Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey. Continue reading “Turkey, Mushroom Duxelles and Chestnut Meatloaf”
Apple, Ginger, Honey and Golden Raisins Cake
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. Continue reading “Apple, Ginger, Honey and Golden Raisins Cake”
Rhubarb, Apple and Coconut Crisp
When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stalks. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it. Continue reading “Rhubarb, Apple and Coconut Crisp”
Celeriac-Apple Soup and Salad
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 “Celeriac-Apple Soup and Salad”
Goat Cheese, Apple and Beets Breakfast Bread
The following special bread came to mind when I was planning to bake a variation of Soda Bread. Continue reading “Goat Cheese, Apple and Beets Breakfast Bread”
Belgian Endive, Apple and Blue Cheese Dressing
This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading “Belgian Endive, Apple and Blue Cheese Dressing”
Fruity Nutty Mini Cupcakes
These mini-cupcakes are small in size, but large in flavors and textures. Loaded with dried and fresh fruits and pistachios, they will delight any fruitcakes fan, in a fairly short time.
They are perfect for a tea party, for serving in buffets dinners or brunches, or as a light snack and even as breakfast on the go.
Continue reading “Fruity Nutty Mini Cupcakes”
Curried Bow Tie Pasta and Tuna Salad
Here is a very easy and very tasty summer salad, which is a perfect addition to a BBQ lunch, or on its own (think lunch at work, for example).
Beet, Orange and Apple Muffins
With the cold weather and grey colors outside, bright colors can help uplift the spirit. These muffins are bursting with all-natural colors and are full of good things – just perfect for a gloomy winter morning.
Writing recipes for a health/diet oriented magazine, requires experimenting with transforming “regular” recipes to ones that will be friendlier to the readers’ requests. It’s not so easy, especially when it comes to cakes and desserts. The results are not always edible, to put it mildly, and it requires quite a few trials in order to come up with a texture that’s moist and flavorful, yet not rubbery or heavy due to using whole wheat flour and less fat and sugar. Continue reading “Banana-Carrot-Apple muffins”