Easy and tasty recipes for the whole family to enjoy
My favorite part of fruit crumbles is the crumble itself — the golden, crunchy yet so-soft-that-it-melts-in-your-mouth kind of topping. So you can imagine my excitement when I try fruit crumbles that come with both a crust and a crumble on top! It’s just heaven, the perfect …
This chicken — I’ve been dying to share the recipe with you ever since I made it this weekend for Rosh Hashanah, the Jewish New Year celebrations. It is, by far, my favorite recipe for roasted chicken parts so far. It’s sweet yet savory, is full of …
Nobody is ever excited about summer coming to an end; especially when you live in Switzerland and you know that the days will quickly get shorter and much colder and that the weather will mainly be gray for the next five months. But if there’s one thing that I miss all summer-long it’s gotta be winter squash. Available in all sorts of shapes and colors, winter squash can be cooked in so many different ways and is bound to guarantee a great and filling meal each time. I know Fall is on its way as soon as winter squash makes its appearance again in supermarkets across Geneva, and although I’m sad to say goodbye to Summer, I’m happy to be cooking with one of my favorite ingredients again!
Continue reading roasted butternut squash and truffle oil mash
How many of you have bulgur wheat in your pantry? If you don’t, I urge you to go buy some, as this grain is not only so versatile but also guarantees a great meal each time; well, as long as you have bunch of great recipes in …
Am I crazy, or are there some fruits that taste just SO much better cooked? That’s how I feel about apples, and most of all, blueberries. Think about berry crumbles or baked oatmeals with sweet and tart blueberry juices just oozing from the crust. Just the thought …
I haven’t given much love to eggplants on the blog yet, as it only contains one single recipe within its pages. I’ve recently developed a new passion for this gorgeous purple vegetable and have included it in my dishes in so many ways, ranging from salads and pizzas to ratatouilles and more. I’ve made my eggplant casserole a zillion times, and although I love it and can never get it enough of it, I wanted to try something new over the weekend. You all know how much I love Ottolenghi by now and his mix of ingredients, so I sought inspiration in one of his cookbooks (aptly called Ottolenghi The Cookbook) and stumbled upon a recipe that called for roasting eggplants prior to marinating them in a zesty dressing. It sounded easy and most of all delicious, and as usual, I adapted the recipe to my preferences and according to what I had left in the fridge before my weekend supermarket shopping.
I’m so excited about this recipe. Guess why? It’s the easiest compote ever. It will get you breakfast on the table in 10 minutes, no kidding. It’s the perfect thing to whip up for Sunday brunch right before your other half wakes up, and if …
At the end of July, I started a new “Best Of” series on the blog called Snapshots to share everything we’ve cooked, loved and tried during the past month. At the end of Snapshots from July 2015, I stated that one of my goals for the month of …