March 12, 2006

Chocolate-Glazed, Strawberry-Filled Cream Puffs - Recipe :Here

For you - my dear son




Lemon Curd /Cooking Light YEAR: 2000 ISSUE: May PAGE: 200 למון קארד/קארד לימון
INGREDIENTS :
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine
For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook
until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter;
cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a
whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1-1/3 cups

קארד לימון
בסיר קטן לערבב
שלושת רבעי כוס סוכר
קליפה מגוררת מלימון אחד
שתי ביצים מס' 1
לבחוש במטרפת ידנית ללא הפסקה ,לבשל כ- 3 עד 5 דקות
להוסיף: 2/3 כוס מיץ לימון
עשרים וחמש גרם חמאה
להמשיך לבשל עוד כ- 5 דקות או עד שמסמיך
לטרוף כל משך הבישול למניעת יצירת גושים
להסיר מהאש, לצנן
לאחסן במקרר למספר שעות לפני השימוש
הקרם מסמיך עם הקרור


Good Morning..

A new Ice-cream in Israel ..

Blondies, Monkey Bars, Brownies and Chocolate Crackle-Tops בלונדיס,חיתוכיות בננה,בראוניז ועוגיות שוקולד סדוקות

Persian Halva, somebody game me.. today (brown flour,sugar,oil,water..) -תודה ליוסי שהביא לי חלבה פארסית אוטנטית
Blondies בלונדיס

Dark brown sugar will give you an especially flavorful blondie.
Yields sixteen 2-inch squares.
4 oz. (8 Tbs.) unsalted butter; more for the pan
1-1/2 cups firmly packed dark brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1-1/2 tsp. vanilla extract
5 oz. (1 cup plus 2 Tbs.) all-purpose flour
Scant 1/4 tsp. salt
2 oz. (3/4 cup) coarsely chopped toasted pecans
Position an oven rack on the middle rung. Heat the oven to 350°F. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved. Cook, stirring, about 1 min. longer--the mixture will bubble but should not boil. Set the pan aside to cool for about 10 min.
Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment. Stir the egg, egg yolk, and vanilla into the cooled sugar mixture. Add the flour, salt, and nuts, stirring just until blended. Pour the batter into the prepared pan. Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 min.
Set the pan on a rack until it's cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
from Fine Cooking #34, pp. 44-49 -Full Recipe - Here


One Dish Meal: With a little planning and a well-stocked pantry, you can eat delicious, no-fuss meals all week / apple and pear loaf with gorgonzola - Recipe / Israeli nostalgia נוסטלגיה ישראלית

4 comments:

Lera said...

Chanit, The ice cream looks yummmmmmmmmm! My mouth is watering..;)

chanit said...

Hi lera !
These are New flavours (to me..) :pomegranate ,pear and kiwi sorbet..
I love them, and Thank you :-)

knutschflower said...

In Austria we don't have pomegranate ice, but I love pomegranates and I think we will taste the ice in May/June when we will make holiday in Israel!! ;o)

chanit said...

How nice :-)
I hope you'll enjoy your visit here
If you'll visit Haifa,don't forget that ice-cream shop..
Please let me know if you need any advice or Tip .
Welcome to Israel !

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