This tasty dish was inspired by the two others: the Greek Spanakopita, (layers of filo brushed with oil, with greens with Feta cheese filling), and the Bulgarian Banitsa dish (in which the filo sheets are rolled with feta, yogurt and eggs mixture). Continue reading
Zucchini season is here and, once again, I bought too many. So I’ve decided to use them in some simple and nutritious muffins. Continue reading
With plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.
These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy. Continue reading
With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.
The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.
Cheese cakes are my favorite cakes, but, at the same time, I find them quite heavy and too sweet, not to mention it takes quite a bit of time to prepare and bake them properly.
So, I went on a mission to create a quick, lighter and less sweet version of cheese cake. I tried low-fat cream cheeses, but didn’t like the taste or texture. Instead, I’ve decided to try to bake a cake using thick yogurt, and just loved the results. Continue reading
Poached eggs with yogurt is a familiar dish all over the Middle East, especially in Turkey. There are quite a few variations for the sauce itself, but in all of the recipes I have come across, the eggs are poached separately in water and only then are added to the sauce.
This recipe is different, as I’ve decided to use the yogurt itself as the poaching liquid for the eggs. Continue reading