Sweet potatoes/8 recipes

Brownie and cheesecake can be enjoyed at the same time. Cocoa powder, cream cheese, nuts and condensed milk make these absolutely decadent brownie cheesecake bars.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Rich and fudgy

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..

Crockpot Taco Steak and Rice recipe

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.

Marrow and Cumin Soup recipe

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

Chicken and Sausage Chili recipe

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.