breakfast, Brunch, Eggs, Food, Recipes, Vegetables

Eggs with Scallions, Cherry Tomatoes and Mini Peppers

Eggs with Scallions, Cherry Tomatoes and Mini Peppers Ronit Penso

Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.

Continue reading “Eggs with Scallions, Cherry Tomatoes and Mini Peppers”

breakfast, Brunch, Eggs, Food, Recipes

Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs

Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoLayers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?

Continue reading “Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs”

Eggs, Entree, Food, Meat, Recipes, Uncategorized

American Buffalo (Bison) Steak Tartare

American Buffalo (Bison) Steak Tartare Ronit Penso4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare. Continue reading “American Buffalo (Bison) Steak Tartare”

breakfast, Brunch, Eggs, Food, Recipes, Sauces, Uncategorized

Yogurt and Beet Greens Poached eggs

Yogurt poached eggs with Beet Greens Ronit PensoPoached eggs with yogurt is a familiar dish all over the Middle East, especially in Turkey. There are quite a few variations for the sauce itself, but in all of the recipes I have come across, the eggs are poached separately in water and only then are added to the sauce.

This recipe is different, as I’ve decided to use the yogurt itself as the poaching liquid for the eggs. Continue reading “Yogurt and Beet Greens Poached eggs”

Brunch, Cakes and Desserts, Eggs, Food, Recipes, Sauces

Cardamom Friands with Lemon Curd


Friands are almond mini cakes, a version of the classic Financier mini cakes. Both types are made with butter, egg whites, almond meal, powdered sugar and a small amount of flour. The major difference between the two types is in the butter: while in the Friands melted butter is used, the Financier is made with brown butter. Continue reading “Cardamom Friands with Lemon Curd”

Eggs, Food, Recipes, Salad, Side dishes, Vegetables

Colorful Potato Salad

Colorful potato salad Ronit PensoMost potato salads are, how shall we put it politely, “aesthetically challenged”… They are pale and heavy, with way too much mayonnaise and in many cases, too much sugar.
Here is a lighter and more colorful version, inspired by a Russian potato salad, named “Olivier” after the Belgian chef who created it when working in Moscow. The original salad contained many rare and expensive ingredients, so later on more down to earth versions were created. The majority of these versions contain a large amount of cold cuts and canned peas and carrots, and even though they are more colorful than the average potato salad, they are still quite heavy. Continue reading “Colorful Potato Salad”

Cakes, Cakes and Desserts, Cookies, Eggs, Food, Uncategorized

Orange Coconut Chocolate Squares

orange coconut squares ronit pensoOrange flavored dough + coconut meringue topping + bits of dark chocolate chips in the middle = perfect combination. Continue reading “Orange Coconut Chocolate Squares”