Zucchini, Potato and Marjoram Fritters with Sour Cream Dip

That's it ! I now officially have an M.Sc. in Physics! Awesome! This means I'll finally have more time to write posts ;)

But enough about me. The holiday of everything-that-is-fried is upon us and I am already fed up with Sufganiyot ( berliners / bomboloni / jelly filled doughnuts, match the name to wherever you are from ). I don't want to see another one of those for at least a year!

So instead of a laborious Sufganiyot recipe, I present to you my favorite fritters recipe! Or latkes, if you like to call them that... I don't, it sounds like something that is made out of plastic.

Date Truffles

I dedicate this post to Alessandra Mastrobuono-Battisti. I told you I would give you this recipe months ago and forgot about it. Apparently, so did you ;)

The Sweetest Pecan and Honey Tart around

I have been gone for a while, but do not think I have forsaken you! I merely had to present my Master's seminar. My heart threatened to explode under the weighing pressure, but I prevailed and now have one less thing to do before I finish this degree. Yay!
Also, there is that other thing which made me quite sad. That messy situation involving those unhappy folks in the Middle East who think the solution to their problems must lie in the transportation of numerous flying metal tubes, which is weird because, after all, it is not the metal tubes that are unhappy. Here is a suggestion for a better solution.

But let's talk about good things. Exciting things! This is meant to be a happy food blog, PEOPLE!

Summer Fruit Chiffon Cake

Waking up Saturday morning to find your freezer door wide open is a wonderful thing...

Oh, all those berries we picked for hours, now completely thawed. Some did not survive the drastic temperature change and became a yellow mash which found itself in the garbage (they were the prettiest yellow raspberries you can think of).
This, and the fact that I had a batch of sad and wrinkly cherries in the fridge inspired me to make this cake. The anything-that's-not-rotten-but-too-soft-to-be-fun-to-eat CAKE.

They don't look wrinkly from here =)

Tomato, Chickpea and Mint Salad

Shavuot is only a day away and all I can see is cheesecakes!!

Cheesecakes EVERYWHERE !

The web is flooded with them, and I am seriously confused as to which of these cakes I should make for tomorrow... This one? or maybe this one!! mmm... that one?.. Or one of my old recipes... or maybe, instead of a cake, I'll just make a flan ;)

So instead of a cheesecake recipe, here's a non-confusing wonderful salad that also goes with every meal throughout the year. It should be a light addition to your dairy packed holiday table tomorrow. Have a Happy Holiday!

Broccoli and Spinach Pie

Bethlehem of Galilee is one of those magical places that take you back in time the minute you step inside their gates. It was originally established by a group of Templers at the dawn of the 20th century. Walking along its main street reveals interesting architecture and peaceful patches of green flora.

Super Fudgy Flourless Chocolate-Jam-Meringue Cake

 

Spring is here! Not that we had much of a winter, but my cherry tomato plant has just started to blossom, so spring is officially here. 

The beginning of spring is a sign that Passover is soon to come. Which in turn means all those Matzas I am definitely NOT going to eat, so I have to stock up on bread (my freezer is full). And flour! Yes, flour, what if I suddenly have an urge to bake 10 loafs of bread?! and some buns maybe? or croissants?? so I bought 4kg of flour just in case the 3kg I already have at home won't due.

Judging from last Passover, by the end of this holiday I'm still going to have 7kg of flour in my kitchen. But hey, what if, right?