Monday, July 30, 2012

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Wednesday, July 25, 2012


 Summer time is the chance to eat lightly, drink more and make the day  fun and laughter.
If you have a beach, enjoy it. Take time to walk in the garden and find corners of shade to sit read, to think and relax.
I n a neighborhood of good walking areas and tree lined streets, meander and enjoy the cultivated beauty and nature at its greenest and beauty.

Make the day last. Let sunset and early evening be relaxed and find time to meditate and think about the joy of sunlight, blue skies
 and rolling waves at the sea.

Quick ideas for an evening snack................sliced or cubed watermelon, grated Bulgaria n cheese on top and lots of mint leaves that are finely chopped. Serve with a glass of wine

Fruit salad in a large bowl . Cut all kinds of fruit, chopped STEAMED apples, two teaspoons of pine nuts, two teaspoons of chopped dried fruit and half a cup of orange juice. The apples can be used fresh, not steamed, if they are chopped up at the last minute, to avoid discoloring. I add a few mint leaves and sometimes apple juice instead of orange juice. Serve with ice cream or yogurt, buttermilk or  custard. Serve fruit salad cold and in a comfortable dish or ice cream bowl. You can add a few grenadilla pips or pomegranate pips for  a different look.   Enjoy

Baked cold apples that are cored and filled with fruit and nuts. Serve with custard or ice cream, with wholewheat toast and butter..................................

Platter of cubed cheeses, cut up fruits and vegetables with  good whole wheat breads or grain breads. You can have these with a glass of wine or chilled cava.   Make the meals attractive and keep chilled .

Make  a few blintzes with a  filling of cheese and freshly cut up fruit with a bit  freshly blended fruits like strawberries, or berries. Serve with a jug of yogurt or ice cream.

Make a herbed  omlette and roll with spouts or asparagus and serve with whole wheat bread. The omlette can have diced avocado, sliced tomatoes, pickled cucumbers in it or a few herbs and cream cheese

People like  lightly sauteed and herbed mushrooms with eggs as well. You can do  a tomato  sauce and create a Shakshuka or do eggs with fresh spinach and grated cheese, chopped onion salt and pepper. Add a few chopped  parsley leaves and it looks lovely

Always set the table with a few blooms, serviettes and extra jugs of water, ice and fruit drinks.

Enjoy is the best season and you can make it splendid
 Love and ligh...............Rona


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Friday, July 20, 2012

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Tofu is a staple food and has been eaten in China and Japan for years. It is a good source of protein, easy to digest and simple to prepare. Tofu is a substitute for eggs, cheeses, cottage cheese and creamy dips. If you are allergic to LACTOSE in milk, try Tofu.
Tofu needs a little preparation. Rinse, dry and cut into squares. Place the squares in a glass dish for baking in the oven.

Marinades. These are a few I use.
1. Equal amounts of soya sauce and olive oil, 1crushed clove of garlic. And one teaspoon of fresh ginger. Let the tofu marinade in this for an hour. You can then bake it in an oiled dish in the oven for thirty minutes.

2. Two tablespoons tomato paste, one teaspoon dry mustard, half a teaspoon cayenne pepper, crushed garlic, one cut up onion and two tablespoons of olive oil. Let this stand for one to two hours and add herbs, salt and pepper. If you are in a hurry, fry in a pan. If you have time, bake in a covered dish for twenty minutes in a medium oven. Uncover for last five minutes.

3. Zatar spice, one Tablespoon, three crushed garlic cloves, two tablespoons olive oil, two teaspoons pine kernels and some dried parsley and oregano. This is great when baked and served over a baked potato

TOFUNAISE. I am not a lover of uncooked eggs and create mayonnaise with alternative ways. Use a quarter kilo of tofu and half glass of olive oil. Add half a teaspoon sea salt and two tablespoons of lemon juice. I add a teaspoon of Dijon mustard or a prepared one you like. Blend the lemon, spices and then the tofu. Shake well before using. Ideal on salads, cabbage salad, with some pumpkin seeds on it

SPINACH SOUFFLE. This is fun for the main course and can be served with steamed carrots, yams and on a bed of rice or quinoa.
I cup Tofu. 2 eggs, separated. Half a cup of yogurt, quarter teaspoon nutmeg, sea salt and some pepper, half a cup grated mozzarella cheese, and two cups of chopped fresh spinach.
Combine tofu and egg yolks in a bowl. Beat well. Add yogurt and seasoning, spinach and half of the cheese Mix all. Beat egg whites stiff and fold them into the tofu mixture. Pour into an oiled dish and sprinkle the rest of the cheese on top. Bake for an hour in a medium oven until brown. Serve with mashed potatoes that were baked and spiced.

Thursday, July 12, 2012

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