Autumn already now: Pie Oatmeal

I wanted to make a recipe with oatmeal, and I came across a recipe for oatmeal pie in English as soon as his daughter Libby. According to his name, this recipe was born in Charleston, South Carolina, USA, in the 60s of the 18th century (!), When during the Civil War there was a shortage of pecans and oats was a substitute when preparing pecan pie. What Nice story.

Well, I do not think I personally was concentrating on preparing the pie when civil war raged around, but I decided to prepare this pie oatmeal. Because the recipe uses store-bought pie bottom, just made the subway by myself; I made some necessary changes (really sorry with residents of Charleston, but if you can replace pecan oats, I can replace corn Syrup light Sedan Cool? Cool!), And the result is excellent oatmeal pie, I do not quite understand its connection pecan pie, but what do I care, as long as delicious.

Pie Oatmeal

Filled with food;

Bottom:

100g butter, melted

One egg

2 cups flour

1/2 cup brown sugar

For the filling:

4 eggs

1 cup sugar

2 tablespoons flour

1 teaspoon cinnamon (you can also reduce or waive)

1/4 teaspoon salt

1/2 cup Sedan

50g soft butter

1 teaspoon vanilla extract

1 cup oatmeal

Preparation:

1. Prepare the subway: Mix all ingredients in a bowl until dough crumbs. Line a pie with the form (also on the sides, of course), prick the dough with a fork and place in the freezer for twenty minutes.

2. Preheat oven to 180 degrees and place the bottom of the pie straight from the freezer to fifteen minutes of the first baking.

3. The bottom time inside her baking, prepare the filling: the same bowl (no need to rinse! How am I sick of recipes "do not have to wash"!) Beat the eggs with the sugar until the mixture is fluffy and airy. Add the flour, cinnamon and salt and stir.

4. Add the silan and mix. Add the butter and stir. Add the vanilla extract and mix. Add the oats and mix.

5. past fifteen minutes? Remove the bottom of the pie from the oven, pour on to the filling and return to the oven for another 45 minutes of baking, also 180 degrees.

6. Remove, let cool completely before eating.

7. I think the most delicious submit at room temperature, but it is also possible from the fridge.

Author Tal Eisenman is an amateur pastry chef who runs the blog "fragments,"

Couscous: not what you think

Couscous plant family standing strong smell of wheat in the air. Compressed smell and addictive. I travel for me semolina from room to room, watching with great interest and curiosity Another innovative manufacturing process that follows this tradition.

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Large machinery, bright and noisy steam, arbitration, filtering, drying, weighing and packing rapidly and uniformly. The smallest and oldest factory on the outskirts of Netanya provides the fine couscous packaging Shriki, medium and full all over the country and abroad.

As a children's menu is very familiar to her, I already know the traditional food from North Africa has become commonplace and love among the children of Israel. Couscous also featured in my home. Mostly "dry", as a supplement Fhmmtit simple and easy to prepare. But sometimes, when a host leaves the wind and can spend a little more thought and creativity family menu, I use couscous as raw materials.

Adding a mixture of tenderness and great burgers and wraps flakes cooked couscous, roasted crispy patties will be pleasurable. Mix mixture muffins and quick adding overflowing cup of couscous, in order to give moist and juicy. And bakes homemade granola, so beloved children, whole wheat couscous adds little, and there a wealth of nuts, grains and sweetness.

* * *

Granola muesli with couscous

Materials (6 servings):

• 2 tablespoons coconut oil or canola oil or butter

• 1/3 cup Sedan natural with no added sugar

• 1 tbsp demerara sugar

• 1 cup whole oats (not instant)

• 1 cup sunflower seeds and pumpkin seeds

• 1 cup almond chips and pecans broken

• 1 heaping cup cooked whole wheat couscous according to the manufacturer's instructions

To serve:

• 3 cups of yogurt

• Cut a variety of seasonal fruits

Preparation:

1. Preheat oven to 170 degrees. Line a mold with baking paper.

2. Mix all the ingredients, so that the oil and Silan wrap all the dry ingredients evenly.

3. Mfrzim format evenly and bake for about 20 minutes. During baking, stir the mixture in the pan to evenly Stzhib.

4. After baking, let the mixture cool down and harden (coming out of the oven when the granola mixture is still not crisp, but when dry out is you get the desired consistency).

5. Serve: Pour the yogurt cups, sprinkle with granola, seasonal fruit garnish and serve immediately.

Muffins olives, cheese and couscous

Materials (approximately 12 units);

• 1 cup self-rising flour

• 1 cup cooked couscous medium according to the manufacturer's instructions

• 1/2 teaspoon salt

• 2 eggs

• 1 cup (250 grams) Cottage

• 100 grams of grated Parmesan cheese

• 1/2 cup milk

• 50 g butter, melted

• 1/2 cup green olives, pitted and chopped

Decoration: a handful of couscous

Preparation:

1. Preheat oven to 175 degrees.

2. Mix all the ingredients and fill dents format designed for baking paper crowns to 2/3 their size. Sprinkle couscous ready for decoration.

3. Bake about 15 minutes until a toothpick stuck in pastry came dry.

Salmon croquettes and cauliflower couscous topped with crispy

Ingredients (for 4 servings):

Cutlet:

• 200g fillet of white fish (bream, mullet, bass) clean skin and bones (fresh or frozen)

• 1 cup cauliflower

• 2 cups finely cooked couscous according to the manufacturer's instructions

• 6 tablespoons flour

• 1 egg

• The handful of tarragon

• The handful of parsley

• The handful of coriander

• 1/2 onion, peeled and chopped

• 3 cloves garlic, peeled

• Salt to taste

• freshly ground black pepper to taste

• 1 cup cooked couscous thin coating according to the manufacturer's instructions

• Oil for frying

To serve:

• 1 bunch asparagus, peeled

• 4 cups cauliflower florets

• 1/3 cup olive oil

• grated lemon zest from 1 lemon

• 1 tablespoon coriander seeds, ground

• Salt to taste

• freshly ground black pepper to taste

Preparation:

1. Prepare the vegetable serving: Cook the asparagus in boiling salted water about 4 minutes and cool Miid.mhmmim oven to 180 degrees. Mix the cauliflower and roast for 20 minutes. Keep overflowing cup cutlet rest and keep serving.

2. Prepare the meatballs: In a food processor grind the ingredients of lumpy mashed patties but uneven season.

3. Sprinkle cooked couscous on the work surface, roll meatballs and lubricated with clean hands and wrap couscous.

4. Heat oil in a large skillet 1 cm in height and fry the patties on both sides for about 6 minutes.

5. Serve the meatballs on a bed of vegetables.

According to tradition

Celery, lemon, fish, apple and honey are some of the outstanding culinary symbols of Rosh Hashanah. They are cut, stewing, roasting and served at the table symbolism of great importance. Some are designed to mitigate greetings and prayers for a good and sweet year, such as apple, honey and carrots. The role of the beet remove our enemies from us. And that fish is our staff productivity, as a metaphor for the many fish in the sea. The grenade, 613 grains, is responsible for fixing a number of commandments on this number. Leek separates us from our enemies are tangible and spiritual. And I find that collects food it can, in addition to the traditional role gentry, also give an elegant holiday menu and tasty.

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The traditional leek patties I choose abundant spice dill and parsley and almonds.

Just before submission, I sprinkles pomegranate seeds, thus removing any enemy twice. Further grilling fresh fish chunks and much carrot and coriander seeds harissa and financing, as a kind of tribute Mediterranean Ashkenazi gefilte fish. Finally, I roast rib pattern quickly and beets and add a little honey, promise a delicious and sweet year.

Fish in the oven with carrots

Ingredients (for 4 servings):

• 4 Sea Bream and clean emit small bones (you can also bass or sea bass)

• 2 carrots

• 8 level Tbsp Spread carrots ready

• 2 tbsp harissa

• The handful of crushed coriander seeds

• The handful of cilantro and parsley

• 1/2 lemon thinly sliced

• 4 cloves garlic, sliced ​​thin

• 8 thin slices of hot pepper or chili

• Salt to taste

• freshly ground black pepper to taste

Preparation:

1. Peel the carrots and continue with peeler to cut thin wide strips.

2. Cook the carrot slices for about 2 minutes in boiling salted water.

3. Preheat oven to 180 degrees.

4. Arrange the fish fillets on a cookie sheet so that the fish skin side down every piece of paper you can wrap the fish fillets.

5. Season the fish with salt and ground black pepper.

6. Spread carrots and harissa paste all over the fish and sprinkle with coriander seeds, Spices, cloves, lemon slices and chili.

7. Place Above all brewed some carrot sticks. Wrap in baking.

8. Roast in the oven for about 10 minutes.

Leek patties, meat and pomegranate

Materials (about 20 meatballs):

• 4 leeks (white part only)

• 1/2 pounds ground beef

• 4 cloves garlic

• 1/2 cup parsley

• 1/2 cup dill

• 2 eggs

• 1/3 cup bread crumbs

• 4 tablespoons ground almonds

• 1 tbsp pomegranate syrup

• Salt to taste

• freshly ground black pepper to taste

• Oil for frying

To serve:

• 1 cup pomegranate seeds

• Parsley

Preparation:

1. Cut the leeks into 3 parts, cover with boiling salted water and cook for about 25 minutes until it softens.

2. Short grind in a food processor just to chop the leeks well.

3. Add meat, garlic and herbs and grind together.

4. Add the remaining ingredients and season with salt and ground black pepper.

5. Form patties. Heat oil in frying pan height 1.2 cm wide and fry for about 3 minutes on each side.

6. Serve the meatballs with pomegranate seeds and parsley.

Lamb chops with roasted beets

Ingredients (for 4 servings):

• 12 lamb chops clean (ask the butcher)

• 2 tablespoons olive oil

• 4 tbsp pomegranate syrup

• 2 tablespoons honey

• Salt to taste

• freshly ground black pepper to taste

Beets;

• 4 beets

• 1/2 cup of natural apple juice

• 1/2 cup red wine

• The handful of crushed coriander seeds

• 8 black peppercorns, crushed

• Salt to taste

Preparation:

1. Preheat oven to 180 degrees.

2. Wrap the beets in aluminum foil and place in pan. Pour apple juice format and wine and season.

3. Roast the beets in the oven for about an hour until softened. Reserve the liquid grilling.

4. Arrange in a baking dish lamb chops. Mix olive oil, pomegranate syrup, honey, salt and black pepper and brush the ribs.

5. Preheat the oven to 180 degrees.

6. Peel the roasted beets, cut into wedges and sprinkle with side ribs in the pan.

7. Brush carefully roasting the beets in their fluids.

8. Roast in the oven for about 15 minutes, depending on the size of the ribs and, if desired grilling.

Through the holiday table: a leap in fish consumption

The average Israeli eats about 20 kilograms of fresh fish per year - 800 grams a month. Beyond that, he needed another 800 grams on average per month of fish products such as salads, canned fish, salted fish and so forth. These figures were published today by the Ministry of Agriculture and Rural Development Passover village. In Passover we consume more fish on average - about 1.4 kg. An increase of 75% compared to other months of the year. Fish pay the price and bear the brunt are carp. During the Christmas period multiplied by consumption.

Recipes and food articles Revenues recommendations to meet our food

This year, noted the Ministry of Agriculture, expected to be sold during Passover, about 600 tons of carp, 800 tons and 300 tons of tilapia and mullet, as consumption in the previous year. In addition, Passover also be sold 600 tons of fish removed, carp, bass, should and peony. Overall demand is expected to meet on Passover approximately 2,800 tons of fish, similar to the previous year. In addition, this year will be marketed fresh fillets of various fish, including mullet, tilapia, peony, morality, trout and carp, in quantities of 30 tonnes.

How many eggs we eat in?

But if the fish are paying the ultimate price, there is also work to work hard for the holiday and perhaps survive it - chickens. The average Israeli is needed every month about 20 eggs (240 year). During Passover, there was an increase of approximately 10% to 22 eggs a person close to the holiday itself.

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Ministry of Agriculture, adding that Israelis prefer to consume whole eggs, especially in sizes L and XL. About 98% of the consumption of whole eggs is 2% egg consumption in Israel is a free range eggs and organic eggs. Israel produced annually about -1.85 billion eggs by approximately 2,800 growers who live mostly in the north.

More data show that Israel is a "eggs". Domestic consumption per capita in the country is relatively high compared with consumption in other countries, Israel ranks fourth in the world after Japan, France and the United States. Israel's per capita consumption is, as mentioned, about 240 eggs a year, compared with Japan tops with about 350 eggs per capita year.

Happy Fish Two Fish Recipes Hot

Barramundi fillet with mushrooms and asparagus in garlic butter and Dashi

Recipe courtesy of Campana's restaurant and chef Dror lily

List of materials for 4 servings:

4 pieces barramundi fillet or sea bass or bream very fresh and weighing 150 to 120 g each

50g butter

8 pieces fresh asparagus and thick

2 portobello mushrooms cm-thick slices

3/4 cup brown mushrooms Himeji

3/4 cup white mushrooms Chinook

Tablespoon chopped chives

Pinch of salt

A pinch of pepper

Fresh yuzu zest or half a lemon

Garlic butter sauce and dashi:

30g butter

1 teaspoon chopped garlic

70 g of water

1/2 teaspoon powdered dashi (available in stores Far East)

15 grams of soy

15 grams mirin

120 ml cream

Preparation:

Sauce:

1. Boil water, dashi, soy and mirin to a boil

2. Melt the butter and fry the garlic lightly golden. Very slowly add the dashi boiling while stirring.

3. Add the cream and cook until simmering point.

4. Cook over low heat for about 5 minutes and Msifrim over the fire.

Make the dish:

1. Cook the asparagus in boiling water for one minute and cool in ice water

2. Lightly oil the fish, season with salt and pepper and burn for three minutes on the skin side, turn and burn for about a minute the fish flesh side.

3. Heat butter in a heavy pan, fry the mushrooms for about 2 minutes until lightly golden, add the garlic sauce and dashi and slightly reduce the sauce until it thickens slightly

4. Arrange on a serving plate mushrooms sauce, place the fillets off the fish, pour the sauce over the fish. Garnish with chopped chives and fresh yuzu zest.

 

Sea bass fillet "Mediterranean"

Recipe courtesy of Chef restaurant kepasa Dror lily in Beersheba

Preparation of tomato sofrito:

1/2 cup olive oil

5 red ripe tomatoes, peeled and cut into small cubes

1 white onion, chopped into small cubes

1 clove garlic

1 branch Tmin

1/2 teaspoon salt

1 teaspoon sugar

Preparation of the sofrito:

Heat the olive oil in a flat pan and add the onion, garlic and thyme, fry slowly for about 20 minutes

Add the tomatoes and salt and sugar. Bring to a boil and lower the heat and continue to cook for 40-50 minutes over low heat, stirring occasionally.

Substances for 2 servings:

4 tbsp olive oil

2 chopped garlic clove

4 tablespoons tomato sofrito

4 tablespoons dry white wine

8 Moroccan olives shriveled

1/2 roasted red peppers, peeled and cut into strips

8 slices of tomatoes in oil

8 cherry tomatoes, raisins

2 artichokes cut into Imsomr

400 g sea bass fillet clean bones

8 oregano

Handful fresh thyme leaves, basil, chopped Ftroziliih

Salt to taste

Preparation:

1. Nonstik pan roast fillet of sea bass about 3 minutes on the skin, the flesh of the fish with salt and gently, turn and grill for another minute on the other side

2. Beautiful appropriate serving pan, heat olive oil, add the garlic, thyme and saute, add the sofrito of tomato and white wine and oregano.

3. Add to the pan roasted peppers, olives sliced ​​tomatoes, artichokes and cherry raisins

4. Cook for 2-3 minutes and arrange the sea bass fillet in the center of the pan, cook for another half a minute together, sprinkle with chopped Ftroziliih and herbs over and serve.

Just Mage

"Wreaks our tragedy, our friend days, and the glory days of throwing grows you can still facing us." Like a riddle, the murmur of a woman pray that nobody knows, Billy's mother wrote the lyrics in a notebook of recipes, which devoted buckwheat page. "Kasha L-i" wrote there. Adding it's best to prepare her window open to the rain, that buckwheat has his own smell. This is a short recipe that Billy's mother explains how to add a tablespoon of goose fat into only just cooked buckwheat, spice up a generous amount of black pepper and a handful of fried onions.

Y. Billy remembers, or at least thinks she knows who it was. Buckwheat flavor of the mother she can not remember at all. How many albums she rummaged in the mouth and nose could not find them at least one memory of this recipe. And anyway, like so many people I've met, she hates buckwheat, do not understand how people are tempted her moldy smell.

"I think anyone who writes about buckwheat, or deal with any issue related to it, must suffer from some form of self-destruction," wrote rabbinic Alinorigbi, then, years ago, when I wrote about buckwheat for the first time and went to the Square Facebook search of stories about Kasha, Longing and I found little sympathy and disgust. Rebbetzin, ripping its way, increased blaspheme everyone. Told the age of six she does not touch this dish, "and I'm not a young woman. It reminds me of the smell of wet dog fur and occupation buckwheat it like a man get up one morning and begin to raise thoughts about the Holocaust. Just like that. Shows a deep need to dig up the past painful".

I actually like buckwheat. I liked this even in the murky childhood, nothing cooked diet as part of the kibbutz. I find its smell soil, wet twigs and maybe even a little juniper. It must be our desert nose that can distinguish smells of the rain forest.

In honor of buckwheat, "Kasha", upright plant with heart-shaped leaves born in East Asia and is rich in iron, zinc and selenium, dignity and honor of the woman's prayer days of rain I bring you some recipes that come to it a little differently.

Buckwheat harvest mushrooms. Do not be afraid slight charring // Photo: ETL Score

Buckwheat harvest mushrooms

Late at night came to me this recipe. Buckwheat cooking water but not "drink" axis of rich mushroom and something of a controversial smell disappears. A month ago, the Polish food during the week, I made this recipe for the first time. Two weeks later, I received an e-mail from Mr. Samuel Hillel and praised my kasha. His declared he was younger he would go down on his knees and proposes to me, but at his age he could get caught back, which could take his wife out of balance.

Axis (6 diners):

• 1 kg Portobello mushrooms

• 3 tablespoons balsamic vinegar

• scant tablespoon salt

• a glass of water

Buckwheat;

• 2 cups buckwheat

• tablespoon ground black pepper

• 1/2 cup chopped dill

• 2 cloves garlic, chopped

To serve:

• 50g butter

• 3 tablespoons almond without shell chips

• tablespoon olive oil

• Sailor

Put all the ingredients into the pot axis, cover with aluminum foil and cover pan. Cook over low heat for about forty minutes. Using a slotted spoon, remove the cooked mushrooms and finely chop. Put the buckwheat into liquid mushrooms - is to drink the liquid immediately. Add the garlic, dill and black pepper. Cover and continue to cook for a tiny flame for about fifteen minutes, or until soft buckwheat. If lack of fluids add more boiling water.

Heat a wide frying pan, melt the butter, add the cooked buckwheat and salt to taste. This action is important to woo scorch. Now and then run into a crispy buckwheat teeth. In a small pan, heat the olive oil and roast the almonds with a little salt. Serve the buckwheat with some almonds over it.

Asian buckwheat - brothers vegan

They just do fine, buckwheat with a variety of flavors Eastern harmony.

Materials (L-6-8) diners:

• 2 tablespoons corn oil

• 1/2 white cabbage, finely chopped

• 1 red hot peppers halved lengthwise, free of seeds and finely sliced

• a cup of cooked buckwheat

• 5 tablespoons soy sauce

• 2 tablespoons rice vinegar

• Deleted tablespoon brown sugar

• 2 cloves garlic, chopped

• The handful of coriander leaves

• The handful of celery leaves US

• 10 basil leaves, coarsely chopped

• 1/2 cup finely chopped green onions

• 5cm fresh ginger, grated

Heat the oil in a large skillet. Add the cabbage and a small fire and wait patiently until he softens. Add the hot pepper and garlic and continue to fry for a minute more. Add the soy sauce, vinegar and sugar and stir. Add the buckwheat and stir well. Taste and adjust the seasoning. Add the herbs and ginger, stir and serve.

Kraflc cheese, buckwheat and beetroot juice. Polish inspiration // Photo: ETL Score

Kraflc buckwheat

The commencement of these dumplings recipe is inspired by Nir Zuk created four years ago in honor of their state of sanity from Poland. Added years to my kitchen and subtract until I got the result below. The dough here makes a match between Italian ravioli Lkraflc. Buyers beet juice or squeeze juice shop alone at home. Wai Wai, as it came out beautiful and delicious.

Filling (L-6-8 diners):

• The cup buckwheat

• 2 medium onions

• 4 tablespoons corn oil

• 1.5 cups of boiling water

• 100 grams of good cheese, cottage cheese cheese taste or Russian

• 100 grams of goat cheese on top

• 2 cloves garlic, finely chopped

• The handful of finely chopped dill

• grated lemon rind

• 1.5 teaspoons of salt

Dough:

• 2 cups flour

• teaspoon salt

• 2 egg yolks

• tablespoon olive oil

To serve:

• 2 cups of beet juice

• tablespoon wine vinegar

• 2 tablespoons of sugar

• Salt and pepper

• sour cream

• finely chopped green onions

Buckwheat filling: Fry the onions in a small saucepan and add the buckwheat. Add a half cup of boiling water and season with salt and pepper. Cover and cook over low heat about 18 minutes. Remove from heat and let cool. Add the cheese into buckwheat, salt, lemon zest, garlic and dill, stir, taste and adjust seasoning.

Prepare the dough: Dissolve a teaspoon of salt in a bowl one cup of boiling water. Add in, one cup of flour and mix well. Transfer to a work surface, adding additional flour cup and start to knead vigorously. Add two egg yolks and a tablespoon of olive oil. Continue to knead until the dough is soft and pliable.

Roll out the dough and cut out circles (as simple as using an ordinary glass). Place the center of each circle a generous teaspoon of filling and closing the circle, so as to produce Kraflh crescent shaped. These Hkraflc the cook in boiling water with salt and groups. Let them float, continue cooking another minute and that's it.

Heat the beetroot juice, add the vinegar and sugar, salt, pepper and reduce over medium heat for five minutes. Pour some juice on a serving dish, place the Hkraflc, put a little sour cream and sprinkle with green onions. Serve immediately.

hillaal1@gmail.com

Round with soba noodles

Three things is the pride of the city of Nagano. For its ski resorts, that in '98 hosted the Winter Olympics, the leaping ji, the temple erected in honor of the first Buddha statue was brought to Japan in 552 and soba noodles, buckwheat are produced grayish.

Quality of soba noodles is determined by the skills of a master who prepares them, and because buckwheat flour inflexible They needed the help of the wheat flour. The more experience and skill grow, the less amount of wheat flour dough hidden his noodles.

Thirty years ago, Nakamura opened Kazuomi soba restaurant in a small alley departing from the main street playing for. There, behind a small window wearing a wire mesh, it stands every day of his hands illuminating the spirit stubborn buckwheat, create soba noodles thin and wondrous filled me with joy, discussed my mouth longing is unlikely to come again satisfied in front of soba noodles made elsewhere.

To date, Israel imported dried soba noodles reasonable quality. Until a few months ago began Boaz Tza'iri produce fresh soba noodles. Factory "on Israel", where he scored himself a Japanese corner, is producing ramen noodles, udon and marked, and now, as noted, soba noodles.

The white buckwheat comes from the Ukraine is the only grinds on production that has not undergone roasted buckwheat in a hurry to miss. So the plant is on his way to the podium of the Heat Sir Judah camp for the grain miller.

The soba noodles can be ordered by phone 03-9511521 or farmers' market reach specified in Dizengoff Center on Thursday. I was there at 14: 00-20: 00, will meet the Tza'iri and his noodles and attend one of the workshops he puts in place.

I can dream about Viking

Just before the outbreak of the great heat this summer, I dream dreams Viking stormy. Hardy seafarers and towering, furious sea voyaging and Northern quest for endless adventures and conquests. Raised from the ocean treasures and loot. Gold and gems drowned and salmon waters.

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That somehow, all my adventures imagined, and those who did not, related to food. And fighters fearless and indomitable become my Viking Nordic salmon fishermen, descending down the river and the sea in their search for prized fish.

And when I woke daydream into reality, I'm in the kitchen as usual and mental hungry salmon, of course. Inspired by Chef Amir Kronberg, Swedish talented and well-known in these parts, I would like to stay loyal to northern adventure. Seeks ideas for authentic cuisine Amir's family, because for him it's like salmon Red mullet for a local like me. To stimulate the glands, it exhibits the joy of creating and preparing my hands a slice of challah plump and tender slices of Grblks home, and then they fried meatballs with plenty of dill and mustard and baked layers of potato and salmon yellowish orange.

Sandwich Grblks

Courtesy of Chef Amir Kronberg, "Setting 26"

Ingredients (for 4 servings):

Lgrblks:

• 1 kg net salmon skin and bones

• 2 kg of coarse salt

• 1 kg of white sugar

• zest of one lemon

Sandwich:

• 4 slices of bread Note

• 1/2 cup mayonnaise Quality

• 4 sprigs of dill

• 2 chopped tomatoes

• American quarter lettuce, or curly

• 1/2 red onion, thinly sliced

• 4 hard-boiled eggs cut into quarters

Decoration:

• bunch dill, finely chopped

Preparation:

1. Lgrblks: Mix the pickling materials, wrap the salmon mixture and place in a refrigerated 24 hours. After 24 hours the mixture carefully cleaned off the salmon, rinse well and dry residues. Slice the Hgrblks into very thin slices.

2. Spread mayonnaise on the bread and arrange over the salmon, the chopped vegetables and hard-boiled egg.

3. Add a layer of mayonnaise and chopped dill garnish.

Salmon gratin potatoes

Materials (approximately 4 servings):

• 3 Desiree potatoes, peeled

• 400g salmon fillet clean skin and bones

• 1/2 cup cooking cream

• Salt to taste

• freshly ground black pepper to taste

• 1 garlic clove

• a little chopped dill finely

Preparation:

1. Mix the cream, the salt, the black pepper, the garlic and dill in a large bowl.

2. Slice the potatoes in thin round slices (you can use a mandolin or knife disc suitable food processor). Mix the potatoes with cream flavored.

3. Cut the salmon fillet into thin slices and add to the bowl. Leave for 5 minutes.

4. tins appropriate personality dense layer serving Arrange the potatoes until almost half of the height. Place over a layer of salmon and cover with slices of potatoes.

5. Pour over the cream flavored (leave a little cream in a bowl).

6. Cover the pan with parchment paper and place aluminum foil over it.

7. Bake at 180 degrees medium for about 45 minutes.

8. Remove the cover, pour the remaining cream and bake until golden gratin face.

Salmon patties with dill sauce

Materials (approximately 30 servings):

• 1/2 pounds salmon fillet clean skin and bones and cut into large chunks

• 2 potatoes boiled and peeled

• 1 egg

• 1 onion, peeled and chopped

• 4 cloves garlic, peeled

• 2 tablespoons Dijon mustard grain

• The handful of dill

• The handful of parsley

• Salt to taste

• freshly ground black pepper to taste

• Oil for frying

Sauce:

• 1 container of cream for cooking

• 2 cloves garlic, crushed

• The handful of chopped dill

• 1 teaspoon Dijon mustard grains

• a few drops of fresh lemon juice

Preparation:

1. In a food processor grind all the ingredients into a smooth mixture (no need to work for a long time). Place the mixture for about 5 minutes (preferably refrigerated).

2. Roll round balls of the mixture and fry in hot oil in a frying pan in which 1 cm in height, until patties are golden brown on all sides.

3. Remove the meatballs from the pan, and absorb fat residues. Add to the pan all the sauce ingredients and cook together for about 2 minutes on low heat.

4. Add the meatballs to the pan, heat the sauce and serve.

Comfort potato

Gnocchi with spinach and tahini. Vegan version

Photo:

ETL Score

She grew up on the coast of Sorrento, is the fertile plains of Piedmont, and both lived in Rome, in which no attempt to blend the kitchen. He made Aniloti filled with meat cooked in Barolo, was showering slices of white truffles over pasta or omelettes butter a fortune, and she loved the olive oil, the freshest fish of the Mediterranean. And when we sit down to the table, between North and South, was looking at her with laughing eyes. "Too bad Garibaldi stopped in Rome, insisted on the full consolidation", his words sought to pull her pigtails, "could be the Africa of the Middle East".

He cooked well, she cooked wonderful. Large objector of appliances, "brown palms that enhances the taste." Pucci, so she called all her friends, was my first teacher gnocchi. From her I learned that the potato bake. Do not cook. Be completely dry so it would not take much flour makes them heavy castings, and ever since I was not trying to shorten its ways when it comes to dough. Anyway, potato processor passed through a fine sieve or end it will be the glue and even gnocchi do not want.

Italian cuisine is preparing gnocchi with breadcrumbs, ricotta, semolina or flour and white - each area and its dumplings, but most bought gnocchi publication are those made from potatoes. Apart from the rules given to me by Pucci, so in the early 90s, care must be taken in choosing Enter. Be dry.

3,000 varieties of potatoes there in the world, and every time you meet a successful one, on the floor in the markets of Africa or shelves fringed sidewalks of Paris, newly in love cocoon that starch was born in South America and came to Europe only in the 16th century, with the discovery of the continent.

Like cocoa and the tomato, which is incidentally a relative of the potato, so the potatoes were greeted with suspicion in the Old World, where the church took care of all renovation panic dictate. Said they are toxic, slutty, causing leprosy and Russia called them devils, that like him, they come out of the ground. But they have overcome most of the impurities that wanted them and began to establish their status as food for the poor, tumors or disease that had struck in the 19th century Ireland imposed the years of famine after establishing all of its agricultural crops expropriation which is well known as cheap.

After years in the land of potatoes sold inferior, not fresh, there was a change. Israel tries. Supply of potatoes is improving and the potatoes reach the market with good intentions. Nikola which is a great strain puree, Wiley, Dita, Vivaldi Baby, Baby Akskoizh, AKB a baby, Bella, Rosanna and Mozart looking for who frying in it, all strains with different properties, particularly with regard to rates of dry matter. Farmers markets can be found rata, my love, and Violet, purple potatoes and bring here a taste of chestnuts. But these two varieties sold in small quantities and at high prices.

For those who grew up in the potato fields will be not easy to identify which one is suitable gnocchi. So you can count on marketing sacks of "Uncle Moses" painted man with a hat and a bushy mustache, he was not really anybody's uncle, but he knows how to tell what suitable varieties in the package under his name. If you feel like walking a high-rata or Violet are good for you, good or as did potatoes with kisses. These all their eye makeup with a kind of purple. You can find them at the greengrocer's online boutique but also free half years she excels when it comes to the produce section.

In honor of love between north and south and honor brown hands, I bring you four gnocchi recipes, all made from potatoes cold season especially beneficial to them.

Gnocchi perfumed lemon zest

Basic recipe, the likes of which have already unconscious. Addition of lemon zest that makes it small miracles of smell. Beautiful amount to four to five people.

• 1 kg potatoes

• 220 g flour

• 1 egg yolk

• 1.5 tablespoons finely grated Parmesan cheese

• 1/4 teaspoon ground nutmeg

• grated peel of one lemon

• Flour the work surface

• Salt Supplies

Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until softened. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. No food processor or strainers minutes, nothing can make sticky texture. Now that the potato is still warm, unifying the dough with yolk, Muscat, lemon zest, Parmesan and flour.

Boil a large pot with water and salt. Please note that salt reaches the salting of gnocchi, and there were more generous than usual. As will cook the gnocchi dough so close it will not make you retain fluids and the low level of the flour, there lies the secret to soft gnocchi. Take a piece of dough the size of a tennis ball and a delicate touch, over a floured surface, creating a snake about 1.5 cm thick. Cut into pieces inches wide.

Place the gnocchi in small groups into the pot of boiling water. Not all at once - you do not get cold water. They expect a minute or two later taken out with a slotted spoon. If, at this point, you want to keep them in submission washed in cold water in a sieve and refrigerate. Submission transfer them towards further immersion in boiling water. Those will be wonderful gnocchi should you serve them that way, with a bit of melted butter and a little parmesan.

Gnocchi, pumpkin sauce perfumed with lemon. // Chestnut squash preferred photo: ETL Score

Gnocchi, pumpkin sauce

Italian cuisine is crazy about pumpkins. My recommendation is to go for a pumpkin chestnut or any other species that promises a rich flavor. The biggest pumpkins I do not completely trust. Beautiful and fleshy, and leaves no time they lie.

Materials (L-5-6 diners):

• 1 kg gnocchi recipe base

• 1 kg pumpkin

• 20g butter

• 1/2 onion, finely chopped

• 3 cloves garlic, peeled and chopped

• 1/2 cup dry white wine

• little grated nutmeg

• 1/4 cup heavy cream

• One orange juice

• Sailor

• black pepper

To serve:

• 70 grams of roasted blanched almonds

First, prepare the sauce. Peel the pumpkin, clean it to remove the seeds and fibers and cut into cubes about 2 cm. Melt the butter, add the onion and garlic and fry for five minutes, stirring, over medium heat. Add the pumpkin, stir fry for two minutes, add the wine and bring to a boil. Add a cup of water, bring to a boil, lower the heat, cover and simmer for half an hour, until the pumpkin is very soft.

Crush smooth puree in a food processor and add the cream and orange juice. Season with salt, pepper and very little nutmeg. Taste and adjust the seasoning. Cook gnocchi according to the explanation of basic gnocchi, pour over the sauce, pumpkin, sprinkle some toasted almonds and serve immediately.

Gnocchi stuffed with gorgonzola cream sauce and nuts

An experiment inspired by the popular hit of Pasta Mia, Mia store Sof'in George Ham started off more than a decade ago. Gnocchi and blue cheese hidden in them that brings a pleasant sharpness in every bite.

Materials (L-5-4 diners):

• 1 kg potatoes

• 250 g flour

• 1 egg yolk

• 100g gorgonzola cheese cut into cubes the size of half a centimeter

• Salt Supplies

Sauce:

• 1 small onion, finely chopped

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 heaped tablespoons ground walnuts

• 1 in cream

Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until softened. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. No food processor or strainers minutes, nothing can make the paste adhesive. Now, while still hot potato dough unite with the yolk and flour.

Boil a large pot with water and salt. As mentioned above, as will cook the gnocchi dough so close it will not make you retain fluids and the low level of the flour, there lies the secret to soft gnocchi. Form balls the size of a small plum, creating a hole in which to bury the cheese. Closing and re-shape the ball. Place the gnocchi in small groups into the pot of boiling water, not all at once do not get cold. After two minutes they expect to spend them with a slotted spoon.

Prepare the sauce: Heat the butter with the olive oil and fry the onion until it becomes transparent. Add the walnuts and continue frying for another minute, add the cream, salt and pepper, pour over the gnocchi and serve immediately.

Gnocchi stuffed with gorgonzola cheese. // Pleasant spiciness Photo: ETL Score

Spinach gnocchi with tomato sauce and tahini our brothers vegan

Gnocchi (6 diners):

• 1 kg potatoes in their skins

• 250 g flour

• 120 grams of spinach leaves, washed and coarsely chopped

• tablespoon tahini

Sauce:

• 500 g (5 pieces) ripe tomatoes

• The level teaspoon salt

• 4 fresh basil leaves

• 2 cloves garlic, peeled

• 1 fresh hot pepper

• 3 tablespoons olive oil

Begin preparing the sauce. In a small pot Arrange the tomatoes in very crowded conditions. Prick with a fork, sprinkle with salt and simmer, covered, over low heat for about an hour, during which the spill tomatoes plenty of fluids and be their own sauce. Transfer immediately to a food processor and grind the garlic, basil, pepper and olive oil.

Wash the spinach leaves and without shaking the pan and put a little fire in their place and become liquid spill rags. Transfer into a colander, losing all the water.

Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until soft. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. Not a food processor or a colander minutes, it will not become sticky texture. Now, while still hot potato dough with tahini unite, spinach and flour.

Boil a large pot with water and a generous amount of salt. Take a piece of dough the size of a tennis ball and a delicate touch, over a floured surface, creating a snake about 1.5 cm thick and cut into cm-wide pieces. Place the gnocchi in small groups into the pot of boiling water, not all at once do not get cold water. They expect to spend two minutes later with a slotted spoon. Pour the tomato sauce and serve immediately.

16 chairs, 4 wines, of our Lord

Two sanity, producer, two editors wrote Lumina Wayne met at the Carlton Hotel in Tel Aviv, Israeli wines to taste, and put together a list of recommendations for the holiday. On the table overlooking the sea were laid more than 25 bottles of wine, costing no more than one hundred shekels, all covered with foil to prevent tasters impressed by labels or names of wineries and concentrate only on the quality of the wine is poured. Each of us gave Lane score from 1 to 10 and added a few notes. As with all a blind tasting, this time too there were some surprises - vineyards and wineries anonymous starred renowned disappointed. The final list of 16 wines were scored very highly, and these are our recommended four cups Seder table.

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1. Jerusalem Winery, Cabernet Sauvignon Reserve - Score 9

Tasting of dark horse came out of nowhere and managed to surprise us all. He made mostly from Cabernet Sauvignon, with Merlot's easy additions and Petit Verdot, aged 15 months in barrels and is characterized by concentrated flavors of fresh fruit, integrated coffee and chocolate flavors. Impressive wine, balanced and extremely festive. kosher. Price: 75 S.

2. Galil Mountain Winery, these 2012 - Rating: 8.9

The blend of Galilee, which is based on the addition of Barbara Syrah and Petit Verdot, we had only good things to say: "Excellent wine with a remarkable aroma", "pleasant and fun filled levels" and others. Wine, aged in barrels for one year, is polished, complex but not too much, and has an uncanny ability to endear himself to anyone who might taste it. kosher. Price: 70 S.

3. winery Jezreel Adumim 2013 - Rating: 8.9

We are all, without exception, we noticed his pleasant floral scents, and we loved them. Wine became the youngest winery in the Lower Galilee Jezreel Carignan grapes, purple and obsolete boat barrels for 18 months. Its structure is light, pleasant texture and slightly bitter finish. Nice and cozy wine, which can accommodate a wide variety of dishes. kosher.

Price: 90 S.

4. Tabor Winery, Earth II, Storm 2012 - Rating 8.8

"Outstanding wine. That would be great with meat or a good meal," impressed us. "Rich and sweet," she wrote him another taste. No one could ignore soft power of this wine. A unique blend of Petite Sirah grapes Ramat Sirin and Upper Galilee Cabernet Sauvignon, aged in barrels for one year. kosher. Price: 90 S.

More food page:

Hila Alpert brings recipes for the Seder, season tradition with a personal touch

Spice Guide: Everything about the differences in quality and price, and tips for buying and storing

Mickey put the two proposals cakes Kosher for Passover - the holiday eve or apply date

5. Recanati Merlot Reserve 2011 - Rating 8.6

One of the most significant disputes arose around tasting this wine, made from grapes grown in a vineyard in the Upper Galilee Manara and aged for 16 months in the barrel. Someone who had reservations about smoky smells and its fleshy, and was the one who waxes lyrical about the complex extension, but also those who loved him less, he could not ignore his quality. kosher. Price: 80 S.

6. Courtesy, Cabernet Sauvignon 2013 - Rating 8.4

Wine that surprised us and left behind expensive wines three times his size. Courtesy is not a winery in itself, but a joint venture Stores "Wine Route" and Barkan Wineries. Its smells fresh and spring, building light and pleasant acidity. Who doubted was his solemn, but we quite liked it. Price: 30 S.

7. Winery MAYA, Mara Red 2013 - Rating 8.2

The stated goal of MAYA winery, founded by husband and assisted Tulip Winery and Vineyard wine consultant from Greece, is the creation of a Mediterranean climate suitable wines. The wine, a blend of Syrah, Mourvedre and Carignan, defined by us intriguing and impressive wine with aromas of fruit, earth and smoke and could impress your guests around the holiday table. kosher. Price: 85 S.

8. The Golan Heights Winery, Yarden Syrah 2011 - Rating 8

"Very pleasant to drink", "tasty and spicy", "superior" - these are just some compliments Slater wine, made from grapes grown in the Golan Heights and aged 18 months in barrels. Also, we were impressed with its complexity and smearing fruit, earth, smoke and chocolate. This love him less, noted that in comparison to smells, its tastes a bit disappointing. kosher. Price: About 99 S. 9. Ella Valley Vineyards, Cabernet Sauvignon 2010 - Rating 8

One of the most striking characteristics of this wine, made from grapes grown in the Valley of Elah, and aged 14 months in barrels, is seriousness. Complex wine, elegant, fun and capable of aging. We loved the smells of good fruit, sweet spices and herbs and were impressed with its solid structure and deep flavors. kosher. Price: 90 S.

10. Avidan Winery, Red Tag 2013 - Rating 7.9

Avidan Winery was established in 2001 in Kibbutz Eyal and won without some appreciation among wine lovers. The winery, ceased operations in 2012 due to the death of the founder and winemaker chill Avidan, he returned, a new location and a new winemaker. Red Tag 2013 blend of Cabernet Sauvignon and Syrah, is defined by our tasters wine most delicious, cozy and with a presence. kosher. Price: 60 S.

11. winery spindle. Red spindle Vineyard 2012 - Rating 7.8

"Surprisingly good wine", "tasty and easy to drink", "fun" - the majority were very fond of wine, a blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc from the Western Galilee, aged 14 months in barrels. If not for this, who believed he was "not enough festive," giving it a score according to, I believe he would have come much higher on the list. kosher. Price: 80 S. 12. Tel rye Ortal Vineyard 2011 - Rating 7.8

To this blend, made from Cabernet Sauvignon, Merlot and Syrah from the Golan Heights and aged in barrels for one year, we set C"firoti and pleasant "," meaty and spicy "and deep aromas Husband". It has aromas of red fruits and black fruits, smoke and some sweet spices, rough texture and slightly bitter finish. Price: 90 S. 13. Teperberg 1870, Mritaz 2013 - Rating 7.6

Although not too much we were impressed with its complexity, most of us, we thought that this is a fruity wine, enjoyable, pleasant and good. He made from Cabernet Sauvignon, Cabernet Franc and Merlot from Samaria and aged for eight months in barrels, contributed to its good structure and added the presence of coffee and chocolate aromas. kosher. Price: 60 S.

14. Montefiore Winery Red 2013 - Rating 7.5

Montefiore's red, made from grapes Malbec, Syrah and Petite Sirah Mauser Judah, was also at the center of controversy. There were those who loved the mineral and its bursting freshness, accompanied by the smell of white pepper, and some did not connect them all and set the wine reasonableness ". In any case, he did not leave us indifferent. kosher. Price: 65 S.

15. winery staff, ridges, purple 2012 - Rating 7.4

The wine was made from grapes purple, unique Israeli strain resulting from hybridization between varieties Carignan and Cinsault. Some wine tasters thought it was aggressive, rough, with high acidity and unpleasant to drink. Others found it rather pleasant. Taste it for yourself and decide if it is suitable for your holiday table. kosher. Price: 80 S.

16. winery blush, red 2012 - Rating 7.3

Seal the list of our recommendations. Understated blend of Syrah, Malbec and Mourvedre, from Zichron Yaacov. Year aged wine barrels was done to impress or to extort admiration. Is light, easy to drink without posturing, and who loves his wines such benefit greatly from it not only during Passover. Price: 80 S.

Healthy snack in: Chips nori seaweed

The current recipe fits like a glove for those who like to crawl into a bag of chips greasy, salty and processed in front of the TV after a day that began in traffic, continued with a demanding boss and ends on the way to nine in the evening with the kids to bed and you are close to brain death.

The problem with our friend fries, besides being fattening, filled with salt and unhealthy, is it, well, fattening, filled with salt and unhealthy. Who among us need extra dish of guilt routine?

So Let's find you a secret. You can make yourself, in a few minutes, snack crunchy, salty and surprisingly addictive is also good for you. Do not bother you with the health benefits nori seaweed, but let's put it this way: She put a little pocket the orange source of Vitamin C, iron source of the meat and the fat source of calcium. Need another reason? It is also a low-carb, low-fat, vegan and gluten free. Good enough for a snack at night?

Then go to work.

This recipe can be prepared in the oven or pan. Pan version we liked more because it requires ten seconds per side and in less than 5 minutes you have a bowl of crunchy and salty snack.

Nori seaweed chips:

Ingredients:

Package nori seaweed sheets (get in Nature, specialty stores and supermarket Far Eastern Department)

Spray oil or sesame oil and brush Kitchen

Sea salt

sesame

Powdered garlic / chili for those who

Preparation:

1. Cut the nori on the size of your skillet clicks. Spray or pour sesame oil one side of the acceleration and sprinkle spices as you see fit.

2. Shadow 10-15 seconds each side in a hot pan and set aside. If you choose to work with an oven, place the algae formed and put in the oven preheated to medium heat for about ten minutes, or until the seaweed dries and becomes crisp. After one sheet understand the principle.

3. When preparing enough pages for personal consumption, double or group, cut the sheets nice potato chips, piled in a bowl and opened a bottle of cold beer.

pleasure.

24 hours in the Western Galilee

One of the busiest weeks, between the computer screen and keyboard and pots and pans, I felt a strong need to leave the city and go to the gray verdant north. Western Galilee gave me life, sent me on a journey tranquil magical 24 hours.

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Do boutique suites compound of Moshav Goren estate Mia, I arrive at noon sleepy, sun and deep-color heavy-seeking way to the other side. Pool water sparkling beautiful long last light. Occasional sound of birds chirping. And a great silence all around.

Great room and inviting waiting for me sweets spoiled them I taste alongside a small espresso and a bastard. Give myself calm and not wait for dinner.

Dinner Sahara

When it knocks on my door, adjusting the container Desktop Sahara restaurant, Moroccan splendor rich and colorful. Couscous made hands, a dish of meat and chick peas, spicy carrot salad, fried eggplant, cauliflower, crispy, hot and sweet Prana Moroccan honey badger and juice. And everything is so delicious.

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Chocolate or vanilla? Iceberg both decided to go for a special festival

Spicy and good to him, cleaning the sweetness of Purim with three recipes for alcoholic

Seven and reconciled, I snuggled into the big chair in the yard, a hot cup of tea in my hand and joy in my heart.

 

When sunlight surprises invade under my big white I open amblyopia and sleepy, go out into the yard again pleasant, the pool again looks tempting and eat again.

Breakfast offers simple Mia mansion, delicious and full of all good. I enjoy a fresh salad of fresh cut just for me, dotted with herbs omelet, avocado salad seasonal abundance of cheese, a basket of bread and a dish of pastries.

I have pleasant and tasty bite in 24 hours magic come to an end I know I have not.

Marital dinner served by appointment and for an additional fee courtesy of Sahara Restaurant

Ahuzat-maya.co.il

Kadaif baskets filled with nougat cream and hazelnuts

Hani's dessert recipe Graur = pusher Desserts Mansion Mia

16 basins formed muffins

Ingredients:

Bowls Kadaif

180 grams of noodles

50g caster sugar

50g butter, melted

Nougat cream filling

1 container of cream (250 ml)

50g caster sugar

Mash 100g nougat

Garnish

50 g melted milk chocolate

50 g hazelnuts, chopped

Preparation:

1. Kadaif bowls: Preheat oven to 170 degrees and grease a muffin tin spray oil / fat. Put the noodles in a bowl to defrost and cover with plastic wrap to prevent the Htiibsotn. You add the powdered sugar and the melted butter and mix with your hands until all noodles coated with the mixture. Depressions formed from a mixture of muffins put noodles and arrange them in the shape of a basket for up to hollows formed. Bake the baskets about 12 minutes in the preheated oven.

2. nougat filling: Whip cream and powdered sugar until firm. Fold the whipped cream into the Fold the mashed nougat delicacy twice in order to avoid breaking the cream. Transfer the pastry bag filling with a pointed tip.

3. Assembly: Once completely cooled Kadaif with bowls, drizzle the cream into each bowl nougat. Melt the chocolate milk and a spoon drizzle of chocolate strips over each bowl. Adorned with chopped hazelnuts and serve.

Roll eggplant with meat

Courtesy of Sahara Restaurant and Mansion Mia

Sahara Restaurant offers an authentic Moroccan dinner guests Mia mansion suites, a boutique complex in the Western Galilee Moshav Goren (ordered and paid in advance)

Ingredients:

2 long eggplants

1/2 kg of coarse ground beef

1/2 bunch parsley, chopped

 1/2 bunch coriander

2 cloves garlic, chopped

Teaspoon cumin

1/2 teaspoon white pepper

A pinch of coarse salt

Teaspoon sweet paprika

Sauce:

5 fresh tomatoes, chopped

1/2 bunch parsley, chopped

2 cloves garlic, chopped

Teaspoon cumin

Teaspoon sweet paprika

Pinch of salt

Tablespoon canola oil

Preparation:

1. Slice the eggplants lengthwise half-inches thick

2. Spread the slices with olive oil and a little coarse salt

3. Put in the oven for 15 minutes at 180 ° C

4. Mix the meat with the other ingredients

5. Remove the eggplant slices from the oven, place a generous amount of meat at the end of each slice and roll up in a roll

6. Arrange the rolls were formed

7. Mix the tomato sauce ingredients together (or food processor)

8. Pour the sauce over the eggplant template and place in the oven for 30 minutes at 180 degrees.