Salt & Pilpel

Connecting Jewish Americans and Israelis in North NJ

Pea Soup for a Wintery Shabbat Dinner January 27, 2011

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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!


Pimaan October 21, 2010

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:

Thanks, Ilanit, for a great post!


Calling All Pastry Mavens…. October 8, 2010

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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:)


Cake for Shabbat – Pears dessert September 29, 2010

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I used to make this dessert VERY often. Now that I have changed my ways and weight… well… you should have the recipe:)


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:

  1. heat oven to 350 degrees
  2. toast pecans lightly and cut coarsely
  3. stir in a bowl the flower, brown sugar, butter, (only) 4 tsp. sugar, cinnamon and salt
  4. in a different bowl, stir lemon juice, rest of the sugar, salt and the pears.
  5. put pear combination into a medium pan and sprinkle the topping
  6. bake untill topping is golden, about 40 min.
  7. serve warm with cold ice cream or weeping cream on top.
  8. Enjoy!


Shabbat Shalom!


Uga L’Shabat – Etrog Jam September 23, 2010

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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 Recipe

Etrog Jam

  • 1 Etrog (citrus)
  • 1 Orange
  • Sugar
  • Water

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


Coconut Delights July 2, 2010

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Here’s a fun summer recipe to make with kids or by yourself!


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!


Mascarpone-Blackberry Dessert for Friday June 18, 2010

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I found this delicious ensemble in my all time favorite cookbook writer Benny Saida. Enjoy!


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?

  1. Combine yolks, sugar and Brandy, whisk for 6 min., until white and fluffy.
  2. Add cheese, whisk until smooth
  3. In another bowl, whip the cream, than fold into the cheese mixture
  4. Divide into glass cups, chill until stabilized, place berries on top and sprinkle with some powdered sugar. serve immediately.

Shabbat Shalom,

Salt and Pilpel