These little crunchy millet baskets can actually be filled with anything but here I chose a simple zucchini cheese filling topped with a crispy parmesan wafer. These wafers by the way can be made in seconds with just one easy ingredient: grated Parmesan! The baskets themselves can be made ahead of time and ready to be filled when you need them. Continue reading
These apple dumplings are literally “easier than pie”. They are basically pie crust wrapped around an apple. No peeling or chopping apples here. They make perfect and tidy single portions. The incredible flaky crust is unlike the usual pie crust due to a couple of “secret” ingredients you’ll find in my recipe. Continue reading
This Salsola soda quiche contains an interesting grasslike vegetable more commonly known as “agretti” in Italy. It has a very pleasant tangy flavor and makes an unusual quiche. This vegetable has a very short season – you can usually find it only from April to May. So it’s a good idea to take advantage of this period to utilise its super detox properties. In fact it contains considerable amounts of vitamins A, C and especially the B group – not to mention also lots of minerals. Continue reading
This Artichoke Red Chicory Strudel is a savory version of the classic strudel. The dried cranberries and pine nuts give it just the right tanginess to balance out the vegetable flavors. Continue reading
This Kale Quiche is so easy to put together especially if you have the ready made flaky pastry. I used the whole wheat type that gives it a rustic twist. Brushing the bottom of the crust with olive oil before putting in the filling ensures its crispiness after baking. No more soggy bottom crust! Continue reading
This Rustic Fresh Cherry Pie is by far the best I have made. The cherries taste so fresh and juicy and are complemented by the rustic three flour crust which is crispy and anything but bland. There’s a lot less gluten in the combination of these three healthy flours . Continue reading