Pears in Red Wine and Spices

By Cook | May 30, 2008

pears red wineA classic wonderful dessert, which could be made in advance. You should buy a great Vanilla ice cream and serve it aside the pears - they go sooo good together. Plus- with the contrast between it’s dark red and clean white colors, this dessert would make any dessert table more interesting to look at…

(makes 4 portions)

  • 8 small pears
  • 1 red wine bottle
  • 1 cup sugar
  • 2 cinnamon sticks
  • 3 aniseed “stars”

- Peel peers but leave top branch whole. Place pears in a medium size cooking pot and pour wine in.
Add   spices and sugar. Pour water until pears are covered.
- Heat up using a high flame until water is boiling. Lower flame to medium flame and cook for about 35 minutes or until pears are soft (but not falling apart).
- Could be made up to 2 days prior to serving. Could be served either hot or cold.

Have a good one!


Quick Chocolate Petit Fours

By Cook | May 22, 2008

chocolate petit four Those small, high-end chocolate candies are surprisingly easy to make. Don’t forget to buy small paper cupcake cups to house those yummy dessert treats.


  • (makes about 20-25 pieces)
  • 1/2 pound (200 gr) dark chocolate
  • 1/4 cup raisons
  • 1/4 cup roasted almonds
  • 1/4 cup peeled roasted pistachios


  1. Prepare a “double pot”: 2 cups of boiling water in a pot - on top of it place a heat prove bowl or a second pot, without it actually touching the boiling water.
  2. Break chocolate to small pieces, put inside upper pot and wait till chocolate is melted (using medium size flame). Mix until all chocolate chunks are gone. Take off flame.
  3. Add raisons and pistachios (leave some aside for garnishing). Mix together.
  4. Fill each paper cup with chocolate mix and garnish with pistachios on top.
  5. Place in fridge for at least 30 minutes before serving.



Quinoa and Cranberry Salad

By Cook | May 22, 2008

Food, like many other things, is developing by trends sometimes. Without a doubt, both Quinoa and Cranberry are somewhat of hit items, because of their nutritional trades and their good taste. This trendy and colorful salad is good for any occasion, as a side dish or even a light main dish.

cranberries quinoa saladIngredients
(makes about 4 portions)

  • 2 cups un boiled Quinoa
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup dried unsweetened cranberries
  • 1/2 cup chopped walnuts
  • 1 chopped celery branch
  • 1 tablespoon finely chopped purple onion
  • 1 tablespoon coriander, 1 table spoon mint, 1 tablespoon parsley - by taste
  • Salt and pepper - by taste


  1. Wash quinoa in a fine net strainer. Shortly fry in a cooking pot with 1 teaspoon oil. Add 3 glasses of water and pinch of salt and wait until water is boiling.
  2. Cover cooking pot and let quinoa cook for 15 minutes, until all water is absorbed and quinoa grains are slightly transparent.
  3. In a bowl, mix all ingredients together, add salt and pepper and let cool in fridge before serving.

Easy and quick, right?


Peanut Butter Flavored Chicken Skewers

By Cook | May 22, 2008

chicken skewersAs soon as you try it, you’ll be surprises how both children and adults absolutely love it! Well, thinking about it, it only makes sense: kids love peanut butter, plus it softens the chicken meat, and that combination makes this one a hit with both young ones and their parents.



(makes 4 dishes)

  • 1.5 pounds (700gr) chicken breast
  • 5 tablespoons peanut butter
  • 1/4 cup soy sauce


Slice chicken breast to cubes of about 1/2 inchX1/2 inch.

  1. In a bowl, put the peanut butter, the soy and 1 cup of hot water. Mix until a smooth texture is formed. Add the chicken cubes and wait for at least 10 minutes.
  2. Place 4-5 chicken cubes on each skewer in 1/2 inch spaces in between.
  3. In a skillet, heat up 2 tablespoons of oil and and fry skewers for 4 minutes at each side, or until chicken becomes golden brown. (You can also grill the skewers instead)



Rosemary and Salmon Skewers

By Cook | May 11, 2008

Salmon Rosemary Skewers Of all spices, Rosemary is a small hard branch that can be easily made into a skewer. By doing so, the Salmon will get both the rosemary flavor, and it’s beauty as a sophisticated skewer. Surprise your guests at a dinner party with this elegant and great tasting dish.

(Serves 4)

  • 1 pound (500gr) Salmon filet
  • 16 brunches fresh Rosemary
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper


Heat oven up to 350F (180C)

  1. Slice Salmon to 16 cubes of about 1inchX1inch (you can leave the skin on).
  2. Take leafs off bottom part of Rosemary brunches and skewer 1 cube on each branch.
  3. Spice the fish with salt and pepper. In a skillet, heat the oil up on a high flame.
  4. Fry cubes for 1 minute at each side.
  5. Place inside a baking dish and bake for 5 minutes. Serve while hot.

(You could fry the salmon a day in advance and heat it up in the oven for 7 minutes right before serving. You could also grill the skewers instead of frying and baking: do it on a well oiled grilling net.  Grill the fish for 2 minutes at each side)

Now how easy was that?! Bon appetit,


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