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Okra is such a versatile and not always easy to match vegetable, especially for people like me, who didn't grow up with. As many other food-related products, I've discovered okra relatively late, but through trials and errors , I've discovered my own dish combinations.  But I haven't try anything new for a long time, maybe for too long. It is not always easy to find the fresh product - and I am not a supporter of frozen veggies anyway - and most of the shops selling it are located quite far away from me. Sometimes, I was simply not in the good mood for paying the full attention requested by preparing a recipe with an ingredient so unfamiliar to my usual eating habits.  The wonder happened yesterday and I was not only happy to taste okra again, but also to scribble fast the main directions of a new recipe.  You can use this as a side dish - a good company to a meaty meal - or if you want more consistency, to add some shredded yellow cheese to make it into an autonomous m...

Cauliflower is such an easy match for a variety of flavors, especially spices, allowing the culinary imagination to easily fly away. My experience - although limited - is that you rarely can get it wrong with cauliflower, such a versatile vegetable which keeps a good and healthy company to heavy meals. I've tried this recipe during the Hanukka holidays, when everything is filled with oil and was in desperate need of some healthy side dish.  Ingredients 1 medium-sized cauliflower, with separated florets 1 teaspoon za'atar 1 teaspoon Berbere spices, received part of Spice Kitchen UK Brand Ambassador Program 1 teaspoon black sesame 2 tablespoons olive oil 1/2 teaspoon salt Directions Warm the oven at 250C, at least 10 minutes before starting the baking. On a sheet pan, smear the florets with olive oil - preferably on both sides, then add the various spices and the salt, also on both sides. Let it bake while turning from a part to another every 10 minutes. When ready, add the black...

Tahini/Tehina/Sesame sauce is such a modern ingredient nowadays, generously used in various sweet and savory combinations, not only for the classical salad. It has a heavy dense texture and adds an aromated note of originality to any meal, especially a cake. And I am not talking only about halwa. However, it seems that in my case things take longer as expected when it comes to success in the kitchen. A couple of weeks ago, I tried my own variant of tahini cake, which didn't came together well. Maybe because it was too much oil and too much tahini, and something was so wrong that even after 2 hours the entire composition was still in a liquid form. But I am not someone to give up too fast, therefore, on the occasion of the Jewish High Holidays, besides my classical honey cake , I wanted to improve the initial tahini cake recipe and adapt it for the usual list of ingredients served on this occasion. The result was much better, although it did not look very good for the picture - the...

Many autumns ago, corn used to be my main meal for the final weeks of August and mid-September. Mostly eaten as corn on the cob, it only involved salt, and a lot of time spent in the boiling temperature of the kitchen while boiling corn after corn. It was all what I was eating for lunch and dinner and the natural sweetness of the corn was what I needed for that part of the year.  Meanwhile I grew up and my tastes become more complex. Many years I just avoided corn on the cob, because too proletarian for my newly acquired preferences. Also, it was not so easy to find that countryside corn sold in the farmer's markets in the old country. A new world was opening to me and it was no place for that past any more. However, once I settled up and diversified my life and food experiences, the old recipes and life stories were just another opportunity to share an unique story. My story. Therefore, why not using them as a basic for just another spicy experience? Ingredients - 2 normal size co...

This is less a post about recipes and cooking ideas, but has as main character a very special kind of pepper: Urfa Biber or Isot Pepper. Part of my selection from the Spice Kitchen UK collection, with whom I've entered a partnership part of their Brand Ambassador program , I've received a couple of spices to test in the next weeks and months, starting with the very special Aleppo pepper. The inspiration of Monday's lunch was something a bit different: a very black looking powder called Urfa Biber. Biber means pepper in Turkish, the country of origin of this special kind of pepper. Practically, it is part of the red pepper family, produced through a process of 'sweating': drying of the seeds during the day, followed by wrapping them tied during the day. Compared to other peppers, they are less spicy, with a warm note which creates a pleasant balance of flavors.  I used it twice for my lunch: spread modestly on my fresh tomatoes, and as one pinch used for by very spec...

I've tried my hand on scones several times in the last blogging years , very often with tasty results. They are easy to prepare, always delicious and with a low chance of failure. All you need is a bit of imagination and some basic ingredients - like flour, baking powder and salt. The rest can be easily matched from the fridge or pantry. Yesterday, I was thinking to have some of them again, because wanted to have some afternoon snacks and we were quite out of good treats. You can have those scones with a cuppa or a big coffee mug, fill with jam - my latest love is a fig jam that I hope it will never finish - or add some extra cheese for some dairy taste. I was very happy to find an extra use of the Skyr Yogurt, an Iceland-made product which I instantly fell in love with a couple of years ago and would love to explore more in some next posts. Brought from Norway over thousand years ago, Skyr is officially classified as cheese. It has the consistency of the strained yogurt but with ...

I never worked with thuna before, except the canned one, lazily added to a salad. I don't like that much either the texture or the taste therefore I rarely invested too many seconds thinking about it. Today though, I impulsively decided to try something new. So, it was thuna steak with sesame oil, soy sauce and some black sesame seeds garnish. Ingredients 250 gr. frozen thuna. I don't like frozen meat or fish, but it was the only available option, therefore I had to wait a bit more until the two piece were completely defrosten 1 tablespoon of orange juice, spread over the thuna on both sides. It is always recommended when you cook fish, but especially for the frozen variant, as diminishes the unpleasant fish taste 1/2 tablespoon of brown sugar 1 tablespoon of sesame oil 1 tablespoon of sweet soy sauce 1 tablespoon of black sesame seeds, for garnish Directions Heat the oven at 250C, at least 5 minutes before the fish is prepared in the pan. Spread the lemon juice on both sides, ...

While many of the foodie humans around are spending impressive amounts of time trying to figure out how to do an Instagram-perfect layered cake - for those keen to follow my visual adventures on Insta, I am boiledwords there too - I am terrified about my lack of skills on chopping veggies. Ten years ago, while preparing a barbecue party, I was assigned to finelly cut the tomatoes for an Israeli salad and what I got back was the remark of my friend: 'Is this what you call chopped tomatoes?' And he was right but instead of honing and improving my skills I tried to avoid as much as possible to go again through the same challenge.  But as there is a beginning for everything, it i also an ending for fears and frustrations and inferiority feelings. Today is the great day when I will do my own tabbouleh salad. Because I want and I can and I'll do it. Chop...chop...chop... I've slightly adapted the recipe presented in Cooking Class: Middle Eastern. The Australian Women's W...

Since 2010, when my blog was launched successfully in the online waters, I posted only 2 meat recipes. For your information, I am not a vegan or vegetarian, although I fancy to eat clean and healthy, and the low frequency of meat recommendations is due to the fact that I only eat kosher meat which if you are outside of Israel, America or England, might be a bit problematic, but not impossible to purchase. Anyway, I am not blessed with fancy restaurants to try various top notch meat recipes - I would sing you Hanukka songs for a piece of beautiful roasted duck in plum sauce or chestnuts right now - therefore cooking meat is always a challenge, but not an impossible thing. I do have more than one choice to try from and in the next years, my experience with meat will get diversified as well. One of my staple meat meal are the chicken thighs, which I usually cover in various sauces. It is easy to prepare and cook, rich in proteines and matching nicely a salad or a portion of potatoes. ...

Good late morning everyone! Fancy something special for your brunch today? I made today my first bruschetta and very happy about it! If you want to have and eat it too, here is the easiest tastiest recipe around the world wide web: Ingredients 2 slices of black bread 3 medium sized tomatoes 3 garlic cloves finelly minced - if you are supposed to have a lot of busy meetings for the rest of the day, you might skip this. I never do it, anyway 1 bunch of fresh parsley 2 tablespoons dried tarragon 2 tablespoons olive oil A pinch of sea salt, on taste Directions Grate two tomatoes. Add and mix well the ingredients. Spread the juice on top. Slice the tomato and add to the bread. To be eaten with some slices of fresh Fetta cheese. Goat cheese goes perfectly well too. Or some fried eggs. It is important to take it easy, enjoy the taste and think about the good things coming your way. Preparation time : 15 minutes Serves : 2 Bon Appétit!

I love quiches, especially during the winter, and as an easy meal to kill some short days when I am not too in the mood for cooking. Although I know that it is easy to make and hard to finish, I do not credit myself too often for such a culinary adventure, not because I might have some unpleasant cooking failures memories, but simply because baking requires on my side a lot of attention and focus which I am not always have in excess - especially when the baby chooses to roam around the kitchen exactly in the moment when I am about to prepare some complicated recipe. A couple of weeks ago, I had a look at a German cooking book - Biergarten Cookbook, by Julia Skowronek - dealing with the usual food served in the famous local beer garten. Most of the recipes were not my cup of tea, but the ricotta cheese quiche with tomaotes and basilicum rang a bell home and decided to try my hand to something new. The following recipe is a slight adaptation from the book.   Ingredients 1 ready made ...