Beer - Batter Crepes (CREPES SUZETTE)

Ingredients

• 250 gr flour
• 3 eggs
• 400 ml  milk
• 150 ml beer
• 5 Tbs oil
• 1 packet vanilla sugar
• a pinch of salt
• butter for the pan

Directions

1. In a bowl whisk eggs
2. Add milk and oil whisking slowly
3. Scatter flour, vanilla sugar and salt over the mixture. Whisk until smooth . (You can put all the ingredients into the Magimix and  get a smooth batter, too)
4. Add beer. Mix well
5. Cover the bowl. Let the batter rest for some hours or overnight in the refrigerator
6. When you take off the batter from the refrigerator, stir it well with a ladle
7. In a small nonstick skillet melt a little butter
8. With the ladle pour the quantity of about 1/3 C into the pan
9. As you pour in the batter, move the pan in a circular motion, tipping it to distribute the batter evenly.  (Rotate the pan to form a thin crepe)
10. Cook the crepe until golden brown on the bottom
11. Return and cook the other side, too
12. Repeat with the remaining batter
13. Cover the crepes with a towel or with aluminum foil to keep warm 

SAUCE SUZETTE

Ingredients

• 2 oranges, juice 
• 2 oranges, rind
• 2 Tbs sugar
• 1 package vanilla sugar
• 1 Tbs orange liqueur (Grand Marnier)
• 20 gr butter

Directions

1. Melt butter in a small skillet
2. Add sugar and stir until dissolved
3. Add rind and juice, bring to simmer
4. Turn heat to low. Add liqueur
5. Serve the crepes with the sauce

Coconut Milk Curry Chicken

Ingredients

• 500 gr chicken breasts ( boneless, skinless and diced )
• 1 or 2 onions, sliced
• 1/2 hot green pepper,sliced
• 1 can coconut milk
• 3 Tbs sweet Chilli sauce
• 2 Tbs curry powder
• 2 Tbs soya sauce
• 3 Tbs oil
• a pinch of black pepper and salt
• 1 tsp corn flour mixed with a little water until it gets thick

Directions

1. In a large skillet or in a wok heat oil, and fry chicken pieces
2. Take off chicken and fry onions and green pepper lightly
3. Add fried chicken to onions
4. Pour coconut milk over chicken mixture
5. Add curry powder, Chilli sauce and soya sauce
6. Mix well all together. Cook on high heat for a minute
7. Add cornflour  mixed with a little cold water 
8. Mix well
9. Lower heat to medium low
10. Simmer for a few minutes until sauce becomes creamy
11. Serve with white rice

Fried Calamari

Ingredients

• 500 gr calamari, cut into thick rings
• 1 Tbs sugar
• 1/2 tsp baking soda
• 3 Tbs lemon juice
• 4-5 Tbs flour
• 1 C flour
• about 3/4 C soda water

Directions

1. Mix sugar with baking soda and lemon juice. Soak calamari in this mixture.
2. Let rest for 2-5 hours or longer in the refrigerator.
3. Rinse and drain soaked calamari.
4. In a bowl mix flour, 1/2 tsp salt and a pinch of pepper.
5. Dip calamari in flour mixture.
6. In another bowl mix 1 C flour and soda water. You have to obtain a thick mixture.
7. Dip the floured calamari into the flour- soda mixture.
8. Fry the calamari in hot oil- until brown and crispy.
9. Drain calamari on paper towel.
10. Serve hot.

Salmon or Tuna Mousse

Ingredients

• 2 cans tuna , or red or pink salmon, drained
• 3 Tbs mayonaise
• 1/4 C ketchup
• 2 Tbs lemon juice
• 1 tsp mustard
• 1 tsp worcestershire sauce
• 1 small package gelatin, mixed with a little cold water till thick. Then add water to make 1/2 C.
• A pinch of salt and pepper
• 2-3 drops tabasco
• 70 mg cream fraiche

Directions

1. Put the tuna or salmon in  food processor or with a hand blender blend it.
2. Add everything apart cream , continue blending.
3. At the end fold in cream.
4. Pour into plastic wrapped container.
5. Refrigerate  for at least 5 hours. 

White Bread

Ingredients

• 1 1/2 C water
• 4 Tbs dry milk
• 4 Tbs oil
• 2 Tbs sugar
• 2 tsp salt
• 4 C bread flour
• 1 1/2 tsp active dry yeast
• 2 Tbs starter (mahmetzet)or (sourdough)- see recipe in the blog

Directions

1. Add the ingredients into the bread pan in the order listed above- up to the starter
2. The starter you add some seconds after the machine starts to function
3. When bread is baked, take it out of the pan
4. Let bread cool thoroughly before slicing

Spinach Salad

Ingredients

• 2 Packages spinach for salad
• 1/2 C olive oil
• 1/2 C white vinegar
• 3 1/2 Tbs honey
• 1 C dry apples or dry abricot or dry cranberries

Directions

1. Shake well all sauce ingredients in a closed jar
2. Place spinach in a large bowl
3. Just before serving pour the sauce over spinach
4. Toss well
5. Add dry fruit

Carrot Salad

Ingredients

• 8 Carrots
• 3-4 green onions
• 10 sweet pecans, chopped thick and some left hole to garnish

Sauce Ingredients

• 1/4 C oil
• 1/4 C white vinegar
• 1 Tbs brown sugar
• 1 tsp Mustard
• 2 clove garlic, crushed
• salt and pepper

Directions

1. Wash and trim carrots
2. Grate them in a food processor with the coarse grater attachment or with julienne attachment
3. Place in a serving bowl. Add green onions
4. Shake well in a closed jar all sauce ingredients
5. Pour the sauce over carrots. Toss well
6. Sprinkle over the pecans

Walnut Cake

Ingredients

• 2 eggs
• 3/4 C sugar
• 1 C flour
• 100 gr butter (room temperature)
• 4 Tbs milk
• 1 package vanilla sugar
• 1/2 package Baking powder
• 1/2 C walnuts, chopped
• 1 Small apple, chopped into small chunks or 50 gr chocolate chips

Directions

1. Grease a tube pan
2. In a mixing bowl, beat egg whites
3. Whisk together butter and sugar
4. Add egg yolks
5. Add flour and baking powder, milk, vanilla sugar
6. Fold in walnuts and chocolate or apple
7. Fold in egg whites
8. Pour the mixture into the greased pan
9. Bake in 180 C preheated oven for about 45 minutes

Burmuelos de Patata ( Potato Muffins)

Ingredients 

• 4 large potatoes, boiled, mashed
• 1/2 C matzo meal
• 1 1/2 Tbs potato starch
• 1 tsp baking powder
• 1/2 C parmesan cheese, grated
• 1/2 C gruyere cheese , grated
• 4 eggs
• 1/3 C milk
• 1 yogurt
• 1/3 C oil
• (optional) You can add olive rings ,or chopped dill, or chopped parsley, or a chopped and fried onion.
• gruyere cheese for topping

Directions

1. Mix all ingredients together. Do not beat
2. Bake in small, oiled muffin molds
3. Top the muffins with grated gruyere cheese before you put to the oven
4. Bake at 180 C preheated oven until golden brown.

Walnut Drop Cookies

Ingredients

• 1 C matzo meal
• 1 C nuts, chop with knife
• 1 C sugar
• 1/2 C oil
• 2 eggs
• 1 matzo, crumbled by hand
• 1 tsp baking powder
• 1 tsp cinnamon, or some chocolate chips, or orange zest

Directions

1. Combine all dry ingredients together
2. Beat eggs with sugar. Add oil, beat well.
3. Mix egg mixture with dry ingredients.
4. Line a baking pan with baking paper.
5. Drop tablespoons of the batter onto the baking sheet with 2 cm distance from each other
6. Bake at 180 C preheated oven for about 15 - 16 minutes.
7. Cookies will harden as they cool.

Almond Cookies

Ingredients

• 250 gr almonds, sliced thinly
• 1/4 C sugar
• 2 egg whites
• (optional) 50 gr chocolate chips

Directions

1. Beat with a fork egg whites with sugar
2. Add almonds and (optional) chocolate chips
3. Pour a tablespoon of the mixture into oiled muffin cups. With the back of the spoon form a very thin layer of almonds
4. Instead of muffin cups you can line a baking pan with baking paper. Pour a tablespoon of mixture over the baking pan with 2 cm distance from each other
5. Bake in 180 C preheated oven for 10 - 15 minutes
6. Once the cookies are cool, store in airtight container

Almond Cake

Ingredients

• 200 gr almonds, ground
• 1 Tbs matzo meal mixed with 1 tsp baking powder
• 5 eggs
• 3/4 C sugar
• 1 Tbs cognac (optional)
• Syrup = 1 C sugar + 1 C water

Directions

1. Line a 26 cm spring form pan with baking paper
2. In the mixing bowl, beat well eggs with sugar until light and fluffy.
3. At very low speed add gradually, almonds and matzo meal with BP.
4. Scrape batter into prepared pan. Smooth surface.
5. Bake the cake in 180 C preheated oven for about 45 minutes.
6. Cool completely the cake.
7. Remove the base of the cake.
8. Remove the baking paper.
9. Place the cake onto a serving plate.
10. Prepare a syrup with 1 C sugar, 1 C water
11. Pour hot syrup over cool cake.

CHOCOLATE FROSTING

Ingredients

• 100 gr dark chocolate
• 2 eggs (whites and yolks separated)
• 1 Tbs sugar
• 50 gr margarine

Directions

1. Melt chocolate and margarine in micro wave
2. Beat egg whites with sugar
3. Mix egg yolks with melted chocolate mixture
4. Fold egg whites into chocolate mixture.
5. Spread frosting over the cake.

Fried Matzo

Ingredients

• 4 matzos, cut each of them into 4 pieces, soak in milk and dry between 2 towels
• 2 eggs
• oil to fry

Directions

1. Put 2 pieces of dried matzos together
2. Dip in beaten eggs
3. Fry each side in oil until golden brown
4. Serve with syrup
5. Sprinkle cinnamon on top
6. Can be accompanied by different sorts of cheeses

Syrup

• 1/2 C sugar
• 1/4 C honey
• 3/4 C water

Boil sugar, honey and water until you get a syrup.

Passover Megina ( Meat Pie )

Ingredients

• 1 kg ground meat
• 1 C chopped onions
• 7 eggs
• 2 hard boiled eggs, chopped
• 3 Tbs oil
• 1 tsp salt
• a pinch of pepper and nutmeg
• 1/4 C chopped parsley
• 4 sheets of matzo, soaked in water, squeezed and crumbled.
• 2 potatoes, boiled and mashed
• 1/2 or 1 C chicken broth

Directions

1. Brown onions in oil.
2. Add meat, cook breaking up meat with a wooden spoon.
3. Simmer until all liquid evaporates.
4. Add salt, pepper and nutmeg.
5. When mixture is cool, add parsley, hard boiled eggs and matzos.
6. Add  6 beaten eggs mixing slowly.
7. Pour the mixture into a greased baking dish.
8. Beat an egg, mix with the mashed potatoes. Spread the mixture over top.
9. Bake in 200 C oven for about 30 minutes.
10. After removing from oven, pour chicken broth over top.

Baked Fish with Tomatoes and Onions

Ingredients

• 1 kg boneless fish ( I used Nile perch)
• 4 onions, sliced
• 2 cloves garlic, chopped
• 5 - 6 large tomatoes, chopped
• 1/2 C parsley, chopped
• 1 tsp salt
• a pinch of pepper and paprika
• 1 lemon, juice
• 1 C milk for marinate fish

Directions

1. Rinse and drain fish. Cut into medium portions.
2. Place the fish on a shallow bowl and marinate with milk for an hour. 
3. Drain the fish.
4. Heat oil in a large pan. Brown onions on medium heat. Add garlic.
5. Add tomatoes, salt and pepper. Cook for about 10 - 15 minutes.
6. Pour half of the sauce on a baking dish.
7. Place fish over sauce. Sprinkle a little salt and pepper.
8. Pour the other half of the sauce over fish.
9. Pour lemon juice and sprinkle parsley on top.
10. Bake on 200 C oven for about 45 minutes.

Spagetti With Bolognese Sauce

Ingredients

• 1/2 kg ground beef
• 1 oignon, chopped
• 1 can crushed tomatoes in puree or tomato paste
• 2 Tbs oil
• 1 tsp salt
• a pinch of pepper
• a pinch of ground nutmeg
• gruyere and parmesan cheese, for serving
• 1 package spagetti

Directions

1. In a saucepan heat oil and cook onions
2. Add meat, cook breaking up meat with a wooden spoon.
3. Cook until all liquid has evaporated.
4. Add tomato sauce or tomato paste.
5. Cook covered, stirring from time to time. Cook for about 30 minutes.
6. Add salt, pepper and nutmeg.
7. Cook pasta in a pot of salted boiling water.
8. Drain pasta and serve with meat sauce.
9. Sprinkle cheese over. (optional)

Tuna Salad

Ingredients

• 1 can tuna
• 1 egg, hard boiled, chopped or grated
• 1/2 apple, grated
• 1/2 onion, grated or chopped
• 1-2 tsp dill, chopped
• 1 Tbs parsley, chopped
• 1 tsp Dijon mustard
• 2 drops Tabasco
• 2 Tbs mayonnaise
• 1-2 Tbs fresh lemon juice

Directions

1. In a small bowl combine egg with the rest of the ingredients except tuna and apple. Mix well.
2. Add apple. Then add tuna, breaking it up with a fork. If the mixture is dry, add some more mayonnaise and lemon juice.

Mushroom Quiche

 Dough

• 1 1/2 C flour
• 1 tsp baking powder
• 100 gr butter, cold, cut into small cubes
• 1/2 tsp salt
• 1 egg
• 1 Tbs water (if needed)

Place all the above ingredients into the food processor to prepare the dough. It can be prepared without food processor, too.

Ingredients

• 500 gr button mushrooms, cut into quarters or slices
• 2 Tbs oil
• 2 onions, chopped or thinly sliced
• 1 tsp salt
• a pinch of pepper
• 250 ml creme fraiche 15 % or 9 % cream cheese
• 2 eggs
• a pinch of nutmeg
• 2 C gruyere cheese, grated

Directions

1. Fit dough into a round or square pie pan. Make some holes with a fork.
2. Freeze the dough.
3. Before baking, place baking paper over frozen dough. Fill with dried beans.
4. Bake for about 15 minutes.
5. Remove from oven. Remove beans and baking paper.
6. Return to oven for about 10 more minutes.
7. Heat oil in a large saucepan. Cook onions. Add mushrooms and cook until all liquid has evaporated. Let the mixture cool.
8. Sprinkle 1/4 of the grated cheese over the bottom of the crust.
9. Spread cooled mushroom - onion mixture evenly.
10. Sprinkle 1/4 of the cheese over the mushroom mixture.
11. In a bowl whisk together cream cheese or cream, eggs, salt, pepper and nutmeg
12. Pour this mixture over mushrooms.
13. Sprinkle the remaining grated cheese over the top.
14. Bake on 190 C preheated oven for about 30 minutes.

Cheese Cookies

Ingredients

• 1/3 C oil
• 80 gr butter,  room temperature
• 1/3 C yogurt
• 2 eggs, for the dough
• 3 1/2 C - 4 C flour
• 1 package Baking Powder
• 1 C gruyere cheese, grated 
• 1 C Bulgarit cheese or other white cheese, grated
• 1/4 C fresh dill, chopped
• 1 tsp salt
• a pinch of pepper
• sesame seeds and black seeds for topping
• 1 egg, for topping

Directions

1. Make a dough with the ingredients mentioned above.
2. Place the dough in a bowl. Cover it. Let it rest for 1 hour in the refrigerator.
3. Roll the dough in a floured surface about 1/2 cm thick.
4. Cut with round disc.
5. Brush the cookies with beaten egg.
6. Sprinkle sesame and black seeds on top.
7. Bake at 180 C - 190 C preheated oven, until golden brown.
8. Store in airtight container.

Potato Salad

Ingredients

• 750 gr potatoes, cooked and cut into about 2 cm cubes
• 1/2 C celery, chopped or sliced thinly 
• 1 Tbs mayonnaise
• 1 tsp Dijon mustard
• 2 Tbs oil
• 1 Tbs fresh lemon juice
• 1 Tbs white wine vinegar
• 1 tsp honey
• salt and pepper

Directions

1. In a large pot cook potatoes in boiling water.
2. Cook for about 20 minutes until potatoes are tender.
3. In a medium bowl whisk mayonnaise, oil, honey, mustard, vinegar and lemon juice.
4. Pour the sauce over potatoes and celery
5. Using a rubber spatula combine all the ingredients.
6. Serve at room temperature or cold.

Black Lentil Salad

Ingredients

• 1 1/2 C black lentils
• 1 or 2 avocados, sliced (optional)
• 1 onion, chopped or sliced thinly
• 2 Tbs shallots, chopped
• 2 C sunflower sprouts or 1/2 C parsley, chopped
• 2 Tbs balsamic vinegar
• 2 Tbs lemon juice
• 1/4 C oil
• salt and pepper

Directions

1. Cook lentils in boiling water for about 30 minutes until firm tender.
2. Drain lentils. Rinse with cold water. Drain once more.
3. Add all other vegetables.
4. Prepare sauce shaking vinegar, lemon juice, oil, salt and pepper in a small jar.
5. Pour the sauce over lentil salad. Stir to combine.

Purple And White Cabbage Salad

Ingredients

• 1/4 purple cabbage, thinly sliced
• 1/4 white cabbage, thinly sliced
• 2 carrots, grated thick julienne
• 1/4 package mixed salad leaves
• 2 Tbs oil
• 3 Tbs fresh lemon juice
• 2 Tbs strawberries vinegar
• 1 tsp Dijon mustard
• cashew nuts, roasted and salted

Directions

1. Mix all the vegetables together.
2. Prepare the sauce putting oil, lemon juice, vinegar and mustard into a jar and shaking well.
3. Pour the sauce over the salad 1/2 hour before serving.
4. Top the salad with cashew nuts just before serving.

Salmon With Dill And Mayonnaise

Ingredients

• about 1 kg salmon, boneless and skinless
• 3 Tbs mayonnaise
• 2 Tbs olive oil
• 3 lemons,  juice
• 1/2 C fresh dill, chopped
• 3 cloves garlic, crushed
• a pinch of salt and pepper

Directions

1. Cook salmon in steam cooker or in a large pot boil water, salt and pepper cook the salmon in boiling water. Simmer for about 10 minutes.
2. Transfer salmon to a platter.
3. In a bowl whisk mayonnaise, oil and lemon juice. Add dill, garlic, salt and pepper.
4. Pour the sauce over salmon.
5. Serve in room temperature or cold.

Baked Macaroni

Ingredients

• 200 gr Casarecce pasta or elbow macaroni or any other kind of macaroni
• 250 gr button mushrooms, cut into quarters
• 1 large onion, chopped
• 2 Tbs oil
• 1 sour cream 9%
• 1 egg, beaten
• 1/2 tsp salt
• a pinch of pepper and paprika
• a pinch of nutmeg
• 1 C gruyere cheese, grated
• 1/2 C parmesan cheese, grated
• gruyere cheese for topping

Directions

1. Boil water in a large pot. Add 1 Tbs salt. Add pasta into boiling water.
2. Cook pasta to al dente. Almost firm, not soft.
3. Heat oil in a large saucepan. Cook onions, then add mushrooms. Stir and cook for a few minutes.
4. In a small bowl whisk egg with sour cream. Season with salt, pepper and nutmeg.
5. Add  cheeses. Pour the mixture over mushrooms. Mix well.
6. Pour the mushroom - cheese mixture over cooked pasta. Mix well.
7. Pour the pasta mixture into a baking dish or as seen below into individual silicon baking molds.
8. Top with grated cheese.
9. Bake in 190 C preheated oven for about 15 minutes.

Sambusa (Stuffed triangular meat pastries)

Ingredients

• 1/2 package Maroccan cigar sheet dough or phyllo
• 1/2 kg ground beef or ground chicken breast
• 1-2 onions, chopped
• 2 Tbs oil
• 1 Tbs chicken soup mix
• 1 tsp salt
• a pinch of pepper and paprika
• fresh coriander, chopped
• 2-3 Tbs Masala 
• 1 Tbs flour (for paste)
• 1 Tbs water (for paste)

Ingredients for Masala

• 1-2 C fresh coriander
• 5 cloves of garlic
• 1 hot green pepper, seeds removed

Directions for Masala

1. Place coriander, garlic, hot green pepper into food processor. Add 2-3 Tbs of water. 
2. You can freeze this mixture and take a little when ever you need it.

Directions for filling

1. Heat oil in a saucepan. Add onions. Cook stirring.
2. Add ground meat, masala and soup mix. Continue cooking . While cooking, separate the meat with a wooden spoon to avoid clumps from forming. Cook until all liquid has evaporated.
3. Add salt and pepper. Turn off heat.
4. Add fresh coriander. Mix well. Set aside.
5. In a small bowl mix flour and water to make a paste.

Directions for Sambusa

1. Cut the Maroccan cigar sheet dough in half and fold each of them. If you use phyllo sheets, cut them into about 4 cm strips.
2. Place 1 Tbs of meat filling on the bottom end of each strip.
3. Fold from side to side diagonally to form a triangle.
4. Stick the edge with a drop of flour - water paste.
5. Heat oil and fry the sambusas until golden brown.
6. Place them on a paper towel to soak extra oil.