Shusha Biton

Picture by Oren Cohen

It's a fact that we have been to busy to update the blog lately. We are so so so sorry and promise to get better. 

This next coming week we will have a guest pastery chef on the blog, our good friend Shusha Biton. The pictures are taken by Oren Cohen, if you want details to contact him let us know. 

Shusha is amazing with sweets, so we are very happy that she wants to share some recipes with us.

Meatball soup with Herbs

This is a recipe inspired by my grandmother's famous boiled meatballs. The dish is so simple to make, and I like it with a lot of herbs, which just makes it really fresh. 

Meatball Soup with Herbs

Meatballs
500 g minced beef
A handful of dill
Breadcrumbs
1 egg
Salt
Freshly ground pepper

Soup
4-5 potatoes, peeled and diced
3 carrots, diced
2 onions, chopped
2 garlic cloves, sliced
A handful of dill, chopped
A handful of coriander, chopped
A handful of parsley, chopped
1 tbs beef stock
1/2 tbs onion stock
olive oil

1. Mix all the ingredients for the meatballs. 
2. Make small balls, medium sized.
3. Fry the onion and the garlic in a pan for a few minutes. Add the potatoes
and the carrots and keep frying for a few minutes.
4. Add approx. 1,5 l water, the beef stock, the onion stock and all the
herbs finely chopped. Bring to boil and add the meatballs. Season with salt
as needed. Let boil on low heat for about 30 minutes.
5. Serve just like that, or with some rice. Do as you wish!

Enjoy! 

Tip

• If you are a beetroot fan, I strongly suggest that you trade the potatoes for beetroot. They give the dish an amazing color and also a great deep flavor. I suggest that you make a good basmati rice and add the soup on top. Be brave, try!   

© 2012 Jill Schweber and Channa Waje, all rights reserved

Strawberry and Rhubarb Pie with Cardamom

I think I'm having a love affair with sour and sweet mixed together. There is nothing like a really good strawberry and rhubarb pie on a sunny day. I told my friend here in Israel that I'm so happy that the rhubarb season is here, because I waited all winter just to make this pie. She thought I was totally weird! In Sweden strawberry and rhubarb pie is very popular during the summer. I've added cardamom to the crust in this recipe just to give it a little twist. Yummmmmyyy!  

Strawberry and Rhubarb Pie with Cardamom

Ingredients
2 cups of flour
200 g of butter
2 tbs caster sugar
1 tsp of vanilla sugar
1 tbs grounded cardamom
3-4 stalks of rhubarb, cleaned and cut to approx. 2 cm slices
500 g  strawberries, cut in to two three pieces each depending on size
2 dl caster sugar
2 tbs potato flour

1. Heat the oven to 200°C
2. Put the flour, sugar, vanilla sugar, cardamom in a bowl. Add the butter cut into small cubes, and mix with your hands until the dough starts to crumble.
3. Place 3/4 of the dough at the bottom of a pie plate and press it out. Put it in the fridge while you prepare the strawberries and rhubarb.
4. Cut the strawberries and the rhubarb. Mix the fruit with sugar and potato flour.
5. Place the fruit in the pie plate and spread what’s left of the dough crumbs on the top.
6. Place in the oven for about 30 minutes or until the pie gets a nice golden color.
7. Take it out and let it cool a bit. Serve with vanilla ice cream. 

Enjoy!

 
© 2012 Jill Schweber and Channa Waje, all rights reserved

Ice Tea

In summer there is nothing like cold homemade iced tea to cool off. I love tea, and I usually have a pitcher with iced tea in the fridge during summer. I personally prefer when the iced tea is not too sweet, but the sweeter you want it the more honey you add.

Ingredients

Tea of your own choice, I like lemon flavoured green tea.
1.5 l water
2 tbs of honey
1 lemon, sliced
Decorate with mint or lemon balm
Ice

1. Brew the tea and add the honey while it's still hot. Let it cool completely in the fridge.

2. Cut thin slices of lemon and place in the bottom of a pitcher.

3. Add lots of ice and serve!

Enjoy!

© 2012 Jill Schweber and Channa Waje, all rights reserve

Cauliflower with Apple and Tumeric

Here’s a dish for the cauliflower fan:

Cauliflower, nuts, apple and coriander, that’s a lovely combination. The beautiful yellow color comes from a dash of tumeric in the water while boiling the cauliflower. It's simple to make and a perfect side dish to both meat and fish. If you think apples are out of place, just skip them.

Ingredients (serves 4)
Water
Salt
1 cauliflower
1 apple, sliced
1 tsp tumeric
4 tbs of sunflower seeds
A handful of coriander, chopped 
6 tbs olive oil
4 tbs of lemon juice
Salt and pepper

1. Put the cauliflower in a pan and cover with water. Bring the water to boil and add salt and tumeric.

2. Boil the cauliflower until al dente (not too soft). Then remove from the water and rinse it with cold water.

3. Dived the cauliflower to bouqets.

4. Rost the sunflower seeds until they receive a nice golden color. Let cool for a bit.

5. Mix all the ingredients, let it rest for about ten minutes. Transfer to a nice serving dish.

Enjoy!  

© 2012 Jill Schweber and Channa Waje, all rights reserve