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

Figs and Almonds Cake

Figs and Almonds Cake Ronit PensoAnyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different. Continue reading

Focaccia

Foccacia Ronit PensoA compliment to fellow blogger Cecile about her bread, led to mentioning focaccia, the wonderful Italian flat bread. When asked for my recipe, I’ve realized that despite the fact I make it quite often, I haven’t yet posted a recipe for it. So, here it is! Continue reading

Yukon Gold Potatoes, Broccoli and Feta Cheese Salad

Yukon Gold Potato, Broccoli and Feta Cheese Salad Ronit Penso

This simple and tasty salad is the proof that not all potato salads have to be heavily seasoned with mayonnaise.
It is light and fresh and easy to assemble. The fact that it is also aesthetically pleasing is an added bonus.

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Pork Souvlaki with Tzatziki

Pork Souvlaki with Tzatziki Ronit PensoSouvlaki is a Greek dish, made of marinated small pieces meat, grilled on skewers. However, as you can see here, it is also possible to prepare the dish using a grilling pan, without the skewers.
Though not part of the traditional herbs used in this dish, to compensate for the lack of smoky aroma in indoor grilling, I have added some roughly chopped rosemary to the dish. It burns when grilling and adds lots of aroma and flavor. If you want a more authentic dish, omit it. Continue reading

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoLahmajoon, or “dough with meat”, is a well known Armenian dish, with many variations all around the Middle East and the Mediterranean. It is traditionally made with yeast dough, shaped into a circle, like cheese pizza.

Here, I’ve decided to use dough that is quicker to make, made with yogurt and olive oil, instead of the traditional yeast dough.

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Colorful variation on Caprese Salad

Colorful variation on Caprese Salad Ronit PensoIt’s hot outside, so I thought about preparing a nice quick salad that doesn’t require cooking, and yet is filling like a cooked dish. Caprese is exactly this kind of salad. Continue reading

Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

Asparagus, King Oyster Mushrooms and Goat cheese Tart

Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

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. Continue reading

Lemon Sole with Cherry Tomatoes pan sauce

Lemon Sole with Cherry Tomatoes pan sauce Ronit Penso

As much as we all love to cook, sometimes we just want to go into the kitchen and make a very quick, yet fresh and delicious meal, in no time. Continue reading

Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit Penso

Herbs and Feta Cheese Filo Triangles

Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit PensoMany people find working with Filo dough to be complicated, but in fact, it is very easy once you get the grip of it.
The great thing about this thin, paper-like dough, is that it allows you to control the type and amount of fat you want to use, and it can be formed into many different shapes; from the traditional triangles, as shown here, to squares, layers, cups and more. The variety of fillings is also endless, from savory to sweet. Continue reading