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. Continue reading

Lemon, Cherries and Pistachios Cookies

Lemon, Cherries and Pistachios Cookies Ronit PensoThese 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!

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Brie, Peppers and Prosciutto Tart

Brie, Peppers and Prosciutto Tart Ronit PensoThis 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

Yogurt, Dried Apricots and Pistachios Squares

Yogurt, Dried Apricots and Pistachios Squares Ronit PensoCheese 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

Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case

Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case Ronit PensoThis 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

Citrus, Pistachio and Semolina Cake

Citrus, Pistachio and Semolina Cake Ronit Penso

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