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Folding table has been prepared, wrapped in a white paper tablecloth on which a variety of colorful plastic ware. Blue sky peeking last day through the cracks in the thatch and other dinner in the sukkah comes.

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I, seeks to remove the apron of his toiling day and sit at the table of the sukkah, for days think of creative ways and smooth taste that will leave the bulk of the trouble behind. Ilan Sliidr remember my friend, who works every day and cook for dozens of meat-loving guests good food. Argentine kibbutznik seeks Kfar Blum throw me a bone, if already closed, so be wrapped in grilled meat and melted. Imagine how gloriously'll fill the pan sizzling to the table and deftly professional Efros wonderful meat in front of family members excited, just like driving a Sliidr every night.

As I stare at the impressive piece of garlic I've been thinking pattern of roast chicken with aromas of smoked paprika and pepper Shata and vegetables slowly roasted whole format salt compounds, and imagine how wonderful they will have leftover sand as sandwiches or grilled vegetable salad later in the holiday.

Roast chicken with orange vegetables

Ingredients (for 4 servings):

Position:

• 1 chicken weighing about 1.5 kg

• 2 liters of water

• 1/2 cup salt

• 1/4 cup sugar

• pinch of ground pepper

Pepper • 2 Shata

• 2 tablespoons smoked paprika

GRILLING:

• 1/4 cup olive oil

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 2 tablespoons coriander seeds crushed

• 3 tablespoons honey

• freshly ground black pepper to taste

Vegetables:

• 2 cups pumpkin cubes

• 2 cups diced carrots

• 2 cups diced sweet potato

• 8 whole cloves of garlic peeled

Preparation:

1. Melt evening meal in 2 liters of water the salt and sugar. Add the remaining ingredients. Transfer the chicken to a sink just right for his size and pour over enough to cover the water solution.

2. Marinate in the refrigerator overnight or for at least 4 hours.

3. The next day, preheat the oven to 220 degrees.

4. Roast: Mix the olive oil with the spices until the mixture is smooth.

5. Remove the chicken from the water and absorb well with paper towel.

6. Gently and thoroughly Rub the spice paste chicken, including under the skin without tearing.

7. template that matches the size of chicken (not too big) Sprinkle the orange vegetables and dried peppers, pepper the job. Place over the chicken and roast for 10 minutes on each side.

8. Then lower the oven temperature to 180 degrees and roast for 50 minutes more, breast side facing down and side lunges upward. To prevent low-fat Mlhtiibs chest too.

9. If not eating immediately, Heat before serving low temperature (150 degrees) or making a sandwich the next day.

Oven-roasted lamb shoulder

Courtesy of Ilan Sliidr, Chef Hotel Pastoral Kfar Blum

Materials (6 servings):

• The whole lamb shoulder with bone weighing 2.5 kg

• 2 rosemary

• 5 cloves garlic, peeled

• ½ cup olive oil

• ½ teaspoon coarse salt

• Ground black pepper

• 4 medium onions, peeled and halved No

Preparation:

1. Preheat oven to 270 degrees.

2. towel wash and dry the lamb shoulder. Using a sharp knife to create small incisions in the flesh. Man staring created peeled clove of garlic and a sprig of rosemary. Repeat the process in four other areas that have a lot of meat.

3. Rub the meat with olive oil and sprinkle with a little sea salt and black pepper.

4. Put the shoulder pattern and place in the oven for about 15 minutes until the meat is burned and becomes brown. Remove and place under the shoulder onions. Cover with aluminum foil.

5. Reduce the temperature to 170 degrees. Return the pan to the oven for an hour and a half to two hours, until golden brown, depending on the size of the piece.

6. If not eating immediately, Heat before serving low temperature (150 degrees) or making a sandwich the next day.

Root vegetables seasoned with salt

Ingredients (for 4 servings):

• 2 whole beets not peeled

• 2 potatoes, peeled integers

• 2 small sweet potatoes whole unpeeled

• 2 squash whole unpeeled chestnuts

• 1/2 kg salt of the earth or spiced sea salt with dry spices to taste (oregano, curry, coriander, chili)

Preparation:

1. Preheat oven to 200 degrees.

2. Sprinkle with seasoned salt formed, arrange the vegetables whole.

3. Roast for about an hour until it softens.

4. Cross the vegetables and serve.