new pics 2006

 

Isn't she/He.. pretty ?

Summer is coming...

LEMON GINGER SNACK CAKE

Do you want to make fine schmaltz [chicken fat] ? - please read - Here

"Koulourakia Almira"- Savory twists from Greece עוגיות יווניות

the cookies before baking ...

LEMON GINGER SNACK CAKE עוגת לימון וזנגויל

Thanks to ostwestwind from her Blog that I love SO much: Küchenlatein, without her post there was No cake today :-)

Cake Ingredients:
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon grated lemon peel
1/4 cup LAND O LAKES® Sour Cream
1/4 cup milk
1 egg
1/4 cup LAND O LAKES® Butter, melted
Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon LAND O LAKES® Butter, melted
1 to 2 tablespoons lemon juice Instructions:Heat oven to 375°F. Combine flour, sugar, brown sugar, baking powder, ginger and lemon peel in 8-inch square baking pan. Set aside. full recipe

--------------- Links and Recipes :
** CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE + Here
** Bake My Day - a nice Blog from Netherlands
** Focacce and Calzoni: More Wonders from the Pizza Oven!** Learn how to make a calzone** The Family Recipe Box is Here /Homemade Sweetened Condensed Milk

Unbeatable Banana Bread לחם בננות

** "The Red Phone " - from the patchwork girl in Black and white

** Study: Chocolate may boost brain power

"The chains of habit are generally too small to be felt until they are too strong to be broken." /Samuel Johnson

 

after soaking 500gr chick-peas ,[we call them just hummus] for a night, I cook them with lot of water ,until soft.. then I add olive oil + salt + pepper, this time I add cumin , and it's very tasty; best eaten : warm or cold .. try this..

New and Interesting recipes:

** Green Garlic Recipes Chef Dante Boccuzzi of Aureole-New York, NY

** Granny Smith Apple Sorbet with Sauternes Jelly /
Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia [Adapted by StarChefs.com

Yesterday we open the new Fetina cheese, and yes, I'm in love with this cheese ! you can't find fetina in any store here,but when you find it, you get a small - 200 gr white package..
This Fetina - a feta style cheese,denemark made by Arla is wonderful with any salad you love ,on bread, in a soup, with pasta ..with spinach= spinat (a food site from dk) .. I'll buy another one very soon !

 

Lisa from on the face is writing this week about another (Hebrew) blogger Hanan Cohen which "has created a site that aggregates Israeli blogs written in English" , thank you Lisa !

By
the time you're 80 years old you've learned everything. You only have to remember it." /George Burns
Visiting ... and many others in my 'Food Sites I Love' -* Tanvi's Blog - From the Pantry , avital's Blog - Le Pétrin (in the list) , Cate's Blog - very good things , * Jan's Blog - Here , weeklydish - Here ,foolforfood - Here , glutton rabbit - Here , * ivonne in cream puffs in venice, Melissa the Cooking Diva , Lisa's Blog ! and more :-) . 3 very ripe bananas were in my kitchen... but for this 'bread' I need only 2,they were very very ripe, and I knew - if not now.. tomorrow will not be another day for them..
This bread is, again very easy to make, if you have soft butter,and all ingredients..
I use yogurt not sour cream , and 2 TB less of the sugar.. Now.. I can feel banana smell here.. after 70 minutes in the oven,you get a high,moist and realy very very tasty Banana Bread !! ;-)

"Unbeatable Banana Bread"/Family fun

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3 medium-large very ripe bananas (1 cup mashed)
1/2 cup sour cream
H O W
1. Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.
2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.
3. Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.
4. Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add mix-ins if desired (see below).
5. Scrape the batter into the prepared pan and smooth the top with a spoon.
Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.
6. Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack.
Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.
7. For custom flavors that are sure to please everyone in your clan, try these fun variations.Chocolate Chip Walnut Banana Bread: Follow steps 1 through 4, then stir 2/3 cup mini chocolate chips and 1/3 cup chopped walnuts into the batter.
Cranberry Banana Bread: Follow steps 1 through 4, then stir 1 cup dried cranberries into the batter.
Full recipe - Here

"Unbeatable Banana Bread" לחם בננות

Basbousa - Semolina Cake

------------------------------It's geting warmer everyday, but Spring is still here...

Malai - Mom's Cornmeal Cake..

-------------------------------------------------Like 2 Lovers ...

Baking this Orange-Pecan Tea Bread again ...

* Craving for food lights up the brain - Here

* "Ask questions and avoid dining disasters" - Here

* Unbeatable Banana Bread - Here

* Jerusalem, yesterday -A song in the street [Hebrew]- one of Yussi banai's ..
*New : Frozen Maple Walnut Torte - Here* nice pics - Here* מסעדה מעניינת - אנדרסן בת"א - לרן (ran)
* Harold's Planet Blog - Here
* "Look who's cooking " - Here
* "The Da Vinci Code" - the film (ran)
* Speedy Dinner Rolls - Here
* Tessiner Gnocchi mit Salbeibutter - Here
* traditional Hungarian dish - Here
* New:Banana Orange Sorbet - Here* New: Kiwi Green Apple Granita - Here

Basbousa - Semolina Cake-MIDDLE EASTERN HOME COOKING/Tess Mallos 
בסבוסה-עוגת סולת
As I love semolina, I have to try every new recipe which has semolina in...
I've baked some other 'Basbousa' cakes with or without flour, with oil.. some were too sweet, other were round.. if you have soft butter you can make this cake in few minutes.
This recipe came from Egypt, and there are other versions all around here..
I add only half of the syrup, couse we don't like it too sweet.. here comes the recipe :
1/2 cup (125 gr butter) soft3/4 cup (150gr) superfine(caster) sugar
1 ts vanilla
2 eggs
2 cups (300gr) fine semolina
1 ts baking powder
1/2 ts baking soda
3/4 cup (180gr) plain yogurt
----------------------------------
blanched almonds,preferable halved
syrup - [ I use half = 1 cup sugar+3/4 cup water+lemon juice]
2 cups sugar
1 1/2 cups water
1 TB lemon juice

----------------------------------

Preheat oven to 350F (180C)

In a bowl, cream butter,sugar and vanilla until light and fluffy.

Add eggs,one at a time,beating well after each addition.Sift semolina,baking powder and baking soda, fold into butter mixture alternatly with yogurt.

Spread batter into a greased 8X12 inch (20 X 30 cm) cake pan.(evenly arrange almonds on top in rows..so that when cake is cut, an almond will be centered on each piece=4 across width and 7 along length)

Bake until top springs back when pressed, 30-35 minutes.

Meanwhile, to make the syrup, place sugar and water in a heavy saucepan. cook over medium heat, stirring accasionally, until sugar is dissolved. add lemon juice and brind to a boil. boil rapidly for 10 minutes, then cool by standind in cold water. (As I wrote before.. I prepared half syrup and cook it in advance so.. it was cool)

Spoon cooled syrup over hot cake.Cool thoroughly and cut into diamond shape or squares (like mine..) to serve.

Garnish with whipped cream if desired.

Semolina recipe - Thanks to Küchenlatein I love your Blog

I have to try this

* New : Grilled Pineapple Sandwiches with Frozen Coconut/Pineapple Yogurt

חלה עגולה חיים כהן

Ran is cooking - רן מבשל לנו

Ready... 2 round challah Bread / http://pilpel.iba.org.il/ חלה עגולה- חיים כהן

1 kg AP flour

1 1/2 cups water

1 1/2 cups milk

1 egg

3 TB brown (golden) sugar

3/4 TB salt

50 gr butter

2 TB dry yeast

10 + 25 minutes in the oven

And now I have to bake them ...

19:15

17:30

6 1/2 Hours later

----------------- Reading..משהו לקרא

* May 2006: Top-Rated Recipes/Southern Living

* Woodland Creatures Stumble Into Peril in 'Over the Hedge' - Here

*******************************************************************************

We have a new Mom here היונים במרפסת שלנו

May 3 2006

חלה עגולה מתוקה
ל - 2 חלות

:החומרים
ק"ג קמח
כוס וחצי כוסות מים
כוס וחצי כוסות חלב
ביצה
שלוש כפות סוכר חום
שלושת רבעי כף מלח
חמישים גרם חמאה
שתי כפות שמרים יבשים

חלבון ביצה טרוף עם מעט מים קרים להברשה
זרעוני שומשום

:אופן ההכנה
שמים את כל המרכיבים במיקסר, עם קרס הלישה. לשים במהירות נמוכה 15 דקות. מכסים ומאחסנים במקרר למשך הלילה. למחרת מוציאים את האוויר מהבצק, מגלגלים לגליל, ואת הגליל מגלגלים בצורת שבלול מהודק. מניחים בתבנית, מכסים ומניחים לתפיחה נוספת לשעה וחצי עד שעתיים. מחממים את התנור לחום גבוה (210 מעלות). מברישים את החלה בחלבון וזורים שומשום. אופים 10 דקות, מנמיכים את החום לבינוני-גבוה (190 מעלות) ואופים עוד כ- 25 דקות, עד שהחלה זהובה

החלה הזו הינה עוד מתכון מעולה של השף חיים כהן, נסו לתהנו

**Yockelson's Large and Luscious Two-Chip Oatmeal Cookies עוגיות

Ran is Cooking..

Ran ,sprechen se deutsch ? + + +

Yockelson's Large and Luscious Two-Chip Oatmeal Cookies 
32 cookies
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1 1/2 teaspoons pure vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white-chocolate chips
3/4 cup sweetened shredded coconut
H O W

1. In a medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled.
2. Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

 Full recipe - Here
http://www.foodandwine.com/recipes/yockelsons-large-and-luscious-two-chip-oatmeal-cookies

"Three Chips for Sister Marsha" - Here

Orange-Pecan Tea Bread and more

The great Firework's show - Tel Aviv 16.5.2006
SO,everyone here loves this cake, and we know the cake is low fat and not too sweet, I think this one makes it better.. ! ;) I'll bake another one this weekend.
Orange-Pecan Tea Bread /From CookingLight כיכר תפוז פקאן דיאט
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans. Recipe - Here

Paper forest Blog - Here

The Pasta Shapes Gallery - Here

There is a new shop in town...



* Chloe makes an Apple jam,I have to try this one ! ,you can just eat it
* Visit Rani and Raja for nice food and photos..
* Mutfakta Zen from Turkey has a very nice Blog, even I can't understand a word.. Tijen's other Blog is here - in English !
* "Her name is Bahar Yaka.." - visiting her 2 Blogs today : kitchen-art + gastronot /Turkey

Preserved Lemons - Ready to eat !

עוגת שמרים וקרם פרש
I've found this cake recipe in an old "Neue Post" magazine,from Germany, somewhere, years ago.
The cake is full with 'creme fraiche', which we can now buy in Israel again (after few year we couldn't - don't ask me why..) ,we have here lot of milk, I add golden sugar,couse we have no 'Wurfelzucker' here...
You should bake this cake in a very large baking dish.. very easy to bake, soft and sweet, do you need more from a yeast cake?... please let me know if you need the English version