Fluden - "The Lost Recipe was found !!" ..

Fluden
My grandmother,Devora (dora), was born in Passover 1909 ,she came to Israel in 1950, some time ago ,we had some magic and exciting moments.. remembering ours beloved grandma.
I was asking my mom to find me grandmother's recipe for sour-cream dough filled with Rahat and she told me:
"when you'll came on saturday..we'll look for it together in that small bag full with grandmother's recipes... " .
So mom took out one recipe , another recipe, everything was written by my grandmother in german in a handwriting mom reads so easily, and I can hardly understand, but when mom is reading the recipe aloud ,it's more clear to me .. There were many recipes , in some of them were written only the Ingredients.. couse grandma was a great baker, and she knew how much time to bake the cake and in which baking dish.. but I don't know... and then few minutes later , mom take out an old paper,rolled up, on top was written Fluden.. and inside was grandmother's fluden recipe.

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

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

The Best Ever Lemon Meringue Pie פאי לימון נפלא

The Best Ever Creamy Lemon Meringue Pie פאי לימון ומרנג

Creamy Lemon Meringue Pie recipe /Land o'Lakes..> פאי לימון - מתכון - כאן

A fresh lemon traditional pie delicious!

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Butter = 90 gr
2 tablespoons cold water

Filling Ingredients:
1 cup sugar =200 gr
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 Egg yolks, beaten
1/2 cup fresh lemon juice
3 tablespoons Butter =45 gr
2 teaspoons freshly grated lemon zest

Meringue Ingredients:
4 Egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

H O W :

Heat oven to 475°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool; set aside.

Reduce oven temperature to 325°F (160C) . Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 to 3 minutes). Whisk in lemon juice, butter and lemon zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

Bake for 25 to 30 minutes or until meringue reaches 160°F. and is lightly browned. Cool at room temperature for 1 to 2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.

Full recipe - Here + Print this recipe - Here + HERE <-----landolakes.com/blog

! זו המנה האחרונה שנותרה, זה טעים כל כך

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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Lemon Tart - Tarte Au Citron טארט לימון

Lemon Tart - Tarte Au Citron טארט לימון

I'm a Lemon lover. I always was and always will be .. !

Last weekend I went to bed earlier ..but Not alone , I took (again) the Bon Appétit - May 1999 magazine with me.I was looking for a very special Lemon Tart . guess what ? - I've found it ! on page 110-111 :That very yellow lemon tart .On the next day, I run again into my small kitchen to bake this wonderful lemon tart . The crust is still nice and crisy (2 days after), the filling is rich - sweet- sour . A perfect spring Tart for you (I hope) and for us .. !

Lemon Tart - Tarte Au Citron
/Bon Appétit May 1999
For crust
1/3 cup almonds (about 2 ounces) - I use 60gr almonds
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces - I use 90 gr
2 tablespoons (or more) ice water - I use 1 TB

For filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream - I use sour cream
4 large eggs
---
Lemon slices (optional) - Yes ,sure ! :-)Make crust:
Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry.
Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes (25 minutes). Cool crust on rack 15 minutes. Maintain oven temperature.

Make filling:
Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.

Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes (30 minutes).
Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. Keep refrigerated.
Garnish tart with lemon slices, if desired.
Cut into wedges and serve.
Full recipe - Here Bon Appétit May 1999
Print this recipe - Here Bon Appétit May 1999

chocolate and banana cake בננה ושוקולד בעוגה

Chocolate banana cake 

We love this cake.It's a small soft ,wet and golden brown cake.A real pleasure to make and eat.I've made this cake twice this week !An easy and healthy recipe for everyone ! with 100% whole wheat flour, oil and honey .

chocolate and banana cake
עוגת בננה ושוקולד בעברית

3 eggs
1 large ripe banana, roughly mashed
6 tblspns of honey
1C whole wheat flour
2 tsp baking powder
6 tblsp of vegetable oil
1/2 tsp cinnamon powder
1/2 tsp vanilla essence
100 gr of dark chocolate, chopped
a handful of almond slivers

How

1. Pre heat the oven at 180 deg C.
2. Line an 8 inch square pan with foil and grease it.
3. Beat the eggs for 30 seconds with an electric beater at medium speed.
4. Add the banana and honey and beat again till fluffy.
5. Add the oil and vanilla and beat for a couple of minutes more.
6. Sieve together the flour, baking powder and cinnamon powder.
7. Add the flour mixture, a few tblspns at a time, to the egg mixture.
8. Gently fold in, preferably with a rubber spatula.
9. Add the chopped chocolate and fold in.
10. Tip the mixture into the prepared pan. Sprinkle the almond slivers on top.
11. Place the pan in the centre of the pre heated oven and bake for about 27-30 minutes or till th top is firm, slightly darker round the edges, and a toothpick inserted through the centre comes out clean.
12. Cool in the pan for a couple of minutes.
13. Transfer to a rack and gently peel off the foil. Cool completely before cutting into 16 squares.

 full recipe is Here =sunitabhuyan.com [thank you !] http://sunitabhuyan.com/?p=819

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו

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Sweets and Art אומנות ומתוקים

R E D

Global Street Art - for more :Good Magazine [+more] אומנות רחוב

Semolina cake - Hebrew recipe בסבוסה - עוגת סולת

It's a painting ! - "The man with bolltles" - Painting Oil, 2008 by Hemant Bhavsar
Here is Hemant Bhavsar's Artist Portfolio הגלריה המלאה של האומן- פה

Turkish coconut and semolina cake - Hebrew recipe טישפישטי של ז'קו- המתכון המלא

White on Rice Couple - That's the Blog name (pic from this Blog) -one of the Best Food Blog,I want to eat this dish now ! ;-)

Carl Warner - His Art work with Food [BBC + Telegraph] קרל וורנר-יוצר תמונות נוף ממזון

Oven Baked Chicken - The Hebrew recipe עוף טעים בתנור לפי אהרון "ששת"-פורסם בווינט.תודה, אהבנו

Milk rolls -The Hebrew recipe פטי פאן או לה-לחמניות חלב צרפתיות

** She is Amazing - just look and listen to here ** תודה לאפי על הקישור

This Weekend special :Dan lepard's recipes

I love Dan lepard's recipes.His Baking Book is my admired Bread Book . I think all of his recipes are special.His magic touch can be found in every Bread or cake recipe .Here is another example- the: Lemon drizzle cake. So simple but not like others.Oil and butter, cornflour,ground almonds,caster sugar...
Here are some more of Dan's recipes I love:
1.Foccacia Genovese - recipe 2. Simple milk loaf - recipe
3. Chelsea buns - recipe 
4. Cucumber pickle juice rye Bread - recipe 5. Light rye flatbread - recipe 6. Chocolate custard muffins - recipe 7. Orange almond butter biscuits -recipe and there will be more recipes ! :-)

Lemon drizzle cake

Lemon drizzle cake/Dan lepard עוגת לימון מזוגגת50g unsalted butter, melted
50ml sunflower oil
finely grated zest 2 lemons
90ml lemon juice
150g caster sugar
2 large eggs
50g ground almonds
150g plain flour
2 tbsp (20g) cornflour
2 1/2 tsp baking powder
75g icing sugar

Full recipe :Dan lepard's Forum

What to read or visit : The Britannica Blog [picture Britannica's Blog]

The Esquire Chili Cook-off: Introduction By Scott Raab- with 6 recipes ! [picture :Esquire]

Italian made -How to play with your food

קרקרים מקמח 100%מלא -תמונות והמתכון :פה coming soon:Thin wheat crackers
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן

UPDATED: Jan 4, 00:31-Second Stage of Operation Cast Lead Begins /dover.idf אתר דובר צה"ל
Here is the video "15 Seconds in Sderot"