We filled this vegetarian tart with A LOT of vegetables. Read the ingredient list and see for yourself. Only this time, we’ve substituted the classical dough with phyllo pastry. You should too, and you’ll not be sorry. Follow the steps and in 50 minutes you’ll be all set.
Roasted Vegetable Tart With Phyllo Dough Read More »
We’ve upgraded this pull-apart bread with cooked onion and olives. We’ve ended up with a super-bread which you can serve with just about any dish you could think of. Now, a lot of people would eat it as a full-fledged snack dish. Erm, we number among them, too…
Onion and Olive Pull-Apart Bread Read More »
Creamy and flaky! What more could anyone wish from a hearty snack? These buttery roll-ups are stuffed with chorizo and goat cheese and you can dip them in a smoky lemony dip made with tasty roasted bell peppers.
Cheesy Chorizo Phyllo Pastry Roll-Ups Read More »
Although these tender codfish baked cakes should take you 1 hour or so to prepare them, it surely worth the ‘effort’ (30 minutes refrigeration plus 15 minutes baking… come on!). Pair them with a creamy lemony yogurt and dill sauce. And if you’re really into citrus fruits, consider serving these fish cakes with lemon wedges, too.
Codfish Cakes With Yogurt Sauce Read More »
Simple, delicious, nutritious. This is how you can better describe this mushroom stir-fry. Mushrooms tend to be protein-rich and low-carb, but this is not to say that this dish is a vegetarian one. In order to achieve this, you should use a rennet-free parmesan (or change the cheese altogether).
Garlic Mushroom Stir-Fry Read More »
Baked butternut squash is amazing with its mild sweetness and its unique flavor. Here you have a butternut squash dish that is a dessert and a side-dish at the same time. Just flavor with cinnamon and olive oil and sweeten it more with brown sugar and forget about it for 1 hour in the oven.
Baked Butternut Squash Read More »
How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?
Red Peppers in Sweet Mustard Sauce Read More »
This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.
Preserved Grilled Eggplant With Garlic Read More »
Here’s an example of yummy savory decadence where you don’t need to spend half a day in the kitchen preparing it. This recipe has no meat in it, but these deep-fried crunchy and gooey mozzarella balls are bound to leave you craving for more. You can have them on your plate in 15 minutes.
Fried Mozzarella Balls Read More »
Everyone knows that when cooking spaghetti, it’s the sauce that makes the difference. We cannot go wrong in this case, because we mixed the ever-aromatic basil with beetroot, lemon juice, and parmesan, then cooked everything in butter.
Spaghetti With Beetroot and Basil Sauce Read More »
A protein-rich parsley-flavored mushroom spread for the vegetarian in you. With garlic mayo and sour cream. Although this is gluten-free the best way to serve it would be to spread it on slices of bread. On the other hand, nobody said this wouldn’t go well with chips, as a dip.
Mushroom and Garlic Mayo Spread Read More »
You’ve come to the right place for a fruity and cheesy, salty and sweet warm salad. We’ve chosen Santa Maria pears, but this is not cast in stone. You can choose Anjou, or Bosc pears, or what have you. It doesn’t really matter as long as they are pears. Bake them with onion, grill some Halloumi and serve them together on a bed of valerian, also known as corn salad or lamb’s lettuce.
Grilled Pear and Halloumi Salad Read More »
