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 

La Café

Nir

In the heart of Shuk Hacarmel (Carmel market) there is a little gem. La Café is a delicious and quick spot where you can get your kebab and shakshuka fix. The prices are great, the food is fresh and the owner is cute. Nir is 25, and he's had the place for a year. The focus is on fresh, quick Israeli food.

Channa and I ordered the vegetarian shakshuka (eggs in tomato sauce), which comes with lafa bread (big flat breat) and salad. We also shared the beef kebabs, and they come with grilled vegetables, onions and fresh salad. I ordered a refreshing limonana (lemonade with mint), and we finished our meal with black coffee. Although you are in the busiest part of the market you don’t feel it at all. So, if you are in the shuk, stop by La Café and get a quick bite to eat or sit at the bar for a while and enjoy the shuk.

Location: The Shuk Hacarmel and Shefer street intersection

Shakshuka (eggs in tomato sauce)

Channa taking a break from cooking

A loyal customer

Limonana

Kebab

Beetroot Salad with Nuts

This is a salad that my mother makes at home in Sweden, and we all love it. She actually discovered it by mistake, because there were leftover beetroot and beans in the fridge. It's a really good and healthy salad with nuts, beans and carrots. It's perfect with a grilled steak in the summer, but also as a side dish for just about any occasion.

Ingredients

Salad
1/2 cup of assorted nuts (sunflower seeds, cashew cores, pumpkin seeds)
1/2 can of kidney beans
1 carrot, finely diced
3-5 rosted beetroots, finely diced
A handful of chopped parsley
Olive oil
Sea salt (for the nuts)

Dressing
3 tbs pumpkin seed oil (olive oil is also ok but not the same)
1 tbs balsamic vinegar
Sea salt
Black pepper, freshly ground
1 tsp garlic powder

1. Grill the beetroots in the oven for about 45 minutes (or until soft all the way trough) at 225°C.

2. Put some olive oil in a frying pan and fry the nut mix until it gets a nice golden color. Season with sea salt.

3. Take the nut mix from the pan, save the oil and fry the beans for a couple of minutes.

4. Place the diced carrot, beet roots and chopped parsley in a bowl. Add the fried beans and the nuts and mix.

5. Mix all the ingredients for the dressing and mix it with the salad.

Enjoy! 

© 2012 Jill Schweber and Channa Waje, all rights reserve