tag:blogger.com,1999:blog-7708329925653959242024-03-19T06:03:50.594-07:00The Nocturnal KitchenYael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-770832992565395924.post-82376150605667655322011-01-20T11:28:00.000-08:002012-02-06T10:57:51.897-08:00Mushrooms & Leeks Phyllo Tarts<div style="text-align:center;"><img src="https://lh4.googleusercontent.com/_Q88l-rHLyDE/TTglRiChcZI/AAAAAAAAGI4/AYpwGWLzCuE/s0/" border="0" width="590" /></div>
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<p>After a few rare days of rain, I decided it’s only appropriate to make something with mushrooms. I took my weekly drive to the new farmer’s market at the port of Tel Aviv, and stood in front of the mushroom’s stand picking out kinds I don’t normally buy: a bunch of fresh shiitake, 1 bouquet of oyster mushrooms, 4 big king oyster mushrooms, and a small basket with regular portobello mushrooms (which we usually use). Another stop to the organic stand to buy highly expensive but great looking leeks, and I’m halfway from making my favorite phyllo tarts with mushrooms, leeks and feta cheese.</p>
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<p>It’s quite an experience buying in the new farmer’s market, which is open all week, morning till evening, except Sundays. Strolling calmed and relaxed with my shopping trolley through the stands, picking out beautiful fruits and vegetables, and finishing up with a glass of freshly squeezed apple juice and a gouda kalamata bread stick, which you can enjoy while sitting on the deck feeling the breeze in your hair. Or better yet, if you really have the time, sit at the pasta bar inside, order some fresh ravioli and a glass of wine. Some may say: ”Oh, the good life...”</p>
<div style="text-align:center;"><img src="https://lh6.googleusercontent.com/_Q88l-rHLyDE/TTglO3nir2I/AAAAAAAAGIs/dH-BmaBdA7c/s0/" border="0" width="590" /></div>
<p>But, one look at the month’s bills and expenses makes us realize that next week you will find us buying at the Carmel Market, where the hard day’s traders are much more hostile, won’t let you be too picky, (or God forbid, sometimes even touch their merchandize), and most importantly the place where you can never show up wearing open shoes...
Yes, the rough cold reality which all photography classes love to document so much verses the oh-so-sterile atmosphere with an ocean view window... if there wasn’t a money issue involved, my choice for my fruit and veggies would be obvious. Anyway, wherever you get them, get them fresh and hopefully not sprayed.</p>
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<p>These tarts are my usual choice for making something savory from phyllo dough. I love the combination of mushrooms, leeks and feta, but you can actually be totally creative and put almost anything inside and it will turn out delicious.<br /><br />
The concept is quite simple. 4 phyllo pages, each painted with melted butter or olive oil, cut into squares and shaped into a muffin tin to form little baskets. Fill inside vegetables and cheese to your likings, pour royale mixture to hold it all together, and bake.
You can totally use just one kind of mushroom, like portobello, or mix a bunch of kinds like I did here... and it will be just as good. </p>
<div style="text-align:center;"><img src="https://lh5.googleusercontent.com/_Q88l-rHLyDE/TTglNdxDNFI/AAAAAAAAGIo/TEK-r1F8mrM/s0/" border="0" width="590" /></div>
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<p>These are a great treat, I think, for parties, picnics or as light dinner served with a salad.<p>
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Mushrooms, Leeks and Feta Phyllo Tarts
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for the filling: <br />
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2 tbs. olive oil<br />
250 gr. leeks, cut diagonally to 0.3 cm thick slices<br />
1 tsp fresh thyme leaves<br />
120 gr. (about 2) king oyster mushrooms, chopped to medium pieces<br />
100 gr. fresh shiitake mushrooms, chopped to medium slices<br />
200 gr. portobello mushrooms, chopped to medium slices<br />
150 gr. oyster mushrooms, chopped to medium pieces<br />
100 gr. feta cheese<br /><br />
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for the phyllo baskets:<br />
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80 gr. butter, melted<br />
4 phyllo sheets <br />
2 tsp fresh rosemary chopped<br />
2 tsp fresh thyme leaves<br />
salt<br /><br />
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for the royale mixture:<br />
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250 ml. cream<br />
1 egg<br />
2 egg yolks<br />
salt and pepper to taste<br /><br />
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for garnish:<br />
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feta cheese<br />
micro leaves<br /><br />
Heat oven to 180℃.<br /><br />
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make the filling:<br />
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Heat a medium skillet over medium heat, and pour olive oil. Sauté the leeks until a bit soft, but still very bright in color, and season with some salt. Add the thyme, and turn off the heat. Set aside.<br /><br />
Heat a large skillet over high heat, and when it’s hot enough, start sautéing the mushrooms one kind at a time without oiling the skillet: Start sautéing the king oyster mushrooms, when it looses some of it’s volume, add the shiitake, then the portobello and then the oyster mushrooms (try not to over crowd the skillet with mushrooms and give each kind the space it needs). Season with salt and pepper, turn off the heat and set aside to cool.<br /><br />
In a large bowl mix carefully the sautéed leeks, mushrooms and crumble over the feta cheese.<br /><br /><br />
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make the phyllo baskets:<br />
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Lightly oil a muffin tin with olive oil or some of the melted butter.<br /><br />
On a clean and dry surface gently spread one phyllo sheet. Paint some melted butter on top to cover with a brush, and sprinkle chopped rosemary and thyme. Season with a bit of salt and spread another sheet on top. Repeat action with second and third sheet. After you’ve spread the forth sheet, just brush it with melted butter.<br /><br />
Cut all of the sheets together to 12 equal squares, and shape each one into a socket to form little baskets. Fill each basket with the prepared filling.<br /><br /><br />
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make the royale mixture:<br />
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In a litter cup whisk together the egg, and egg yolks. Add the cream, and season with salt and pepper. Mix to combine, and pour gently on top of each tart, trying carefully not to spill mixture between the phyllo base and the muffin tin (mixture won’t cover all of the filling).<br /><br />
Bake in the heated oven for 40-45 minutes, or until the the phyllo and filling is golden, and the royale has puffed a bit. Cool in the tin for 5 minutes and then transfer to cool on a rack or a plate for another couple of minutes, then serve immediately. For leftovers: keep in a tight box in the fridge, and heat for 15 minutes in an oven heated up to 180℃. Enjoy!<br /><br />
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</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com1tag:blogger.com,1999:blog-770832992565395924.post-81055480213412069622011-01-06T11:20:00.000-08:002012-02-06T10:59:55.568-08:00Cardamom Mandelbrot & Vanilla Kisses<div style="text-align:center;"><img src="https://lh3.googleusercontent.com/_Q88l-rHLyDE/TSXoU3zS5NI/AAAAAAAAGHY/udwG69QDJKs/s0/" border="0" width="590" /></div>
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<p>Home for me is a jar filled with cookies, and since I’m home a lot, I always feel guilty if my counter jars are empty. After our wedding Anniversary / Silvester night plans were cancelled due to a much sick partner, we’ve spent the last long weekend together at home. Since nothing was demanded from my culinary skills except a bowl of plain cooked rice, I’ve decided to turn to please my son’s cravings after he himself was deprived of sugar and white flour goodies for a week due to an illness of his own.</p>
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<p>I found this amazing recipe for mandelbrot cookies in a 10 years old Gourmet magazine. I usually don’t try any recipes for mandelbrot cookies which are similar to what my grandma used to make, but the combination of almonds and cardamom convinced me to try this one.<br /><br />
At my grandma’s house we used to wake up every morning to a box filled with mandelbrot (almond bread cookies), which are the cakier and softer version for the italian biscotti. Most of biscotti recipes are made without fat, but mandelbrot is usually made with oil, or better yet butter (since the butter crises seems to be coming to an end...no guilts there).
Sitting at the kitchen with my grandma in the mornings dipping cookies in coffee is definitely one of my best childhood memories from my grandparents place.</p>
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<p>While I was trying out this recipe I soon realized I’ll be adopting it to one of our regular home jar cookies, when a familiar nostalgic feeling came over me and I could not stop eating the ends of the rolls I was cutting before the second bake. I’ve soon remembered another thing my grandma and I used to do and I followed - I saved all the crumbs that were left from the slicing in a small jar for future ice cream topping (so polish!, nothing goes to waste...).</p>
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<p>I was so preoccupied with my childhood memories I suddenly realized I was baking my own white flour and sugar craving, so I immediately turned to ask my little one what he wished for, and he replied the obvious: “Kisses...”. So we’ve made another jar filled with those... </p>
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Cardamom Mandelbrot cookies
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adapted from december 2000 Gourmet magazine <br /><br />
makes about 60 cookies <br /><br />
450 gr. (3 cups) white flour<br />
1 1/2 tsp ground cardamom<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/4 tsp baking soda<br />
230 gr. butter, softened<br />
220 gr. (1 cup) cane sugar<br />
1 tsp almond extract<br />
2 large eggs<br />
90 gr. (3/4 cup) silvered almonds<br /><br />
Heat oven to 180℃.<br /><br />
In a medium bowl sift together the flour, cardamom, baking powder, salt and baking soda.<br /><br />
In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and sugar on medium speed until light and fluffy. Add almond extract, and the eggs (one at a time), and beat well until everything is incorporated. Add the almonds and beat shortly on low speed (to not brake the almond completely).<br /><br />
Transfer to a lightly floured work surface and form the dough into a ball. Divide to 4, and form 4 logs. Place the logs on a baking tray lined with a baking sheet, and bake in the preheated oven for 20-30 min., or until lightly golden and stiff.<br /><br />
Reduce oven temperature to 170℃.<br /><br />
Cool the logs on the tray for 5 min., and then transfer them to a cutting board. Wait another 10 min., and then cut the logs diagonally to 1.5 cm thick slices with a serrated knife using a sawing motion. Arrange slices, cut sides down, on two baking trays covered with baking sheets, and bake for about 20 min, or until golden. Cool on a rack, and store in a sealed jar.<br /><br />
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Vanilla meringue kisses <br /><br />
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makes about 60 small kisses<br /><br />
100 gr. egg whites<br />
200 gr. white sugar<br />
2 tsp vanilla bean paste<br /><br />
Heat oven to 125℃.<br /><br />
In the bowl of an electric mixer put the egg whites and sugar. Place the bowl on a bain-marie
(on top of a cooking pot with about a 1/4 of simmering water on medium low heat, when the bowl does not touch the water inside the cooking pot). Whisk the egg whites and sugar until all the sugar melts, and the mixture is warm to the touch, about 60℃.<br /><br />
Take off the bain-marie and transfer quickly to the electric mixture, and beat with the whisk attachment on medium high speed until stiff peaks forms and the bowl has cooled a bit. Lower the mixer speed and whisk in the vanilla bean paste.<br /><br />
Transfer the meringue to a pastry bag with a 13 mm star tip and pipe little meringue kisses, about 3.5 cm in diameter.<br /><br />
Bake for 1.5-2 hours, or until you can easily lift the kisses, and they remain quite white.
Store in an airtight container. <br /><br />
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</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com2tag:blogger.com,1999:blog-770832992565395924.post-14172017201470832632010-12-17T12:08:00.000-08:002012-02-06T11:04:48.306-08:00The Absence of Autumn with Bosc Pears Tartelettes<div style="text-align:center;"><img src="http://lh6.ggpht.com/_Q88l-rHLyDE/TQvIoPJqOzI/AAAAAAAAGGU/W35VM0vJuck/s0/" border="0" width="590" /></div>
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<p>After the last weekend of extreme stormy weather, it’s safe to say winter has arrived to Tel Aviv. Having to give up on autumn this year, we’ve waited for the rain so much, that when it finally arrived we soon wished it will go away, cause we’ve remembered that Tel Aviv’s apartments are definitely not constructed for anything but nice or sticky weather.
So with no real autumn, my favorite of all seasons, all that’s left is to trust that sadly the Israeli winter won’t be that harsh anyway, will go away in a split second, and soon we’ll find ourselves “enjoying” summer for another 7-8 months of the year... <br /> <br />
With a very long absence on my account too, I’m finally posting my not-so-up-to-date autumn post, with hope I’ll catch up soon to some more wintery ones.</p>
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<p>I found those amazing Bosc Pears in the market two weeks ago and decided to pair them with some classic baked almond cream tartelettes. So long in their necks, aristocratic in all pears, Bosc pears (Beurre Bosc) have a dark cinnamon brown color skin and a white aromatic juicy interior, perfect for baking.</p>
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<p>I first made the pears in vanilla syrup, and then baked them with almond cream in some almond cinnamon short dough shells. The smell of them coming out of the oven is priceless, but since I made the recipe solely for this blog, I’ve soon found myself in the middle of the day, alone with eight of them in the kitchen, and no one to share the odors and craving to break one before shooting. I did enjoy one with my husband later that night, and they heat up really good, but if you can, bake them fresh, and enjoy soon... nothing compares.</p>
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<p>And for last, a recommendation. Miri Hanoch and Eyal Shany’s new column in <a href="http://digital.timeout.co.il/activemagazine/welcome/timeout_424.asp" target="_blank">“Time Out Tel Aviv”</a>, is a real treat to read. With her witty smart writing and his recipes and realistic food photos they combine to some really joyful food articles, that were missed since their writings for “Musaf Haaretz”.<br /> <br />
More posts more frequently ahead..., I promise.</p>
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Bosc Pears Tartelettes
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<p> for 8 individual Bosc Pears tartelettes <br /><br />
you can make the short dough, almond cream and pears in vanilla syrup the day before
and store in the refrigerator till you assemble the tartelettes.<br /><br />
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Almond Cinnamon Short Dough<br /><br />
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300 gr. white flour<br />
80 gr. almond meal<br />
80 gr. powder sugar<br />
1 cinnamon stick, scraped, or 1/2 tsp ground cinnamon<br />
1/2 lemon zest <br />
2 eggs<br />
1/2 tsp vanilla essence<br /><br />
Put flour, almond meal, powder sugar, scraped cinnamon stick and lemon zest in the mixing bowl.<br /><br />
Blend with the guitar attachment on low medium speed till coarse crumbs appear.<br /><br />
Add the eggs and vanilla essence and beat on medium speed just till a dough forms (don’t over beat).<br /><br />
Wrap the dough in plastic, flat it with your hand to make a disc, and refrigerate it for minimum 2 hours.<br /><br />
Flour your workspace and roll the dough in 4 batches to about a 1/4 inch thick. Cut circles that are bigger than your tart rings, and press the dough gently with your fingertips to the bottom and sides of the rings. Flatten the edges of the rings with a rolling pin to remove excess dough. Freeze the dough in the rings for about 1/2 hour in the freezer.<br /><br />
Heat the oven to 175℃.<br /><br />
Take the tart rings out of the freezer and arrange on a tray with a baking paper. Line each ring with a piece of baking paper larger than the ring and place some baking weights or dried beans to flatten the paper to the sides and bottom. <br /><br />
Bake blind for about 20 minutes. Remove the paper and baking weights and bake for another 10-15 minutes, or until the tart shells are baked and pale golden. Take out of the oven, and leave the shells to cool in the tart rings. <br /><br /><br />
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Almond Cream<br /><br />
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100 gr. butter, softened.<br />
220 gr. (1 cup) white sugar<br />
1 egg<br />
1 egg yolk<br />
200 gr. almond meal<br />
30 gr. white flour<br />
1 tbs amaretto liqueur<br /><br />
In the mixing bowl beat the butter and sugar with the guitar attachment on medium speed.<br /><br />
Add the egg and egg yolk, and beat till thoroughly combined.<br /><br />
In a separate bowl mix together the flour and almond meal. At low speed add the flour mixture to the mixing bowl, and beat till thoroughly combined.<br /><br />
Mix in the amaretto liqueur.<br /><br />
Transfer to a sealed box or bowl and refrigerate for about 2 hours. <br /><br /><br />
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Bosc Pears in Vanilla Syrup<br /><br />
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8 bosc pears, peeled, halved and seeded, leave the stems.<br />
1/4 cup lemon juice<br />
400 gr. white sugar<br />
800 ml. water<br />
1.5 vanilla beans, split and seeds scraped.<br /><br />
Put the bosc pears in a bowl and rub them with lemon juice.<br /><br />
Put sugar, water and vanilla seeds and beans in a medium sauce pan over medium high heat.
Mix until sugar dissolves, and bring to a boil.<br /><br />
Add the pears with the lemon juice carefully to the pan, and bring to a second boil on medium heat. Cook for 10 more minutes.<br /><br />
Remove from heat and leave in the pan for about 10 minutes.<br /><br />
Transfer the pears with the syrup to a sealed box and refrigerate till use. <br /><br /><br />
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to assemble the tartelettes:<br /><br />
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Heat the oven to 180℃.<br /><br />
With the tart shells still in their rings, fill each shell with cold almond cream too about 3/4 high. Flatten the cream with a back of a tablespoon.<br /><br />
Take the bosc pears carefully out of the syrup, and arrange 2 halves on each tartelette, each pear’s neck facing another direction. press the pears a bit inside the almond cream.<br /><br />
Bake for 25-30 minutes, or until the shells are golden brown, and the cream is puffed and stable.<br /><br />
Serve immediately! the tartelettes stay fresh for one day. If you wish to keep them longer, than refrigerate, and reheat for 10 minutes on 180℃ in the oven. Enjoy!<br /><br />
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</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com1tag:blogger.com,1999:blog-770832992565395924.post-81555206275049981372010-07-19T12:20:00.000-07:002012-02-06T11:11:24.192-08:00Summer pasta salad<div style="text-align:center;"><img src="https://lh5.googleusercontent.com/-6YzzOQJMk7Q/TEN6UWLYstI/AAAAAAAAF-k/8xXUd2ygKIY/s0/" border="0" width="590" /></div>
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<p>Oh Summer! It’s definitely here, and here to stay for at least four more months... The Israeli summer is soooo long, it makes you forget that you ever felt a cool breeze in your hair...
Existing in a hot and humid weather is no easy task for anyone. Even summer’s biggest fans who greet it with real joy and happiness are now melting slowly in the city, trying to find strips of shadow to walk under in the hot streets. You have to walk the city of Tel Aviv to enjoy it, but summer makes you remember, that yes, you have a car, and you’re going to use it, even for taking your 3 years old from the preschool around the block.
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<p>I am a winter person, and as such, I never greeted summer with much delight. My main task is to hide wherever AC is available during the day, and go out at night (like nocturnal animals do...). Ignoring reality and the season is the best survival tip I could find till now, and let me say that the “if you can’t beat them - join them!” rule really does not apply here. Unless you’re willing and able to spend your days at the beach drinking margaritas (mostly life does not work this way...), than keep behind closed doors dreaming of fall, and rear your head just when absolutely necessary.
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<p>But... Oh, the summer food! I really love anything regarding summer food and desserts, the best fruit and vegetables, great colors and textures. Summer hold the joy of finding the freshest ingredients and making light and healthy meals. The season where starters play the role of main dishes is my kind of season!</p>
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<p>So far I’ve only posted sweet recipes, since it is my specialty. But I really want this blog to be about more than baking, so this is my first savory dish for you. Last Saturday we had a great summer pasta salad for dinner, the one I usually make for picnics. Cold wheels shaped pasta with oven plum cherry tomatoes, lightly cooked romano green beans, sheep’s milk feta cheese, roasted garlic and dill. So fresh and summery, great for lunch or dinner in a cool atmosphere, or packed for a picnic, for those days it’s OK to drink margaritas at the beach...
Enjoy! </p>
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Summer Pasta Salad
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<p> make about 40 (3 cm in diameter) laddus <br /><br />
350 gr. plum cherry tomatoes<br />
1 head of garlic cloves, separated<br />
10 branches of thyme<br />
3 tbs. good olive oil<br />
250 gr. short shaped pasta<br />
300 gr. romano green beans (also called italian flat greens/turkish green beans)<br />
200 gr. sheep’s milk feta cheese<br />
3 tbs. chopped fresh dill<br />
salt and pepper to taste<br /><br />
Heat oven to 175℃.<br /><br />
Cut the cherry tomatoes lengthwise in half. Arrange with garlic cloves and thyme branches on a baking tray lined with a baking sheet, pour over 1 tbs. olive oil and season with salt and black pepper. Bake for 30-40 min. Take out of the oven, discard thyme branches, transfer cherry tomatoes and garlic cloves to a plate, and keep in the fridge till use.<br /><br />
Cook the pasta in boiling salty water according to manufactures instructions. Drain, wash in cold water, and keep in the fridge until use.<br /><br />
Cook the romano green beans in boiling salty water for 3-4 min. Drain and put in a bowl of ice water, or put in the freeze for 10 min. Cut diagonally to 1 cm. wide pieces.<br /><br />
Combine the salad in a large bowl: Take the roasted garlic out of their skins, and mix with the roasted tomatoes, romano beans and pasta. Add the chopped dill, and crumble the feta cheese inside. Add 2 tbs. olive oil, and season with salt and black pepper. chill for at least half an hour, and serve. the salad will be good kept in the fridge for up to 2 days.<br />
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</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com4tag:blogger.com,1999:blog-770832992565395924.post-76294029229265367742010-06-23T13:51:00.000-07:002012-02-06T11:40:06.819-08:00Coconut Milk & Hazelnuts Laddu<div style="text-align:center;"><img src="http://lh6.ggpht.com/_Q88l-rHLyDE/TCJxjrAB4AI/AAAAAAAAF6E/-zO7GeuOzF8/s0/" border="0" width="590" /></div>
<div style="font-family: georgia; font-size: 13px; text-align: justify;" >
<p>Sometimes the routine of your day just stops, and time stands still because you have to be focused on one thing only. Those were our last few days when my son was very sick, and that is why my last post got so delayed. <br /><br />
With a terribly humid and hot weather outside, and a high fevered boy by my side, I feel I should have released this week a recipe for granita or popsicles... but I took these photos last week and I really wanted to share this recipe for those little Indian sweats called Laddu.
</p>
<div style="text-align:center;"><img src="http://lh6.ggpht.com/_Q88l-rHLyDE/TCJyTVUGT4I/AAAAAAAAF6Q/dDRqPP2hPxo/s0/" border="0" width="590" /></div>
<p>I got acquainted with Laddu thanks to Niv, my brother in law, who made them for me for my last birthday. He mixed roasted semolina flour, coconut, sugar, nuts and a bit of milk to make sugary and sandy balls, beautifully wrapped in a clear bowl. It’s such a wonderful thought to make or bake something for someone’s birthday. </p>
<div style="text-align:center;"><img src="http://lh6.ggpht.com/_Q88l-rHLyDE/TCJySSjKROI/AAAAAAAAF6M/v5uhrZ28uzE/s0/" border="0" width="590" /></div>
<p>I have never tasted Laddu before, and was immediately hooked by the chance to experiment with it and mix it with different tastes and ingredients. It is very easy to make, and you can easily change the kind of flour, nuts or amount of sugar in the recipe. The secret, as Niv pointed out, is to make the Laddu with different textures inside. I took his recipe and added white chocolate, petit beurre biscuits and coconut milk for extra coconut flavor. Mine turned out less sandy and a bit more wet than the original version, and the consistency quite dense and full of nutty texture from the crushed hazelnuts and almonds. I love the combination of coconut and white chocolate, which was kind of my excuse for making these in the first place. </p>
<div style="text-align:center;"><img src="http://lh5.ggpht.com/_Q88l-rHLyDE/TCJ9c7cTHgI/AAAAAAAAF6s/GNylDQ__DT0/s0/" border="0" width="590" /></div>
<p>I found out that Laddus are considered a festive treat at celebrations of births and weddings, and that <a href="http://media1.santabanta.com/full1/hinduism/lord%20ganesha/lor34h.jpg" target="_blank">Lord Ganesh, the Lord of Beginnings and Lord of Obstacles</a>, is a huge fan! Make these for any celebration, you can also just serve one at a coffee break or with a cup of milk, and your sugar cravings are fulfilled for the day...</p>
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<div style="font-family: georgia; color:#663300 ; font-size: 16px; text-align: justify;" >
<br />
Coconut Milk & Hazelnuts Laddu
</div>
<p> make about 40 (3 cm in diameter) laddus <br /><br />
100 gr. whole hazelnuts, roasted and skinned<br />
80 gr. whole almonds, roasted<br />
100 gr. petit beurre biscuits<br />
1/2 cup cane sugar<br />
1/2 cup coconut<br />
1/4 tsp cinnamon<br />
160 gr. white chocolate<br />
200 ml. coconut milk<br />
1 1/2 cups semolina<br /><br />
coconut & finely chopped hazelnuts for coating<br /><br />
In a magimix pulse together the hazelnuts and almonds until they are coarsely chopped.<br /><br />
Coarsely chop the petit beurre biscuits.<br /><br />
In a large bowl mix together the hazelnuts, almonds, biscuits, sugar, coconut and cinnamon.<br /><br />
Put the white chocolate in a medium bowl. Put the coconut milk in a small saucepan and heat to a near boil. Remove from heat and pour over the white chocolate. Let sit for 3 minutes, and then whisk to make a smooth ganache. Set aside.<br /><br />
In a large pan over a low heat roast the semolina while mixing it with a wooden spoon for about 5 minutes, or until the semolina is a bit golden in color. Remove from heat, and add the nuts mixture to the pan.<br /><br />
Pour the white chocolate ganache inside and mix to combine with a wooden spoon.<br /><br />
While still hot form 3 cm balls to make about 40 laddus.<br /><br />
Coat the balls in coconut and finely chopped hazelnuts. <br /><br />
Save the laddus in the refrigerator, but serve them on room temperature.<br />
</i>
</p>
</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com0tag:blogger.com,1999:blog-770832992565395924.post-56684584915389929982010-06-09T12:52:00.000-07:002012-02-06T11:32:22.036-08:00Blueberry Muffin & The City<div style="text-align:center;"><img src="http://lh3.ggpht.com/_Q88l-rHLyDE/TA6fhm6apoI/AAAAAAAAF5k/8wXJ1ykTNHA/s0/" border="0" width="590" /></div>
<div style="font-family: georgia; font-size: 13px; text-align: justify;" >
<p>My first blueberry muffin was a love at first sight. Long before the Carrie Bradshaw’s cupcake trend I had the “muffin mania”, and made dozens of muffins in every chance I could. I have tasted my first blueberry muffin when I was twelve years old and visiting the “Big Apple” with my Dad on my big Bat Mitzvah trip around America. I bet every memory is somehow selective, and I’m sure that this muffin would not taste today as it did back then..., but something in that moment was very special, as I was just discovering New York City for the first time, and just like the blueberry muffin, I fell in love. Today, after many long and short visits, a lot of Woody Allen’s movies, some academic essay writings and countless storytelling from my big brother, who lived to tell the tale of his stay there, I can surely say it was more than a fling.<br /><br />
I think I love New York City so much because it’s somehow unreachable, always a bit foreign , but yet so familiar and makes you feel right at home. Just the city’s spatial proportions makes me feel alive more than any other place I know. Maybe the glorification I make for it would have vanished some if I was to stay there for a long period of time, and then the magic would turn into routine and claustrophobia.</p>
<div style="text-align:center;"><img src="http://lh3.ggpht.com/_Q88l-rHLyDE/TA6ffbpXF8I/AAAAAAAAF5g/7OCgqI00sho/s0/" border="0" width="590" /></div>
<p>In a weird way it’s the same with blueberries. Eating that muffin in a small diner for breakfast was my first encounter with those amazing berries. Coming back home when I was twelve, there weren’t any fresh blueberries to find, and even today they are very hard to come by, and are quite expensive. Our Israeli climate makes it hard to grow them and they can mostly be grown upnorth. Every month of May I wait for the small, overpriced, half filled plastic boxes so I can make my muffins with fresh berries. Frozen ones are always a good option, but it’s not the same.<br /><br />
Even though I really wished we could have bushes of blueberries in our backyards, and make whole tarts, pies, jams of it without feeling financially guilty, I know it would have taken some of the magic away...</p>
<div style="text-align:center;"><img src="http://lh3.ggpht.com/_Q88l-rHLyDE/TA6few99WYI/AAAAAAAAF5c/omvrSqDc63M/s0/" border="0" width="590" /></div>
<p>I’ve tried countless flavors of muffins, but the classic one with blueberries wins them all.
This is my all times muffin recipe, which I always twist and change to make better. I love the combination with orange zest, and try not to make them too sweet so they can be great for breakfast too. Always eat fresh! If necessary, freeze well covered, and reheat in the oven. </p>
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<br />
Blueberry Muffins
</div>
<p>for 12 small ones or 6 big ones<br /><br />
300 gr. (2 cups) white flour<br />
10 gr. (2 tsp) baking powder<br />
1/4 tsp baking soda<br />
140 gr. (1/2 a cup+2 Tbs) organic cane sugar<br />
zest of 1 orange<br />
1 medium organic egg<br />
130 ml. (1/2 a cup) sour cream<br />
155 ml. (1/2 a cup+2 Tbs) buttermilk <br />
100 gr. butter, melted <br />
1 cup fresh blueberries<br /><br />
12 or 6 muffin paper cups / muffin tin<br /><br /><br />
Heat the oven to 180℃ and arrange muffin paper cups on a tray, or grease a muffin tin.<br /><br />
In a large bowl mix together the white flour, baking powder, baking soda and cane sugar.<br /><br />
Add the orange zest and mix well.<br /><br />
Make a hole in the flour mix, and pour in the egg, sour cream and buttermilk. Start mixing with a tablespoon and then add the melted butter, and mix until the batter is smooth (do not over mix).<br /><br />
Add the blueberries and gently fold them into the batter with a small rubber spatula.<br /><br />
Divide the batter between the paper cups (fill 3/4 of the cups) and bake for about 30 minutes.<br /><br />
Cool the muffins for 5 minutes on a tray, and serve immediately!<br /><br />
Fresh muffins are good for one day, so if you have leftovers, freeze them in a sealed box, and reheat in the oven. Enjoy!
</i>
</p>
</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com0tag:blogger.com,1999:blog-770832992565395924.post-67031272860288483862010-05-31T15:23:00.001-07:002012-02-06T11:42:01.564-08:00Chocolate Ginger Cookies For Brave Kids<div style="text-align:center;"><img src="http://lh4.ggpht.com/_Q88l-rHLyDE/TAQyG-ZM6gI/AAAAAAAAF4Y/UJWuV3XW0J4/s0/" border="0" width="590" /></div>
<div style="font-family: georgia; font-size: 13px; text-align: justify;" >
<p>When it comes to hot and spicy food, I easily fall prey to the prejudice that is held towards my ethnic group. I don’t like hot food. I mean, some black pepper or a whole chili never really bother me, and in some cases are quite essential, but I never really eat spicy food which is so hot that it numbs your mouth. What’s the point to blur all the tastes in a dish for the sake of one? With that being said let me tell you that I absolutely adore very hot flavors that disappear after a second or two - like wasabi, mustard or ginger. I can eat those for breakfast.<br /><br />
I got the idea to make Chocolate ginger cookies from a cocoa mix Anna gave me on her stay here. Chocolate goes really well with hot flavors, and I thought that I never really tasted a chocolate cookie that had ginger in it.</p>
<div style="text-align:center;"><img src="http://lh4.ggpht.com/_Q88l-rHLyDE/TAQyJPEDzGI/AAAAAAAAF4k/kCbaz7ZfAOY/s0/" border="0" width="590" /></div>
<p>I went to the “Organic Market” with my boy to buy some sugared ginger. Those little cubes were so beautiful that he immediately grabbed a big one and put it in his mouth, expecting a sweet marmalade like candy... “Oh, take it out! - it’s going to be spicy...” I told him right away with panic. And then, with the ginger cube still in his mouth, I kneeled down to meet his height, and said with a more relaxed sorry-I-acted-mommy-crazy-on-you kind of tone: ”Sweetie, this is ginger; it’s coated with sugar, but soon you will feel very hot in your mouth, so please take it out and try a smaller bite...” He spitted the chewed on cube, and then, after two seconds, the tears came rushing in. I think he never imagined that his taste buds are capable of feeling this way.
</p>
<div style="text-align:center;"><img src="http://lh4.ggpht.com/_Q88l-rHLyDE/TAQyIOHXQKI/AAAAAAAAF4g/SslThRTDfls/s0/" border="0" width="590" /></div>
<p>After making a batch of these chocolate ginger cookies, I filled our cookie jar, pleased with the outcome, but feeling a bit guilty because little “y” won’t be able to enjoy them. I thought to myself - O.K., these are adult cookies... but when my husband came home he didn’t get them at all. “Well, I guess there’s probably a good reason why you have never tasted a chocolate ginger cookie till this day”, he said. “The ginger just doesn’t work”. I disagreed with him, and just when I was about to taste another cookie to prove to myself I was right, little “y” stepped into the kitchen demanding to taste the cookie. I let him taste it after a long lecture about ginger and the way it made him feel in the market. He took one little bite and started crying again. I felt even guiltier: I was now making cookies which make my child cry, and not for the good reasons.
I was sure he will spit out the cookie and throw it away, but surprisingly he took another bite,
and finally finished it without making a sound.<br /><br />
This incident could lead me to one of the following conclusions: ginger and such flavors are acquired tastes, or a kid will put up with anything for the experience of chocolate...<br /><br />
Make these cookies for the right crowd, or choose to omit the ginger for great regular cocoa chocolate chips cookies. Either way, enjoy!<br /><br />
</p>
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<div style="font-family: georgia; color:#FDD017 ; font-size: 16px; text-align: justify;" >
Chocolate Ginger Cookies<br />
</div>
make 4 dozens cookies<br /><br />
135 gr. white flour<br />
15 gr. dutch -process cocoa powder<br />
1/4 tsp baking soda<br />
115 gr. butter, softened <br />
200 gr. cane sugar<br />
1 large organic egg<br />
150 gr. dark chocolate 70% cocoa solids, coarsely chopped<br />
60 gr. sugar coated ginger cubes, thinly sliced<br /><br />
Heat the oven to 175℃ and line 2-3 baking trays with baking sheets.<br /><br />
Sift the flour, baking powder and cocoa powder to a medium bowl.<br /><br />
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, until light and fluffy in texture and in color (scrape the bowl with a spatula occasionally). <br /><br />
Add the egg, and beat until combined. On low speed add the flour, a 1/3 at a time, until fully cooperated. Stop the mixer and fold in the chopped chocolate and sliced ginger, until combined.<br /><br />
With two teaspoons scoop the batter onto the trays to make little 1.5 cm round domes,
spacing them about 5 cm apart.<br /><br />
Bake for 15-20 min, or until the cookies are set, but still soft. Take the trays out of the oven, and leave the cookies to cool for 5 minutes on the tray. Transfer the cookies to cool completely on a rack or a plate. serve with milk or hot cocoa.<br />
</i>
</p>
</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com1tag:blogger.com,1999:blog-770832992565395924.post-19611370538414366542010-05-24T15:02:00.001-07:002012-02-06T11:43:17.911-08:00Our New Breakfast Hit: Muesli Snacks<div style="text-align:center;"><img src="http://lh4.ggpht.com/_Q88l-rHLyDE/S_rx1KWpyXI/AAAAAAAAF4I/U_hKZOcurqY/s0/" border="0" width="590" /></div>
<div style="font-family: georgia; font-size: 13px; text-align: justify;" >
<p>Breakfasts are always a big issue in our house. We wake up late, left with 30-40 minutes of morning arrangements before we are rushed to say goodbye to each other, and then start our day apart. “What would you like for breakfast?”, We ask our little one. “mmm…white oatmeal!”, he would respond confidently. “Again?” we would ask with a bored look, and think to ourselves that really, we did not give him any more options (besides, maybe, cornflakes and fruit).</p>
<div style="text-align:center;"><img src="http://lh6.ggpht.com/_Q88l-rHLyDE/S_rtlxNwgwI/AAAAAAAAF3U/WDjkiLdVorg/s0/" border="0" width="590" /></div>
<p>Getting your kid to like something new can be tricky sometimes. You have to be enthusiastic about it, but yet very cool. You have to make a bit of a fuss, but act like it was always part of the house’s menu. Four key elements that always work for me are:<br />
a. show the dish “in its making” process first.<br />
b. incorporate new tastes and textures with familiar ones.<br />
c. always be the first biter, and let your kid ask:”what are you eating?”<br />
d. don’t be too bummed if it doesn’t work, there’s always tomorrow or his adulthood...<br /><br />
But really, who am I kidding? If it’s sweet and there’s vanilla in it, it’s already in the bag.</p>
<div style="text-align:center;"><img src="http://lh3.ggpht.com/_Q88l-rHLyDE/S_rveMOw8_I/AAAAAAAAF3o/8o6EylZDhKM/s0/" border="0" width="590" /></div>
<p>So we gladly added something new to our breakfast menu, something light, healthy and quick - muesli snacks! I made homemade granola, which is really worth it. Well, not money wise, because buying all the good ingredients for it really cannot be too cost affective. You can easily find some well priced tasty granolas in the market today, but being the picky eater that I am, nothing beats controlling exactly what goes inside your homemade granola. I made this one with coconut, dried pineapples, walnuts, almonds and vanilla. It was so good, and a big jar of it lasted for almost a month. We eat it for breakfast with yogurt, honey and fresh fruit.<br /> </p>
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<div style="font-family: georgia; color:#FDD017 ; font-size: 16px; text-align: justify;" >
<br />Coconut, Pineapple and vanilla Granola <br /><br />
</div>
500 gr. organic rolled oats<br />
150 gr. walnuts (if making for kids, coarsely chop them) <br />
150 gr. sliced blanched almonds<br />
120 gr. butter<br />
240 gr. honey<br />
1 vanilla bean, split and scraped<br />
100 gr. dried coconut (large flakes)<br />
100 gr. dried pineapples, diced<br />
150 gr. dark raisins<br /><br />
Heat the oven to 175℃, and line two baking trays with baking sheets.<br /><br />
In a large bowl mix together the rolled oats, walnuts, and almonds.<br /><br />
In a small saucepan mix on medium heat the butter, honey and scraped vanilla bean until all the butter is dissolved.<br /><br />
Pour the butter honey mixture over the oat mixture, and mix until fully cooperated. divide the mixture between the baking trays, and bake for about 20-25 minutes or until golden in color.<br /><br />
Take it out and let it cool for 10 min. and then add the coconut, dried pineapples and raisins.<br /><br />
Keep the granola in a sealed jar (it will remain very crisp if you’ll keep it in the fridge), and it will be good for about a month. Serve it with yogurt, fruit, honey or dates syrup.<br />
</i>
</p>
</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com4tag:blogger.com,1999:blog-770832992565395924.post-6754444743034429602010-05-18T14:43:00.001-07:002012-02-06T11:47:27.844-08:00Cheesecake and A Gift From London<div style="text-align:center;"><img src="http://lh5.ggpht.com/_Q88l-rHLyDE/S-nIMDFb_jI/AAAAAAAAFz8/dvZa2scOOYE/s0/?imgmax=800" alt="IMG_0352_small.jpg" border="0" width="590" height="885" /></div>
<div style="font-family: georgia; font-size: 13px; text-align: justify;" >
<p>My friend Anna came for a short visit to Tel Aviv a couple of weeks ago, after spending the last two years in London doing her Masters degree at the AA School of Architecture, and working for a well known architecture firm. After being away from home for so long, it’s almost impossible to try and fit in all you want to do in only a nine days vacation - family, friends, sights, restaurants, coffee shops, the ocean, and, of course, shopping!
<br /><br />That’s why we were very glad that for two days of her visit she stayed in our house. As for myself, I knew that I have to keep a balance between being the domestic loony hostess I am used to be (staying late the night before baking a cake, granola and crackers...), and giving Anna the space she needs in order to do whatever she wants to. And to put it in my own words: “Yes. Don’t feel obligated. treat us as a B&B...” .
<br /><br />I guess it’s like the balance between the things we say and the things we mean.…</p>
<div style="text-align:center;"><img id = "aaa" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdN9XWoTB1uSDcaDBT7j_NfapOdXDUquvad9bo4-WwD0oVw8Cmj3KlJ1rEj-ihCT4PI7elG_mUs6F-pK1rTLyUk2WTPjatU6tdHIG_OqFyvZsWMwE9KObdNEJCDIiHNqyvXokg7kvbMc/s0/?imgmax=800" alt="cheesecake_02.jpg" border="0" width="590" height="442" /></div>
<p>We’ve celebrated her first day in the city by having breakfast at Cafe 12, the new and coolest café at Rothschild Av. by Mati and Ruti Brudo, and then came home to have some tea and cake, how British of us. I’ve baked the tastiest cheesecake by “Reviva&Celia”. Anna didn’t know I’ve baked her a cake, and yet she took out of her suitcase a beautiful Antique pie server by sheffield, how appropriate!. I made a vow to use it immediately, and not to keep it as 'the guests silverware' only. Thank you sweetie, for everything. miss you already...
<br /><br />I’m publishing this post at the last minute (as usual) and a second before Shavuot, so if you haven’t decided yet which cheesecake to make this holiday, this one is a safe bet, and if it’s too late for you, well, there’s always other opportunities to bake a good cheesecake.
<br /><br />I’ve made some really minor changes to the recipe, so if you want the original one you can find it in their wonderful book “Reviva and Celia - Sweets”.
<br /><br />For the base of this cake I’ve used some leftovers of very buttery polenta shortbreads, but you can easily replace them with petit beurres and a melted butter as followed. Enjoy!
<br /><br />
</p>
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<div style="font-family: georgia; color:#333399 ; font-size: 16px; text-align: justify;" >
lemony cheesecake (adapted from Reviva & Celia Cheesecake)<br />
</div>
<div style="color:#333399;font-size:14px;">
<br />
for the base:</div>
180 gr. petit beurre<br />
90 gr. butter, melted<br />
<br />
<div style="color:#333399;font-size:14px;">
for the cake:</div>
500 gr. 9% white cheese<br />
300 gr. sour cream<br />
120 gr. icing sugar<br />
2 egg yolks<br />
60 gr. white flour<br />
juice from 1 lemon<br />
grated zest from 1 lemon<br />
2 egg whites<br />
30 gr. icing sugar<br />
<br />
<div style="color:#333399;font-size:14px;">
for the frosting:</div>
250 gr. sour cream<br />
2 tbsp icing sugar<br />
<br />
20 cm springform cake pan<br />
<br />
<div style="color:#333399;font-size:14px;">
<br />Make the base:</div>
Seperate the parts of the springform pan. Grease the bottom with butter and line it with a baking sheet. Assemble the sides to the bottom, and cut the excess paper. Grease the sides and line them with strips of baking sheets exceeding the hight of the pan in 2-4 cm.
<br />
In a magimix grind the petit buerres to fine crumbs, add the melted butter, and mix to combine. transfer the mix to the cake pan and press down with your fingertips to the bottom of the pan to make an even layer.
<br />
<div style="color:#333399;font-size:14px;">
<br />Make the cake:</div>
In a large bowl whisk together the white cheese, sour cream, 120 gr. icing sugar, yolks, flour, lemon juice and lemon zest, to a smooth mix.
<br />
In the mixer bowl with the whisk attachment beat the egg whites until white foam appears. stop the mixer, add 30 gr. icing sugar, and continue beating on medium high speed until the mixture is stiff but still velvety and not too dry (medium stiff peaks).
<br />
Fold 1/4 of the egg whites mixture into the cheese mixture. Fold the rest of the egg whites
gently and thoroughly. Transfer to the cake pan.
<br />
Bake at 140℃ for about 90 minutes. Open the oven’s door, and keep the cake inside
the oven until it completely cooled.
<br />
<div style="color:#333399;font-size:14px;">
<br />Make the frosting:</div>
Whisk the sour cream with the icing sugar until smooth and pour it over the cooled cake.
make a smooth surface with the back of a spoon or spatula. Cool the cheesecake in the fridge
for at least two hours, take it out of the pan, remove the baking sheet from the sides and serve.
</i>
</p>
</div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com3tag:blogger.com,1999:blog-770832992565395924.post-86159380349332131962010-05-06T15:00:00.001-07:002012-02-06T11:59:27.685-08:00On Maurice Sendak and Oatmeal Cocoa Pancakes<div dir="rtl" style="text-align: right;" trbidi="on"><img alt="oatmeal cocoa_01.jpg" border="0" src="http://lh5.ggpht.com/_Q88l-rHLyDE/S-OkwewApwI/AAAAAAAAFyQ/Qwp59cPF6lQ/s0/?imgmax=800" width="590" /><br />
<br />
<div dir="ltr" style="text-align: justify;">Just like Mickey from “In The Night Kitchen”, the wonderful kid’s book by Maurice Sendak, I find myself many many times being awake in the wee small hours of the morning, trying to make something work.<br />
<br />
It was always like that. I never knew how to manage time the way I wouldn't be left with last minute projects. Everything I was ever passionate working on always happened while everybody else were asleep. As a former Architecture student I found myself building models throughout the night (but hey, didn’t everyone?). Every party or birthday celebration always kept me deprived of sleep while I was planning, wrapping presents, picking out menus. Ever since I can remember myself, I have experienced my baking skills in the middle of the night.</div><div dir="ltr" style="text-align: left;"><br />
</div><br />
<img alt="oatmeal cocoa_02.jpg" border="0" src="http://lh6.ggpht.com/_Q88l-rHLyDE/S-M1y8pvcyI/AAAAAAAAFx8/LInA2Z2D1gg/s0/?imgmax=800" width="590" /><br />
<br />
<div dir="ltr" style="text-align: justify;">“Why?”, “Why are you doing it to yourself?”, my dear Mr. Y (my darling husband) asks in a judgmental voice..., “When will you learn ... to put things in perspective ... to start planning more early?” Well, the truth is - I admit that I like it this way. I like the silence, that non-pressure environment. I like that in those hours it seems like time has stopped and morning is very far away. I like the fact that it’s just me, and I don’t need to face the dreaded juggling between tasks, that I can do what I always do best: doing one thing at a time and doing it right (well, most of the time...).<br />
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So, this new blog is about my love to whatever meets the eye and mouth, for the love of baking, planning and making things nice, preferably in the night, in my nocturnal little kitchen. But not just - because I’m really trying to improve my ways, to "join society" and to manage my time more efficiently.</div><div dir="ltr" style="text-align: left;"><br />
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<img alt="oatmeal cocoa_03.jpg" border="0" src="http://lh4.ggpht.com/_Q88l-rHLyDE/S-M7m_etM7I/AAAAAAAAFyE/MT-A2r3I6yI/s0/?imgmax=800" width="590" /><br />
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<div dir="ltr" style="text-align: justify;">For my first post on this blog, here’s something that won’t keep you up awake at night. It’s the easiest morning pancake, and just like Sendak's “In the Night Kitchen” ends with the promise of making an all time American pancake every morning (“Milk for the morning cake...”), I made a promise to myself to make a bunch of pancakes for my two guys every weekend.<br />
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This is the cocoa oatmeal version, which is slightly more corrupted, but of course they’re worth it... serve them with fresh fruit and lots of thick yogurt.<br />
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<a name='more'></a></div><div dir="ltr" style="text-align: justify;"><h4><i><span class="Apple-style-span" style="color: #663300;"><span class="Apple-style-span">Oatmeal Cocoa Pancakes</span></span></i></h4>I make these in a pancake pan, which yields 7 small ones, and the recipe is good for two batches<br />
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<i>100 gr white flour<br />
60 gr organic oats<br />
40 gr quick cooking white oats<br />
15 gr cocoa powder, sifted<br />
7 gr baking powder<br />
60 gr cane sugar<br />
50 gr butter<br />
1 large organic egg<br />
3/4 cup whole milk<br />
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butter or oil for greasing the pan<br />
strawberries</i><br />
<i>greek yogurt<br />
icing sugar for dusting</i><br />
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In a medium bowl whisk together the white flour, two kinds of oats, cocoa powder, baking powder and cane sugar.<br />
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</div><div dir="ltr" style="text-align: justify;">In a small saucepan melt the butter, and cool for a couple of minutes.<br />
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</div><div dir="ltr" style="text-align: justify;">Make a hole in the center of the dry ingredients mix and add the milk and egg. start mixing, and then add the melted butter. Mix until the batter is smooth (do not over mix).<br />
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Put the pancake pan on medium heat. When the pan is hot, grease it and divide half of the pancake batter between the holes. When bubbles appear on one side, turn the pancakes with a spatula to the other side (about 3-4 min. for each side). grease the pan again, and continue with the second half of the batter. Make 14 small pancakes.<br />
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Dust with icing sugar and serve immediately with yogurt and fruit!</div><div dir="ltr" style="text-align: left;"><br />
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<img alt="oatmeal cocoa_04.jpg" border="0" src="http://lh6.ggpht.com/_Q88l-rHLyDE/S-OhkDw6-wI/AAAAAAAAFyM/PtCWX-dVcoE/s0/?imgmax=800" width="590" /></div>Yael Landesman Savaryegohttp://www.blogger.com/profile/16567713162418244573noreply@blogger.com6