Tag Archives: Recipe

Roasted Red Pepper Sandwiches with Herbed Goat Cheese Served on Focaccia Bread

Remember those tasty, squared little focaccia samwiches from my focaccia bread post?

If you are entertaining at home this weekend, these mini samwiches (I love calling it a “samwich”) are something that you will want to serve. They are crunchy, creamy and delicious.

Serve them at your next party, or you can just stick them in your lunch box; they are great any way that you want to enjoy them.

You will need:

  • 1 homemade focaccia bread, cut up into squares
  • Red Peppers, 1 per sandwich (my bread recipe should yield 8 to 10 sandwiches)
  • baby portobello mushrooms, sliced
  • Herbed goat cheese spread

For the goat cheese you will need:

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons oregano
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 1 package (3 oz.) of goat cheese


For the Peppers:

  • To roast the peppers, preheat the broiler and line a sheet pan with parchment paper, or grease it lightly.
  • Cut peppers in half, lengthwise, and remove the seeds and stems.
  • Place peppers cut side down on the sheet pan.
  • Broil for about 15 to 20 minutes.
  • Place the peppers in a bowl and cover with plastic wrap.
  • Peel when cooled.

For the Herbed Goat Cheese Spread:

  • In a small bowl combine all of the ingredients except for the goat cheese, mix well.
  • Coat the goat cheese with the mixture, press the mixture into the cheese with a fork and combine well.
  • Cover it with plastic wrap and refrigerate for at least 1 hour. If you have the time, prepare this a day ahead; the longer it sits, the better it tastes.

Assembling the Sandwiches:

  • Spread the herbed goat cheese on two squared slices of focaccia.
  • Layer the portobello mushrooms on one slice, then follow up with the roasted pepper.
  • Cover with a slice of focaccia, and serve.



Filed under Dinner A la Diethood, Home

Diethood on Facebook

Happy Wednesday, everyone!

This is how we spent our Wednesday morning:


My little Ana with her cousin, my beautiful niece, Teodora – they are adorable!

  • I just wanted to do a quick post and invite you all to my new Facebook Page!
  • While you’re there, give me a “Like” … if you’d like to, of course. 😉


Filed under Home

Apple-Coconut Bites

An apple a day keeps the doctor away. Why? How?

To begin, apples contain vitamin C, and vitamin C greatly improves our immune system. Secondly, apples are rich in flavonoids which are said to prevent heart disease. And finally (well not really – I can go on and on but for the sake of keeping your attention, I’ll just make this the last reason), apples, believe it or not, can satisfy a craving for chocolate! Thus, if you’re trying to watch those calories, but can’t get your mind off chocolate, have an apple and forget about that Snickers/Twix/Hershey’s bar.

I try to eat one apple a day, every day, whether the phrase holds true or not. But…there’s always a “but”… there is one sort of apples that I can’t eat:

Red Delicious.

Yeah. Red Delicious, in their raw state, will not make it anywhere near me. I just don’t like the bread-y texture. But the emphasis here is on the word,”raw”.

When my dad brings apples to me, he always, and I mean always, brings me batches of Red Delicious apples, knowing that I don’t like them. I am going to make an assumption here and say that the reason why he continues to buy these for me is because he likes what I end up doing with them. He will never admit to this, but I can’t come up with any other reason as to why he persists with these apples.

When I saw the basket in front of my garage door the other day, I knew that dad was most likely craving an Apple Pie or Apple Cake, but since I just made that for us not too long ago, I looked through my recipes for apples and picked out one that I had not made in ages. This recipe was featured in one of the many Macedonian Cookbooks that I have, and it was part of their Lenten Series Recipes.

These Apple-Coconut Bites are very sweet, a bit crunchy, and extremely refreshing and delicious.

Apple-Coconut Bites

You will need:

  • 4 Red Delicious Apples, peeled, cored and grated.
  • 1 cup of water
  • 2 cups of sugar
  • 1 Orange, zested and juiced, you will need the zest and the juice
  • 1/2 cup of almonds (or any other nut that you prefer), chopped
  • 1 cup of unsweetened coconut flakes
  • 1 teaspoon ground cinnamon


  • In a 2 quart saucepan bring together the water and the sugar and bring to a boil.
  • Cook for a minute longer and add in the grated apples.
  • Mix in the orange zest, orange juice and the chopped nuts.

  • Continue to cook over medium heat until the syrup has been absorbed by the apple mixture. This might take around 20 minutes.

  • Remove from the heat and let the mixture cool down a bit before putting it in the fridge for about 30 minutes.
  • In the meantime, mix together the coconut and cinnamon, and put in a shallow dish.
  • Pinch off a bit of the apple mixture and shape into balls by rolling between the palms of your hands. This will be a sticky situation, so if you prefer, you can use powder-free vinyl or latex gloves.
  • Put the apple bites into the coconut mixture and roll around until coated.

  • Place all the apple bites into a plastic container, cover, and allow to set in the freezer for 2 hours, or put them in the refrigerator over night.


Filed under Home, Macedonian Cuisine, Sweets. Now. Please.

Roasted Carp on a Bed of Caramelized Onions by Sitno Seckano

You know that “oh-wow” feeling that you get when you first run into a certain food blog? You know what I’m talking about, right?

Of course you do!

That is what I felt when I first stumbled upon a blog that had this gorgeous photo of a baklava on the front and then a mouthwatering recipe to follow. The moment I set eyes on that blog I knew I was in love with it, and with every recipe and photo thereafter.

Because I feel that I should not keep these great foodies all to myself, I finally found the courage to ask them to be my guests here at Diethood.

It is my great pleasure to finally introduce to you one of the most fabulous Macedonian kitchens in the blog world, Ситно Сецкано – Sitno Seckano (Seet-no Sets-kah-no). This duo, or is it a trio (?), of foodies never cease to amaze me with their wonderful food creations and stunning photos.

Their kitchen consists of centuries old Macedonian dishes, as well as modern, but they will also surprise you with an American staple, such as a peanut butter cookie, or an Italian tartlet.

I have been following them for a long time and I could not be happier when they accepted my guest post invitation.

Please welcome Bojana, Maja, and Daniel!

Hello Everyone!

We are so excited to be Kate’s guests today. We come from the same country as Kate, Macedonia, and we hope you enjoy our guest post!

Kate, thanks so much for having us here!

About Us

Sitno Seckano (which means “finely chopped” in Macedonian) is the blog of two food-obsessed sisters. We are inspired by lots of chefs and home cooks, and love finding unusual foods, thinking about what to cook next, and people enjoying our kitchen creations. We read food blogs every day so we asked each other; how come we don’t have a blog when we cook so much and so often? Thus, in March 2009, Bojana started the blog with a post on honey and oatmeal pie.

Bojana lives in Skopje, Macedonia and Maja lives in The Netherlands. Daniel does most of the photos. We want to share our ideas, recipes and the food we’ve enjoyed.  Sitno Seckano is like an extension of our individual kitchens where you are always welcome!

And now here’s the recipe:

Roasted Carp with Onions

Macedonia is a landlocked country but the rivers and lakes have several delicious freshwater fish. Carp is an oily freshwater fish which is available in the rivers in Macedonia. The carp fish contains high amounts of calcium and protein, and fatty acids which help prevent heart disease. While there are free-floating bones in the flesh, this fish is very tasty, especially when prepared in the following way.

This is a traditional Macedonian recipe; we hope you’ll like it as much as we do.

You will need:

  • 1 – 1.3 kg. (2 – 2 ½ lbs.) whole carp
  • 1 kg. (2 lbs.) white onions
  • salt and freshly ground black pepper to taste
  • 2 tsp. paprika powder
  • 3 – 4 tbsp. vegetable oil
  • 1 tsp. all purpose flour
  • juice of 1/2 lemon


  • Dice the onions and add them to a frying pan in which you’ve first heated the oil.
  • Sauté the onions for about 10 – 15 minutes on medium heat until they are soft and translucent, but not brown.
  • Add the salt, paprika and black pepper.
  • Brush a deeper roasting pan with oil and transfer the onions to it.
  • Place the cleaned fish over the onions.
  • In a small bowl, whisk 1/2 cup of water with the flour and lemon juice and pour over the fish.
  • Roast for 1 hour in a pre-heated oven at 180°C (350°F).
  • You can add couple of tablespoons of water to the pan if your onions start to dry up while roasting.
  • Serve with crusty bread and red wine (or beer).

  • Serves 4.


Please don’t forget to head over to sitnoseckano.com for more of these delicious creations!


Filed under Dinner A la Diethood, Guest Posts, Home, Macedonian Cuisine

Welcome, Jill Colonna: Rose and White Chocolate Panna Cotta with Cherry and Cardamom Coulis

The instant that I saw this book on Amazon, I clicked the “add to cart” button. I had to have it.

When we were yay high, my mom used to make macarons for us on a weekly basis – almost every Sunday there would be a batch ready for us to tackle. And tackle we did, as you can imagine.

But when we decided to grow up, and when life got in the way, mom stopped making them. By the time I noticed, I had moved out and gone to college. Years passed before I finally heard, or in this instance, read about macarons.

When I received this book, I could not put it down; I read it from front to cover the first night that it was in my hands. I had forgotten about these delicious gems and this cookbook took me right back to a childhood that I so dearly miss.

~My first attempt at Macarons. Don’t worry, I’ll get better! :-)~

Today, without further ado, I would like to welcome the author of “Mad About Macarons!  Make Macarons Like the French”, Jill Colonna. She is one of the most sincere, genuine, and incredibly beautiful people I have ever met. And I’m not saying that just because she accepted my guest-post invitation 🙂 – she is a wonderful person and I am very happy that she and I have become great friends in such a short period of time. I am so excited, and grateful, to see her here on Diethood!

When you have finished drooling here, head on over to Jill’s blog, Mad About Macarons! Make Macarons like the French for more of her delicious creations! And, if you want to make trouble-free macarons, get the book – you’ll love the tips that she shares!

Bonjour! I’m Jill. It’s lovely to meet you on Diethood.  I was so excited to be asked to do my first ever guest post that I wanted to leap out the screen and hug Kate.  Not only is she a talented girl with delicious recipes and ideas, she taught us to say “To your health” phonetically in Macedonian!  I knew this would be fun.

In a nutshell:  I’m Scottish, started out as a musician then went on to do marketing at business school. There I met my French (Corsican!) husband who whisked me over to Paris nearly 20 years ago and I’ve been living here ever since!  After 10 years in an International Organisation, I’m finally pursuing my greatest passions: cooking, eating good food, tasting wine, music and enjoying the French way of life.

I started up the website in October 2010 to coincide with the launch of my book, “Mad About Macarons!  Make Macarons Like the French” with Waverley Books. Last week the site was finally made blogger-friendly and so now I’m looking forward to sharing my foodie adventures with you in and around Paris.

To celebrate Valentine’s Day, I’d like to share one of my favorite desserts with all you foodie lovers:

Rose and White Chocolate Panna Cotta with Cherry and Cardamom Coulis

What I love about the Panna Cotta is it’s so simple.  It’s the kind of dessert you rattle out when in a rush and don’t have time to think of anything over the top or fancy.  It does the job and once you have the basic recipe you can make all sorts of flavor combinations – even savory.

Informal? Serve them in funky little yogurt pots or shot glasses for parties with some fruit or purée dolloped on top. Something more formal? Pour into silicone molds and turn them out on serving plates surrounded with a fruit purée and be creative on decor.  For a touch of Parisian elegance, mes amis, add a rose macaron or two, serve with a glass of bubbly and feel the toes curl…

Talking of bubbles, I needed a flute of pink Champagne just for the sake of a romantic shot.  In the end, the bottle and stem of the flute are barely visible.  I tried to get the Champagne in view but the angle was wrong; drank some more to see if a lower level would work.  No use.  Drank the whole lot and it still didn’t show.  In fact, there’s maybe a bit of camera shake?  Never mind.  It was deliciously fun!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours

You will need:

For the Panna Cotta:

  • 3 gelatine leaves, 2 grams each
  • 400 ml single cream (min 30% fat)
  • 100 ml rosewater
  • few drops of red coloring
  • 80 grams white cooking chocolate
  • 3 tbsp caster sugar

For the Coulis:

  • 2 cups cherries, pitted
  • 2 tbsp water
  • 4 tbsp sugar
  • 2 tsp lemon juice
  • Seeds from 2 cardamom pods


  • Soak the gelatine in cold water for 5 minutes.
  • Heat together the cream, rosewater, coloring and sugar in a saucepan and gradually melt in the white chocolate.  Stir until smooth.

  • Squeeze in the gelatine and stir to dissolve into the warm cream.
  • Pour into non-stick silicone molds.  Here I used briochette molds but you could use muffin molds.
  • Leave to cool in the fridge for at least 2 hours.
  • Meanwhile, make the coulis: place the cherries in a saucepan with water (no need for water if your cherries are frozen since not in season), sugar, lemon juice and the cardamom seeds.

  • Cook for about 10 minutes until the cherries are soft.  Transfer to a blender and blitz to a smooth sauce.
  • When ready to serve, run the underside of the molds briefly under hot water then carefully turn them out directly on to the serving plates and pour around the coulis.

Happy Valentine’s Day!


Filed under Guest Posts, Home, Sweets. Now. Please.