TROPICAL BANANA CAKES
I had those pineapple candies, sitting therein a cupboard for a long time, and looking at hose a pineapple, banana and cocnut idea came to me. So I made them. In a mini bundt form, beatiful shape, but the taste. Oh-so-divine. Low fat, gluten free, refined sugar free.
RATATOUILLE SOUP WITH VEG PACKETS
Well, seems like the summer is definitely over. Last week I bought last of the season tomatoes, harvested and ripened on the shelf (not vine unfortunately). I hear the zucchinis start to become scarce these days, not to mention eggplants and peppers.
ROASTED YELLOW TOMATO SOUP
Only in September, on my farmer’s market there is a producer who grows the most stunning variety of heirloom tomatoes. I have problems in remembering their names, there are about twenty different varieties in many different colors: yellow, red, black, purple, green.
LATE SUMMER TABBULEH SALAD
On one day there was an event in a form of a cooking class held by Nof Atamna - Ismaeel, a winner of Israeli Masterchef. We were cooking some delicious Israeli-Arabic dishes. One of them was a tabbuleh made with bulgur and green grapes.
NECTARINES AND BLUEBERRIES COCONUT CRUMBLE
I have been thinking about making nectarine blueberry pie for quite some time. Yet I chose the easy way, why not to bake the fruit under the crumble. And the crumble full of coconut flavor, sweetened with halva and coconut flakes.
LAVENDER ICE CREAM
The idea for me to make the lavender honey ice cream comes from the movie „That’s Complicated”. In one of the scenes, Meryl Streep makes such ice cream for her architect guest. Very inspiring taste for me, as lavender honey is ampong my favorite.
CLASSIC DANDELION SALAD WITH POACHED EGG
The new version of salade lyionnaise - traditional French salad with poached egg and warm bacon mustard auce - today with the dandelion leaves and creamy but distinctive sauce with bacon, mustard, cream and buttermilk.
SALAD WITH ASPARAGUS WITH SOFT BOILED EGG
This salad is all about spring. First of the season green asparagus, radish and soft boiled eggs. I had been planning to make eggs with asparagus soldiers for quite some time, waiting for the first of the season asparagus.
This is a new version of one of my favorite desserts – Torta Primavera. I haven’t made it for quite some time, and suddenly felt it would be perfect for this Easter. For it is an Italian Easter cake, Margherita – sponge cake with raisins and apricot jam baked in a short crust pastry.
SAUERKRAUT AND RED CABBAGE SALAD
Sauerkraut Salad that is eaten commonly during the winter months here. Sauerkraut is something that I grew up with. It has been part of our menu for ages as fermenting the vegetables like cabbage, cucumbers was a way of preserving them for winter.
PURPLE VEGETABLES SALAD
The inspiration to prepare the salad were the purple carrots that I buy every Thursday at the farmers market. My new super peeler allows me to shave the vegetables into very thin strips. So, I decided to prepare the salad in the color purple: purple carrots, red cabbage, red beet and red onion.