tag:blogger.com,1999:blog-10254557577510651682024-02-07T07:17:38.009+02:00Mint n BerryLironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1025455757751065168.post-70544080245453485452015-12-12T21:39:00.000+02:002015-12-12T21:39:06.149+02:00Ricotta Zeppole with Cherry n Chocolate FillingI've been going over the blog lately... and I realized that my <a href="https://www.youtube.com/watch?v=uuRR37An6lc" target="_blank">last video</a> was posted in august TWO YEARS AGO !!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVCJjBJOwwi2VmQxnE5_m8dbUhwllxvCScQEQNwS5wV5UIrQ-Vqrb8NhR-T18plEqaG-U6i1lCd85oWqZail-OKY8bP4vBNNNal_NHxuG0jd0-26dPVdmahwesWNhpiHH39AwtVNfjiE5/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVCJjBJOwwi2VmQxnE5_m8dbUhwllxvCScQEQNwS5wV5UIrQ-Vqrb8NhR-T18plEqaG-U6i1lCd85oWqZail-OKY8bP4vBNNNal_NHxuG0jd0-26dPVdmahwesWNhpiHH39AwtVNfjiE5/s640/2.jpg" width="640" /></a></div>
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At first I couldn't believe that two years have gone by since my last video. </div>
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Then I realized that that's just wrong, and decided to make a new one! </div>
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However, I got so excited about shooting a video, I forgot to take pictures... </div>
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If I hadn't told you, would you have noticed that these are actually screen shots?</div>
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(Do tell in the comment section!!)</div>
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I came across the idea when we were served ricotta Zeppole in a most boring restaurant somewhere in the Italian Alps. This dessert is really the only thing that redeemed it (well, only partially. The food was so plain). It was originally filled with nougat and served with vanilla sauce, yummmm. </div>
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My version looks more like mini sufganiyot - Just in time for Hanukkah !! </div>
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Ahm, well maybe more like just in time to not miss Hanukkah... </div>
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But nevertheless! Just in time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAowCEw3sYBIAtxjhTg4hr5pOfMb1yUBYCHfUdBbEDtmkHxLXGB-tg_FuAQUxopNuefS78wpJiTgy4E9R-PT5m6haxozZzxqQ-xPUWblUaCEsUG0SZUnVuOvhAVcLkxTeWlgDVsIMa5ghT/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAowCEw3sYBIAtxjhTg4hr5pOfMb1yUBYCHfUdBbEDtmkHxLXGB-tg_FuAQUxopNuefS78wpJiTgy4E9R-PT5m6haxozZzxqQ-xPUWblUaCEsUG0SZUnVuOvhAVcLkxTeWlgDVsIMa5ghT/s640/3.jpg" width="640" /></a>*<u>Disclaimer</u>: Since cherries are not in season, I used preserved cherries. I got Toschi Amarena solely because their box is so darn pretty!! After tasting their product I can say that I still really like the box... I find them a bit too sweet for my taste and that the quality doesn't really justify the price (I payed the equivalent of 9.5 euros for 180g of actual cherries). However, they are better than the cherries that are preserved in more watery syrups because they're not as squashy. If you know of a better brand please share :)<br />
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<h3>
<span style="color: #a64d79;">Ricotta Zeppole with Cherry n Chocolate Filling</span></h3>
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40-45 zeppole, based on <a href="http://thecottagemarket.com/2013/12/grandmas-zeppole-quick-easy.html" target="_blank">this</a> recipe</div>
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<b>Ingredients:</b><br />
30g bitter-sweet chocolate<br />
40-45 cherries*<br />
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140g of flour<br />
2 1/2 tsp of baking powder<br />
A pinch of salt<br />
2 eggs<br />
50g sugar<br />
2 tsp vanilla paste<br />
350g fresh ricotta cheese<br />
80g cream cheese<br />
Icing sugar for decoration<br />
oil for deep-frying<br />
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<b>Method:</b></div>
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Melt the chocolate over a bain-marie. Place the cherries on a baking parchment and drizzle the chocolate over them. Let cool.</div>
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Mix flour + baking powder + salt in a small bowl. Use a big bowl to beat the eggs + sugar till the mixture is slightly foamy and a bit lighter in color. Stir in the ricotta + cream cheese + vanilla paste. Finally, add the flour mixture and beat till uniform. </div>
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Fill a medium pot with enough oil to deep-fry tablespoons of batter - I measured about 2 1/2 cm of oil from the bottom. Heat it up on low-medium heat to about 170-180 degrees Celsius (if you don't have a thermometer see tips to follow). </div>
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Make batter balls using a tablespoon sized cookie scoop (if it sticks to the scoop, dip it in some water, <b>before scooping</b>), push one chocolate coated cherry into the center of the scoop and then use your fingers to close the batter over it. Deep-fry these beauties for about 1.5-2 minutes until golden to light brown. Tip nu. 1: if it takes the Zeppole less time than that to fry, the oil is too hot and they won't be ready on the inside - reduce the heat. If it take much longer than that - turn the heat up a bit. Tip nu. 2: you are looking for lazy and slow frying bubbles, not crazy loud ones. Loud ones indicate the oil is too hot for the Zeppole.</div>
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Remove from the oil and soak up extra oil with paper towels. Sift icing sugar over the Zeppole and serve immediately.</div>
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Happy last day of Hanukkah everyone :) Oh, and merry Christmas, of course!<br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com2tag:blogger.com,1999:blog-1025455757751065168.post-9334886906269577552015-10-06T10:05:00.000+03:002015-10-06T10:14:51.172+03:00Shrimp n Shimeji Mushrooms in a Gingery Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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I know, I know, I've been away for a while... But I'm here now so, rejoice :)<br />
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I haven't known seafood for long. My husband introduced us. At first I didn't like the idea of eating something that once had antennas or tentacles or well, you know, something that generally looks like an alien...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vA2zR4pVJTL9XlyX1JHy0QcSEB70eydRiZAA25oQnSXb5cQUBld32y3UbEesKp9u8j-K5PeqaxrolFvfhPhKA4ObnrUYy_a_6c780o2Kb5ptFhdYWn1v_IqWPxdcziVEA7MT3DJo64pQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vA2zR4pVJTL9XlyX1JHy0QcSEB70eydRiZAA25oQnSXb5cQUBld32y3UbEesKp9u8j-K5PeqaxrolFvfhPhKA4ObnrUYy_a_6c780o2Kb5ptFhdYWn1v_IqWPxdcziVEA7MT3DJo64pQ/s640/2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlNl9llPjUCrBJ86Sh03dt8pHj6Sq3QPhsbJZLZn1Kn-ocXJArjTiJIMzI5whbWOSjlXch4MI9zVGAM4A5BFDS3_HBRfD9kavtFGSW7rcuFGQteR4rJvPJ7gQLMuZ8rWEe8uZvEatcNUn/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlNl9llPjUCrBJ86Sh03dt8pHj6Sq3QPhsbJZLZn1Kn-ocXJArjTiJIMzI5whbWOSjlXch4MI9zVGAM4A5BFDS3_HBRfD9kavtFGSW7rcuFGQteR4rJvPJ7gQLMuZ8rWEe8uZvEatcNUn/s640/3.jpg" width="640" /></a></div>
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But that notion faded fast away with every bite. It mayyy have also helped that I get them already peeled and everything. Maybe.<br />
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Shimeji mushrooms are the type of product you (okay, me) buy the first time you see it just because it looks so darn pretty and you gotta have it! It doesn't matter that you don't know what to do with it, or what it tastes like, or that you will probably totally forget you got it because, well, you're you or you put it in the back of the fridge, and now it doesn't look too swell so you gotta go and get some more...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ri_MC4Pkv0GxrOXiiL40svEYY0kQ7SL2UqqRvx0quso6K0eLH-E_yJqfKECDP508O2tsOZF3xAvj6FGHteHLZ7lMD5d3oWDX_5ryvPcs_-OW_bn_5CUWfOH0oXZ1rAzuGjRikPNT7mZ9/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ri_MC4Pkv0GxrOXiiL40svEYY0kQ7SL2UqqRvx0quso6K0eLH-E_yJqfKECDP508O2tsOZF3xAvj6FGHteHLZ7lMD5d3oWDX_5ryvPcs_-OW_bn_5CUWfOH0oXZ1rAzuGjRikPNT7mZ9/s640/7.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPNlxywZAZQP4kORHcYSn7WcexknBZQiHGNCiYSyik8XbBUKDemMM5v55hmjm2A-XHY7L9uiZvJLO2t20BJUZ1v960g-uOJ_vfoVArxtqpy7h1M1-EOY6Nz6Hbec_2w2OJ4IYsczKEYLV/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPNlxywZAZQP4kORHcYSn7WcexknBZQiHGNCiYSyik8XbBUKDemMM5v55hmjm2A-XHY7L9uiZvJLO2t20BJUZ1v960g-uOJ_vfoVArxtqpy7h1M1-EOY6Nz6Hbec_2w2OJ4IYsczKEYLV/s640/8.jpg" width="640" /></a><br />
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The awesomeness of this recipe lies in its simplicity. You round up everything, do a little chopping and a little sauteing and BAM, dinner's ready.<br />
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A challah is a must here. No exceptions! If you're on a diet, I'm sorry for you. Go eat something else!<br />
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One last thing before I get to the recipe - I'm going away again! To Italy :) You are welcome to follow my deeds on <a href="https://instagram.com/mintnberryblog/" target="_blank">Instagram</a>.</div>
<h3>
<span style="color: #a64d79;">Shirmp n Shimeji Mushrooms in a Gingery Cream Sauce</span></h3>
A dinner for 2 hungry people<br />
Based on a recipe from Uri Buri's <a href="http://www.amazon.com/Uri-Buri-Seafood-English-Version/dp/9655553957/ref=sr_1_2?s=books&ie=UTF8&qid=1436283676&sr=1-2&refinements=p_27%3AUri+Buri" target="_blank">Fish and Seafood</a> (An awesome cookbook, surely)<br />
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<b>Ingredients:</b><br />
250 ml heavy cream<br />
350g shirmp*<br />
200g mix of shimeji and portobello mushrooms<br />
2 tsp ginger, finely chopped<br />
2 tsp garlic, finely chopped<br />
1 1/2 tbsp oyster sauce<br />
2 tbsp white wine<br />
A bit of dry seaweed, crumbled into small pieces for garnish<br />
a few teaspoons of butter for frying<br />
1 challah to soak up all the cream goodness with<br />
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<b>Method:</b><br />
Cut the portobello mushrooms into medium sized pieces. Organize all of the ingredients in little bowls that will be easy to reach when you are handling the skillet.<br />
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Heat up a teaspoon of butter on high heat in a cast iron skillet and saute the mushrooms on either side just until they get a bit of color (you can try flipping them in the air - it's fun! - but expect half of them to land anywhere but the skillet the first few times). Remove them from the skillet and set aside for later. Add 2 more teaspoons of butter and saute the shrimp on both sides, not too long, you don't want to dry them up, just to add a bit of color. Remove and set aside.<br />
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If the skillet is dry at this point add a little bit of butter so nothing would stick to it and burn, we don't want that. Reduce the heat to medium-high and saute the garlic and ginger until you start smelling garlicky aromas. Add the wine and stir, then add the cream and oyster sauce. Stir everything well and let the cream thicken for a minute or so. Stir once in a while so that it doesn't develop a skin.<br />
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Stir the mushrooms and shrimp back into the skillet, and heat them up a bit. Remove from the heat and scatter the dried seaweed on top for garnish. Eat along side a challah (or some other bread that is good at soaking up sauce). Nom.<br />
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* The shrimp I am using here are thawed, if you're using fresh ones their cooking time may be longer.<br />
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<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com0tag:blogger.com,1999:blog-1025455757751065168.post-40232357493492650712015-07-09T10:14:00.000+03:002015-07-09T10:14:56.829+03:00Cherry n Pistachio Cake <div class="separator" style="clear: both; text-align: center;">
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Cherries. Nature's way of apologizing for the blazing heat of summer.<br />
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"I am deeply sorry for this inferno you find yourself in, here, have a cherry!"<br />
You take that cherry, gladly! and its marvelous taste melts away in your mouth... or is it you that's melting?...<br />
I can't tell, really.<br />
Thank physics we have air conditioners.<br />
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Now, cherries are pretty much awesome on their own, but I reckon a post encouraging you to simply eat cherries is quit redundant. So I devised a cake instead.<br />
<br />
Your keen eye may notice a resemblance to clafoutis, VERY GOOD, that's the look I was going for!<br />
But since clafoutis tastes like a very eggy pancake (No thank you, baaa), I tweaked and upgraded it! The result is simply awesome. An ice cream scoop to go along and you're good.<br />
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<h3>
<span style="color: #a64d79;">Cherry n Pistachio Cake</span></h3>
makes one 24cm diameter cake<br />
<br />
<b>Ingredients:</b><br />
200 - 300g cherries, pitted (just fit as many as you'd like in the pan)<br />
60g unsalted butter, at room temperature<br />
100g granulated sugar<br />
1/2 tsp vanilla extract<br />
2 eggs<br />
90g all-purpose flour<br />
1/2 tsp baking powder, mixed into the flour<br />
40g pistachios, finely ground<br />
100g sour cream<br />
<br />
<b>Method:</b><br />
Preheat the oven to 180 degrees Celsius.<br />
Whip butter + sugar + vanilla with an electric mixer until pluffy. Add the eggs and whip, one by one (Make sure there's no butter leftover at the bottom of the bowl).<br />
<br />
Fold in the flour, ground pistachios and sour cream, till the batter is almost uniform. Pour this into a pan and neatly arrange the cherries on top of it. Bake for about 30 minutes or until a tooth pick inserted in the middle comes out dry.<br />
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Best served at room temperature with a scoop of ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpJmOkCKkGUfq_G2a1KKrS4gP0eDZCGI3JOwtrTc2H0IRVNMvZflnOoOSlOWSknrjFe9SF7y_cvODFX5TckpclryvIDcRh0vBnsgzYjoLzJjb0ww-n6kwSXkAuP7DXsXAJluUG4hUaZw1/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpJmOkCKkGUfq_G2a1KKrS4gP0eDZCGI3JOwtrTc2H0IRVNMvZflnOoOSlOWSknrjFe9SF7y_cvODFX5TckpclryvIDcRh0vBnsgzYjoLzJjb0ww-n6kwSXkAuP7DXsXAJluUG4hUaZw1/s640/8.jpg" width="640" /></a><br />
<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com3tag:blogger.com,1999:blog-1025455757751065168.post-48808822353974899512015-05-20T12:12:00.001+03:002015-07-08T10:49:03.516+03:00Cheese and Spinach Buns <div class="separator" style="clear: both; text-align: center;">
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Grandma Rachel was the personification of grandma-ness. She always made sure everyone was well fed, she always had sweet treats for us when we came to visit, and in later years she was very fond of telling me how wonderful and fun it is to be a young mother, ahem ahem (nehhhh, she wasn't hinting at anything... not at all... ).<br />
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These buns will always remind me of her. She always had a batch in her freezer ready to eat after a visit to the microwave. The original recipe didn't call for whole wheat flour or spinach, but I tweaked it up a bit, you're welcome.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOshY5Yk_7tBPzb32BDdpRrZRnp_NlmsWWBbstVyW57Ia418H4Gs-LVKvrjRuv-sc_Ze-yLBP3SoQHeRNiBKdOPaFP4qeWJnnFoF8jSAszUTWMKA3VrnbvklyfH-Oc3f-4F0RlA3zflRwZ/s1600/More+Spinach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOshY5Yk_7tBPzb32BDdpRrZRnp_NlmsWWBbstVyW57Ia418H4Gs-LVKvrjRuv-sc_Ze-yLBP3SoQHeRNiBKdOPaFP4qeWJnnFoF8jSAszUTWMKA3VrnbvklyfH-Oc3f-4F0RlA3zflRwZ/s640/More+Spinach.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Always play with your food !</td></tr>
</tbody></table>
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This recipe is more of a "I have all this extra cheese in the fridge, I don't know what to do with it and it would be a shame to let it go to waste" kind of recipe, hence you can use pretty much any type of cheese you like, as long as you keep to a few general rules.<br />
By <a href="http://www.mintnberry.com/2013/07/my-birthday-cheesecake.html" target="_blank">white</a> / cottage cheese, I mean a very soft cheese, with relatively neutral flavor and about 5% fat.<br />
By semi-hard yellow cheese, I mean a semi-hard cheese with about 30% fat like Gouda or Cheddar (in Israel we also have Skandinavit, which goes well here).<br />
Lastly, I used a rather salty feta, so there was no need for much added salt. If you're in doubt, just taste the dough before you let it rest.<br />
<h3>
<span style="color: #a64d79;">Grandma Rachel's improved Cheese and Spinach Buns</span></h3>
makes about 35 buns<br />
<br />
<b>Ingredients:</b><br />
250g white cheese* or cottage cheese<br />
200g semi-hard yellow* cheese, grated<br />
140g feta cheese, crumbled into small pieces<br />
100g spinach, chopped into small squares<br />
1 egg (L)<br />
200g unsalted butter<br />
200g all-purpose flour<br />
150g whole wheat flour<br />
2.5 tsp baking powder<br />
a pinch of salt*<br />
<br />
*see explanation above<br />
<br />
<b>egg wash + garnish:</b><br />
1 egg + about a tsp of water<br />
sesame seeds<br />
whole puppy seeds<br />
<br />
<b>Method:</b><br />
Melt the butter and let it cool to room temperature.<br />
In a large bowl mix all of the cheese together with the egg. Mix in the cooled butter.<br />
In a different bowl mix both flours, baking powder and salt to a uniform mixture. Add this to the wet mixture and work everything to a fairly soft and sticky dough. Let it rest in the fridge for about an hour.<br />
<br />
Preheat the oven to 180 degrees Celsius. Line 2 baking sheets with baking parchment and make medium sized balls out of the dough. Make sure to leave a few centimeters worth of space between them, as they will spread out a bit. Beat an egg with about a teaspoon of water to make an egg wash and brush the little buns with it, garnishing with sesame and puppy seeds.<br />
Bake for 30-35 minutes.<br />
<br />
Keep in an airtight container or freeze them (they keep well for pretty much forever in the freezer and just 30 seconds in the microwave bring them right back to life).<br />
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<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com0tag:blogger.com,1999:blog-1025455757751065168.post-58837823191767178672015-03-23T09:12:00.001+02:002015-09-11T00:46:41.328+03:00Flourless Almond Cookies and the Science of Deduction<br />
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<br />
Let's play a game.<br />
Let's play <a href="https://www.youtube.com/watch?v=rLxfJAItTXM" target="_blank">murder</a>.<br />
<br />
?! I'm sorry, did I say murder? I meant to say cookies! Yes, cookies.<br />
Imagine you have a list of ingredients for these absolutely brilliant cookies, but without specifications of quantities or method to make them. What would you do?<br />
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"Egg whites, sugar, almonds, walnuts, hazelnuts." Their consistency is far from meringue, more like... macaroons! But more flaky than macaroons, much more flaky, and also quite soft. Put more ground nuts than the usual macaroon recipe and more sugar in the batter!<br />
<br />
Batch 1 results: Batter too soft to handle with hands, cookies come out too dry with a consistency of a nutty meringue... not good. More nuts next time.<br />
Batch 2 results: Still too dry, not good. Not good at all. What next? More almonds? more sugar?? Maybe there's something else that's not listed in the ingredients?? why aren't they soft?!<br />
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<br />
Narrow it down!<br />
Whites, sugar, nuts...<br />
<br />
Narrow - It - Down!<br />
Whites, sugar, nuts... What am I missing?<br />
<br />
Look at these cookies! Rough grain inside and easily visible on the surface... Covered with flaked almonds. Entirely.<br />
Entirely covered with flaked almonds! bottom too! I hadn't observed that before. Who would go the lengths of covering it entirely with flaked almonds when the batter is so soft?! too soft to handle or roll in your hands? That would be a nightma... Oooh! That's because it isn't! It is not supposed to be soft at all.<br />
<br />
Which suggests?<br />
... I need to add more ground nuts, loads, loads more.<br />
<br />
Bingo!<br />
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<u>Off topic</u>: or rather, sort of on topic - do yourselves a favor and go watch the adventures of Sherlock Holmes and John Watson in the BBC's Sherlock, this show is utterly brilliant!<br />
And while you are at it, go do yourselves an even bigger favor and read the books!<br />
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<br />
These cookies have no flour in them, whatsoever. They are just perfect for Passover!<br />
<h3>
<span style="color: #a64d79;">Flourless Almond Cookies</span></h3>
makes about 30 cookies<br />
<br />
<b>Ingredients:</b><br />
2 egg whites<br />
200g granulated sugar<br />
70g walnuts<br />
70g hazelnuts<br />
140g almond meal*<br />
zest of 1/2 a lemon<br />
about 1/2 a cup of flaked almonds<br />
<br />
<b>Method:</b><br />
Whisk the egg whites with a pinch of salt using an electric mixer. As white foam starts to form, gradually add in 50g of sugar. Whisk until firm peaks form, that is the peaks are firm but the very tip folds back on itself when you turn the whisk upside down.<br />
<br />
Grind the walnuts and hazelnuts in a food processor. Add the almond meal, lemon zest and remaining 150g of sugar and stir till the mixture is fairly uniform. Fold in the egg whites. The mixture will become a sticky dough at this point.<br />
<br />
Preheat the oven to 190 degrees Celsius.<br />
Make cookies using a teaspoon or a cookie scoop (mine says it holds 1 tablespoon, but I don't believe it) and roll each cookie in flaked almonds. Bake for about 13 minutes, until they just barely start to golden.<br />
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*Basically, it's just ground almonds. You want them to be not too fine but not too coarse. You can also use almond flour, which is about the same thing only without the skins.<br />
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<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com1tag:blogger.com,1999:blog-1025455757751065168.post-11589510451702245392014-12-16T09:24:00.002+02:002015-07-08T10:49:24.026+03:00Zucchini, Potato and Marjoram Fritters with Sour Cream Dip<div class="separator" style="clear: both; text-align: center;">
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That's it ! I now officially have an M.Sc. in Physics! Awesome! This means I'll finally have more time to write posts ;)<br />
<br />
But enough about me. The holiday of everything-that-is-fried is upon us and I am already fed up with Sufganiyot ( berliners / bomboloni / jelly filled doughnuts, match the name to wherever you are from ). I don't want to see another one of those for at least a year!<br />
<br />
So instead of a laborious Sufganiyot recipe, I present to you my favorite fritters recipe! Or latkes, if you like to call them that... I don't, it sounds like something that is made out of plastic.<br />
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<span id="goog_886552771"></span><span id="goog_886552772"></span><br />
<span id="goog_886552771"></span><span id="goog_886552772"></span>I find that the texture of these fritters is so much better when the potatoes are grated to a fine mash but the zucchini is grated to tiny sticks. You can grate everything into a mash if you really don't feel like working (but, come on, don't be lazy!!). <br />
<span id="goog_886552771"></span><span id="goog_886552772"></span><br />
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<h4 style="text-align: center;">
</h4>
<h4 style="text-align: center;">
Happy Hanukkah / Christmas everyone !!</h4>
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<h3 style="text-align: left;">
<span style="color: #a64d79;">Zucchini and Potato fritters with Marjoram</span></h3>
<div style="text-align: left;">
<span style="color: #a64d79;"><span style="color: black;">25-30 tablespoon sized fritters</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #a64d79;"><span style="color: black;"><b>Ingredients:</b></span></span></div>
<div style="text-align: left;">
<span style="color: #a64d79;"><span style="color: black;">1 large zucchini (~170g)<b> </b></span></span></div>
<div style="text-align: left;">
<span style="color: #a64d79;"><span style="color: black;">2 medium potatoes (~450g), the waxy kind </span> </span></div>
6 leafy stems of marjoram (each about 9 cm long)<br />
3 garlic gloves<br />
1 egg, lightly beaten <br />
2 tbsp flour<br />
oil for frying <br />
<br />
<u>for the dip</u>:<br />
200g sour cream<br />
a little more than a 1/4 tsp of yellow curry <br />
1/4 tsp ginger powder<br />
a little chopped dill for garnish.<br />
<br />
<b>Method:</b><br />
Peel the potatoes and grate them to a fine mash in a large bowl. Grate the zucchini to small sticks. Strip the marjoram leaves from the stem - hold the end of the stem in one hand and pull with the other <b>down the stem</b> so that you are going against the direction in which the leaves are growing. They come right off this way, add them into the bowl. Crush in the garlic, add the egg, flour and finally salt and pepper to taste. Stir till the batter is uniform.<br />
<br />
Heat a large pan with a layer of about 1/2 cm oil on medium heat. Drop the batter into the hot oil by spoonfuls, frying until they are golden - light brown on either side. When you put the batter in, <b>the oil should bubble gently</b>. If it's bubbling violently it is too hot and you need to reduce the heat. Drain excess oil on paper towels.<br />
<br />
<u>Sour Cream Dip</u>:<br />
mix the ingredients for the dip together and garnish with some chopped dill.<u> </u><br />
<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com1tag:blogger.com,1999:blog-1025455757751065168.post-14658760619910523532014-09-11T07:25:00.002+03:002015-07-08T10:49:35.990+03:00Date TrufflesI dedicate this post to Alessandra Mastrobuono-Battisti. I told you I would give you this recipe months ago and forgot about it. Apparently, so did you ;)<br />
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<br />
I am walking down the aisles of the supermarket until I get to the new organic section. Products I've never seen before, arranged in neat boxes, waiting for me to notice them. Everything is so nicely packed, I want to try everything!!!<br />
Espacially this round transparent box with what looks like date and cranberry treats... Yummm<br />
<br />
I look at the box. I look at the ingredients label. Yep, there are dates and cranberries in it... and some other stuff, not sure what excatly... There are about 16 of them in the box and the price is not very representitive of the quantity...<br />
<br />
Screw this! I'm making my own date treats! And they are going to ROCK !!<br />
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They are really delicious!! Try not to eat them all in one sitting.<br />
There's no sugar in this recipe. No need, the dates are sweet enough.<br />
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<h3>
<span style="color: #a64d79;"><span style="font-size: large;">Date Truffles</span></span></h3>
makes about 40 truffles (3cm in diameter)<br />
<br />
<b>Ingredients:</b><br />
350g seedless medjool dates<b></b> (the moist ones), about 370g with seeds<br />
160g Petit Beurre crackers<br />
70g walnuts<br />
80g dried cranberries <br />
100g unsalted butter, melted<br />
1 tbsp cacao powder<br />
1/4 cup milk<br />
1 tbsp dark rum<br />
<br />
Coconut flakes to cover <br />
<br />
<b>Method:</b><br />
In a food processor, process the dates into a moist mass. Transfer the dates into a large bowl, and process the crackers. Don't over process if you like things chunky. Transfer to the bowl holding the dates and repeat the process for the walnuts and cranberries (again, not too much if you'd like them to be chunky). Add the cacao powder and mix everything together.<br />
<br />
In a separate bowl, mix the melted butter, milk and rum. Add the liquids to the date mixture and work them into it, I find it easier to do so using your fingers rather than a spoon. Let it cool in the fridge for about half an hour, this makes the mixture easier to round up into balls.<br />
<br />
Make balls about 3cm in diameter and roll them in the coconut flakes.<br />
Keep in an air-tight container in the fridge.<br />
You can also freeze them for times to come. They keep really well for at least a month. <br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com4tag:blogger.com,1999:blog-1025455757751065168.post-71676777208709831802014-08-11T22:06:00.000+03:002015-07-08T10:53:14.103+03:00The Sweetest Pecan and Honey Tart aroundI have been gone for a while, but do not think I have forsaken you! I merely had to present my Master's seminar. My heart threatened to explode under the weighing pressure, but I prevailed and now have one less thing to do before I finish this degree. Yay!<br />
Also, there is that other thing which made me quite sad. That messy situation involving those unhappy folks in the Middle East who think the solution to their problems must lie in the transportation of numerous flying metal tubes, which is weird because, after all, it is not the metal tubes that are unhappy. <a href="https://www.youtube.com/watch?v=DVg2EJvvlF8&t=00m39s" target="_blank">Here</a> is a suggestion for a better solution.<br />
<br />
But let's talk about good things. Exciting things! This is meant to be a happy food blog, PEOPLE!<br />
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<br />
So, about a year ago I had the uttermost honer to be asked by two wonderful and oh-so-unbelievably-talented food bloggers to help with a behind-the-scenes video for their up coming book.<br />
<br />
"The Sweet Book"<br />
<br />
I was so excited when <a href="http://what-efrat.blogspot.co.il/" target="_blank">Efrat</a> and <a href="http://www.oogio.net/" target="_blank">Natalie</a> asked my help, I jumped up and down for several moments and then went back to check my email again to see I wasn't imagining things!!!<br />
I am so happy for them! I've seen them work on it for so long and now this baby is only a few weeks away from mounting the shelves of book stores, nationwide.<br />
If you're really impatient though and want to buy it right now, you can do it through the publisher's site, <a href="http://www.keter-books.co.il/page_14509?bsp=15989" target="_blank">here</a> (The book is currently available only in Hebrew).<br />
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Filming the video was so much fun, I love these two for sharing this experience with me!! Thank you girls!! Especially for all those beet cupcakes, YUM!<br />
Check out the video (preferably in HD):<br />
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<iframe align:="" allowfullscreen="" center="" frameborder="0" height="360" src="//www.youtube.com/embed/2SW-f3fBSWY?rel=0&vq=hd720" width="640"></iframe><br /></div>
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<br />
In celebration of the book, I chose to bring you one of their lovely recipes - pecan and honey tart which, aside for the wonderful taste, is just so darn pretty.<br />
Top with a scoop of ice cream and you're golden.<br />
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<h3>
<span style="color: #a64d79;"><span style="font-size: large;">Pecan and Honey Tart</span></span></h3>
makes one 24cm diameter tart<br />
<br />
<b>Ingredients for the crust:</b><br />
180g flour<br />
120g cold butter, cut into small cubes<br />
40g granulated sugar<br />
1 tsp vanilla extract<br />
a pinch of salt<br />
1 egg yolk<br />
1-2 tbsp milk<br />
<br />
<b>Ingredients for the filling: </b><br />
2 eggs<br />
80g corn sirup<br />
80g muscovado sugar (moist brown sugar)<br />
4 tbsp honey <br />
a pinch of salt<br />
1/2 tsp vanilla extract<br />
25g melted butter<br />
100g natural pecans, roughly chopped<br />
100g whole pecans for decoration<br />
<br />
<b>Method:</b><br />
<u>Prepare the crust</u>: In a food processor fitted with a steel blade, blitz together the flour, cold butter cubes, sugar, vanilla and salt into a crumb-like mix. Add the egg yolk and a tbsp of milk and keep processing only until masses of dough start to form. If it is not coming together, add another tbsp of milk. Press the dough into a flat disk, wrap with a clear plastic sheet and refrigerate for an hour. Spread the dough to a thickness of about 3mm on a well floured surface. Transfer to the tart pan, pierce the bottom of the tart with a fork and refrigerate for another half hour.<br />
<br />
<u>Bake the crust</u>: Heat the oven to 175 degree Celsius. Cover the crust with baking parchment and place pie-weights (or just simple dried beans) on it. Bake for 12-15 minutes. Remove the pie-weights and parchment and continue baking for 10-12 more minutes until the dough starts to golden yet is still quite pale. Let it cool to room temperature.<br />
<br />
<u>The filling</u>: In a medium bowl, beat the eggs, corn sirup, muscovado sugar, honey, salt and vanilla into a uniform mixture. Stir in the melted butter. Mix in the chopped pecans.<br />
<br />
Heat the oven to 190 degrees Celsius. Pour the filling over the half-baked crust and flatten it. Decorate with the additional pecans (see picture). Bake for 13-17 minutes till the filling stabilizes on the sides yet the center is still slightly soft. Cool a bit before serving, preferably with a large scoop of delicious ice cream.<br />
<br />
Keep in the fridge for up to 5 days. Best served at room temperature.<br />
<br />
Tip: Instead of turning the oven on twice, leave it on after you blind bake the crust and cool the crust quickly with a simple fan. It shouldn't take longer than 10-15 minutes to reach room temperature.<br />
<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com5tag:blogger.com,1999:blog-1025455757751065168.post-40657960873912693572014-07-09T11:47:00.001+03:002015-07-08T10:53:25.483+03:00Summer Fruit Chiffon Cake<span id="goog_1722001260"></span><span id="goog_1722001261"></span><br />
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Waking up Saturday morning to find your freezer door wide open is a wonderful thing...<br />
<br />
Oh, all those berries we picked for hours, now completely thawed. Some did not survive the drastic temperature change and became a yellow mash which found itself in the garbage (they were the prettiest yellow raspberries you can think of).<br />
This, and the fact that I had a batch of sad and wrinkly cherries in the fridge inspired me to make this cake. The anything-that's-not-rotten-but-too-soft-to-be-fun-to-eat CAKE.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNmHcJlCmY6JFEqG9GkSU_wLclUHUkWWT-slZw46V-PGrPmcvyT5oHAXS9O0gegsQy51hE8Nw1JnlvZo0K59u-zpul8lgJ_LlULmdEQvlYkJEEsh_moev7fsqkyz-3AlllMMeFIP7bZUM/s1600/1-cherry-cutting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNmHcJlCmY6JFEqG9GkSU_wLclUHUkWWT-slZw46V-PGrPmcvyT5oHAXS9O0gegsQy51hE8Nw1JnlvZo0K59u-zpul8lgJ_LlULmdEQvlYkJEEsh_moev7fsqkyz-3AlllMMeFIP7bZUM/s1600/1-cherry-cutting.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They don't look wrinkly from here =)</td></tr>
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Pitting a cherry with only a knife at hand: slide the knife around the cherry, cutting it in half around the seed. Twist each of the halves in a different direction to expose the seed. Cut the part with the seed in half again and twist to separate the flesh of the cherry. Now the seed is exposed enough so that it's easy to grab it with your finger tips and release it. <br />
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I refroze the decorative raspberries for a while so that they won't turn into a mash when I place them on the cake. <br />
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You can use any fruit you can think of !! Except for bananas, I hate bananas.<br />
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<h3>
<span style="font-size: large;"><span style="color: #a64d79;">Summer Fruit Chiffon Cake</span></span></h3>
<b>Ingredients:</b><br />
500g fruit of your choice (I used cherries, raspberries and blackberries)<br />
4 eggs (L), at room temperature<br />
3/4 cup granulated sugar<br />
1 tbsp flavorless oil (Canola, peanut, etc.)<br />
zest of 1 lemon<br />
1 cup flour<br />
1/2 tsp baking powder<br />
<br />
100g mascarpone cheese <br />
40g greek yogurt or <a href="http://www.mintnberry.com/2013/07/my-birthday-cheesecake.html" target="_blank">white cheese</a><br />
1/2 tsp vanilla paste<br />
1 tbsp confectioner's sugar<br />
Some more fruit for decoration <br />
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Oil to grease the cake pan<br />
Some confectioner's sugar to cover the inside of the pan<br />
<br />
<b>Method:</b><br />
Ready the fruit - wash, dry, peel and remove seeds as needed. Heat the oven to 180 degrees Celsius.<br />
<br />
Oil a kugelhopf pan thoroughly and dust it completely with confectioner's sugar.<br />
<br />
Separate the egg yolks from the whites. Whisk the egg whites with a mixer till they turn foamy, then start adding the sugar and whisk until lightly stiff peaks form. Break the egg yolks and together with the oil and lemon zest, lightly fold them into the whisked egg whites, 3-4 folds should due. Now sift in the flour and baking powder in 2 turns, folding them in as little as possible (just until almost combined).<br />
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Put half the mixture into the (ready) kugelhopf cake pan and spread about a third of the fruit on top of it. Add the remaining cake mixture and spread the rest of the fruit on it.<br />
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Bake for 35-40 minutes until the parts of the cake that are visible in between the fruit are golden brown (if the cake comes out too dry you over baked it). Let it cool for 15 minutes and then release it from the pan and let it cool completely.<br />
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Mix the mascarpone cheese with the yogurt, vanilla and sugar to a smooth paste and spread it on top of the cake. Decorate with the prettiest fruit you have. Keep the cake in the fridge. <br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com1tag:blogger.com,1999:blog-1025455757751065168.post-64943626655029899112014-06-02T16:15:00.002+03:002015-07-08T10:53:38.289+03:00Tomato, Chickpea and Mint Salad<span id="goog_1022724719"></span><span id="goog_1022724720"></span><br />
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<br />
Shavuot is only a day away and all I can see is cheesecakes!!<br />
<br />
Cheesecakes EVERYWHERE !<br />
<br />
The web is flooded with them, and I am seriously confused as to which of these cakes I should make for tomorrow... <span id="goog_709761723"></span><a href="http://www.deliciousdays.com/archives/2011/04/20/lime-vanilla-cheesecake-a-creamy-classic/" target="_blank">This one</a><span id="goog_709761724"></span>? or maybe <a href="http://www.oogio.net/lemon_cheese_and_cherry_tart" target="_blank">this one</a>!! mmm... <a href="http://zuckerzimtundliebe.wordpress.com/2013/06/16/polka-dot-cheesecake-der-brownie-kasekuchen-als-himbeer-blaube-punktchen-schnitte/" target="_blank">that one</a>?.. Or one of my <a href="http://www.mintnberry.com/2013/07/my-birthday-cheesecake.html" target="_blank">old recipes</a>... or maybe, instead of a cake, I'll just make a <a href="https://www.youtube.com/watch?v=D4zEqse0F2o" target="_blank">flan</a> ;)<br />
<br />
So instead of a cheesecake recipe, here's a non-confusing wonderful salad that also goes with every meal throughout the year. It should be a light addition to your dairy packed holiday table tomorrow. Have a Happy Holiday!<br />
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<tr><td class="tr-caption" style="text-align: center;">Puppy seeds up close !!</td></tr>
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<h3>
<span style="color: #a64d79;"><span style="font-size: large;">Tomato, Chickpea and Mint Salad</span></span></h3>
<b>Ingredients:</b><br />
500g cherry tomatoes<br />
100g canned chickpeas, liquid drained<br />
2 generous handfuls of mint leaves, washed and dried<br />
1 small red onion or half a medium one<br />
2 tbsp feta cheese<br />
<br />
1 1/2 tbsp extra virgin olive oil<br />
Juice from a 1/4 of a lemon<br />
1/2 tsp whole puppy seeds<br />
salt and freshly ground pepper to taste<br />
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<b>Method:</b><br />
Cut the cherry tomatoes into quarters. Slice the onion into small thin strips and add to the tomatoes along with the chickpeas, mint leaves, olive oil, lemon juice and puppy seeds. Add salt and freshly ground pepper to taste and mix everything together. Crumble the feta cheese over the salad and serve immediately.<br />
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Note 1: If you don't want to serve immediately, you can fix everything but the seasoning and feta cheese and simply add them before serving.<br />
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Note 2: Canned chickpeas are just fine! You can soften them yourself if you'd like but I reckon it's too much work for a salad really.<br />
<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com2tag:blogger.com,1999:blog-1025455757751065168.post-1328698655795591702014-05-19T08:56:00.000+03:002015-07-08T10:53:48.496+03:00Broccoli and Spinach Pie <br />
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Bethlehem of Galilee is one of those magical places that take you back in time the minute you step inside their gates. It was originally established by a group of Templers at the dawn of the 20th century. Walking along its main street reveals interesting architecture and peaceful patches of green flora. <br />
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In the midst of all this lies "<a href="https://www.facebook.com/niralegallery" target="_blank">Nira'le</a>", which is a ceramics / gallery / coffee shop according to its owner's description, Nira. She makes a collection of beautiful ceramic dishes which are sold in the shop along with interesting furniture and other colorful items. I'm a big ceramics fan, so I couldn't help buying one of her lovely bowls. It's really GREAT for baking things, savory pies for example!<br />
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The recipe for the base of this pie is actually an adaptation of her cheesecake base, as is the base for <a href="http://www.mintnberry.com/2013/07/my-birthday-cheesecake.html" target="_blank">this recipe</a>. After having a slice of the cake while drinking coffee at her shop, I worked up the courage to ask for the recipe, which she kindly gave away.<br />
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If you happen to find yourself in Bethlehem of Galilee, you must visit her shop!<br />
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I was washing spinach leaves when I found this little guy! He was so tiny I had to use my macro extension to take a proper picture of him. When I was done taking pictures of him we said goodbye to each other ("Goodbye little snail", "..." ) and I put him in a shaded place near my block where there's lots of grass. I hope he is happy now.<br />
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Nira's baking dish looks so good!! Especially with all that broccoli inside..<br />
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<h3>
<span style="font-size: large;"><span style="color: #a64d79;">Broccoli and Spinach Pie</span></span></h3>
makes one <b>24</b>cm diameter pie <br />
<b><br /></b>
<b>Ingredients for the base:</b><br />
70g unsalted butter<br />
1 egg (L)<br />
1 tbsp milk<br />
1 tsp baking powder<br />
1 cup flour<br />
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<b>Ingredients for the filling:</b><br />
1 medium onion, coarsely chopped <br />
50g unsalted butter<br />
100g spinach leaves, washed and dried<br />
350g broccoli (only the head part)<br />
2 tbsp dill, chopped<br />
200 ml yogurt<br />
120 ml milk <br />
2 eggs (L)<br />
2 tsp baking powder <br />
3 tbsp flour<br />
<br />
100g feta cheese<br />
<br />
salt and pepper to taste<br />
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<b>Method:</b><br />
Preheat the oven to 190 degrees Celsius.<br />
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Base: melt the butter and let it cool a bit to room temperature. Mix the flour and baking powder together. In a different bowl, stir the egg, milk and butter thoroughly. Add the flour to the mixture, a pinch of salt and pepper, and combine till it's roughly uniform. Spread this soft buttery dough on the bottom of your baking dish.<br />
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Filling: In a large frying pan, fry the chopped onion in 50g of butter till it's golden brown on medium heat. Turn off the heat and stir in the spinach, broccoli and chopped dill. Add salt and pepper to taste.<br />
In a bowl, Mix the yogurt, milk and eggs thoroughly together using a whisk. Add the flour and baking powder and whisk till no blobs are left.<br />
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Spread the vegetables over the base and crumble the feta cheese on top. Pour the yogurt mixture over this green goodness, making sure to fill all the little holes between the vegetables. Bake for 50-60 minutes until the top is golden brown. Let cool a bit before slicing.<br />
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Serve with plenty of yogurt or sour cream.<br />
<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com4tag:blogger.com,1999:blog-1025455757751065168.post-61453891657695452212014-04-09T14:05:00.000+03:002015-07-08T10:54:00.297+03:00Super Fudgy Flourless Chocolate-Jam-Meringue Cake<div class="separator" style="clear: both; text-align: center;">
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Spring is here! Not that we had much of a winter, but my cherry tomato plant has just started to blossom, so spring is officially here. </div>
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The beginning of spring is a sign that Passover is soon to come. Which in turn means all those Matzas I am definitely NOT going to eat, so I have to stock up on bread (my freezer is full). And flour! Yes, flour, what if I suddenly have an urge to bake 10 loafs of bread?! and some buns maybe? or croissants?? so I bought 4kg of flour just in case the 3kg I already have at home won't due. </div>
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Judging from last Passover, by the end of this holiday I'm still going to have 7kg of flour in my kitchen. But hey, what if, right?</div>
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But sometimes, I too like to give in to holiday spirit and bake a politicaly-correct (Passovery-correct?) cake, one that has no matza flour in it (GOD!) and is darn right delicious! If you're still not sure what to make for dessert for Leil Haseder, and even if you are, you should definitely try it! If only for the dreamy crispy meringue.<br />
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This chocolate-pecan-meringue combination is so good that a failed previous attempt to make an edible version of this cake with strawberries in the base, did not stop my husband from scraping of the meringue bit and enjoying it with a cup of coffee.<br />
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<h3>
<span style="font-size: large;"><span style="color: #a64d79;">Super Fudgy Flourless Chocolate-Jam-Meringue Cake</span></span></h3>
<b><span style="font-weight: normal;">makes one </span>24</b>cm diameter cake<br />
This recipe was adapted from Helene's wonderful <a href="http://www.tarteletteblog.com/2010/07/recipe-chocolate-hazelnut-meringue-cake.html" target="_blank">blog</a> <br />
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<b>Ingredients for the cake:</b><br />
100g unsalted butter, at room temperature*<b></b><br />
1/2 cup firmly packed dark brown sugar<br />
4 eggs (L), separated<br />
160g bittersweet chocolate, melted and cooled<br />
1 tbsp rum<br />
1/4 tsp salt<br />
70g almond flour**<br />
300g apricot jam<br />
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<b>Ingredients for the meringue: </b><br />
80g bittersweet chocolate, roughly chopped<br />
80g pecans, roughly chopped<br />
1 tbsp cornstarch<br />
3 egg whites (L) <br />
1/2 cup sugar<br />
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<b>Method:</b><br />
Preheat the oven to 175 degrees Celsius. Line the bottom of a 22cm diameter springform cake pan with parchment paper.<br />
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Cake: Using the mixer's paddle attachment, beat the butter and brown sugar till soft and smooth. Add the egg yolks, one or two at a time. Finally add the <a href="http://instagram.com/p/mibN4CIFT1/" target="_blank">melted</a> chocolate, rum, salt and almond flour and beat until combined. Now transfer the mixture to a different bowl and clean the mixer bowl till it shines. Using the whisk attachment, whisk 4 egg whites in your shiny mixer bowl until soft peaks form. Fold the egg whites into the chocolate mixture, pour into the cake pan and bake for 35 minutes untill the top looks stable and even a bit dry.<br />
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The jam should have a consistency that makes it easy to pour it over the cake. If the jam you are using is quite thick, heat it up a bit before the cake is ready, so you can spread it easily and <b>quickly</b>, since the cake is to go back into the oven afterwards. I also like to liven the jam up a little bit by adding a squeeze of lemon juice.<br />
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Meringue: Combine the chopped chocolate and pecans with the cornstarch and set aside. Whisk the remaining 3 egg whites in a clean mixer bowl. When the foam begins to turn white, start to gradually add the sugar. Beat until stiff peaks form and the meringue is smooth and shiny. Fold in the chocolate-pecan mixture.<br />
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Finish: When it's time, remove the cake from the oven, pour the jam over it and smooth the surface a little. Now quickly spread the meringue over it, taking care not to over stroke it, and put back into the oven. Bake until the meringue is nice and crisp, about 25-30 minutes. Transfer to a wire rack and let cool for 10 minutes. Run a sharp knife around the edge of the pan to detach it from the cake and then remove the sides of the pan. Let it cool completely before taking a bite.<br />
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*If you are forgetful like me, you probably won't remember to take the butter out of the fridge beforehand. Instead, you can cut the butter into thin little pages and beat it in the mixer till it's soft.<br />
**It's basically just finely ground almonds.<br />
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HAG SAMEAH EVERYONE! </div>
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<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com4tag:blogger.com,1999:blog-1025455757751065168.post-61533788885672455812013-12-22T09:58:00.001+02:002018-03-03T21:29:57.313+02:00SNOW! Strawberries n White Chocolate Fancy Cake <span id="goog_1602487823">Last weekend we celebrated </span>my mother's 50th birthday !<br />
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We found this beautiful place you can rent with a pastoral view, a pool and a hot tub - perfect for a surprise birthday weekend. My father told her he was taking her for a romantic weekend alone, little did she know that we would be waiting for her. We hung up a lot of balloons, I made loads of food and sweets and the minute she walked through the door we jumped at her with the traditional "SURPRISE!!". She couldn't stop hugging us.<br />
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However, this wasn't what made the weekend so wonderful ! A little after we got there SNOW started falling. Never before in my life have I seen snow falling. It was so exciting !! So we did what you should do when snow is falling - you go outside!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFianlhjuQWeJSx9HMZBwAO5SJczQhN-M28vwb0sjHL5NZvGINz6OYuxQu3V7SsmBbBLpZu5-Ud3sixgPTRyOOJNHI4oojPAJr4HwLKtPRnMNg-DJaIyZ-o1YblrS_-N7HNBnoFaYU-Ztb/s1600/12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFianlhjuQWeJSx9HMZBwAO5SJczQhN-M28vwb0sjHL5NZvGINz6OYuxQu3V7SsmBbBLpZu5-Ud3sixgPTRyOOJNHI4oojPAJr4HwLKtPRnMNg-DJaIyZ-o1YblrS_-N7HNBnoFaYU-Ztb/s640/12.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trying to catch snow flakes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A sweet and excited dog we came across. Here I realize in terror that she is about to make holes in my scarf!</td></tr>
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This is the kind of occasion that calls for a fancy cake. I wanted something white with strawberries (because they're everywhere now and I love them). So I came up with this white chocolate cream and strawberries cake. Aside from white chocolate, the cream also has a little bit of instant pudding, just to keep the pretty decorations standing nicely (No buttercream, thank you).<br />
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In this recipe I used a <b>20 cm diameter </b>and <b>10 cm high</b> cake mold. If you don't own a similar mold you can use a 24 cm diameter cake mold and only make one layer of strawberries (you will need to adjust strawberries and cream quantities as well). Make sure you read the entire recipe before making it for the first time.<br />
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<h3>
<span style="font-size: large;"><span style="color: #a64d79;">Strawberries n White Chocolate Cake</span></span></h3>
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<b>Ingredients:</b><br />
5 eggs (L), separated<br />
2/3 cup granulated sugar<br />
1 1/4 cups flour<br />
1 bag of baking powder (10g)<br />
1 tbsp canola oil<br />
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500 g fresh strawberries + a few gorgeous ones for decoration<br />
2 tbsp granulated sugar <br />
600 g heavy cream<br />
450 g white chocolate<br />
45 g vanilla flavored instant pudding powder <br />
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<b>Method:</b><br />
Prepare the base for the cream a few hours, or even a day before you want to bake the cake. It has to be very cold for it to be successfully whipped into a delicious cream. Chop the white chocolate into very small pieces and place in a large bowl. Heat the heavy cream over medium heat, taking care to stir once in a while to prevent a skin from forming, until it is slightly boiling. Pour the cream over the chocolate and let it stand for 5 minutes. Stir thoroughly so that all the chocolate is completely melted and incorporated in the cream. Let it cool a little before placing it in the fridge to cool completely.<br />
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For the cake, Preheat the oven to 180 degrees Celsius. Break the egg yolks a little with a fork and stir in the oil. In a separate bowl, sift the flour and mix in the baking powder. Whip the egg whites while slowly incorporating 2/3 of a cup of sugar inside, till firm peaks form (when you turn the whisk upside down, the peaks hold firmly but the very tips fold back on themselves).<br />
Gently fold the egg yolks and flour into the egg white foam, until the mixture is fairly uniform. Transfer to a <b>20 cm diameter and 10 cm high </b>cake mold. Bake for 25-30 minutes, until a wooden toothpick inserted in the middle of the cake comes out clean. Let it cool completely.<br />
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Clean 200g of strawberries and cut them into small pieces. Cook them in a pan with 2 tbsp of sugar on medium heat. Cook them for about 10-15 minutes, meshing the fruit as you go alone. You need it to thicken a little, but not too much, so the texture is that of a thin jam. Cover the pan and let it cool. Clean the rest of the strawberries and cut into small pieces. Cut the cooled cake into 3 layers, I used a bread knife to do this. <br />
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Now you need to work efficiently as the chocolate cream sets quite fast because of the pudding. The cream mixture should be <b>very </b>cold by now. Incorporate 30g of instant pudding powder into <b>2/3</b> of the mixture (keep the rest in the fridge) and whip together to a firm, yet soft, cream. Divide the cream in two portions.<br />
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<u>Assemble the cake</u>: moisten the bottom layer of cake with half of the strawberry "jam", on top of this arrange half of the cut strawberries in a thin, uniform layer (see pictures above). Take one portion of the cream and divide it again in two, spreading one of the halves on top of the strawberries. Place the second layer of cake on the cream. Repeat the "jam", strawberries and cream layers and finally, lay the upper layer of cake on top. Use the second portion of cream to completely cover the cake.<br />
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<u>Decorate</u>: Now mix the remaining 1/3 of cream mixture (that was kept in the fridge) with 15g of instant pudding powder and whip to a firm cream. Use a closed star decorating tip to make large roses on the sides of the cake (<a href="http://www.bakersroyale.com/cakes/how-to-make-a-rose-cake/" target="_blank">this tutorial really helped me</a>), and tiny stars on its top edge.<br />
(Why not whip this with the rest of the cream before? Because, the cream will have set by the time you got to decorating, especially in cold weather).<br />
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It is good right after you finish making it but even better the day after, when it has absorbed some moisture.<br />
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<br />Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com4tag:blogger.com,1999:blog-1025455757751065168.post-17378644159654840492013-09-27T17:24:00.001+03:002015-07-08T10:54:32.608+03:00Greens are good for you!<div class="separator" style="clear: both; text-align: center;">
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Over the past few weeks, I've been obsessing over an absolutely delicious SALAD ! </div>
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My obsession stems not so much from the general healthiness of the leafy greens but rather from the oh so yummy additions...</div>
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Now, photogenic as it may be, I don't like feeling like a bunny rabbit when I eat, so I usually cut my greens a bit smaller than what you would normally see around the web and restaurants. There is nothing more annoying than trying to fit a leaf the size of your fist into your mouth. </div>
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The punch line of this salad is the cranberries! Their mild sweetness is the perfect supplement to this salad's sour-salty vinaigrette. We've enjoyed this salad many times over the past few weeks.<br />
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<span style="font-size: large;"><span style="color: #a64d79;">Green Salad with Cranberries</span></span></h3>
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<b>Ingredients:</b><br />
5 large lettuce leaves<br />
80 g spinach leaves<br />
a handful of sunflower sprouts <br />
3 tbsp dried cranberries (I use the ones with added sugar)<br />
<br />
2 tbsp lemon juice<br />
2 tsp Dijon mustard<br />
2 1/2 tbsp peanut oil <br />
1/4 tsp salt<br />
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<b>Method: </b><br />
Wash both sets of leaves thoroughly, we do not want any proteins in the salad. Cut them up to a large yet comfortable bite size. Place the leaves in a salad bowl, along side the (washed) sprouts and cranberries.<br />
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Mix the rest of the ingredients together and pour over the salad. Stir well so that everything is covered with vinaigrette. Bon appetit!<br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com1tag:blogger.com,1999:blog-1025455757751065168.post-89939965416518601112013-08-17T09:15:00.000+03:002015-07-08T10:54:42.506+03:00Accidentally Vegan, Sweet Potato & Carrot Dog Biscuits<div class="separator" style="clear: both; text-align: center;">
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You might ask yourselves, why 'accidentally vegan' ??<br />
Well, when I first decided to make dog biscuits, I started searching the web for interesting recipes. None of the ones I found were exactly what I wanted, so I just mixed all of them together, sort of.<br />
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The original recipe I finally wrote down had 2 eggs in it. The first time I tried making it, the dough was absolutely horrible to work with because it was extremely sticky. <br />
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When we finally shot the video, I was so busy with thinking how and what to shoot that I completely forgot about the eggs. I realized I forgot them only a few days after that, when I went over the video segments we took. The only thing I do remember thinking is "God, the dough is behaving sooo nicely this time!! Perfect for cutting with a cookie cutter!" <br />
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It was a happy accident! The dogs, however, didn't even seem to notice. They devoured this version as quickly as they did the original one. I hope you enjoy the video as much as I enjoyed making it!<br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><iframe allowfullscreen="" frameborder="0" height="383" mozallowfullscreen="" src="http://player.vimeo.com/video/72474672" webkitallowfullscreen="" width="681"></iframe><br /></span></span></div>
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Disclaimer : The muffin I gave Phoebe for her 10th birthday had absolutely no chocolate or any other thing bad for a dog in it. It was actually very good and tasty for humans too. <br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="color: #444444;"><span style="color: #a64d79;">Sweet Potato & Carrot Dog Biscuits </span></span></span></h3>
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adapted from: far too many recipes on the web.<br />
makes about 45 biscuits<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="color: #a64d79;"><span style="color: #444444;"><b>Ingredients</b>:</span></span></span></span></span><br />
350g sweet potatos<br />
1 large carrot (~120g)<br />
3 cups whole wheat flour <br />
1 3/4 cups rolled oats <br />
3 generous tbsp peanut butter <br />
2 tbsp flax seeds <span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="color: #a64d79;"><span style="color: #444444;"></span></span></span></span></span><br />
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</span></span></span></span></span> <span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="color: #a64d79;"><span style="color: #444444;"><b><b>Method</b>:</b></span></span></span></span></span><br />
Peel off the skin of both sweet potatoes and carrot. Cut the sweet potatoes into medium chunks and thinly slice the carrot (see video for reference). Since the carrots take longer to become soft this ensures that both vegetables take roughly the same time to soften. Place the vegetables in a medium pot and submerge them completely in water. Cook for about 20 minutes until they are very soft.<br />
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</span></span></span></span></span> Using a slotted spoon, remove the vegetables from the pot into a large bowl (larger than what I used in the video). Mash them vigorously with a fork or a masher. Now, add the rest of the ingredients and stir to combine (it's best to use your hands here). Place in the fridge to rest for about 30 minutes.<br />
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</span></span></span></span></span> Preheat the oven to 200 degrees Celsius. Take half the dough and roll it out in between 2 pieces of parchment paper to a thickness of about 1 cm. Cut out cookies with your dog's favorite cookie cutter and place them on a baking sheet lined with parchment paper. Bake for about 20 minutes until they have a deep brown color and are dry. Let cool completely before giving one to your dog!<br />
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Keep in an air tight container. They keep mold-free for at least 5 days. I didn't try longer than that, the dogs didn't let me. <span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com2tag:blogger.com,1999:blog-1025455757751065168.post-44086955501186759422013-07-02T09:11:00.000+03:002015-07-08T10:54:53.426+03:00My Birthday Cheesecake<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyT9OI4P1qqoksbPAJt0txvDwUgMOAD4ArMJGud23ajbJi6gu8tk6syCjgiyAz0EiWcZK7e8B1nBaJm9mEWqEOLsRdsO_XHTO8EvCv-4oQGM-TXknNf9cVTpwCiZE4yGZBn4a1dh6RQEP/s1600/22.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyT9OI4P1qqoksbPAJt0txvDwUgMOAD4ArMJGud23ajbJi6gu8tk6syCjgiyAz0EiWcZK7e8B1nBaJm9mEWqEOLsRdsO_XHTO8EvCv-4oQGM-TXknNf9cVTpwCiZE4yGZBn4a1dh6RQEP/s640/22.jpg" /></a><br />
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We always make a big deal out of birthdays, simply because it's FUN to make a big deal out of stuff! So for my 25th birthday, we packed our bags and headed for Jerusalem for a few days. <br />
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It was a vacation long called for!<br />
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We spent 3 whole days on our feet and took numerous pictures, some interesting, some not so much... Here are a few: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6hyphenhyphenhB6mfLzrLUl1FiBQFudbXsmO75o4mwHepcR861RF4eHZU1kxF4Ps1KSHoobF7guH6CIwBGj08bK2j8nB4CevL5waXmSq_7zrj7lM4qiUtiLzsugpUQtoRZiS702n8sfmqR6Dh9pQ/s1600/3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6hyphenhyphenhB6mfLzrLUl1FiBQFudbXsmO75o4mwHepcR861RF4eHZU1kxF4Ps1KSHoobF7guH6CIwBGj08bK2j8nB4CevL5waXmSq_7zrj7lM4qiUtiLzsugpUQtoRZiS702n8sfmqR6Dh9pQ/s640/3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Hezekiah's tunnel (The City of David) and right outside its exit opening </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrl2ZJiTZJDJEBy_a0ycEPLNNE47P38-84JougNssgdNb1lLNlBlpV3vFLWQgr4pxTpCfbjofHauq3CYOa0pUGxYhMKhVgbwox6bMKYJoLvKipPT1KLZ2dREkVGf6e3lLAMe3g_690cDO/s1600/1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrl2ZJiTZJDJEBy_a0ycEPLNNE47P38-84JougNssgdNb1lLNlBlpV3vFLWQgr4pxTpCfbjofHauq3CYOa0pUGxYhMKhVgbwox6bMKYJoLvKipPT1KLZ2dREkVGf6e3lLAMe3g_690cDO/s640/1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wherever he goes, he always finds a feline friend</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOpBTfRADLv591_TUcjJr3syjh2pg2OwrGpBJ4h-klWrx1HolMIo2TBA0WazZWMn_C384STH3wvzW67sZOX6pEGXu2DOPWcs2JK3hOZnX4h8XoGlQWbjGFNFufOZBj9bw0TkC7xeHaPEA/s1600/7.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOpBTfRADLv591_TUcjJr3syjh2pg2OwrGpBJ4h-klWrx1HolMIo2TBA0WazZWMn_C384STH3wvzW67sZOX6pEGXu2DOPWcs2JK3hOZnX4h8XoGlQWbjGFNFufOZBj9bw0TkC7xeHaPEA/s640/7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An outside view of the Temple Mount </td></tr>
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The old city of Jerusalem is absolutely beautiful! I really felt as if I had gone back a few centuries in time walking through those winding stone alleys. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQaDOK2ReQU_ExgvUTd2ey_HZ9IJJn61vDWD-_JI6u9Rh8SxU75p8IHJeqVMqZGwF4UNNY_UcEKiyWx6ZCStYcHmY7ZCUno10Pn9cH_g8TZMuKQDC84tZKGkmEr-Wq8rWR6OlsetHHqum/s1600/4.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQaDOK2ReQU_ExgvUTd2ey_HZ9IJJn61vDWD-_JI6u9Rh8SxU75p8IHJeqVMqZGwF4UNNY_UcEKiyWx6ZCStYcHmY7ZCUno10Pn9cH_g8TZMuKQDC84tZKGkmEr-Wq8rWR6OlsetHHqum/s640/4.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxu6c2UqSEy5ngGANPZBJLhTWvSUz9Pd0aU6TT8Z9pwLA9sbyWJBBStUeB7JsjMobZmqnFWWk4HjFXMPLyvcd1ZGdRGtKJdG_-95t06l5D_XePwhfyUc8QMT58xFJMtoPEQU-tEgz0WE7/s1600/5.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxu6c2UqSEy5ngGANPZBJLhTWvSUz9Pd0aU6TT8Z9pwLA9sbyWJBBStUeB7JsjMobZmqnFWWk4HjFXMPLyvcd1ZGdRGtKJdG_-95t06l5D_XePwhfyUc8QMT58xFJMtoPEQU-tEgz0WE7/s640/5.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBFA8xC-7ocOoyR6-9zn3OnRNvIYEYSv2GrbtCLSRCSg6lKrEEwpWeljNKF9GJiFTqL7N4lvRSlTl6TuaMihcE-2ixbT3Nc1OxqUBY9BsWj1GN7eW8EuICPZv_0cGWetHvyz0yZs31SVg/s1600/6.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBFA8xC-7ocOoyR6-9zn3OnRNvIYEYSv2GrbtCLSRCSg6lKrEEwpWeljNKF9GJiFTqL7N4lvRSlTl6TuaMihcE-2ixbT3Nc1OxqUBY9BsWj1GN7eW8EuICPZv_0cGWetHvyz0yZs31SVg/s640/6.jpg" /></a></div>
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In the outskirts of Jerusalem, there lies a most beautiful neighborhood, Ein Karem. Those turquoise shutters are just perfect. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGSBtJ-D4x9Rkwudy28lKghpGTbFrb5bENDYmF-WVz6KxuEz3ygGCfIZxHeSqAMEL3878sz4kUM0aAVhepkl0UfcR_nRLULkyL9IYz-RugS5BJt43EDgfbq0Sd0aVhP3TBtd922Q3aaca/s1600/9.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGSBtJ-D4x9Rkwudy28lKghpGTbFrb5bENDYmF-WVz6KxuEz3ygGCfIZxHeSqAMEL3878sz4kUM0aAVhepkl0UfcR_nRLULkyL9IYz-RugS5BJt43EDgfbq0Sd0aVhP3TBtd922Q3aaca/s640/9.jpg" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGORPlWJXb0hFu0otk6-reFRPJgJpDcuov1DQfGDu-eB_vg7h4MCRa0-8OLB5Dyhv1FQVdkjO5od0JC_UQLJhNCdJIdNAkfEBe6ST1Xtg_Xj_sTXFAnPsUbVNxjyKaawPkUiCL9JNkBq9/s1600/10.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGORPlWJXb0hFu0otk6-reFRPJgJpDcuov1DQfGDu-eB_vg7h4MCRa0-8OLB5Dyhv1FQVdkjO5od0JC_UQLJhNCdJIdNAkfEBe6ST1Xtg_Xj_sTXFAnPsUbVNxjyKaawPkUiCL9JNkBq9/s640/10.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvnfuruPRKr-lABBvbpr4XAW4djg4WrX4aG6EOnvXsUzuDdR25leLLRutCepO2FWfqRIqaSzWtYhuQll5Dg-IIYh0D1vM8t2Yh22EwYS01aIN5-CH6OZ3zpSLFxdysfrZG7EqzHfDtCmE/s1600/8.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvnfuruPRKr-lABBvbpr4XAW4djg4WrX4aG6EOnvXsUzuDdR25leLLRutCepO2FWfqRIqaSzWtYhuQll5Dg-IIYh0D1vM8t2Yh22EwYS01aIN5-CH6OZ3zpSLFxdysfrZG7EqzHfDtCmE/s640/8.jpg" /></a><br />
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Mahane Yeuda market is a very colorful place. The tellers are very assertive though - we passed by a halva shop (I think a proper name for it would be "Halva Overload") whose teller was one step away from shoving halva samples down our throats. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EaEzR7oK8XPufkPe84EdcPMy5571zDpwJEX5eKjQB4yw4W2CHJokaePGTm8EekrenC-8Ov7oty55OQINfqnUdqdctf3JzDeBxe1ZGssJGpSG7YMdYkhXFqB-LUsYXecO8nPNvc-19ILE/s1600/11.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EaEzR7oK8XPufkPe84EdcPMy5571zDpwJEX5eKjQB4yw4W2CHJokaePGTm8EekrenC-8Ov7oty55OQINfqnUdqdctf3JzDeBxe1ZGssJGpSG7YMdYkhXFqB-LUsYXecO8nPNvc-19ILE/s640/11.jpg" /></a> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOyxiUFopFd1UKdeXs-KwWIhUMXKW8ST0n2_DyUKB_YZf7m4YVnxMQ0VbgPUKc6DVsCJUn9QA89zlAmhqVQuqvVHco3jLYyGb8U_7iLUJDQ9_5GzkrHlqnCAHG0hNALa3GAV4UAJltTNj/s1600/12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOyxiUFopFd1UKdeXs-KwWIhUMXKW8ST0n2_DyUKB_YZf7m4YVnxMQ0VbgPUKc6DVsCJUn9QA89zlAmhqVQuqvVHco3jLYyGb8U_7iLUJDQ9_5GzkrHlqnCAHG0hNALa3GAV4UAJltTNj/s640/12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halva Overload </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5mZtiH5LD64W_4-cwiteoPKEDeFw3c1-qK3qVhpWs8b9qZaRKvpi0wJhDUFbe236YRecywk68IwnidsfgY0ZT-AQYgK0VGJwIOWGZeykh3CpJwuRwnUscoThQpJdNMKlFZAbSs4GqN-Y/s1600/13.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5mZtiH5LD64W_4-cwiteoPKEDeFw3c1-qK3qVhpWs8b9qZaRKvpi0wJhDUFbe236YRecywk68IwnidsfgY0ZT-AQYgK0VGJwIOWGZeykh3CpJwuRwnUscoThQpJdNMKlFZAbSs4GqN-Y/s640/13.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4S47VWGr5dj3KeIagj65FJwy3iqbK193GSpGoZD8amPWCtihdDlRlGSzrU70TPlyRVP5dUQhwggqf51LcXm6tdTXx2kfMmS_wqWuDZZc4FjuuOsl5uDo8lnGXUBv8lNshA8vmJPbel1e/s1600/14.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4S47VWGr5dj3KeIagj65FJwy3iqbK193GSpGoZD8amPWCtihdDlRlGSzrU70TPlyRVP5dUQhwggqf51LcXm6tdTXx2kfMmS_wqWuDZZc4FjuuOsl5uDo8lnGXUBv8lNshA8vmJPbel1e/s640/14.jpg" /></a><br />
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In conclusion, this is not the last time we visit Jerusalem. But enough about travel, let's talk about food.<br />
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I could have let someone else bake my birthday cake, but why should they have all the fun?! I felt like having a cheesecake with something fruity on top. Baked cheesecake with blackberries it is! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8-Ov1fOoRWPLNjXfuh1CmiytE1EMDjeWyN_uGr2mv_Y5zvxO4qGzLLQUKxHKPCqxsKp6CXbkZBwrVrcuvDRp9LSbTDf0YFRxdNs9DGbJsCacDge-oU1y9VXHg4YhoDCwSNXyzk4dT6Lw/s1600/15.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8-Ov1fOoRWPLNjXfuh1CmiytE1EMDjeWyN_uGr2mv_Y5zvxO4qGzLLQUKxHKPCqxsKp6CXbkZBwrVrcuvDRp9LSbTDf0YFRxdNs9DGbJsCacDge-oU1y9VXHg4YhoDCwSNXyzk4dT6Lw/s640/15.jpg" /></a><br />
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<span style="color: #444444; font-size: large;"><span style="color: #a64d79;"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Cheesecake </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;">with Blackberries on Top</span></span></span><br />
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makes one 26cm diameter cake</div>
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<b>Ingre</b><b>dients:</b><br />
<br />
Dough: <br />
100 g butter, softened<br />
2 egg yolks<br />
2 tbsp granulated sugar <br />
2 tbsp milk<br />
1.5 cups flour <br />
5 g baking powder<br />
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Cheesecake:<br />
750 g of 9% fat white cheese*<br />
1 tsp vanilla extract<br />
4 tbsp cornstarch<br />
4 eggs, separated<br />
1 cup granulated sugar <br />
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Topping:<br />
3 cups of fresh or frozen blackberries<br />
1 tsp cornstarch, dissolved in 100 ml of water<br />
1/2 tbsp muscovado sugar<br />
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* "white cheese" is an exact translation from hebrew. Apparently there's no such thing in the US but knowledgeable sources tell me that Greek yogurt is not a bad substitute.<br />
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<b><b>Method</b>:</b><br />
Preheat the oven to 180 degrees Celsius.<br />
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For the dough, mix the softened butter, egg yolks and sugar together till combined and soft. Stir in the milk, at first it'll look hopeless but it will come around. Add in the rest of the ingredients and stir to combine. Spread the dough evenly on the bottom of a round 26cm diameter spring cake pan and set aside.<br />
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To make the cheesecake, beat the egg yolks with 3/4 of a cup of sugar, till it becomes lighter in texture and paler in color. In a separate bowl, mix together the cheese, vanilla extract and cornstarch thoroughly. Fold the cheese mixture into the egg mixture. Whip the egg whites with 1/4 of a cup of sugar into firm peaks of foam. Fold the egg whites into the cheese mixture. Transfer to the cake pan and bake for about 45-50 minutes, till the cake as browned slightly on top.<br />
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For the topping, heat up the blackberries using a big frying pan. When they start to release water, add the cornstarch water and sugar. Let it cook, stirring once in a while, for a few minutes till it thickens and there's no hint of cornstarch flavor. Set aside to cool. <br />
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When the cake is cool, spread the blackberries over the top. Keep in the fridge.<br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com2tag:blogger.com,1999:blog-1025455757751065168.post-57217381872976587512013-06-01T22:57:00.000+03:002015-07-08T10:55:02.138+03:00Poached Pears with Honey and SpiceI saw these little pears in the store the other day and I just had to do something with them. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNYC5XU0xytqbWTA5ki3XXXZIyYvydjRK1OjO3vCpH-Os8DZiZ98XuuDF7WHsAu-39RzjcY27HhHaZ3oJazPqQNY1WYdjzI0r_6aXw7bBKlAueKjHxmfeEzB3t0k8CaHbvVkt11qX3YJM/s1600/Pears_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNYC5XU0xytqbWTA5ki3XXXZIyYvydjRK1OjO3vCpH-Os8DZiZ98XuuDF7WHsAu-39RzjcY27HhHaZ3oJazPqQNY1WYdjzI0r_6aXw7bBKlAueKjHxmfeEzB3t0k8CaHbvVkt11qX3YJM/s640/Pears_1.jpg" width="640" /></a><br />
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Poached Pears with Honey and Spice </b></span></h3>
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Adapted from: an old book I have of the Cordon Bleu<br />
Serves 3 large portions or 6 small ones<br />
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<b>Ingredients:</b><br />
6 small pears<br />
juice of half a lemon<br />
500 ml water<br />
250g granulated sugar<br />
2 tbsp butter<br />
40g honey<br />
a pinch of nutmeg, allspice and cloves<br />
2 pinches of cinnamon <br />
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<b>Method:</b><br />
Peel the pears and make sure to moisten each pear with some lemon juice so that they won't turn brown (leave their stem on, it's prettier that way). Cut them in half and remove the seeds, I used a parisian spoon, you can also use a knife, it's quite easy. Don't forget to moisten the part you cut with lemon juice!<br />
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Put both water and sugar in a medium sized sauce pan and bring to a simmer (make sure you stir once in a while, so that sugar lumps won't burn at the bottom). Immerse the pears in the simmering liquid and cook until they're soft - about 6 minutes. Replace onto a clean plate.<br />
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Heat the butter, honey and spice in a wide pan (that can host all of the pears with their faces down) and fry the pears for about 40 seconds on each side. Be careful not to burn the butter. Serve warm with a bit of the honey butter poured on top and some walnuts or ice cream. Yammm...............<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmAB04j_qo9_ouPotVpAK8UFOJIUxsPA_h5D3FCK4XRPCQJGpQuE71ps9SaBY4XWpYlzy2Qi0Mi00sdkt-AymsNBx02GWNRfA2KAGoB5_oIgfQg-8SzuVTsV2Lyt4jUg7twEX7odyX-u1/s1600/Pears_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmAB04j_qo9_ouPotVpAK8UFOJIUxsPA_h5D3FCK4XRPCQJGpQuE71ps9SaBY4XWpYlzy2Qi0Mi00sdkt-AymsNBx02GWNRfA2KAGoB5_oIgfQg-8SzuVTsV2Lyt4jUg7twEX7odyX-u1/s640/Pears_2.jpg" width="640" /></a></div>
Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com0tag:blogger.com,1999:blog-1025455757751065168.post-49387883704201510662013-04-16T16:24:00.000+03:002015-07-08T10:55:15.019+03:00Dried Tomato n Herb Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444;">Thanks to my "keen attention" they're all dead now. Even the thyme which, I believe, has survived far worse before. Poor plants. No matter, the gardening store is always happy to receive our money and it's always nice to wonder around those green aisles. You feel like you're in the middle of a jungle.</span><br />
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<span style="color: #444444;">We thought it would be fun to try our luck at video making. I think the result is quite interesting :</span></div>
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<span style="color: #444444;">It takes me about 4 hours, from start till it's out of the oven, to make this bread. However, the scents that spread throughout the house while it's baking are worth every second of waiting.</span></div>
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<span style="color: #444444; font-size: large;">Dried Tomato n Herb Bread</span></h3>
<span style="color: #444444;">Makes 1 loaf<span style="font-family: Georgia, Times New Roman, serif;"> </span></span><br />
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<b>Ingredients :</b></span><br />
<span style="color: #444444;">2 1/2 cups of bread flour*</span><br />
<span style="color: #444444;">1/2 tbsp salt</span><br />
<span style="color: #444444;">1 tbsp sugar </span><br />
<span style="color: #444444;">2 tsp dry yeast</span><br />
<span style="color: #444444;">1 tbsp roughly chopped basil</span><br />
<span style="color: #444444;">2 tbsp </span><span style="color: #444444;">roughly </span><span style="color: #444444;">chopped marjoram </span><br />
<span style="color: #444444;">40 ml virgin olive oil, plus one tsp of the oil that preserves the dried tomatoes</span><br />
<span style="color: #444444;">1 cup lukewarm water</span><br />
<span style="color: #444444;">25 g<b> </b>dried tomatoes (about 3 pieces), roughly chopped </span><br />
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</span><span style="color: #444444;"><b><b>Method</b> :</b></span><br />
<span style="color: #444444;">Sift the flour into a large bowl, stir in the salt and sugar so that they spread evenly. Add the yeast and mix again. Add the oil, water and herbs and mix thoroughly till a dough forms. </span><br />
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Knead the dough on a lightly floured surface for about 7 to 10 minutes until it feels smooth and flexible (when in doubt, keep kneading). The dough should be mildly soft but not sticky, it shouldn't leave any residue on your hands as you touch it. If it's too sticky knead in more flour.</span><br />
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Put the dough back into its bowl, sprinkle flour over it and cover with a humid towel. Let it rise in a warm place (I usually put it in the oven on 45C) until it doubles in size, about an hour - an hour and a half.</span><br />
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Knock the air out of the dough. Add the chopped dried tomatoes and knead a little more to spread it evenly into the dough. Shape the dough into a round ball and place it on an oven pan lined with parchment paper. Sprinkle some flour over it and cover with a humid towel (Don't wet the towel too much because it becomes heavy and prevents the dough from rising up nicely). Let it rise once more until it's doubled in size, about 40 minutes.</span><br />
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Place an empty oven pan at the bottom of the oven. About 15 minutes before you're ready to put the loaf in the oven, heat it up to 200C (395F). Using a sharp knife, score the bread before placing it in the oven (I made 3 vertical cuts). Don't worry if you cut a little too deep, it will be just as delicious. Place one cup of boiled water in the empty oven pan you positioned earlier (steam is GOOD!) and bake for about 40-50 minutes until the loaf's crust has hardened and it's golden brown. Place on a rack and allow it to cool completely.</span><br />
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Once it's completely cooled you can cut it up into slices and freeze it! This way, whenever you want a little piece, just put it in the microwave for 20 second for each side and you have a fresh slice of bread!</span><br />
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</span><span style="color: #444444;">*<u style="font-weight: bold;">Side note</u><b>:</b> Take care to notice that the same type of flour varies greatly in water absorbing properties between manufacturers and even between seasons. So always have enough flour ready in case the dough is too sticky (you might need to add as much as <b>half a cup</b> extra) or add more water if it's too dry (tablespoons at a time).</span><br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com6tag:blogger.com,1999:blog-1025455757751065168.post-39791036448348117402013-03-24T20:56:00.000+02:002015-07-08T10:55:23.344+03:00Acre and a Salmon Steak with Honey Vinaigrette<span style="color: #444444;">We <b>finally</b> own a car, which is a great excuse to go somewhere. Anywhere.</span><br />
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<span style="color: #444444;">For the first few weeks, whenever I'd came to pick him up after work, he'd get in the car and the first words out of his mouth would be "So, where are we going today??" But it was almost evening and there wasn't much time to go somewhere really interesting.</span></div>
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<span style="color: #444444;">And then the weekend came - and a sunny one too. "Acre?" </span></div>
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<span style="color: #444444;">"Acre!"</span></div>
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<span style="color: #444444;">At the seafood market we ended up buying one and a half kg of shrimps, some calamari and a few salmon steaks. It was too much!! </span><span style="color: #444444;">The shrimps went to his grandmother, the calamari are still in my freezer (ideas?) but the salmon steaks are long gone. Oh God, they were so good!!!</span></div>
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<span style="color: #444444;">Now, as much as I'd like to take credit for it, the recipe is actually his concoction. I knew I made the right choice marring him!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoY1MYjoAiOuImFnXrFoWnYbp8XZwz0Jn2vDdnP-sSIBAQTnWqU-nc66NQPpf8oQENotywcQA6_lph-gpOSZdqgxrd1bsw7mId5XXgEHc6taCFB4lETR6OzqKOsZNZIz8jZ58zy6hII3w4/s1600/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoY1MYjoAiOuImFnXrFoWnYbp8XZwz0Jn2vDdnP-sSIBAQTnWqU-nc66NQPpf8oQENotywcQA6_lph-gpOSZdqgxrd1bsw7mId5XXgEHc6taCFB4lETR6OzqKOsZNZIz8jZ58zy6hII3w4/s640/salmon.jpg" width="640" /></a></div>
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<span style="color: #444444; font-size: large;">Salmon Steaks with Honey Vinaigrette :</span></h3>
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<span style="color: #444444;">Serves 2</span><br />
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<b><span style="color: #444444;">Ingredients :</span></b><br />
<span style="color: #444444;">2 large salmon steaks</span><br />
<span style="color: #444444;">2 tbsp honey </span><br />
<span style="color: #444444;">3 tbsp balsamic vinegar </span><br />
<span style="color: #444444;">4 tbsp olive oil</span><br />
<span style="color: #444444;">2 large garlic cloves, thinly sliced into circles</span><br />
<span style="color: #444444;">1 tsp smooth Dijon mustard</span><br />
<span style="color: #444444;">1 tsp whole grain Dijon mustard</span><br />
<span style="color: #444444;">salt & black pepper to taste </span><br />
<span style="color: #444444;"><br /></span><span style="color: #444444;"><b><b>Method</b> :</b></span><br />
<span style="color: #444444;">Preheat the oven to 240</span><span style="color: #444444;">C (465F). Clean the </span><span style="color: #444444;">scales off the</span><span style="color: #444444;"> salmon steaks.</span><br />
<span style="color: #444444;">In an oven pan (I use the pan that came with my oven), create a basket-like shape u</span><span style="color: #444444;">sing aluminum foil</span><span style="color: #444444;"> for the salmon steaks to cook in (see photo above). It should sit quite tightly around the salmon, so that the vinaigrette would reach about half way up the fish. Use enough aluminum foil so you can cover the steaks with it.</span><br />
<span style="color: #444444;">Mix all of the ingredients for the vinaigrette together and pour over the steaks.</span><br />
<span style="color: #444444;">Cook covered for 10 minutes and then cook without the cover (while basting once in a while) for about 20 more minutes until the steaks have a nice golden pinkish color.</span><br />
<span style="color: #444444;">Serve right away with a light side dish (In the photo above you can see lovely Sara Forte's fennel slaw, from <a href="http://www.sproutedkitchen.com/book/">THE SPROUTED KITCHEN cookbook</a>).</span><br />
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Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com0tag:blogger.com,1999:blog-1025455757751065168.post-2482796507763177142012-10-17T11:13:00.002+02:002015-07-08T10:55:32.337+03:00Chocolate, Mint n Blackberry Mousse<span style="color: #444444;">We always say we would get up early...</span><br />
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We never actually manage to pull ourselves out of bed when the alarm clock goes off... until about a week ago. Well, it was for a worthy cause.</span><br />
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We got up at 04:30 IN THE MORNING and went picking for blackberries. It was absolutely worth it! I just regret not taking a few shots of sunrise. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;">Taken during late morning (07:00 AM)</span></td></tr>
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<span style="color: #444444;">We gathered about three one-and-a-half-liter boxes worth of blackberries and froze most of it (because, like most folks, we like our berries mold-free). We went back for a few more rounds of picking since then and now I have trouble shutting my freezer door. What can I say? The situation is grave indeed.</span><br />
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<span style="color: #444444;">It was quite hot that day (Fall is not quite here yet), so I decided to make a chilly desert. I used cream cheese to stabilize the blackberry mousse which, I think, gave it a really nice texture. Hubby couldn't wait for these to chill properly already. </span></div>
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<h3>
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<span style="color: #444444; font-size: large;">Chocolate, Mint n Blackberry Mousse</span></h3>
<span style="color: #444444;">Serves 4 (I used 4 glasses, 300 ml each - about 1 1/4 cups)</span><br />
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<b>Ingredients for the chocolate mousse :</b></span><br />
<span style="color: #444444;">8 walnuts</span><br />
<span style="color: #444444;">50 g dark chocolate, finely chopped </span><br />
<span style="color: #444444;">20 g butter, at room temperature</span><br />
<span style="color: #444444;">1 tbsp cocoa powder</span><br />
<span style="color: #444444;">1 1/2 tsp granulated sugar</span><br />
<span style="color: #444444;">1 egg yolk, as <b>fresh</b> as possible</span><br />
<span style="color: #444444;">100 ml heavy cream</span><br />
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<span style="color: #444444;"><b>Ingredients for the blackberry mousse + top :</b></span><br />
<span style="color: #444444;">1 1/4 cups of blackberries</span><br />
<span style="color: #444444;">zest of</span><span style="color: #444444;"> half a lemon</span><br />
<span style="color: #444444;">60 g cream cheese</span><br />
<span style="color: #444444;">250 ml heavy cream</span><br />
<span style="color: #444444;">3 1/2 tbsp granulated sugar</span><br />
<span style="color: #444444;">2 tbsp finely chopped mint leaves</span><br />
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<b><span style="color: #444444;"><b>Method</b>: </span></b><br />
<span style="color: #444444;">Coarsely chop up the walnuts and sprinkle at the bottom of each glass (2 walnuts per glass). </span><br />
<span style="color: #444444;">Melt the chocolate in a double boiler and set aside to cool. Mix the butter and 1/2 a tsp of sugar with a wooden spoon until the mixture is very soft and then stir in the cocoa powder. Stir in the chocolate. In a separate bowl, whisk the egg yolk with a tsp of sugar till the mixture is light and airy (it should lose most of it's color too). Fold the egg mixture into the chocolate mixture. Whip the cream to stiff peaks and fold into the chocolate mixture. Divide between the glasses and place in the fridge. </span><br />
<span style="color: #444444;">Mash the blackberries. Take three tbsp of blackberry mash and combine it in a separate bowl with the lemon zest and cream cheese. Whip the cream with 3 1/2 tbsp of sugar to stiff peaks and fold into the cream cheese mixture. Divide between the glasses and chill for at least 4 hours. Keep the rest of the blackberry mash covered in the fridge for later.</span><br />
<span style="color: #444444;">When you are ready to serve, mix the remaining berry mash with two tbsp of finely chopped mint leaves and divide between the glasses. Garnish with a few mint leaves. </span><br />
<span style="color: #444444;">Enjoy every bite!</span><br />
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<span style="color: #444444;">These will keep fine in the fridge for about four days (depending on how fresh the berries are and whether your other half can control himself or not).</span><br />
<span style="color: #444444;"><br /></span>Lironhttp://www.blogger.com/profile/12972471765520607324noreply@blogger.com0