Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading
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
I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins. Continue reading
This tasty and easy to make dish I have for you here, is perfect for a quick lunch or light dinner. Once you gather the ingredients it takes minutes to assemble and serve the dish. Continue reading
These easy and tasty mini bakes make use of any roasted vegetables you may have, whether especially made for the dish, or any leftovers you have from other dishes. The bakes contain no flour, which makes them perfect for gluten-free guests.
Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.
Poached eggs with yogurt is a familiar dish all over the Middle East, especially in Turkey. There are quite a few variations for the sauce itself, but in all of the recipes I have come across, the eggs are poached separately in water and only then are added to the sauce.
This recipe is different, as I’ve decided to use the yogurt itself as the poaching liquid for the eggs. Continue reading
Scrambled eggs are too often far from appetizing – either too runny or overly cooked and dry. However, when cooked properly, this simple yet sophisticated dish is so tasty, that it is a shame not to try and make it the right way. Continue reading