Recipe Book
This is the place for swaping recipes. Moms, please add them as comments to this post, and we will move them up here from time to time. Ben will also create a permanent link to this post on the right-hand side of the blog, so that everybody can easily access it anytime...
Some tips for unit conversions:
go to Google, and type in the measure you have and the measure you want to get. for example, 180 celsius in fahrenheit, or 3 oz in milliliters. Google is very smart!
still waiting for the recipes for:
salad dressing (Sandy)
all sorts of fudge (Sandy)
hummus (Ron)
Spinach Pie (keren)
crust:
blend all in food processor or mixer or by hand, add 2-3 spoons of water if needed.
wrap in nylon and put in the fridge for 1/2 hour.
flatten in a pan, and bake for 1/4 hour, 180 degrees Celsius (~350F)
filling:
(the volume reduces a lot!)
(decide on the amount of spinach/broccoli depending on the size you want it to be at the end... i usually go by eye, so i don't have exact measures. but i think that a large bag of spinach and a stem of broccoli should be enough)
chop the spinach and broccoli and mix in a large bowl with:
depending of the saltiness of the feta, decide whether to add salt or not.
you can add chopped onions too, if you like
spread on top of the crust, bake for 1/2 hour.
you can add shredded cheese on top for the last 5-10 minutes of baking.
enjoy!!
----------------------------
note: you can replace some of the spinach with other leftovers...
At Mon Jan 15, 03:55:00 PM EST, dalia said...
Brownies
Put in a large pot the butter and chocolate and melt it on the stove
When its melt 'take the pot off the fire and add to it the coffee
then add the sugar, mix well and then the eggs ,one by one , while mixing. add the flour.
Spread in large baking pan and bake 17 minutes on 180 c temperature.
Chicken Marinade [to the amount of eight 1/4 chicken (keren: pulkeh+yareh)]
Mix together and let the chicken parts soake in the marinade for 2 hours.
Bake with the marinade for an hour on 200 c heat.
Can also used as a BBQ marinade.
Mashed potatoes
Peel and cut to cube the potatoes as well as the sweet potatoes. Cook in a big pot adding water and a spoon of salt until they become soft. Drain the water and place the pot again on the stove to evaporate the rest of the water while stirring the potatoes.
Add butter(a lot)and nutmeg powder and black pepper . mash the potatoes until you get a smooth puree.Taste and add spice as you like.
At Wed Jan 17, 01:04:00 AM EST, bk said...
Peanut Butter and Jelly:
Place paper towel on counter to prevent spillage of bread crumbs. Lovingly spread peanut butter on one slice of bread. Wipe knife clean of PB on clean slice. On the same clean slice, passionately spread similar about of jelly (strawberry is best, but grape will do). Place jelly side of slice 2 adjacent to PB of slice 1. Beware of holes in the bread, where jelly or PB might leak out and cause unwanted stickiness on hands. Eat crust of sandwich. Enjoy.
At Thu Jan 18, 04:48:00 PM EST, dalia said...
About Ben's PBJ sandwich
The NEW item on the market is the amazing "Flat-tired bread slice ultimate repair kit", with the PBJ sandwich as the first adition.
A smal brown bag, filled with peanuts, and it is writen as folows: "Hole penuts". made in israel by "Luftgescheft".
Instructions: 1. To fill a round hole in a slice of bread, place a whole peanut in the hole, by pressing while making sure your hand is on the other side, for support. 2. To fill a odd-shaped hole, break the peanut along the half peanut mark. once again, the hand must support the peanut on the other side.
IMPORTANT: Use this device before spreading anything on the bread!
The "Luftgascheft" has a bran new invention: the pitta bread. no holes in it.
At Sun Jan 21, 10:58:00 AM EST, Sandy K. said...
Corn Bread (secret recipe for family members only ;) )
Preheat oven to 400 F. While oven is preheating, put a tablespoon or so of light oil in a 10 inch cast iron skillet and let it preheat in the oven. (You can put the mixture in a regular greased pan to bake, but it won't be the same.)
Mix together:
Put that aside and mix these things together separately:
(once again, this is approximate-- you'll want to wind up with
about 1 1/2 cups of liquid)
By now your oven should be preheated. If it isn't wait until it is and then:
Mix the liquid and dry ingredients together, but don't overstir. There are going to be some lumps and that's fine.
Slosh the oil in that hot skillet around to coat the sides and then pour the mixture in quickly and return it to the oven.
Bake for about 20 minutes, or until the center of the bread starts to brown slightly.
At Sat Feb 03, 03:06:00 PM EST, Sandy K. said...
Ben's Idea of "Corn Pone"
Mix it all together and put it in a 2 quart grease casserole. Bake about 1 hour at 350 F.
Spaghetti bolognese
fry onion until it turns transparent. add the beef, stirr and separate the beef. when the beef is mostly fried, add tomato sauce, spices, red wine. boil, reduce heat, and let cook for at least 1/2 hour -- the more the merrier.
after the sauce is done, cook the pasta according to directions "al dente".
serve over spaghetti or other pasta, sprinkle cheese on top.
Hummus
here's what you need to do if you do your shopping at Meijer's or Jewel-Osco. It's a simple recipe that doesn't require long soaking or cooking...
Ingredients:
1 can of chick peas
1/3 cup of raw tahini paste
juice from 1/2 lemon
water
olive oil
salt&pepper
paprica (for decoration)
drain and rinse the chick peas in warm water. with two fingers, pinch each pea and remove the skin. save a couple of spoons of peas for decoration, and put the rest in a food processor.
turn the food processor on, and gradually add the tahini paste, lemon juice, and about 1/3 cup of water. add water to the desired consistency. hummus will solidify a bit in time, so if you don't eat it right away make it slightly more runny.
add about 2 spoons of olive oil (try to get high quality oil), some salt&pepper, and you're done!
for decoration: you know - spread on a flat plate, sprinkle olive oil, paprica, and some whole chick peas.
Beteavon!!
These are the ingredients I used; notice that we ate the hummus with crackers and not the traditional pita - good pitas are nowhere to be found around here...
(see also this post)
15 bean soup
 | ingredients: 1 bag of "15 bean soup" (it contains lots of beans, lentils peas and such in different colors. i think it's one kg or so) chopped onion 1 lbs ground beef or stew beef (i used ground) |
the fast (no soak) version:
boil beans in 12 cups of water. continue boiling for ~1hr. in skillet, saute onions and beef until beat is browned. add to bean pot. add the flavour package (or 1-2 spoons of beef flavour soup powder) and simmer for 30-45 minutes.
serve with cheese (optional).
open all windows 15-30 minutes after dinner, and preferably all night ;)
Salad dressing: (Sandy)
(All amounts are, as usual, approximate. Best made a few hours ahead of time.)
1/2 cup extra light olive oil (or any mild vegetable oil)
2-3 tablespoons sugar
1 tablespoon finely grated onion
1/2 teaspoon mustard
1/2 teaspoon red wine viegar
1 teaspoon poppy seeds
Mix thoroughly, preferably by shaking in an airtight container. Do not refrigerate, else you'll wind up with a sludge that won't pour. And don't try cooking it to dissolve the sugar because the result is the same. Just let it sit until you're ready to use it and shake it well first.
Hila's cookies
עוגיות מייפל פקאן:
200 גר' חמאה רכה
1/4 כוס סוכר דמררה
2 כפות סירופ מייפל
1 כפית תמצית וניל
2 כוסות קמח
קורט מלח
200 גר' אגוזי פקאן קצוצים
אבקת סוכר לציפוי
לערבב (אפשר במיקסר) – חמאה, סוכר, מייפל, וניל – לתערובת קרמית.
להוסיף קמח ומלח - ללוש לבצק.
להוסיף אגוזים וללוש.
להשאיר במקרר במשך 1/2 שעה
לגלגל כדורים קטנים ולאפות ב-170 מעלות, במשך 20 דקות.
לאחר שמתקרר – לגלגל באבקת סוכר.
תהנו!
Orly's Kube Bamia
לבשר:
חצי קילו בשר טחון
בצל גדול מגורד (אני מרסקת במעבד מזון)
תפוח אדמה גדול מגורד (כנ"ל)
ביצה
4 כפות גדושות פרורי לחם
כוס פטרוזיליה קצוצה
כפית גדושה בהרט
מלח ופלפל
מערבבים הכל ומשהים חצי שעה ליצוב .
זה מתכון מעולה לקציצות וכדורי בשר מכל הסוגים.....
לקובה:
חצי קילו סולת
כוס - כוס וחצי מים
שמים את הסולת בקערה, ומוסיפים מים עש שהיא לא סופגת יותר.
לשים קצת ומשהים לייצוב.
לוקחים קערה עם מים. מרטיבים את הידיים. לוקחים קצת סולת
ופורסים על כף היד. שמים באמצע כדור בשר, ועוטפים מסביב.
מניחים על מגש עטוף בנילון נצמד, בלי שהקובה יגעו אחד בשני.
צריך כמות כפולה - בערך קילו סולת - בשביל חצי קילו בשר.
אופציה אחת זה להכין המון ולהקפיא. במקרה זה מקפיאים מגש
שלם, ורק אחרי חצי שעה מורידים ממנו את הקובה ושמים בקופסא
או שקית. אסור שיגעו אחד בשני לפני שקפאו, כי אז הם נדבקים
לצמיתות.
אופציה שניה היא להשתמש בעודפי הבשר ככדורי בשר בתבשיל.
לתבשיל:
בצל גדול קצוץ
קופסקת רסק עגבניות (170 גרם?)
מלח
פלפל
מיץ מחצי לימון
כפית בהרט
שקית במיה קפואה או ככה וככה במיה טריה.
מטגנים את הבצל.
מוסיפים רסק עגבניות, מים, לימון ותבלינים ומביאים לרתיחה.
זה הזמן לתקן תיבול.
מוסיפים קובה. אם משתמשים בקפוא, מוסיפים ישר מהמקפיא.
אם מוסיפים בשר - מכדררים אותו ומוסיפים.
המים צריכים לכסות את הקובה ולא הרבה יותר.
מבשלים בבעבוע איטי 20 דקות.
מוסיפים במיה ומבשלים עוד חצי שעה.
Sarah's Avocado Salad
oranges, avocado, green onions, cilantro(*), lime juice, olive oil, salt & pepper.
(* or not, if you are ben, or coriander if you are chris)
Ozney Hamman (Hammantasch)
this is where i took it from - there are pictures that show different stages..
http://www.ynet.co.il/articles/0,7340,L-3370833,00.html
tips:
pressing the dough isn't easy, since it becomes warm and sticks to the surface and rolling pin. if you have a pasta maker - use it... make sure the dough is as cold as possible, keep in refrigerator until you use it. also try to have a cold working space.
making circles - dip the glass or cookie cutter in flour. if the circle sticks to the surface, loosen with knife.
filling - don't be tempted to put too much!
folding - should come natural, they say it's not hard, and was genetically implanted in Jewish genes :). place the circle on the surface, use 4 fingers - 2 thumbs and index fingers, fold in, and a triangle forms. tighten well.
cooling - this is the secret for perfection. the writer experimented with cooling times and decided that 30 minutes cooling is the best for keeping your cookies in the right shape in the oven.
glazing - brushing egg yolk mixed with water gives the best look.
baking - don't use too high temperature. if your oven doesn't show exact temperatures, choose the lower one. keep an eye on it while cooking all the time, and if the cookies seem golden and stable, take them out and chill. buy fresh poppy seeds. you can freeze the leftovers.
my tip - if the cooled cookies stick to the pan, place the pan over the stove and warm it for a few seconds. the sugar will melt and the cookies will easily come off the pan with a spatula.
ingredients: (for 32 pcs)
crust -
2.5 cups white flour
0.5 tea spoon baking powder
0.5 cup sugar
pinch salt
200 gr cold butter, cut in small cubes
grated orange peel from one orange
2 yolks
2-4 table spoons fresh orange juice
filling -
3/4 cup water
3/4 cup sugar
150 gr freshly ground poppy
2 table spoons honey
1 table spoon lemon juice
1/2 cup dried blueberries, soaked over night in rum or for a couple hours in apple brandy
other ingredients -
1 egg white for spread
1 egg yolk for glossing
- Hide quoted text -
1 table spoon cold water
powdered sugar
preparation:
crust:
in food processor, put flour, baking powder, salt, sugar. process for 2-3 sec. add orange grating and butter and process until the butter and the flour merge. add yolks and process until you get crumbs.
add 2 spoons orange juice and process until it forms a smooth dough. and another spoon juice if needed.
don't over process. stop immediately when the dough forms one big clump.
wrap in serene wrap and put in refrigerate for 2 hours.
filling:
boil water and sugar. add poppy and bring to boil again. lower heat and cook for 10-15 mins, until the mix reduces and thickens. remove from stove, add honey and lemon juice. mix and let cool. when it's cold, screen the berries from the rum and add to the poppy mix.
assembly:
prepare a bowl with egg white and brush. prepare a baking sheet with baking paper on it. take dough out of refrigerator, and put on a floured cold surface. cut the dough to 4, and put 3 back in the refrigerator. work with one piece at a time, dough should stay as cold
as possible.
with floured rolling pin, press the dough to flat 3-4 mm width. cut circles with glass. dip the glass in flour every once in a while. spread egg white on the edges of each circle with a brush (to make it sticky). place 1/3 tea spoon of filling in the center of each circle and fold with 4 fingers, to create a triangle. tighten and place on baking sheet.
refrigerate for 30 min.
preheat oven to 160-170*C*. take cookies out of refrigerator, and spread egg yolk mixed with cold water on top with a brush.
bake for 15 min or until golden. remove from oven and cool. when cold or before serving, sprinkle powdered sugar.
the cookies can be stored in room temperature, in sealed container. may be frozen.
Roast beef
ingredients:
~2.3 pound / ~1Kg aged Sirloin ('sinta') - we got an aged piece of sirloin at Treasure Island, hyde park. it was ~$13
1 stick butter
salt, pepper, gravy seasoning
bring to room temperature
place on a rake on top of an oven-safe pan (i used a toaster-oven rake, and a pyrex pan. the meat should 'hover' above the pan)
preheat oven to maximum - 500F/260C
smear butter on all sides
season with salt, freshly ground pepper, roast seasoning (Knor gravy seasoning - 'tibul tzli'). if some of it falls in the pan, that's ok.
pour some white whine in the pan.
put in preheated oven for 15 minutes. then reduce heat to 300-320F /150-160C for 20-30 minutes. (the rule of thumb - 15 minutes + 15 minutes per kilo)
let the roast stand for a few minutes before carving. when carving, keep liquids that come out of the meet. (if the inner parts are too bloody, put back in oven for a few more minutes)
gravy:
pour the liquids from the pan + liquids from slicing into a frying pan or a sauce pan. add the rest of the butter, and some cream/milk. thicken with 1/2 teaspoon of corn starch. cook gor a couple of minutes until it reaches the right consistency.
enjoy!
Chala (recipe from Orly)
1 kilo flour (bread flour is supposed to be better, but regular white
flour works fine)
50 gram fresh yeast "shimrit" (the fresh granulated yeast, i think it's somehow
seasonal in the US) or 17 gram dry yeast
1 and 3/4 cups warmish water (so that the yeast will feel comfy to grow)
1/2 cup sugar (can do a bit more ~3/4 if you like it sweet)
1/4 cup oil (I use kanola, but any neutral-taste oil will do)
2 eggs
1 tablespoon salt
if you use fresh yeast just mix everything but the salt together until
it is mixed,
then add the salt and then knead for 10 minutes. it's sticky at first
but gets better
with kneading. The easy way is with a kitchen aid....
If you work with dry yeast, take about 1/4 cup water and mix the yeast in until
it's sort of mixed. It's very sticky and is OK.
Then add 1 tablespoon sugar and mix in. now it becomes less sticky and
more even.
The water and sugar should be taken out of the total amount listed above.
Let the yeast revive for 10 minutes until the mixture doubles its volume.
Then add this to the flour and mix a bit, then add everything else but
the salt and mix,
and then add the salt and knead for 10 minutes.
You can if you want add a cup of golden raisins into it now, and mix very briefly to spread them evenly.
Anyway, after you are all kneaded, cover the dough in a thin layer of
oil and put in
a bowl with saran wrap on top. Let it rest until it doubles its volume.
This takes like 2 hours in a warmish environment.
it's quickest if you can set your oven for 35-40c and put it inside....
on the other hand, it's also OK to leave it longer, so you can do this part in
the morning, go about your business, and just leave it to grow until
the afternoon.
Once it has doubled (or more), you knead just a bit more (it shrinks again).
Then you form the shape of the chala you want.
You can do a 3- or 5-way brade, or anything else that you feel like.
Cover with a clean damp towel, and let it double its volume again.
This is shorter, like 30-45 minutes.
Preheat oven to 160c (360F).
Mix an egg with one tablespoon of water, and brush the chala.
You can spread sesame seeds or poppy seeds.
Bake for 35 minutes.
That's it...
One tip: if you use a kitchen aid --
use the hook shaped thingie, and dont go too fast.
The dough is massive and climbs above the hook.
If it's not used every day, make sure to clean the grease
around the little slingy just where you connect the hook - otherwise
you may get a black dough. It never looks like there's any grease
in there but somehow it's there if you didnt use the kitchen aid for a
while. Also - the dough is massive enough that even the kitchen aid
dances and moves. so dont leave it on and return after 10 minutes,
you may find it on the floor....
Meatballs in dried fruit
1 קג בשר טחון
3 פרוסות לחם לבן, מושרות במים וסחוטות
2 ביצים
בצל חתוך לקוביות 1
במעבד מזון, לרסק את הבצל והלחם לתערובת אחידה. להוסיף לבשר עם ביצים, מלח פלפל, לערבב
ליצור כדורי בשר קטנים, לטגן מכל הצדדים, לספוג עודפי שומן ולהניח בצד.
המסביב:
1 בצל חתוך לקוביות
חופן קוביות גזר
חופן קוביות סלרי
להזהיב במחבת 2-3 דקות
להוסיף:
חופן שזיפים מיובשים (חצויים)
חופן צימוקים
חופן תמרים (חצויים)
1 כפית קינמון
1/4 כפית מוסקט
1/2 כוס יין אדום
1/2 ליטר ציר בקר
כדורי בשר
לבשל אש קטנה כשעה.
להגיש עם קוסקוס או אורז
Labels: food
posted by keren @ 7:03 PM
1 comments
1 Comments:
Sounds wonderful. I'll try it. It always works well to start with a super hot oven when roasting meat to seal the juices in. I do it with turkey at Thanksgiving as well.
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