
When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that. Continue reading “Spiced Zucchini Cake with Golden Raisins and Walnuts”
Tasty recipes from chef Ronit Penso's kitchen
When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that. Continue reading “Spiced Zucchini Cake with Golden Raisins and Walnuts”
Fall is here, with its cooler days and beautiful colors, which were the inspiration for the following soup’s deep orange-yellow color. Continue reading “Sweet Potato, Pumpkin and Mini Peppers Soup”
When I was asked to create a dairy free, low sugar and low fat summer cake, it was quite a challenge. I’ve decided to rely on the natural sweetness of fruit, and the first ingredient that came to my mind was ripe bananas, as their creamy texture mimics well that of butter in baked goods, and their sweetness would allow me to use less sugar in the cake. Continue reading “Dairy Free Banana and Blueberries Cake”
Realizing I bought too many bags of fresh cranberries, I decided that baking a cake with some of them would be a good idea. Continue reading “Cranberry Apple Cake”
With fresh cranberries arriving at the stores, it’s hard not to use them in different ways, other than cranberry sauce. Continue reading “Cranberry, Blueberry and Almond Cake”
The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods. 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 “Honey and Applesauce Tea Cakes, with Coconut and Rum”
Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading “Radish and Beet Greens Frittata”
Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising. Continue reading “Rhubarb, Apple and Maple Cake”
With pumpkins everywhere, and with supermarkets pushing canned pumpkin deals non stop, I somehow found myself purchasing a couple of cans, that I wasn’t even sure what I wanted to use them for. So much for thinking I was a savvy customer, who can’t be influenced too easily!
Even though the canned puree can survive practically forever, I still felt I needed to use at least one right now, and came up with the following muffins. Continue reading “Pumpkin and Banana Breakfast Muffins”
Quick and easy to assemble and prepare, the following tasty cupcakes will fill your kitchen with wonderful fragrance of honey and lime. Continue reading “Apple, Cherry, Lime and Honey Cupcakes”
When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading “Coconut Milk Pudding with Fresh Fruits”