Cherry Jam

Cherry Jam - the easy way ..Israeli markets are full with cherries now , 10-13 shekel per 1 kilo red cherries .I found Ran sitting in the kitchen this weekend ,
pitting cherries,without a cherry pitter,yes it took some time, but I think it's always better to make your own jam or other food at home(if I could buy fresh cow milk...)we add lemon juice and lemon seeds, so there was no need for more pectin thickening the jam.all you need is :(or make from 1 kg cherries and 700-750 gr sugar)
2 kg red or black Cherries,pitted, 1.5 kg sugar,juice from 3 medium size lemons(+the lemon seeds), a 8L pot.
Soak the fruit and the sugar (make some sugar-cherries layers) for few hours, covered, until all the sugar melts into the fruit.. then bring it to boiling point (cooking without a lid), and cook until done (on low flame)(1.5-2 hours or less), mixing from time to time. Here is something I love .. Charles Aznavour with the song - "She" , I love him so much .. :-)

Charles Aznavour - "She"


Any Tip / Idea with this please ,no.3 is OK now..(the other will be soon OK too) ? thank you . ;-) 1.7.07 : and I'm not alone with this bug ...
Here is a short movie behind the Tiny Chef ..
קניית השבוע שלי היתה ברשת נעמן פורצלן, הפריטים האלו עלותם בין עשרה לשלושים שקל, למה אהבתי וקניתי ? .. התבנית מאמייל או ציפוי אמייל בשחור מנוקד בלבן גדולה מאוד ועמוקה מאוד-42 על 30 ס"מ גודלה, נכנסת לכל תנור סטנדרטי, לדעתי תתאים לתבשיל ענק/עופות/לחמים ועוד. נבדוק ונראה.כף הגלידה קשיחה מאוד ואני מתכננת להשתמש בה גם לקריצת עוגיות. הצלחת האובלית פשוט יפה בעיניי והתבנית הקרמית הקטנה, פחות מ-20 ס"מ אורכה, מיועדת לאפייה ואצלי גם להגשה. המשך יבוא עם כלים אלו ובכלל

איך מעשנים בבית בשר או דגים

זמנים בעולם, הכוונה לשעון עולמי, קישור מרשות שדות התעופהכתבה מויינט על אוכל קטן, מגוון קייטרינג ואומני אוכל מציגים את עבודתם בכישרון רב,ליאורה קרן שעושה גם חטיפים קטנים, ביסל'ה שעושים כריכים מושקעים ומפנקים, שם החברה אגב, מקסים בעיניי, וגם קייטרניג טעם וצבע וכמובן האחיות שאולוב סיסטרס המגישות מטעמים קטנים ומושקעים בחן ,כשרון וטעם, קישורים לאתרים ופרטי התקשרות בכתבה

אתמול הוכרז יום שביתה באחד מפורומי האוכל ברשת, עקב ריבוי באנרי פרסומות שהפריעו לגלישה, זה השלט שהוכרז שמה, ואהבתי :-)

Hungarian Nut Crescents, Cheese Pockets ** עוגות הונגריות

Hungarian Nut Crescents
I didn't asked them for any present..but a new Cookbook, or to be more specific:Hungarian Baking CookBook..so I got that one, full with Classical Hungarian sweets, and Yes I want to bake them all..!The Hungarian Nut Crescents were the first to bake-they are realy a success in my family. My parents just came back from Budapest..after a week in this pretty town ,they told me about that big market with the best Goulash soup, and yes I have now a new Paprika "Fuszerpaprika orlemeny", and the "original ungarische salami" - Herz, which I can eat without bread at all ..

pozsony crescents
Hungarian Nut Crescents [Pozsonyi kifli]-based on Classical Hungarian sweets and cakes by Boldizsar Horvath
For the dough:
18 oz flour (= 504 gr)
7 oz butter, softened (I use only 200 gr butter)
pinch of salt
3.5 oz confectioner's sugar (= 100 gr)
1 egg yolk (+1 egg white)
1/3 oz fresh yeast (I use 1.5 TB fresh yeast)
1/2 cup milk
For the filling:
1/2 cup milk
3.5 oz sugar (=100 gr)
grated peel of 1 lemon

10-11 oz ground walnuts (300 gr)
2 oz raisins (=56 gr)
pinch of cinnamon
2 oz sweet bread or cookie crumbs (I use 1 large oatmeal cookie )
H O W
make first the dough: Quickly knead toghther the flour, butter, salt, sugar,egg yolk, add the yeast (mixed with the milk).knead until you get a stiff elastic dough.
Roll out the dough,thin.cut into 3.5 in.
To make the filling:bring the milk and 100 gr sugar (=1/2 cup)to the boil add the grated lemon peel,and pour over the ground walnuts,add the raisins (soaked in milk and drain)the cinnamon and the sweet bread crumbs or cookie crumbs. Cool the filling,place 1 TB of filling in the middle of each piece of dough,roll up,and make a nice crescent shape .
place the croissants into a large baking dish,at some distance from each other. let stand for 30 minutes;
Brush the top with the egg white, bake in a preheated oven - 350F (=180c)until reddish brown, 30-35 minutes

Yentl - Papa Can you Hear Me?

סהרוני אגוזים הונגריים, מתכון ראשון שאני אופה מספר המטעמים שקיבלתי מהורי ששבו מבודפסט.למטה ,גביניות הונגריות שהכנתי מאותו הספר, מצויין. הבצק מכיל שמרים, עם מינימום התפחה, מלית האגוזים עשויה באופן שונה מהרגיל- התוצאה לא פחות ממושלמת. מומלץ

another Hungarian sweet cake from the same Cookbook: Cheese Pockets-Turos taska-a wonderful recipe !


Cheese Pockets - Turos taska - the recipe
For the dough:
12 oz AP flour (=336gr)
3.5-4 oz butter,softened (=100 gr)
pinch of salt
1 cup milk
1 TB sugar
1/3 oz fresh yeast (=9 gr)
1 egg yolk for brushing
For the filling:
2 eggs
3 TB confectioner's sugar
22 oz (=616 gr) half fat cottage cheese (I use 500 Isreali dry white cheese mixed with 120 gr white soft cheese)
2 TB sour cream (I use soft white cheese)
2 oz raisins
grated lemon peel
H O W
To make the dough:
Combine the flour with the butter,salt,sugar and yeast (mixed with 1/2 cup of milk); knead ,adding enough milk (1/2 cup) to make a light,soft dough.cover and let rise to twice its size.
on a floured board roll out the dough, cut into 4 in squares.
To make the filling:
combine the egg yolks with the sugar until frothy, add the cheese, sour cream,raisins,lemon peel (I add vanilla too),then gently add the whipped egg whites ;
Spoon a generous amount of the filling in the middle of each square of dough, pull the 4 corners together in the middle, press together; brush with egg yolk.
Place in a cold oven ,bake over 350F (180c) until golden brown,about 40 minutes +- ; sprinkle with confectioner's sugar.
Wonderful !!












Here is a food blog from Budapest

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 © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

New Orleans French Loaves

New Orleans French Loaves
Yesterday I've got Bill's mail (Bill lives in Texas) he wrote me about the New Orleans French Bread:
"...It is from the cookbook Cajun-Creole Cooking by Terry Thompson a chef and food critic who lived all her life in New Orleans. It is the simplest recipe there is and makes the best French Bread with on fancy equipment or ovens. What housewives used to bake every week for their families.." So, I couldn't wait (again..) and I went to my small kitchen to make the dough.It's very warm here in Israel these days, so working in the kitchen, close to to hot oven wasn't a delight...But every new and tasty Bread recipe I find is a great pleasure to me.The same thing was with this Bread ,Somehow this Bread reminds me the No knead bread ,as the dough was very wet and sticky ..same crispy crust more or less, soft inside ..small and larger holes.. but I like this Bread more, and you will not wait a day or more to get your fresh Breads...- soon more.

after 1 1/2 hours
let is rise..it's very soft dough.. I have no baguette pans, so I use my Italian red and new pans.. ..make 2 French loaves, let them rise for an hour... 2 loaves after one hour .. in the oven ... New Orleans French Loaves /Cajun-Creole Cooking by Terry Thompson
"French Bread—the kind with large, airy holes in the middle and a crispy crust that falls all over the table when you tear off a nice, big piece can be created in the home kitchen. In fact, it is simple to prepare and bake. You don't need misters, steam, clay bricks or the complicated procedures often recommended in recipes for French bread. The following recipe was developed for the food processor. The loaves require no intricate rolling and measuring to shape them.
1-1/2 cups warm water (110F, 45C)
1-1/2 teaspoons sugar
1 (1/4-oz.) pkg. active dry yeast (I use 7 gr dry yeast)
about 3 cups bread flour
1-1/2 teaspoons salt
1 teaspoon apple-cider vinegar or other mild fruit-flavored vinegar ,
1/4 cup vegetable oil -I didn't use it)
1/4 cup unsalted butter (or margarine), melted with 1/2 teaspoon salt"

In a 2-cup liquid measuring cup, combine water and sugar. Sprinkle in yeast; stir until blended. Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, blend 3 cups flour, salt and vinegar. Add dissolved yeast mixture to flour mixture all at once.
Process 3 to 4 seconds to combine. Stop machine to check consistency of dough. The dough should be wet and sticky with a slight degree of body. If it is too soupy, add additional bread flour, ONE TABLESPOON AT A TIME, processing to blend between each addition, until a wet, sticky dough is formed. Process no more than 15 seconds to knead dough. Pour vegetable oil into a large bowl; oil hands and fingers well. Remove blade from processor, placing any dough which clings to it in bowl. Remove rest of dough to oiled bowl, forming dough into a loose ball. Turn dough over several times to coat completely with oil.
Cover bowl with plastic wrap; let rise in a warm place, free from drafts, until doubled in bulk, about 1-1/2 hours. When dough has doubled in bulk, stir down dough, removing all air from first rising. Position oven rack in center of oven.
Preheat oven to 400F (205C). Lightly grease 1 double-trough French-bread pan, or a triple baguette pan, using some of oil remaining in bottom of bowl. Thoroughly grease hands with some oil from bowl.
To make 2 French loaves, pinch dough in half; lift out of bowl, 1 piece at a time. To make baguettes, divide dough into thirds. Lay dough in 1 trough of bread pan; repeat procedure with remaining dough. Because of its very wet and loose consistency, dough will shape itself. Brush dough surface thoroughly with some butter-and-salt mixture. Loosely cover loaves with plastic wrap.
Let rise until double in bulk, about 1 hour. Reserve remaining butter-and-salt mixture. When loaves have doubled in bulk, carefully remove plastic wrap; brush loaves with remaining butter-salt mixture. Use very light pressure when applying butter mixture, taking care not to deflate loaves.
Bake in center of preheated oven until golden brown on top, 25 minutes. Carefully turn loaves over in pan; bake about 10 minutes more to brown bottoms. Cool completely on cooling racks.
To slice, cut at a 45-degree angle using a serrated bread knife.
Makes 2 French loaves or 3 baguette-size loaves.
-fc
A scientific discovery made by my good friend, Shirley Corriher, led to the addition of flavored vinegar to the French bread recipe. When testing breads prepared according to the age-old, long, slow-rising French method, it was discovered that the dough became acidic during extended and numerous risings. Her conclusion was simply to add acid at the beginning of the bread-making process. The resulting loaves had both the aroma and taste of the slightly soured and yeasty breads of Europe, without the long rising! Try this method with your favorite bread recipe, using as your guide one teaspoon of fruit-flavored vinegar for every three cups of flour. Don't be tempted to add more vinegar; excess acid can destroy the gluten in the flour.
25 + 10 minutes later .. Mixing the dough

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 © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Israeli Bread flourלחם צרפתי מניו אורליאנס, ותודה לביל ששלח לי את המתכון הנפלא הזה

Pita Bread with Hyssop and Kalamata

Pita Bread with Hyssop and Kalamata -

Few days ago ,zorra invited me to participate in the brand new monthly event: breadbakingday [BBD #01 -what a perfect name! ],thank you zorra. As zorra wrote in her post.." Use yeast, sourdough and any flour you like, but don’t forget to add the herb(s). ." ;So , here I am with my new Pita Bread, this time with fresh hyssop taken from 'my garden' .any other fresh herb can be used .

Pita Bread with Hyssop and Kalamata

For 12 Pita Breads

300 ml l ukewarm water

15 gr fresh yeast

2 TB olive oil

500 gr bread flour

2 ts salt

2.5 TB fresh herbs finely chopped

60 gr greek kalamata olives (or other olives) finely chopped

1.Mix the yeast into the water, add the olive oil and mix well. [can be mixed by hand or with your mixer help)

2. Add 1/2 cup of flour and mix well ; now add more flour (1/2 cup each time)and the salt until you get a soft dough.

3. Let the dough rest for 5 minutes.now knead it for few minutes .

4. Flatten the dough into a ball, spread the chopped herbs and olives on it, knead together for few minutes.

5. Let the dough rise for an hour .

6. Knead the dough for a minute or 2 and divide to 12 parts, roll each part to a small ball , let them rest for 10 minutes.

7. Preheat the oven to 250C , put in a large empty baking tin (or baking stone ); roll each ball to a 15 cm round . repeat with other balls.let them rise for 30 minutes.

8. Put 4 pita bread each time on the hot baking dish ,spray each pita with water and then bake them for 2- 5 minutes in the hot oven.

9. Cover the baked pita bread immediately in a kitchen towel . serve warm.. :-)

Pita Bread with Hyssop and Kalamata

Theme from a summer place + This one תודה לתומריקו שסייע לי להגיע לנעימה היפה, ולפורום האוכל של ווינט שכיוונו +Sandra Dee in A Summer Place

ההודעה המקורית בעניין הנעימה מפורום זיהוי שירים בתפוז
אם אתה שואל על הפרומו החדש של קשת לקיץ
מאת: קייזר ס ו ז הו 16/06/07 14:48
אז זה נעימת הנושא מהסרט a summer place שהלחין Max Steiner
במקור ביצוע אינסטרומנטליPercy Faith - Theme From A Summer Place
בפרומו זה ביצוע ווקאלי עם מילים שהוספו אח"כ נדמה לי שזה אנדי וויליאמס מבצע:
Andy Williams - A Summer Place העברית יוצאת הפוך בגלל צרוף עברית-אנגלית,עימכם הסליחה

5.7.2007 - Thanks to zorra ,here is the bbd #01 - Bread with herbs - Roundup collection

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 © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Do bookworms has real glasses ?.. It's our family joke about that cute worm,as we have SO many books here (not only cookbooks..)..and were are wearing glasses..; But to serious for one moment, - I found a real worm in my Bread flour - Today !! and yes, she was alive ..no glasses were around .. I'll be back later with new recipes... :-)

Her Food Blog is well known here , in Israel.Haalo is from Melbourne, Australia and she's the owner of the Blog: "Cook(almost)anything at least once"; I like her Blog name.. I love her Blog too;

It happens from time to time.. when I'm looking for something in google (this time for Aldeburgh Cookery School's thin ginger cookies- I didn't find the recipe yet)and then I came across another thing.. I've found Haalo's jam spiral cookies and in the same month archive these : sesame topped currant muffins, SO I jumped to the kitchen and in few minutes the muffins mixture was ready ;-). They are really very large muffins, one of them is a supper for me..