How NYC’s Best French Toast is Made

The very best Tahini cookies

Tahini cookies - mix, roll and bake

These cookies are getting compliments as they are very tasty and so easy to make, just mix 4 ingredients by hand in a bowl, roll them into small cookies, flatten a little and immediately bake.

Tahini Cookies

For about 50 small cookies

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100 grams soft butter

1.5 cups plain white flour = 210 grams

1/2 cup white sugar = 100 grams

1/2 measuring cup tahini

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Powdered sugar for Sprinkling after baking

H O W:

Mix all the ingredients by hand.

Make small balls (50) same size. Place the cookies on a large baking paper in a large flat baking pan. Flatten each ball slightly by pressing with your finger.

Bake for about 15 minutes at 175 degrees

Remove from the oven and leave the cookies in the baking pan until they cool (otherwise, they may crumble).

Sprinkle powdered sugar over the cookies and store in an airtight container.

Pears Jam - The recipe

Our new pears jam has a wonderful and special taste and color.

The jam requires a little advance preparation and is special, (very) sweet and reddish in color.

On my last visit to the neighborhood greengrocer I bought 1.5 kilo giant yellowish green pears with some red cheeks. 

Pears for jam making have to be firm and hard, then the pectin content will be higher than a fruit at its peak ripeness, also at the same time we'll strengthen the jam with pectin that we'll make from the pears seeds and skins.

How:

Peel the pears, keep the skins and put them in a pot.

Now cut the pears, and remove the pits and the cores, also put them in the same pot.

Let's cook everything (without the pears) with lemon peel together for a few minutes, filter the liquids and keep them for cooking the jam.

Boil the cooking liquids with the chopped pears and lemon juice in a pot until the fruit softens.

Add the sugar and mix. 

Cook the jam until it gets a reddish and passes the plate test, the cooking time will be about an 1 hour.

Pear jam - the recipe

1.5 kilo pears

peel from one lemon

2 measuring cups water

3 measuring spoons freshly squeezed lemon juice

600 grams sugar

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A pot with a capacity of about 4 liters with a thick bottom

Preparation:

Peel the pears and remove the core, put the skins and cores of the fruit in a pot.

Add 2 cups of water and the lemon peel to the pot, bring to a boil.

Cook on a moderate flame for 10-12 minutes.

Meanwhile, cut the pears into small pieces, not too small.

Filter the contents of the pot, return the cooking liquids to the pot (discard the skins and cores of the fruit), add the pears and lemon juice to the pot. 

Cook on a medium flame until the fruit softens.

Add the sugar to the pot, stir over a low flame until it melts.

Bring to a boil, cook on a medium flame until the jam is red and ready according to the plate test.

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2022unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Kiwi Sorbet - the recipe

Kiwi Sorbet

I waited for the kiwis to ripen... and they had their time. Every day I went over and checked, I put the soft and ripe ones in the fridge.

All I wanted was to make a kiwi sorbet. The green colors are my favorite now, also the combination of sweet sour, which here in this sorbet is very tasty. Kiwi sorbet is a wonderful thing :)

Kiwi Sorbet - the recipe

The cost of the sorbet includes the price of the fruit + 200 grams sugar.

A day before preparing the sorbet or a few hours before the preparation, we will prepare sugar syrup:

Boil 1 measuring cup of white sugar (200 grams) with 1 measuring cup water. Stir to dissolve the sugar and bring to boil. Cook 4 minutes at a moderate boil. Remove from the flame, cool on the counter and then in the refrigerator until the syrup is very cold.

Choose about 600/650 grams of ripe kiwi (about 8 units) and keep in the refrigerator until ready to use.

Wash, wipe and peel the fruit.

Coarsely chop the kiwi into the container of a food processor, add the cold sugar syrup (300 ml) and 1 measuring spoon of freshly squeezed lemon juice

Grind everything together briefly.

Transfer the mixture to a sorbet/ice cream machine. Operate according to the manufacturer's instructions until a sorbet is ready.

Transfer the sorbet to a freezer container and freeze for two hours or overnight.

Remove from the freezer a few minutes before serving, use an ice cream scoop to scoop out sorbet balls

Easy Cantaloupe Sorbet

Cantaloupe Sorbet

I went with mom to the nearby shop. While she chose such beautiful bright green peppers, I chose a large, ripe (slightly soft) and beautiful cantaloupe. According to the experts in our family.. choosing a successful Cantaloupe has 2 main parameters - a good smell, also, its shell will be beautiful. At home it turned out that the cantaloupe was really successful.

 Making Sorbet/Ice cream at home has several advantages:

Only natural ingredients.

Quality ingredients.

A large variety of flavors + so nice shades/colors.

The easy preparation, along with the fact that some types of sorbet/Ice cream require advance preparation.

Sugar syrup, which is the basis for a large part of the sorbet, can be prepared in a large quantity that will be enough for several sorbets. The syrup should be kept in the refrigerator in a jar, it will also keep well for several months.

Great satisfaction from the process of making the sorbet/Ice cream.

It's fun to serve a cool and SO GOOD dessert made by yourself :-) .

In the summer, a portion of sorbet during the day is delicious and very refreshing.

And yes, it's very tasty, more than it looks in the photos  :-).

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Nectarine sorbet - the recipe

Nectarine sorbet

Very soon the nectarines will disappear from our markets, so if you still find some ripe, good and aromatic, make a refreshing dessert from them: Nectarine Sorbet. Choose ripe, reddish yellow nectarines. The sorbet taste is really excellent.

Wash the nectarines, score an X at the bottom of each one with a sharp knife. Now put them all together or in two rounds in a wide pot (for example a 4 liter pot will be fine) with boiling water for a minute or two. Carefully remove from the hot water and place for a minute or two in a bowl of ice water or cold water. This process will help us peel the fruit from its delicate skin. Ripe fruit will peel more easily.

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Pizza snake bread - watch and make

Pizza snake bread from the allrecipes.co.uk site is a good idea not for kids only, here is the full recipe.

The Best Ka'ach bilmalch(biscuies)-Yotam Ottolenghi+Sami Tamimi

ka'ach bilmalch biscuies and I'm back with you...
These savory biscuies recipe is from Yotam Ottolenghi and Sami Tamimi's cookbook 'Jerusalem'. Very easy to make, crispy (but not too much), we love them so much !. 
Let me know how much you love them... (I'm also here)

 

 

 *Ka'ach bilmalch*

 

 

Ka'ach bilmalch

You'll need for 30-40 biscuies (I've got 32):

500g plain flour, sifted

100ml sunflower oil (I use canola oil)

100g unsalted butter, diced and left to soften

1 tsp fast-action dried yeast

1 tsp baking powder, sifted

1 tsp sugar

1½ tsp salt

½ tsp ground cumin- I didn't add this

1½ tbsp fennel seeds, toasted and very lightly crushed- I didn't add this
about 100ml water (some more water)
Topping-
 1 medium free-range egg, whisked

2 tsp white and black sesame seeds-  I use also Za'atar

H O W:

Preheat the oven to 200c.
Place the sifted flour in a large bowl and make a well in the centre. (I use my mixer bowl).

Pour the oil into the well, add the butter, yeast, baking powder, sugar, salt and the spices (= if you use the spices) and stir together well until a dough is formed. Add the water gradually while stirring until the dough is smooth. Knead for a couple of minutes.

Line a baking sheet with baking parchment. Pinch pieces of the dough into small balls, about 25g each.
On a clean surface, roll the balls into long snakes, around 1cm thick and 12-13cm long. Form each snake into a closed ring and arrange on the baking sheet spaced about 2cm apart.
Brush each ring with the whisked egg and sprinkle lightly with sesame seeds (and/or Za'atar).
Leave to prove for 30 minutes.

Bake the biscuits in the oven for 20- 22 minutes, until golden brown. Allow to cool down before storing them in a clean jar or an airtight container.
They keep for up to 10 days.

My advise: please double this recipe.....

Chanita Harel at My Mom’s Recipes And More. http://momsrecipesandmore.blogspot.com