Salty Cookies - Caa'k

>> Friday, January 30, 2009





This is a North African cookies called Caa'k are the best cookies next to beer or cheese platter.

I have to warn you, it's hard to stop eating them !!!


Ingredients:
Makes 70 cookies

  • 6 cupד flour
  • 4 stick margarine
  • 2 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1/4 cup oil
  • 1 1/4 cups warm water
  • 1 large egg lightly beaten
  • sesame seeds
For the dough:
In a mixer bowl mix together all the ingredients to a soft butter.

Cover the dough and refrigerate for one hour.

Heat oven to 350 degree,
line 2 baking sheets with nonstick cooking spray.

Take a piece of dough tennis ball sized and roll it into a rope. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.


To glaze the cookies:
Whisk the egg and then brush each ring with the beaten egg, pour the sesame seeds on the top of the cookies. Place the rings seeds side up.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks.

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Mafrom - Stuffed eggplant

>> Tuesday, January 27, 2009





This recipe is from the middle east cuisine, actually, north Africa.
Usually on Friday nights, when all the family gathers together for dinner, my mother prepare this dish. It may be a little complected, but the taste and the smell alone makes all the hard work totally worth it!

2 large eggplant
1 large egg beaten
1 cup flour

Stuffing:
1/2 pound ground beef
1 chopped onion
1/2 cup parsley
1 clove garlic
2 small tomato paste
salt paper
red paprika

Direction:
Cut the eggplant to round pieces, pour some salt and let it stay for one hour (the eggplant will dribble their bitterns).

Wash them and dry them well
In a large bowel mix the meat with the onion the parsley and the garlic add salt and paper and mix it with the hands to complete mixture.
make small balls , meat balls.
take one piece of the dry eggplant and put the meat balls on top of it, dip the eggplant and the meat in the egg beaten plate and then in the flour plate and fry them both side until golden brown.

In a large pan with one tbsp oil saute the onion , mix the tomato paste with 2 cups boiling water and add to the onion, add red paprika and salt and put the stuffed eggplant on the tomato sauce, keep doing this until all the eggplant in the pan.


Pour on top of them the rest tomato paste mixing with hot boiling water salt and paparica and cook for 1 1/2 to 2 hours.

Bon Apetit !

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Jersuaelem Bagel

>> Monday, January 26, 2009





This Jerusalem bagel is a combination of a pretzel and a bagel
the kind of bagel that you would find only in the old city Jerusalem
the smell entraps everyone who comes by.

I have searched for this recipes all over until yesterday I finally found the perfect one !

I was surprised how easy it was to make and the kids and I enjoyed it so much that today we are going to make another batch of Jerusalem Bagels.

Ingredients:

  • 3 1/2 cups white flour
  • 1 envelope of dry yeast
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1 1/2 cups warm water
  • 1 egg
  • Sesame seed
  • poppy seeds
  • sugar
In a large mixing bowel put together the flour sugar salt yeast and oil and mix it, add the water and keep mix it together until it becomes a ball of dough.
grease a large bowel with oil and put the dough to raise for 2 hours.



after two hours make 5 small balls from the dough open each one of them with your thumb to make a small hole increase the hole until you have a long pretzel but not to longer then the oven tray.

brush the bagel with egg , spread sesame seed salt and Zatar if you want and bake for 20 min. or until the bagel become golden brown..

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White Chocolate Cheese Cake

>> Saturday, January 24, 2009




Every time my family orders a cheese cake for desert restaurants, they ask me to create the same cake at home.

No mater how much I tried and how many cheese cake I baked, I never did the exact cake they asked.

About a week ago I decided to make a Cheese cake with white chocolate filling, when the kids tried this one they immediately agree decide that this cake is the winner !!


Cookie Crust:

  • 1 cup chocolate sandwich cookie, crushed fine
  • 1/4 cup melted butter
  • 1 tsp sugar

Filling:

  • 1 1/2 pounds cream cheese, room temperature (3 pkgs)
  • 1 cup white sugar
  • 4 large eggs
  • 2 Tbsp unbleached white flour
  • 1 tsp vanilla
  • 3/4 cup white chocolate melted with 2 Tbsp half-&-half
Directions:
  1. Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
  2. Prepare 9 inch springform pan with foil.
  3. Mix crust ingredients and pat on the bottom of prepared pan.
  4. Using the mixer, beat cream cheese and sugar until creamy.
  5. Add eggs one at a time, and beat until fluffy.
  6. Add flour, and vanilla and beat again scrape down sides if needed.
  7. Add melted white chocolate. Beat on medium just until mixed and creamy.
  8. Pour the batter into top of crust.
  9. Bake at 325 degrees F for 60-70 minutes.
  10. Let the cake cool for another 35 min. in the closing oven.
Let the cake cool for 4 hours or over night in the refrigerate.


You can decorate the cake with whip cream or white curled chocolate, I decide to leave her looking innocent...

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Japanese Beef

>> Thursday, January 22, 2009




My son loves Japanese food, he loves the culture, the language, and everything that smells like Japan
One day he came home and ask me to cook him some Japanese food, of course that I immediately went to the internet and started to look for a recipe with the ingredients that I already have in the house.
Lucky I found just the right one, from the blogger "No recipes"

Ingredients:

  • canola oil
  • 1/2 small onion sliced
  • 1 tsp minced ginger
  • 1/3 lbs thinly sliced beef
  • 1 carrot cut into small pieces
  • 2 small potatoes peeled and cut into medium pieces
  • 1/4 C sake
  • 1/4 C water
  • 2 Tbs soy sauce
  • 1 Tbs sugar
  • 1 scallion finely chopped
  • Meyer lemon zest
Preparation:

Put some oil in a pan over medium heat and saute the onions and ginger until wilted and fragrant. Add the beef and fry until brown. Toss in the carrots and potatoes, sake, water, soy sauce and sugar.

Cover and turn down to the heat to a low simmer and cook, tossing a few times until the potatoes are soft. Serve topped with scallions and a little lemon zest.

I served over noodles.


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Chocolate Cup Cake




There is something special in cupcake that makes the difference. Not just regular piece of chocolate cake, but the whole mini cake for yourself, no need to share and there is no limit for the imagination with the cream the colors and the decoration... When I really wants to see my kids enjoy their treat, I'm baking for them this Chocolate cup cake with cream cheese frosting and the joy is all over the house..
Chocolate cup cake

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Cream cheese frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

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General Tso's Chicken

>> Sunday, January 18, 2009


Who doesn't like Chinese food?
My kids
loveeee Chinese food so much that at least, once a week we order dinner from the local Chinese restaurant.
I was so happy to find a recipe of General
Tso's Chicken that looks exactly like my kids favorite. So, I decided to try, it's a win, win situation!

I really recommend it! It is the same dish just as the restaurants. Very good crispy-fried chicken with vegetable and sweet sauce yum.. , My kids ate and ask for more.

this is a kind of dish that I'll definitely make over and over again.

General
Tso's Chicken (adopted from restaurant style General Tso)

Ingredients:
2 tablespoons cornstarch

1/2 cup water

1 teaspoon garlic powder

1 teaspoon ground ginger
1 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white cooking wine
1 1/2 cups hot chicken broth
3 pounds boneless, skinless chicken thighs, cut into chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg 1 cup cornstarch
Oil for deep frying

2 cups sliced green onions

16 small, dried hot peppers (I used a frozen Chinese mix instead)


Mix cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth. Stir until sugar dissolves.
Refrigerate until needed.


In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.

Add about a cup of oil to help separate chicken pieces.
Divide chicken into small quantities, and deep fry at 350 degrees F until crispy.
Drain on paper towels.
Place a small amount of oil in wok or large skillet and heat until hot.

Add green onions and hot peppers and stir-fry briefly.
Stir sauce and add to skillet.
Place chicken in sauce and cook until sauce thickens.


Makes six to eight servings.
Serve over white rice and decorate with some sesame seeds.

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Black Forest Cake








cakes are fun way to show someone how much you appreciate them.
Yesterday was my father in-law 65 birthday and it was a great chance for me to bake an astonishing black forest cake.

I've always wanted to bake this cake and waited for the right moment..

folks, this was a great success..


For the cake
5 separated egg room temperature
2 spoon of cocoa powder + 1/3 cup of flour

2 Teaspoons baking powder
2/3 cup sugar
1 teaspoon vanilla extract

Filling:

1 canned sour cherries, drained (reserving the juice)
2 tablespoons Kirsch (cherry liqueur or brandy)

1 cup heavy cream +
l/3 cup granulated sugar

Decoration:
16 pirouette cookies cut into 2

Directions:
for the cake
Preheat oven to 350 degrees F., Butter a 10 inch round cake and line with waxed paper. Beat the egg white with the sugar to a smooth foam, add the yolk the vanilla extract and whisk it to blend. combine the dry ingredients and fold it to the mixture.
pour into pan and bake for 20 to 25 minutes or until toothpick inserted to the center comes out dry and clean.

cool for 10 minutes before removing from the pan.

Cut cake into three layers, sprinkle the cherry juice over them. Spread first layer of cake with 1/3 of the filling and the cherries. Repeat with the remaining layers.
decorate the top layer with chocolate curls and gently press cookies pirouette into sides of the cake.

Refrigerate the cake


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Split Pea soup with Home made Croutons

>> Saturday, January 17, 2009



Split Pea Soup with home made Croutons

croutons:

  1. Preheat the oven to 400 degrees
  2. Cut a few slices of old bread or Challah bread into large squares and put them in the oven tray, drizzle olive oil over the bread and season with salt, pepper, garlic powder and any other seasoning you like.
  3. Bake the bread for about 20 minutes, or until its turning golden brown.

Split pea soup
  • 2 spoon oil
  • 1 chopped large onion
  • 1 big potato cuts in to a big pieces
  • 2 carrots cuts to big pieces
  • 2 bags of frozen pea
  • 5 cups chicken stock
  • salt paper
  1. In a stock pot, heat oil over medium heat and saute the onion, carrots and potato for 5 min.
    Stir regularly.
  2. Add stock, and bring to a simmer. Then add peas, salt and paper and cook, covered, for 25 minutes, until soft.
  3. Remove the soup from the heat, and blend it until smooth. I did it twice for best result , transfer soup to the pot again, add 1 spoon of oil and heat for another 5 min.
  4. Serve with a home made croutons.

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