Sep 122010
 

[Translate] We had a lovely long holiday weekend  which ended with celebrating my birthday. For Shabbat, I made a lovely, fragrant meal of slow cooked goose legs with shallots and clementines, which have just started showing up in the market. This dish is rich and fork-tender. I served it with a herb roesti that Mr BT made and steamed Brussels sprouts. A perfect dish for a sweet new year. PrintGoose with Shallots and Clementines 4 goose legs 200g shallots , peeled 6 whole cloves garlic, peeled 1 tablespoon ras el hanout 400ml (1/2 quart) vegetable stock 1 tablespoon clear honey Juice 1 lemon or lime 4 small, firm clementines , peeled 2 tbsp toasted sesame Click here to continue reading this post

May 292010
 

[Translate] As the weather get warmer here, I like to start lightening up the dishes. My husband just returned from a two week trip where he only had fish, so I had to make a chicken dish before he started growing scales and gills. After the first successful attempt at making a hamin, I decided to try a summer recipe from Sherry Ansky’s Hamin cookbook. This recipe just calls for chicken legs, israeli couscous, onions, and water, which sounded too bland for our taste, so I kicked it up a notch and added garlic, slices of butternut squash, Hungarian paprika, and ras el hanut. The dish was delicious and the sweetness of the butternut squash Click here to continue reading this post

May 012007
 

[Translate] The weather is so strange; I know… global warming. I experienced 30C (86F) in Germany last week without air-conditioning and I come back to Israel and it is 22C (72F). Spring is in full bloom here in Israel. The bougainvillea are in bloom and the wildflowers are showing their beauty. There are about 2,800 different species of flora in Israel. A great place to see some of this flora is at Ramat Hanadiv (the Hill of the Benefactor) in

Related Posts with Thumbnails
Close

Loading ...

Sorry :(

Can't connect ... Please try again later.