Special meals you do not want to miss

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

************************

Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

Lots of recipes and treats - Now Get our food!

Special meals you do not want to miss

Christmas celebration at Aluma Tarshiha

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

************************

Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

Lots of recipes and treats - Now Get our food!

As the palace grounds

Who last winter, very cold, stiff breeze that whips and rattling windows and body. And I'm looking to heat up the kitchen. Collects glossy chestnut brown and smooth bark. X still sticking carefully over the curved part of the chestnut. Coke oven and heating up the chestnuts impatiently. Waiting and looking forward to their leaving the burned oven and a rise in European winter aromas.

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Carefully peel off the shell, hardened and opened up to reveal the nuts blazing. Hritzim-hritzim drawn cunning art over the flesh, has devoted himself to the heat of the oven and softened. And it's so tasty and addictive I can not stop. And when seeking to mitigate the grim winter day chestnut dessert, I had to make do with those well-packaged vacuum-packed suffocating. The fresh guzzled not left none of Medicine.

Reaching for a jar of candied chestnut puree that I carried from Paris, take off the shelf package of cooked chestnuts and sweet embarks on a winter festival. Roll shortbread and vanilla and marzipan sweets and chestnuts and chestnut, and lastly the glory adorns chestnut cake and whipped cream snowy.

• • •

Cookies chestnuts

Materials (about 20 cookies):

• 1 cup full of chestnuts in a vacuum, minced

• 125 grams of cold butter cut into cubes

• 1/2 cup powdered sugar

• 1 1/2 cups flour

• 1 teaspoon vanilla paste and vanilla extract

• powdered sugar to sprinkle

Preparation:

1. Preheat oven to 180 degrees. Line a mold with baking paper.

2. Blend all the ingredients for dough uniform and stable.

3. Roll into small balls and arrange pattern evenly spaced.

4. Bake for about 12 minutes until golden. Cool Then remove from the pan.

5. sprinkle liberally with powdered sugar and store in a sealed box.

Chestnut cake and whipped cream

Courtesy of department-level tools Spring Green

Materials (format 24 cm or 10 muffins):

Dough:

• 100 g ground hazelnuts

• 1/2 powdered sugar

• 3/4 cup flour

• 100g butter

Cake:

• 4 tablespoons jam to taste

• 2 tablespoons unsweetened chestnut puree

• 150g butter

• 3/4 cup sugar

• 150 grams of dark chocolate coarsely grated on grater

• 6 eggs, separated

• 1 heaping tablespoon flour

• Oil, grease the baking dish

For the filling:

• 5 tablespoons unsweetened chestnut puree

• 1 container (250 g) cream

• 2 tablespoons of sugar

Preparation:

1. Preheat oven to 180 degrees. Grease the pan.

2. process all components of crisp pastry dough. Line the bottom of the pan with dough. Bake for about 7 minutes, until golden brown. Cool slightly. Mix marmalade and chestnut puree and spread on the dough.

3. food mixer with a whisk Beat the butter with half the sugar in a smooth cream, add the egg yolks and chocolate cream and continue to blend uniformly.

4. In a separate bowl, whip the egg whites. When formed foam, add the sugar and continue beating until stiff.

5. Fold the foam mixture to butter mixture. Pour the mixture evenly spread chestnuts.

6. Bake for about 35 minutes until golden. Cool completely.

7. Before serving, spread chestnut puree, whip heavy cream and sugar until firm and look forward to the cake.

Chestnuts and marzipan sweets

Materials (approximately 16 small balls):

• 100 g chestnut vacuum

• 100g marzipan

• 4 tablespoons unsweetened chestnut puree

• 2 heaped tablespoons soft butter

• grated chocolate garnish

Preparation:

1. Blend all the ingredients in a uniform paste. Roll into balls, grated chocolate expect and refrigerate until serving.

Special meals you do not want to miss

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

************************

Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

Lots of recipes and treats - Now Get our food!

The salty scent on the Hudson

It was an afternoon of tears. Alma choking back tears in the living room, for the millionth time, in front of the "Toy Story" and den I wiped my eyes to the "The Sturgeon Queens" ("Kingdom of sturgeon fish"), Her enchanting Julie Cohen, will be screened as part of the Jewish Film Festival will be held at the Jerusalem Cinematheque in -16-23 December. The film tells the story of four generations of the family of Ross, who for the past 100 years New York has Russ & Daughters your, famous delicatessen specializing in pickled and smoked fish.

"Somebody help me," grumbled Michael mine, "my mother crying movie on herring and sister, aged 18, was crying cartoon". I tried to say something about it inside the document in black and white pieces are also his ancestors who immigrated to America at the end of the 19th century, and my father, all his life, gave words of longing for the smoked salmon sold there. Thin slices of fish in Biala, a fresh bagel with poppy seeds and onions, but my Michael has been closed in his room, before concluding that he did not live with both crazy.

In 1881-1914, fleeing war, poverty and acts of pogrom, migrated more than 2 million Jews from Eastern Europe to the New World offered America. Most of them settled in New York, bringing with them reasons to remember the Homeland hurt, that would hurt even more.

Jewish immigrants brought to America the wagons with the sausages, the word delicatessen and the option to buy kosher food prepared. And they brought with them pickled and smoked fish, teach the West a lesson smoked salmon, makes the flesh of the fish worthy of the table of princes and kings.

Canned fish in the annals of Eastern European Jews have a place of honor. Jews fell in love with Dutch fishermen's development - preserving salt solution - solutions to the world under juicy herrings are dried salt, which has known well. Jews have recognized the capabilities inherent in the fish trade, the options given by the observance of eating fish for pennies, and adopted it in their kitchen, sanctification and just drinking partner, and where they went herring fish came to them.

Lower East Side of New York, where they lived for more than 550 thousand Jews, had first delicatessens and then reading out the entire A-mhiih to Israel and American Jewish shops full text of Eastern Europe, who specialize in the art of pickling meat and fish.

There, in 1914, Joel launched Bella Ross, a foreign couple smooshed on American soil, their store specializing in the sale of herring and smoked salmon and survived the toughest days of the Depression, then Joel Ross chose to sell the family home on the sale of the business, and success The changes in the area and was able to call her family in every generation, to combine progress with the preservation of the property, and was a New York institution.

The history of the deli, present a history of managing her family and those of New York City Embroidery Julie Cohen documentary, benefactor to concoct a story no hurry to push information to be discovered in one and to move between images in black and white and the shots that I could stimulate beneficial describe regulars, Some shopping around around since the 30s of the last century.

Those customers are used to announcers in the film, accompanied by voices videos and rare photos from the family album time kissed them yellow, photos of hand-cut smoked salmon and practiced so that it looks like a shawl Orange and mouth crying out for a bite unforgettable bagel bursting egg salad with smoked fish, or Pickled fish - the great desire of some numbers. Each interviewee and his taste: Supreme Court Justice Ruth Bader Ginsburg wrote "The New Yorker" Calvin Terylene and Mario Battley Italian chef who conquered the city in the last decade, and when he describes the caviar sold in the shop lips open by themselves, unable to imagine a sea foam above mingling with flavor depths deep.

Between subjects Ann slow, two of the three daughters of La Joel, that in 33 Set sign "Ross and his daughters" repay old world order in which only males sported Business male. The girls from the age of 11 worked with my father, and years passed and deli developing nation, and every generation of her descendants who continue to stand up on her, and mouth filled with urges both near and far so wistfully why there now and those who will never be.

"The kingdom of sturgeon fish" will be screened at the Jerusalem Cinematheque at 17:12, and will be immediately followed by a conversation between the ministers of local herring-ski queen filmmaker Julie Cohen. The film will be screened as part of the Dlikts, including film sessions, food and culture, journalism, Artistic Director Ronit Vered.

Salmon salad vegetable stock

All deli knows he'll make good use of leftovers, the edges of the merchandise sold. This recipe, courtesy of the "Ross and his daughters", uses the edges salmon, these fish remaining in the deployment.

• tablespoon olive oil

• tablespoon butter

• 2 medium leeks, diced

• medium carrot, diced

• 2 stalks celery, diced

• clove of garlic, crushed

• 1 large potato, peeled and cut into cubes 1 cm

• 2 teaspoons chopped fresh thyme leaves

• 1/4 cup flour

• 1/4 cup dry white wine

• 2 cups vegetable stock

• 1 bay leaf

• 2 cups milk

• 1/4 kg diced edges of smoked salmon (residue)

• 1/4 cup heavy cream

• Coarse salt

• black pepper

• chopped chives garnish

Heat olive oil and butter in a heavy saucepan over medium heat. Add the leeks, carrots and celery and steam until vegetables are tender, about 5 minutes. Add the garlic, potato and thyme and steam for about 2 minutes, until the garlic smells (being careful not to burn the garlic).

Sprinkle the flour over the vegetables and mix well to form a dry roux. Add the wine, bay leaf axis and bring to a gentle boil. Cook until the potatoes are tender, 35-30 minutes. Stir in the milk and salmon and bring almost to the boil. Remove from heat and remove the bay leaf. Stir in the cream and season with salt and pepper and garnish with chopped chives.

Herring pickled apples and vinegar Jerez

As mentioned above, it would be a cherry-ski you meet on the stage of the Cinematheque Julie Cohen, a filmmaker. The recipe I shared based on a recipe I learned from it.

Materials (for 8 diners):

• 3 schmaltz herring fish, and emit clean bones

• 8 medium onions

• 3/4 cup sugar

• 1/3 cup olive oil

• 6 bay leaves

• tablespoon allspice

• 1 3/4 cups of vinegar Jerez

• 2/3 cup sunflower oil

• tablespoon honey

To serve:

• 3 sour apples

• The cup cream or yogurt

• 2 tablespoons honey

Peel and cross the onions and cut into thick strips. With your fingers, separate the scabs, continue over the sugar and continue to mix until all the fresh berries coated strip. Putting aside for half an hour, stirring occasionally. Drain the onion fluids. Heat the olive oil in a frying pan with allspice and bay leaves until they release their aroma and pour the onion strips filtered. Stir so that each bulb will be covered in hot oil.

Put the jar vinegar and honey, seal and shake until the honey dissolves. Add the sunflower oil, shake well until the sauce and pour bleach on onions. Cover and refrigerate for fluid to cool the pickling real encounter with the fish. Cut the slices of fish into slices. Arrange storage jar or glass bowl layers of onions, spices and pieces of fish. Cover liquids and if they are not sufficient to cover the added fat. The road is a minimum duration of 12 hours (the fish is kept in a jar occupied 10-14 days).

Before serving, drain the pickling liquid and remove the bay leaves and allspice. Peel the apples and cut into strips or cubes and add to the fish. Stir in the cream or yogurt with honey and stir. You can add celery or dill.

Matias chilli and pine nuts

A combination of Eastern Europe, the Middle East, where the pinch chilli and pine nuts fish swimming in a barrel.

Materials (L-8-10 diners):

• 8 pieces or schmaltz herring fillet herring soft

• 10 Allspice

• Corn oil

To serve:

• 3 branches of finely chopped green onions

• cup sour cream

• 1 fresh red pepper, spicy, free of seeds and finely sliced

• 1/2 cup pine nuts

Soak the fillets of the fish in ice water for three hours, during which replaces water and ice at least four times. Remove the fish from the water and dry with a kitchen towel or paper towels thick and strong. Clean the leftover fish bones and cut into pieces about 2 cm in size. Arrange in a glass jar, add the allspice and pour oil. Refrigerate for about ten hours.

Roast the pine nuts in a dry skillet until lightly golden. Cool. With a slotted spoon remove the fish and divide settling individual serving. Place over a spoonful of sour cream and sprinkle a generous amount of onion, a teaspoon of toasted pine nuts and a few slices of hot pepper. Serve immediately. It's delicious.

Soft pickled herring oil and mustard seeds

My Heart Belongs To Lmtias, the young virgin, this soft little body. Years I cook it the same way and probably already gave you this recipe at one time or another. All power is soft fish and the work of soaking it goes.

Materials (L-4-6 diners):

• 6 fillets of herring or schmaltz herring soft

• 3 medium onions, sliced ​​millimeter-thick slices

• 4 bay leaves

• 7 Allspice

• 10 Mustard

• 10 grains of red pepper (pepper grows on trees or expensive spice stores)

• Corn oil

• tablespoon red wine vinegar

Soak the fillets of the fish in ice water for three hours, during which replaces water and ice at least four times. Remove the fish from the water and dry with a kitchen towel or paper towels thick and strong. Clean the fish scraps of bones and cut into pieces the size of about 2 cm. Arrange in a glass jar layer of onions with bay leaves, vinegar and a few grains of pepper and mustard. Overhead Arrange a layer of fish fillets, cover with oil and repeat the action. Sign generously with onions and peppers. Cover tightly with oil, close the jar well and place in refrigerator. tastiest ten hours later.

Bethlehem

Winter afternoons are characterized by lounging idly on the couch. Provided such classes, homework,

test preparation training activities or other formulation, task groups or just a friend came to visit. One of those rare moments of magic section deafening sound of bells ringing at the door. I gather the house to two bags of brown cardboard gracefully illustrated and brought them into the kitchen. Unpacking gugelhupf checkered crackling chocolate dotted with cranberries and such. And pretty little brioche, crystals of sugar compilers been wise. Big brioche challah, a braided soft. Rich raisin sourdough bread. All these good handiwork and talented Yaron Schneller, a wonderful baker "Hail Story". The air was filled with the intoxicating smell of yeast pastries and tiny hands, large and small were offered lust booty.

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The next best baked goods tender and allow another bite in the morning, and in the morning the next day. When the three-day pass and a little pastry bag left orphaned, I think on Saturday at the entrance, keeping a few slices of brioche french toast - French toast and wonderful classic. Cutting blocks of hardened raisin bread croutons and baked sweet and so delicious. If you remain in them'd decorate cozy breakfast porridge. Bake bread pudding warm, rich chocolate may gugelhupf and dusted with cinnamon.

• • •

fried bread

Ingredients (for 4 servings):

• 8 cm 2 thick slices of brioche applies or

• 1 cup heavy cream

• 1 cup milk

• 3 egg yolks

• 1/2 tsp vanilla bean grains

• melted butter for frying

Decoration:

• Sugar or sugar or maple syrup

Preparation:

1. Broad bowl, mix cream, milk, egg yolks and vanilla.

2. Heat butter in a large skillet over low heat.

3. Dip each slice with cream and milk mixture until it is absorbing the fluid, but retains its shape - and immediately transfer to the pan.

4. Carefully fry until golden brown well on all sides.

5. Remove to a serving dish, garnish with what you love and serve immediately.

Porridge with raisin bread

Ingredients (for 4 servings):

• 4 slices raisin bread

• 2 tablespoons coconut oil

• 1 handful of Demerara sugar

• 1 cup whole oats

• 2 cups almond milk or rice or nuts

• 4 tablespoons maple syrup or natural Sedan

Decoration:

• Fresh or dried fruit

Preparation:

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

2. Cut the bread into small pieces, mixed with coconut oil and a pinch of sugar. Sprinkle format and bake for about 10 minutes before becomes brittle.

3. Cook oatmeal and milk for about 10 minutes until you get porridge and add maple or Sedan.

4. Pour into saucers serving, sprinkle with pieces of baked bread and decorate with fresh or dried fruit. Serve immediately.

Chocolate Bread Pudding

Ingredients (for 4 servings):

• 4 brioche or 4 thick slices of sweet challah bread

• 75 g butter, melted

• 1/2 cup chocolate chips

• 1 container (250 ml) cooking cream 15%

• 1/2 cup sugar

• 3 eggs

• 2 egg yolks

• pinch of cinnamon

• Oil, grease the baking dish

Decoration:

• Compressed brown sugar

• pinch of cinnamon

Preparation:

1. Cut the Hbriosim or began pieces and mix with melted butter.

2. Add chocolate chips and stir.

3. Mix together sour cream, sugar, eggs, egg yolks and cinnamon and add to bread mixture.

4. Set aside for about 10 minutes.

5. Preheat the oven to 180 degrees. Grease a heat-proof serving dish.

6. Pour the batter tools. Sprinkle with brown sugar and cinnamon.

7. Bake for about 20 minutes until golden greatly.

Cookies tree

Tu B'Shvat came, Christmas Trees, nature is green and dried fruit. It is a natural time in all its splendor. Scent of damp soil clods, green-clad treetops, farmers' yields and an abundance of weeds'Adini look like a carpet covering everything good.

I decided it would be natural line to guide the creative culinary Tu Bishvat. I collect bags of green, brown cardboard boxes, plastic boxes gentle and all of them naturally dried fruit and subtle. They are all dark color and deeper flavor.

Small dried currants I Neot Smadar Perry matches jam south of Kibbutz Yad Mordechai. Tasted sour plum and currants are also sour and delicious, very suitable to my rugelach made of crisp pastry and delicate. Dough flavored with honey and plenty of spices I add a handful of raisins generously light and a handful of pine nuts, rolling balls and enjoy the fragrant and delicious cookies. As well as financing dries embedded patiently bishkotti particularly juicy figs and pistachios, green and gorgeous.

maya.darin.tlv@gmail.com

Cookies spices, pine nuts and raisins

Materials (about 40 cookies):

• 125g soft butter

• 1/2 cup brown sugar uncompressed

• 1 heaping tablespoon honey

• 1 egg yolk

• 1 1/2 cups flour

• 1 teaspoon cinnamon

• 1 teaspoon vanilla paste and vanilla extract

• pinch of salt

• pinch of ground nutmeg

• pinch of ground cloves

• pinch of ground ginger

• 1/2 cup raisins Clear

• 1/2 cup pine nuts

Preparation:

1. Preheat oven to 180 degrees and line with baking paper format.

2. Use a mixer with paddle attachment processors butter, sugar, honey, egg yolk, flour and spices to the dough.

3. When beginning to form and add raisins and pine nuts and process just until the dough is smooth.

4. Roll into small balls and arrange pattern lined with baking paper.

5. Bake for about 8 minutes until the dough is golden.

Figs and pistachio biscotti

Materials (about 40 cookies):

• 2 1/2 cups flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 eggs

• 2 egg yolks

• 1 heaping cup sugar

• 1 teaspoon vanilla paste and vanilla extract

• pinch of salt

• 1/2 cup chopped dried figs

• 1/2 cup Fistokimktzotzim very rude

• grated lemon zest from 1 lemon

Preparation:

1. Preheat oven to 180 degrees and line with baking paper format.

2. Use a mixer with paddle attachment Beat eggs, egg yolks, sugar, salt and vanilla until mixture is slightly swollen and very bright.

3. Add flour, baking powder and baking soda and blend just until dough.

4. Add dried figs, pistachios and grated lemon zest and mix until blended.

5. Divide the mixture in half, creating two loaves and place in a lined with baking paper.

6. Bake for 30 minutes until the dough is golden (If the dough turns golden brown too quickly, cover with aluminum).

7. Remove from oven and let cool. Reduce the temperature to 140 degrees.

8. Using a serrated bread knife, slice the loaves into thin slices.

9. Arrange the format and dry in the oven for half an hour.

My rugelach plum and currant jam

Materials (about 40 cookies):

Dough:

• 200 g butter cut into cubes

• 1 bag (100 g) powdered sugar

• 2 heaping cups flour

• pinch of salt

• 2 tablespoons heavy cream

For the filling:

• 1 jar of plum jam and currants

• The handful of dried currants

• The handful of desiccated coconut chips

Preparation:

1. Preheat oven to 180 degrees and line with baking paper format.

2. Use a mixer with paddle attachment process all components of the dough, roll out into a rectangle gently thick sheet of plastic wrap and let cool for about 20 minutes.

3. On a floured work surface, roll the dough into a large rectangle and a thickness of 1.2 cm wide.

4. Spread jam over each piece of dough.

5. Cut into triangles, sprinkle with coconut and currants, and roll the broad base of the triangle towards the tip.

6. Place my rugelach baking pan lined with baking paper. Bake for about 12 minutes until the dough is golden.

Cheers

This week I have chosen to devote their magical integration department of alcohol and chocolate. For those of you who want to diversify and surprise guests or family with a dessert special taste and aroma, this is surely the way. I used recipes perfectly integrated liqueurs and desserts and baking recipes upgrading recognized and loved ones.

More food articles, recipes and recommendations Enter meet our food

Trio of chocolate amaretto

Individual serving round consisting of three layers with different chocolate textures: a chocolate biscuit soaked in syrup amaretto, chocolate cream and chocolate mousse. This dessert is perfect for lovers of chocolate and high spirits. Amaretto is a liqueur flavored almonds combines rich aromas and flavors alongside subtle bitterness.

Chocolate biscuit (6 individual dishes 7 cm in diameter);

√ 5 proteins

√ 120 grams of sugar

√ 5 egg yolks

√ 90g sifted flour (important!)

√ 30g sifted cocoa

Amaretto syrup:

√ 3/4 cup water (180 ml)

√ ½ cup sugar (120 grams)

√ amaretto ¼ cup (40 mL)

Chocolate cream:

√ 125 ml cream 38% (half of each)

√ 120 ml of milk (half cup)

√ 100g dark chocolate 70%

√ 2 egg yolks scale M

√ 2 tablespoons sugar

√ 3 grams of powdered gelatin

√ 3 tablespoons cold water

Dark Chocolate Mousse:

√ 120 ml of milk (half cup)

√ 2 egg yolks scale M

√ 2 tablespoons sugar

√ 75 grams of dark chocolate

√ 5 grams of powdered gelatin

√ 4 tablespoons cold water

√ 375 ml cream (from thirty)

Shiny Chocolate Coating:

√ 250 ml cream (any)

√ 125 grams of dark chocolate

√ 125 grams of milk chocolate

√ tablespoon of glucose

Biscuit: Preheat oven to 190 degrees. Whip the egg whites and sugar about 5 minutes, until stiff and glossy. Beat the egg yolks with a fork a little, reduce the mixer speed and add to the mixture and blend until smooth. Fold in the flour and cocoa until blended. Surfaces formed lined with baking paper, bake for about 10 minutes and cool. Cut into 12 circles 7-6 cm in diameter.

Amaretto syrup: Boil water and sugar, remove from heat, add amaretto and mix. Leaving an airtight container on the desktop to use.

Chocolate cream: Soak the gelatin powder with cold water. Boil milk and cream. Mix the egg yolks and sugar, editors comparing temperatures with milk and cream and add to the pot. Continue to cook over low heat until it thickens slightly. Add gelatin, pour into a bowl with dark chocolate and Mblndrim to uniformity. Refrigerate.

Chocolate Mousse: Beat every half soft frothy cream and refrigerators. Soak gelatin in cold water. Boil milk, a bowl, combine egg yolks and sugar and editors comparing temperatures. Return to the pan and cook over low heat until it thickens slightly. Add gelatin, pour over the chocolate and mix in a blender rod. Cool to room temperature reaches the chocolate and fold in the whipped cream mousse soft, smooth and uniform.

Assembly: Place the bottom layer of biscuit baking ring and wet chocolate syrup. Sprinkle a layer of cream over it, put another layer of biscuit and wet again. Chocolate mousse to finish the peak height (5 cm) and freeze at least 4 hours (preferably overnight).

Coating: Boil cream and glucose, pour over the chocolate and mix in a blender rod. Expect over the network. You can decorate with silver chocolate truffles.

More About the food:

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Guide: Hila Alpert makes Barcelona

Algeria's streets wearing a holiday with flavors of dishes for Passover

Rectangle Chocolate Frangelico

Best dessert in three different textures complement a wonderful cake: Biscuit Hazelnut, Krenz layer, hazelnuts and milk chocolate cream with Frangelico. Frangelico is an Italian liqueur flavored nuts, spices and caramel.

Biscuits hazelnuts (12 individual dishes size 3X10 cm):

√ 200g caster sugar (1 3/4 cups)

√ 200g powdered hazelnuts (2 cups)

√ 6 egg proteins XL

√ 60 grams of sugar (1/3 cup + spoon)

√ 100 grams of crushed hazelnuts (cup)

Krenz layer hazelnuts;

√ 180 g Nougat hazelnuts (hazelnut paste)

√ 80 grams of milk chocolate

√ 170 g Wafer chips (specialty stores)

Chocolate cream Hlb-frng'liko:

√ 200 grams of milk chocolate

√ cream 200 ml (3/4 cup)

√ 4 egg yolks

√ 40 grams of sugar (4 tablespoons)

√ 300 grams of milk chocolate

√ 2 tablespoons liqueur Frangelico

Hazelnut biscuit: Whip the egg whites and sugar until stiff and glossy. Mix powdered sugar and powdered hazelnuts and Folding up shop "egg whites. Add the grated hazelnuts and mix into a smooth mixture. Spread an even layer format size 30x40 cm, lined with baking paper. Bake at 170 degrees about 12 minutes and cool.

Krantz hazelnuts Melt milk chocolate and mix with the hazelnut puree. Add the waffle chips and stir lightly. Spread an even layer on hazelnut biscuit and refrigerators.

Milk chocolate cream and Frangelico: Boil the milk and cream. Mix the egg yolks and sugar, editors comparing temperatures with milk and cream and return to pot. Cook over medium heat, stirring until it thickens slightly. Drain directly to the bowl of chocolate milk and mix in a blender rod. Add the liqueur and stir again. Pour pan with a layer of biscuit and Krenz and freeze for about six hours. Cut to 12 degrees 10X3 cm dishes and chill until serving.

Chocolate: Mtmfrrim 150 grams of milk chocolate and thin surfaces between two plastic slides. Cool couple of minutes and cut into 12 rectangles sizes 10X3 cm. Cut into circles to decorate and gold powder brush. Place over dessert and serve.

Mascarpone tart and Rosetta. The scent of marzipan

Mascarpone tart and Rosetta

Special family dessert. Crust well with sea salt, baked almond cream and mascarpone cream and almond Rosetta. Rosetta Almond is a drink best known in Libya and Tunisia, similar tastes somewhat bitter sweet marzipan, and desserts integration gives an interesting addition.

Crust, Almond:

√ 160 grams of butter

√ Demerara sugar 160 g (3/4 cup less than a tablespoon)

√ 2 grams of sea salt

√ almond powder 200g (2 cups)

√ 160 grams of flour (cup + spoon)

Almond cream:

√ 200g butter

√ 200g caster sugar

√ 200g almond powder

√ 3 eggs

√ tablespoon cornstarch

√ tablespoon vanilla pudding

Rosetta mascarpone cream and almonds;

√ 450 g cream

√ 300g mascarpone

√ Rosetta 50g almonds

√ liter 2 tablespoons amaretto

√ thin chocolate coins decoration

Crust: mixer with paddle attachment mix all ingredients until dough is smooth. Roll out the dough between two sheets baking paper thickness of 5 mm. Cut two rectangles size 9X27 cm, bake 15 minutes at 160 degrees and cool.

Almond cream: a mixer with a stirring guitar blend of butter and powdered sugar, about 5 minutes until light and fluffy cream. Add the eggs gradually and finally the corn flour, ground almonds and powdered pudding. Pipe the dough is baked bricks and bake again for 20 minutes, until golden brown. Cool.

Mskfonh cream: Beat all ingredients in a mixer about 2 minutes, until the cream uniform and stable. It is important not whisk too much to beaten the stuff is not broken. Transfer the pastry cream bag, drizzle the baked tart decorated with chocolate coins.

8 tips to upgrade your soup

Raining outside, and just want to curl up with a bowl of steaming soup ... so do it right:
1. Cutting vegetables:
Soup powder, do not want to work and cut the vegetables small and beautiful at the end of the process because everything is ground smooth puree.
2. The oil evaporation;
Aromatic vegetables such as onions, carrots, celery and leeks always steam pot a little oil to extract the flavor.
3. Chicken Soup for the winner:
Chicken Soup must not be laundered, it is possible to brown slightly and cook chicken parts chicken broth darker and rich in taste.
4. bunch of herbs:
To add subtle scents of herbs can be wire bundle of parsley and celery stalks, branches of thyme and bay leaf and brew into vegetable soup / chicken, just like a teapot.
Tomato soup, pea soup, chicken soup and other Asian 6 Winning Recipes for soups
5. Twist the sautéed soup:
Cream soups are getting extra flavor somewhat surprising if the aromatic oil trickling appropriate to the nature of soup (olive oil, sesame oil, peanut or nut) on the soup just serving.
6. croutons home:
Dry bread you can slice and dice spice, olive oil, salt and a little pepper or paprika and baked croutons low heat oven (160 degrees).
7. Freeze:
Ready soup can be frozen in small portions and defrost whenever needed.
8. Heating:
Heated soup and thick you should dilute with water, bring to a boil again and check the seasoning.