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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Herb Grilled Cheese & Tomato Soup

In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened.

Transfer the vegetables into a blender, add 1/2 of the coconut milk and basil. Once smooth, transfer onto a medium size saucepan.

Place the saucepan over high-medium heat, add water, the rest of the coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano.

Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often.

Using a butter knife spread the butter over the bread (only from the outer side of the sandwich).

Place the bread slices on a pan over medium heat and add the cheese.

Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side.

Once ready, mix olive oil with parsley and spread over the top of the sandwich.

of bread of your choice (I chose sourdough)

Yarin Shachagi

Herb Grilled Cheese & Tomato Soup

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