Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

Ricotta and Coffee (+heavy cream) in a very easy to make dessert (no cooking at all). 6 eaters will enjoy this not too sweet deserts and will say : Thank you . Give it a try !  (thanks to Saveur magazine for another great recipe).

Ricotta and Coffee Mousse
saveur

source:http://www.saveur.com/article/Recipes/Ricotta-and-Coffee-Mousse?src=SOC&dom=fb

2 cups store-bought ricotta= 500 gr
1 cup cold heavy cream = 250ml
⅓ cup sugar = 65 gr
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate

H O W :

1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

3. Bring ¼ cup water (60ml) to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.

Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

Garnish with shaved chocolate.

 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

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

Strawberries and Cream

Strawberries ,So red and sweet Strawberries - here  with lot of Cream: A white red dessert

 

 

Strawberries and Cream

10-12 small  portions
 

1 cup double cream = 250 ml

1/3 cup white sugar = 65 gr

1.5 teaspoon gelatine

2 tablespoon  water

200 ml sour cream

 

For topping:

Fresh Strawberries (or other fresh and seasonal fruit)

Whipped cream
-----
10 - 12  60ml moulds

 

H O W:

Combine double cream and sugar. Heat in a small saucepan .

Soak the gelatine in the water in a small bowl for 5 minutes.
Add to the cream, stir until dissolved and begining to boil .
Remove from heat , let cool for 8-10 minutes.
Beat sour cream (with a fork) then fold into cream mixture. 
Pour into 10 - 12 , 60ml moulds.
Chill until firm (for 2 hours or more).
Grind some Strawberries with an electric mixer.
Add few teaspoon of icing sugar (if the Strawberries are not very sweet).
Pour few teaspoons of Strawberrie mixture over the cold portions. 
Serve cold with whipped cream.

Variation : use persimmons.

 

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

Noon Chai - it will warm your body and soul !

NOON CHAI

We love this Chai : flavorful, salty (just a little) , sweet (not to much) and it will warm your body and soul. Give it a try ! 

-- 

NOON CHAI

recipe source

For 4 Servings

INGREDIENTS:
3 cups water
1 T wuyi oolong tea leaves
½ tsp baking soda - I use less
¼ tsp salt
8 cardamom pods, crushed to expose the seeds
1 cinnamon stick
1 star anise
2 cups milk
1 Tablespoon sugar

Garnish:
finely chopped, raw sliced almonds and pistachios

H O W :
Bring 3 cups of water to a boil then bring down to a simmer. 
Add tea, baking soda, salt, and spices, and simmer for 20 minutes. 
After 20 minutes of light simmering, add 2 cups of cold milk + sugar and turn up heat to high. 
Continue to cook over high heat, stirring constantly, until mixture just comes to a boil.
Strain and serve with finely chopped almonds and pistachios on top. 







 --------

Coffee makers

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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

World Bread Day 2013 - Soft Pretzel Rolls

Yes ! The Bread Party is here again !

The World Bread Day is taking place today : October 16th 2013.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads from around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.

 

These Soft Pretzel Rolls are easy to make and have a nice shape and color.
 Fun to make and eat, try them today !

This recipe for Soft Pretzel Rolls, is based on a recipe by Jessica Lankey, from The Rajter/Stutzman Family Favorites, one of the cookbooks created at Family Cookbook Project.com. I have made few changes from here.

Soft Pretzel Rolls
For 6 Pretzel

Ingredients:	3 ½ cups AP  flour= 390gr 4 Tbsp. brown sugar - I use golden sugar 2 tsp. salt (sea salt preferably) - I use only 1 tsp.salt 1 Tbsp. dry yeast, dissolved in the water = 11 gr 1 cup water =240ml (120°) fairly warm but not hot. water-soda solution: 1 Tbsp. baking soda mixed with 1 Cup boiling water 1 egg beaten with 1 teaspoon water in a small bowl.
H O W:	Mix water, yeast, brown sugar in a food processor (yes, use your food processor!) or use a large mixing bowl. Add flour and salt and mix until dough is smooth. (Add more flour if sticky). Let the dough sit overnight in a plastic container in the fridge. Now divide the dough into 6 pieces. Roll each piece into a rope, very thin,a little bigger than a pencil about 60 cm long.  Shape into an upside down U shape on your table. Bring the ends together and twist them. Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a cookie sheet. Now let the pretzels raise for 30-40 minutes or until about double in size. Brush with the water-soda solution. I didn't boil my Pretzel Rolls -For a chewier crust put 2 Tbsp. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner. Brush the pretzels with the egg and the water that was whipped up in a small bowl.(This gives the pretzel a nice shiny glaze). Sprinkle with toppings like coarse salt.  Bake in a hot oven 225C (400 to 450 degrees) for 12 to 15 minutes or until well browned.

 

 

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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

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.

Chocolate Peanut Butter Pretzel Cookie Bars

Chocolate Peanut Butter Pretzel Cookie Bars 

Call it a cookie or a candy - it's a winner recipe and easy to make too !
 

 Chocolate Peanut Butter Pretzel Cookie Bars
/king arthur flour web site -here is the original recipe

Crust

• 6 1/4 ounces (177g) All-Purpose Flour
• 1 3/4 ounces (57g)  ground pretzels (measure after grinding)
• 1 3/8 ounces (39g) confectioners' sugar
• 4 ounces (113g)  melted butter

 Filling

• 12 ounces (340g) semisweet chocolate chips - I use broken 60% chocolate
• 9 1/2 ounces (269g)  peanut butter, smooth preferred
• 1 1/4 ounces (35g) coarsely chopped pretzels, for topping

One 9 x 13" pan

          H O W :

Preheat the oven to 350°F (180C).

Line a 9" x 13" baking pan with parchment, leaving the ends long to create a sling. (This will make removing the bars easier).

To make the crust:

Combine the flour, ground pretzels, and sugar, mixing with your fingers to sift and combine.

Add the melted butter and mix again until you have a soft but not wet dough. (I've made this in my food processor). 

Press the dough into the pan and bake for 10 to 12 minutes. The crust won't brown much, but will firm up nicely.

Remove it from the oven and cool completely.

To make the filling:

In a double boiler melt the chocolate chips or the chocolate.

Add the peanut butter, stirring until well combined and smooth.

Pour the filling over the crust.

Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles.

Sprinkle more crushed pretzels on top for added crunch.

Chill in the freezer for 45 to 60 minutes.

Use the parchment to lift the bars out of the pan.

Slice into squares or bars.

You can serve frozen; just chilled, or at room temperature . 

Recipe source  :http://www.kingarthurflour.com/recipes/chocolate-peanut-butter-pretzel-cookie-bars-recipe

 

above : still soft fresh

Ready to eat !  

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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Rich Cream CheeseCake -The Best Cheesecake Ever !

Rich Cream Cheesecake- The Best Cheesecake Ever !

 

 

Rich Cream CheeseCake
/"BEST OF BAKING" CookBook :BY Annette Wolter and Christian Teubner

SHORTBREAD:
1 3/4 cups  (200g.) flour
8 tbsp. (120 g.) butter, cut in small pieces
1/4 c. plus 1 tbsp. (70 g.) sugar
1 egg yolk
Pinch of salt
Grated peel of 1/2 lemon

FILLING:
1 cup (250 ml) milk
1 cup (200 g.) granulated sugar
Grated peel of 1 lemon
Pinch of salt
4 egg yolks (large)
2 env. unflavored gelatin = 2  tbsp
3 tbsp. water
400 ml whipping cream (450 ml by the Book)
1 lb. (450 ml.) cream cheese
----
Powdered sugar

H o w:
To make shortbread:
Sift flour onto a clean working surface or into a large bowl.
Dot with butter.
Make a well in the center and add sugar, egg yolk, salt and lemon peel.
Working from center outwards, quickly knead all ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 2 hours .
-
Preheat oven to 375 degrees (190 C).
Grease 2 baking sheets.
Line sides of 10 inch (25 cm) springform cake pan with trip of waxed paper.
On floured surface, roll out dough to make two 10 inch (25 cm) rounds.
Place on greased baking sheets.
Pierce one round all over with fork to prevent it from rising unevenly during baking.
Bake 8-10 minutes or until golden brown.
While still warm, cut round which was pierced with fork into 12 equal portions.
Cool on rack with other round.

To make filling:
Put milk, sugar, salt, lemon peel and egg yolks into a double boiler.
Heat gently, stirring constantly, until smooth and slightly thickened.
Remove lemon custard from heat and transfer to medium bowl.
In small saucepan dissolve gelatin in water over low heat.
Stir into lemon custard.
Cool.
Whip cream until stiff.
Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.
Put mixture into blender and process until smooth.
Return to bowl and carefully fold in whipped cream.
Place uncut shortbread round into prepared springform pan.
Spoon in cream cheese filling ,smooth the surface.
Arrange cut shortbread on top to form a round.
Refrigerate until set. for 1 night .
Remove cheese cake from pan and carefully peel wax paper away.
Sift powdered sugar over cake. 

 

-------
Rita Hayworth - Moon River

 

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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com