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Pesto Alla Genovese

[30 Oct 2014 | By | No Comment ]
Pesto Alla Genovese

This will be the best pesto you have ever eaten! Step by step recipe with all there is to know about this traditional genoese sauce (with mortar or blender)

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Rava Dosa

[29 Oct 2014 | By | No Comment ]
Rava Dosa

Rava Dosa – South Indian traditional, plain flour, rice flour, semolina based crepes :
These crispy thin crepes when cooked well with addition of green chili, peppers is such a delight, can be gobbled up in seconds. The batter is prepared very thin and dropped onto the heated skillet from a slight height, these being the key aspects,enabling it to cook and crisp up really quickly. This has been a regular childhood breakfast/snack dish for us.

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Nutella Chocolate Chip Cookies

[29 Oct 2014 | By | No Comment ]
Nutella Chocolate Chip Cookies

Soft and chewy Nutella Chocolate Chip Cookies. Loaded with dark chocolate chips and creamy Nutella. These cookies will melt in your mouth!

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Roasted chestnut salad

[28 Oct 2014 | By | No Comment ]
Roasted chestnut salad

A delicious roasted chestnut with escarole and apples, packed with vitamins and minerals to boost the immune system with lots of flavour and texture!

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Lemon Ricotta Pancakes with Pomegranate Syrup

[27 Oct 2014 | By | No Comment ]
Lemon Ricotta Pancakes with Pomegranate Syrup

Lemon Ricotta Pancakes with Pomegranate Syrup will brighten any day! Moist and infused with a great citrus flavor, these pancakes make an amazing weekend treat.


For the syrup:
3/4 cup pomegranate juice
3/4 cup water
1/2 cup sugar
Zest from 1/2 lemon

For the pancakes:
1/2 cup ricotta cheese
1/2 cup milk
2 eggs, separated
3/4 cup all-purpose flour
1/8 cup sugar
1/2 tablespoon baking powder
1/8 teaspoon salt
Juice and zest from 1/2 lemon
1/4 teaspoon pure vanilla extract
Nonstick cooking spray
Optional: Pomegranate seeds for garnish


For the syrup:
In a small saucepan over high heat, mix together the sugar and water until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and cook for about five minutes, uncovered.
Reduce the heat to medium, add the pomegranate juice and lemon zest and cook for another five minutes, or until it’s reduced by half.
Remove from the heat and allow the mixture to cool to almost room temperature.
If you don’t think the syrup is thick enough, add more sugar (start with one tablespoon), and boil again for a few minutes.

For the pancakes:
In a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, add the egg yolks and beat them with a fork. Add the ricotta, milk, lemon juice and zest, and vanilla extract.
Gradually add the dry mixture to the wet mixture until smooth.
In a medium bowl, beat the egg whites with an electric mixer until they begin to stiffen.
Carefully fold the egg whites into the batter, a little at a time.
Set your griddle for medium-high heat. Lightly coat it with the nonstick cooking spray. When hot, add about 1/4 cup of the batter in the form of a 5-inch circle.
When bubbles form and pop and the bottom of the pancake turns golden, flip the pancake and cook for another minute or so.
Top with the pomegranate syrup and garnish with pomegranate seeds.

{originally published 2/1/13}


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Sweet Potato Mini Tarts

[27 Oct 2014 | By | One Comment ]

So the Fall Entertaining Season begins!  I adapted this from my full sized sweet potato casserole with cranberry-macadamia topping .  It’s a great party dessert / appetizer.   Here’s how you make the Tartlet Shells… they were very easy and inexpensive to make, but if you’re pressed for time, you can use any type of pre-made appetizer shells for this recipe.

The same ideas can of course be adapted for other types of mini-pies!

So, check out the step-by-step in the photo-recipe below! The actual recipe follows.

Photo-Recipe – Sweet Potato Mini-Tarts

1. Wash and slice sweet potatoes, 2. Boil or roast until soft, 3. When cool enough to handle, peel., 4. Puree with other ingredients, 5. Pureed Filling, 6. ‘Homemade’ Tart Shells to make: Make Tart Shells How-to, 7. Fill plastic bag or piping bag, 8. Cut hole for piping, 9. Pipe into Shells, 10. Filled Shells, 11. Make the topping, 12. Add nuts and fruit, 13. Completed Topping, 14. Top with about a teaspoon of the topping, 15. Baked and ready to eat!


Yield: Makes about 50 mini-tarts


2-3 Sweet Potatoes (enough to make 2+ cups cooked-Just cook extra if you’re not sure.)


(for each 2-3 cups sweet potato*)

1/4 cup milk

1/4 cup sugar

2 Tablespoons Butter (softened)

Dash vanilla


1/3 c brown sugar

2 Tbls butter (firm)

1/4 c flour

~1/2 c dried cranberries

~1/2 c macadamia nuts**


Mini Tart shells (~48)

Make your own ahead of time (easy & cheap!) or storebought (any type of pastry shell / phyllo shell that holds about 1 ounce – if yours hold more, take that into account in the amount of filling required.)

*Because sizes of sweet potatoes vary, you may end up with more filling than you need, or more than will fit in your food processor! Just go ahead and puree all of it, adjusting the amount of sugar, butter, and milk for larger quantities. This isn’t an exact science, and just like making mashed potatoes, you have some leeway. Simply taste your potatoes to ensure they taste good, and add milk gradually to ensure your filling is firm enough to pipe into the shells, and you’ll be fine.

…and if you end up with leftover potato puree, it makes an excellent sidedish for dinner!

**Pecans would be an excellent alternate choice!


First, the filling, which is basically mashed sweet potatoes. This can be done in a food processor or a stand mixer (use a stand mixer if you’re doing a larger quantity).

Slice your potatoes into even sized rounds, and boil for about 10 minutes or until you can stab them with a fork with little resistance.

Run them under cold water in a colander, let cool to touch. Remove the skins, they should peel off easily with your fingers.

In a food processor (or mixer) combine the sweet potatoes with the butter, sugar, milk, and vanilla. (1 batch in my food processor was about the right amount for the 50 tarts, but I made extra just in case, and we had the remaining for dinner!). Puree until smooth and thick (See photos).

The neatest method for transferring the filling to the shells is piping it. If you don’t have a piping bag you want to use, just fill a ziptop sandwich bag with your filling, then trim off a corner (trim small at first, you can always make it bigger!).

Line up your shells on a cookie sheet, and squeeze the filling into the waiting pastry shells.


Clean out your food processor if necessary, then add your brown sugar, firm butter, and flour. Pulse together until the flour is absorbed and the mixture is looking crumbly.

Add your macadamias and your cranberries, and pulse several more times to break up the macadamias a bit and incorporate them into the mixture.

I put about a half cup of each in at first, then decided I wanted more so I added maybe an additional 1/4 cup or so of each.

Sprinkle the topping on your waiting tartlets. Each tart gets about a teaspoon of topping — but don’t measure.

Tarts can be prepared and refrigerated ahead of time (even frozen), so the night of the party, just pop the tray in the oven at about 375 degrees until the toppings brown and caramelize… about 10 minutes should do it. Keep an eye on it, you don’t want the nuts to burn or the shells to get over done. Mine got left in a little long due to a timer setting error, but they still came out ok.

Can be served warm or room temp.

(Previously published on Dabbled.org. originally published on foodwhirl on 11/10/10)

Perfectly roasted chestnuts

[27 Oct 2014 | By | No Comment ]
Perfectly roasted chestnuts

How to make amazing roasted chestnuts in your own home, just like the ones you buy! Step by step (also in italian)

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Egg plant Bun Sandwich

[26 Oct 2014 | By | No Comment ]
Egg plant Bun Sandwich

A quick nutritious and yummy sandwich for lunch, something to grab and go.

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Peanut Butter Oatmeal Smoothie

[25 Oct 2014 | By | No Comment ]
Peanut Butter Oatmeal Smoothie

Thick and creamy Peanut Butter Oatmeal Smoothie loaded with creamy peanut butter, old fashioned oats, bananas and vanilla soy milk.

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Eggless Chocolate cupcakes

[24 Oct 2014 | By | No Comment ]
Eggless Chocolate cupcakes

Dark chocolate cupcakes- favorite in my family. Nobody needs a reason to indulge in these little pieces of joy. Melting-in-mouth chocolate ganache frosted over moist chocolate cupcakes makes for a perfect treat.This egg-less recipe has been passed by me to almost everyone I know and they all seem to love it. A must try!

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