Broccoli and Cauliflower Mini Bakes

Cauliflower and broccoli pair well together, and I often use them in the same dish, many times in the form of fries patties. In the recipe here, I’ve decided to bake the mixture rather than fry it, and the result was very pleasing. 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

Swiss Chard Frittata with Poached Eggs and Hollandaise Sauce

Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level. Continue reading

Flourless Zucchini, Red Onion and Cheeses Bake

After the heavy dinners of this week, it was time for some lighter vegetarian dishes, and, as I often do, I used zucchini as a base for a cheese bake. This bake is one of them: it is hearty and filling, yet not heavy at all, mostly due to the fact it contains no flour or any other starch. Continue reading

Red Onion Tart with Chestnuts and Blue Cheese

While I bake tasty onion tarts quite often, the one I have here turned out even tastier than usual. What made it so very tasty lies in the addition of roasted chestnuts to the dough, and flavoring the filling with a bit of mustard, along with blue cheese and rosemary. This combination of flavors and textures took the plain onion tart into another level. Try it and enjoy. Continue reading

Watermelon-Strawberry Chilled Soup and Popsicles

Buying watermelon is always a kind of gamble – even with all the suggested methods for choosing a good one, once you get home and cut it – it’s always a surprise. Continue reading

Grape Leaves Stuffed with Rice and Herbs

Stuffed grape leaves are known all over the Mediterranean, where they are mostly stuffed with rice and herbs, and in the Middle East, where a meat filling is more common. Continue reading

Zucchini, Cheese and Herbs Mini-Bakes

These tasty mini bakes are perfect for a weekend brunch, as a side dish or a light snack any time of the day. Continue reading

Burekitas with Zucchini-Tomato filling

Burekitas de Handrajo Ronit PensoThe Sephardic cuisine offers quite a few versions for Burekitas, small hand pastries, with various types of dough and fillings (check THIS post for more information about them). Continue reading

Soba Noodles Salad with Peanut Butter and Tahini Dressing

Soba Noodles Peanut Salad Ronit Penso
If the cold weather outside makes you less enthusiastic about light, crispy-cold salads, here is a hearty and warming salad, that is perfect for the weather. Continue reading