Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling

The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts).

Goat Cheese Mousse with Grapes

One of my favorite ways of relaxed entertaining is serving cheese platter, or baked cheeses, with stewed fruits, nuts and more (check THIS recipe for an example).
However, as the days get warmer, this option becomes a bit too heavy for the weather. So, my solution is to switch to lighter cheeses, and serve them with fresh summer fruits.

Starchless Cauliflower, Goat Cheese and Almonds Bake

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.

Goat Cheese, Apple and Beets Breakfast Bread

The following special bread came to mind when I was planning to bake a variation of Soda Bread.

Spaghetti with Goat Cheese, Prosciutto and Walnuts

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.

Mushrooms Tart with Potato Crust

While we can get mushrooms year round, for some reason, winter always seems like a more appropriate season for mushroom dishes.
This easy and tasty tart is a good example for such dishes. It is hearty yet not too heavy – just perfect for a cold days lunch or dinner.

Goat Cheese Mini Quiches

These beautiful and tasty goat cheese quiches will fill your kitchen with amazing aroma, and even more so, if you choose to use the mature goat cheese on top of the fresh one in the filling.

Corn Muffins with Italian Sausage and Goat Cheese

These quick and easy to prepare corn muffins, are the perfect breakfast or brunch bread. They are moist and crumbly, savory and a bit sweet and hot at the same time, and with the added sausage and goat cheese, they make a meal on their own. For brunch, or light lunch, serve them with a green salad, or with a bowl of light soup.

Asparagus, King Oyster Mushrooms and Goat cheese Tart

The combination of asparagus and mushrooms is one of my favorites. Their flavors and textures seem to work so well together. I like to sauté them together and mix with cooked pasta, grated Parmesan cheese and good olive oil, or serve with polenta.
But when I saw these wonderful King Oyster mushrooms at the store, I thought it would be a shame to just chop them, so I’ve decided to use their unique shape with whole asparagus in this tart, which is very quick and easy to assemble and is just perfect for brunch.

Scrambled Eggs with Asparagus, Smoked Salmon and Goat Cheese

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.