Polenta Citrus Sable Cookies

I am a very big fan of FoodWanderings and I tried several tasty recipes posted there. The last try is not only very easy, but addictively tasty. It was a bit beyond my imagination to prepare cookies with cornmeal, but there are a lot of food combinations that are not obvious for my cooking code. I did not change anything from the original recipe, except adding the zest from 2 oranges instead of 1.  

2 sticks (8oz) unsalted butter, room temperature

Zest from one organic orange

1/2 cup sugar

1/4 cup confectioners' sugar, sifted

1/4 teaspoon salt (optional)

2 large egg yolks, room temperature

1 3/4 all purpose flour

1/4 cup polenta

There were produced around 30 nice cookies - the quantities are for 50 - that I tasted with one of the 3-4 big cups of coffees the day. 

The recipe can be prepared very fast, but you need more patience for the dough. You better prepare the dough late in the evening and keep in the the fridge overnight in order to have the cookies ready for a delicious breakfast. 

Bon Appetit! And thousand of thanks to Food Wanderings for the amazing recipes!

Simple veggie recipes for the Nine Days

After the fast of Tisha B'Av, Sunday will end up the Nine Days at the end of which the consumption of meat is restricted. Thus, the need to find out healthy and tasty recipes that will make people enjoy Shabbat.

Even I am not a Vegetarian, especially during the summer I enjoy eating without meat because I do not need to work too much the recipes. Peeling some onions and carrots, plus some pepper and champignons, the olive oil and I have good food for a hungry gang. 

My bio chickpea flour, the beginning of a new relationship

As I wanted to try something more sophisticated, I tried my hand with a personal version of this wonderful recipe I've found a couple of weeks ago on Food Wanderings, an impressive professional blog. I replaced the eggplants from the original recipe with zucchini. It was my first encouter with the chckpea flour - yes, I know, I am a beginner in so many respects - and most probably I will continue to use it for more variations of the recipe. I only tried with one single slice of eggplant and maybe I should repeat the recipe once again, with eggplant, but probably later in autumn.

The final result, for zucchini: my works are not always worth an exhibition, but eatable though