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
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 (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
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
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
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.
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
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper
View original post 167 more words
Celeriac 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
Marzipan 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
All 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