Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread

We think this one is the best spreads ever, give it a try. 
I love eating it with any kind of Bread or just with a Teaspoon ..(Yes!).

 

Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread

 

1 head garlic

Sea salt

170 gr goat cheese (I use 16% fat)

60 ml olive oil + 1.5 ts olive oil

1/4 Preserved Lemon (1.5 TB) 

1.5 TB fresh mint leaves

2 TB fresh parsley leaves

 

H O W :

Preheat your oven to 400F (200C).

Cut of top garlic bulp, drizzl with 1.5 ts olive oil, sprinkling with sea salt.

Warp with foil and roast until soft (40-50 minutes).Let it cool for few minutes. press garlic skins

with your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Mix : garlic, cheese, olive oil,  Preserved Lemon ,mint and parsley in your food processor.

Store in you fridge up to 1 week.

 

 

 

 

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 © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Zucchine, Limone e Fagioli- It's a Summer Salad !

Courgettes ribbons with  beans and lemon dressing - Tested this week - I love this Summer super easy dish !
Zucchine, Limone e Fagioli
/Gino d'acampo סלט זוקיני ושעועית לבנה- מתכון בעברית
Ingredients:
4 Courgettes
400g tinned cannellini beans (drained)
1 un-waxed lemon
2 tablespoons of chives (chopped)
1 tablespoon of freshly chopped flat leaves parsley
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

Preparation:
Wash the courgettes and slice thinly lengthways using a swivel-blade potato peeler. Cook in a medium size saucepan with boiling water for 1 minute. Drain and place in a large bowl.

Grate over the zest of ½ of the lemon and squeeze in the juice of the whole lemon.
Add in the cannellini beans with the chive and parsley, season with salt and pepper.
Pour in the oil and mix well.
Leave to marinade for 2 minutes before serving.
Once ready serve at room temperature with some warm crusty wholemeal bread.
Full recipe - Here

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 © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Here above : without the lemon dressing

'Salame di fichi ' - Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' -Italian Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' - Fig's Salami my way נקניק תאנים מתכון בעברית
recipe idea from here -
Thanks to Deichrunner's Küche - I love your Food Blog !

250 grams Dried figs (soak them in boiling water for a few minutes and drain them)
50 grams almonds chopped coarsely
40 grams unsalted pistachios chopped coarsely
50 grams of dark chocolate 50% - chopped very fine
4 dried apricot (soaked in hot water and strained) cut into small pieces
1 small lemon -juice only
orange and lemon zest
few drops of Orange Blossom (if you like it) H O W :
1. Cut the figs from the hard stem ends and then cut each one into quarters and chop finely in food processor with the lemon juice,apricots and the zest+ the orange blossom.
2. Mix the almonds with pistachios .add the chocolate.
3. Knead everything well together with your hands.
4. Forms 1 long roll of about 4 cm in diameter and wrap in a baking paper .
5. Leave to stand for at least 1 days outside (like I did) or in the refrigerator.
To serve the Fig salami: cut into about 1 / 2 inch thick slices.
This is just a Wonderful healthy snack !!
 please let me know if you like it like me

 

 

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanita 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
התפרסם היום בבלוג האוכל של חנית ורן

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

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter and Chocolate in one cookie ! a great combination and most easy to make and bake.we love these cookies very much .

 

 

Peanut Butter-Chocolate Chunk Cookies
/martha stewart
 עוגיות חמאת בוטנים ושוקולד-מתכון בעברית
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

H O W :
Preheat oven to 350 degrees.

In a bowl, whisk together flour + baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.

Stir in chocolate chunks.
Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool

Full recipe

 

Lemon Poppy Seed Muffins -easy low fat and tasty, here is the recipe

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"