Cheese Sambusak

Cheese Sambusak

1 lb. flour

½ tsp. baking powder
½ stick melted butter
¼ cup water
1 egg
a pinch of salt
½ package dry yeast
¼ cup warm water
¼ tsp. sugar
 
1 1/2 cups grated any combination of left  over cheese 

1 egg

Combine yeast withsugar and water until dissolved (10-15 mins.). Combine the remaining dough ingredients with the yeast and knead until the dough becomes soft. Cover the dough with a towel for 3-4 hours.

Combine cheese ingredients . Divide the dough into walnut size balls and roll with rolling pin into a circle. Place one tsp. of the cheese mixture in the lower half of the circle, turn and close firmly. Bake for 15-20 minutes at 375º F.


Enjoy

Elinoar

Tomato soup

Tomato Soup


3 tabsp. butter

2 ribs celery, sliced

3 lb. tomatoes, seeded and coarsely chopped

2-1/2 tabsp. flour

2 cups low-sodium chicken broth

1/3 cup fat-free half-and-half

3/4 teasp. garlic salt

Freshly ground pepper to taste

1 cup cooked rice



Melt butter in a large skillet. Add celery and sauté over medium heat for 10 minutes or until very soft, stirring occasionally. Add tomatoes and cook for 5 minutes more. Sprinkle flour over the top and stir well. Add broth and cook for 15 minutes.

Puree in a blender or food processor and return to pan. Add half-and-half, garlic salt pepper and rice. Cook for 3  minutes more or until very hot.


Enjoy

Elinoar, aka Lior

Nut cake

So simple, so quick and so tasty

200 gr soft butter
350 gr self raising flour
4 eggs
1/2 cup orange juice
100 gr crushed nuts
1 tab grated orange peel
1 cup sugar
sugar powder for the coating (optional)

Mix all. put in a pre heated oven - 360*F - for 35-45 minutes. (depend on your oven) . I have used kugelhopf bakind dish.

Isnt it simple?

Flat Yemenite Moist Bread

2 cups flour
2 teas. dry yeast
2 cups water
1 teas. sugar
3/4 teas. salt


Combine ingredients to a liquid mixture. Cover and refrigirate for up to 10 hours.
Pour from the mixture to a non stick pot and warm on low heat until it starts to bubble.


Arrange on plate with thini sauce, any sauce, next to a boal of soup or with jam .

Tasty any way.

Enjoy

Elinoar

My daughter's 18th B-day cake

It is realy a simple cake even though it looks complicated.

300 gr' chocolate
400 gr' soft butter
5 separate eggs
1 egg white
1/5 C sugar
1 tabs. sweet red wine
3 cups self raising flour
Jam


Cream # 1
200 gr' chocolate
10 tabs. water
4 tabs. cocoa powder
t tabs. sugar
50 gr' butter
1 tabs. chocolate liquer


Cream # 2
3 pck heavy whipping cream
100 gr' chocolate
3/4 C sugar


Heat oven to 180*C / 360*F. In a small pot over low heat melt chocolate with butter and set aside to cool.

Separate eggs. Beat egg whites with 1/2 C sugar into a foam and put aside. Beat egg yolk with the wine. Mix together egg yolk with chocolate mixture.

Add the flour, mix well and place the mixture into a baking pan 26" and bake for approximately 45-50 minutes.


Meanwhile, prepare the chocolate cream (# 1). Mix all ingredients beside butter and melt over low heat. Add butter and cool.

Melt chocolate (cream # 2) and cool. Beat heavy cream with the sugar into a steady foam, divide the creamin half. Add to 1 half the melted chocolate. Keep cream in the fridge until use.

With a knife, cut cake into 3 layers. On the bottom pour half the chocolate cream (# 1). Over it whipping cream and cover with 2nd layer and spread - generously - the jam. Over jam pour whipping cream and cover with last layers.

Spread the remaining chocolate mixture on it and cover with the whipping cream.
Decorate it to your taste.


See ya soon

Elinoar, aka Lior

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Next issue - middle eastern dish. Worth waiting for :-)

While reading this post have your speaker on.

Pea & vegetable soup

Good morning, everyone..... It is morning in Israel you know....LOL



I came to know (that is virtually of course) William Anatooskin, aka Uncle Bill a while back around 2002 when I had an e-journal via yahoo. We co-op then and sure will continue .


BTW, the e-journal archive still exist should you want to look and find good recipes.

Lior's kitchen talk e-journal


Uncle Bill has published a cook book and is a recipe developer for any budget.
He started cooking watching his mom use a bit of this and a bit of that..... (aren't all mom's alike?)



Uncle Bill's Pea & vegetable soup


3 tabs. butter
1 tabs. extra virgin olive oil
1 onion chopped small
3 large garlic cloves chopped small
4 C chicken or vegetable broth
4 C hot water
3 tabs. chicken soup base
3 white nugget potatoes, washed and cubed
4 young carrots, washed and sliced
3 tabs. chopped fresh dill
2 tabs fresh parsley chopped
1 C cauliflower florets, cut into small pcs
1/5 C celery ribs - finely chopped
2 cups fresh peas or frozen petite peas
1/2 sweet red pepper
2 green onions, chopped
3/4 teas white pepper
1/2 teas salt (or more according to your taste)
6 tabs. idaho potato flakes
1/2 C whipping cream




In a cooking pot, melt butter and add olive oil. Add chopped onions and saute’ on medium-high heat for about5 minutes. Add garlic and saute’ for another 2 minutes. Add chicken broth and water and bring to boil.

Add chicken soup base, cubed nugget potatoes and cook for 4 minutes. Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm. Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, potato flakes and cook for another 3 to 4 minutes.

Reduce heat and add whipping cream slowly, stirring all the while when adding. Adjust seasonings to taste. Remove soup from heat and let stand for 10 minutes before serving. Refrigerate any unused portions.



Enjoy

Elinoar


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If you are in need for a special recipe, do not hasitate to write me and ask for it.

Oven Chicken Legs

Oven Chicken Legs


Sometimes due to necessity we get the best recipes.

I couldn't find an ingredient I needed for chinese BBQ chicken legs. so here I get, a fantastic recipe, no doubt will be serve on our table a lot in the future.

You will need:-

Chicken legs

1/2 C cornflour

tabasco

garlic salt

paprika w/ oil

3 tabs ketchup

1 tab wine vinegar

2 tabs honey

1 tab mustard

Warm oven to 430*F.

Arrange baking sheet on a baking dish. Wet chicken legs and roll in cornflour.

Mix the rest of ingredients and rub it on chicken legs.

Arange chicken legs on baking dish. Cover with alu. foil and bake for 15 min.

Reduce heat to 400*F , continue baking for another 10 min. Take out alu. foil and

continue baking until chicken legs are tender.

Enjoy.

Elinoar (aka Lior)