As much as winter brings cravings for heavier comforting foods, it’s good to remember the importance of green leaves, even when it’s gray and cold outside. Continue reading “Collard Greens, Spinach and Beet Greens Cheesy Bake”
Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden. Continue reading “Sephardic Spaghetti and Cheese Bake”
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”
Both mushrooms and eggplants have unique texture and mild flavor, that blend beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for: Continue reading “Eggplant, Mushrooms and Cheeses Bake”
This tasty dish was inspired by the two others: the Greek Spanakopita, (layers of filo brushed with oil, with greens with Feta cheese filling), and the Bulgarian Banitsa dish (in which the filo sheets are rolled with feta, yogurt and eggs mixture). Continue reading “Filo Bake with Spinach, Mint and Cheeses”
This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version. Continue reading “Egg Noodles Bake with Mushrooms and Cheeses”
After the heavy dinners of this week, it was time for some lighter vegetarian dishes, and, as I often do, I used zucchini as a base for a cheese bake. This bake is one of them: it is hearty and filling, yet not heavy at all, mostly due to the fact it contains no flour or any other starch. Continue reading “Flourless Zucchini, Red Onion and Cheeses Bake”
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 “Starchless Cauliflower, Goat Cheese and Almonds Bake”
This tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.
This light, fresh and tasty bake is quick and easy to assemble. It can be served warm or cold, as an appetizer or a vegetarian entrée, or cut into small cubes and served as finger food. Continue reading “Zucchini Cheese Bake with Hazelnut Topping”