Orange flavored dough + coconut meringue topping + bits of dark chocolate chips in the middle = perfect combination. Continue reading
We refer to the pineapple as one “fruit”, but it is interesting to know that it is actually a “multiple fruit”. This means the “fruit” consists of many smaller fruits, that are formed from a cluster of flowers. Each flower produces a “fruit”, but as they all grow together, they create what looks like one single fruit. Other familiar “multiple fruits” are figs, mulberries and strawberries.
Maybe the fact that they are produced from many flowers is the reason these fruits usually have an incredible aroma? Continue reading
Whether you call this sweet and easy dessert “crisp” or “crumble” – the result is the same: sweet, warm layer of fruit, with a buttery, crunchy topping. Continue reading
This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk.
Interestingly enough, both key ingredients are called “nuts”, even though neither one is! The peanut is actually a type of legume in which the pod matures underground, unlike most of the nuts we know, which grow on trees. The coconut does grow on a tree, but is actually a drupe and again, not a nut. Who knows, maybe that’s why they match so well together? Continue reading
Upside-down cakes got a bad reputation in the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificially colored red maraschino cherries”…
Yet, upside-down cakes are wonderful when prepared properly, with fresh ingredients; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit, and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation. Continue reading
Preparing traditional couscous from scratch is a labor intensive task; it requires mixing semolina with oil and water, passing it through a sieve, steaming it in a special pot, mixing it again, and repeating the process once or twice more… No wonder that up until modern times, when the instant couscous was created, this great grain product was not as popular as it is today. Continue reading
What to do if you buy beautiful plums that end up tasting disappointingly bland? Don’t throw them away! Instead, stew them with brown sugar and spices, to enhance their flavor. Continue reading
Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use. Continue reading
Salt Roasted Chicken is a great simple way to roast chicken perfectly in a home oven. The method uses the heat absorption properties of salt to create the conditions needed for dry-roasting. Continue reading
Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. Continue reading
Scrambled eggs are too often far from appetizing – either too runny or overly cooked and dry. However, when cooked properly, this simple yet sophisticated dish is so tasty, that it is a shame not to try and make it the right way. Continue reading