Today, I am sharing a recipe for Lemon Ricotta Ravioli using three types of Imperia Ravioli Makers. I rolled homemade pasta into sheets and filled them with with a ricotta mixture seasoned with Pecorino Romano cheese, lemon zest, egg, salt, pepper, and nutmeg. The delicate flavors are perfect paired with brown butter and fresh herbs or…
Palestine on a Plate Cookbook Review and Halloumi Meshwi (Pan-Grilled Halloumi with Lemon)
Palestine on a Plate: Memories from My Mother’s Kitchen, written by Joudie Kalla, features the diverse, flavorful cuisine of Palestine with over one hundred recipes and stunning photography. There are plenty of traditional dishes that have been passed down through the generations and into kitchens around the world such as Mussakhan (Chicken with Sumac, Olive Oil…
#FoodieExtravaganza Lemonade: Shikanji (Indian Spiced Lemonade)
I am sharing a refreshing Shikanji for this month’s #FoodieExtravaganza Lemonade theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month (this time it is Lauren of Sew You Think You Can Cook!) looks at The Nibble and pick…
Rieslingsabayon (German Riesling Zabaglione) and Culinaria Germany Review
Today I am sharing a cookbook featuring one of my favorite cuisines, Culinaria Germany: A Celebration of Food and Tradition, along with a recipe for Rieslingsabayon (German Riesling Zabaglione). Since I actually already own the German version of this book, I will be giving the English 2015 edition I used for the review to one reader! Culinaria Germany,…
#BrunchWeek: Lemon Blueberry Parfait
It is the fifth day of #BrunchWeek and I made Lemon Blueberry Parfaits. Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers…
Lemon Posset
Lemon Posset is a British dessert similar in consistency to a custard/panna cotta or pudding, but much easier with only 3 ingredients (cream, sugar, lemon) and less than 10 minutes of cooking time. It actually originated over 500 years ago during the Middle Ages as a layered milk-based drink formed with eggs and spiced wine, but has…
Culinaria China Cookbook Review and Coconut Pudding
Culinaria China: A Celebration of Food and Tradition, written by Katrin Schlotter and Elke Spielmanns-Rome, features the vast regional cuisine of China with a collection of some of the most unique and delicious recipes the country has to offer in 379 pages. Well-known favorites such as Hot and Sour Soup, Red-Cooked Pork Belly, Lionhead Meatballs, Beggar’s Chicken,…
#EVOOChallenge: Shrimp with Ladolemono (Greek Lemon Olive Oil Sauce)
It is Day 4 of the #EVOOChallenge and I paired Broiled Shrimp with Ladolemono (λαδολέμονο), a Greek Lemon Olive Oil Sauce. In its purest form, Ladolemono is simply a combination of extra virgin olive oil and lemon juice. I seasoned it with a bit of oregano, salt, and pepper. The sauce is also a delicious…
#EVOOChallenge: Twabaa (Algerian Lemon and Olive Oil Cookies)
Twabaa (Ta’aba) are Algerian cookies flavored with lemon and occasionally orange or anise seeds. These lightly crisp and crumbly cookies get their fat completely from olive oil, no butter needed. Make sure to use a good quality to help the flavors shine. I formed the cookies into rings, but have also seen them shaped into cylinders. They…
Meyer Lemon Graham Parfaits
I always get excited when Meyer lemons and blood oranges start showing up in the grocery store again. It makes the end of berries and tomatoes a bit more bearable. When I spot them at the store, they generally become an impulse buy. Without fail, they are gone by the next week if I wait…
