This recipe details how to make homemade samosas, featuring a simple dough and a savory potato filling seasoned with ginger, garlic, cumin, and chili. It provides instructions for preparing the dough, mixing the flavorful stuffing, and assembling the triangular pastries. The samosas can then be either deep-fried for a traditional crisp or baked for a healthier alternative.
Prep time: 5 minutes Cook time: 20 minutes
A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.
Prep time: 5 minutes Cook time: 40 minutes
Delicious Greek Gyros topped with a fresh Tzatziki yogurt sauce.
Prep time: 12 minutes Cook time: 60 minutes
Lacking parsley and a barbeque, I came up with my own version of Jamie Oliver's "Grandad Ken's Crispy Grilled Trout with Parsley and Lemon" recipe. Make sure to serve it with lemon halves so that people can squeeze more lemon juice onto the trout while eating.
Prep time: 0 minutes
This is my version of a wonderful lemon curd. Eat it or spread it onto fresh baked bread, scones, or whatever you fancy. Don't skimp on the lemon juice or zest!
Prep time: 15 minutes
This is wonderful as a topping for desserts or to sweeten and flavor drinks.
Prep time: 6 minutes Cook time: 6 minutes
An alternative to cheese powders, nutritional yeast as the name states is not only yummy and has taste qualities similar to cheese but is also very healthy.
Prep time: 10 minutes Cook time: 1 minutes
This is a caffeine-free chai version, based on the Chai recipe Sarah posted last year - which in turn is a recipe she inherited from Pia, so we're going full circle here. We used to buy a rooibos chai mix at a local Indian supermarket, but this version is much better (if I say so myself), and will definitely become a staple on our tea shelf.
Prep time: 6 minutes Cook time: 5 minutes
Using healthier alternatives to white flour makes it hard to create the traditional soft chewy chocolate chip cookies, but with this recipe I was finally able to achieve it.
Prep time: 10 minutes Cook time: 12 minutes
I love orange chicken. In this particular recipe I added much more orange, ginger, and garlic than most recipes to make it mouth watering and delicious.
Cook time: 45 minutes
This was our Thanksgiving Day appetizer and stole the show. Sorry Mr. Turkey!
Prep time: 10 minutes
This is my take on the Corn Scones recipe from the Moosewood Restaurant Collective. I normally leave out their cornmeal, substituting it with our freshly ground spelt flour. The currants and lemon zest can be replaced with whatever you have on hand and feel like. In our kitchen we often use walnuts, dried cranberries or apricot paste (a thick sheet of fruit roll-up available at Arabian markets).
On weekends when we feel like something special for breakfast, this is our go-to recipe.
Prep time: 12 minutes Cook time: 20 minutes
I am sitting here with a cup of green tea called Tribute to the Immortals and enjoy a slice of this delicious cake. I received this recipe from a friend and adopted it. I should do my Italian homework but I think I rather have another piece of this wonderful cake. I am sure you will love it!
Cook time: 50 minutes
This is my favorite tomato salad, and trust me, that is no small feat: I LOVE tomatoes and eat them by the pound when they are in season (preferably fresh-picked from the garden). This is a true Italian recipe out of a cookbook Mom bought in Italy. With recipes that are this good, let's hope she continues practicing her Italian by translating recipes from it into English for all of us!
Prep time: 30 minutes Cook time: 3 minutes