Archive - Appetizers
Ever since I started this blog a few months ago, I’ve been baking snacks and treats more than ever. Rather than something sweet, this time I wanted to try baking savory crackers. Since warmer weather has come to NYC (close to 70F in March, not bad huh?), I made crackers with rosemary, an herb that reminds me of Summer. Olive oil is added instead of milk and eggs to create a nice Mediterranean flavor, also making it vegan friendly.
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If I had to name the perfect breakfast dish, I’d probably say frittatas. If you’ve never had a frittata before, it’s a simple Italian egg dish much like an omelet. I love making it because it’s so simple and you can use whatever ingredients you want. For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. And continuing my recent mascarpone binge (pasta & tiramisu), I’ve also added a few dollops of mascarpone cheese and prosciutto to keep with the Italian theme. The result is a fluffy, delicious and satisfying meal.
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Today I was trying to do some Spring cleaning by going through my pantry and I came across a few un-opened bags of different nuts. My first thought was to make some garam masala spiced nuts, but wanted to try a different mix. A few weeks ago we went to a pizza party here in Brooklyn and the host made spiced nuts with pimenton (smoked Spanish paprika) and they were so tasty and highly addictive! I forgot to ask for the recipe so here is my version.
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I’ve never cooked much with puff pastry until recently. My vegetable pot pies really won me over. Since they were such a success, I’ve been experimenting with store-bought puff pastry more and decided to make a quick sweet and savory snack.
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Spaetzle (spelled Spätzle in German) is a traditional side dish eaten throughout Germany. I didn’t know what it was until my first trip there and instantly loved it. Peasant food that dates back hundreds of years, spaetzle is an egg noodle, similar to dumplings, made of basic ingredients: flour, salt and eggs. There are many different ways to enjoy spaetzle. You can eat it freshly cooked with a thick saucy stew or lentils. I also like to saute my spaetzle with sliced onions and fresh herbs (see the main image).
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Ever since we moved back to the East Coast, I’ve been appreciating the seasons more and with Spring just around the corner, I get excited to try out different salads. I love the addition of fresh fruit to salads and this particular mix of ingredients is a must try. I combined sweet oranges and blueberries with sliced red onions and olives on a bed of kale leaves. The flavors were truly outstanding.
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Several of my followers have asked about my crunchy baked zucchini recipe. So I finally finished the post and it came out nicely. I baked my zucchini in a mix of egg whites and homemade breadcrumbs. They turned out super crunchy and delicious, I almost ate the whole thing!
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
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