Orange, Ricotta and Cardamom Cake

As the days are getting shorter, and citrus fruits rapidly replacing summer fruits at the stores, I felt it’s time for a comforting orange flavored cake, and the result was the following quick and easy “all in one bowl” cake. Continue reading

Filo Purses filled with Apples, Honey and Golden Raisins

The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods, even to an agnostic such as myself. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year.
The following dessert was inspired by this tradition. Continue reading

Roasted Chicken Thighs with Peaches and Miso

Chicken thighs is  a part  of the chicken which I use often, and, as I’m not too fond of making the same dish over and over again, I try to find new ways to prepare it. Continue reading

Lime and Lavender Cake with Peaches

Lime and lavender is one of my favorite flavor combinations: their fresh and floral fragrance enhances one another beautifully. So, when I decided to bake a light summer cake, I wanted to use this favorite combination again, and came up with the quick and easy to assemble cake you see here. Continue reading

Apricot and Cardamom Muffins

Apricot season is very short, and on top of it, they tend to soften quickly after buying. So when I ended up with some that started to soften, I decided to bake some quick muffins with them. Continue reading

Cherries and Almonds Clafoutis

Clafoutis is a simple French dessert, in which fruits are baked in a light custard. The dish is traditionally made with cherries, although there are plenty of versions with other fruits as well. As cherries season is at its peak right now, I decided to prepare it using them. Continue reading

Chicken Salad with Grapes, Tarragon, Mint and Walnuts

Chicken salad is a great dish for buffet-style relaxed entertaining. It can be prepared ahead of time, and tastes even better after chilling. It is easy to serve, and it pairs well with different dishes and salads. Continue reading

Banana, Blueberries and Coconut Cake

With abundance of fresh berries, I find myself buying more than needed, and, as they don’t keep well, I try to find ways to use them in baking. I often also have some overripe bananas around, so I’ve decided to combine both in the form of a tasty cake. Continue reading

Plums, Almonds and Maple Syrup Cake

When I bought some early season plums at the store, I was a bit disappointed with their flavor. As cooking, or baking, intensifies the flavor of unripe fruit, my solution was to use them in a cake. The fact that fruit cakes are my favorite, only added to the motivation. Continue reading

Upside-down Cake with Cherries, Blueberries and Lavender

If you follow this blog for a while, you probably noticed by now that I’m very fond of upside-down cakes. The combination of buttery, caramelized fruit layer, with a light tasty cake on top,  is one I can have again and again, and I enjoy creating new combinations for the basic cake. Continue reading

Meyer Lemon Curd

Meyer Lemon Curd Ronit Penso

Lemon curd is one of my favorite fruit spreads. It is wonderful when served with pastries, pancakes, cakes or cookies (check HERE for pairing with Cardamom Friands). I also use it often, as a filling for tarts or cakes, or to prepare a quick mousse, by mixing it with whipped cream. Continue reading