Both mushrooms and eggplants have unique texture and mild flavor, that blends 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
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
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
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
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
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
I’ve often wondered why the term “Swiss Chard” was used for a plant that originated in the Mediterranean basin and not in Switzerland.
Wikipedia gives this explanation “The word “Swiss” was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers” – yet this still doesn’t explain why “Swiss” was chosen and not, say “Greek”… Who knows, maybe the catalog publishers were Swiss…
However, be it Swiss or not, Swiss chard is worth getting familiar with, and not only because of its’ highly nutritional values. Though similar in its’ uses to spinach, the chard leaves are firmer and have a more pronounced flavor, which make them much more suitable for bakes than spinach. Continue reading