June 4, 2016

The Best Ka'ach bilmalch(biscuies)-Yotam Ottolenghi+Sami Tamimi

ka'ach bilmalch biscuies and I'm back with you...
These savory biscuies recipe is from Yotam Ottolenghi and Sami Tamimi's cookbook 'Jerusalem'. Very easy to make, crispy (but not too much), we love them so much !. 

Let me know how much you love them... (I'm also here)
 
 
 *Ka'ach bilmalch*
 
 
Ka'ach bilmalch
You'll need for 30-40 biscuies (I've got 32):
500g plain flour, sifted
100ml sunflower oil (I use canola oil)
100g unsalted butter, diced and left to soften
1 tsp fast-action dried yeast
1 tsp baking powder, sifted
1 tsp sugar
1½ tsp salt
½ tsp ground cumin- I didn't add this
1½ tbsp fennel seeds, toasted and very lightly crushed- I didn't add this
about 100ml water (some more water)

Topping-
 1 medium free-range egg, whisked
2 tsp white and black sesame seeds-  I use also Za'atar

H O W:

Preheat the oven to 200c.

Place the sifted flour in a large bowl and make a well in the centre. (I use my mixer bowl).

Pour the oil into the well, add the butter, yeast, baking powder, sugar, salt and the spices (= if you use the spices) and stir together well until a dough is formed. Add the water gradually while stirring until the dough is smooth. Knead for a couple of minutes.

Line a baking sheet with baking parchment. Pinch pieces of the dough into small balls, about 25g each.
On a clean surface, roll the balls into long snakes, around 1cm thick and 12-13cm long. Form each snake into a closed ring and arrange on the baking sheet spaced about 2cm apart.
Brush each ring with the whisked egg and sprinkle lightly with sesame seeds (and/or Za'atar).
Leave to prove for 30 minutes.

Bake the biscuits in the oven for 20- 22 minutes, until golden brown. Allow to cool down before storing them in a clean jar or an airtight container.
They keep for up to 10 days.


My advise: please double this recipe.....

Chanita Harel at My Mom’s Recipes And More. http://momsrecipesandmore.blogspot.com

April 9, 2014

Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

Ricotta and Coffee (+heavy cream) in a very easy to make dessert (no cooking at all). 6 eaters will enjoy this not too sweet deserts and will say : Thank you . Give it a try !  (thanks to Saveur magazine for another great recipe).


 
Ricotta and Coffee Mousse
saveur
source:http://www.saveur.com/article/Recipes/Ricotta-and-Coffee-Mousse?src=SOC&dom=fb
 
2 cups store-bought ricotta= 500 gr
1 cup cold heavy cream = 250ml
⅓ cup sugar = 65 gr
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate
 

H O W :


1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

3. Bring ¼ cup water (60ml) to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.

Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

Garnish with shaved chocolate.

 





 
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 © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

April 6, 2014

Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread

We think this one is the best spreads ever, give it a try. 
I love eating it with any kind of Bread or just with a Teaspoon ..(Yes!).
 

Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread
 
1 head garlic
Sea salt
170 gr goat cheese (I use 16% fat)
60 ml olive oil + 1.5 ts olive oil
1/4 Preserved Lemon (1.5 TB) 
1.5 TB fresh mint leaves
2 TB fresh parsley leaves
 
H O W :
Preheat your oven to 400F (200C).
Cut of top garlic bulp, drizzl with 1.5 ts olive oil, sprinkling with sea salt.
Warp with foil and roast until soft (40-50 minutes).Let it cool for few minutes. press garlic skins
with your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Mix : garlic, cheese, olive oil,  Preserved Lemon ,mint and parsley in your food processor.

Store in you fridge up to 1 week.
 
 
 
 
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 © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

March 29, 2014

Strawberries and Cream

Strawberries ,So red and sweet Strawberries - here  with lot of Cream: A white red dessert
 
 





Strawberries and Cream
10-12 small  portions
 
1 cup double cream = 250 ml
1/3 cup white sugar = 65 gr
1.5 teaspoon gelatine
2 tablespoon  water
200 ml sour cream
 
For topping:
Fresh Strawberries (or other fresh and seasonal fruit)
Whipped cream
-----
10 - 12  60ml moulds
 
H O W:
Combine double cream and sugar. Heat in a small saucepan .
Soak the gelatine in the water in a small bowl for 5 minutes.
Add to the cream, stir until dissolved and begining to boil .
Remove from heat , let cool for 8-10 minutes.
Beat sour cream (with a fork) then fold into cream mixture. 
Pour into 10 - 12 , 60ml moulds.
Chill until firm (for 2 hours or more).
Grind some Strawberries with an electric mixer.
Add few teaspoon of icing sugar (if the Strawberries are not very sweet).
Pour few teaspoons of Strawberrie mixture over the cold portions. 
Serve cold with whipped cream.

Variation : use persimmons.



 
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 © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

November 29, 2013

Noon Chai - it will warm your body and soul !

NOON CHAI

We love this Chai : flavorful, salty (just a little) , sweet (not to much) and it will warm your body and soul. Give it a try ! 
 
Here is the Video :


 


NOON CHAI

For 4 Servings

INGREDIENTS:
3 cups water
1 T wuyi oolong tea leaves
½ tsp baking soda - I use less
¼ tsp salt
8 cardamom pods, crushed to expose the seeds
1 cinnamon stick
1 star anise
2 cups milk
1 Tablespoon sugar

Garnish:
finely chopped, raw sliced almonds and pistachios

H O W :
Bring 3 cups of water to a boil then bring down to a simmer. 
Add tea, baking soda, salt, and spices, and simmer for 20 minutes. 
After 20 minutes of light simmering, add 2 cups of cold milk + sugar and turn up heat to high. 
Continue to cook over high heat, stirring constantly, until mixture just comes to a boil.
Strain and serve with finely chopped almonds and pistachios on top.
 



 
 --------
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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

October 15, 2013

World Bread Day 2013 - Soft Pretzel Rolls

Yes ! The Bread Party is here again !

World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about it!

The World Bread Day is taking place today : October 16th 2013.
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 Soft Pretzel Rolls are easy to make and have a nice shape and color.
 Fun to make and eat, try them today !


This recipe for Soft Pretzel Rolls, is based on a recipe by Jessica Lankey, from The Rajter/Stutzman Family Favorites, one of the cookbooks created at Family Cookbook Project.com. I have made few changes from here.


Soft Pretzel Rolls
For 6 Pretzel

Ingredients:
3 ½ cups AP  flour= 390gr
4 Tbsp. brown sugar - I use golden sugar
2 tsp. salt (sea salt preferably) - I use only 1 tsp.salt
1 Tbsp. dry yeast, dissolved in the water = 11 gr
1 cup water =240ml (120°) fairly warm but not hot.


water-soda solution:

1 Tbsp. baking soda mixed with 1 Cup boiling water

1 egg beaten with 1 teaspoon water in a small bowl.

H O W:
Mix water, yeast, brown sugar in a food processor (yes, use your food processor!) or use a large mixing bowl. Add flour and salt and mix until dough is smooth. (Add more flour if sticky).
Let the dough sit overnight in a plastic container in the fridge.

Now divide the dough into 6 pieces.

Roll each piece into a rope, very thin,a little bigger than a pencil about 60 cm long. 

Shape into an upside down U shape on your table. Bring the ends together and twist them.

Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a cookie sheet.

Now let the pretzels raise for 30-40 minutes or until about double in size.
Brush with the water-soda solution.

I didn't boil my Pretzel Rolls -For a chewier crust put 2 Tbsp. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner.

Brush the pretzels with the egg and the water that was whipped up in a small bowl.(This gives the pretzel a nice shiny glaze).

Sprinkle with toppings like coarse salt.
 Bake in a hot oven 225C (400 to 450 degrees) for 12 to 15 minutes or until well browned.
World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about 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 © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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