Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling

The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading

Chicken Thighs with Mushrooms and Chestnuts in Red Wine Sauce

The following tasty dish is quick and easy to make, and will fill your kitchen with amazing earthy fragrances. Continue reading

Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce

Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better. Continue reading

Spiced Roasted Pork Tenderloin with Apples and Cider

After my successful experiment with cooking chicken in cider and apples (recipe can be found HERE), I decided to use these ingredients to prepare pork tenderloin (also known as pork fillet). Continue reading

Roasted Pork Tenderloin with Peaches and Rosemary Compound Butter

Serving whole roasted pork tenderloin (also known as pork fillet) makes for an impressive dinner. It is also a cut that requires short preparation and cooking time, so it is one of my preferred options when it comes to easy entertaining.  Continue reading