I don’t often follow recipes to the letter, mine included. However, one recipe that I don’t change is the following pizza dough, which I’ve created years ago, and keep preparing it without change. As I prepared it again this week, I’ve realized it’s been quite a few years since I’ve posted the recipe for it, and thought it would be a good idea to re-post it. So, here it is once again. Try it and Enjoy! Continue reading “Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce”
Tag: semolina
Multi Grain Spicy Baked Cheese Balls

Pepper Jack is the spicy version of Monterey Jack cheese, a semi-soft cheese that originated in California. It relies mostly on jalapeno peppers for the mild spicy flavor, which works beautifully with its’ creamy texture. This made the cheese a good ingredient to start with, when creating the following baked cheese balls. Continue reading “Multi Grain Spicy Baked Cheese Balls”
Cheddar, Feta and Pimientos Baked Cheese Balls
The combination of cheddar cheese and pimientos is mostly known as the base for the tasty pimiento cheese spread, which was the inspiration for creating the following baked cheese balls. Continue reading “Cheddar, Feta and Pimientos Baked Cheese Balls”
Baby Hakurei Turnip Soup
When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading “Baby Hakurei Turnip Soup”
Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls
These tasty rolls started with some yogurt that was close to expiration date. I decided to use it in the form of a yeast dough, which I enriched with oats, semolina and olive oil. To make it even more nutritious and interesting, I decided to roll the dough in sesame seeds. The seeds added another layer of texture and a nice nutty flavor. Continue reading “Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls”
Pecan and Strawberry Jam Mini Bars
During strawberry season, I prepared a few batches of strawberry jam. As with any jam that is prepared with a fairly small amount of sugar, it doesn’t keep as well as the sugar loaded jams. So, instead of waiting for it to spoil, I’ve decided to use some of it to prepare the following tasty mini bars. Continue reading “Pecan and Strawberry Jam Mini Bars”
Semolina, Orange and Saffron Cake
The following tasty, fragrant and moist cake, is a version of THIS cake, a recipe for which I’ve posted here five years ago. In the version I have here, I’ve decided to substitute the milk syrup with citrus-saffron one. Continue reading “Semolina, Orange and Saffron Cake”
Almond and Semolina Mini Cakes with Spiced Milk Syrup
These tasty mini cakes are a combination of two favorites: THIS semolina cake with milk syrup, and THESE almond-cardamom Friands. Continue reading “Almond and Semolina Mini Cakes with Spiced Milk Syrup”
Peach, Walnuts and Cinnamon Crumble
Fresh peaches are everywhere now and I find it hard to resist baying them. The ones I’ve found this week were so ripe and juicy, I could see they will not keep for long. So I’ve decided to use some of them in a quick crumble – one of the easiest and tastiest fruit desserts. Continue reading “Peach, Walnuts and Cinnamon Crumble”
Corn and Shrimp Cakes
With wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes. Continue reading “Corn and Shrimp Cakes”
Figs and Almonds Cake
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 “Figs and Almonds Cake”