Kids’ Cooking Class on Rosh Hashanah

Drop off your Junior Chef at my house and let’s travel together the culinary world!
I am honored to offer another another popular kids’ cooking class when school is closed for Rosh Hashanah,
Friday, September 26th.

The morning class will run from 9am-noon.
Homemade Ravioli with Tomato Sauce
Banana Pancakes
Fee: $55

The afternoon class will rum from 3pm-6pm.
Puff pastries with a crunchy salad
Cheese cake in a cup
Fee: $55

General information:
Each class has a limit to 6 kids, ages 4 years old+.
Parents are more than welcome to be served by their kid and grab a bite on picking up. I am sure you will be proud of what they accomplished. Feel free to call or text me if you have any further questions at (201) 312-4882 or email me at

Cookingcamp August 2012 028

Spicy Watermelon Salad

DSC_0011 (3)Embrace the summer with a light starter


1 small watermelon

1 Galia melon

mint leaves

1 tbsp red onion, chopped finely

1 chili pepper, pounded

2 tbsp lime juice

1 tbsp freshly grated ginger

2 tbsp honey

1 tbsp sesame oil

5 tbsp olive oil


1 handful unsalted cashew, dry roasted

plain joghurt



Cut the melons in half,  scoop out the flesh. Cool in the fridge with the onion and the mint leaves. Mix ginger with chili, lime juice, honey and both oils.

Just before serving, mix melons, onions, mint leaves, dressing and cashews. Top with joghurt.

Tip: freeze the ginger including the peel. grate it frozen. Thus the fibers brake.

Easy, right?




Rooftop Underground Concert at Curious on Hudson

DSC_0010 DSC_0013 DSC_0018Last Saturday we all were fortunate to enjoy the songs from The Bones of J.R. Jones and Ian Fitzgerald.

I offered

Thai Glas Noodle Salad with Mango, Smoked Tofu and Shrimps,

variety of Sandwiches,

Leek/Goatcheese/Nut Quiche,

Spanish Raspberry Tartelettes and

Apple Strudel


See me again this Saturday with another lovingly prepared dinner

Unusual Sangria

 Peach Season!!

Let’s go for a sweet and bubbly Peach Sangria

For 6 thirsty adults:

3 Peaches

1 organic Lemon

6 tbsp Peach Liqueur or Cointreau

1 cup Peach juice

2 tbsp Tarragon

1 lb crushed ice

1 bottle of Champagne


Wash and cut the peaches in half. Take the pit out and cut the fruit in thin slices. Wash the lemon and cut in thin slices, skin on. Mix peaches, lemon, peach juice and tarragon in a pitcher and leave in the fridge over night.

The next day add ice and Champagne and serve immediately.

Let me know how you liked that

Hastings Flea Last Sunday

DSC_0009 (2) DSC_0011 (2) DSC_0012 (2) DSC_0015 (2)I had a great time last Sunday at Hastings flea and Alan Bigelow from Solar Punch sang spectacular songs for us.

Quiches and jams were very popular. the Quiche visitors craved for most was a Leek/Goatcheese/Nut Quiche. I am glad that there are a lot of people who appreciate homemade, delicious food.

See me next time there on September 14th 10am-4pm.

Snack of the Week

Finals on Sunday!

DSC_0039Relax and watch Germany : Argentina! Who will win? Definitely your homemade, easy to prepare Vegetable Chips with Ricotta Tomato Dip

4-5 lengthy potatoes

2 tbsp Canola Oil

Herbs like Sage or Sorrel


6 tbsp Ricotta Cheese

3 tbsp sun dried tomatoes, finely chopped

1-2 cloves of garlic, chopped or grated

a little white wine ( optional)

salt, pepper

Peel the potatoes, slice them lengthwise as thin as possible. Brush one half of them with Canola oil, add the herbs, sprinkle some salt and cover them with the other half. bake in the oven for 10-15 min at 375F.

for the Dip, blend all the other ingredients together.

Ready! Set! Goal!

Scrumptious Fig Jams

Figs are one of the oldest fruits, originally from the Middle East. Today they play a mayor role in the Mediterranean Cuisine. They are grown in California, Spain, Turkey and Greece.
Help me to find the most delicious jam combination. I will then cook it and make suggestions to pair it with.
Fig with Basil
Fig with Rosmary and Pepper
Fig with Balsamico and Walnuts
Fig with Redwine and Star Anise
Fig with Orange and Macademia nuts
Fig with Ginger and Lemongrass
Fig with Portwine and Vanilla
Fig with Mint
Fig with Amaretto and Almonds
Fig with Cointreau and Vanilla
Special sale: Safe $1 on every jar. Valid until July 31!
Marmeladen 2012 (1)

Refreshing Mocktail

You don’t need to take a bath in a creek like our dog Oskar to refresh.

Try the following mocktail on your next BBQ with friends. This is a delicious and healthy highlight at your next party.


Cut one lime in eights, put one or two slices in a jar, add 1-2 tsp raw sugar, crushed ice, 2 cl lime juice cordial and fill it with Ginger Ale or Champagne.20140617_114446