My Mom’s Recipes And More בלוג אוכל

October 16, 2012

World Bread Day 2012 - Lime Rye Wreaths

Yes ! The Bread Party is here again !

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!

The World Bread Day is taking place today : October 16th 2012.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads from around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.

These Rye Wreats are easy to make, have a nice shape and color and are crispy. Adding Lime rind (a tangy note) and nigella seeds was new to me. Fun to make and eat, try them !

Pommarola - Salsa di pomodoro - Tomato Sauce

Pommarola - Salsa di pomodoro - Tomato Sauce:

Late at night, I've got planty of small and fresh tomatoes... adding (fresh) basil (red) onion, one carrot, and minced garlic cloves.. and quickly I was cooking this tomato sauce.

Pommarola - this is Italian style tomato sauce . The Italian call it also Salsa di pomodoro.

It's basic tomato sauce . Use this sauce for various pasta dishes, pizzas, etc.

Pommarola sauce is made of fresh tomatoes, olive oil, garlic, carrot, basil leaves, onions (white or red/purple), salt and black pepper, that's all you need.

Which tomatoes to use? any tomato will be fine . Small-sized tomatoes - as photographed here are the best and they are even tastier.

Don't work too hard with this sauce ... cut each tomato into large pieces and put them in a bowl.

Using amount of 1.7 kilo tomatoes , I've gor 1 kilo of sauce.

You can vary this sauce with herbs, we love it this way- simple and tasty .

Pommarola

6 tablespoons extra virgin olive oil
6 cloves of garlic, peeled and crushed
1 medium carrot, peeled and diced
1 Cup fresh basil leaves, sliced
1 large onion (red or white) chopped - you can increase the amount of onion to 1 cup onion
1.7 Kilo tomatoes cut into pieces
Salt - I put a half teaspoon salt
black pepper , ground to taste

H O W :
Heat the olive oil in a large pot .
Add : garlic, carrot, half the basil leaves and onion.
Cook on medium/low heat for about 25 minutes or until the carrots are tender, stirring occasionally.
Now add the tomato pieces and cook, stirring occasionally about 40-50 minutes.
Remove from flame and add the remaining basil leaves, stir.
Cool the sauce a few minutes.
Grind into a puree in a food processor or mixer. (can be done in few rounds).
Return the sauce to the heat , cook for 25-30 minutes, stir occasionally.
If the sauce is too thick, thin with a little water.
Season the sauce with salt and freshly ground black pepper.
Cool slightly , transfer the sauce in the refrigerator (up to 5 days) or freez it .

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

June 10, 2012

Chocolate coated Banana

Chocolate coated Banana
It's not a (very) new idea, but it was new to me and.. very tasty :) .
Chocolate coated bananas (that are kept in the freezer) were very easy to prepare , delicious as a snack and fun to make .
Do you have Bananas at home ? what about some chocolate ..?
You can use dark or half dark chocolate or flavored chocolate in this recipe.
So what do you needs more ?
Toothpicks.
Plastic trays (or a tray of different materials that you can freeze).
A bain marie to dissolve the chocolate.
Freezing time is short , in the same day you can eat your Chocolate coated Banana .
Bananas love chocolate !
H O W :
Use ripe Bananas, but not too ripe.
Here are my 2 bananas:

Peel your Bananas.

Cut each one to (about) 6 pieces.

Put a toothpick in each banana piece.

Place the Banana pieces on a plastic tray and freeze for two hours. No need to cover.

Dissolve about 100 grams of chocolate (broken into small pieces) in a bain marie or in a bowl over hot water.

100 gr of chocolate would be enough for 2 medium sized bananas.

Work quickly: hold a banana piece (with the toothpick) . dip into the bowl of melted chocolate, turn once and removed immediately.
You can dip the chocolate coated banana pieces also into chopped nuts or coconut.
Place the coated banana back to the same plastic tray. In the same way dip quickly the rest of the bananas in chocolate (and then in coconut, optional) place on the tray/s.

Freeze the banana tray for about 30 minutes or until chocolate is hard .Leftover keep in the freezer .

Shadows- Lindsey Stirling

חניתה הראל בלוג אוכל ©כל הזכויות שמורות על התכנים והתמונות שלי 2005-2012

May 19, 2012

18 Post Cards from Paris :April 2012

Visiting Paris -18 new pictures: April 2012

5.4.2012

2 Winner Cookies: chocolate-Orange + Ginger

The New Winner Cookies are here :Chocolate and Orange Cookies + Ginger (preserved)Cookies
You have to Refrigerate the dough (both cookies) for 2 hours before baking , so make ahead the 2 recipes in the same (mixer) bowl and bake them at the same day . We love these cookies very much !

Chocolate-Orange Cookies
about 50 cookies

100 gr Chocolate 70% (or 60%)
100 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
grated peel of 1 large orange
200 gr AP flour
1 ts (=4 gr) baking powder
--
1-2 large baking sheets

H O W:
1. Coarsely grate the chocolate.
2. Beat butter ,sugar, salt, egg and orange peel in a mixer bowl (or by hand).
3. Sift in flour and baking powder. Add the grated chocolate.
4. Mix ingredients quickly. press dough into a ball and warp with plastic warp.Refrigerate 2 hours.
5. Preheat oven to 205C (400F).
6. On floured sufface roll out dough 5mm (1/4 inch) thick.
7. Cut out 4.8 or 5 cm (2 inch) rounds.
8. Place on the baking sheet (lined with baking paper or grease before).
9. Bake 9-10 minutes.
10. Remove from baking sheets and cool on a racks.

^^^^^^^^ ^^^^^^^^ ^^^^^^^^ ^^^^^^^^ ^^^^^^^^
Ginger Cookies

6 whole preserved gingers
150 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
1/2 ts ground ginger
300 gr AP flour
--
1 egg yolk
water

1-2 large baking sheets

H O W:
1. Chop 3 of the whole gingers very finely. dice the others.
2. In a mixer bowl (or by hand) cream butter, sugar, the egg,salt, ground ginger and finely chopped ginger.
3. Sift in flour. work quickly to make a smooth dough. Form into a ball and warp in a plastic warp.Refrigerate 2 hours.
4. Preheat oven to 205C (400F).
5. Divide dough into 3.
6. On floured sufface roll out the dough 5mm (1/4 inch) thick.
7. Cut out oblongs 6 X 3.5cm (2.5 x 1.5 inches) and place on baking sheets (lined with baking paper or grease before)
8. Beat egg yolk with a little water. Brush over cookies. Sprinkle with diced ginger.
9. Bake 15 minutes or until golden.
10. Remove from baking sheets and cool on a racks.
Preserved gingers:

February 9, 2012

My Mom's Malai Cake

My Mom's Malai Cake
Here we come again with a wonderful family recipe .My mom bakes malai cakes for many years . Her Malai Cake recipe is a Winner recipe ! we know there were some malai versions around the world... and we think this one is the is the Best .Thank you Mom again for this Great recipe !
This cake is full with sour cream, hot milk.. butter..and cornmeal.

Malai Recipe
2 cups cornmeal [maize semolina]= 300 gr
2 cups all-purpose flour =280 gr
2 ts baking powder = 8 gr
1/2 ts salt
200 ml sour cream 15% fat
250+250 soft white cheese [5%-9% fat]or sour cream
4 large eggs
1 liter milk
150 gr butter
1 1/2 cups white sugar =300 gr or 250gr
1 ts vanilla
--
9 X 13 pan
H O W:
Preheat your oven to 170C.
1.Boil the milk.Turn off the heat, add the butter and mix until it melts.
2.Mix the 2 flours in a large bowl.
3.Pour over (quickly) the boild milk and butter mixture and mix well .
4.Now add sugar, sour cream, 250 gr cheese , vanilla and the eggs.
5.Add the baking powder and salt at the end and mix well.
6.Pour the mixture into the pan . put full TB of the 250 gr cheese (or sour cream)over the mixture.
7.Bake for 60- 75 minutes or until the cake is golden brown.
You can eat the Malai cake like a cake. Best eaten warm and fresh from the oven .
It's tasty cold Too !
Keep it till 1 week in the fridge.

Take a look into my (Italian) oven:

December 27, 2011

Baked Potato Bites

Baked Potato Bites
about 27 small bites

1 pound potatoes, peeled and cut into chunks
1 tablespoons milk
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated parmesan cheese (40g)
1 large egg, lightly beaten with 1-2 teaspoon water
1 cup panko bread crumbs (add some salt and pepper)

H O W :
Add potatoes to a small pot with water .Cover and bring to boil . Cook until tender, about 10-15 minutes.
Drain and add back to the pot for 2 minutes (to dry them).
Mash the potatoes with salt, pepper, butter and milk.
Add in parmesan . Let the mixture cool for 15-20 minutes (not in the fridge).
Preheat the oven to 390/400 degrees.
Roll the potatoes mixture (a teaspoon size bites) into small balls.
Dip the balls in the beaten egg .
Roll in panko crumbs.
Place on a small baking sheet (lined with a baking paper ,brushed with olive oil).
Bake the Bites for 10-13 minutes . Turn them on the other side and bake for 10-13 minutes more (until outside is crispy and deep golden).
Serve the Potato Bites hot or warm.

The unbaked Bites:

December 17, 2011

Pickled radishes

Pickled radishes

Serve with any food you like, even with a piece of bread like me ...
Pickled radishes /delicious magazine
Ingredients:
175g French breakfast radishes (I use small Israeli radishes)
3cm piece of fresh ginger
½ tsp coriander seeds (I didn't add it)
1 star anise
1 red chilli, deseeded and finely diced
2 tsp caster sugar
4 tbsp white wine vinegar (I use red wine vinegar)
½ tsp salt
H O W :
Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips.
Put both in a bowl.
Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt. Simmer gently to dissolve.
Stir this into the radishes, cover and put in the fridge overnight to mellow.
Full recipe

Chanita Harel© This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Tomato chili Sauce

Tomato chili pepper Hot Sauce

This orange color hot sauce is good with any spread or dish. It's hot-sour, piquant and spicy .Will keep in the fridge or (like ice cubes) in your freezer. (Try and add it to a winter soup).
We love it !

About 2 1/2 cups
Ingredients:
2 tablespoons olive oil (use extra-virgin oil)
1 large onion, diced (=1 cup)
4 chili peppers (only 2 seeded) diced
4 cloves garlic, diced
500 gr tomatoes, diced
1 cup white wine vinegar
2 teaspoons salt
2 teaspoons sugar

H O W:
Heat oil in a large saucepan over medium heat. Add onion, chile peppers and garlic .
Cook, stirring, until the onion is soft - 4 minutes.
Reduce heat , add tomatoes, vinegar, salt and sugar.
Cook, stirring occasionally, until the tomatoes become soft and cooked, about 6 minutes.
Cool the sauce for 10 minutes.
Transfer the tomato mixture to a food processor/ blender ,puree until smooth.
Pour the pureed mixture through a fine sieve (over a bowl).
Keep in the fridge or (like ice cubes) in your freezer.