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. Continue reading “Banana Chocolate Cake with Pistachios 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. Continue reading “Oatmeal-Spelt Cookies with Nuts and Dried Cranberries”
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. Continue reading “Goat Cheese Mousse with Grapes”
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. Continue reading “Brie, Peppers and Prosciutto Tart”
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. Continue reading “Yogurt, Dried Apricots and Pistachios Squares”
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. Continue reading “Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case”
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. Continue reading “Citrus, Pistachio and Semolina Cake”