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”
As much as grapes are popular in many areas of the world, they are not often used in baking. It is understandable when it comes to large, thick skinned grapes with seeds, but less so with smaller, thin skinned and seedless ones. When I found such ones, I knew I wanted to incorporate them in some kind of cake. Continue reading “Grape Galette with Almonds, Lavender and Maple”
Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them. Continue reading “Individual Frangipane Pithivier Pastries”
The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. 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 muffins I have created here were inspired by this tradition. Continue reading “Apple, Honey, Almond and Rosemary Muffins”
Olive oil is not the most commonly used ingredient in sweet cookies, but there is really no reason for that, and the following cookies are a good proof of that. Continue reading “Fennel and Almonds Olive oil Cookies”
Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading “Buttermilk Marinated Chicken Thighs with Almond Crust”
While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading “Salmon with Sweet and Spicy Almond Topping”