Dried Tart Cherries and Pistachio Biscotti

One of my most favorite cookies, especially in the winter, are the classic Italian Biscotti cookies. Their name means “twice baked”, as they are first baked as a log, then sliced and baked again, until they are completely dry. This way of baking results crispy cookies, that can be stored for longer than the average cookies.

Mini Filo Shells with Pears, Dried Cranberries and Pistachios

 

Having a box of filo pastry shells in the freezer, makes it extremely easy to prepare sweet or savory tasty finger food. All that is needed is to quickly crisp the shell in a toaster oven, and fill them with whatever filling you have in mind.

Pluot Galette with Pistachios and Cashews

Plums are among my most favorite fruits, and, as the season is now is at its’ peak, there are quite a few types of them to choose from. One type I especially like, is pluot, an extra juicy plump and sweet type, which is actually a cross between plum and apricot.

Banana Chocolate Cake with Pistachios and Dried Cranberries

As it often happens, I once again found a few very ripe bananas in the kitchen, and used them as an excuse to bake a cake. The decision on which kind to bake was easy, as it’s been a while since I’ve baked a chocolate cake.

Oatmeal-Spelt Cookies with Nuts and Dried Cranberries

Oatmeal cookies are among my favorite cookies, and I always enjoy experimenting with finding new flavors for the basic recipe. This time, since I like the unique flavor and texture of spelt flour, I decided to combine it with the oatmeal in the following recipe.

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.

Lemon, Cherries and Pistachios Cookies

These tasty cookies are buttery, lemony, fruity and crunchy – all at the same time. They are the perfect indulgence with a cup of hot tea, or cold lemonade. Try them and enjoy!

Brie, Peppers and Prosciutto Tart

This easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios.

Yogurt, Dried Apricots and Pistachios Squares

Cheese cakes are my favorite cakes, but, at the same time, I find them quite heavy and too sweet, not to mention it takes quite a bit of time to prepare and bake them properly.
So, I went on a mission to create a quick, lighter and less sweet version of cheese cake. I tried low-fat cream cheeses, but didn’t like the taste or texture. Instead, I’ve decided to try to bake a cake using thick yogurt, and just loved the results.

Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case

This dish is as easy to make as it is impressive. Although it requires last minute baking and cooking, most of it can be prepared ahead and the actual cooking and assembly time is very short.

Citrus, Pistachio and Semolina Cake

Winter for me is the time for all citrus fruits, especially oranges. On top of eating them as is, or adding them to salads, I also always try to incorporate them in cookies and cakes. Lately I’ve been experimenting with Blood oranges as well, so I’ve decided to use both in a cake, combined with tangerine juice, and the result is before you.