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 “Filo Triangles with Zucchini-Tomato Filling”
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 “Zucchini-Banana Muffins with Dried Fruits, Nuts and Chocolate Chips”
It’s not quite clear who was the first to add zucchini to chocolate cakes, but no doubt it was a wonderful idea, as the zucchini give the cake very moist texture and enhances the chocolaty flavor. Continue reading “Zucchini Chocolate Cake”
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 “Zucchini, Cheese and Herbs Mini-Bakes”
The 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 “Burekitas with Zucchini-Tomato filling”
Crispy on the outside, soft and bursting with flavor on the inside, these tasty and colorful fritters are perfect as an appetizer, on a sandwich, or as a snack.
You can make the fritters smaller, for a finger-food option, or larger, to serve as a bed for fish or seafood dish, or poached eggs. Different herbs and seasoning can obviously be added, but personally I prefer not to use them here and let the flavor of the vegetables shine.
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
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This light, fresh and tasty bake is quick and easy to assemble. It can be served warm or cold, as an appetizer or a vegetarian entrée, or cut into small cubes and served as finger food. Continue reading “Zucchini Cheese Bake with Hazelnut Topping”
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. Continue reading “Zucchini, Lettuce and Herbs Soup”