Happy belated 4th of July to all!
Anyone 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
This tasty and easy to make dish I have for you here, is perfect for a quick lunch or light dinner. Once you gather the ingredients it takes minutes to assemble and serve the dish. Continue reading
Continuing with the meringue theme, here is another easy and tasty recipe that is just perfect for festive entertaining. This impressive dessert can be made ahead and assembled just before serving. It is light, flourless, and wonderful when served after a heavy meal.
As I’ve found some beautiful quince at the store, I’ve decided to make the following tasty treats once again.
Since the recipe was posted in the early days of the blog, I thought it would be good to re-post it, for those of you who might have missed it. I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe.
As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste.
These lovely sweets are a type of Pate de Fruit, which is the French term for small squares made of reduced fruit juices thickened with gelatin. The difference is that here I rely only on the pectin in the quince to thicken the mixture and no gelatine is added.
As I use unpeeled and coarsely chopped quince for the paste, the result is on the rustic side, which I personally like. Using the unpeeled fruit also helps with getting an all-natural beautiful pinkish-orange color. The color develops while cooking and deepens as the paste dries out.
The origin of the dish is Sephardic, and the recipe I’m using here is based on my grandmother’s recipe for “Dulce de Bimbrio”, a Ladino term for…
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The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.
Plum season is almost over, but there are still enough plums to make this very easy and quick moist cake, in which the plums serve as the main ingredient in both forms – fresh and dried.
The fresh plum puree gives the cake its’ moist texture, while the prunes add their deep unique sweetness and color. The red wine adds another layer of flavor, and the moist “icing” gives an extra kick of sweetness.
I’m sure you’ll enjoy this combination once you’ll make the cake. Continue reading