Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Beet-Ricotta Avo Toast

Make the garlic confit: Place garlic and oil in the saucepan over low heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy. Let it cool to room temperature before serving!

while you cook the garlic confit, start preparing the beet-ricotta spread

Make the spread: Cut the beetroots into cubes, place them in a medium size pot, cover with water, add salt, and boil for about 30 minutes or until soft. Drain the beetroots and place them in a food processor. Add ricotta cheese, garlic, olive oil, salt, and black pepper and process until well combined.

Make the toast: Lightly toast the bread. Spread the garlic over the toast using a butter knife. Spread the beet ricotta over the toast. Slice the avocado and add it on top. Top the avocado with poached egg, add salt and pepper, and serve.

Yarin Shachagi

Beet-Ricotta Avo Toast

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