I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try. Continue reading
Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level. Continue reading
I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins. Continue reading
The following dishes can be made and served on their own, or, as I have done here, served together as a quick summer dinner. Continue reading
Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer. Continue reading
Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading
The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried in the last minute and the dish is assembles in before serving. Continue reading
With a request to develop a “vegetarian, starchless bake”, the decision to use cauliflower as the main ingredient was quite obvious, as this vegetable’s texture when cooked is as close to that of potatoes. Continue reading
While I bake tasty onion tarts quite often, the one I have here turned out even tastier than usual. What made it so very tasty lies in the addition of roasted chestnuts to the dough, and flavoring the filling with a bit of mustard, along with blue cheese and rosemary. This combination of flavors and textures took the plain onion tart into another level. Try it and enjoy. Continue reading
Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading