Author: Gabi

Homemade Black Olive Tapenade

Homemade Black Olive Tapenade

Pack your bags, we’re going on the sun-soaked shores of the Mediterranean Sea and making tapenade today—the sublime spread of black kalamata olives, sun-dried tomatoes, and various additions. This bold dip usually goes immensely well on sourdough bread (toasted or not) and other dishes like […]

Nuts & Spices Blend

Nuts & Spices Blend

Here is the thing. This is not necessarily an authentic dukkah recipe, the popular Middle Eastern (predominantly Egyptian) condiment traditionally used as a dip with a splash of extra virgin olive oil with bread. It’s a blend of nuts (traditionally hazelnuts and pistachios) and spices. […]

Polenta Crostini with Mushroom

Polenta Crostini with Mushroom

For this week’s recipe, we’ll make Polenta Crostini with Mushroom Crostini, a golden, crisp polenta medley topped with sauteed mushrooms and fresh herbs. This appetizer effortlessly combines rustic simplicity with gourmet elegance, promising a delightful burst of flavors in every bite. Perfect for any occasion, it’s a celebration of the cozy and the refined, inviting you to savor the fusion of textures and tastes.

What you’ll need for Polenta Crostini with Mushroom

POLENTA
4 cups (1L) water
1 cup (150g) coarse cornmeal
1 Tsp (6g) salt

TOPPING:
3 Tb (42g) butter
1 Tb (15ml) extra virgin olive oil
1 garlic clove
¾ Lb (375g) mushroom (white or Cremini)
1 Tsp (1g) chopped fresh thyme
Salt & freshly ground pepper to taste
1 medium size tomato
¼ cup (5g) freshly chopped parsley

0:11 – Start by boiling the water with the salt on medium heat. Then, add the coarse cornmeal in a continuous stream while whisking. Reduce the heat to low, and cook covered for about 30 minutes, stirring every 10 minutes. The polenta will start to thicken and become more creamy.
After 30 minutes, pour the polenta into a parchment-lined baking dish. Use a wet spatula to spread the polenta evenly.
Let it cool for another 30 minutes.
1:37 – Meanwhile, prepare the sauce by adding the butter and extra virgin olive oil to a large pan over medium heat. Once the butter melts, add the diced garlic and saute for about 30 seconds until lightly browned. Don’t go more since burnt garlic tastes bitter.
Add the chopped mushroom and coat well with the melted butter. Add salt and pepper to taste and the chopped fresh thyme. Sautee on low heat until the mushrooms turn brown (about 10 minutes). Add the diced tomato and keep stirring until the juices evaporate. Add the chopped parsley, turn off the heat, and cover the pan to keep the mix warm.
4:05 – In the pan, cut the cooled polenta into 2-inch (5cm) squares. Transfer the squares to a well-oiled baking sheet. Place the sheet under a broiler on high for about 4-5 minutes on each side until blisters appear on the top.
Transfer the polenta squares to a serving dish and top with the mushroom mix. Grate some parmesan cheese on top and serve while warm.

Avocado-Beans Fusion

Avocado-Beans Fusion

Avocado, beans, tomatoes, green olives. Imagine that packed in a salad, and you’re set for a fast and delicious lunch packed with protein and vitamins.Plus, this salad can dangerously steal the glory of all the other dishes at a dinner party. Let’s get to work: […]

No-Bake Tea Cookie Chocolate Cake (Chocolate Biscuit Cake)

No-Bake Tea Cookie Chocolate Cake (Chocolate Biscuit Cake)

Get ready for a chocolatey delight like no other! Our no-bake Tea-Cookie Chocolate Cake is a mashup of rich chocolate and the cozy vibes of your favorite tea cookies. It’s an easy, tasty treat that’ll make your tea time special. Let’s dive into the recipe […]

Parmesan-Kissed Roasted Broccoli

Parmesan-Kissed Roasted Broccoli

Enough of broccoli being a humble vegetable. Get ready to take broccoli to a whole new level! In today’s quick and easy recipe, we’re turning ordinary broccoli into a cheesy, crispy delight. Join me for a burst of flavor that will leave you craving more!

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What you’ll need for parmesan-roasted broccoli:

– 2 medium-sized broccoli florets
– Freshly grated zest from a lemon
– One lemon juiced
– 1 Tsp kosher salt
– 1 Tsp garlic powder
– ½ Tsp freshly ground pepper
– 1 cup freshly grated parmesan

Trim the bottom of two medium-sized broccoli florets and immerse them for 5 min in boiling water. Cool them off in ice-chilled water. Once cooled, drain them in a colander. Be gentle with the florets; they’ll break easily. For the vinaigrette, grate the zest of a lemon. Next, juice the lemon. Add the extra virgin olive oil, salt, and garlic powder. Mix the vinaigrette with a whisk and set aside.
Cut the bottom stem on the broccoli florets, then break off the florets. Use a knife to separate them into medium size chunks. Place florets on a parchment-lined cookie sheet and keep them apart.
Use the bottom of a cup to smash the florets gently. Don’t overflatten. Push only as much as you can. Brush each piece with the vinaigrette and sprinkle the grated parmesan on top.

Place in a 400 F (204 C) oven for 22-25 minutes or until the parmesan is nicely crusted and crispy.

Tomato Galette

Tomato Galette

Join me in creating a Tomato Galette masterpiece! Bursting with the essence of summer, this flaky rustic delight is an ode to juicy, sun-kissed tomatoes and a golden buttery, flaky crust. Let’s dive into the art of simple, savory bliss! What you’ll need for this […]

Chinese Pancakes

Chinese Pancakes

Get ready to rock your taste buds with this delicious, flaky Chinese Pancake recipe! It’s the perfect combo of crispy crackle, tender satin layers, and much yum. Join the tasty adventure – let’s whip it up together! What you’ll need for these amazing flaky Chinese […]

Italian Hot Chocolate Recipe

Italian Hot Chocolate Recipe

Let’s all dive into the cozy world of Italian hot chocolate—a hug in a mug. We’re talking about a velvety blend of top-notch cocoa, creamy milk, and just the right touch of sweetness. This recipe is your ticket to a sip-worthy trip to the heart of laid-back Italian indulgence. Get ready to treat yourself!

What you’ll need for Italian Hot Chocolate (2-4 servings):

  • 1½ cups (355ml) whole milk
  • 1 Tbs (12.5g) sugar
  • 3 Tbs (23g) cocoa powder 
  • 4 oz (112g) semi-sweet chocolate chips
  • 1 Tbs (8g) cornstarch 
  • A pinch of kosher salt
  • Crème fraîche or whipped cream and chocolate shavings for garnish

Whisk together the cornstarch with ½ of the milk in a small bowl, then set aside. In a small saucepan, add the sugar, cocoa powder, a pinch of kosher salt, and 1 cup of milk, then whisk to combine the ingredients and bring to a light simmer on medium heat.
Once it simmers, turn the heat low and add the cornstarch mix while whisking. Keep whisking until you get a smooth texture (about 3-4 min). Add the chocolate chips and continue wishing for 3 minutes until you get a velvety mix.
Pour in mugs, add a dollop of whipped cream, and grate chocolate shavings. Serve while hot.

NOTES: If you want the hot chocolate to be less thick, use less cornstarch.

Simple Puff Pastry Sausage Rolls

Simple Puff Pastry Sausage Rolls

Let’s roll our sleeves and start making this easy-to-follow recipe for homemade sausage rolls. Flaky puff pastry encases a flavorful blend of seasoned sausage, creating a perfect handheld treat for any occasion.As a twist, we’ll add a creamy feta cheese mix to elevate the taste […]