This is my adaptation on Shepherd’s pie. I know it doesn’t have some of the key ingredients for a traditional Shepherd’s pie, but, it’s nice once in a while to make an interesting variation on an old recipe.
In most Shepherd’s pie recipes the potatoes are skinned and boiled. I choose to bake them in the skin, i think it gives the puree better taste and it feels less mushy. You can add even more vegetables to this recipe, celery and carrots will work great.
This is the first time that I’ve been making cornbread. I looked for a fairly simple recipe, which does not include cheeses, and all sorts of other things. I finally found this recipe at Epicurious, I omitted the jalapeños. It turned out a very nice cornbread, not too sweet, and with a nice crumbly texture.
If anybody has a good cornbread or corn muffin recipes, I will be more than happy to receive them!
There are endless variations for cinnamon rolls. I like this one especially because of the dough. This dough recipe is not too sweet with a slight hint of the salt, and a great texture.
Overall, this is a good recipe, and the greatest thing about it, is that the rolls can be frozen, and if you defrost them properly, they will taste like they just came out of the oven.
This very special recipe is taken from one of my favorite cookbooks, and the only cookbook I have that has the authentic signature of the author- Jamie’s Kitchen by Jamie Oliver. If you get a chance, take a look at this book (I know he has a lot of books…), it is a big and heavy book, with many many pictures of Mr. Oliver himself. But still, The book is full of great pictures, and has a lot of very interesting recipes.
This recipe for example, for beetroot cake, include a list of ingredients that may sound very weird one next to another (olive oil, vanilla, orange, ginger…). But it comes out as a very interesting and tasty cake.
I guess that if you like simple flavors, this may not be the cake for you, but if you are looking for an interesting new cake recipe, this one is for you.
The recipe is brought as it is written in the cookbook, since Jamie’s cookbooks have a unique style.
The good thing about Risotto recipes are that you can make your own variation very easily. You can change almost everything in the recipe (except for the risotto rice) to suit your taste (and budget). You can add or remove the wine, change the vegetables or play with the stock. The more times you will make this recipe, the better you will be at mastering it.
I don’t know why it got a reputation of a difficult recipe, the only thing difficult thing regarding making it, is to wait for it to be ready.
I love brownies, and I don’t think I know anyone who doesn’t love them.
I’m always looking for new brownie recipes in all of my books and all over the internet. But at the end of the day, I always come back to this recipe.
These brownies by Nick Malgieri made a name of themselves, and for a good reason. They are very simple to make, but there is only one condition for making then right- don’t dry them in the oven! (Or else you will get a great chocolate cake, but not brownies). The original recipe calls for 35-40 minutes of baking, but from my experience, that’s way too much. I suggest you start checking on them after 12-15 minutes, and decide if their done.
Oh, and if you get invited to someone and their asking you to get something sweet, bake these, they make a such great impression (for me, anyhow).
This recipe would not be approved by my brother, who is not the “healthy food” kind of guy – you wont find him eating salads, or anything that looks kind of healthy.
In this granola recipe, there is no fat, but there is sugar, which is a must for the flavor. This in not low calorie recipe, but it is an excellent snack. It goes especially well with yogurt (low fat, just to make you feel good).
Why post a second recipe for pizza? Well, for two good reasons: 1. Mine is better! 2. This is the “student version” of pizza-making…no need for a fancy dough kneading mixer, no need for a special baking stone tray made from Italian marble, and no need to wait 3 hours until it’s ready to eat.
In fact if you can multi-task (and I don’t mean juggling 3 balls while conducting an orchestra), this pizza is quick enough to be made without starving to death in the process.
This pizza is better and cheaper than anything you can buy!
Until recently, I was not too fond of cold pasta salads. The truth is that pasta is better hot and accompanied by a good sauce. This recipe changed all that.
There is something about the green-onion dressing that makes this pasta salad shine. Don’t be alarmed by the radioactive green color of it…it’s a part of the magic. Just make sure that you make enough of it because the pasta absorbs most of the dressing, and you will need to add some more.
I don’t know anybody who would say no to a freshly baked slice of pizza.
I know I can’t. One of my most memorable memories about my trip with my family to Scotland is related to pizza (and please, don’t ask me why). I think I was maybe 10 years old, and we went to the “all you can eat” buffet on Pizza Hut. I can clearly remember eating something like a tray and a half of pizza, in addition to the pasta and the salad (now that I think about it, who eats salads in Pizza Hut??). The pizza was pretty good, I think.
Well, although my eating habits have changed since I was ten, I still can eat 4 slices without blinking.
This pizza is really a good one, and the only thing that is somewhat difficult about this recipe is the time you have to wait until the pizza is ready.
The dough recipe is taken from a member of a food forum in Hebrew, and although it contains no sugar and oil, it is really really good pizza dough.
You can, of course, change the cheeses, and the toppings. The options are endless.
I must admit that I am not a cheesecake kind of girl. When I bake things, I usually prefer chocolaty stuff, rather than cheesecakes. Not that I think that cheesecakes are overrated, I just love chocolate a lot more.
This is the simplest cheesecake that I know, and this is, I think, the only cheesecake that I make on a semi-regular basis. It takes only a few minutes to prepare the cake, it doesn’t make a lot of mess, and the baking is fairly easy.
Another thing, besides all the other, that I really love about this cheesecake, is that it can be diversified in so many ways- you can add lemon zest, all kinds of chocolate, cinnamon, sour cream frosting and more.
You might even get dessert!
