Spiced Rhubarb Fool

There are many fools in the world, and most of them are far from pleasing. However, there is one exception that is very pleasing and tasty – the British dessert named “Fool”.

While the origins of this unique name are not entirely clear, it is well known that versions of this dessert have been around since the mid-17^th century.  

This was, and still is, a simple dessert, consisting of stewed fruit mixed with either custard (in the earlier versions) or with whipped heavy cream, as in modern versions.

Collard Greens, Spinach and Beet Greens Cheesy Bake

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.

Rhubarb, Apple and Rolled Oats Crisp

Rhubarb season is finally here, and I was lucky enough to find some beautiful, fresh stalks to put into good use.

Lemon, Poppy Seeds and Cornmeal Cookies

These thin and crunchy cookies, are perfect for a summer day: their fresh lemony flavor, combined with the crunchiness and taste of poppy seeds, goes great with cold iced tea or lemonade, with ice cream or sorbet.

Chicken Thighs with Lemon, Fresh Herbs and Potatoes

Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty.

Lamb with Onions, Parsley, Tomatoes and Golden Raisins

Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it.

No knead Multigrain Bread

This tasty bread is very easy to make: it only requires a bit of mixing – and waiting in between. If you have a day around the house, this is the project to choose.

Leeks and Cheeses Filo Bake

Leeks are at their best in the winter, and when I saw some fresh and plump ones, I immediately grabbed a few. I used a couple of them to make leeks and potatoes patties (recipe can be found HERE), and with the rest I’ve decided to prepare a filo bake.

Butternut Squash and Orange Muffins

Continuing the butternut squash saga of last week, I still had one more package of thawed butternut squash that I needed to find use for. As I’m very fond of using vegetables in cakes (see below list), I’ve decided on making breakfast muffins with it.

Roasted Chicken Thighs with Butternut Squash

After defrosting a few packages of butternut squash, I ended up not using all of them as planned.

Pistachio and Orange Cookies

Pistachios are one of my favorite nuts, and I’ve decided to use them as the main ingredient in these easy to make cookies.