Although this year is expected to have a Passover Seder in a Tel Aviv but traditional and very classic. I smiled to myself, thinking about 14 little cousins gather in the four winds of heaven and the holiday table. The young bunch of yarns of singing and shrill childish and recite the words "What's changed," adolescents demonstrate fluent reading and Laugh to the guests as will sing "Guy Giaiino" instead of "quite enough", my Gai flushed with pleasure at the sound of the recommendation of the Passover family.
Slowly the baby will get used to the hustle and bustle, joy, sounds of a big family, welcome, united, and I would like to delight loved ones through the pots and holiday delicacies. But since those that renew Umm, I'll look anyway to surprise, excite and maintain the dignity and glory of tradition.
Clear chicken soup steaming matzo dumplings paddle them, knaidlach, round, innocent appearance, these so rich content and excellent - tender chicken strips made that long-cooked soup. Magnificent roast beef and smoked aroma gets deep do miracles tastes of meat and root vegetables ticking.
Coconut and chocolate cake almost obvious, but that it may well plenty flaked coconut, coconut oil, fragrant creamy dark chocolate particularly dark color and flavor.
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Chicken soup with matzo dumplings
Ingredients (for 4 servings):
polish:
• 2 chicken legs
• 1 tablespoon canola oil
• 1 onion, peeled and cut into strips
• 1 celery root, peeled and cut into slices
• 2 carrots, peeled and cut into round
• The handful of parsley
• The handful of dill
• Salt to taste
• freshly ground black pepper to taste
Chicken matzo dumplings:
• 1 cup matzo meal
• Salt to taste
• freshly ground black pepper to taste
• 1 tbsp sunflower oil
• 1 1/3 cups boiling water
• 2 eggs
• The handful of parsley
• The handful of dill
• 1 cup sliced chicken soup
Preparation:
1. Prepare the soup: Heat the pot, season with the salt and pepper lunges, black pepper and brown on all sides.
2. Remove the lunges out of the pot and put aside.
3. Add a tablespoon of canola oil to the pan and golden onion, the celery and carrots.
4. Return the lunges into the pot, pour in water to cover, add dill and parsley and bring to a boil.
5. Lower the heat, cover the pot and cook over low heat for about 45 minutes.
6. seasoning.
7. Prepare the dumplings: Grind all the ingredients. Cool the mixture in the refrigerator for at least an hour.
8. Wet your hands and narrow walnut-sized balls from the mixture. Cook the balls in boiling salted water and serve with soup.
Beef stew in red wine
Ingredients (for 4 servings):
• 6 slices of smoked duck breast
• 1 kg beef roast, preferably Shoulder
• 2 tablespoons olive oil
• 8 whole cloves of garlic peeled
• 4 carrots, peeled and halved entire length
• 4 whole peeled parsley roots and halved lengthwise
• 2 onions, peeled and cut into strips
• 2 cups red wine
• 2 tablespoons Sedan
• Salt to taste
• freshly ground black pepper to taste
• 1 cup fresh fava beans
Preparation:
1. Heat a wide-brimmed pot roasting and serving appropriate. Fry the slices of goose breast, remove and set aside.
2. Add oil, season the veal with salt and pepper and brown the meat on all sides. Remove and set aside.
3. Add the parsnips to the pan and garlic, lightly golden, remove and set aside.
4. Return the meat to the pan slice, arrange around the goose breast, vegetables and garlic, pour the red wine and bring to a boil Silan over high heat. Add water just to the edge of the analyzer, bring to a boil, lower the heat, cover the pot and simmer for about 3.5 hours.
5. Meanwhile, blanch the beans in salted water pool, immediately cool and peel the skin transparent.
6. Cool completely the roast, remove the meat and cut into thin slices, return to the pan and refrigerate until serving.
7. Before serving, cook again covered for about an hour and a half over low heat, seasoning, and just before serving, add the fava beans.
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Coconut Chocolate Cake
Materials (diameter 28 cm format):
• 200 g chocolate, broken into pieces
• 200 grams of solid coconut oil
• 10 tablespoons powdered sugar
• 6 eggs, separated
• 200g grated coconut
• 1/2 cup cornstarch
• 1 heaped teaspoon baking powder
• 1 cup of grated chocolate
• Oil, grease the baking dish
Topping:
• 100 grams of dark chocolate broken into pieces
• 2 tablespoons coconut oil firm
Preparation:
1. Preheat oven to 180 degrees and line with baking paper format and lubricants.
2. Melt the chocolate and set aside.
3. food mixer with a whisk, whip the coconut oil and 6 tablespoons powdered sugar smooth paste.
4. Add the egg yolks one at a time as bullying.
5. Add the melted chocolate and continue to whisk cream smooth and fluffy.
6. clean bowl of a food mixer, whip the egg whites. Thin foam that forms add 4 tablespoons powdered sugar and continue beating until stiff, glossy white.
7. Fold the cream into the chocolate foam, Fold gently add the cornstarch and baking powder - and then the coconut and chocolate chip.
8. Pour pan and bake for about 30 minutes until browned. Cool.
9. Prepare the frosting: Melt the chocolate and oil and stir until the chocolate fluid gloss and uniform. Expect the cake
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