Semolina, Orange and Saffron Cake

The following tasty, fragrant and moist cake, is a version of THIS cake, a recipe for which I’ve posted here five years ago. In the version I have here, I’ve decided to substitute the milk syrup with citrus-saffron one. Continue reading

Citrus Sponge Cake

Citrus Sponge Cake Ronit PensoAfter visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy. Continue reading

Ossobuco with Red Wine and Citrus Gremolata

Ossobuco Ronit Penso
Ossobuco, a wonderful braised veal stew, is one of the best dishes for festive entertaining. It is easy to make and tastes even better after a day in the fridge.

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Citrus, Pistachio and Semolina Cake

Citrus, Pistachio and Semolina Cake Ronit Penso

Winter for me is the time for all citrus fruits, especially oranges. On top of eating them as is, or adding them to salads, I also always try to incorporate them in cookies and cakes. Lately I’ve been experimenting with Blood oranges as well, so I’ve decided to use both in a cake, combined with tangerine juice, and the result is before you. Continue reading

Citrus, Fennel and Radicchio Slaw, with Pan Roasted Lamb Chops

fennel citrus radicchio slaw Ronit Penso

The term “slaw” took the “Cole” (definition: a brassica, especially cabbage, kale, or rape) out of the “Coleslaw” – a salad made mainly from shredded cabbage. Now when we say “slaw” it means a salad made with any shredded vegetables.
In the following slaw, I’ve combined Fennel and Radicchio – two ingredients that are mostly identified with the Italian cuisine, even though they are known and used all over the Mediterranean. They may not be as popular in any household in the U.S., but it’s definitely worthwhile to get to know them. Continue reading