Cold Lemon Soufflés


No need to worry about uneven rising, straight buttering, over-cooking or any of the hassle that usually goes with soufflés – this recipe calls for minimal amount of ingredients (which you probably already have in your fridge), it is cheap and there is absolutely no baking required. In other words, this is the ideal recipe for those of you who, like me, have a rubbish oven and no proper grocery store near your house. Oh, and most important of all – no flour necessary! Totally gluten-free.

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Vitello Tonnato

DSC_0683Here is a very easy, very quick version of vitello tonnato, the wonderful Italian starter of veal lathered with unctuous tuna sauce. This short-cut version doesn’t require any extensive cooking or large cuts of meat, just use small veal escalopes instead of leg or loin roast and you’re good to go!

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Buckwheat “Risotto” with Tomato, Baharat and Marinated Feta


If you see a recipe with barley, do not fret, I have found the perfect substitute: buckwheat. This is a gluten-free and slightly spicier variation of Yotam Ottolenghi’s Barley Risotto from his lovely cook-book Jerusalem. Indulge in this hearty, spicy, slightly sweet, umami dish that is great as a side or even on its own with buttered toast and voilà.

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