Caprese Salad

>> Sunday, May 31, 2009

The best salad for hot summer days

takes seconds to prepare and minutes to eat..

Caprese Salad

2 large tomatoes
15 fresh Mozzarella cheese packed in water
Basil leaves sliced
3 teaspoon olive oil
1 teaspoon balsamic vinegar

Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes.
Add salt and pepper to taste.


Quiche with Mushroom & Feta Cheese

>> Saturday, May 30, 2009

Sometimes when we entertain I like to make all kinds of pie and quiche
This Mushroom Feta Quiche is easy to make colorful and delicious.
Perfect next to fresh vegetable some fruit and wine.

Quiche with Mushroom & Feta cheese
1 1/2 cup all purpose flour
1/4 Teaspoon salt
1/2 cup butter at room temperature, diced
1 egg yolk
2 Tablespoon ice water

2 tablespoon olive oil
1 garlic clove, finely chopped
4 cups mixed mushrooms, sliced
1 cup feta cheese
4 eggs
dash of nutmeg
salt and pepper

For the pastry
Place the flour, salt, butter and egg yolk in a food process until blended, add the ice water.
Tip out on to a lightly floured surface and bring the mixture together into a ball, wrap in a clear film and chill it for 30-40 min.

Lightly flour a deep 8 in. round quiche pan, roll out the pastry and use tho line the flan tin, trimming off any overhanging pieces.

Heat the oil in a pan, add the onion and the garlic saute until golden brown, add the mushrooms and the nutmeg, salt and pepper and cook, stirring occasionally for another 10 min.

Beat the eggs crumble the feta cheese and pour it to the mushrooms onion mix.

Spread the mushrooms mixture evenly over the base of the pastry cased.
bake for 20-25 min. in oven 375 F until golden brown.


Daring Bakers - Dried Fruit Strudel

>> Wednesday, May 27, 2009

My first reaction to the May Challenge was happiness I was delighted since my family adore stuffed cakes; but then when I read the instruction for the dough I panicked, so I doubled the batch to make 2 Strudel just in case one failed.

Fortunately, my worries disappeared once I felt the dough; it was so soft and fun to work it.
For my Strudel I decided to use dried fruits cinnamon and nuts.

The May Daring Baker's challenge was hosted by Linda of Make Life Sweeter! and Courtney of Coco cook. They chose Apple Strudel from the recipe book Kaffeehaus Exquisite Desserts from the classic cafe's of Vienna, Budapest and Prauge by Rick Rodgers.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Caf├ęs of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Dried Fruit Filling
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
1 cup dried mix fruits

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the dried fruits with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter and brown sugar.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Thank you for a great challenge and great recipe !!


Memorial Day Barbecue

>> Monday, May 25, 2009

Today we were probably the only family who didn't go outside for a barbecue.
Sadly though this time it wasn't the weather to blame , two out of my three boys were sick,
so I decided to make a indoor barbecue!

I immediately went shopping for hot dogs, Chile, beans, corn and some buns.
After I made delicious Chile hot dogs and corn, we celebrated memorial day like everybody else would.


Mini Black Bottom Cheescakes

>> Thursday, May 21, 2009

As a food blogger I am a constantly on a search for a new recipes
Next week in my homeland will be holiday Shavuot, "The cheese holiday"

Dairy foods such as cheesecake and blintzes with cheese and other fillings are traditionally served on Shavuot. all kind of pie and quiches.

In my endless search for some different cakes I found this amazing recipes in Food and Wine and immediately knew that this is the desert that I'll serve on the holiday table.

Last night I made the first one's and man it was a success - so easy and yammi - highly recommended.


  1. Vegetable oil spray
  2. 24 plain chocolate wafer cookies, preferably Nabisco
  3. 3 tablespoons unsalted butter, melted
  4. 8 ounces cream cheese, at room temperature
  5. 1/4 cup sugar
  6. 2/3 cup fromage blanc (6 ounces), at room temperature
  7. 2 large eggs
  8. 2 teaspoons pure vanilla extract
  9. 1/4 cup seedless raspberry preserves, warmed

  1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
  2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
  3. Pour the cheesecake batter into the baking cups, filling them three-quarters full.
  4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
  5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.


Lemon Pistacio Cookies

>> Thursday, May 7, 2009

There are some flavors that I just can't resist
One of them is Lemon
I love lemon cake and when I saw this lemon cookies I knew I would love them also!

they are so thin so tasty and such a beautiful that its fun to look at them and to eat them as well.

Lemon Pistachio Cookies - Martha Stewart

  • 1 cup all-purpose flour,plus more for work surface
  • 3/4 cup plus 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 large egg yolks, room temperature
  • 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups confectioners' sugar
  • 1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped
  1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  2. Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  3. Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.


Hot Mushroom salad

>> Tuesday, May 5, 2009

Last week in NY was so hot
so hot that people stayed home and tried to cool from the sudden summer..

I was in the kitchen thinking about lunch, but I couldn't decide what to make;
too hot to eat, and too hot to make something complected.

Then I remembered the mushroom salad, that we made during the summer.

I love this salad, it's great on Hummus
or next to steak especially now that the barbecue season just in the corner.

Hot mushroom salad
1 box fresh sliced mushroom
1 large onion sliced
2 tablespoon oil
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon salt
1/2 cup chicken broth


In a large skillet, saute onion in oil until golden and tender.
Add the mushrooms the salt & pepper and the cumin cook and stir for 3 minutes.
Add the chicken broth reduce the heat and cook for another 5 minute.


Mseier - Pickled Vegetable Salad

>> Saturday, May 2, 2009

The Mseier Salad is a unique colorful pickled salad.
Both hot and sour, usually served along side Couscous.

One of the things I love about this salad, is the beautiful array of colors.
Especially in this time of the year, when everything is blooming, my salad has blossomed.


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