Easy and tasty recipes for the whole family to enjoy
At the end of July, I started a new “Best Of” series on the blog called Snapshots to share everything we’ve cooked, loved and tried during the past month. At the end of Snapshots from July 2015, I stated that one of my goals for the month of …
Every first week of the month, I bring you a seasonal produce guide for Switzerland so that you can make smarter choices at the supermarket by buying the tastiest fruits and vegetables available! In my monthly guides I round up Savormania recipes for each of the ingredients as well as favorites found across the web. As seasonal produce varies from country to country, I chose to stick to Switzerland — my home country and where the majority of my readers are. If you’re one of my International readers, don’t worry, I’m sure you will find lots of great recipes listed below both from my blog and from other great food bloggers out there. With no further ado…here are August’s seasonal fruits and vegetables!
Continue reading seasonal produce guide for switzerland: august
When we eat out, there’s always one thing I look for to qualify a dish as spectacular: It has to surprise me. I like dishes that blow me away with their mix of flavors, or ones that contain a secret ingredient that I just can’t put my finger on. I …
Remember when I told you about my first experience with the typical Moroccan way to cook salmon à la sauce rouge? Well, I have another story to share with you that has nothing to do with fish or sauces, but that deals with Moroccan cooking …
I received two Yotam Ottolenghi cookbooks for my birthday, and I have fallen in love with his cuisine ever since I first cooked one of his recipes. What I love about Ottolenghi’s cuisine is his mix of Middle Eastern flavors — something I can totally relate to, as we both come from an Israeli background. Featuring some of my favorite ingredients — such as tahini, za’atar, tomatoes, cumin and paprika — Ottolenghi’s recipes are always a hit in our home, impressing both Jon and I as well as our guests. So far I’ve tried several vegetable recipes and meat dishes as well as what Ottolenghi calls codcakes in tomato sauce, which, to my surprise, turned boring cod fillets into some of the most scrumptious fish patties I’ve ever tasted. But as you probably know by now, I love to tweak recipes and add my personal touch, and so I’ve reworked Ottolenghi’s codcakes and added a couple more of my favorite ingredients, such as za’atar — a Middle Eastern herb generally made out of thyme, oregano and sesame seeds.
