Prunes Ice Cream גלידת שזיפים

Prunes Ice cream גלידת שזיפים יבשים וברנדי

3 days ago I was looking for Nira Rousso's Hebrew Cookbook: "Dairy delicacies" .I couldn't find this book ,until yesterday.This Cookbook was standing on one of my Cookbook's shelves.. ; anyway ,I took the book with me when I was on my way to my work day.On page 82 I've found an interesting recipe for a prunes Ice cream.Let's talk first about the first step:

How to make the prunes sauce,which is this Ice cream base.This Sauce is delicious as a base to other sweets too.Here is how: use 30 pitted (stoned) prunes , 1 / 2 cup brandy, 1 / 2 cup sherry brandy or Cream de cassis as I use,1/2 cup sugar and 2 / 3 cup water .
Cook everything together for 15-20 minutes.cool this sauce for 15 minutes. המתכון המלא לגלידת השזיפים נמצא- כאן
Step 2: ground the prunes sauce (prunes with the liquids) until you get a smooth paste. My small food processor did it for me . Now , put this paste into a medium size bowl. Add 1 ts. vanilla essence and 1 package of 250 grams soft white cheese 5-9% fat ( maybe Ricotta cheese can replace the Israeli soft and white cheese). Mix only slightly.
In a separate bowl whip up 250 ml sweet double cream with 2 TB icing sugar until stiff.
Fold the whipped cream into prunes-cheese mixture .
Freezer at least one night .

Prunes Ice cream

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Spinach and Feta Squares מאפה תרד וגבינה

Spinach and Feta Squares

I had a green day today.. full with Spinach .. ;This quick salty (without adding salt) green cake like ,is just So good ! ,a soft and delicacy dish for everyone, any time of the day.eat it warm or cold..We love these squares !! and Please enlarge this pic.. don't ask me why ;-)

Spinach and Feta Squares
/recipe by By Liz Biro-Star-News Correspondent מאפה תרד וגבינה- בעברית

1 cup finely chopped onion = 1 onion
1 large garlic clove, minced
1 tablespoon butter = 15g
3 eggs
1 cup milk
1 cup flour
2 teaspoons baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried - I didn't add4 tablespoons minced fresh basil or 1 tablespoon crumbled dried - I didn't add, but next time I will½ teaspoon finely grated nutmeg
1 10-ounce package frozen chopped spinach, thawed and squeezed dry - I use 350 gr1 cup crumbled feta cheese (about 6 ounces) - I use only 150 gr
1 cup grated Monterey Jack cheese with jalapeno (about 4 ounces) - I use 100 grH O W
Preheat oven to 350 degrees. In a small saucepan cook the onion and garlic in the butter over moderately low heat, stirring occasionally, until they are softened. In a large bowl beat the eggs with the milk until the mixture is well blended, stir in the flour, baking powder, thyme, basil and nutmeg, then fold in the onion mixture, spinach and cheeses.

Spread the mixture in a 9-by-12-inch baking dish, bake it for 30 minutes (35 minutes) or until the top is lightly browned and the mixture pulls away slightly for the sides of the dish.

Let the mixture cool in the dish on a rack for a few minutes and then cut it into bite-size squares for hors d’oeuvres or larger squares for brunch. Serve the squares hot, at room temperature or chilled.
Full recipe is Here

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Lemon Tart - Tarte Au Citron טארט לימון

Lemon Tart - Tarte Au Citron טארט לימון

I'm a Lemon lover. I always was and always will be .. !

Last weekend I went to bed earlier ..but Not alone , I took (again) the Bon Appétit - May 1999 magazine with me.I was looking for a very special Lemon Tart . guess what ? - I've found it ! on page 110-111 :That very yellow lemon tart .On the next day, I run again into my small kitchen to bake this wonderful lemon tart . The crust is still nice and crisy (2 days after), the filling is rich - sweet- sour . A perfect spring Tart for you (I hope) and for us .. !

Lemon Tart - Tarte Au Citron
/Bon Appétit May 1999
For crust
1/3 cup almonds (about 2 ounces) - I use 60gr almonds
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces - I use 90 gr
2 tablespoons (or more) ice water - I use 1 TB

For filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream - I use sour cream
4 large eggs
---
Lemon slices (optional) - Yes ,sure ! :-)Make crust:
Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry.
Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes (25 minutes). Cool crust on rack 15 minutes. Maintain oven temperature.

Make filling:
Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.

Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes (30 minutes).
Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. Keep refrigerated.
Garnish tart with lemon slices, if desired.
Cut into wedges and serve.
Full recipe - Here Bon Appétit May 1999
Print this recipe - Here Bon Appétit May 1999

The Papaver and the black Sesame Seed Cake

The Papaver and the black Sesame Seed Cake פרגים ,עוגת שומשום שחור
 

Sesame Seed Cake
עוגת שומשום שחור- מתכון בעבריתIngredients:
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs, room temperature
2 1/2 tsp. toasted sesame oil
1 tsp. vanilla extract
8 tbsp. butter, room temperature
1 cup sugar - I use only 2/3 cup sugar
1/2 cup buttermilk, room temperature - I use plain yogurt
1/4 cup toasted black sesame seeds - I didn't toasted them
Full recipe for this tasty cake - Here

Pablo Rozenberg - With The Tears you Cry

 

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