Wednesday, September 13, 2017

Birthday Dinner Party 2017



 Burghal, or Quinoa
Chives (for spokes/shards)
Black sesame, White sesame
Tomatoes
Salt and Lots of Limes!
Red Onions
Red Peppers (op)
Parsley, Coriander, Dill - Chopped finely LOTS
Image was served with crispy fish skin



Lentil and ginger soup



Tuesday, August 8, 2017

Burgers - Almost meat-free



Carrots
Onions
Greens: Parsley - Corriander
250g ground meal
Burghal
garlic -optionalsalt and pepper



Recipe 2
carrots
greens
burghal
garlic -optional
salt and pepper



potatoes

Tuesday, June 13, 2017

Bento Momo


This is one of those bolts of revelation in my life where the design is so awesome, so RIGHT, so sensible and it works!  How did I not have this before now??!!  Just glad I have it now and to let anyone out there know   It's worth getting!!



Love, love. love this, stacks up slim and small fits into any nursery bag.  Best thing, the food doesn't get messed up, unlike the large, flat, compartmental containers which has to be placed vertically into the bag and all the food pours to one side.
Here food is stacked and stays in place, perfect!!!
Plus the little forkies keeps small grubby fingers from contaminating the food.

Love, love, love.  So does kiddo.


Just to show the width comparison -  next to my mobile phone.
Super slim can fit vertically in any child's bag!
Food stays in place and any spillage avoided. Perfect!



Bought here
https://www.aliexpress.com/item/Bento-Box-Lunch-Box-3-Layers-Portable-Gift-For-Kids-Sushi-Box-900ml-Microwave-Food-Storage/32796751527.html

Saturday, June 3, 2017

Capers pickling



This bush is the most vicious ever, I've encountered.  The thorns are hook-like and vengeful claws dig deep and too easily!  Approach with deepest caution..or desperation for heavenly caper harvesting

In abundance!  Little wonder the thorns here is one of Natures on-Prozac nastiest deterrent...almost 


Soaking in water for a about a week,  Then to transfer to brine..so the recipes says..



 Changed water every day for about a week.  There was a odor each time the lid was opened, but this was fine and as should be.  So don't worry.  Capers gradually changed  colour from vibrant green to a khaki colour and the water is slightly scarlet.


 Ready for tasting.



Delicious, stalks and all.  Even the ones that opened slightly to a flower, My favourites were the tiny ones,   Worth all the pain against those vicious hooks on the caper bush.









Sabich - Home grown oops... made

Oh yea!
Tasted as good as it looks!


Felafel and Sabich

Crispy light and delicious
I cut the aubergines/eggplant to thick 1.5 cm thick for a good "steak'
My son likes them super thin as served on the streets in Tel Aviv.
BTW, I don't always bother or have time or mood to salt the aubergines.
If you can, sprinkle lightly salt, no need to wash off.
Dip in flour
Then dip in thick batter (water, flour, salt - whizz in blender to thick cream consistency)
Fry in very hot pre-heated oil

Don't think twice.  Cooked the whole batch.
Below the secret is revealed on how to re-heat to crispy fresh perfection!

Squish in freshly made salad, chili flakes and we're done!

Home made humus, fried onions and mushrooms to top,
Paprika and coriander for garnish

Crazy good


When in the mood for Sabich, felafel is a good companion


Secret is out!:
best way of re-heating sabich is in the toaster!! along with the pitta.
The sabich comes out hot and toasty crisp. Perfect!


Friday, May 5, 2017

Aubergine - Eggplant



Classic aubergine - wrapped in foil on the stove for a ridiculously long time.  Scoop when soft and ready, add tehina.  Delicious!








Celery bulb Root Salad

From the "Middle Eastern Vegetarian Cook book" Salma..

Celery Bulb root, peeled and washed.- julienne sticks
Kohlrabi - peeled and washed - sliced thinly
Chopped corriander

Dressing 1: (original from the book)
yoghurt, lemon juice, salt, mustard,- mix, dress and rest.

Dressing 2: (my preference)
Vinegar, sugar, salt, - mix, dress and rest.

This salad actually tastes better when it  can rest in the dressing for a while.  Will not go soggy but absorbs and develops quite a "bite".  Like pickles.

Sumac or nigella seeds or black sesame for garnish.
Very crunchy salad.

Surprisingly very nice!  The celery bulb was a new one for me.  Also doing something with Kohlrabi that was interesting was a plus too.
I later added carrots for colour and taste, Worked great!!
I'm guessing that any of your favourite "root" veggie would work wonders here.
Left on the table, the whole family just pecked at it randomly.





Ginger snaps and cream











So good, so easy,
Quality ginger snaps, (i'm guessing they can loose their snap)
Whip cream (no need to add sugar)
spread on biscuit top with another biscuit, repeat.  The foil helps to keep the "caterpillar" in shape.
Close the foil to close and refrigerate over night.

The ginger snaps will no longer be crunchy but surrender to a nice soft scoop together with the cream.  Delicious!
Optional, pour wild beries or your favourite fruit salad sauce with or on.!!













Tuesday, April 25, 2017

Spice Rack - Aliexpress first


 X marks the spot
Cool they thought of holes and pour slots but no mark to show where or how much to turn?
so X marks the spot
Also, the size was smaller than expected and so the "window" tad tiny and not always clear what's inside, so small sticky label will hopefully solve the problem of having "interesting" spiced dishes.




oohh they stick here too!
mmm. ..Now where to put these little buggers?


 Or here?
Very handy,  Now time and using will tell!





$14.00 for 6 and $20.00 for 9

https://www.aliexpress.com/item/9pcs-Set-High-Quality-Useful-Spice-Stainless-Steel-Magnetic-Cruet-Condiments-Spice-Rack-Pots-Set-For/32591312644.html?spm=2114.13010608.0.0.8Uyxqm

Loving these spice containers, the more I cook and use these lovelies the more I genuinely appreciate their design.
My stove area is so much cleaner and less cluttered because these are on the fridge wall!!
The X mark the spot works wonderfully showing me where and how much to twist the opening to pour or sprinkle. Super convenient.

2 months later and still loving these, best whole family loves them too.





















Sunday, February 26, 2017

Labane (Goat)


This all started  with our dearest friend Yifah,  whose visits are always "delicious" for the simple reason whenever she comes she ALWAYS must bring food gifts (the best kind ;)

Many years ago she bought over home-made labane, I was shocked to taste something that I had assumed was too tarty and sour for my taste.  
But hers!!! was smooth and creamy and not a bit sharp!
So Thank-you Yifah. 

 "Give a man a fish and you feed him for a dayteach a man to fish and you feed 

him for a lifetime"


You taught me to make labane, the most gracious gift of all :)







Goat yoghurt

Lemon zest
Zatar
Salt
Basil to seve
Olive oil

Tasted Amazing!
Draining took only two days.








Saturday, February 25, 2017

Lasagna















Ingredients

Tomatoes canned
Carrots chopped
Onions chopped
Garlic chopped
Thyme
Basil
Soy sauce
Worcestershire
Courgettes (options)
Mushrooms (optional)
Broccoli (optional)
Peas (optional)
Lasagna sheets
Ground meat (optional)

I pack whatever veggies I ha oing on in the fridge.  Then PACK with flavour using soy for salt, pepper, Worcestershire, herbs ie Thyme, and basil or whatever you like.

Cook root  veggies ( ie carrots, broccoli stems)  in water (chopped ensures faster cooking time)
set aside the water, this can used to water down a too-thick-a-sauce.
Fry onions and garlic to brown.
Add all to tomato sauce.

* I don't bother soaking the pasta sheets, just make sure there's plenty of liquid for the sheets to soak up.*

When using meat, I like to brown my meat separately and then add to the rest of the sauce.

Here making two lasagnas, I made a huge pot of red veggie sauce, made the veggie lasagna first, then added the browned seasoned meat to the rest remaining half of the veggie sauce and made the secondary meat lasagna.  Perfect.

Both lasagna looked the same so basically tasted the same.  Meaning the meat was definitely not missing.  Will ask my boys and update that bold statement later.

Layer as usual, I don't bother with white sauce normally, it's supposed to be easy and convenient to make.  But feel free to take the time and make bechamel.

Topping:
Mature cheese grated on top with some panko for crunch
Bake in oven for 50 mins 180oC or till crispy and light brown.

Wait to cool, preferably overnight to solidify more to slice and freeze.
Can microwave straight from frozen.  I have this in the works freezer as my emergency back-up.  Saved me on numerous occasions ;)



Monday, February 20, 2017

Gilboa's Place





















Best Tabbouleh!  not too lemony, just enough tarty and tiny teeny  pieces.  Super sweet lady who kept skipping out to the next door mini super to buy what she didn't have, which was a few times...
 
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