Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe). Continue reading

Stewed Rhubarb Two Ways

Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately.
After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading

Stir-Fry Tofu and Rice Noodles

Stir-fry dishes are very versatile and fairly quick to prepare, and I often make them for lunch or a light dinner. I don’t tend to follow any specific authentic recipe , but rather, use whatever ingredients and flavoring I have around while cooking. Continue reading

King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese. Continue reading

Sephardic Fresh Fava Beans with Onions and Mint

Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans. Continue reading

Coconut Milk Pudding with Fresh Fruits

When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading

Zucchini, Lettuce and Herbs Soup

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Tasty Eats

Zucchini, herbs and lemon soup Ronit penso

For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.

Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.

* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.

Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper

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Sweet and Sour Celeriac Sephardic Style

Sweet and Sour Celeriac Sephardic Style Ronit PensoCeleriac is mostly known as a root used to flavor stocks or soups. However, it is a wonderful ingredient on its own right, and an amazing alternative to potato. It can be eaten raw, pickled, shredded to a tasty salad, or cooked in various ways. Continue reading

Homemade Marzipan

Homemade Marzipan Ronit PensoMarzipan is one of the most ancient candies we know. It started as a simple mix of almond meal and honey, and once sugar was introduced, it eventually became the refined sweet we know today.
France, Spain and Germany are all claiming to be the place where the cooked version, which is the supreme form of Marzipan, was created, but it most likely have happened simultaneously.
The version I bring here is the Sephardic one (see this post for information about Sephardim and Ladino), therefore with origins in Spain. For Sephardic families, Marzipan is the ultimate candy and is served in every family or social gathering for hundreds of years. Continue reading

Quince Squares Sweets

Sweet and tasty Quince Squares Ronit PensoAs 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.

Continue reading

Roasted Eggplant Mediterranean Appetizer

Mediterranean Roasted Eggplant Ronit PensoAll around the Mediterranean, you can find delicious dishes made with eggplants in numerous ways. The inspiration for this dish came from the delectable combination of deep fried eggplants and Labneh.* Continue reading