Meyer Lemon Curd

Meyer Lemon Curd Ronit Penso

Lemon curd is one of my favorite fruit spreads. It is wonderful when served with pastries, pancakes, cakes or cookies (check HERE for pairing with Cardamom Friands). I also use it often, as a filling for tarts or cakes, or to prepare a quick mousse, by mixing it with whipped cream. Continue reading

Swiss Chard Frittata with Poached Eggs and Hollandaise Sauce

Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level. Continue reading

Vanilla Scented Chouquettes

Chouquettes are the humble, no fuss, relatives of the more stylish Profiteroles, (or as they are known in the US, Cream Puffs); as they are made from the very same dough – Pâte à Choux. Éclair pastries are also made from this dough. Unlike both, Chouquettes are not filled with any cream and are meant to be eaten as a simple snack, soon after baking, or at least on the same day. Continue reading

Upside Down Cake with Nectarines, Plums and Cherries

If you follow this blog for a while now, you’ve probably noticed my fondness for upside-down cakes. The combination of buttery, caramelized fruit layer, with the tasty cake on top, makes me want to bake it again and again. Continue reading

Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stems. 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

Cut out Almond Butter Cookies

Cut out Butter Almond Cookies Ronit PensoThe following recipe, for crispy and tasty butter cookies, is a one of my all times go-to recipes, ever since I came up with it, after combining a few recipes into this one. Continue reading

Lemon, Cherries and Pistachios Cookies

Lemon, Cherries and Pistachios Cookies Ronit PensoThese tasty cookies are buttery, lemony, fruity and crunchy – all at the same time. They are the perfect indulgence with a cup of hot tea, or cold lemonade. Try them and enjoy!

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Brie, Peppers and Prosciutto Tart

Brie, Peppers and Prosciutto Tart Ronit PensoThis easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios. Continue reading

Chilean Sea Bass with Pecan-Bacon Crust

Chilean Sea Bass with Pecan Bacon Crust Ronit PensoWhen I saw this beautiful fresh piece of Chilean Sea Bass at the store, I knew it will result a wonderful dish. This fish has such a rich sweet flavor, and a silky yet firm texture, that can be best described as “buttery”.

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Sun Dried Tomatoes and Pine Nuts Compound Butter

asparagus with sun dried tomato butter ronit peno

Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading