This tasty cake started, once again, with a few ripe bananas that I needed to put into good use. Continue reading
Lavender has been used since ancient times for medicinal uses, herbal baths and perfumes. However, the flower buds were also used in the kitchen, for both savory and sweet dishes. Continue reading
After 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
With wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes. Continue reading
Panna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world. Continue reading
Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. Continue reading
If you want to fill your kitchen with citrus fragrance, these easy to make cupcakes are the answer: they are loaded with lime juice and zest, and topped with lime icing. The result is light and refreshing cupcakes. The perfect treat for anyone who loves citrus cakes. Try them and enjoy.