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Roasted Potatoe Wedges

Roasted Potatoe Wedges

Let’s get your spuds in a row.In this recipe, the potato wedge undergoes a magical transformation in the oven’s heat, emerging as golden nuggets of flavor and texture. Brace yourself for a symphony of crispy exteriors harmonizing with pillowy interiors in every bite—a compelling adventure […]

Frozen Crème Caramel

Frozen Crème Caramel

Chill out with this Frozen Creme Caramel—a delightful combo of creamy custard and caramelized sweetness. This cool twist on a classic treat offers a refreshing take on elegance, creating a unique and unforgettable frozen dessert experience. What you need for Frozen Crème Caramel: For the […]

Phyllo Feta Rolls

Phyllo Feta Rolls

How about a Mediterranean escapade with this Feta Phyllo Roll recipe, where layers of crisp, golden phyllo pastry embrace a luscious filling of tangy feta cheese?
Let’s raise the bar on your appetizer game effortlessly as this simple yet sensational dish takes center stage at your next gathering, leaving a lasting impression on all who savor its delicious charm.

What you’ll need for feta phyllo rolls:

  • a roll of 14 x 18 inches Phyllo dough (8 sheets total)
  • 1/4 lb good quality Greek feta cheese (113 grams)
  • Three spring onion greens chopped
  • bunch of parsley leaves chopped
  • freshly ground pepper to taste
  • ⅓ cup heavy cream
  • grated zest from a lemon
  • 2 Tbs melted butter
  • flour for dusting

Roughly crumble the feta with a fork. Chop the spring onion greens and the parsley leaves and add them to the feta cheese. Add a few turns of freshly ground pepper and the heavy cream. Grate the zest of a lemon and roughly mix.
Melt the butter, then add the extra virgin olive oil.
Gently unroll the Phyllo dough, peel two sheets, then roll it back and cover it with a damp towel to prevent drying. Lay one of the sheets on a dry surface and brush generously with the melted butter and oil mix.
Place another sheet of Phyllo on top, then brush it with the butter/oil. Sprinkle some flour on top and place another sheet. Repeat the butter/oil brushing and place another sheet on top. Finish with another Phyllo sheet on top, brushed with the melted butter/oil mix.
You will now have four stacked Phyllo sheets separated with the melted butter/oil mix.
Add half of the feta cheese mix along the shorter edge of the sheets. Wet your fingers and push the feta mix together so it’s evenly distributed along the edge.
Gently start rolling the Phyllo dough, pressing as you move to get a snug sausage—place on a parchment-lined cookie sheet and set aside.
Repeat the same method with four more sheets and the leftover feta mix.
Place in a 375 F oven (190 C) in the middle rack for about 30 minutes until golden, brown, and delicious. Let the rolls cool for 5 minutes, cut them into small logs, and serve while warm.

Homemade Pizza Puffs

Homemade Pizza Puffs

Imagine the irresistible aroma of melted cheese, zesty tomato sauce, and your favorite pizza toppings wrapped in a perfectly baked puff. This homemade pizza puff recipe satisfies your pizza cravings and adds a fun and portable twist to the classic pizza experience.Start your ovens! What […]

Homemade Chocolate Brownies

Homemade Chocolate Brownies

Imagine a golden-brown exterior giving way to a fudgy, melt-in-your-mouth center, sending waves of chocolate bliss through your taste buds. This isn’t just a recipe; it’s a journey into the heart of chocolatey decadence. Let’s dive into perfection with these irresistible homemade chocolate brownies! You’ll […]

Bruschetta 7 Ways

Bruschetta 7 Ways

How about trying a tempting 7-way bruschetta recipe, where each bite is a symphony of flavors? From classic tomato and basil to innovative roasted pepper and feta cheese pairings, this collection promises a delightful explosion of taste and texture. Elevate your appetizer game and impress your guests with these easy-to-follow recipes that celebrate the art of bruschetta in seven delicious variations.

Bruschetta 7 Ways Recipe

PREPPING THE BREAD:
Cut fresh sourdough loaf crosswise into rough ½-inch thick slices. Next, cut them in half. You could also start by cutting the loaf in half lengthwise and then cutting the slices out of the two halves separately.
Place the slices on a parchment-lined sheet, add a splash of extra virgin olive oil on top, and place the sheet under the broiler for 3-4 minutes. Keep an eye on them since each broiler functions at different temperatures. You want them nicely toasted but not burned.
Next, rub each slice with a clove of garlic just to add a bit of flavor.

TOMATO & CAPERS BRUSCHETTA:
Top the slices with finely diced cherry tomato medley, then a sprinkle of diced caper berries. Finish with a splash of extra virgin olive oil, sprinkle salt and ground pepper on top, and freshly chopped basil.

FETA & ROASTED PEPPER BRUSCHETTA:
Top slices with feta cheese spread (I used crumbled Greek feta and mixed it with a bit of heavy cream until it became spreadable). Add strips of roasted peppers on top (canned ones will work fine here). Add some freshly chopped basil on top, then salt & pepper to taste, and a splash of extra virgin olive oil.

WHITE BEANS BRUSCHETTA
Top slices with drained canned cannellini beans, salt and pepper to taste. Add a splash of extra virgin olive oil, then sprinkle freshly chopped basil.

OLIVE TAPENADE BRUSCHETTA:
Spread a mix of finely diced Kalamata and green olives on bread slices, then add a splash of extra virgin olive oil and a sprinkle of ground pepper.

TUNA BRUSCHETTA:
Top slices with canned solid tuna in olive oil. Sprinkle diced spring onion on top (the green part). Add a few squeezes of lemon juice, a splash of extra virgin olive oil, and salt and pepper to taste.

PESTO-TOMATO BRUSCHETTA:
Spread a good quality (preferably homemade) pesto on the bread slices. Top with the finely diced cherry tomatoes. Salt & pepper to taste, then add a glug of extra virgin olive oil and a sprinkle of freshly chopped basil.

PIZZA BRUSCHETTA:
Spread homemade pizza sauce on the bread slices. Add mozzarella slices on top, then under the broiler for 3-4 minutes. Sprinkle freshly chopped basil on top.

Homemade Tomato Pasta

Homemade Tomato Pasta

You will hit the jackpot with this homemade tomato pasta, where the rich embrace of ripe tomatoes, garlic, and fresh thyme transforms a simple dish into a symphony of rustic Italian flavors. Homemade Tomato Pasta Recipe FOR THE PASTAthree large eggs3 cups all-purpose flour1Ts kosher […]

Nicoise Salad

Nicoise Salad

Let’s hop on a culinary journey to the French Riviera with our Niçoise Salad. This vibrant dish combines fresh cherry tomatoes, Kalamata olives, green beans, and canned tuna with hard-boiled eggs and a tangy Dijon vinaigrette. A taste of the Mediterranean in every bite! And […]

Taco Dinner

Taco Dinner

Embark on a flavor-packed journey to the streets of Mexico with this tantalizing taco dinner! Picture sizzling seasoned meats, zesty pico de gallo, creamy guacamole, and a tortilla embrace. It’s not just a meal; it’s a taste bud fiesta! Prepare for a culinary adventure, making your kitchen the hottest spot in town.

  • 2 lbs beef chuck
  • 2-3 garlic cloves diced
  • One sliced onion
  • 3-4 medium size fresh tomatoes
  • Half of a various color bell pepper
  • One lime
  • ½ cup diced red onion
  • Bunch cilantro chopped
  • Two avocados
  • Corn tortillas

TACO MEAT:
Roughly cut the beef chuck into small ½” (1cm) cubes. You don’t have to be precise here; roughness is the key here.
Meanwhile, heat a heavy-duty cast iron with 1 Tbs vegetable oil on medium heat. Add the diced-up beef chuck. Add the diced garlic and toss it until evenly browned. Add your favorite Adobo seasoning (I am using All-Purpose here) to taste and ground pepper.
In a smaller cast iron pan, toss the sliced onion with 1 Ts vegetable oil, salt, and pepper to taste. Sautee the onion on medium heat until it is nice and caramelized.

PICO DE GALLO:
Start dicing the tomatoes, bell peppers, red onion, and half of the chopped cilantro. Salt to taste and squeeze half a lime. Toss gently and set apart.

GUACAMOLE:
Carefully half the avocados along the core, take the pit out, and scoop the flesh into a bowl. Use a fork or a rolling pin to mash the avocados roughly. Add salt to taste, ground pepper, and the juice from half a lime. Add the other half of the chopped cilantro and mix gently.

Warm up the corn tortillas wrapped in a wet paper towel in a microwave for 1 minute. Scoop a portion of the taco meat on each, followed by the sauteed onion. Top with your favorite red or green salsa and a drizzle of lime juice. Add a scoop of pico de gallo and guacamole.

Chocolate tart

Chocolate tart

Indulge in decadence with this irresistible chocolate tart, with luscious layers of velvety cocoa, and embrace your taste buds in a symphony of pure delight! THE CRUST: ¾ cup butter (I tend to prefer salted)½ cup granulated sugarPinch of salt2 cups all-purpose flourOne orange zest […]