appetizer, Brunch, Food, Recipes, Vegetables

Zucchini, Carrots and Onion Fritters

Zucchini, Carrots and Onion Fritters Ronit PensoCrispy on the outside, soft and bursting with flavor on the inside, these tasty and colorful fritters are perfect as an appetizer, on a sandwich, or as a snack.
You can make the fritters smaller, for a finger-food option, or larger, to serve as a bed for fish or seafood dish, or poached eggs. Different herbs and seasoning can obviously be added, but personally I prefer not to use them here and let the flavor of the vegetables shine.

Continue reading “Zucchini, Carrots and Onion Fritters”

Food, Recipes, Vegetables

Crispy Spelt and Semolina Pizza with Feta Cheese and Arugula

Crispy Pizza with Feta and Arugula Ronit PensoUsually, even when I try to make the same recipe twice, I end up with a different version of some kind, and the following pizza is one of the examples for this habit. The original post from last year, included toppings such as fresh mozzarella cheese and Andouille sausage, along with peppers, onions and oyster mushrooms.

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Food, fruit, Muffins, Recipes, Snack

Beet, Orange and Apple Muffins

Nutty Beet, Orange and Apple Muffins Ronit PensoWith the cold weather and grey colors outside, bright colors can help uplift the spirit. These muffins are bursting with all-natural colors and are full of good things – just perfect for a gloomy winter morning.

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Cakes and Desserts, Crisp, Food, fruit, Recipes

Apple-Cherry Semolina Crisp

Apple-Cherry Semolina Crisp Ronit PensoFruit crisps are traditionally made of a layer of fruit topped with a crumbly mixture. In the recipe here, I’ve decided to change the original idea a bit and divide the topping mixture in two: half for a base layer and the other half for the topping. The result is more cake-like than the familiar crisp, but as easy and as quick to make as one. Continue reading “Apple-Cherry Semolina Crisp”

Bread, Brunch, Food, Recipes

Bread Roulade with Bacon-Onion Chutney

Bread Roulade with Bacon-Onion ChutneyThis tasty bread is the result of an inspiring post by Nancy from the lovely Feasting with Friends” blog, combined with some leftover spelt and semolina pizza dough I had in my fridge (recipe for which was posted here a couple of months ago). Continue reading “Bread Roulade with Bacon-Onion Chutney”

Bread, Brunch, Food, Recipes, Sauces

Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce

Crispy Spelt and Semolina Pizza Ronit PensoI’m always looking for the ultimate pizza dough – one that will produce crispy pizza without having to use pizza stone or other professional gadgets. I’ve tried a few good and tasty recipes, but still thought they lacked in crispiness and texture. So I’ve decided to experiment a bit with other types of flour and came up with this tasty and crisp version for thin crust pizza. Try it and enjoy. Continue reading “Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce”

Brunch, Cakes, Cakes and Desserts, Food, fruit, Recipes

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 “Citrus, Pistachio and Semolina Cake”

Cakes, Cakes and Desserts, Food, Recipes

Semolina Cake with Milk and Maple Syrup

Semolina cake Ronit Penso Semolina, coarse wheat flour, is known mainly as flour used in making pasta dough. However, it is also wonderful when used for cooked puddings or cakes, as you can see here. Continue reading “Semolina Cake with Milk and Maple Syrup”