Tasty recipes from chef Ronit Penso's kitchen
The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt. Continue reading “Onions, Yogurt and Parmesan Cheese Savory Muffins”
This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version. Continue reading “Egg Noodles Bake with Mushrooms and Cheeses”
Caesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide. Continue reading “Caesar Salad”
These tasty and easy to make crackers, have unique color and abundance of flavor.
Continue reading “Pumpkin Seed and Parmesan Cheese Crackers”
This light, fresh and tasty bake is quick and easy to assemble. It can be served warm or cold, as an appetizer or a vegetarian entrée, or cut into small cubes and served as finger food. Continue reading “Zucchini Cheese Bake with Hazelnut Topping”
