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

Herbed Meatballs and Stuffed Onions with Cherries

Herbed Meatballs and Stuffed Onions with Cherries Ronit PensoMeatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot. Continue reading

Citrus Sponge Cake

Citrus Sponge Cake Ronit PensoAfter visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy. Continue reading

Banana Yeast dough Cakes

Banana Yeast dough Cakes Ronit PensoI often end up with overripe bananas, that usually find their way into one-bowl type of cakes. As this time I was planning on making yeast dough roulades, I’ve decided to see how they would work in this type of dough. Continue reading

Banana Cherry Pancakes

Banana Cherry Pancakes Ronit PensoQuick and easy to make, fluffy and tasty pancakes are a favorite weekend brunch item. They are also great as a light snack, and if you celebrate Hanukah this week, they are a wonderful addition to the traditional Latkes or fried doughnuts. The version I have here has a pronounced banana flavor, with a touch of acidity from the cherries. Try them and enjoy. Continue reading