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
In the winter, I’m always on the look for a nice plump celeriac (also known as celery root), but too often I find small ones, that are only suitable for flavoring vegetable soups and don’t have enough substance to be cooked on their own. This week I finally got lucky and found one that I could use to make one of my favorite soups – celeriac and apple. Continue reading
After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day. Continue reading
With abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it. Continue reading
This soup is one of the quickest to make, yet it is so full of flavor and aroma, no one will think it took this little time and effort to prepare it.
It is quite amazing to see how few ingredients can create such a tasty and aromatic soup.
I’m sure you’ll get hooked by its wonderful texture and flavor as well, once you’ll prepare it. Continue reading
Many times when the temperatures drop, a simple rustic soup is all that is needed to feel good. Here is a hearty and filling soup, that is loaded with vegetables and thickened with semolina. It is highly nutritious and just perfect for a cold day. Continue reading
As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.
For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.
Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.
* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.
Prep time: 15 minutes
Cooking time: 30 minutes
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper
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“Palmieres” is the French term for small pastries made of puff pastry. The dough is rolled in a way, that once cut and baked, the pastries resemble palm leaves, or “Palmiers” in French. In other places the pastries got some less complimenting names, such as Elephant Ears, or Pigs’ Ears – so obviously, it’s best to stick with the much nicer French term…
But no matter how you call them, these pastries are very delicious and very easy to make. Another great thing about Palmiers is that the rolled log can be kept in the freezer for up to a month. So having a prepared log in the freezer makes it easier to make them in no time. Continue reading
For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce. Continue reading