Semolina, Orange and Saffron Cake

The following tasty, fragrant and moist cake, is a version of THIS cake, a recipe for which I’ve posted here five years ago. In the version I have here, I’ve decided to substitute the milk syrup with citrus-saffron one. Continue reading

Lobster Tails Salad with Mango and Coconut Milk Dressing

When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. Continue reading

Baked Brie with Quince in Spiced Red Wine

Baked Brie is a festive and easy to make dish. The warmed, creamy cheese is served with crackers, fruit and nuts, and the combination of salty, sweet and creamy flavors is irresistible. Continue reading

Cranberries and Blueberries Almond Cake with Cranberries Lemon Zest Compote

I baked this cake last year after Thanksgiving, with leftover cranberries and blueberries. It came out so tasty and festive, that this year I plan to make it for Thanksgiving dinner itself. Continue reading

Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon

This quick and tasty dish combines two simple dishes, that can be served on their own, into one. Continue reading

Quince in Spiced Red Wine

Quince is one of my most favorite fruits, even though it’s not the kind of fruit you can just grab and eat as it. Continue reading

Pineapple, Coconut and Rum Galette

Galette is a French term used to describe a rustic, free form tart, that doesn’t require a tart pan for baking. Continue reading

Marbled Vanilla and Quark Cheese Cake

Cheese cakes are on top of my favorite cakes, but as they take a while to bake and set, and as they are quite heavy and sweet, I end up rarely making them.
Yet, the crave for the wonderful tangy flavor of baked fresh cheese is always there, so I came up with a fairly quick “fix”, in the form of the following cake. Continue reading

Watermelon Rind Preserves

While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy snack, or added to salads; they can be cooked in stews and curries; they can also be pickled or cooked into tasty preserves, as in the recipe I have here. Continue reading

Watermelon-Strawberry Chilled Soup and Popsicles

Buying watermelon is always a kind of gamble – even with all the suggested methods for choosing a good one, once you get home and cut it – it’s always a surprise. Continue reading

Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stems. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it. Continue reading