Roasted Chicken with Beetroot Rice

 

Roasted chicken with lemon, garlic and rosemary might be one of the most populare chicken recipies, the why is obious (right?). This dish is served with a beetroot rice to spice things up, it's not only tasty, also beautiful with lovely colors. 

Chicken
1 chicken, divided into 8 parts
2 lemons, each cut into 4 pieces
6 garlic cloves, smashed
a handful of parsley, choppes
a few sprigs of fresh rosemary (or dried)
2 tablespoons canola oil
salt&pepper
2 tablespoons butter, melted (optional)

Rice
3 cups pre-boiled rice
2 beetroots, shredded 
1 onion, chopped
a handful of coriander, chopped

1. Heat up the oven to 225C degrees. Place the chicken in a big pan, add all the ingredients and mix, then put it in the oven. Every 15 minutes take it out and pour over the liquids so it will stay moist. Leave for approx. 1 hour or until it recives a nice golden color.
2. Fry the onion until soft and add the shredded beetroot. Let fry for a few minutes, add the coriander and season with salt. Add the rice, mix well and add a little bit of water. Cover it and leave for a few minutes on low heat.

Enjoy! 

Coffee Break

Almost every day, we walk to get our daily dose of coffee at the little kiosk by the corner Habima/Ben Tzion. It's a great place to sit and enjoy the city, overlooking the Habima theater. They serve good coffee, sandwiches and pastries.
 

Homemade Bread

Photo: Jill Schweber

This is a very easy to make bread, it's almost (ALMOST) impossible to screw up. It's tasty, fluffy and moist, just like the bread you buy in the store. Give it a go, and let us know the result. Good luck! 

Bread
 
50 grams yeast
3 1/3 cups water
3/4 cup dark brown sugar
1 tablespoon canola oil
1/2 tablespoon baking powder
1/2 tablespoon salt
approx. 8-9 cups rye flour

1. Crumble the yeast in a big bowl (preferable a kitchen machine). Heat up the water to 37C degrees. Pour it over the yeast, and mix until it's completely dissolved. 
2. Add the sugar, baking powder, oil and salt. Then on low speed, add the flour to the yeast mixture. The dough is ready when it's smooth and completely combined. Let rise until dubble size, approx. 50 min.
3. Take out the dough on a flat surface covered in some flour, and work it by hand until smooth. Divide into four parts, and shape into round loaves. Place on a baking tray, and let rise for another 30 minutes. 
5. Heat up the oven to 200C degrees. Bake for about 25 minutes, or until the bread recives a nice color. 
6. Let cool before cutting into the bread.

Enjoy!

The Vegetarian Place

Photo: Jill Schweber

Just a block away from where we live in Florentin, there is a really nice little vegetarian restaurant, Café Kaymak. It's located on Levinsky Street 49 (corner Nahalat Benjamin), just in the middle of the famous Levinsky spice market. The food is simple, good and well cooked, they always have a few specials that changes from day to day. They also have great sandwishes as well as a good shakshuka for a very reasonable price. The place is always really busy, especially on weekends (might be a line up).

Visit this populare spot in Florentin, and enjoy the nice atmosphere around the Levinsky market!

Photo: Jill Schweber

Snowflake Cookies

Photo: Jill Schweber

These little cookies will make you look like a pro, even if you're not. They taste like the perfect mix between a chocolate truffle and a freshly baked brownie, all in one bite.

Snowflake cookies

100 grams butter, at room temperature
130 grams sugar
2 eggs
2 cups flour
200 grams dark chocolate, melted

2 cups icing sugar 

Instructions
1. Beat the soft butter and sugar until fluffy, add the eggs one by one. Add the   melted chocolate and on low speed carefully add the flour. 
2. Transfer to a sheet of plastic wrap, and form the dough into a flat square approx.1,5 cm high. Put it in the freezer for at least an hour. It has to be completely hard. 
3.Heat oven to 160°C. Take out the dough from the freezer and make small squares approx. 2.5x2.5 cm, roll into balls. Then cover with icing sugar, do it twice to make sure it's completely covered. Put on a lined baking sheet. Make sure that they are not too close to each other, approx. 4-5 cm in between. 
4. Bake for 8-10 minutes or until the cookies start to crack. Transfer to a cold rack and let cool completely. 

Rosted Cauliflower with Tahini

Photo: Jill Schweber

When mom (Channa) went out for dinner, this was the obvious go to. This dish is the easiest ever and so Israeli. Rost a cauliflower and put tahini on it! 

Cauliflower with Tahini

1 large cauliflower head 
olive oil
sea salt

400 grams cherry tomtoes, cut in half
a handful of parsley, chopped

Tahini (click to get to tahini recipe)  

Instructions
Set the oven at 225C degrees. Divide the califlower in half. Drizzle over olive oil and season with salt. Roast it for about 30 minutes or until it recives a nice golden color. Tear it apart to smaller pieces, add the tomatoes, chopped parsley, tahini and mix it all together (if you want, squeeze over some extra lemon juice).

Valentine's Day Cake

Photo: Jill Schweber

It's Valentine's day tomorrow and if you're lacking inspiration for what to do... this is a very cute and sweet option.

Photo: Jill Schweber

Coffee and Walnut Cake

Cake
150 grams walnuts
1 1/2 tablespoons instant coffee
1 tablespoon boiling water
2 tablespoons dark rum
110 grams butter at room temperature
110 grams caster sugar
2 eggs
110 grams self-rasing flour
1/4 teaspoon baking powder

Walnut cream 
1/3 cup milk
2 tablespoons dark rum
100 grams butter at room temperature
3/4 cup icing sugar
2 egg yolks

Coffee glaze
5 tablespoons boiling water
1 tablesoon instant coffee 
1 cup icing sugar 
 
Instructions 

Cake
Roast the walnuts, then grind then finely in a food processor. Divide the ground walnuts in half, reserving one half for the walnut cream. Dissolve the coffee in the boiling water then stir in the rum and set a side to cool. Beat the butter and caster sugar together until light and fluffy.

Add the eggs one  at a time alternating with a teaspoon of flour. Combine the remaing flour, baking powder, and walnuts and, fold into the egg mixture with the cooled coffee.  Divide the batter into the two pans and smooth the top.  Bake for aprox 20 minutes. Let cool.

Walnut cream
Bring milk and rum to a boil and then add the reserved ground walnuts and let cool. Beat the butter and icing suger until light and fluffy. Then beat in the egg yolks. Add the cooled walnut mixture and beat for two more minutes till thick and smooth. Cover and let sit in fridge for a couple hours until firm.

Glaze
Dissolve coffee into boiled water and then beat in the icing sugar till smooth. 

Assemble
Slice each cake in half horizontally.  Place one half cut side up on serving plate and brush with a tablespoon of rum (to keep moist) and spread a third of the walnut cream. Repeat with another two layers. Place final layer cut side up and pour glaze into centre and let drip on sides.

❤

Keepin' it Local

I had lunch today with my good friends Dean and Ruthy at Shmaya (שמעיה). It's a delicious homecooked style restaurant in the heart of Florentine on Vital 2. They serve typical Middle Eastern food, which means, lots of food and flavors on one big plate. They hand you a hand written menu with your choice of meat which is served on a mountain of rice, vegetables and different beans. It's fast, fresh and keeps you going for the rest of the day. BTW the whole plate was 35 NIS. I highly recomend visiting this local spot.

Market Fish

Photo: Jill Schweber

I love going to the fish monger, it probably has something to do with my Swedish genes. Growing up in Gothenburg by the sea, fish is a must on a regular basis. Not only that, we have a few fishermen in the family, so we have fresh fish on the table all summer. 

I once made a boy fall in love with me over this dish... so if you are lacking love in your life, this might be the perfect recipe.

Market Fish 

(serves 4)

600 gram white fish filé (with skin)

Marinade

4 tablespoons olive oil

2 teaspoons cumin

1 teaspoon parika

1/2 teaspoon chili powder

zest from 1 lemon

2 garlic cloves, crushed

4 tablespoons of fresh coriander, chopped

Vegetables

2 small zucchinis, sliced

1 red onion, sliced

3 tomatoes, cubed

3 tablespoons of small raisins

1 lemon

1 teaspoon cumin

1 teaspoon paprika

a dash of chili powder

4 tablespoons fresh mint, chopped

salt&pepper

Instructions

1. Mix all the ingredients for the marinade, then cover the fish well and leave it in the fridge for approx. 1 hour (covered). 

2. Heat olive oil in a large pan, add the sliced onion and fry for a few minutes. Add the zucchini, raisins and the spices. Keep frying for a few minutes, then add the tomatoes and the lemon juice. Season with salt and pepper and throw in the mint just before serving.

3.  Heat up oil in a pan and fry the fish a few minutes on each side. Season with salt. Serve the fish on top of the vegetables.

Enjoy! 

 Photo: Jenny Schweber

Majadra

Photo: Jill Schweber

This is such a wonderful dish, both healthy, beautiful and filled with oriental flavors. Majadra is an ancient dish served throughout the Middle East, most commonly as a side, but also as a main and popular among vegetarians. If you never tried freekeh before, you're in for a pleasant surprise. Freekeh has a very special and smoky flavor, unlike any other wheat. We strongly recommend you to give this dish a go!

Majadra

1 cup freekeh
2 large onions
1 cup black lentils
2 tablespoons olive oil
1 teaspoon oriental cumin
1 teaspoon cardemom
1 teaspoon paprika

salt&pepper 

2 onions, sliced and caramelized
2 large beets, pre-cooked and cubed

1 cup of yogurt

Instructions
Before getting started, soak the freekeh for 2-3 hours and then strain. 

1. Bring water to a boil and add half an onion and the lentils. Cook for about 15 minutes or until "al dente", then strain and remove the onion. 

2. Chop the remaining onion. In a large pan, heat up the oil and add the onion. Cook for a few minutes until the onion receives a nice color, add the spices, salt and pepper and mix it proper. Add the freekeh and combine well. 

3. In a large pot, add the freekeh mix, the lentils and 1 1/4 cup of boiling water. Cover and cook on low heat for about 15 minutes. 

4. Serve with fried onion, yogurt and beets.

 

© 2013 Jill Schweber and Channa Waje, all rights reserved

A Little Piece of Heaven

Photo: Jenny Schweber

This creamy little creation is a favorite during strawberry season  in Israel, and luckily, that is right now. So if you have strawberries laying around waiting to get some attention, here is what to do with them.

Strawberry Cream Cake

150 grams of butter, soft
1 cup of sugar
3 eggs
1/2 vanilla extract
2 cups of self rising flour
1/2 cup of milk

500 grams of strawberries
250 ml whipping cream
100 grams of dark chocolate

5-6 tbsp sugar water (water and sugar mixed together) 
/ or liquor of your own choice/ or orange juice

Instructions
Heat the oven to 175 degrees C (350 F). Beat together the soft butter and the sugar. Add the eggs one by one. Add the flour, vanilla extract and the milk. Beat until proper combined. Use a pan with a hole in the middle, spray it with canola oil so the cake won't stick. Put in the oven for about 30 minutes. Let cool and cut the cake in the middle. 

Beat the cream and add a pinch of sugar. Sprinkle the sugar water over the cake bottoms and add half the cream on the bottom part. Cut some of the strawberries in half and add on top of the cream. Then add the top cake (top down, flat side up). Add the remaining cream and put strawberries on top. Last but not least, melt the chocolate and put it on top of the strawberries with either a spoon or a fork.

Tip: If you want to make things more interesting, we sometimes add dulce de leche under the cream.

 © 2013 Jill Schweber and Channa Waje, all rights reserved

Lamb Kebab with Tahini Sauce

Photo: Jill Schweber

These kebabs are very popular in Israel and throughout the Middle East. They are full of flavor and can be made as a last minute dinner option. We chose to use lamb but ground beef also works well. This dish is more commonly served as a side but can also be a main served with rice, salad or why not a fresh pita. Don't forget our obsession with tahini, be generous!

Lamb Kebab

(Serves 4)

500 gram of minced meat (Lamb)
1 onion, chopped
1 garlic clove, crushed
a handful of mint, chopped
a handful of parsley, chopped
a handful of coriander, chopped
a dash of cinnamon
a dash of oriental cumin
a dash of cardemom
salt&pepper

Tahini Sauce
raw tahini
water
lemon juice
salt
olive oil

Instructions
Mix all the ingredients for the patties and season with salt and pepper. Fry them until cook through. Mix all the ingredients for the tahini sauce until as think as you wish (if you want to know more about how to make tahini, check out our older post Tahini). 

Enjoy!  

 © 2013 Jill Schweber and Channa Waje, all rights reserved

Waitin' on summer

Cheeseburgers on my mind...

Summer is close,

BBQ's and BEACH!

Albondigas

Photo: Jill Schweber

Nothing better then a taste from home. These Albondigas (meat balls) are full of flavor yet simple to make. My mom always made these at home with warm corn tortillas and rice. We used avocado instead of rice as a side in order to keep things carb free. She also preferred to use ground turkey meat (which is leaner) but we kept it classic and cooked with ground beef from the local butcher. This tomato sauce even goes well poured over a sunny side up for savory breakfast. 

Albondigas

(Serves 4)

Tomato Sauce:

1 onion

7-8 tomatoes 

2 cloves of garlic

salt & pepper

1 tbsp chicken stock

1 whole green chili

Meat Balls:

1/2 onion

1/2 kg meat

handful of parsley

1 egg

1 tbsp bread crumbs

salt & pepper

Instructions

In a big sauce pan throw in the chopped onion, tomatoes and garlic and use a mixer to blend together. Chop the chile pepper in two and put it in together with the salt, pepper and chicken stock. Bring to a boil. 

In a big bowl mix all the ingredients for the meat balls together and form them into balls. Add all the meat balls into the simmering sauce. Let simmer for 25 minutes.

Serve with white rice, warm tortillas and or avocados.

Buen Provecho!

Jill

 © 2013 Jill Schweber and Channa Waje, all rights reserved

Zucchini Gratin

Photo: Jill Schweber

This is a great pasta alternative, instead of the old fashion pasta lasagna, this recipe has an interesting twist in form of zucchini (thanks mamma Birgitta). Not only healthy, also tasty, big like! 

Zucchini Gratin   

900 grams of zuccini , sliced 1 cm
250 grams of mushrooms, sliced
2 tbs of mushroom paste
1 onion, chopped
3 garlic cloves, crushed
oil for frying
100 grams of green olives, sliced
6 dl milk
1/2 cup + 150 grams of cheese, shredded
2-3 tbs of butter
2 tbs of flour
salt
white pepper
   
Instructions 
Heat the oven to 225 degrees C. Bring water to boil in a big pot and add salt. Put in the sliced zucchini and let them boil for about 10 minutes and set aside (without the water of course). Fry the onion for a few minutes, then add the garlic, the mushroom paste and the sliced mushrooms. Fry for a few minutes until the mushrooms are done. Season with salt and pepper. Melt the butter in a pot, add the flour and stir. Add the milk and bring to a boil. The sauce is soppose to get thick before it's ready. Add 1/2 cup of cheese and stir until completely melted. Season with salt and white pepper. Take out a tin and greese it with oil then add a layer of the zuccini slices, then the mushrooms and sprinkle over the olives, keep doing it in layers. Add the milk sauce on top and sprinkle over the rest of the cheese. Put it in the oven for about 20 minutes or until the cheese recives a nice color. Serve with a salad!   

 © 2013 Jill Schweber and Channa Waje, all rights reserved