#gargeran

[gourmandise-and-co]

CHOCOLATE CRAVING. When you can't fly to NYC and get @levainbakery cookies, you have to make them by yourself!!! Dark chocolate and pecans cookies: 110g brown sugar 110g white sugar 355g flour 1 egg 200g soft butter 2 tbsp milk 200g dark chocolate chips 150g chopped pecans Mix the dry ingredients, add the butter and egg and incorporate. Finish with the milk if the texture is not soft enough. Add the chocolate chunks and pecans and mix until homogeneous. On baking sheets, place balls of dough slightly flattened and bake for 10 minutes at 180 (12 if you want your cookies to be crunchier) And that's all folks! #food #foodblogger #foodporn #foodie #foodil #gargeran #cookies #chocolate #chocoholic #chocolatelover #bakery #baking #cooking #foodforfoodies #patisserie #pastry #kosher #kosherfood #israeli_kitchen https://www.instagram.com/p/CCaN7AwHAha/?igshid=1t0ou43o267tf

[gourmandise-and-co]

AMARETTI. As a tea and coffee lover, I enjoy the small cookies that always come along with the cup. Amaretti (almond cookies) are among my favorite, and since I also love candied orange peels, I decided to mix both of them together! 210g powdered almonds 175g sugar 2 egg whites 30g candied orange peels 25g powdered sugar 40g sliced almonds 2 tbsp orange blossom water 1 tbsp almond extract Zest from 1 lemon In a large bowl, mix the powdered almonds, sugar and lemon zest. Add the orange blossom water and the almond extract. In a separate bowl, whisk the egg whites until they give you a ferm foam. Incorporate them delicately to the mix. You will get a grainy smooth dough. Film it and keep in fridge for at least 1hr. Chop 2/3 of the orange peels into very small chunks. Take a bit of the dough (I recommend you work with wet hands since the dough might be quite sticky) and flatten it in the palm of your hand. Place a bit of orange peels, and close until you get a flatten ball. Roll into the sliced almonds, place on a baking sheet. Spread some powdered sugar on top and add a little piece of orange peel. Bake at 150 for 16 to 20 minutes, until you have crackled but not colored cookies. Perfect with your morning coffee! #food #foodblogger #foodporn #foodie #foodil #gargeran #homemade #cooking #cook #foodforfoodies #baking #kosher #kosherfood #pastry #patisserie #pastryshop #amaretti #italianfood #glutenfree #dairyfree (at Tel Aviv, Israel) https://www.instagram.com/p/CEOSrbnnLc8/?igshid=1gzhbyg3vtv87

[gourmandise-and-co]

PISTACHIO & CO. Pistachios are definitely one of my favorite ingredients when it comes to baking and pastry. Their singular taste goes well with many things, from chocolates to fruits, citrus, caramel... And fro this Babka I made one of the combos I always love: pistachios, cranberries and white chocolate. For the Babka you will need: 530g flour 3 medium eggs 90g sugar 120g milk 20g fresh yeast 150g soft butter 6g salt +100g sugar and 100g water for the syrup And for the filling: 150g white chocolate 120g cream 20g pistachio paste 60g peeled pistachios 100g cranberries Start by mixing the flour, yeast and sugar. Then add the milk and eggs and start mixing at medium speed for 8 minutes. Add the butter and mix for another 8 minutes. Add the salt and mix for another 5 minutes. Put your dough in a large oiled bowl, and cover with nylon. Ideally, let the dough rest overnight in the fridge, otherwise you can let it rest 2 hours in a warm room. Make the pistachio ganache : put the white chocolate, cream and pistachio paste in a bowl and melt them in a Bain-marie. Let it cool down for a bit. Meanwhile, roast the pistachios in a pan, then crush them. Keep aside. Then flour your work table, roll 1/3 of your dough to make a rectangle (approx. 25 x 30 cm). Spread the ganache on the dough, 1df pistachio chunks and cranberries and roll. Cut the dough to make to strains and kneat it to make a torsade. Place in a cake mold and let it rest for 30 to 40 minutes before baking at 180 for 25 to 30 minutes. Prepare the syrup by heating the sugar and water in a pan. When your Babka is still hot, brush it generously with the syrup and let it rest before eating. Enjoy! #food #foodblogger #foodporn #foodie #foodil #gargeran #breakfast #israelifood #brunch #lifestyle #babka #brioche #goodmorning #patisserie #pastry #kosher #kosherfood #jewishfood #pistachio #chocolatelover #jewishfood #israeli_kitchen (at Florentin, Tel Aviv) https://www.instagram.com/p/CD5rNN2HSmV/?igshid=1cbgzy8ss0aeq

[gourmandise-and-co]

PECAN PIE. One of all-time classics, the first dessert I had when I went to the US for the first time, and clearly one of my favs! First you need to bake your sweet dough : 140g flour 30g powdered almonds 100g powdered sugar 1 egg 100g soften butter Mix, keep in fridge for 1 hour, then roll into a pie mold and bake for 18 minutes at 180 Then let's make the filling! Whisk 4 eggs 70g melted butter 60g flour 60g sugar 100g light brown sugar 200g maple syrup 1/2 tsp cinnamon 1 tsp salt 2 tsp of vanilla extract Chop 230g of pecans and add them to the batter. Bake 15 minutes at 190. Then take the pie out of the oven, and add pecan halves as a decor, bake again 25 minutes at 180. #foodie #foodil #gargeran #foodporn #FoodLover #foodstagram #pecanpie #patisserie #pastry #kosher #kosherfood #americanfood #pie #gateau #cake #cakesofinstagram #Sweet #dessert #homemade #cooking #cook #foodforfoodies #baking #coronacooking (at Florentin, Tel Aviv) https://www.instagram.com/p/CAmZGrPnkLN/?igshid=108xmkbn2faiq

[gourmandise-and-co]

SAVORY BABKA. When your challah dough becomes a savory pastry 😋 Use my challah recipe (in the highlights) and you'll need (for 1 Babka) 2 tbsp ricotta fresca 2 tbsp tapenade / olive paste 70g feta cheese 12 kalamata olives 2 tbsp pine nuts 1 egg yolk Roll 250g challah dough to get a large rectangle (25cm x 30cm) Mix the tapenade and ricotta and spread all over the dough. Crumble the feta on all the surface. Roll until you get a large roll of dough. Cut in 2 so you get 2 braids. Twist and place your Babka in an English cake mold covered with a baking sheet. Brush with the egg yolk, add olives and pine nuts, and bake 27 minutes at 190-195 until nicely golden. Delicious, perfect for your weekend brunch! #food #foodblogger #foodporn #foodie #foodil #gargeran #breakfast #israelifood #brunch #lifestyle #babka #cheeselover #goodmorning #goodvibes #ilovetlv #coronacooking #homemade #cooking #cook #foodforfoodies #baking #kosher #kosherfood #pastry #israeli_kitchen (at Tel Aviv, Israel) https://www.instagram.com/p/CCfgC5cHQfm/?igshid=uko3irndykj5

[gourmandise-and-co]

SOFRITO. The kind of comforting dish you can eat even under the incredible heat we currently have here in Israel. The heat wave is here and seems to stay, but I still want to eat things I love, and Sofrito is no exception! What can go wrong with good meat, potatoes and onions in slow cooking ??? 800g deboned asado 800g lean beef meat 3 beef bone slices vegetable oil 1.2 kg potatoes cut in large dices 6 sliced onions A generous amount of crushed black pepper salt 2 tbsp of pomegranate molasse  (or date honey / concentrated balsamic vinegar) 1 tbsp brown sugar Start by putting the meat in a large and deep dish, cook it until the sides are colored. Keep aside. In another pan, fry the onions with salt, pepper, brown sugar and 2 tbsp of vegetable oil. Cook them until they are soft and nicely golden. Pour them on the meat. Heat some vegetable oil in a deep pan, enough to fry the potatoes: I recommend to do it in 3 small batches so all the potatoes can get a nice color :) Add the fried potatoes to the main pan, gently mix everyting so you get an homogeneous partition of the different ingredients.  Add 700g water / veggie stock with 1 tbsp of crushed black pepper, a bit more salt, and finish with 2 tbsp of pomegranate molasse. Cook in the oven at 180 for around 2.5 hours to 3 hours. Enjoy !!!! #foodie #foodil #gargeran #foodporn #FoodLover #foodstagram #israelifood #foodpic #israeli_kitchen #kosher #kosherfood #jewishfood #spicy #spicyfood #glutenfree (at Tel Aviv, Israel) https://www.instagram.com/p/CEtPlFFHkk9/?igshid=1gzgzykjhfuq7

[gourmandise-and-co]

GOOD MORNING! Homemade fruits and ricotta brioche, fluffy, not too sweet, quite light, perfect with your morning coffee 😊 Always use the fruits you want, I made 2 versions here Berries and honey Mango, pineapple and passion fruit Frozen fruits are perfect for this recipe, so you can make it all year long!!! #food #foodblogger #foodporn #foodie #foodil #gargeran #breakfast #israelifood #brioche #homemade #cooking #cook #foodforfoodies #baking #kosher #kosherfood #pastry #patisserie #fruits #ricotta #sweet #goodmorning #GoodVibes #coronacooking (at Florentin, Tel Aviv) https://www.instagram.com/p/CAW64xanYKw/?igshid=1ktq122iatzwf

[gourmandise-and-co]

SALMON KOULIBIAC. Connecting with my roots, with the ouest Slavic culinary tradition, a Koulibiac. This dish was extremely popular in Russia, and was imported to France by Escoffier, to become part of the French modern cuisine. I love the contrast between the layers, and I've been wanting to cook it for a while, so this time is perfect to challenge myself in the kitchen! To make a Koulibiac you need 750g salmon fille without the skin 1 lemon zest 600g of spinach, sautéed in butter until dry, with a touch of cream 500g of mushrooms sautéed in butter with 2 shallots 3 hard boiled eggs 2 sheets of pur butter puff pastry. On a layer of puff pastry, build the layers Spinach > salmon with the salmon zest and a bit of salt > eggs > mushroom > another layer of puff pastry Then you seal your koulibiac, and can give it the shape of a fish, but this is optional. Brush with an egg yolk and cook at 195°C for 50 minutes until you get a nice golden brown color. #foodie #foodil #gargeran #homemade #coronacooking #russianfood #kosher #kosherfood #pastry #nomeat #fishlover #recipe (at StayHome) https://www.instagram.com/p/B_RWcv5HNi5/?igshid=umv7l2glmn0f