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Chimichurri sauce A classic summer-grilling sauce, goes great with lamb chops, thick bone steaks (T-bone for example) or thin boneless steaks (like skirt or flank). Ingredients:

½ cup extra virgin olive oil

½ cup red wine vinegar

1 cup parsley, finely chopped

1 teaspoon dried oregano

2 tablespoons minced garlic

½ teaspoon red pepper flakes

Preparation:

In a bowl stir together all ingredients, cover with foil and let the bowl sit in the refrigerator for at least two hours. Then, take it out of the refrigerator and serve or store in a glass jar (the sauce can be kept up to a week and a half refrigerated).

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White rice with green peas Good with beef stew, seared salmon, or bacon. Also as a good way to add some color and taste to a white rice. Ingredients:

4 tablespoons olive oil

2 white onions, finely chopped

½ cup cilantro, finely chopped

800 grams of peas, shelled

4 tablespoons of red wine vinegar

1 teaspoon ground black pepper

1½ teaspoons table salt

2 cups of fine Persian rice

4 cups of boiling water

Preparation:

Place over high heat a large skillet (paella appropriate), add the oil and the onion then saute until the onion get translucent. Add the coriander and peas and stir lightly. Cover the skillet with a lid and let it simmer for 3-4 minutes.

Add the vinegar, pepper, salt and rice and stir with a wooden spoon. Add the boiling water and let the rice simmer for another 30-35 minutes (the pan should be covered, and you don't have to stir while cooking). When the rice is cooked and has absorbed all the water, stir lightly and serve.

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Chestnut soup The spring is already here but it's still a bit chilly (especially in the evenings) and a seconds before the winter season ends you can still get chestnuts in the local farmers market or on the supermarket shelves (even canned in a bag or jar). This recipe is easy and simple to make and the result you get is very rich in taste and creamy in texture (although we don't use any cream or cheese in it). Most importantly is that the soup warms your soul in a moment and gives you a moment to relax and get ready for the spring blossoms. Serves about five people as a starter for a good hearty meal.. Ingredients:

1 tablespoon olive oil

200g peeled chestnuts

1 white large onion, coarsely chopped

1 tablespoon minced garlic

½ teaspoon white pepper

½ teaspoon dried dill

1 leveled teaspoon of salt

5 cups water

Preparation:

In a pot or a deep pan, put the olive oil, chestnuts, the onion and the garlic. Saute for about 5 min' then add the spices and stir with a wooden spoon. Add the water and bring to a boil, then turn off the heat and let the pot sit and cool for about 5 min'.

Remove the mixture with a ladle into the mixer and with small pulses, create a uniform and creamy texture as to your preference. Pour back in to the pot and heat on low fire (for about 6 minutes) and serve. You can decor the serving with some croutons, a tablespoon of buttermilk and with some parsley or cilantro, freshly chopped.

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Turkey meatballs and spaghetti The meatballs are made with zucchini and butter which makes them moist and delicious. The dish is very kid's friendly and cooked in an easy to make tomato sauce. Perfect for a casual dinner and can be used the next day for a great lunch if it's sandwiched in a roll like a meatball sub. This recipe produces 20 medium-sized meatballs, about 6 servings. Meatballs ingredients:

5 tablespoons olive oil

850 grams ground turkey meat

1 zucchini, peeled, grated

1 egg

70 grams butter, frozen, grated

¾ cup fresh parsley, chopped

¾ cup Italian style bread crumbs

1½ teaspoons of table salt

½ teaspoon ground black pepper

2 tablespoons minced garlic

Sauce ingredients:

2 cups of boiling water

1 can of crushed tomatoes (800 grams)

1 tablespoon minced garlic

½ teaspoon dried oregano

½ teaspoon of table salt

½ teaspoon ground black pepper

Spaghetti Ingredients:

1 package of 100% whole semolina durum wheats spaghetti (500 grams)

4 liters of boiling water

4 tablespoons olive oil

1 teaspoon table salt

1 teaspoon ground black pepper

Preparation:

In a large skillet over a low heat, pour the olive oil. In a large bowl mix well all the ingredients of the meatballs (using your hands), create your desired size of balls from the mixture and fry in a pan on both sides for about 10 min total (the goal is to close the meat).

In a large bowl mix all the sauce ingredients well and pour over the meatballs that in the skillet. Let the balls cook with the sauce on low heat for 30-40 minutes.

In a large pot place the water and bring to a boil, add the spaghetti for a short cook (not more than 10 min). Drain the water from the pot. Add the oil, salt and pepper and mix gently. On a large platter place the spaghetti and spread over it the meatballs and the sauce. For those who like some cheese on top, you can decorate using shavings of parmesan cheese, and serve.

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Sweet and sour chicken Forget about T.A from expensive restaurants and prepare your favorite Chinese dish on your own! Ingredients:

500g chicken breast, cut into chunks

1 teaspoon table salt

½ teaspoon finely ground pepper

1 cup cornstarch

2 eggs, beaten

½ cup canola oil

Sauce ingredients:

1 cup white sugar

5 tablespoons ketchup

¾ cup vinegar

1½ tablespoons soy sauce

1½ tablespoons garlic powder

Preparation:

In a large skillet heat the oil over high heat. Mix in a bowl the chicken chunks with salt, pepper and cornstarch. Using cooking tongs dip the chicken chunks in the beaten eggs and remove to the hot skillet. Fry the chunks until they brown but not cooked through and remove to a oven baking pan coverd with foil.

Preheat the oven to 175 degrees (Celsius). Mix together all the sauce ingredients in a bowl. Pour the sauce over the chicken chunks and put the baking pan into the oven for about 40-50 min'. Afterwards remove all whats on the pan into a bowl and mix gently using a wooden spoon (so all the chicken chunks will be evenly coated with the sauce). let the chicken rest for a minute and serve hot over some cooked white rice.

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Sweet Irish soda bread With rosemary, sunflower seeds and walnuts.. Ingredients:

¼ cup unsalted butter, melted

4 cups white flour

½ cup + 3 tablespoons sugar

1½ teaspoons baking powder

1 teaspoon salt

1 teaspoon soda

2 tablespoons fresh rosemary leaves

¼ cup sunflower seeds without the shell

½ cup walnut halves

1 ½ cups buttermilk

2 large eggs

Preparation:

Preheat oven to 175 degrees (Celsius). Spread a baking paper on a baking tray and brush it a bit with a spoon of melted butter then place the tray aside. In a large bowl mix all the dry ingredients. In a separate bowl mix well the buttermilk, 3 tablespoons of butter and the eggs. Mix together the wet batter with the dry mix until the dough is relatively smooth (if dough is sticky add a little more flour).

Form a circle shape from the dough with a diameter of 23cm and place it on the baking tray. Brush the dough with a tablespoon of the remaining butter. With a serrated knife create an X at the top of the dough and then put it inside the hot oven. Bake until a toothpick inserted in to the middle comes out clean (about 40-45 min). When the bread is ready, let it cool on a wire rack before serving.

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Peanut butter - oatmeal bars Easy to make bar snacks.. Ingredients:

½ cup butter, melted

½ cup brown sugar

½ cup white sugar

4 tablespoons peanut butter

1 large egg

1 cup oatmeal

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup white flour

Preparation:

Preheat the oven to 175 degrees (Celsius). In a square baking pan spread a baking paper and brush it with 1 ½ teaspoons of melted butter all over. Sprinkle with a spoon filled with oatmeal and put the baking pan aside.

Useing an electric mixer, beat in a bowl the butter and the brown and white sugars until mixture is relatively uniform (4 min or so). Add the peanut butter and egg and beat the mixture well (about 2-3 minutes). While mixing, add the remaining ingredients slowly until the dough is relatively uniform.

Put the dough in the baking pan with the greased baking paper we made earlier. Using your fingertips spread the dough all over the baking pan. Sprinkle some oatmeal on top (about 1 spoon) and press gently to adhere. Place the pan in the hot oven for 25-30 min' and watch the bars so it won't get burned (the goal is that a toothpick that you will stick in the center of the pan will come out a bit damp). Remove from oven and cool for 30 min, then pass the bars block (still with baking paper) to a cooling wire rack until it cooled down completely. Then, with a sharp knife cut the block into 16 equal squares.

It's better to eat the bars in the baking day when it's fresh, but u can also keep them in an airtight glass jar up to 3 days.

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Homemade egg salad The ultimate spread for any kind of sandwich.. Ingredients:

9 eggs

1 tablespoon mayonnaise

2 tablespoons Dijon mustard

1 teaspoon finely chopped dill

1 teaspoon sweet paprika

1/2 onion, diced small

1/2 teaspoon garlic powder

Salt and pepper to taste

Preparation:

In a pot, put the eggs and cover with cold water, cook over low heat and let the water boil (15 min or so). Remove from heat and cool the water (about 15 minutes). Remove the eggs from the pot and peel them, then wash them well and grate into a large bowl.

Add to the grated eggs the mayonnaise, mustard, dill, paprika, onion, garlic powder, and season with salt and pepper, then mix well with a fork. I recommend to cool the salad in the refrigerator at least an hour before serving, but it's not mandatory you can eat / spread it right after you've finished preparing it.

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Guacamole Ingredients:

3 ripe avocados, peeled and diced

1 small red onion, finely chopped

1 hot green pepper, seeds removed, finely chopped

3 tablespoons fresh coriander leaves, finely chopped

2 tablespoons fresh parsley, finely chopped

1 ripe tomato, seeds and pulp removed, diced

3 tablespoons fresh lemon juice

Salt and pepper to taste

Preparation:

In a large bowl lightly mash the avocados together with a fork or with a puree crushing tool, add the remaining ingredients and mix well. Remove the spread into a serving dish or a bowl, and serve.

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Fruit Pie With hazelnut cream filling and sweet tahini cream as topping.. Dough ingredients:

¼ cup sugar

100g soft butter

1 ½ cups flour

1 egg yolk

1 teaspoon vanilla extract

Filling ingredients:

140 g ground hazelnuts

100 g sugar

140 g of butter

1 egg

2 tablespoons flour

1 teaspoon brandy extract or vanilla extract

Icing ingredients:

3 tablespoons tahini

2 tablespoons sugar

50 g of whipping cream (32% fat or more)

For decor:

Variety of seasonal fruit, peeled and cut nicely: strawberries, bananas, kiwi, pears, etc...

¼ teaspoon cinnamon

2 tablespoons of powdered sugar

Preparation:

First we prepare the dough - mix the sugar and the butter with a mixer. Add the yolk, flour and vanilla extract and continue mixing until the dough is getting smooth. Roll out the dough to thickness of 1/2 cm and spread the dough on the pie baking pan.

Continue with the hazelnut filling, whip the hazelnuts with the sugar and butter (about 10 min). Add the egg, flour and a teaspoon of the extract and continue beating until the cream gets relatively uniform. Fill the pie base in cream and bake on 170 degrees (Celsios) for about 20-25 min. Remove the pie from the oven and let it cool for an hour at room temperature.

In a bowl, whip the tahini, sugar and cream to get smooth mixture. Spread the icing on the pie crust and arrange the fruit on top of it. In a small bowl mix the cinnamon and powdered sugar and sprinkle with a strainer over the fruit pie and serve.

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Homemade mayonnaise Quality mayonnaise recipe with a taste of childhood memories... Ingredients:

2 egg yolks

1 tablespoon lemon

1 tablespoon white vinegar

3/4 teaspoon salt

1/8 teaspoon sugar

1 teaspoon Dijon mustard

1 cup canola oil

1/2 cup olive oil

½ tsp Whole-grain mustard(optional)

Preparation: In a hand blender bowl put: 2 egg yolks, lemon juice, vinegar, salt and sugar. Add a teaspoon of Dijon mustard, a cup of canola oil and ½ a cup of olive oil. Let yolks to sink down, then use a hand blender to whip the batter. Start beating with short pulses so that the liquid will not spit out, and continue until u get a thick mayonnaise (takes less than a minute or two). When the mayonnaise is ready, add the whole-grain mustard and stir lightly. 3 essential things:

If you are using a regular food processor or a regular mixer, drip the oil during processing and don't put it all in once.

Can be kept refrigerated in a sealed glass jar up to two weeks.

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Garlic-bread fingers With a delicious & easy-to-make tomato dip.. Garlic fingers Ingredients:

1 tablespoon dry yeast

3 cups of warm water

1 tablespoon sugar

1 kg plain white flour

4 tablespoons olive oil

3 teaspoons salt

110 g melted butter

2 tablespoons minced garlic

1 teaspoon dried parsley

1 teaspoon dried coriander

Oil spray

Coarse salt, for garnish (optional)

Tomato dip Ingredients:

1 tablespoon olive oil

Half onion, finely chopped

2 tablespoons minced garlic

4 tablespoons chopped fresh basil leaves

1 tablespoon flour

¼ cup boiling water

1 can of diced tomatoes in tomato sauce (260 grams)

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon sweet paprika

Preparation:

In a large bowl put the yeast, the sugar and one cup of warm water. Mix with a wooden spoon and leave it to bubble (about 10min'). Add to the bowl the flour, the olive oil, 2 teaspoons salt and one cup of warm water. Knead the mixture and add sips from the warm water if needed (about 7min', aim to get flexible and relatively smooth dough). When we finished kneading the dough, cover the bowl with a towel and let the dough to double its size (about 1 hour).

On a baking tray put baking paper and spray with oil spray. Divide the risen dough into 4 equal pieces. Roll out each piece separately, then with a sharp knife cut the dough into fingers and place on the greased baking paper. In a small bowl mix the melted butter, a teaspoon of salt, garlic, parsley and the cilantro. Using a brush or a teaspoon, spread a generous amount of the mixture on the dough fingers and sprinkle with some coarse salt. Let the fingers to rest on the tray for 30 min'. Preheat oven to high heat (200 degrees C). Bake for 7-10 minutes (watch the baking process so it doesn't get burned).

Meanwhile, prepare the tomato dip. In a small pot over a high heat put the oil and the onions and fry until golden. Add the garlic, basil and flour and stir. Then add the boiling water and mix. Add the remaining ingredients and stir well for several minutes until the sauce start to bubble.

When the garlic fingers are browned, it's ready and you can remove the tray from the oven. Let them cool for about 5min' and transfer to a serving dish. Put the sauce in a small serving bowl and serve together.

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Carrots and Radishes Salad Fresh root vegetable salad, with an Asian fragrance..

Ingredients:

4 medium carrots, peeled

2 large radishes, peeled

2 tablespoons sesame seeds

3 tablespoons soy sauce

¼ cup vinegar

1 teaspoon canola oil

¼ teaspoon dried ginger, minced

Method:

In a medium bowl grate the carrots and radishes with a coarse grater. Add the soy sauce, vinegar, oil and ginger and stir well. With a plastic wrap seal the bowl, and put it in the refrigerator for about fifteen minutes to soak in the flavors.

Get it out from the refrigerator and lightly squeeze out the salad juice (very gently, just to get rid of excess fluids). Add the sesame seeds stir lightly and serve.

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Broccoli Cheese Frittata

Ingredients:

1 bag frozen broccoli florets (800g), defrosted

2 spoons unsalted butter

2 onions, peeled, cut into strips

2 large whole eggs

10 large egg whites

1/4 teaspoon ground black pepper

1 1/2 teaspoons coarse salt

1/2 cup grated parmesan cheese (23% fat)

1/2 cup fetta cheese (5% fat)

1 cup boiling water

Cooking oil spray

Preparation:

Preheat the oven to 180 degrees (Celsius). Melt the butter in a large skillet over medium heat. Add onions and cook until translucent (about 5min). Add the broccoli and cook until softened. Add water, and cook until broccoli is tender and liquid has evaporated (about 5min more). Season with salt and pepper and transfer to a bowl to cool.

In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until light and foamy. Wipe out skillet, coat with cooking spray and heat over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to the skillet, dot top with the fata cheese. Cook, without stirring, for 2min. Transfer to the hot oven. Bake until the top is golden-brown and frittata is set, (about 30-35 min). Let cool for 1 min before sliding out of skillet, and serve!

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Eggplant tower With rich mozzarella cheese and tomato sauce

As a child my favorite food was fried eggplants (prepared with bread crumbs and eggs). I remember my mother making the dish, cutting the eggplants and dry the slices with a towel in the sun. Friday afternoon was filled with the smell of frying those marvelous eggplants. I was returning home from school and waiting expectantly for Friday noon. The taste of the eggplant combined with the crispness of the coating still was my weakness and I was (and still) able to eat a huge pile of those delicious fried eggplant slices... Today we will make an Italian inspierd dish, combining the scent of my mother’s eggplants and the fragrance of Italian cuisine. I can already smell the aroma of joyfulness. Ingredients: 1 large eggplant - round and chubby at the bottom 1 large egg, beaten in a bowl 1 package of Italian style bread crumbs 200g fine mozzarella cheese, finely grated 2 large red tomatoes Half a jar of good Italian tomato sauce Half a bottle of canola oil Preparations: Pour the oil into a frying pan and boil it. Pour the bread crumbs on a plate. Cut the eggplant into thin slices and dip each slice of eggplant in the beaten egg mixture, then place on the plate with the crumbs. Soak both sides with the crumbs and place the slices in the hot pan with the oil, fry them about 2 minutes per side then remove from the pan and place in a plate with a paper towels on it to soak the residual oil from them. Preheat the oven to 175 degrees (Celsius). Wash and slice the tomatoes into thick slices. Take a baking sheet, cover it with aluminum foil. Pour the remaining bread crumbs slightly into the bottom of the baking sheet and than arrange in layers and build small towers in the following order: An eggplant, some tomato sauce above it. some grated cheese, then a tomato slice, then cheese again and above it all put an eggplant slice. Prepare each tower with 2-3 layers (enough for six small towers as in the photo above). Sprinkle some more cheese on top of it all, wrap in foil and place in the oven for half an hour. Remove from the oven, take off the foil carefully, and serve hot! Bon appetit!

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Halloween Party 2011

This year we decided to celebrate Halloween with a party at our house, we decided to have the party because we really like to party & treat our dearest friends, and because we (me and my partner) r celebrating one year anniversary together! :)

so what is Halloween?

Historian Nicholas Rogers, exploring the origins of Halloween, notes that while "some folklorists have detected its origins in the Roman feast of Pomona, the goddess of fruits and seeds, or in the festival of the dead called Parentalia, it is more typically linked to the Celtic festival of Samhain, whose original spelling was Samuin (pronounced sow-an or sow-in)". The name of the festival historically kept by the Gaels and Celts in the British Isles is derived from Old Irish and means roughly "summer's end".

The word Halloween is first attested in the 16th century and represents a Scottish variant of the fuller All-Hallows-Even ("evening"), that is, the night before All Hallows Day. Although the phrase All Hallows is found in Old English (ealra hālgena mæssedæg, mass-day of all saints), All-Hallows-Even is itself not attested until 1556.

Halloween (or Hallowe'en) is an annual holiday observed on October 31, which commonly includes activities such as trick-or-treating, attending costume parties, carving jack-o'-lanterns, bonfires, apple bobbing, visiting haunted attractions, playing pranks, telling scary stories, and watching horror films.

[ tnx to wikipedia for that:) ]

So we invested a lot in the event, cooking, decorating,

and thinking how to make it right and these r the results:

We baked cupcakes with chocolate filling, And prepared a ghost from sugar dough and chocolate pieces;

Huge chocolate balls with coconut coating and orange sugar:)

Coconut macaroon dipped in chocolate and sweets, I painted in black the coconut (with natural food coloring), I baked these delicious cookies before but this time it came out more than delicious:

I baked focaccia, and I added for the orangey holiday some sweet potato shavings and cheddar cheese.

The dough came out really soft because i added to the original recipe another spoonful of yeast, and I used self-raising flour instead of whole wheat flour.

the Yam and the cheddar cheese, created a crispy texture above ... so yummy...

I wanted to create something special for the holiday to drink, so I made Peachy sweet punch with vodka and sugar marmalade:

I also made devilish eggs (very hot), and decorated them with spider made of black olives:)

Of course I also baked my partner favorite peanut butter and chocolate cake:

My partner helped me make some guacamole dip for the Doritos:)

we baked pizza flavored Bourekas with spicy Gouda cheese;

We designed the table and the all house in the holiday spirit (more on that you can read in our Facebook page). The food was great, everyone got drunk, dancing, laughing and having fun!

the party was a success...

hope u'll all have a great and happy Halloween!

Don't stop cooking:)

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Hello! I have just found your blog. Congratulations. Beautiful picture here. What is masbaha? Thanks.

I’m glad to hear you liked my blog:)always great to hear compliments!This is the exact meaning of the term:Masabcha (Arabic: مسبحة‎, Hebrew: מְסַבַּחָ‏ה‎‎) or m’sabcha (sometimes called “mashawsha”) is a variation of hummus that is popular in Israel, Syria, Lebanon and Jordan.Ingredients:It consists of warm chickpeas served in a lukewarm sauce made of diluted hummus and thini, served with minced garlic, olive oil, lemon juice and spices.A hot sauce is served on the side, or even incorporated into the dish.Being served in restaurants rather than bought pre-packaged, it is often considered a “gourmet” version of hummus.The main difference between masabcha and hummus lies in the chickpeas’ tenderness.For hummus, the chickpeas are cooked until tender, then puréed with tahini and seasoning.In masabcha, the chickpeas go through a prolonged cooking process that renders them quite soft, and then they are gently mashed with the warmed sauce.In mashawsha, the chickpeas are coarsely mashed with a mortar and pestle, and seasoned with hot spices.Being a lighter version of hummus, masabcha can be eaten for breakfast or lunch, with or without pita bread.Hope my answer is sufficient :)Keep reading and enjoy my blog. I promise to bring more challenging and interesting material!Lior Baier

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