I only just my

Although we have not officially winter, rainy and stormy days bring with them the desire for a bowl of hot soup. Lovers of cooking will take care of filling the fridge and pantry relevant components and prepare soup with a variety of side dishes, soups loaded with other things will look better in restaurants around the country.

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"As with everything related to food, personal subject and memories of home are the key player, especially when it comes to soups," says Ofer Elmaleh, chef and owner of Zuppa - tureen Team, "to enjoy a good soup should he shall be composed of high quality materials, precision and patience that have soups that require a long cooking time and a lot of love. "

Mark it a meal

Goulash soup lovers will find it at Penguin in Nahariya, a menu based on Eastern European cuisine. Russian borscht, which includes a classic combination of beets, potatoes and meat you will find in Haifa 'With Kizler "old.

Dalia Alahedp graduate "Master Chef", opened last month Totomi restaurant in Tel Aviv, where a South American street food served. Menu stars Hkrosdo de carne Ifog'io - and Ntzoali soup with beef and chicken.

Great restaurant chain offers home Yemeni soups, including bean soup, soup and broth leg tradition. Network River Noodles Bar Enjoy soup "Grandma Sun", considered the most likely version of our Asian chicken soup.

Sicily with Love

Topolino is an Italian restaurant known for serving Jerusalem lettuce soup with meatballs locus. "Sautéed lettuce soups and casseroles intertwined very common Sicilian cuisine," says Shai Guinea, one of the owners, "here in the country still not used to, but this soup is very popular here."

Ashdod is dismissed Georgian restaurant, where you will submit "kharcho" - traditionally rich meat broth flavored with herbs, nuts, and lamb. If you head south to Kibbutz Galon find the bistro of Sharon and Mike, when you submit a soup broth, garlic and Zulu. Despite the reluctance because, revealed a thick soup tasty dish and not, not Indof you smell of garlic when you finish the soup. Those who prefer the classic chicken soup, will Tel Aviv restaurant Sender chicken soup widely perceived as beneficial in the country. "It's my grandmother's recipe and I call him 'Jewish antibiotics," says owner and chef is available to Schreiber, "our soup including real chicken, root vegetables and herbs. It added Kraflc or Kniidalc and winter is a real treat."

Minestrone home

List of materials to four diners:

1 large onion, cut into small cubes

3 cloves garlic, peeled and finely chopped

4 tomatoes, peeled and diced

4 US branches chopped celery

2 carrots, diced

3 tablespoons olive oil for frying

1 tablespoon tomato paste

1 tablespoon sweet paprika

100 grams of red beans soaked and cooked

Half a bunch of parsley for serving

2 liters chicken / vegetable / beef

5 bay leaves

1 pepper Shata

Tsp coriander seeds

100 grams of cooked pasta

4 pieces whole allspice

Instructions:

1. Fry the onion about 2 minutes, add the garlic, carrots, celery and tomatoes and steam for about 4 minutes.

2. Add the tomato paste, spices and axle. Mix well.

3. Cook for an hour over low heat until the vegetables soften.

4. Add the pasta and beans.

5. seasoning as necessary and add the chopped parsley.

Courtesy ZUPPA - tureen urban Tel Aviv

Mark kharcho Georgian Ashdod at Petra // Close window

'With Russian borscht soup Kizler "Haifa

Garlic soup, bistro Mike and Sharon Kibbutz Galon

Lettuce soup and grouper Topolino Jerusalem

Lentil soup, carrots and wheat at Maklobr Tel Aviv

Goulash soup at Penguin in Nahariya

Not just fritter: Hanukkah recipes - some other

As seeking to lyrics I fry my kitchen "warm and sweet fritter" and other recipes sweet and fried, and not one word about the yeast.

Churro

List of materials:

1 cup water

100g butter, cubed

2 tablespoons of sugar

1 teaspoon vanilla

Pinch of salt

1 1/4 cups flour

2 eggs

Oil for deep frying

2 tablespoons of sugar

Cinnamon chocolate sauce

1/2 cup heavy cream

100g dark chocolate, chopped

1 teaspoon cinnamon

Preparation:

1. Bring a pot of water simmering point, butter, sugar, vanilla and salt.

2. Add the flour all at once and stir well until flour mixture is swallowed.

3. Remove from heat and add the egg, the egg while stirring constantly.

4. Transfer the mixture to a pastry bag with a mouth asterisk.

5. Heat oil in a deep frying frying pot, drip into the hot oil, pastry fingers.

6. fry for about 5 minutes, until golden brown. Remove from the oil and sprinkle with sugar.

7. For the sauce, bring to a simmer cream and cinnamon, add the chopped chocolate in, let sit for two 

minutes then mix thoroughly sleek sauce.

Pancakes apples and pears in vanilla

List of materials about 12 pancakes:

2 apples, Granny Smith type, peeled and coarsely grated and drained

1 pear, peeled and coarsely grated and drained

1/2 cup sugar Demerara

2 eggs, lightly beaten

1/2 cup sour cream

1/2 cup self-rising flour

2 tablespoons ground almonds

2 teaspoons vanilla flat (granular or powdered vanilla bean)

Oil for frying

To serve:

1 cup sour cream

Powdered sugar if necessary

Preparation:

Mix the sugar with the eggs.

Add sour cream, self-raising flour, ground almonds and vanilla.

Add the grated apples and pears and mix until a smooth batter.

Heat a little oil for frying pan, Spoon over circles mixture; into the oil and fry for about 3 minutes on each side over medium heat.

Before serving, sprinkle with powdered sugar if desired Serve accompanied by sour cream.

Lots of recipes and treats - food section now!

Carrot fritters and cinnamon

List of materials about 10 pancakes:

2 large carrots and peeled

2 eggs, lightly beaten

2 Tbsp self-raising flour

2 tablespoons of sugar

1/2 teaspoon ground cinnamon

Oil for frying

Sauce:

4 tablespoons orange marmalade

10 Tfozonim Chinese

2 tablespoons water

Preparation:

For the sauce: Cut the Htfozonim into thin slices.

Transfer all ingredients in a small shower and cook the sauce thickens.

Grate the carrots on a grater minutes, drain well and transfer the liquid into a bowl.

Add the remaining ingredients and mix well.

Heat oil in a wide frying pan in one hand take a handful of the mixture and with the other hand squeeze a little liquid and place in hot oil.

Fry for about 3 minutes on each side over medium heat.

Serve hot accompanied by the sauce.

Donuts orange and pecans

List of materials about 12 pieces:

1 cup self-rising flour

Orange zest of 1 orange

1 cup pecans finely

1 egg, beaten

1 white

4 tablespoons sugar

Roast:

2 liters of canola / corn / sunflower

Decoration:

1/2 cup candied orange peel

1/2 cup powdered sugar

Preparation:

1. Combine all ingredients in a large bowl and refrigerate until roasting.

2. Heat oil in a deep fryer.

3. Fill an ice cream scoop dip in hot oil mixture and releasing balls into the oil at night. Repeat the process until the final mixture.

4. golden donuts for about 3 minutes on each side and remove to paper towels.

5. Arrange on a serving dish, sprinkle with powdered sugar and decorate with candied orange peel and serve immediately.

The shade of the fig

In simple plastic containers staring me oval mirror cooked. Chapped Sun and juice. Figs in Palestine sweet and fragrant. I choose very carefully the ripe fruit but not too much. But not very soft. Beautiful but not the best. These will be the most delicious figs, just at the height of inopportuneness. Not a moment later, probably not before.

As a child plant a fig tree in the inner courtyard of the local elementary school. When the school was carried odor around the yard, into the school hallways and out into the manager's office overlooks the tallest tree and respected. The ripe fruit pickers were small and nimble fingers, eat away abruptly, stain Center shirt and bright blue colored uniform.

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For me the fig tree is a symbol of the fall of Israel. It brings the message of the festival, a sense of renewal, and suggests Birthday door. Should the outbreak in September I will make a royal banquet purely figs. Wild fig salad, fancy pot of meat and figs, and a piece of pound cake with almonds, figs and espresso.

maya.darin.tlv@gmail.com

Fig salad

Ingredients (for 4 servings):

• 2 bunches arugula

• small handful of lettuce leaves

• The handful of parsley leaves intact

• 2 large mozzarella balls

• 12 ripe figs

• 8 thin slices of radishes

• 1/3 cup olive oil

• 8 tablespoons of reduced balsamic vinegar (available in stores that specialize in or see instructions in preparation)

• sea salt to taste

• freshly ground black pepper to taste

Preparation:

1. Sprinkle the arugula, lettuce and parsley on a large platter.

2. Tear the mozzarella into pieces and do you cut the figs in half. Arrange on a bed of leaves.

3. Garnish with slices of radish minutes.

4. Prepare reduced balsamic vinegar: Pour a cup of balsamic vinegar and 1 tablespoon brown sugar and a small shower and cook for about 20 minutes until the liquid is reduced to syrup. Careful not to burn! Cool.

5. Season with olive oil, balsamic vinegar Mtzomm, coarse sea salt and pepper. Serve.

Beef stew with figs

Ingredients (for 4 servings):

• 1 kg of meat cubes gulyas

• 2 tablespoons olive oil

• 200 grams of smoked goose breast cut into small cubes

• 2 carrots, peeled and sliced

• 1 onion, peeled and cut into slices

• 2 units keeps cut into slices

• 6 cloves garlic, peeled

• 1 celery root, peeled and cut into slices

• 3 branches of celery with leaves, chopped

• 4 tablespoons fig jam

• 2 cups red wine

• 12 figs Divided

• Salt to taste

• freshly ground black pepper to taste

Preparation:

1. In a large pot heat olive oil, season the meat and brown on all sides. Remove and set aside.

2. Add that removed the smoked goose breast and fry for 2 minutes.

3. Add all the vegetables and steam together for about 5 minutes.

4. Return the meat to the pan and add the fig jam and red wine. Let simmer for about 5 minutes in a large fire.

5. Reduce the heat and add water to cover. Cook for about two hours.

6. Season the casserole, add the figs divided and cook for about half an hour.

7. seasoning and serve.

Fig cake, espresso and almonds

Materials (approximately 12 muffins or 24 cm format):

• 4 eggs

• 1 cup sugar

• 1 shot of espresso

• 1/2 cup corn oil or canola

• 3 1/2 cups ground almonds

• 4 tablespoons bread crumbs are used

• 100g marzipan and cut into small cubes

• 12 figs cut into quarters

• sugar as needed

Preparation:

1. Preheat oven to 175 degrees.

2. Food mixer with a whisk, whip the eggs and sugar for about 5 minutes at Binonit-gbohh.

3. Gradually add while gentle folding movements espresso, oil, almonds, breadcrumbs and marzipan.

4. Pour the batter into the pan personal or circular format and embed quarters of figs on the cake or muffins.

5. Sprinkle a little sugar over the figs and bake for about 25 minutes and muffins for about 45 minutes until golden big cake.

Bears fruit

Israeli palate, in stark contrast to the nature of it, is sweet. Or maybe we are aggregates, their exteriors rough but sweet and soft hearts, dictating tasted. And we like sweet. Honey, date syrup, maple, sweet chili, sugar, dried fruit, fresh fruit, jam and pharmacies passing from the first thread recently.

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When her head coming year Hod, splendor and majesty that there is no good time to pull out deep pots, pans and a variety of long-handled colored bowls. And chop, stir, mix and cook a meal perfectly sweet.

Loose cigars stuffed all the best chicken, spices and dates and a heavy pot full and lush with rice casserole, sweet potatoes and chicken dotted with tiny dried fruit and roasted almond chips crunchy roll on the tongue.

To involve the holiday should choose whichever one plate to sweeten but when. Still, Sweet Holiday is one of the symbols. Maybe not restrain myself and I submit both a blessing taste good and sweet year especially.

Cigars stuffed with chicken liver and dates

Materials (approximately 12 Cigars):

• 12 pages of Cigar (marketing networks department to get frozen)

• 4 tablespoons flour

• 2 tablespoons water

• Oil for deep frying

For the filling:

• 2 pieces of chicken, diced

• 4 chicken liver, diced

• 2 tablespoons olive oil or duck fat

• 1 onion, peeled and finely chopped

• 2 tablespoons date spread

• pinch of nutmeg

• 1/2 teaspoon cinnamon

• pinch of cloves

• Salt and pepper to taste

Preparation:

1. a large skillet heat olive oil and the onions are golden, remove and set aside.

2. The same skillet add olive oil and from the heavy-Day Chick.

3. Transfer to a bowl. Add date spread, season with salt, pepper and spices and refrigerate for half an hour.

4. Mix the flour with water. Slice the clean work surface leaf cigar.

5. at the bottom of each leaf Arrange a generous tablespoon of filling. Fold the bottom of the leaf over the filling, fold the two vertical sides of the leaf inwards. Using a brush spread the folds of dough glue "of the flour and roll the scroll. Fasteners.

6. Heat oil for deep frying and fry until golden brown cigars. Drain, get rid of excess oil and serve.

Chicken with raisins and almonds

Ingredients (for 4 servings):

• 8 chicken legs sawn (ask the butcher to cut the tip of the bone)

• 3 tablespoons olive oil

• 1 onion, chopped

• 4 cloves garlic, crushed

• 1 potato diced

• 1 cup rice

• 1 1/2 cups water

• 2 thyme

• 1 sprig of rosemary

• 1/2 cup dried cranberries or raisins or dried cranberries dark

• 1/2 cup toasted almonds

• Salt and pepper to taste

Preparation:

1. In a large pot, with a wide brim and heat resistant Heat 2 tablespoons olive oil and golden brown the chicken on all sides, remove from the pot and set aside.

2. Add a tablespoon of olive oil and golden onions, garlic and sweet potatoes.

3. Add the rice and fry lightly on the back burner.

4. Add the water, thyme and rosemary. Arrange the chicken pieces over.

5. Preheat the oven to 180 degrees.

6. Season with salt and pepper. Bring to a boil, cover with a lid and place in the oven for an hour and a quarter.

7. Add cranberries and leave in the oven for about 15 minutes.

8. Decorate with bits of toasted almonds and serve.