Category Archives: Appetizer
Wednesday, March 31, 2010 16:02
Posted in Appetizer, Desserts & other sweets, Food and Drink, Recipes 32 comments
 I am not sure how it is in your part of the world but at the moment here it is terrible weather. It seems that the short burst of spring kind of disappeared for a while. Too bad as I was so looking forward to have a long weekend during Easter with lots of sunshine...
Posted in Appetizer, Desserts & other sweets, Food and Drink, Recipes
Tags: appetizer, blini, blinis, dessert, pancake, recipe, Recipes
Miriam/The Winter Guest - March 31, 2010 - 17:53
You know this is truly one of my favourite dishes?? I love salmon and I love blinis, the combination of both is pure heaven… [Reply] 
anncoo - March 31, 2010 - 18:26
I love salmon but had never tried blinis before, looks like pancake. Would like to try this simple recipe. Thanks! [Reply] 
Valérie - March 31, 2010 - 19:24
Salmon and blinis, a classic that I never get tired of! Beautiful! [Reply] 
Meeta - March 31, 2010 - 19:25
ooh these look like the perfect appetizers for a easter menu or buffet. i love salmon and the variations you have presented with the belinis are awesome! [Reply] 
Sarka - March 31, 2010 - 22:08
These blinis look like crumpets we make in Czech Republic http://en.wikipedia.org/wiki/Crumpet. I remember that my mum used to have a special pan with 4 “holes” for them. I have to try to make your blinis to find out if the taste is same! [Reply] 
Ben - April 1, 2010 - 02:57
Hmm I would have them for breakfast! Hehe. I am sorry to hear about the weather, here we are finally having some really nice weather and I am really really enjoying it. I hope winter is gone for good! [Reply] 
lisaiscooking - April 1, 2010 - 04:47
They look so good with the salmon! All three varieties look delicious, actually, but I’ve been craving salmon lately. [Reply] 
Soma - April 1, 2010 - 04:53
Trissa - April 1, 2010 - 09:08
Simone! Ever since I mistakenly posted mine at the wrong time I have been anxiously waiting for your post! Now that it’s here I can tell it was worth the wait! I didn’t realize blinis has yeast in them! So interesting and they look amazing. Hope the weather improves! [Reply] 
Foodjunkie - April 1, 2010 - 10:51
These look great! I have some buckwheat flour in the cupboard and I have been meaning to make blinis for a while now. I will use your recipe, it looks so easy! [Reply] 
Pam - April 1, 2010 - 14:33
Oh, I love salmon and the blinis only makes it better! It looks delicious! Great photos! [Reply] 
Koko - April 1, 2010 - 19:01
Looks delicious! I love how can you can make them sweet or savoury! [Reply] 
peter - April 1, 2010 - 22:31
Simone, like;em all but if I were at a party I’d probably hang around the smoke salmon table! [Reply] 
Esi - April 1, 2010 - 22:37
I made smoked salmon blinis a few years ago at a potluck. They were soooo good! I love your sweet version too. [Reply] 
Angela@spinachtiger - April 2, 2010 - 03:11
Beautiful outstanding, made me hungry and I just ate. I’ll be thinking about blinis all week now. Especially the salmon. But usually, I agree with you that pancakes should be sweet. Stunning post, made my mouth water. [Reply] 
Olga @ MangoTomato - April 2, 2010 - 03:33
who cares if they are authentic or not??? they look amazing. all you are missing is some black caviar btw how awesome that our pancakes with raspberries look almost the same!? thanks for the bday wishes: it was a good one! [Reply] 
bake in paris - April 2, 2010 - 06:00
I am so excited seeing your variations of this blinis. Savory or sweet, you have managed to make them all look great and delicious. The shots are appertizing as usual. Thumbs up, especially the first photo, my favorite…. Sawadee from Bangkok, [Reply] 
Cherine - April 2, 2010 - 08:43
Delicious and SOOO beautiful. Your pictures are fantastic as usual [Reply] 
Sophie - April 2, 2010 - 20:00
Your blinis look so good & tasty!! I wish you & your family a Happy Easter! [Reply] 
Chef Aimee - April 4, 2010 - 01:36
One of my best friends is Russian and his mom makes blinis all the time. Yours and your versions of how to incorporate them into dishes are DIVINE! [Reply] 
Kaitlin - April 4, 2010 - 21:36
These look amazing! I love smoked salmon. Also, how is it that I’ve never come across your site before? It’s amazing! I’m going to dig through your archives for awhile [Reply] 
liz@zested - April 5, 2010 - 03:11
Aw, better luck on the weather soon. We had our first really nice weekend and it feels like coming back to life after winter. I have to say, though, these blinis would be quite the consolation prize – they look great. [Reply] 
joey - April 5, 2010 - 12:34
I have only had blinis once in my life can you believe?? These look delicious and elegant! [Reply] 
Jenn AKA The Leftover Queen - April 5, 2010 - 16:29
Those look absolutely delicious. I love smoked salmon on anything. In fact I just posted a similar thing, but instead of blinis, oat cakes. I think smoked salmon really is a spring kind of food. Yours dishes look wonderful! Sorry you didn’t get to work in your garden, but I hope you had a wonderful weekend! [Reply] 
kathy - April 5, 2010 - 20:07
At first I though it’s pancake. lol. It looks great. Surely they are yummy. Just looking at the photos makes me hungry. [Reply] 
A Canadian Foodie - April 6, 2010 - 05:38
The last time I made blinis was the first time. I made them for our wedding. Buckwheat blinis with creme fraiche and three caviars. I still remember how luxurious they were. I loved them… but they are also a considerable amount of work as I like to see them like yours… similar in size. Thanks for the reminder. I will have to put this back on my appetizer list and try your recipe next. [Reply] 
dharson - April 6, 2010 - 13:16
I also want to make this for a long time, the blinis. [Reply] 
Olesya - April 7, 2010 - 02:00
Ok, this look good and everything, but please don’t call these “blinis” becasue they are not. Also, the word “blini” is already plural, no need to say bliniS. Blini look like crepes, period, there is no regional variations whatsoever. If you were to look up crepes, you would not see pancake looking things. Same with blini. The batter use for blini is totaly different as well. These are pancakes and they are not going to turn into blini if you put some salmon with sour cream on them. [Reply]  Simone (junglefrog) Reply: You’re probably right… [Reply] 
Nurit - 1 family. friendly. food. - April 10, 2010 - 18:19
Simone, your blinis look gorgeous, and with 3 kinds of toppings! Yum. [Reply] 
Blintzes | Junglefrog Cooking - May 10, 2010 - 11:24
[...] our pancake adventure around the world with these poffertjes? Then we moved on to Aebleskiver and blini and now it is the turn of Blintzes. The funny thing is that when I looked it up on Wikipedia it [...]
Thursday, March 11, 2010 08:00
Posted in Appetizer, Challenges, Cooking Italy, Food and Drink, Italian, Recipes 28 comments
 It’s been forever since I last cooked something for the Cooking Italy group which is all about the wonderful book “The Essentials of Classic Italian Cooking” by Marcella Hazan. You know how things like that go; in between cooking for the Daring Cooks, the Daring Bakers and various other cooking groups and challenges… it almost...
Posted in Appetizer, Challenges, Cooking Italy, Food and Drink, Italian, Recipes
Tags: bruschetta, cooking italy, pasta, recipe, Recipes
28 comments
Meeta - March 11, 2010 - 08:26
simone this looks divine. now i just want to come over for dinner! [Reply] 
Peter G @ Souvlaki For The Soul - March 11, 2010 - 09:20
Bruschetta is really the simplest thing anyone can make…and the tastiest! And I like the pasta dish as well…I must admit to never trying sausage with cream but it looks so good! [Reply]
anncoo - March 11, 2010 - 10:53
These look so wonderfully delicious. Can’t wait to make those. [Reply]
Angela@spinachtiger - March 11, 2010 - 15:19
Hi Simone, So glad you bumped into that book. The “rubbing” of the garlic is right way to do it. Sometimes bruscetta is made with way too much garlic and poor tomatoes fall away. Your tomatoes look so red and beautiful. I’m amazed that the sausage dish was so good. (it’s not the easiest dish to make look good is it?) The group asked about you just this week. [Reply] 
Asha@FSK - March 11, 2010 - 16:35
ah! love simple meals.. that’s I love pasta.. it’s so satisfying yet so easy to put together.. [Reply]
Valérie - March 11, 2010 - 16:51
Yay, Cooking Italy is back! Beautiful bruschetta! It looks like we’ll have an early spring here in Montreal – I hope it means good tomatoes by the basket! [Reply]
Jenn AKA The Leftover Queen - March 11, 2010 - 21:28
Bruschetta with fresh garden tomatoes is an amazing thing! That pasta looks delicious too! [Reply] 
Couscous & Consciousness - March 11, 2010 - 22:56
Your bruschetta looks beautiful – like you I only recently made it for the group too, and now I’m making it all the time! I’m yet to try the pasta & sausage, but you’ve made it look wonderful. [Reply]
Soma - March 11, 2010 - 23:33
We love bruschetta! with summer peeking in, we will have it every other day with the lovely tomatoes. The pasta is making me think dinner now. [Reply] 
Michelle - March 12, 2010 - 00:12
Tomatoes are about the only food I’ve been moderately successful at growing, and my favorite way to eat them is turning them into a simple and delicious tomato bruschetta. I agree that rubbing a clove of garlic over the toast is the perfect compliment to the ripe, juicy tomatoes. Looks wonderful and is making me long for summer! [Reply] 
Maria - March 12, 2010 - 01:04
Bruschetta is my favorite! Ever had it with white beans instead of tomatoes? Or olives misti? Those seem to be popular on menus in Italy as far as antipasti go. I tend to revert to the tomatoes though. They’re so easy and you’re right – just deliciously simple! [Reply]
A Canadian Foodie - March 12, 2010 - 01:35
No doubt simple is best! Creamy and dreamy! YUMMMM…. then reading your next post – cooking school… what a riot. What kind of a machine is that? Is it similar to a Thermomix? Do you have a Thermomix… how would you compare that machine to a Thermomix? [Reply]
Sarka - March 12, 2010 - 03:05
Never tried using sausages for pasta! But it actually looks very good. And bruschetta is my all time favourite, easy to prepare meal. I would be happy by your table! [Reply]
Sophie - March 12, 2010 - 10:58
I love using good quality sausages in my pasta,…it makes all of the difference! This pasta dish sings to me, Simone! MMMMMMMM,….lovely food! [Reply] 
nina - March 12, 2010 - 16:10
Simone….I love the recipes and the cooking, but when can I book for photography lessons???? You are a pro!!! [Reply] 
Hannah - March 12, 2010 - 16:12
Oh, what I would give for a ripe tomato right about now…! I drooling over that bruschetta! [Reply] 
Kate at Serendipity - March 12, 2010 - 17:00
I love bruschetta. In the summer, when we have good tomatoes, we sometimes have that with a salad for dinner. …look at that pasta! Simple, good flavors, perfect. I don’t know how you manage to get good photos of pasta. Amazing! [Reply] 
smilinggreenmom - March 13, 2010 - 15:45
This looks fabulous and so beautiful! I am thinking this is a must try using our favorite pasta made with Kamut Khorasan Wheat! Thanks for sharing this recipe and gorgeous picture! [Reply] 
Jamie - March 14, 2010 - 10:54
Oh no, Simone, both the bruschetta and the pasta look fabulous and you have me dreaming of our years in Italy! Yum! We used to get gorgeous bruschette like this as an appetizer in one of our favorite restaurant in Milan and yours have brought it all back. Beautiful! [Reply]
Foodjunkie - March 17, 2010 - 10:59
I love the sausage with cream pasta! The problem is I can never find the right sausage in Athens, at least not around where I live. [Reply]
kathy - April 5, 2010 - 20:11
Your bruschetta looks appetizing and the pasta made my tummy rumbly. [Reply]
A Canadian Foodie - April 6, 2010 - 04:49
I love bruschetta. It is a real staple at our home. My Italian girlfriend, Luciana introduced me to it about 20 years ago and I could not believe how such simple ingredients could create such a sensational taste explosion. I have been in love with it since. However, unlike you, I cannot get enough garlic. I have to be careful when I make it for guests not to overdue it. I find it is best the day I make it. I don’t add the salt or the garlic until just before serving – and yes, I add garlic right into mine with the tomatoes. Great photos! [Reply]
Mozzarella, Basil, Tomato Grilled Cheese Bruschetta: Mini Homemade Pizza — Family Fresh Cooking - August 10, 2010 - 14:45
[...] Tomato Bruschetta and Pasta Jungle Frog [...]
Sunday, February 14, 2010 07:30
Posted in Appetizer, Challenges, Daring Cooks, Food and Drink, Recipes 29 comments
 I almost didn’t have time to make this lovely challenge for the february Daring Cooks, but thanks to the lousy weather I had to stay at home today instead of going to Belgium… So I guess that was a lucky coincidence to otherwise nasty weather… The 2010 February Daring COOKs challenge was hosted by Michele...
Posted in Appetizer, Challenges, Daring Cooks, Food and Drink, Recipes
Tags: cucumber, Daring Cooks, falafel, hummus, mezze, pita, raita, recipe, Recipes
29 comments
Trissa - February 14, 2010 - 09:16
Your plate looks so gorgeous Simone – makes we want to dig right in! Beautiful pics and styling! [Reply] 
grace - February 14, 2010 - 10:54
this is absolutely my favorite type of ethnic cuisine. lovely pictures of some stellar recipes! [Reply] 
Silke - February 14, 2010 - 13:10
It looks so wonderful Simone! [Reply] 
Audax Artifex - February 14, 2010 - 13:25
Simone — well done it looks smashing and so delicious. I only put in about 1/2 tablespoon of lemon juice also your instincts were correct. And as always your photographs are so clear and professional. Love your raita. Cheers from Audax in Sydney Australia. [Reply] 
The Gypsy Chef - February 14, 2010 - 13:36
Looks so good. I love hummus, raita and the whole lot. Your pita’s are beautiful. I’ve never made them, but will certainly try now! [Reply]
Peter G @ Souvlaki For The Soul - February 14, 2010 - 13:51
It all looks beautiful Simone! I like how you changed the hummus by adding peanut butter…great styling too! [Reply] 
Sue - February 14, 2010 - 17:51
Hey Simone, Your pita looks delicious. After looking at yours, I wish I had made falafel too. [Reply] 
deana@lostpastremembered - February 14, 2010 - 18:01
So many wonderful things… I really lover the combination of flavors and it looks great too!!! [Reply] 
monkeyshines - February 14, 2010 - 18:11
Great mezze Simone! It all looks wonderful. We also found the pita dough very sticky, but I really didn’t want to add extra flour, and it did work out in the end. Very tasty! we definitely will try these falafel as well. [Reply] 
Mary - February 14, 2010 - 19:01
You did a wonderful job with this challenge. It all looks beautiful. Kudos. I hope you are having a wonderful day. Blessings…Mary [Reply]
Hannah - February 14, 2010 - 21:22
Mmm, what a mouth-watering spread! So many of my favorite things… I regret not becoming a daring cook at times like this! [Reply]
Michelle - February 14, 2010 - 22:05
Looks fabulous! I love baking pitas and snacking on them with a bowl of hummus. I’ve never even thought about making my own pitas, but now you’ve inspired me. Bookmarking right now!! [Reply] 
lo - February 14, 2010 - 22:16
Looks like a lovely mezze spread! Falafel is always a favorite at our house, though it’s one of the dishes we didn’t make this time around. Can I ask — did you opt for the soaked dried chickpeas? Or the canned option for the falafel? I think the former is more traditional, but I’ve never tried it — so I’m eager to know! [Reply]
Asha@FSK - February 14, 2010 - 23:20
High Five to last minuters!! Hehe..I completed the challenge just today! Gorgeous table!! Btw, your dough was sticky?? I sorta liberally floured it till it was no longer sticky but rather supple. Maybe that’s why it din’t poof up so much in the oven?! I wonder…. [Reply] 
Jerry - February 14, 2010 - 23:23
Your Mezze looks amazing. This was a great challenge. I was going to make the falafels as well but thought that it would be too much – good thing I guess or I would have needed a larger table! Happy Valentine’s Day! [Reply] 
Sarah - February 14, 2010 - 23:50
Your spread looks fantastic. After reading your entry perhaps I needed use less flour to have my pitas puff. I didn’t find the dough very stick at all. Next time I’ll know better… [Reply]
bake in paris - February 15, 2010 - 05:09
Beautiful pictures, as always! I will say once again, I love that white plate with floral emboss very very much (said for the second time A wonderful take of this challenge… Sawadee from Bangkok, [Reply] 
mub - February 15, 2010 - 11:37
I love looking at your pictures! I had to cook my pitas a lot longer too, but I have a combi oven that doesn’t quite get as hot as the recipe called for so maybe that’s why? And yes, sticky sticky dough up to my elbows! I added a LOT of flour while I was kneading! [Reply]
Valérie - February 15, 2010 - 17:31
Beautiful table, Simone! I’m getting hungry all over again! Interesting about the salt in the falafels… I just read a post where someone complained that they were too salty, but the person had baked them. I fried mine, and thought it was fine. So you’re probably right about the frying having an effect. I also had issues with my pita bread, so I ended up baking them under the broiler. It goes much faster. I didn’t make the preserved lemons, but I’ve had them before, and I garantee that they are worth it! The taste is really different, and you can use them to make a simple roasted chicken taste absolutely spectacular! (Which reminds me, I should post that recipe) [Reply] 
Taga_Luto (Pia) - February 16, 2010 - 06:13
Beutiful shots, Simone! I like the addition of the sundried tomatoes to your hummus. If yo get the chance make a small batch of the preserve lemons, i prefer the meyer lemons ‘tho. I love them w/ lamb in particular it gives a delicious distinct flavor. [Reply] 
Michele - February 16, 2010 - 13:38
Thank you so much for cooking along with me this month. Everything you made looks incredibly delicious and your photographs are just stunning. [Reply] 
Lisa - February 16, 2010 - 16:40
Oh, Simone..what an absolutely beautiful mezze table. Love the addition of the sun dried tomatoes in the hummus, and your pitas are perfect, despite the stickiness. That said..my photos are taking on a cartoonish look to them. You know I use srtificial light ..two in the form of filtered lowel ego light stands, and two lowel bulbs I just put in lamps and arrange around the subject. Do you think the lamps should be filtered with some cheesecloth over them? Could that be what’s making photos look artificia and too bright? BTW..I’m also drooling over that amazing chocolate apple cake. WOW! [Reply]
Sarka - February 18, 2010 - 03:38
Everything here look delicious. And I like as you used a peanut butter instead of tahini. When I tasted tahini first time, I thought it was very similar to peanut butter. Good to know that the replacement works! [Reply]
Foodjunkie - February 25, 2010 - 17:39
This looks fantastic! I have never tried hummus with peanut butter, that is quite an interesting twist on a classic. Mezze is always good to eat, but such a pain to make though and it does go very quickly! [Reply] 
John (Eat4Fun) - February 27, 2010 - 04:56
Thank you for commenting on my challenge. [Reply]
Wednesday, February 3, 2010 22:24
Posted in Appetizer, Kort lontje, Recipes 15 comments
 I promised you I would give the recipes of our cooking club, didn’t I? Well here is the first part with the starters. Very simple recipes but very tasty. If I had to pick one then my favorite is the soup which was lovely and went really well with the scallops inside. I did like...
Posted in Appetizer, Kort lontje, Recipes
Tags: cookingclub, Kort lontje, recipe, Recipes
15 comments
nina - February 4, 2010 - 04:27
That is as professional as any well-trained chef could make it. Well done, you guys have outdone yourselves [Reply]
Bake in Paris - February 4, 2010 - 04:53
This dish is simply elegant. Beautiful photo and presentation, as usual!! I need to figure out a couple of the ingredients. Might need to find replacements Sawadee from bangkok, [Reply]
peter - February 4, 2010 - 12:46
I love the veal tartare. KLM flies to Toronto daily…send a serving on dry ice, I’ll pay! [Reply]
Peter G @ Souvlaki For The Soul - February 4, 2010 - 13:23
Very stylish Simone…you guys did really well! [Reply]
Hannah - February 4, 2010 - 21:37
A very elegant meal indeed! Now I can’t wait to find out what was dessert. To follow this act, it must have been something very special! [Reply]
Sarka - February 5, 2010 - 01:11
Wow, what a wonderful presentation of the dish. I’d love it if someone could prepare this for me! [Reply] 
Thorsten - February 5, 2010 - 07:53
Great starters Simone. I would have loved a photo with the soup too. One can see it behind th eplate in that wonderful cup though. [Reply] 
deeba - February 5, 2010 - 16:37
Elegant as elegant can be. Excellent in every way Simone… love it!! [Reply]
Trissa - February 6, 2010 - 09:58
Steak tartare is something that I have grown to appreciate only since last year. Before that I was not a big fan of eating raw meat but when you’ve tasted a really really good one – it’s hard to say no! Yours looks fantastic. I must try it with veal one day. [Reply] 
Kate/Kajal - February 7, 2010 - 23:05
The vealtartre has got all my attention right now. Looks absolutely fantastic. [Reply]
Jenn AKA The Leftover Queen - February 10, 2010 - 21:13
Everything looks so beautiful and sophisticated! [Reply]
Sunday, December 20, 2009 14:52
Posted in Appetizer, Food and Drink, Recipes 15 comments
 I honestly have no idea why these croquettes are called bubble and squeek… unless you count the ‘noise’ they make when you put them in the hot oil. And it bubbles too then, but that is more the oil bubbling then the croquettes right, so why…?? No idea.. The croquettes were supposed to accompany our...
Posted in Appetizer, Food and Drink, Recipes
Tags: christmas, croquettes, recipe, Recipes, vegetables
15 comments
anncoo - December 20, 2009 - 16:05
WOW! The croquettes look luscious and sound very good. I love all your pictures, really amazing ;D [Reply] 
Velva - December 20, 2009 - 16:11
The croquettes look delicious. During my stay in the Netherlands I noted that the Dutch enjoy a variety of croquettes. All very good. Happy holidays to you! [Reply] 
Rosa - December 20, 2009 - 16:15
Kristi Rimkus - December 20, 2009 - 17:59
Your pictures are amazing, and the food looks delicious! [Reply] 
pigpigscorner - December 20, 2009 - 21:23
This is a great way to use up leftovers! It’s quite a common dish here in the UK and yea I always wonder why bubble and squeak. [Reply]
Trissa - December 20, 2009 - 22:05
Hi Simone – I’ve never had bubble and squeek before but I think I will try your recipe just because I like the idea of people asking me what the recipe is called and me having to say “bubble and squeek!”. Other than that of course it looks yummy – I don’t mind having two large portions! And the wedding pic – stunning! The couple look so happy and everything is gorgeous, the dress, the bride and groom, the background!! [Reply]
Peter G - December 20, 2009 - 23:22
I’m not sure either why they are called “bubble and squeak”. I know it’s an English term…nonetheless they look delightful but I understand your reasons for not including them. The white wedding pic with the snow is beautiful Simone. [Reply] 
peachkins - December 21, 2009 - 01:26
That’s an interesting name. The croquettes looks delish. I love the photo in the snow.It makes me wish there’s snow here.. [Reply] 
katie - December 21, 2009 - 17:25
I have fond memories of bubble and squeek, mum used to make it when we had leftover veg from the Sunday dinner. Like the croquette version, much more stylish. Beautiful white wedding too – must have been very cold tho! [Reply]
Jamie - December 21, 2009 - 18:43
These croquettes look simply succulent and fabulous! I have only heard of bubble and squeek as a layered dish, never made in croquette form, but boy do I love it like this. Yum! And I can see that you would rather eat these as a lunch dish on their own rather than part of a meal. Well, I would! And the wedding photo is stunning! Beautiful! [Reply] 
Pei-Lin - December 21, 2009 - 20:06
Thanks for sharing! Would love to try making croquettes someday! Haven’t tried before! Your wedding photo is just so stunning and sweet!! Wish I’ll have something like this someday, too! [Reply] 
Mae - December 22, 2009 - 04:14
These croquettes look and sound wonderful! I have heard that “bubble and squeak” refers to the after-effects of the cabbage and turnip that one might experience. lol. [Reply] Simone (junglefrog) Reply: Really? O haha, I never would have thought that that would be the reason for the name… hmm, didn’t experience any after-effects… [Reply]
deana@lostpastremembered - December 26, 2009 - 13:49
Thats a great idea for all those leftover holiday veggies! Thanks for the great recipe! [Reply] |
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I really like the savoury version with salmon.
32 comments