Cheese and Herbs Buns

By Cook | Sep 21, 2008

cheese buns Here’s the perfect bake for a light breakfast / branch. This great cheese bun is very quick to make, and very tasty to eat. If you want to, you could prepare the dough a day in advance and keep it in the fridge, wrapped in a ceram wrap.

(makes about 30 small buns)

  • 3 1/2 cups self raising flour
  • 7 ounces soft butter (200 gr)
  • 2 cups yogurt
  • 5 ounces grated Feta cheese (150 gr)
  • 7 ounces grated Kashkaval cheese (200 gr)
  • 1 cup finely chopped herbs: dill, parsley, chives, thyme, basil, spring onion
  • 1 scrambled egg and some sesame
  • 1 baking dish, topped with nonstick baking mats


  1. Heat oven up to 350 F (180 C)
  2. Mix all ingredients in a bowl together and knead until the dough is unified (add flour if needed).
  3. Create small buns from dough and place on baking dish. Brush some egg on buns and sprinkle some sesame on top.
  4. Bake for 30 minutes until buns are golden brown.
  5. Serve warm.




Zucchini Salad with Garlic and Mint

By Cook | Sep 18, 2008

zucchini salad Here’s a super fast to make appetizer Zucchini salad. It looks very elegant and sophisticated and could start off any meal with a bang.


  • Oil - for deep frying
  • 2 pound zucchini, cut into quarters, with the pill on.

For the dressing:

  • 1/2 cup olive oil
  • 10 crushed garlic cloves
  • 1 cup chopped mint leafs
  • Salt and pepper, freshly ground
  • 1 teaspoon sugar
  • Fresh lemon juice


  1. Heat up oil for deep frying.
  2. Fry zucchinis until they’re golden brown. Place on a plate with paper towels for a couple of minutes.
  3. Put zucchinis in a serving bowl and mix with all dressing ingredients. Taste it and improve seasoning according to your liking.
  4. Serve at room temperature.



Green Salad with Warm Goat Cheese

By Cook | Sep 18, 2008

goat cheese salad 3 Hello all, This recipe is for a great salad which is a French classics. Also easy and quick to make.

(makes 6-8 portions)
           For the salad:

  • medium size bowl full of fresh lettuce leafs.
  • A bundle of roquette leafs

          For the dressing:

  • 1 teaspoon lemon juice
  • 1/3 cup balsamic vinegar
  • 1 teaspoon mustard
  • 2 ground garlic cloves
  • Course salt and pepper, freshly ground
  • 1 teaspoon sugar
  • 3/4 cup olive oil (or less, according to your liking)

           For the cheese:

  • 2 rolls goat cheese
  • 1/2 cup flour
  • Salt and pepper, freshly ground
  • 1 teaspoon ground thyme
  • 1 teaspoon sweet red Paprika
  • Oil - enough for half deep frying
  • 2 scrambled eggs


  1. Tear lettuce leaves and place in a large bowl. Add roquette in.
  2. Slice cheese rolls into 1/4 inch thick slices (1/2 cm).
  3. In a deep bowl mix flour, salt, pepper, paprika and Thyme together.
  4. Heat up frying oil.
  5. Dip cheese slices into flour mix, then in the scrambled eggs, then in the flour mix again. Fry rolls on both sides until golden brown.
  6. Place all dressing ingredients in a jar, seal well and shake until dressing is smooth and consistent. Pour dressing over salad leafs and mix.
  7. Place warm cheese slices on top of salad.
  8. Serve with fresh bread or warm Fucaccia bread.

MMM, I can actually smell it… :-)


Tuiles Cookies

By Cook | Jun 11, 2008

tuiles recipe

Tuiles is a classic, thin, crispy French cookie, which has a shape similar to a roofing tile (hens “Tuiles” in French). The Tuiles is considered to be a prestigious and expensive cookie and it can be found at any french patisserie.
It is served in tea parties all over the world, with ice cream or sorbet, and as a great tasting garnish for desserts at gourmet restaurants.

(makes about 36)

  • 1/2 cup sugar powder
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup (120 gr) soft butter
  • 2.5 table spoons honey
  • 1.5 teaspoons vanilla extract
  • 2 egg yolks


  1. Heat oven up to 300 F (150 C)
  2. In a medium size bowl - mix sugar powder, flour and salt.
  3. In a mixer bowl - Whip butter and honey together until a creamy mixture is formed. Add the vanilla extract.
  4. Add the flour mixture twice, alternately with the egg yolks and whip again until the mixture in constant.
  5. Using a higher mixer speed continue whipping for 1 minute, until mixture is light and completely smooth.
  6. Place a non stick baking paper on a baking dish (you might need more than 1).
    Pour 1 teaspoon of the mixture at a time, over baking paper, 3 inches apart.
  7. Using a spatula or the back of a spoon, flatten each cookie to a 3.5 inch diameter circle. Try and make them as thin and constant in thickness as possible.
  8. Put in oven 1 baking dish at a time. Bake for 8 minutes or until cookies are light golden brown.
  9. Using a spatula, quickly remove 1 cookie at a time from baking paper (while still hot).

If you want to get that classic rounded tile shape:
Place cookie on top of a rolling pin and tighten it on.
The cookies will cool very fast, take it off the rolling pin and place in a plate.
Do so with all the other cookies. You should work fast, Tuiles handled and rounded after cooling will crack or break. You could put it back in the oven for 15-30 seconds to soften it and handle it again.

Have fun,


Cherry Clafoutis (What the hell is Clafoutis?!)

By Cook | Jun 1, 2008

cherry bakeThis recipe is very easy to follow, and basically is a warm cherry bake. Like with the case of other culinary kitchen related terms, you might find your self asking, what in god’s name is “Clafoutis”?? Well, there is more than one answer to that. The first is that that’s the name of the oval dish used in making this delicious bake. The second one is that it has originated in the french verb which means “to fill, to fit”. Now when we’re that much smarter, lets get started:



For the bottom part:

  • 4 tablespoons almond concentrate
  • 1 pound (1/2 kilo) pitted ripe cherries
  • 2 pears- peeled, cut into small cubes
  • 3 tablespoon Brandy OR Cherry Brandy
  • 1 cup sugar

For the topping

  • 2/3 cup flour
  • 1/4 cup ground almonds
  • 1 cup sugar
  • a pinch of salt
  • 6 egg yolks
  • 3/4 cup whipping cream


  1. In a cooking pot- put cherries, pears, almond concentrate, the alcohol you chose and sugar and cook for 10 minutes.
  2. Lay out and flatten warm mixture in an oval baking dish (The good old  Clafoutis!). Let cool for a short while.
  3. Heat oven up to 350 F (180 C)
  4. Using a mixer or a food processor - mix flour, almonds, sugar, salt, egg yolks and whipping cream together.
  5. Gently pour mixture over cherry mix.
  6. Bake for 30 minutes and let cool before serving.

Tastes amazing, go try it!


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