Almond Biscotti ביסקוטי שקדים - מתכון בעברית-כאן
makes about 3 dozen cookies -
Adapted from America's Test Kitchen Family Baking Book by The Editors at America's Test Kitchen.
from here

Ingredients
2 cups (10 ounces) all-purpose flour = 280 gr
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon (1/2 stick) unsalted butter, softened - 60 gr
1 cup (7 ounces) sugar - 200 gr or less
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract - I didn't add
3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse - I use 100 gr
2 tablespoons grated fresh orange zest (optional)

H O W :
1. Heat the oven to 350°F. Line a large baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.

2. In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, then the vanilla and almond extracts until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the almonds and zest (if using) until just incorporated.

4. Press the dough into two 13- by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack at the top, about 35 (30) minutes, rotating the baking sheet halfway through the baking.

5. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.

6. Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about (10 ) 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti spices to a wire rack and let cool completely before serving . Full recipe

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Labels: cookies, italy, עוגיות

Vanilla Snap Biscuits/ Flavours -Donna hay ביסקוויטים: מתכון בעברית
Makes 40 biscuits

185 g butter
1 cup caster (superfine) sugar
2 teaspoons vanilla extract
2-1/2 cups plain (all-purpose) flour
1 egg
H O W:
Preheat the oven to 180C (350C).
Process the butter, sugar, and vanilla in a food processor until smooth. Add the flour, egg and process to form a dough. Knead lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough until 5mm (1/4 in thick). Place on baking trays lined with non-stick baking (parchment) paper. Bake for 10-13 minutes.
Cool on wire racks . Store in an airtight container .


Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Labels: cookies, עוגיות

Onion and Parmesan/mustard breadsticks/danlepard.com/forum/ מקלוני לחם - מתכון בעברית

150ml warm water
1 tsp easy-blend yeast
225g strong white flour
3 tbsp (about 50g) unsalted butter - I use only 40g
1 medium-sized onion, very finely chopped
2 tsp mustard powder- I use 4 heaped tsp grated Parmesan instead
1/4 tsp ground black pepper
2 tsp fine salt - only 1.25 ts
H O W :
Mix the water with the yeast and 100g of the flour from the total amount in a warm bowl. Stir it until most of the lumps have gone then leave for 1 hour (2 Hours) or until it triples in volume, though it's fine to leave it up to 3 - 4 hours if you need to.

Meanwhile cook the onion in the butter until soft and transparent and then leave to cool so that it doesn't scorch the yeast mixture. Toss the mustard powder, pepper and salt with the remaining 125g flour in a separate bowl. Next beat the buttery onion into the yeast mixture until combined then add the remaining dry ingredients and work this into a soft sticky dough. Scrape and remaining dough from the spoon and your fingers, then cover and leave for 45 minutes.

Preheat the oven to 200C . On a lightly floured worksurface roll the dough into a rectangle roughly 20cm by 10cm. Cut long 20cm strips about 1-2cm wide from the dough then roll each on the worksurface until they measure 30cm long. Place on a large tray covered with non-stick baking parchment and leave for 15 minutes to puff slightly. Bake for 25 minutes or until crisp and golden. If you use the dough to make flatbreads, lower the oven temperature to 190C after 20 minutes and continue to bake until they dry out and crisp.
Full recipe and Variations - Here


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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: bread, לחם

Sweet Potato Tipsy בטטה שיכורה - מתכון בעברית
8 medium sweet potatoes -I use only 4
2 pinches of salt
7 tbsp. butter
1⁄2 cup half and half - I use double cream
1⁄4 cup dry sherry - I use Brandy
3 tbsp. brown sugar - I use only 1 TB
H O W :
1. Preheat oven to 350°. Put 8 (4) medium sweet potatoes into a large pot, cover with cold water, and add 2 generous pinches of salt. Bring to a boil over high heat, reduce heat to medium, and cook until soft when pierce, 30-40 minutes. Drain and set aside to cool.

2. Peel potatoes and transfer to a large bowl. Coarsely mash potatoes with the tines of a fork, then add 5 tbsp. softened butter, 1⁄2 cup half-and-half, 1⁄4 cup dry sherry (Brandy) , and 3 (1) tbsp. brown sugar. Beat with an electric mixer on medium speed (by hand without my mixer ) until light and fluffy, about 2 minutes.

3. Transfer sweet potato mixture to a buttered medium baking dish, dot with 2 tbsp. butter, and bake until top is golden brown, about 30 minutes.
Full recipe - here [This article was first published in Saveur in Issue #62]

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Tomato soup with rice reminds many Israeli people their childhood.
This soup is easy to cook , my mother use to cook it regularly during the winter for years. I hope you'll like it as we do ! .

Tomato Rice Soup מרק עגבניות מתכון בעברית
1 Medium onion, finely chopped
3 TB rice
1.25 liters boiling water
600 gr ripe tomatoes, peeled and chopped = 5 medium-sized
2-3 TB olive oil
1 TB sugar
1 ts. coarse salt
1/2 ts . sweet paprika
1 Bay leaf
black pepper
Tabasco
--
H O W :
In a 4 lt pot fry the onion in the oil until golden and soft .
Add the rice , 5 cups of boiling water and tomatoes and mix .
Bring the soup to a boil and cook (covered) for 15 minutes, stirring occasionally .
Now, add seasoning and continue cooking 15 more minutes, stirring occasionally.
If your soup is too thick , toward the end of cooking add half cup of boiling water .
You can grate Parmesan cheese over the hot soup, just before serving .

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: soup, מרק

Romanian Bean Spread- My way - The Romanian 'Hummus' ממרח שעועית רומני- המתכון בעברית

1 1/2 cups Borlotti Beans (dry)
salt
black pepper ground
4-6 TB Canola oil
1 - 2 medium size onions chopped or sliced thin

H O W :
A night before:
Soak the beans in tap water for 12-24 hours (change water every few hours).
The next day :cook the beans in a lot of water. Cooking time : about an hour or until beans are very soft. (Remove the foam at the beginning of cooking). Add salt only at the end of the cooking.
Transfer the warm beans into a Blender with a little cooking water and mash until you got a smooth spread .
While the Blender is working add few tablespoons of canola oil, black pepper and coarse salt to your taste.
-- --
While beans are cooking fry the onions in the olive oil in a pan.
Eat this dish with Bread like a spread or on a plate like you're eating hummus with oil, coarse salt and fried onions on top.

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Twice-Baked Potatoes my Way /based on kraftfoods.com with my changes תפוחי אדמה אפויים - מתכון בעברית

3 large baking potatoes (2-1/4 lb.) - I use 6 smaller =1 kg potatoes
2-3 TB boiling water +1/4 ts salt
1 cup (= 100 gr ) Mozzarella Cheese, divided
1/3 cup thin green onion slices - green part only
1/2 cup Sour Cream - I use 15% sour cream
1 tsp. Dijon Mustard
1/4 tsp. paprika

H O W :
Heat oven to 400ºF.
Pierce potatoes in several places with tip of sharp knife.
Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
Beat potato pulp, water , salt , 1/2 cup cheese, onions, sour cream and mustard until well blended.
Spoon into shells; top with remaining cheese and paprika.
Bake 20 min. or until heated through.

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Labels: Potato, תפוחי אדמה

Pasta:
Use small size pasta . For example: small shells. we'll add the pasta toward the end of cooking.
--
Salt :
Add only towards the end of cooking for 2 reasons - : my mother's tips:
- Not to bother the beans to soften .
- Cabanossi is salty. you can allways add salt .but too much salt is not tasty..
--
Fresh ground black Pepper :
Add towards the end of cooking to taste.

Preparing the soup:
After a night of soaking ,rinse the beans well in tap water.
Put the beans in a large pot (6-8 liters) cover with lot of water and bring to a boil .
Cover and cook the beans over a medium flame for approximately 40 minutes or until beans are almost completely soft. (If formed foam should be removed)
--
Add the chopped onion and the Cabanossi and continue cooking for 15 minutes in the covered cooking pot .
--
Add the pasta (if the soup is very thick - add boiling water as needed)
Continue to cook the soup for about 12-15 minutes more or until the pasta is completely soft (again, the pasta absorbs liquid, now you can also dilute the soup with some more boiling water, cook for another minute not more).
--
add salt and pepper to taste.
--
Remove the soup from the flame. Now add the crushed garlic (a lot) mix and cover. (after adding the garlic - don't cook the soup more!)

You can serve this soup hot like a main warm dish . It's our comfort - satisfying soup, I hope you'll like it as we do !.
Bon appetit!

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: soup, מרק

Stuffed Peppers / Italian food forever פלפלים ממולאים -מתכון בעברית

4-5 Large Bell Peppers (of any other Color)
1 Cup Uncooked Small Pasta= 90gr
6 TB Olive Oil
16 Ripe Cherry Tomatoes Quartered
2 Garlic Cloves, Peeled and Minced
1/4 Cup Grated Parmesan Cheese
1 Cup Small Diced Mozzarella Cheese
1/4 Cup Fresh Basil Finely Chopped- i use less
Salt & Pepper
Red Pepper Flakes
H o w :

Preheat oven to 400 degrees F = 200C.
Cut the top off of each pepper and carefully scoop out the seeds and membranes.
Cook the pasta in boiling salted water until al dente. Drain pasta and run cold water over the pasta to stop the cooking process.

Before and after...

In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings. Place the peppers standing up in a baking dish. Stuff each pepper with the filling and then place the top back on. Bake the peppers for about 35(45-50 minutes) minutes, or until the peppers start to wrinkle and blister. Serve warm or at room temperature.
Full recipe - Here


Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: buns, לחמניות

The Catalan flatbread recipe /Gourmet Traveller
2 tsp dried yeast
330 ml lukewarm water
½ tsp (caster) sugar
50 ml extra-virgin olive oil
500 gm (3 1/3 cups) plain flour
Topping:
80 ml (1/3 cup) olive oil (plus extra for brushing)
1 large onion, thinly sliced
3 fresh bay leaves (I use only 1)
1 each large red and green capsicum (350gm each), seeds and membrane removed, very thinly sliced (I use 2 of each)
2 garlic cloves, thinly sliced
1 tbsp coarse polenta (you will need some more)
250 gm zucchini (about 3)very thinly sliced (I use only 2 )
300 gm cherry tomatoes, halved
2 tbsp finely chopped flat-leaf parsley

H o w :

1 Combine yeast in a bowl with 330ml lukewarm water and stir until yeast dissolves. Add sugar, 2 tsp extra-virgin olive oil and ½ tsp fine sea salt and whisk together. Cover and stand in a warm place until foamy -5-30 minutes
Add flour and stir to combine, then place in the bowl of an electric mixer fitted with a dough hook and knead on low speed until soft and smooth (10-12 minutes). Rest for 5 minutes, then knead again until smooth and elastic (4-5 minutes). Cover and stand in a warm place until risen (25-30 minutes).
2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and bay leave(s) and sauté until slightly golden (4-5 minutes). Add capsicum and garlic, then cover and cook, stirring regularly until capsicum is tender (15-20 minutes). Remove from heat, set aside.
3 Preheat oven to 220C. Divide dough into 6 equal portions.
Roll out on a lightly floured surface into 30cm tongue-like shapes. Sprinkle three well-oiled baking trays with polenta, place dough pieces on top, cover and stand in a warm place until slightly risen 15-20 minutes .
4 Toss zucchini in a bowl with a little salt and remaining extra-virgin olive oil. Brush pizza bases lightly with olive oil, sprinkle with sea salt flakes and divide onion and capsicum mixture among the bases, leaving a 1cm border.
Scatter tomato, zucchini and parsley over the top, drizzle with a little more oil and season to taste. Bake until bases are golden and crisp (10-12 minutes) and serve immediately.

* This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish , editing with minor changes by Gourmet Traveller style. Full recipe - here - This recipe is from the October 2009 issue of Australian Gourmet Traveller

Lets's start :

The unbaked Catalan flatbread :

Ready to eat :

Labels: bread, לחם

Labels: cakes, עוגות

Based on the Israeli Guetta restaurant recipe
2 medium size carrots, peeled and cut into 3-4 pieces
1 medium-sized potato peeled and cut into quarters
500 gr fresh and clean pumpkin, diced into large pieces

Sauce :
1 / 3 cup canola oil (or 1/2 cup)
1 TB sweet paprika
1 TB cumin
1 TB caraway ground - optional (I didn't add)
1 Teaspoon salt
10-15 cloves garlic, crushed (or less/more)

H O W :
In a small saucepan cook the vegetables :
Fill the pot with a liter of boiling water and put the vegetables for cooking .
First cook the carrots for just a few minutes, add the potato and continue to cook ,add the pumpkin and continue to cook all the vegetables until they soften.
strain the vegetables and let them cool.
Now puree all the vegetables together (by hand) OR:
Puree half by hand ,and the other half put into your food processor. (One of the two mixtures was smoother the other more firmer) . Mix the two mixtures in a large bowl .
Preparing the sauce :
In a small bowl mix all the sauce ingredients and add to the vegetables in the bowl. Mix everything together.Eat warm or cold like a side dish or like a spread on Bread .
Keep the salad in the refrigerator up to one week .

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: cakes, עוגות, עוגת גבינה

Homemade is always better..

This roasted red pepper Bun was eaten for a late supper..full with tiny pieces of roasted peppers...spread with the finest ingredients. It was a healthy and tasty sandwich .
What was inside my bun? Mustard-sharp Dijon , mayonnaise,home-made sun-dried tomatoes (baked in the oven) baby rocket, spicy salami ,more roasted red peppers .. all packed in a warm bun sprinkled it with pieces of roasted pepper ....

Rolls with roasted peppers לחמניות עם פלפל קלוי - מתכון בעברית

makes 8 large Buns
2 roasted red peppers
1/2 cup warm water
7 g dry yeast
2 teaspoons sugar
500 g AP flour
1 teaspoon salt
1 Tablespoon olive oil
1 egg for Spreading over the rolls before baking

Make a yeast dough (without adding the peppers) and let it rise for 1 hour.Add the chopped roasted pepper to the dough. Make 8 rolls and let them rise 40 minutes .
Baking :- about 3 / 4 hour in the heat of the 180 .

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Labels: buns, לחמניות

Mango Ginger Basil Sorbet סורבה מנגו ג'ינג'ר ובזיליקום מתכון בעברית
5 large, ripe(4lbs)Mangoes
2" piece ; finely minced ginger
12-14 fresh Basil leaves ,chopped fine ( I use only 8 leaves)
1 1/3 cup Sugar (I use onky 1 cup)
1 1/3 cup water (I use only 1 cup)
8 tsps Fresh lime juice (I use lemons)
1 tbsp Vodka
Pinch of salt

H o w :

Peel the mangoes and cut into chunks. put them in a blender, along with the sugar, water, lime juice (lemon), vodka and the pinch of salt.
Squeeze any remaining juice out of the mango and add it to the blender.
Puree the mixture until smooth. (Pass through a strainer)
Add the ginger and chopped basil.
Taste the mixture and add more lime juice, as required.
Put the sorbet into a freezer-proof container and pop into the freezer.
Whisk to break down crystals every hour .or if you have an ice-cream maker let the maker do the work .
Leave to set overnight.
Scoop out & serve with cut mangoes & fresh basil if you like. Full recipe - here

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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

A cookie on a stick עוגיה על מקל-מתכון בעברית
make ahead the Pate Sucree (Shortcrust pastry) -the pastry source France:The Beautiful CookBook/The Scotto Sisters
for 25 cookies : (For 500g pastry )
125g soft butter
90 g superfine (caster) sugar
1 egg
250 gr AP (plain) flour
1 pinches of salt

H O W :
Pate Sucree (Shortcrust pastry) :

1. Cream the butter and sugar until plae and fluffy.Add the egg and mix for 30 seconds. Add the flour and salt and mix until a smooth dough forms.
2. Place the pastry on a work surface and knead until dough is smooth and elastic .
3. Warp the ball of dough in plastic and refrigerate for at least 2 hours (or better-longer). Remove from the refrigerator 1 hour before using. (any leftover pastry can be stored in the refrigerator for 4 days or frozen.

Making the cookies :
1. Preheat the oven to 400F (200 C) .
2. Roll out the dough not very thin and cut into 2in (5 cm) rounds.
3. Put any sweet filling (I use home-made plum Jam) in the center of each round, in the middle put a small stick and close with another pastry round.pinch nicely the ends.
4. Brush with egg white and bake for 15 minutes or until done .


Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: cookies, עוגיות

'Salame di fichi ' - Fig's Salami my way נקניק תאנים מתכון בעברית
recipe idea from here - Thanks to Deichrunner's Küche - I love your Food Blog !

250 grams Dried figs (soak them in boiling water for a few minutes and drain them)
50 grams almonds chopped coarsely
40 grams unsalted pistachios chopped coarsely
50 grams of dark chocolate 50% - chopped very fine
4 dried apricot (soaked in hot water and strained) cut into small pieces
1 small lemon -juice only
orange & lemon zest
few drops of Orange Blossom (if you like it)
H O W :
1. Cut the figs from the hard stem ends and then cut each one into quarters and chop finely in food processor with the lemon juice,apricots and the zest+ the orange blossom.
2. Mix the almonds with pistachios .add the chocolate.
3. Knead everything well together with your hands.
4. Forms 1 long roll of about 4 cm in diameter and wrap in a baking paper .
5. Leave to stand for at least 1 days outside (like I did) or in the refrigerator.
To serve the Fig salami: cut into about 1 / 2 inch thick slices.
This is just a Wonderful healthy snack !! - please let me know if you like it like me :-)

** Here is my new Twitter **

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Labels: italy

Rugelach/Skinny Chef with a change רוגעלך מבצק גבינת שמנת- מתכון בעברית

Preheat oven to 325° F. Whisk sugar and cinnamon in a bowl; set aside.
Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 of the walnuts, prunes, and chocolate morsels, plus 2 tablespoons sugar mixture.
Tightly roll dough into a log; place, seam side down, on a parchment or aluminum-lined baking sheet. Repeat with remaining dough.
Brush each log with milk; sprinkle with 1 teaspoon sugar mixture (and sprinkle with wheat germ). Bake until golden brown, about 30-40 minutes.
Cool first in your baking sheet for few minutes and then transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices. Store in an airtight container up to 2 days or better in your freezer .
Full recipe -here מתכון בעברית

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
Coming soon ... Thank you Zorra !

Labels: cookies, jam, עוגיות, ריבה

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Tomatoes Stuffed with Rice /Source: Saveur

8 firm, ripe medium tomatoes
1/2 cup Italian risotto rice
2 tbsp. finely chopped parsley
2 tbsp. finely chopped basil
2 cloves garlic, peeled and minced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

1. Position oven rack in top third of oven, then preheat oven to 400°. Pull stems off tomato tops, then trim about 3/4'' from bottom of each one and set ends aside. Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes. Arrange scooped-out tomatoes in a medium baking dish, and set aside.

2. Pass tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky purée, then transfer back into bowl. Add rice, parsley, basil, garlic, and oil; liberally season with salt and pepper. Mix well. Spoon filling into prepared tomatoes (there may be a little filling left over), and place a reserved tomato end on top of each stuffed tomato. Drizzle a little oil over tomatoes, and bake until rice is swollen and tender and tomatoes are soft and well browned, about 50 minutes. Remove from oven, and set aside to cool to room temperature. Full recipe

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עגבניות ממולאות באורז
החומרים
שמונה עד 9 עגבניות מוצקות, בשלות בגודל בינוני
חצי = ½ כוס אורז -פרסי או אורז לריזוטו
שתי = 2 כפות פטרוזיליה קצוצה דק
שתי = 2 כפות בזיליקום טרי קצוץ דק
שתי = 2 שיני שום קצוצות
עשר = 10 כפות שמן זית
מלח
פלפל שחור גרוס

אופן ההכנה
לחמם תנור לחום של 200 מעלות. להכין תבנית ריבועית בגודל 22 או 23 ס"מ משומנת מעט
לחתוך לכל עגבנייה את חלקה העליון 'המכסה' של העגבנייה ולהניחם בצד. בעזרת כף גלידה או כפית עם שוליים חדים (לריקון תפוחים) להוציא את חלקה הפנימי של כל עגבנייה , מבלי לפגוע בדופן העגבנייה. לצקת את תוכן העגבנייה לקערה. את העגבניות המרוקנות לסדר בתבנית
לטחון את תוכן כל העגבניות קלות במעבד מזון ולהחזיר לקערה
לקערת העגבניות להוסיף :אורז , פטרוזיליה,בזיליקום, שום ומחצית כמות השמן זית . לתבל במלח ופלפל ולערבב היטב
בעזרת מצקת למלא כל עגבנייה במלית (מצקת אחת גדולה לערך לכל עגבנייה) . לסדר מעל כל עגבנייה את המכסה שלה . לנטף מלמעלה את יתרת שמן הזית
לאפות את העגבניות כ- 50 דקות או עד שהאורז התרכך והעגבניות רכות ושחומות
לצנן מעט ולהגיש

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: market, שוק

A perfect Rosh Hashanah dessert :
DOUBLE-CRUSTED CARROT AND GINGER TART/"Cucina Ebraica" by Joyce Goldstein פאי גזר וג'ינג'ר- מתכון בעברית


2-1/4 cups all-purpose flour, plus additional for rolling dough
1 1/2+ 1/2 cups sugar = 2 cups sugar
Pinch of salt
14 tablespoons (1-3/4 sticks) chilled unsalted butter, diced
2 eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 pounds carrots, peeled and coarsely grated (7 to 8 cups)
6 tablespoons finely chopped crystallized ginger ( I use only 4 TB)

H O W:

1. In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt. If using a food processor, whirl ingredients briefly to blend them; add butter, pulse until mixture is crumbly, and transfer to a mixing bowl. By hand, cut in the butter with a pastry blender or two knives to make a crumbly mixture.

2. Beat 1 egg with the vanilla, lemon juice and 1 tablespoon cold water.
Sprinkle this mixture over the flour mixture, and stir and toss lightly with a fork until the mixture can be gathered together to form a ball of dough. You may have to add a little more water. Divide dough in two slightly unequal portions, flatten each into a disk, wrap in plastic and
refrigerate at least 1 hour.

3. Combine carrots and remaining sugar in a heavy saucepan. Stir in a couple of tablespoons of water. Place over medium-low heat, and cook, stirring occasionally, until the mixture is thick and jamlike. You may have to add a little more water to prevent the carrots from scorching. Stir in
the ginger, and remove from heat.

4. Preheat oven to 375 degrees. On a lightly floured board, roll out the larger portion of pastry and fit it into a 9-inch pie pan. Spoon in the carrot filling. Roll out the smaller disk of dough, and place it over the filling. Trim edges. Beat remaining egg with 2 tablespoons water, and brush
some of this egg wash on the edges of the pastry. Press the two layers together, and turn them under to form a slight rim. Crimp rim with your fingertips, or press with the tines of a fork to make a pattern. Cut a Star of David in the center of the tart, and brush the surface of the pastry
with remaining egg wash. Tart can also be finished with a lattice crust on top.

5. Bake until golden brown, about 25 minutes. Transfer to a rack, and cool fully.

Adapted from "Cucina Ebraica," by Joyce Goldstein -Full recipe Here

Labels: cakes

Tomato Focaccia פוקאצ'ה עגבניות עסיסית המתכון בעברית
Makes 1 Flatbread recipe by Deborah Mele /Italian Food Forever

1 Pkg. Active Dry Yeast = 7 gr = 2.25 ts.
1 1/2 Cups Warm Water = 375ml
4 Cups All-purpose, Unbleached Flour = 560gr
1 Teaspoon Salt
6 Tablespoons Olive Oil (5 TB)
10 Cherry Tomatoes, Halved, Or Plum Tomatoes Sliced (I use 15 cherry tomatoes)
6 Large Fresh Basil Leaves
Coarse Salt

H O W :
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 (1/2) hours.
Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.

Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Full recipe is Here
Buon Appetito!

ניתן לקרא את המתכון כטור במדור האוכל בעכבר העיר און ליין - כאן
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: bread, italy, איטלקי, לחם

Really good, really easy, and pretty too. A big hit !
Pickled Carrot Sticks /Gourmet November 2003; originally published November 1985 מקלוני גזר- המתכון
1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds- I didn't use this
1 1/2 tablespoons salt
H O W :
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Full recipe : Here
Cooks' note: Carrots keep, chilled in an airtight container, 1 month.

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Easy chocolate cupcakes /BBC Good Food קאפקייק שוקולד קלים להכנה-המתכון

300g dark chocolate 50-60% broken into chunks
200g self-raising flour
200g light muscovado sugar , plus 3 tbsp extra
6 tbsp cocoa
150ml sunflower oil , plus a little extra for greasing
284ml pot soured cream
2 eggs
1 tsp vanilla extract

H O W:
Heat oven to 180C . line a 10 (11! ) hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 (11) cases, then bake for 20 (30 min) mins until a skewer inserted comes out clean . Cool on a wire rack.
To make the icing:
Put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in. Full recipe - here

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: chocolate, cupcakes, easy

1. COOKS ILLUSTRATED CHOCOLATE CHIP COOKIES (Jan/Feb 96) עוגיות עם שוקולד - המתכון
For 38 half soft cookies:

2 cups all-purpose flour
½ t baking soda
½ t salt
1½ sticks Butter (melted)
½ c granulated sugar
1 c packed brown sugar
2 t vanilla extract
2 Eggs
1 12oz semi-sweet chocolate chips
H O W:

Combine flour, baking soda, and salt in a small bowl. Mix butter,
granulated sugar, brown sugar, and vanilla in large mixer bowl. Add
eggs, one at a time, beating well after each addition; gradually beat
in flour mixture. Stir in morsels and nuts. Bake on ungreased cookie
sheets for 15-18 min. @ 325°F.
Full recipe - Here

2. Cowboy Cookies

2.Cowboy Cookies /Saveur עוגיות הקאובוי של לורה בוש-המתכון

3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
1 egg
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut

H o w :
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.

2. In a large bowl, beat butter with a handheld mixer until smooth. Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth. Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut. Form dough into 24 balls; divide between 2 parchment-lined baking sheets. Bake until cooked through, 16–18 minutes. Let cool. Full recipe -Here+ print it- here
---------------
3. Lately, I wrote a review of Radio Rosco a Chef Restaurant in Tel Aviv. It was our second visit there.The food is mostly italian and you can find there great thin pizzas and yummy good desserts ,we love this place .More pics can be found in one of my known Hebrew Food Blog - Here ; please ,feel free and enlarge any pic you want :)

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: chocolate, cookies, oatmeal, restaurants, עוגיות, שוקולד, שיבולת שועל

! זו המנה האחרונה שנותרה, זה טעים כל כך

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: cakes, lemon, לימון, עוגות

Easy white bread/ BBC good food לחם לבן קל הכנה- המתכון בעברית

500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
H O W :

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Full recipe- Here


Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: bread

Chocolate caramel slice/Taste.com.au ממתק שוקולד קרמל- בעברית
Ingredients
Base
1 cup plain flour, sifted =140 gr
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g copha, chopped - I use butter
125g cooking chocolate, chopped
H O W :
Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan [I use a smaller pan :25x18 cm].
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden (12 minutes in a small size oven ) . Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
Source :Super Food Ideas - November 2003, Page 27 -Recipe by Johnston Family
Full recipe - Here

"....Make filling: Combine all ingredients in a saucepan over medium heat.."

".... Cook, whisking, for 8 minutes or until golden.."

Chocolate caramel slice ממתק שוקולד קרמל

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו +התפרסם היום בבלוג האוכל של חנית ורן

These Biscuits are east to bake (very easy) wonderful and marvelous. It's my first time baking them, but absolutely not the last time, give them a try .
Shirley Corriher's Touch-of-Grace Biscuits /The splendid table לחמניות קטנות נפלאות-המתכון

Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:

1 1/2 cups white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour , plus 1/2 teaspoon baking powder
1 tablespoon sugar
Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
3/4 cup buttermilk
1/2 cup heavy cream
For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife .Full recipe

"... toss them with 1 tablespoon kosher salt to coat well..."

"..While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan .."

... Add the vinegar, one-half cup water, the sugar ..

Quick radish pickles/ From the Los Angeles Times ,July 23, 2008 צנוניות כבושות<---מתכון

2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugar
H O W :
1. Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours.

2. While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.

3. Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.
Full recipe is < here >

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

# posted by Chanit Harel @ Monday, June 08, 2009 1 comments links to this post

A short and simple recipe for Chimichurri sauce .This sauce is based on chopped parsley and minced garlic and isn't hot ,only fresh , very green and piquant. to this version fresh Oregano is added. so I went to the near market , buying lot of fresh parsley:

I've chopped everything with a small size mixer and then in a bowl I've added the oil, lemon juice and the spices:
You can eat your Chimichurri right now or keep it for tomorrow :

Here is the Chimichurri recipe : מתכון לצ'ימיצ'ורי בעברית - כאן
1 cup parsley = 1 package
1 TB fresh oregano (or 1/2 TB dry oregano)
2-3 minced garlic cloves
juice from 1 lemon
4TB olive oil
2 TB vegetable oil
1/2 ts salt
1/4 ts sugar
a very small amount of red pepper flakes
4 TB water

How:
Mince the parsley ,oregano and the garlic .
Pout it to a bowl and mix in all other Ingredients. This sauce will keep fresh and good in the refrigerator for few days .

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

# posted by Chanit Harel @ Sunday, June 07, 2009 0 comments links to this post

The hebrew word for these small red tomatoes is Sherry tomatoes.I love these small and sweet tomatoes. A week ago I've found myself at the supermarket buying 2 small baskets full with small tomatoes,the price for 2 (they sell only 2..) was excellent,only 9 shekel .when I went home I was curious and I put the tomatoes on my kitchen weigh-scale :2.400 kg both of the baskets, what a price (1$ = 3.9310 shekel) !


The small tomatoes were selected - here are they in the bright green bowl:

Now I have to wash my tomatoes.. in another green and huge bowl .here are my small tomatoes in the soap bath..

Washing them with clean water ..they are shining ..

I've cut an X in every tomato, like this one : (for letting the brine later into them )

Pickled small tomatoes < עגבניות שרי כבושות-מתכון בעברית -< כאן

You need:
Glass jars
water
salt
garlic
stalks and leaves from a celery root
[dill and hot pepper can be added]

How:

Fill the jars with layers of the small tomatoes,garlic,the green leaves and cut up stalks.In another bowl mix the Brine (the salt with the water). make the salt water by adding 1 ts of salt (5-6 gr salt) to every 1 cup (200 ml) of water.mix few cups of water with the salt until the salt is dissolved.poor the salt water into the jars until they cover the tomatoes.seal the jars as usual.

Put the filled jars in the kitchen and wait.. after 4-7 days (or 2-3 days in the summer) the tomatoes will be ready to eat.their color become darker and will have a good smell .now, you have to keep them in your refrigerator ,it's better in small size jars or glass/plastic boxes .These pikled tomatoes can be eaten with every salty food.It's Delicious !!

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

T is for Tomato Preserves ריבת עגבניות

Tomato Preserves /The New York Times -August 22, 2008 [This recipe was created by Ruth P. Casa-Emellos, the director of the New York Times test kitchen] מתכון ריבת העגבניות בעברית- כאן

For each pound of cored and peeled tomatoes:
¾ pound sugar
3 cloves
1 stick cinnamon
1 ¼-inch slice peeled ginger
¼ lemon, thinly sliced, seeds discarded.

H O W:
1. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half (I did it)across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices.
2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight (for 6 hours was good) — no need to refrigerate.
3. The next day (later the same day..), tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. (40 minutes of cooking )Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves.
4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.Full recipe
"..cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel..."

".. Layer the tomatoes and sugar in a deep, heavy saucepan .."

"... Cover and let stand overnight .."

.. 3 cloves ,1 stick cinnamon .. peeled ginger..
"... Cook, stirring often .."
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Labels: jam, ריבה