What inspired you to write your book?
I LOVE to cook and I LOVE stuffed dishes.
I wanted to share my love and my experience with others.
About your Book:
If you are looking for Mediterranean recipes,Such as stuffed bell peppers, dinner ideas such as stuffed cabbage or stuffed pasta shell and even easy chicken recipes such as Chicken Stuffed with Dried Fruit andRice in sweet Soy Sauce, than you’ve come to the right place.
If you have told me a few years ago that what I would like to cook the most would be stuffed dishes, I would have not believe it. Stuffed dishes always looked delicious, but complicated and difficult to prepare, left to professional chefs or to those with lots of cooking experience.
I enjoyed eating them in restaurants but wouldn’t dare to try and actually preparing them myself.
Five years ago when I made my first stuffed pepper, I realized it is not as hard as I imagined. Actually it’s kind of fun and easy… then I began to indulge … Something about the act of coring, filling and assembling makes cooking creative and fun. And the taste? The tastes are so good that they make the task of emptying, filling, rolling, arranging etc. rewarding and so worth the efforts!
Since my first stuffed pepper, I continued to fill and roll almost everything I laid my eyes on; grape leaves, beets, tomatoes, squash and zucchini. And the filing? Almost everything is possible according to your taste: Ground meat, rice or quinoa, cheese or dried fruit.
In this book you will find the best recipes for stuffed dishes collected especially for you and grouped by categories: meat and poultry, vegetarian and vegan, dairy and sweets.
And most importantly, I’ve attached the Complete Guide for making stuffed dishes: all the secrets, tips, and principles that will make you an expert in stuffed dishes! Guaranteed!
Cuisine Style or Food Genre
mediterranean, Middle eastern, Greek, stuffed dishes
Sample Recipe or Food Advice
Zucchini Stuffed with Quinoa, Mint and Cranberries
Zucchini is the kind of vegetable I simply cannot resist when I see it in the market … This time they are filled with a rich mixture of quinoa, mint and cranberry sauce with maple fragrance. Finger licking good!
If you are lucky enough to find rounds zucchini at the markets, don’t hesitate! Just buy them! They are fun and easy to scoop and fill.
• 8 zucchinis
• 1 cup quinoa
• ½ cup chopped mint
• 1 onion, chopped
• 5 Tbsp. toasted pine nuts
• ½ cup cranberries
• 1 tsp. Baharat
• Salt and pepper to taste
• The insides of the zucchini
• 3 large tomatoes, cut into quarters
• 1 Tbsp. sugar
• 4 cups boiling water
• 1 tsp. Baharat
• 1 tsp. cinnamon
• Salt and pepper to taste
• 2 Tbsp. natural maple syrup
• Core the zucchini and keep the insides for the stuffing and the top for cover.
• Pan fry the onions in olive oil until lightly golden. Remove from heat and cool.
• Mix the onions with the other ingredients of the filling, stuffing the zucchini and closing the top. Densely arrange a wide flat pan.
• In a blender, mix together all the sauce ingredients except the water to create a paste. Mix it with boiling water and stir. Pour over the zucchini and cook over low heat for about an hour at a gentle boil.
• Bake in the oven on medium heat, uncovered, for about fifteen minutes for a final brown.
My Food Advaice: Do Not Throw Anything Away!
When preparing stuffed dishes we use all parts of the vegetable. The contents of the vegetables can be used for stuffing or for the sauce. The small leaves that are not good for Stuffing can be arranged at the bottom of the pot or baking pan under the stuffed dish.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
I believe that when writing a cookbook it’s important to create a balance between keeping the recipes authentic and yet writing the method in a way the reader can follow with an ingredients that can be found in major groceries stores.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Write about the food that you love to eat and cook.
How did you decide how to publish your book and where is it published through:
I thought that self publishing is the best way for me. I like to manage my things on my own.
My name is Shira and I am a mother and a wife.
Over the years, out of my love to cultures and people, I’ve traveled different countries and regions around the world:
India, Nepal, Thailand, Morocco, the Middle East, Greece, Spain, the Balkans, and more
When I arrive to a new place, what I particularly like is to try to remove my “tourist” way of thinking and try to really get the sense of the area , the culture and the people, as if I were local .
With love and respect.
I believe that the best way to connect to people and to really understand a culture is through its kitchen: through the spices, markets, different dishes, smells and flavors. Because I love to cook I’m often interested in different cultures cousin:
I explore, taste, smell, experience and of course take pictures.
Fortunately, I made good friends all over the world through my desire to learn and experience local cooking.
I try to share this loves with the readers who also love culture and people, who wants to experience authentic cooking and believe as I do, that food is made with love.
Enjoy the culinary journey!
Link To Buy Book On Amazon