Ingredients:
(makes about 30 small buns)

• 3 1/2 cups self raising flour
• 7 ounces soft butter (200 gr)
• 2 cups yogurt
• 5 ounces grated Feta cheese (150 gr)
• 7 ounces grated Kashkaval cheese (200 gr)
• 1 cup finely chopped herbs: dill, parsley, chives, thyme, basil, spring onion
• 1 scrambled egg and some sesame
• 1 baking dish, topped with nonstick baking mats

Instructions

1. Heat oven up to 350 F (180 C)
2. Mix all ingredients in a bowl together and knead until the dough is unified (add flour if needed).
3. Create small buns from dough and place on baking dish. Brush some egg on buns and sprinkle some sesame on top.
4. Bake for 30 minutes until buns are golden brown.
5. Serve warm.

Enjoy!

Nitzan

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Ingredients:

• Oil - for deep frying
• 2 pound zucchini, cut into quarters, with the pill on.

For the dressing:

• 1/2 cup olive oil
• 10 crushed garlic cloves
• 1 cup chopped mint leafs
• Salt and pepper, freshly ground
• 1 teaspoon sugar
• Fresh lemon juice

Instructions:

1. Heat up oil for deep frying.
2. Fry zucchinis until they’re golden brown. Place on a plate with paper towels for a couple of minutes.
3. Put zucchinis in a serving bowl and mix with all dressing ingredients. Taste it and improve seasoning according to your liking.
4. Serve at room temperature.

Enjoy,

Nitzan

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Ingredients:
(makes 6-8 portions)
           For the salad:

• medium size bowl full of fresh lettuce leafs.
• A bundle of roquette leafs

          For the dressing:

• 1 teaspoon lemon juice
• 1/3 cup balsamic vinegar
• 1 teaspoon mustard
• 2 ground garlic cloves
• Course salt and pepper, freshly ground
• 1 teaspoon sugar
• 3/4 cup olive oil (or less, according to your liking)

           For the cheese:

• 2 rolls goat cheese
• 1/2 cup flour
• Salt and pepper, freshly ground
• 1 teaspoon ground thyme
• 1 teaspoon sweet red Paprika
• Oil - enough for half deep frying
• 2 scrambled eggs

Instructions:

1. Tear lettuce leaves and place in a large bowl. Add roquette in.
2. Slice cheese rolls into 1/4 inch thick slices (1/2 cm).
3. In a deep bowl mix flour, salt, pepper, paprika and Thyme together.
4. Heat up frying oil.
5. Dip cheese slices into flour mix, then in the scrambled eggs, then in the flour mix again. Fry rolls on both sides until golden brown.
6. Place all dressing ingredients in a jar, seal well and shake until dressing is smooth and consistent. Pour dressing over salad leafs and mix.
7. Place warm cheese slices on top of salad.
8. Serve with fresh bread or warm Fucaccia bread.

MMM, I can actually smell it…

Nitzan

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Tuiles is a classic, thin, crispy French cookie, which has a shape similar to a roofing tile (hens “Tuiles” in French). The Tuiles is considered to be a prestigious and expensive cookie and it can be found at any french patisserie.
It is served in tea parties all over the world, with ice cream or sorbet, and as a great tasting garnish for desserts at gourmet restaurants.

Ingredients
(makes about 36)

• 1/2 cup sugar powder
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup (120 gr) soft butter
• 2.5 table spoons honey
• 1.5 teaspoons vanilla extract
• 2 egg yolks

Instructions

1. Heat oven up to 300 F (150 C)
2. In a medium size bowl - mix sugar powder, flour and salt.
3. In a mixer bowl - Whip butter and honey together until a creamy mixture is formed. Add the vanilla extract.
4. Add the flour mixture twice, alternately with the egg yolks and whip again until the mixture in constant.
5. Using a higher mixer speed continue whipping for 1 minute, until mixture is light and completely smooth.
6. Place a non stick baking paper on a baking dish (you might need more than 1).
   Pour 1 teaspoon of the mixture at a time, over baking paper, 3 inches apart.
7. Using a spatula or the back of a spoon, flatten each cookie to a 3.5 inch diameter circle. Try and make them as thin and constant in thickness as possible.
8. Put in oven 1 baking dish at a time. Bake for 8 minutes or until cookies are light golden brown.
9. Using a spatula, quickly remove 1 cookie at a time from baking paper (while still hot).

If you want to get that classic rounded tile shape:
Place cookie on top of a rolling pin and tighten it on.
The cookies will cool very fast, take it off the rolling pin and place in a plate.
Do so with all the other cookies. You should work fast, Tuiles handled and rounded after cooling will crack or break. You could put it back in the oven for 15-30 seconds to soften it and handle it again.

Have fun,

Nitzan

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Ingredients

For the bottom part:

• 4 tablespoons almond concentrate
• 1 pound (1/2 kilo) pitted ripe cherries
• 2 pears- peeled, cut into small cubes
• 3 tablespoon Brandy OR Cherry Brandy
• 1 cup sugar

For the topping

• 2/3 cup flour
• 1/4 cup ground almonds
• 1 cup sugar
• a pinch of salt
• 6 egg yolks
• 3/4 cup whipping cream

Instructions

1. In a cooking pot- put cherries, pears, almond concentrate, the alcohol you chose and sugar and cook for 10 minutes.
2. Lay out and flatten warm mixture in an oval baking dish (The good old  Clafoutis!). Let cool for a short while.
3. Heat oven up to 350 F (180 C)
4. Using a mixer or a food processor - mix flour, almonds, sugar, salt, egg yolks and whipping cream together.
5. Gently pour mixture over cherry mix.
6. Bake for 30 minutes and let cool before serving.

Tastes amazing, go try it!

Nitzan

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Ingredients
(makes 4 portions)

• 8 small pears
• 1 red wine bottle
• 1 cup sugar
• 2 cinnamon sticks
• 3 aniseed “stars”

Instructions
- Peel peers but leave top branch whole. Place pears in a medium size cooking pot and pour wine in.
Add   spices and sugar. Pour water until pears are covered.
- Heat up using a high flame until water is boiling. Lower flame to medium flame and cook for about 35 minutes or until pears are soft (but not falling apart).
- Could be made up to 2 days prior to serving. Could be served either hot or cold.

Have a good one!

Nitzan

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Ingredients

• (makes about 20-25 pieces)
• 1/2 pound (200 gr) dark chocolate
• 1/4 cup raisons
• 1/4 cup roasted almonds
• 1/4 cup peeled roasted pistachios

Instruction

1. Prepare a “double pot”: 2 cups of boiling water in a pot - on top of it place a heat prove bowl or a second pot, without it actually touching the boiling water.
2. Break chocolate to small pieces, put inside upper pot and wait till chocolate is melted (using medium size flame). Mix until all chocolate chunks are gone. Take off flame.
3. Add raisons and pistachios (leave some aside for garnishing). Mix together.
4. Fill each paper cup with chocolate mix and garnish with pistachios on top.
5. Place in fridge for at least 30 minutes before serving.

Enjoy,

Nitzan

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Ingredients
(makes about 4 portions)

• 2 cups un boiled Quinoa
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• 1/2 cup dried unsweetened cranberries
• 1/2 cup chopped walnuts
• 1 chopped celery branch
• 1 tablespoon finely chopped purple onion
• 1 tablespoon coriander, 1 table spoon mint, 1 tablespoon parsley - by taste
• Salt and pepper - by taste

Instruction

1. Wash quinoa in a fine net strainer. Shortly fry in a cooking pot with 1 teaspoon oil. Add 3 glasses of water and pinch of salt and wait until water is boiling.
2. Cover cooking pot and let quinoa cook for 15 minutes, until all water is absorbed and quinoa grains are slightly transparent.
3. In a bowl, mix all ingredients together, add salt and pepper and let cool in fridge before serving.

Easy and quick, right?

Nitzan

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Ingredients

(makes 4 dishes)

• 1.5 pounds (700gr) chicken breast
• 5 tablespoons peanut butter
• 1/4 cup soy sauce

Instructions

Slice chicken breast to cubes of about 1/2 inchX1/2 inch.

1. In a bowl, put the peanut butter, the soy and 1 cup of hot water. Mix until a smooth texture is formed. Add the chicken cubes and wait for at least 10 minutes.
2. Place 4-5 chicken cubes on each skewer in 1/2 inch spaces in between.
3. In a skillet, heat up 2 tablespoons of oil and and fry skewers for 4 minutes at each side, or until chicken becomes golden brown. (You can also grill the skewers instead)

Enjoy!

Nitzan

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Ingredients:
(Serves 4)

• 1 pound (500gr) Salmon filet
• 16 brunches fresh Rosemary
• 4 tablespoons olive oil
• Coarse salt and ground pepper

Instructions:

Heat oven up to 350F (180C)

2. Slice Salmon to 16 cubes of about 1inchX1inch (you can leave the skin on).
3. Take leafs off bottom part of Rosemary brunches and skewer 1 cube on each branch.
4. Spice the fish with salt and pepper. In a skillet, heat the oil up on a high flame.
5. Fry cubes for 1 minute at each side.
6. Place inside a baking dish and bake for 5 minutes. Serve while hot.

(You could fry the salmon a day in advance and heat it up in the oven for 7 minutes right before serving. You could also grill the skewers instead of frying and baking: do it on a well oiled grilling net.  Grill the fish for 2 minutes at each side)

Now how easy was that?! Bon appetit,

Nitzan

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