Challah and more.. ביליק פיש של אמא שלי

* Sharon Stone on peace, women and her new film - Here

"The Hollywood actress was in Israel for a five-day visit as a guest of the Peres Center for Peace.."

* Tel Aviv, the white city- Here

* cartoonist group - Here

* India's regional cuisines dazzle with fresh flavors, textures and colors - Here* Secrets of Indian home cooking found in Green Tree kitchen -Here
* How to peel potatoes.. Here [you can watch this film :-) ]

* "Yud Creative Pastry " - from Israel .

 

Eggs - Just For Fun
"gefilte fish" without the fish...with lot of onion - yummy ! mom- I can eat them everyday

We call them 'baylik fish' בייליק פיש של אמא

Potato Bread/BREAD-Le Cordon Bleu(Home collection) לחם תפוחי אדמה
Makes 2 loaves1 large potato (1/2 lb=220gr),cut into cubs
1 oz fresh yeast or 1 TB dried yeast
1 TB sugar
2 1/2 TB (=45 gr) butter,melted
1 ts salt
5 cups white bread flour
1 1/4 cups coarse steel-cut oats
1 1/4 cups milk,lukewarm
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2 TB plain yogurt to glaze
just let me know if you want the full recipe

















This is "my Mom's Butter Zopf",she loves this challah very much.
אמא, יהיה אפשר לטבול ברוטב של הבייליק פיש, למרות שאני שותה אותו ולא צריכה חלה
כפי שאת יודעת, החלה נעשתה עבורך מאהבה.וגם לחם תפוחי האדמה- בהמשך











 
 
Challah/Classic Essential-Breads And Buns(Murdoch Books )
Makes 2 medium braided loaves
2X 7 gr sachets dried yeast (I use 4 ts dry yeast)
1/2 cup warm water
6 cups unbleached plain flour
1 ts salt
1 TB caster sugar (I use sugar)
60 gr butter, melted
2 eggs,lightly beaten
1 cup warm water,extra
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1 egg yolk
2 ts water
sesame seeds
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1. Dissolve yeast in warm water.sift 4 cups of the flour,salt and sugar into a large bowl.
Make a well in the center and pour in butter,beaten eggs and dissolved yeast.
Cover mixture with a little of the flour,cover and set aside 10 minutes or until yeast is frothy. Add extra water and stirmixture until well incorporated.beat with a woden spoon for 5 minutes (I beat for 2 min. only..)Add enough of the remaining flour to make a soft dough.
2.Turn out onto a lightly floured surface and knead 10 minutes or until dough is smooth an elastic. place dough in a lightly oiled bowl; cover and leave in a warm place for 1 hour or until well risen.punch down dough and knead for 1 minute.divide dough into 2 equal halves.return one half to bowl,cover; leave to rise again while preparing first challah.
3.Divide remaining half into 3 equal pieces. Roll pieces into rops about 3 cm thick and 30 cm long.place ropes side by side on try and plait from centre. pinch ends and tuck under to seal.cover and leave to rise 45 minutes or until well risen.punch down other half of dough and shape as above,leave to rise.
4.Preheat oven to 350F (180c),brushchalla with combined egg yolk and water and sprinkle with sesame seeds.
Bake for 35-40 minutes or until bread is golden brown and sounds hollow when tapped.
cool on a wire rack.
** One more recipe from this great Booklet you can find -Here

From My sister's garden ..

Taype restaurant,Netanya מסעדת טייפה נתניה

The weather was fine, a Spring day today... the best time in the year, here in Israel ,the night are still cold, but you can smell the spring ...