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.

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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.