pistachios. nectarines. sweet vanilla cream. flaky crumb.

goat cheese. raspberries. thyme. strawberries.

i could end every meal, with this dessert. 
light.creamy.tangy.fruity.crumbly




Ingredients:

Butter cookies broken up into pieces

Fresh strawberries cut into cubes

Fresh raspberries

1 tbsp. sugar

Thyme leaves

100g Crème Patissiere

100g a light tasting goat cheese

1.Raspberry sauce- put a handful of raspberries in a small pot on a low heat with the sugar, crush the raspberries with a fork, and close the heat when the sugar dissolve completely.

2. Goat cheese cream- using a hand blender, mix the goat cheese and the Crème Patissiere until you get a smooth mixture. (if you are using a more pungent goat cheese, don’t add the full amount…taste it as you go, and see what works best for you)

33. Assembly- on a serving plate, place the cookie crumble, a spoonful of the cream, top it with the sauce and strawberries and sprinkle the thyme. 

your ultimate cheese cake...

i. hate. summer.

I hate the stickiness. I hate the humidity. I hate turning bright red as punishment and I hate the masses of people that use the beach as if it was a giant ashtray.

 There are some things that make it all worthwhile; this recipe is one of them.

Inspired by a recipe from the book ‘pops!’ I made a recipe that when I tasted it, I knew this recipe is not only a keeper but its going to make the summer a whole lot nicer and cooler!

An ultimate combination of a great all time favorite dessert; a berry cheesecake and the greatest of summer treats; ice cream. So when there comes a time to combine the two, you know you are in for a treat. If you want to surprise people this summer with an after dinner sweet bite, then I urge you, to make these.

Oh yea. I hate mosquitoes the most.

Berry cheesecake ice pop

Ingredients for 20 -25 units for a silicon mold size 3.5X3.5X3.5

Ingredients for the berry layer:

½ cup raspberries

½ cup blueberries

½ cup strawberries cut into cubes

1/2 cup pitted cherries cut into half

1-cup water

½ cup light brown sugar

1 tbsp. cornstarch

4 tbsp. lemon juice

in a pot; mix the water, sugar, cornstarch and lemon juice with a whisk on medium heat, until the liquid becomes syrupy. Mix with the rest of the berries, and pour into the molds. Freeze for 3 hours.

Ingredients for “cheesecake” layer:

¾ cup strawberries cut into cubes

100g soft whip cream

120g-crèmePatissiere (any recipe you have will be good)

240g ‘gvina levana’ 5% (you should find this cheese in an Israeli store near you… if don’t happen to have one, am working on a recipe which will substitute it for something else- so stay tuned!)

100g sour cream

1 tbsp. honey

in a bowl, mix all ingredients, together and gently fold in the strawberries. Fill up the mold, but make sure you leave room for the cookie layer. And insert the popsicle stick. 

Freeze for another 2-3 hours.

ingredients for cookie crumb layer:

1 cup crushed butter cookies

40 g melted butter

mix the crushed cookies with the melted butter, sprinkle on top of the cheesecake layer. Make sure you press the crumbs firmly. Freeze for 1 hour.

* take the pops out 5 minutes before you intend to serve

green olives. Cannellini beans. chili. halloumi

Great sandwiches have become a rare commodity.
I wish to change that. 
One sandwich at a time.

There is nothing greater then the feeling of when you come up with the perfect sandwich! This is a perfect sandwich. A combination of a silky white bean paste, a pungent green olive tapenade, fresh herb encrusted grilled slice of halloumi, juices of a ripe tomato, a freshly baked ‘pain de mie’ to soak it all in, and a basil leaf to finish it all…  enjoy!

White bean paste

200g cooked Cannellini beans

20g soft and light in flavor goat cheese

30g Crème fraîche

20g half and half cream

¼ teaspoon crushed white pepper

1 small clove of garlic

salt

Mix until smooth using a hand blender.

To assure an even smoother textures use a fine sieve afterwards.

Halloumi cheese marinade

3 crushed garlic cloves

1 tbsp. course sweet paprika

1 sprig of rosemary

1 sprig of thyme

1 tbsp. whole black pepper

1 tsp. red dried/fresh chili

Mix all ingredients together, add thick slices of cheese and cover with extra virgin olive oil. Marinate for few hours.

When ready to sear the cheese. Warm a frying pan to high heat, place the slice of cheese on the surface of the pan until it gets a nice golden color, and then flip it over.

Must be eaten piping hot!

egg yolk. chives. sun-dried tomatos. chickpea

orange. yellow. poppy-seed. green

white. milk. sunshine. passionfruit