Fresh ripe summer fruits are in abundance, and it’s hard to resist using them in different ways. One of my favorites is preparing a quick galette – a free form pie – with them. Finding beautiful fragrant peaches at the store, it was a quick decision to use them in the following galette. Continue reading “Peach and Marzipan Galette”
Over the last few years, I’ve seen quite a lot of recipes for no-churn ice cream. I got curious, but still postponed trying them.
While making a batch of my homemade Marzipan (click HERE for the recipe), I kept a bit on the side, planning to find a recipe to use it with. Then the idea of incorporating it with ice cream came to mind, and soon after I was checking these recipes again. Continue reading “No Churn Vanilla and Marzipan Ice Cream”
Friands (mini almond cakes), are one of my favorite quick and easy type of desserts. In a recipe I posted HERE a few years ago, I used cardamom powder in the batter, and served them with lemon curd. This time, I’ve decided to omit the cardamom, and serve them with lime curd – and the result was just as delicious. Continue reading “Friands with Lime Curd”
The following light and airy cookies contain few ingredients, but lots of flavor and different textures. They are dairy free and gluten free, which makes them ideal for entertaining.
The following tasty cakes are a version of THIS recipe, for banana yeast dough cakes. Continue reading “Banana Yeast Dough Cakes with Chocolate-Almonds Filling”
The following tasty vegetable bake, was inspired by Mac n’ Cheese dish, with its cheese sauce and crispy topping. Here, instead of pasta, I used a mixture of steamed cauliflower and fresh, thinly sliced, Brussels Sprouts, for different textures and colors. Continue reading “Cauliflower and Brussels Sprouts Bake”
While I mostly prefer a protein-based breakfast, I also like to have other options every now and then. The following super-healthy bars are a good example of that: they are loaded with high fiber ingredients, fairly low on sugar and fat, and are a great tasty way to start the day. Continue reading “Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars”
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 “Filo Purses filled with Apples, Honey and Golden Raisins”
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 “Cherries and Almonds Clafoutis”
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 “Plums, Almonds and Maple Syrup Cake”
Fragrant, crunchy, sweet and lightly salted caramelized nuts, are no doubt the ultimate nibble. They are perfect for serving with drinks, as a part of a cheese board, or even as a tasty topping for salads. Alas, most of the store-bought ones are usually quite disappointing, so the best way to enjoy them fully is to make them at home. Continue reading “Caramelized Almonds with Aromatic Spices and Sea Salt”