October 28, 2009

Buttermilk baps לחמניות ריוויון נפלאות

Dan Lepard's Buttermilk baps = Excellent Buns !
*

Buttermilk baps
/Dan Lepard - The Guardian :How to bake
לחמניות - מתכון בעברית 1 sachet instant yeast -I use 7gr
50g wholemeal flour
450g strong white flour, plus extra for dusting
2 tsp salt
50g soft butter
200ml cultured buttermilk - I use 150ml plain yogurt mixed with 50ml water
Oil, for kneading

H O W :
Mix the yeast, wholemeal flour and 100ml warm water in a small bowl and set aside for half an hour.

Put the white flour and salt in a large mixing bowl, and rub in the butter.
Stir the buttermilk with the yeast mixture, then add to the flour, along with enough water (about 50ml-I added 2 TB) to make a soft, sticky dough.
(By mistake I did it 'wrong' by mixing the white flour+ the wholemeal flour,then I took 50 gr of this mixture and continue with Dan's instructions )
Cover the bowl for 10 minutes, oil a 20cm area of work surface and knead the dough on it for 10 seconds. (my mixer did it for me..) Return the dough to the bowl, cover, and repeat the kneading procedure twice more at 10-minute intervals (again with my mixer help ).

Once kneaded the final time, leave the dough to rest for 45 minutes.

October 15, 2009

World Bread Day 2009 - The Catalan flatbread

World Bread Day 2009Yes ,it's coming .. Today is the fresh new WORLD BREAD DAY 2009 !
I want to thank again zorra from
kochtopf for organizing all these wonderful events and for hosting So many Breads around the world on her site. For more details on the World Bread Day 2009 please visit zorra's site - Here .

Catalan flatbread - "Coca de recapte"
לחם קטלוני שטוח- מתכון בעברית
Here is my wonderful Spanish Pizza :


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 :

October 14, 2009

Basbousa Cake -"just a kiss" for you עוגת בסבוסה

Bas-bousa Cake -"just a kiss"

Just a kiss - The Egyptian cake .
Few months ago ,I was looking for an old german cake recipe. I knew the cake is baked with planty of sweet cream and some kind of dried fruits and nuts. The recipe wasn't found. But.. like always when you clean or arange your stuff.. I found another recipe.
It was cut out from a very old newspaper,probably from the daily newspaper "Maariv" . I'm not sure if it's from the seventies. My mother cut the recipe and I'm not sure if she baked this cake ever.
Here is
the photo of that cake recipe from the old newspaper. It was the Basbousa Cake- the Egyptian semolina cake .
I like this cake's name ="Bass - Bossa " in arabic it means = just a kiss .


This recipe was listed in the newspaper was received from Mrs. Levana Zamir, in a competition of Egyptian food in Israel. The preparation of this cake caught my eye.. and I'm a semolina lover too..
So what's different in this semolina cake?
You have to use :
Semolina ,Sugar,Butter, Coconut,Yogurt and vanilla. (no eggs at all)
The cake is Partially baked and then spread with melted butter. After baking you have to mark small squares,then you pour over a sugar syrup and deepen the cuts.


Since the size of the bakind dish wasn't mentioned ,also I was not sure of the results ..I decided to make half of the cake amount and and half the syrup too .
I've baked my cake in 22cm square tin .I think even 20cm square dish will fit and the cakewill be slightly higher.
--
I'm very pleased with the results , I hope you'll like this cake, like me :-)

Basbousa Cake
עוגת בסבוסה - מתכון בעברית
For the cake:
250 gr semolina
150 gr sugar (=3/4 cup)
100+50 melted butter
1/2 cup coconut (= grated coconut )
1/2 cup yogurt
1 ts vanilla

For the syrup:
150 gr sugar
125 ml water (=1/2 cup)
juice of a small lemon
vanilla
H O W :1. Preheat the oven to 350F.
2. In a bowl mix the semolina with 100 gr of the melted butter.
3. Add the sugar and coconut and mix.
4. Add the yogurt and vanilla and mix .
5. Pour the cake batter into a butterd baking dish (20-22 cm).
6. Mark small squares - about 3cm each .don't cut the batter deeply.
7. Bake the cake in the hot oven for 15-20 minutes. Take the cake out of the oven and spread with the remainind 50 gr butter.
8. Continue to bake for 10-15 minutes or until the cake is golden- brown.
-
In the meantime make the syrup:Cook the syrup ingredients, bring to boil and cook for 5 minutes (it will be sticky); let the syrup cool until the cake is done.
Pour all the syrup at once on the hot cake. after cooling (when the cake is still warm cut into small squares (just deep the cuts)
Chanita.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

October 13, 2009

Pumpkin Salad Tripoli style סלט צ'ירשי

Pumpkin Salad(spread) Tripoli style
 
Do you love your salad hot and spicy ? ... It's Pumpin season now and Today I want to share with you a recipe for a pumpkin salad -one of my favorites . This recipe is very simple to prepare and one of the most popular salads here in Israel .
 

Pumpkin Salad Tripoli style סלט צ'ירשי-מתכון בעברית
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 .


Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה 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

Easy to make: Ice Cream Sandwiches

Ice cream Sandwiches
 

Ice cream Sandwiches
קסטה - מתכון בעברית

20 chocolate Petit Beurre biscuits
460 gr cream cheese
1 can (14 ounces) sweetened condensed milk (397gr)
100 gr white chocolate, melted
250 ml (1 cup) double cream
1 ts vanilla sugar
a handful of (frozen)raspberries
--
22cm (or 23cm) square tin covered with baking paper

H O W :
Use about 10 biscuits to cover the baking tin bottom.
In the Mixer bowl mix the cheese until it softens and is smooth .
Gradually add the condensed milk and melted chocolate .
Add the vanilla sugar and pour in the cream .continue to whisk until the mixture is creamy and like a thick mousse .
If you add frozen fruit, mixed them in now, (a handful of frozen fruit)
Pour the mousse on the Petit Beurre biscuits bottom .

Cover and freeze for 90 minutes.
After about an hour and a half, remove the tin from the freezer (it only started to freeze).Arrange the remaining Petit Beurre biscuits above .Freeze your sandwiches for 5 hours or for a night.
Before serving : remove from freezer, cut into portions.Keep the remaining cake cover in the freezer.

 

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה 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

October 11, 2009

Mango Ginger Basil Sorbet סורבה מנגו

Mango Sorbet- making Sorbet without an Ice Cream Machine
 

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


Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה 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

A cookie on a stick עוגיה על מקל

'A cookie on a stick' - Not for kids only ..

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 Sistersfor 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 .

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה 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

October 9, 2009

'Salame di fichi ' - Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' -Italian Fig's Salami נקניק תאנים איטלקי


'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 and 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


 
 
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanita 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

October 4, 2009

Rugelach- רוגלך

Rugelach- a melt in your mouth sweet treat רוגלך
 
Rugelach
/Skinny Chef with a change
רוגלך מבצק גבינת שמנת- מתכון בעברית

3/4 cup butter =160 gr
8 ounces reduced fat cream cheese, room temperature
2 cups all-purpose flour, plus more for work surface = 280 gr
1/4 teaspoon salt
-
1/2 cup plus 2 tablespoons sugar = 100gr + 2 TB
1 1/2 teaspoons ground cinnamon
3/4 cup low sugar raspberry preserves =300 gr + -
1 1/3 cups (about 1 cup) walnuts, toasted and finely chopped
1/2 cup chopped prunes -I didn't add
1/2 cup bitter sweet chocolate morsels - I didn't add
3 tablespoons milk
1/4 cup wheat germ -I didn't add
H O W :
Whisk flour and salt in a bowl; set aside.
In a large bowl, beat butter and cream cheese with an electric mixer on medium speed.

Reduce speed to low.
Add flour mixture and mix to form a soft dough.
Roll into a ball and wrap in plastic.

Refrigerate 6 hours (up to overnight).
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
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה 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
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