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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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.
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