Homemade Ricotta

Homemade Ricotta

Homemade Cheese or my absolute kitchen happiness. I am regularly excited about a lot of things I cook in the kitchen with a special place for bread and tarts… but cheese takes the excitement to another level. That is the first Ricotta cheese recipe I ever made. It is easier than boiling eggs and trying to figure out how to avoid overcooking them (their size is never the same!) and fighting to peel them. Trust me.
I’m still not over it! How easy it was to make ricotta and the possibilities it brought with it. I know I will be preparing another portion of ricotta in the next 24 hours while looking into my next homemade cheese adventure. Feta? Yes… maybe Feta. Stay tuned! :)

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Pecorino Romano and Rosemary Cookies

Pecorino Romano and Rosemary Cookies

These cute little Pecorino and Rosemary Savory Cookies are easy to prepare and to eat. They make great appetizers, go perfectly well with a drink at a party or just by themselves… who needs a reason to eat cheese cookies?
The Mediterranean aromas of these cookies are delicate and crunchy. The Pecorino Romano gives those adorable bites the salt it needs and the rosemary brightens them. The texture is between a "sablé" and crumbly cracker.
You can be creative and play with the combinations by substituting the Pecorino Romano with Parmesan cheese and the rosemary with fresh thyme or any herb of your choice.
Bon Appétit!

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Spooky Meringues

Spooky Meringues

After last year's Halloween Spooky Meringues tremendous success I had no other option than making them again, with a little twist! This time, I played with the meringue mixture itself, trying to create faces, shapes and ghosts expressions while piping. I also added a hint of black food coloring in the meringue preparation before shaping them. It resulted in "waves" that gave another dimension to my sweet spooky creations. The decoration (for the eyes and mouth) is made using edible ink. 

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Roasted Vegetable Tart

Roasted Vegetable Tart

This Roasted Vegetable Tart is beautifully delicious . It has been one of my signature dishes since I first tried out the recipe in July 2011. It is served at room temperature and is one of my go-to recipes when entertaining. It can be made in advance and assembled just before serving. It has vibrant appetizing colors and deep rich flavors.
I choose different capsicum colors so the end result is prettier. Don’t worry about the amount of garlic; when roasted, it gives mild sweet flavors to this recipe (and is easy to digest!).
You can present this dish in one big tart or small individual tartlets. I’ve tried them all and it is always a huge success. 
I hope you like it as much as we do.

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Frittata with Leeks, Herbs and Parmesan

Frittata with Leeks, Herbs and Parmesan

This Frittata is very easy to prepare and while the eggs are slowly cooking you have time to assemble a refreshing salad to go with it. The leeks, herbs and Parmesan cheese give this dish delicious deep flavors and a wonderful consistency without any cream or milk.

When planning my weekly menu, I like to make sure the overall picture is balanced, healthy, includes all the essential food groups, at least two meatless days etc… Then comes Wednesday: The kids have a short day at school (that french school system!) and long after-school activities that don't allow me to spend much time in the kitchen finalizing dinner. I have to think about a recipe that can be easy, fast and fabulous. Wednesday is usually “egg day”; egg based meals answer to that "simple" list of requirements.

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