I love this short and simple recipe by Sheli. It is the perfect tummy and soul warmer.
Add some thinly sliced ‘kabanus’ to it and you’re sure to get complimented!
How to?:
Chop 1 onion – fry.
Add 1-2 carrots – fry together with onion.
Add green peas.
Add water, soup broth, salt and Pilpel (…)
Bon Apetit!
Here’s a restaurant recommendation by our Salt and Pilpel member Ilanit Habot:
When my friend asked me to join her for lunch at a great Thai restaurant I asked hesitated: “Is it hot and expensive? Where is it?”
I live in this area almost 10 years, and never heard about Pimaan before. The lunch special was so delicious! And cheap….very cheap. For $7.5 I had a whole plate of great spring roll with dressing, white tower of rice and chicken with green curry, coconut milk, eggplant, chili, fresh basil, sweet peas & bamboo shoots. Appetizer included the house salad, very fresh and tasty; spicy, but not too spicy. We didn’t give up their famous dessert: fried ice cream flambe’. The place was packed, and I heard that weekend nights waiting time is more than an hour. The same dish, would cost $8.5 if comes with Shrimp, Squid or Scallop, $9.5 if it was mixed sea food, and $9 if you chose fish (Tilapia, Bass or Salmon). Delicious!
For more information go to their website: http://www.pimaanrestaurant.com
Thanks, Ilanit, for a great post!
Dear pastry lovers, bakers, chefs and dessert enthusiasts,
We would love to have your recommendations, recipes, favorite tricks and tips on where to buy, how to make or who to bother with our pastry questions and concerns.
Do you have a favorite recipe? Is it an easy one? Do you know the best place for baked goods? great desserts? are you the owner of a bakery and would like to tell us about it?
Please comment below with your suggestions or special offers. Of course, sheli and I are always happy to taste your creations:)
I used to make this dessert VERY often. Now that I have changed my ways and weight… well… you should have the recipe:)
Ingredients:
1/2 cup pecan
1 cup flour
1/2 cup brown sugar
3 tbsp. and 1 tsp. sugar
A touch of cinnamon
A touch of salt
6 tbsp. softened butter
1.5 tsp. fresh ginger, ground
Juice from 2 medium lemons
6 medium pears, piled, corded and length-sliced
How to:
Shabbat Shalom!
Just in case you were wondering what to do with your Etrog once Sukkot is over and you’re done shaking it with the Lulav, here’s a recipe for you:)
Etrog Jam
Rinse the Etrog and orange. Cut them lengthwise and slice them very thinly. Remove the seeds. Soak the fruit overnight. Change the water (and make sure the fruit is fully covered). Place it in a pot and bring it to a boil. For a second time, change the water and bring to a boil again. Pour out the water, and weigh the fruit. Match with an equal amount of sugar. Cook over a low flame for about 45 minutes, or until it takes on a jam-like appearance.
Etrog jam has a strong and distinct flavor that will carry the spirit of Sukkot long into the year. Many people have the custom of saving this jam for the holiday of Tu B’shvat.
Recipe is taken from here
Here’s a fun summer recipe to make with kids or by yourself!
Ingredients:
1 can of sweetened condensed milk
100 gram shredded coconut
100 grams pecan walnuts
baking cups
How to:
Place everything in the food processor, wet your hands and make small balls.
Roll it in the shredded coconut and place into the baking cups.
Store in the fridge. Enjoy!
I found this delicious ensemble in my all time favorite cookbook writer Benny Saida. Enjoy!
Ingredients:
5 yolks
3/4 cup sugar
3 Tbsp. Brandy
500 gram Mascarpone cheese
1 cup whipping cream
250 gram blackberries or sliced strawberries
2-3 Tbsp. sugar powder
How to?
Shabbat Shalom,
Salt and Pilpel
No matter what elaborate cake or dessert I made, my kids always ask for the simple cookies or cake-from-a-box. Now, I’ll be the last to complain when someone want’s to unwrap and eat instead of me cooking, but when you’ve spent time on an elaborate dessert – that can be quite upsetting.
I found this site that gives you all sorts of quick good-looking snack and dessert fixes. I liked the first one – healthy and pretty.
Shabbat Shalom!
Great recipe by the Israeli chef and cookbook writer, Benny Saida. I find his recipes easy to make , his instructions easy to follow and everything is quick – my kind of cooking!
Ingredients:
3 cups/packages whipped cream
1 Nutella chocolate spread
How to?:
Whip 2 of the whipped cream cups/packages. Set aside.
In a food processor, whip up the Nutella spread and the remaining whipped cream. When it becomes a smooth cream start folding the Nutella mix into the whipped cream you made before. Cool down and you’re done!
Serving suggestion: you can divide the mix into glass dessert dishes and top it with walnuts and/or grated chocolate.
Bon Apetite!
Once a year we fly out for a family visit in Israel. On the phone with my mom the night before the flight she asks me what I’d like for dinner at home, the next day. Possibilities are endless, as my mom is a wonderful and diverse cook, so I pause. On one hand I don’t want to miss on any of her great cooking but on the other hand I wouldn’t want to exhaust her with my requests. So every year, at list once during our stay, my mom makes one of her amazing cheese cakes. Being the quick-and-easy-recipes-only woman I am, I don’t bother with cheese cakes and spend much more time searching for a good bought one.
Why am I telling you all this?
Because I spent more time surfing the net, finding the perfect cheese cake for you than baking one myself. In fact, for my Shavuot this year, I’m getting my cheese cake from Ayelet at The Goodies Place -yippee!
Here are a few sites in both English and Hebrew, I found for you:
Simple Secrets to Perfect Cheesecake
For our sisters who are fighting fat daily: Lowfat cheese cake recipes
