Welcome to my world!

This is my first post on my first blog. I am excited to start this new blog and hope you will enjoy coming along for the ride as I show you my home that I love.

Most of this website will be about my food adventures, but I will also share the beauty of my country.

Israel is a country of contrasts. We have the mountains and forests in the North, the Mediterranean Sea on the West coast, the Dead Sea in the East, the Negev desert and the Red Sea in the South.

We are the third largest flower exporter in the world and grow some of the best produce in the world.

Flowers

I will show you how I cook with the wonderful bounty we have here.

Shuk HaCarmel

Tonight is the evening of Purim and I just returned from the reading of the story of Esther. I am making hamantaschen, which are three-cornered biscuits filled with a variety of fillings. The standards are apricot, prune and poppyseed fillings. But, I like to experiment with other fillings. My usual fillings are apricot lekvar and date-walnut filling. This year I am adding my take on mincemeat and cranberry-orange filling.

Hamantaschen Fillings

My hamantaschen recipe is from Claudia Roden’s, The Jewish Book of Food. I like this dough because it is more of a flaky pastry than the crunchy cookie ones you find in the bakery. These are more delicate.

I also like the fact that this recipe only contains 2 tablespoons of sugar. I do not add any added sugar to my fillings. I think they are sweet enough.

Hamantaschen

Print
Date-Walnut Filling
Servings: 2 cups
Ingredients
  • 250 g 2 cups date filling
  • you can find this a Middle Eastern store or chopped dates that have been cooked over a low flame with water to form a paste.
  • 200 g 2 cups walnuts
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • Warm water
Instructions
  1. Place the date filling, walnuts, cinnamon and clove in the food processor and add 2 tablespoons of warm water. Mix until smooth. You can add more water, if necessary. The filling should be thick.

 

Print
Date-Walnut Filling
Servings: 2 cups
Ingredients
  • 250 g 2 cups date filling
  • you can find this a Middle Eastern store or chopped dates that have been cooked over a low flame with water to form a paste.
  • 200 g 2 cups walnuts
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • Warm water
Instructions
  1. Place the date filling, walnuts, cinnamon and clove in the food processor and add 2 tablespoons of warm water. Mix until smooth. You can add more water, if necessary. The filling should be thick.

 

Print
Date-Walnut Filling
Servings: 2 cups
Ingredients
  • 250 g 2 cups date filling
  • you can find this a Middle Eastern store or chopped dates that have been cooked over a low flame with water to form a paste.
  • 200 g 2 cups walnuts
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • Warm water
Instructions
  1. Place the date filling, walnuts, cinnamon and clove in the food processor and add 2 tablespoons of warm water. Mix until smooth. You can add more water, if necessary. The filling should be thick.
Print
Date-Walnut Filling
Servings: 2 cups
Ingredients
  • 250 g 2 cups date filling
  • you can find this a Middle Eastern store or chopped dates that have been cooked over a low flame with water to form a paste.
  • 200 g 2 cups walnuts
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • Warm water
Instructions
  1. Place the date filling, walnuts, cinnamon and clove in the food processor and add 2 tablespoons of warm water. Mix until smooth. You can add more water, if necessary. The filling should be thick.

 

 

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