Ran Shmueli recipe salad beets colorful

Mozzarella salad with beets and pickled apples. Recipe Shmueli

Photo:

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Chef Ran Shmueli Mmsaddt "Claro", took on a special mission, he will conduct the gala evening culinary side of Rett Syndrome Association - "Dancing on behalf of Silent Angels".

Rett Syndrome Association, notes that the syndrome awareness month and has evening (Monday), special fundraising event, when the menu trust Shmueli, with the help of landscape Atamna-Ismail, winner of "Master Chef".

"Beyond volunteering largest fundraising event, thought to raise awareness on another front: at Claro. To this end, we have assembled the portions of our virtues, color associated with the organization," said Shmueli.

The dish offered at Claro: roasted beets salad, buffalo mozzarella, roasted pine nuts // ₪ 54

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Colored beets salad recipe:

Salad:

2 kg of beets, small-if you can get several different colors

4-5 colored beets Fresh

water

Sailor

Sherry vinegar

Pine nuts vinaigrette:

Cup pine nuts

2 tablespoons honey

2 tablespoons sherry vinegar

1/2 teaspoon salt

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.