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If you’ve ever seen individual meringue cups/shells in a bakery and wondered what they are: They’re the base of Pavlovas*. Light and airy, they are filled with fruit to make an impressive gluten-free and fat-free dessert (photo #2). Pavlova is quick-assembly dessert that’s impressive and low-calorie. It consists of a meringue base topped with fresh…
Continue reading “TIP OF THE DAY: Pavlova Dessert For Passover & Easter”
[1] A special waffle iron makes sheets of waffle batter with egg/bubble indentations. The “eggs” can be pulled off as bites, or the entire waffle can be turned into a sundae or cone (photo courtesy Kirbie Cravings). [2] Several egg/bubble waffle irons are available. Go for an electric version with nonstick plates. This one is…
Continue reading “TIP OF THE DAY: Hong Kong Waffles, Bubble Waffles, Egg Waffles”
We recently wrote about spring crudités, but what else should be spring-ified? How about crostini, one of our favorite, easy-to-make nibbles. We serve them as snacks and with cocktails (including wine, beer and cider). You can also serve a couple of them as a first course, with a small lettuce salad. SPRING CROSTINI INGREDIENTS…
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[1] A Mediterranean salad with hummus added to vinaigrette (photo courtesy Bush’s Best). [2] Cannellini beans (photo courtesy Food To Live). Beans vary by size and flavor nuances. [3] Marrow beans (photo courtesy
Celebrate spring with a beautiful bowl of crudités, artistically arrayed. Stroll down the produce aisle of your best market and select the most appealing veggies, looking for different colors and textures. Arrange them on a beautiful plate or in a shallow bowl, with a bowl of green hummus in the center (photo #1). The hummus…
Continue reading “TIP OF THE DAY: Spring Crudités”
