Nov 122011
 

[Translate] Italians are passionate about just about everything, but when it comes to food, they have a passion for the ingredients that make up a dish as much as for the final result. I was recently speaking to a friend of mine from Firenze about garlic while he was making spaghetti con aglio, olio e peperoncino (spaghetti with garlic, olive oil and chili peppers). Although he was chopping up the Chinese garlic that is the most commonly available kind in Israel, he told me, “I only cook with Italian garlic or red garlic from France!” I explained to him that I only cook with local Israeli garlic that I buy fresh in season at the Click here to continue reading this post

Aug 062011
 

[Translate] Ever since Mr. BT gave me the Plenty cookbook I have been wanting to make everything in the book. Most of the recipes are perfect for the scorching summer when no one feels like cooking. The Friday before last it was blazing hot, and the thought of spending all morning in the kitchen did not appeal to me. I made two quick and easy Ottolenghi dishes: one was a baked lamb pie that I found on his Guardian weekly column and the other came from the cookbook. Kibbeh, kibbe, kubbeh or koubeiba, which means dome or ball in Arabic, can be found in Iraq, Kurdistan, Lebanon, Syria, Jordan, Egypt and Israel. Kibbeh Nabelsieh is the Click here to continue reading this post

Jul 202011
 

[Translate] The second feature of our brunch on Saturday was delicious savoury pancakes made with spinach, green onions and chillies. The accompanying lime-garlic butter was a perfect addition to the pancakes, but you could also serve it with a dollop of yogurt or labane. This is perfect for an elegant brunch for family and friends or a romantic breakfast for two. PrintGreen Pancakes with Lime Butter Serving Size: 3 to 4 from Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi For pancakes: 250g spinach, washed 110g self-raising flour 1 tablespoon baking powder 1 egg 50g unsalted butter, melted 1/2 teaspoon salt 1 teaspoon ground cumin 150ml milk 6 medium spring onions, finely sliced 2 Click here to continue reading this post

Jul 162011
 

[Translate] When it is hot and steamy out, we don’t feel like having a big heavy meal. On Saturdays we usually have brunch consisting of bread, cheese, a frittata or omelet and a salad. This Saturday, I finally served two dishes I made from the Plenty cookbook, written by Israeli chef Yotam Ottolenghi, that Mr BT bought for me on our trip to the States and London last month. One of the dishes I made was butternut squash that I roasted with freshly ground cardamom and allspice and served with wedges of fresh lemon (couldn’t find any limes in the market) and a lemon, yogurt and tehina dressing that was light and refreshing and had Click here to continue reading this post

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