
Starting the day with an egg dish is always a popular choice. However, when there’s a need is for more than one or two, things can get a bit more complicated. Continue reading “Breakfast Spinach, Cheese and Ham Mini Bakes”
Tasty recipes from chef Ronit Penso's kitchen
Starting the day with an egg dish is always a popular choice. However, when there’s a need is for more than one or two, things can get a bit more complicated. Continue reading “Breakfast Spinach, Cheese and Ham Mini Bakes”
Mushroom bakes are a favorite of mine, especially in the winter, and I prepare them often, with different variations. Continue reading “Mushroom and Beet Greens Mini-Bakes”
As much as winter brings cravings for heavier comforting foods, it’s good to remember the importance of green leaves, even when it’s gray and cold outside. Continue reading “Collard Greens, Spinach and Beet Greens Cheesy Bake”
One of the first dishes I have in mind when the days start to get colder, is Mac and Cheese. While the basic combination of cooked pasta and cheese sauce is always tasty and warming, to make it more interesting, Continue reading “Mac and Cheese with Peppers and Bacon”
With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”
Mac and Cheese, with its irresistible combination of pasta with a tasty cheese sauce, is one of the ultimate comfort food dishes. Continue reading “Tri-Color Mac and Cheese with Broccoli and Ham”
The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt. Continue reading “Onions, Yogurt and Parmesan Cheese Savory Muffins”
Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden. Continue reading “Sephardic Spaghetti and Cheese Bake”
Leeks are among my favorite vegetables, and are now at their best; fresh, plump and juicy. So obviously, I found myself buying some and then had to decide how to cook them. While I could use one of my former the recipes (check THIS PAGE), but this time, I’ve decided to use them as a base for mini-bakes. Continue reading “Leeks, Gruyère Cheese and Walnuts Mini Bakes”
Both mushrooms and eggplants have unique texture and mild flavor, that blend beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for: Continue reading “Eggplant, Mushrooms and Cheeses Bake”
Cauliflower and broccoli pair well together, and I often use them in the same dish, many times in the form of fried patties. In the recipe here, I’ve decided to bake the mixture rather than fry it, and the result was very pleasing. Continue reading “Broccoli and Cauliflower Mini Bakes”