My food news

I was asked for a recipe for Mujeddra , which is a lentil stew cooked with sauted onions and spices..I realy can't remember when I've cooked it in my kitchen.. so this week I've found 'Simon's' Mujeddra which was made few days ago, she makes wonderful dishes (and great cakes too!), and I trust her as a good source for any delicacy dish.Her dish was made of Basmati Rice and not with bulgur.Please enlager her pic, just here (please click on the left side pic), the Hebrew recipe is here מג'דרה
Recipe by Rina Valiro's cookbook :
For a vegetarian meal eat the mujeddra as simona did.. with fresh salad and cold yogurt
Recipe: Mujeddra 1 cup green lentils
2 finely chopped onions
3 TB oil
Salt and pepper
2 cups rice , washed and soaked in water for 1 hour
1/2 ts turmeric
1 1/2 cups water
3 more sliced onions
3 TB oil
H O W
Boil the lentils ,covered with water, until soften ,about 20 minutes (no water will remain)
Fry the chopped onions in oil, until golden brown, add the onions to the lentils,season with salt and pepper
Now add the rice, turmeric and 1 1/2 cups water ;Bring to boiling point ,lower the heat and cook for 20 minutes,in a covered cooking pot mixing several times with a fork .Fry 3 onions in oil until brown..decorate the dish with this onions, serve with cold yogurt..

I was also asked for a recipe for those brown eggs. I didn't make eggs like these, so 'Shamni' from Ynet food forum gave me the answer.. ביצים חומות
Put lot of water in a large cooking pot, add eggs.add Onion Skins to the water.
These brown skins will give the eggs wonderful dark brown color.
Boil the water, lower the heat(very very low, as he said) and cook for 6-8 hours.
If no water remains,add more boiling water to cover the eggs.
No guarantee.. I didn't try it ..but I love malawah ;)

- Paris in Hebrew: פאריז-1 + 2 + 3 + 4 + באגט של רן לוי-5 להוסיף את הפוליש לבצק
- A nice recipe: Petits pains au chocolat + here...

It's not a cookie.. it's more like a candy I think ..
These Bars are Very sweet, so I did't need any icing…
Pecan-Coconut Bars/based on Maida Heatter's Book of Great Desserts

24 Bars ריבועיות פקאן וקוקוס
Crust
1/4 pound butter(=1/2 cup=120 gr)
1/2 cup sugar (100gr)
1 cup AP flour
Preheat oven to 400F (200c),use a 9x13 in pan, line wuth baking paper
In small bowl cream butter, beat in sugar, then add the flour.beat only until dough holds together.transfer dough to prepared baking pan.with fingertips press it to cover the bottom of the pan evently. Bake 12 to 15 minutes until crust is lightly colored.while the crust is baking,prepare the topping.
Topping
2 TB AP flour
1/2 ts baking powder
1/2 ts salt
2 eggs
1 ts vanilla
1 1/2 dark brown sugar
3 1/2 oz coconut (=1 1/3 cups)
3 1/2 oz pecans coarsely cut or broken (=1 cup)
Sift flour,baking powder and salt.set aside.

In small bowl beat eggs,beat in vanilla and sugar. beat in dry ingredients.stir in coconut and nuts.when crust is baked to a light golden color,remove itfrom the oven.reduce oven temerature to 350F.Pour topping mixture over the hot crust.spread enently.return to oven.Bake 25 minutes.Remove from oven,let cool, then cut 24 Bars..

My new comfort shoes ...in bleu too (by 'comfort clogs')- you can walk and run and cook with them..