Monday, December 31, 2012

Wednesday, December 12, 2012

WINTER TIME AND HOME REMEDIES FOR COLDS, FLU AND FEELING UNDER THE WEATHER.

    We all have days in winter when we feel down and under the weather.  First thing is stop and think  what you have been doing, eating, how is your sleep and exercise.  If you feel stuffy, full of mucous  blocked and choking early in the morning with blocked passages, stop dairy foods for a day or two.  Drink more water.  You forget in winter that the body still needs water.  Have teas like Chamomile  Sunrider Fortune Delight, the cinnamon  flavor or lemon, drink  Green Tea, boiling water with a few slices of lemon, mint leaves and honey.
For sore throats and bronchial passages that hurt, have grated ginger, or two ginger cubes in boiling water . You buy these ginger'candies' sugared or unsugared at the health stores. Just  drop two into a cup of boiling water at night, cover with  a saucer. Drink this is the morning, as you begin the day You will be amazed that after a few days the mouth and throat feel clean and fresh.  For prevention of flu have a basket on onions in the kitchen area the whole winter. They send colds out the window. Old wives tale?   It works.

Make light meals in the evening, steamed vegetables, a light omelette  a salad and natural dressing of lemon and olive oil.  Skip  fancy sauces and rich foods. You can have a bowl of oatmeal cooked in water or milk, with cinnamon and a few raisins,   flax seeds and bran. Excellent for the system
Soup is a good evening meal with wholewheat toast, or  brown rice in it.
Eat slowly and with a sense of mindfulness   If you eat at the table, sitting in a comfortable position, the food tastes good and you feel like you have had a meal. TV eating does not give meal satisfaction.. It only lasts until the next food advertisement and then you eat more..
Eat an orange and another citrus fruit daily in winter. Eating the fruit is important  Drinking orange juice is good, but drink it slowly. Let it start 'digestion' in the mouth.

Have bedtime drinks that are caffeine free. Skip the coffee and strong  tannin in teas. Have hot milk, or soy milk  and water, with a dash of cinnamon., Delicious and good. Have the juice of  half a grapefruit in a glass of boiling water wit a dash of honey  Great TV time drink in a tall glass.   Make a treat  Boil water in a pot, about two cups per person, add a few slices of Oranges , grated apple and the peels, two cloves, cinnamon
and honey.  Strain  Drink hot, lovely apple cider. If you wish you can add a tea bag when it is  ready..

Make sure kids drink water when they brush their  teeth in the morning and evening. It does not have to be a large quantity, but it is healthy for the bowels and general well being.

Make sure sleep areas are well ventilated during the day and keep the kiddies in a bed that the sheets are tucked in., When the duvet slips off, they are often uncovered....

Be happy, be well and have a cosy winter Love and light Rona..

Thursday, December 6, 2012

……………………FESTIVAL OF LIGHT

We all love light and candles, a flame with a flicker of all the colors of warmth, candles to light up the dark, the soft glow of a few candles, a memorial candle….and of course the joy of candles on a Birthday cake. Chanukah, the Festival of Dedication, is the time when we light candles nightly and celebrate with songs, stories and eating foods made in oil. The symbolic part of the Chanukah is the history of a people, the challenges they faced and the dedication they had . to overcome all obstacles and believe in themselves.. 

In Israel we eat Doughnuts for the week. There are of course rehearsals as the bakers make them ahead of time……it is amazing how many doughnuts they sell before the Chanukah week. And then when all the calories, sugar and jam has been devoured, we vow no more until next year. They are so yummy….


SAFETY RULES WHEN YOU MAKE DOUGHNUTS…..PLEASE READ THIS CAREFULLY.

Working with hot oil can be dangerous, so be careful;.
Prepare all the mixtures before you heat the oil.
2.HAVE A LID LARGE ENOUGH TO COVER THE OIL. 
3. Fill the saucepan , only half way. Test heat of oil. Drop a square of bread into it. If it browns quickly, it is hot enough. 
4. Lower the food SLOWLY into the pot. 
5.Only do a few at a time . It makes turning easier.
6. Do not have kiddies near the stove.
7.In event of a fire, turn flame off. Cover with lid. Do not pour water on the flames. You can smother the flames with a damp towel. I do not like to be negative, but one needs to be careful.
8. Finally, focus on what you are making, not the phone and the doorbell. If you do have to turn away, switch off the heat and remove the pot to the back of the stove out of danger to kiddies. 

CHANUKAH DOUGHNUTS. 

These are so easy and take ten minutes to make. 
350grams of Self raising flour.
2eggs.
2cups of yogurt. 
2 dessertspoons of sugar. I use brown sugar.
1 teaspoon vanilla essence.
A dash of salt.
Mix all well . Use a deep saucepan and let the oil fill it half way. Deep enough for the doughnuts to be submerged. Use a spoon to drop them carefully into the hot oil. Deep fry and have a strainer lined with absorbent paper. The doughnuts can be spooned onto this carefully.. This gets rid of excess oil. Have a teaspoon of jam ready .to inject into the doughnut and roll them into a bowl of sugar powder. Drain again on paper. …You can drizzle chocolate or carob sauce on the doughnut.

APPLE FRITTERS. 

These are a change from doughnuts.
Use 2eggs, 2 Tablespoons milk, and a cup of water. Beat all together 
Add the following: 1 teaspoon Baking Powder, half a cup of brown sugar, 2 cups flour, pinch of salt and half a teaspoon of vanilla essence. 

.Slice 3 peeled Granny Smith apples. Slice thinly and add raisins and pecan nuts. Mix well. Heat the oil and fry the fritter. Simply use a large soup size spoon and drop carefully into the oil. Drain. These take a few minutes. Serve with pureed cooked applesauce, honey and cinnamon sugar. Leave all in little bowls and people can choose their favorite. Some people like it with ice cream or custard.

RAW POTATO LATKES.

4 Potatoes
1 tsp baking powder.
Half a teaspoon of bicarbonate of soda
2 chopped medium size onions. 
3.eggs
Half a cup of flour
Pinch of ginger or nutmeg
Salt and pepper to taste and oil for frying.

Peel and grate the potatoes. Sprinkle with the soda and squeeze out the excess liquid. To avoid discoloring you can add a teaspoon of vinegar. Mix with the other ingredients.
Drop the batter by spoonfuls into deep oil and fry until the pancakes are crisp on the outside. Drain on paper and serve hot with apple sauce . These can also be part of a main meal. 

CORN LATKES. 

These are fun and easy to serve as a cocktail snack. 
3/4 cup corn. 1/4 cup cornmeal. 1/2 cup flour. 
1/2 teaspoon baking powder, 1/4 teaspoon salt.' 1/2 teaspoon curry powder.
1 beaten egg. 1/2 cup chopped onions.
1/2 cup milk. (soya milk for parave)
Mix all the ingredients well and drop by teaspoonfuls into a frying pan of hot oil. Turn once and drain. Serve with a cocktail stick, sliced cucumbers and olives.

If you make ready packaged latkes, drain them well and keep ready to reheat in the oven.
, I often use use the Gremslach mixture , that we use at Passover and serve these with a pineapple sauce or fried mushrooms and onions. 

GREMSLACH.
2 eggs.
2 cups water.
2 tablespoon of oil.
Salt to taste.
Matzo meal.
Meat the eggs, add oil and beat well.
Pour in the water and seasoning. Add the matzo meal slowly. It needs to be a loose mixture. Let it stand for two hours. Mix in three tablespoons of crushed walnuts or pecan 
nuts. Make balls and press them flat. Fry in hot oil. Drain. Serve with a cocktail stick.

Finally, have a theme for the evening. Let the Menorah be the focus of the table. Use blue, silver and gold for serviettes and yellow flowers. Let the wrappings and cards reflect the theme of Chanukah, candles and lit flames. Kids love chocolates and chocolate sauce to add to the doughnuts. Have a choice of fun edibles for them to enjoy. The money coins made for the festival are a great decoration all over the table. Print the prayer and a few songs for each person. That way everyone feels good to participate. Take photos of each family next to the candles and you can use them next year for an email card. If you look at the photos over the years, they are a great memory of a joyous occasion. 

Wishing you fun, light and meaningful togetherness. 
Love and lots of light 
Rona

Wednesday, November 28, 2012

Egg Plant.
 This delightful vegetable was a hit in Israel in the sixties and seventies. Now it is re invented into different styles, but remains a simply versatile and delicious food.

We used to make dips, eggplant fritters, eggplant Parmesan style, eggplant a ratatouille casserole, eggplant salads with mayonnaise and spices and even cakes and soups.

Here is a lovely  way to make a  dish that is quick, stylish and easy to do.

BAKED EGGPLANT,TECHINA AND SPICES

.Take eggplants and wash and prick them . I use half for each person . Do not cut,simply bake in a hot oven  Turn them a few times. I place two red and two yellow peppers in the oven as well and a complete garlic cut in half , sprinkled with olive oil. When the eggplants are soft, let them  cool  for a while and then cut in half, retaining the stalk on the  side. Wash the peppers under cold water and skin them, cut into little pieces.  Use  the garlic cloves to mix with the peppers and techina.
Place the cut egg plants on a large oven dish.
Sauce.  Mix the chopped peppers, salt and pepper, mashed garlic cloves. just one or two,  three teaspoon of flaked almonds, a teaspoon of pesto,  a tablespoon of techina for each eggplant. Mix well and spread over the eggplant. Bake for ten minutes and serve with wholewheat rice and chopped parsley on the side.
Enjoy.   You can even put some  aside for the next day and warm  them up again.


EGGPLANT FRIED AND SPICED.

Cut three eggplants into slices  Use  wholewheat flour to dip them in with spices. I use turmeric, salt, pepper, chopped spinach and   and a dash of curry powder.  I beat two eggs and dip the eggplant into the flour and egg mixture and fry in oil for a few minutes. Then I drain them on paper towels and place them in an oven dish with a few cut up onions and  shredded cabbage. The onions and cabbage  should be steamed for ten minutes to wilt them.   Sprinkle olive oil and  and  grated Bulgarian cheese over it all and bake for ten minutes. Serve with cooked pasta, rice or couscous.


Have fun and remember eat more and more vegetables................experiment and enjoy them in a variety of ways.

Love and light Rona

Tuesday, November 20, 2012

''GRATITUDE IS NOT ONLY THE  GREATEST OF VIRTUES,
BUT ALSO THE PARENT OF OTHERS''

CICERO

  WISHING YOU ALL A WONDERFUL THANKSGIVING.
 LET THE RE UNIONS BE WARM AND MEANINGFUL
 TAKE TIME TO REFLECT ON WHAT LIFE HAS GIVEN TO YOU
MAKE TIME TO SMILE AND TAKE AN INTEREST IN EVERY ONE AROUND YOU
 BLESS OUR FAMILIES, FRIENDS, NEIGHBORS AND ALL THE PEOPLE WE LOVE
SEND  THANKS AND LOVE TO EVERY SOLDIER
WHO TAKES TIME OUT OF HIS COMFORT
ZONE, TO SERVE THE LAND AND PROTECT US.

BE KINDER, BE MORE CARING
 BE COMPASSIONATE   WE ARE NOT ALL THE SAME
 BUT EACH PERSON MATTERS..
 TREAT EARTH, ALL LIVING BEINGS AND ANIMALS
WITH GENTLENESS
 BLESS YOU WITH HEALTH AND JOY.
  LOVE AND LIGHT
   RONA
                                 

Thursday, November 1, 2012

 
Posted by Picasa

Wednesday, October 31, 2012

 
Posted by Picasa


RISE….RISE….RISE

I had the pleasure of eating at a lovely place called RISE in Dallas, Texas.
My sister, Helena, knows I love ambiance and good food that is well presented. We went there for a treat. It is a unique SOUFFLE restaurant and you leave feeling you have had a wonderful meal and feel light and satisfied.
The place is run by a lovely lady, called Hedda. Hedda comes from France and has combined her love of cooking and antiques to create a setting that is charming and rises to any occasion.
Good soufflés. made with the best organic ingredients, fresh herbs and clever and balanced cooking flavors and style are a delight
The restaurant has little bits and pieces you can buy, bric a brac arranged with a light feminine touch, environmentally created articles, natural linens, recycled glass for drinking glasses and plates and a collection of French antiques you want to go home with
One  visit is not enough. It is place you feel at home in and have the urge to return.

They have a beautiful book you can buy there and try out the great recipes

Try to make a soufflé and remember to serve it immediately, with a little side dish, a good wine and appreciative diners

Cheese soufflés: 50g butter, 25grms breadcrumbs, 50grm flour, 1 teaspoon mustard powder, 300ml milk, 4 eggs .100 grams grated goats or cheddar cheese. Warm the oven to 200 C (400 F).
Melt butter in a double boiler. Add flour, breadcrumbs, mustard and remove from the heat Add milk and mix . Return to heat and stir  until it is thick. Cool in a bowl of ice cold water under the  pot. Crack and separate the eggs, Whisk the whites stiff. Mix the yellows into the sauce add the goats or cheddar cheese. Stir in the stiff whites.  Place in little ramekins that have been lightly buttered. Place in the oven and bake until the soufflé has risen……serve immediately.

Chocolate, individual little soufflés for dessert.

200 grams dark chocolate.150 grams butter, cut into cubes.
6 eggs. 175 grams sugar. 125 grams flour.   You can use brown sugar and a mix of brown and white flour..
Warm oven to 180c.

Melt chocolate and butter  in double boiler. Beat eggs with sugar. Add flour, fold in chocolate mixture.
Divide into little pots and bake 10 minutes. Serve with cream, custard or a little ice cream.  Decorate with a few mint leaves, or dust with icing sugar. Makes an elegant dessert.

You can create soufflés with fresh pears, strawberries, and even coffee soufflés. I  picked up  ideas for soufflés from CUISINE MINCEUR by Michel GUERARD  1976. His ideas of cooking and baking are wonderful

Have a great week and love and light Rona


Saturday, October 27, 2012

 
Posted by Picasa

Saturday, October 13, 2012

 
Posted by Picasa
 
Posted by Picasa

THANKSGIVING


THANKSGIVING…………

Another year has flown by and here we are planning Family Get Togethers and meals, gifts and fun. I always advise people to plan ahead and have time to be with the guests and family. Do not go overboard and have so much to do, that you end up exhausted. We live in a world where we can plan ahead, freeze some items and store carefully in the refrigerator.

Plan the areas you will use, tables, chairs, outdoor furniture, umbrellas and plates, glasses, cutlery and cloths . Buy a few seasonal pot plants that can serve as décor and then be planted into the garden afterwards. Buy all the goodies, candies, throw away dishes, gift wrappings, bows, cards and gifts now. Have abundant extras like a few toothbrushes, toothpaste and shampoos, shower caps and sun tan items for stay over guests. You need to check the First Aid Kit for minor scratches and injuries.

Make sure the cameras  are ready...................


Look at my  Sane and Sensible article of November 21, 2009 for lots of recipes and ideas.

VEGETABLES TRAY FOR THANKSGIVING.
This can be made two days ahead.

Buy beets, sweet potatoes, yams, carrots, cauliflower, onions, garlic eggplants. potatoes zucchinis,pumpkin and mushrooms. For flavors use parsley, rosemary, basil, tarragon and mint leaves. Where possible use fresh vegetables and herbs.

I wash the vegetables. The hard ones like beets, sweet potatoes and potatoes are steamed for five to eight minutes and then prepared for baking. Garlic are cut in half and sprinkled with olive oil for baking. The onions are peeled and baked whole Pumpkin, egg plant and zucchinis are sliced carefully and mushrooms are placed in a   separate dish, spiced and sprinkled with olive oil and a little juice of onions and garlic.
Arrange all the vegetables on a large baking tray that has   been wiped with olive oil. Sprinkle the rosemary on the potatoes, a little cinnamon on the sweet potatoes and pumpkin, some tarragon on the zucchinis and  use salt and pepper, vegetable salt and sprinkled dried onions on the other vegetables. The cauliflower can be steamed and then put on the tray with a little grated cheese and  chopped almonds.  
Bake in a medium oven for forty minutes, but baste with the olive oil a few times.  Cool and refrigerate. You can warm these up to serve on Thanks giving day.


FABULOUS SALAD WITH BEANS, ZUCCHINI AND FETA CHEESE.

 Buy three cups of green   beans and cut up into  finger size pieces. Steam over water with a tea bag in it. Cut the zucchinis into angles pieces and steam as well Place these into an oven dish and cover with chopped parsley and some mint leaves. Sprinkle over a dressing of lemon juice, olive oil and mixed herbs. Grate a cup of Feta cheese over this and serve in  a large bowl.  You can add one or two nasturtium flowers as décor or a few chopped hazel nuts.

COOKED SWEET POTATOES AND SLICES OF CHEESE AND BREAD STICKS.

Cook five sweet potatoes and cut into finger shaped pieces. Cool Arrange on  a flat platter. Buy a hard yellow cheese and arrange pieces of even sizes in rows with alternating bread sticks. Serve with a dressing of half a cup of orange juice and half a cup of techina, blended with a little honey and pour over and serve.

MUSHROOMS BAKED WITH BABY ONIONS AND GARLIC.

Prepare wiped mushrooms, about thirty button mushrooms. You can use a variety of mixed mushrooms as well. Place them in an oiled oven dish. Peel ten to fifteen baby onions and add them Use garlic cut in half and a few slices of kohlrabi. Mix in some chopped parsley and grated ginger. Add salt and pepper according to taste and sprinkle olive oil over all the vegetables. Cover and bake for twenty five minutes in a medium oven. Check and if the vegetables are soft, uncover and let it stand for a few minutes in the oven.
Serve this on a bed of mashed potatoes with lots of chopped parsley as décor. For a quick way, just split two French loaves and fill with the mushroom  mix

It all works as long as you remain smiling and relaxed
 Have a  HAPPY THANKSGIVING………………………………………………

LOVE AND LIGHT  

RONA

THANKSGIVING

 


"Gratitude is not only the greatest of virtues, but also the parent of others."
Cicero.

Monday, October 8, 2012

 
Posted by Picasa


   QUICK AND EASY LUNCH SALADS

BEETS...BEETROOT

  Use three  raw beets, peel and grate them .  Grate three carrots, one kohlrabi and one peeled apple or a pear.  Add spinach leaves, a few walnuts and almonds. These can be crushed. Make a dressing of the juice of two oranges, a tablespoon of techina and a two teaspoons  tablespoon of  honey, two teaspoons of olive oil and slat and pepper.  I add one or two tablespoons of sultanas  If you prefer an easy sweet  dressing, use pomegranate juice with olive oil and a little parsley.
I serve this with cottage cheese on the  side for a dairy meal or just good hummus with a meat meal.



BEETROOT AND BAKED POTATOES.

 Cook three beets and bake four potatoes.  Peel the beets and slice into cubes. Dice the potatoes, You can leave the skins on.  Saute two thinly sliced onions and two  crushed garlic cloves in a little olive oil, two teaspoons of pine nuts and   a teaspoon of mustard seeds, salt and pepper.  Then mix the beets and potatoes in with the sauteed vegetables and add a thin dressing of olive oil and   techina.

BEETROOT, PEAS AND CAULIFLOWER.

Cook three beets, Cool and remove skins.   Steam two cups of cauliflower, a cup of peas, a cup of chopped kale and one small onion.  Mix with the beets.  Add salt, pepper and  a little olive oil and natural apple cider vinegar.  Mix gently and serve with a sprinkling of sunflower seeds on top


BEETS AND COOKED APPLES AND WALNUTS

Cook three beets, Cool and peel.  Cube them .Peel three apples and cube them Steam them for five minutes  .     Mix  the cooked apples and beets and add ten chopped walnuts, and a dressing of two teaspoons honey, a dash of cinnamon, two teaspoons of olive oil and  a little lemon juice.   This is lovely served on a bed of lettuce leaves  with sprouts arranged all over  it in a large shallow salad bowl.




Make sure you eat a mix of colors in vegetables. Add cranberries, nuts, sesame seeds   and raisins , dried cut up figs and apricots. .     Enjoy   Love and light  Rona  Kruger    .
 
Posted by Picasa
 
Posted by Picasa

 THINKING AHEAD TO COLDER WEATHER

HAPPY NEW YEAR AND THINKING AHEAD TO COLDER DAYS.

I wish you a good year, time to dream and time to enjoy each day. We have all had a week end of eating and drinking, enjoying cakes ,cookies and candies. Now back to the regular routine.
We suddenly have the weather change and feel the need for a good soup, perhaps a warm bowl of food, a casserole and hot meals .

Here are a few ideas to create winter ideas, for colder evenings.
Firstly reorganize your grocery cupboard. Prepare grains and soup ingredients. Do not rely on packaged soups, Do your own.
There are brown and orange lentils, whole-wheat rice, wild rice, barley, all kinds of beans, wheat, oats, soya products, dried green peas, dried mushrooms, garbanzo, chickpeas pastas and noodles.

You do not have to invest in large quantities. Better to buy for two to three weeks at a time. I take the dry goods and place them in air tight containers. I wash them well , when I use them and many need to be soaked overnight or for a few hours.

Create a collection of containers that are suitable for freezing. Not every kind of plastic is good for the freezer. Go into a reliable store and find medium size containers for cooked soups, beans and vegetarian dishes.

I buy small quantities of herbs and spices. Try to use as many fesh products as you can. Use frozen products when you haven’t enough time to create meals with fresh ingredients. I like to have peas and beans in the freezer.

BASIC VEGETABLE SOUPS.

You need a large pot and a variety of vegetables. Go for yellow, greens and sweet potatoes, white potatoes and grains and beans. If you want to use lentils, beans, wheat and barley, wash and soak for a little while. Use fresh parsley, carrots, pumpkin, onions, garlic, dill and good greens like zucchinis, celery and cabbage, broccoli and Brussels sprouts. Simply wash well and cut up, place in the pot of water, add vegetable salt and pepper. You can add a dash of curry, sweet paprika and a few herbs. Cook on a medium flame and let it boil for a few minutes, lower flame and let if cook until the vegetables are soft. Do not store until the soup is cool.
Freeze soups in medium size containers and thaw before warming up. There is an added advantage when reheating soups, just re energize them by cutting up a carrot, onion and a few grated carrots . Jus drop these into the pot. Looks great and tastes good. This is also when you can add a cup of peas or cut up beans from the freezer.

Serve soup in bowls, with cooked rice, a whole-wheat bread or slices of toast. Enjoy Love and light Rona

Sunday, September 23, 2012

 
Posted by Picasa

Tuesday, September 18, 2012

 
Posted by Picasa
 
Posted by Picasa
GREAT IDEAS TO HAVE AN EASY WEEK.

BUY LOADS OF GREEN VEGETABLES, TOMATOES, CUCUMBERS, RADISH AND CARROTS.
ADD PUMPKIN SEEDS, WALNUTS, ALMONDS AND SOME GRANOLA.
HAVE THREE OR FOUR GOOD CHEESES, COTTAGE CHEESE AND GRATED MOZZARELLA CHEESE.
 CHOOSE THREE GOOD BREADS. BUY WHOLEWHEAT PASTA.
USE OLIVE OIL, SUN DRIED TOMATOES, PESTO AND OLIVE SPREAD.

NOW YOU ARE SET.  DAY ONE  .... WHOLEWHEAT PASTA WITH A CREAMY DRESSING OF ONE TABLESPOON OLIVE OIL, TWO TABLESPOONS, PESTO, ONE TABLESPOON CHOPPED PARSLEY,    SQUEEZE ONE LEMON  AND A JAR OF YOGURT, SALT AND PEPPER AND DRIED ONIONS.   MIX ALL AND POUR OVER THE HOT PASTA AND SERVE WITH A GREEN SALAD.    WHITE WINE AND IT IS DONE. ENJOY.

 DAY TWO.....  BOIL AN EGG FOR EACH PERSON AND A BAKED POTATO.  ARRANGE WASHED  LETTUCE LEAVES ON A PLATE, CUT UP BOILED EGGS, DICED BAKE POTATOES, TOMATOES, CUCUMBERS, GRATED COOKED BEETS AS DECOR AND PUMPKIN SEES ALL OVER THE TOP.  ADD BEAN SPROUTS AND  A TASTY DRESSING. MAKE THE DRESSING OF TWO TABLESPOONS OLIVE OIL, ONE TABLESPOON BALSAMIC VINEGAR, TWO TEASPOONS HONEY, SALT, PEPPER AND  GRATED  RED PEPPER. MIX ALL AND POUR OVER THE SALAD.                       BROWN BREAD AND  A GLASS OF WELL CHILLED GRAPE JUICE.


DAY THREE.  SLICED MOZZARELLA, TOMATOES, BASIL LEAVES,   A GREEN SALAD AND MAKE A ROLL FOR EACH PERSON OF EGGS. YOU MAKE AN OMELETTE FOR EACH PERSON AND  ROLL IT UP WITH A TANGY FILLING. YOU CAN USE  GREEN ONIONS, MIXED WITH COTTAGE CHEESE AND DICED YELLOW AND RED PEPPERS ADD CHOPPED PARSLEY AND  MIX WELL. ADD TO THE OMELETTE ,JUST ROLL IT WELL AND SERVE WITH THE SALAD AND SLICED CHEESE.    WHITE WINE IS GREAT WITH THIS OR ICED CAVA..

DAY FOUR. COOK WHOLEWHEAT PASTA. SAUTE CHOPPED ONION, TWO CLOVES OF GARLIC, HALF A CUP OF PARSLEY, HALF A CUP OF GREEN ONIONS AND HALF A CUP OF THINLY SLICED SUN DRIED TOMATOES. AD A LARGE CUP OF SLICED MUSHROOMS AND SALT AND PEPPER. WHEN READY STIR INTO THE WHOLEWHEAT [PASTA AND SERVE. YOU ONLY NEED A COLE SLAW OR GREEN SALAD WITH THINLY SLICED RADISH AND A FEW CRUSHED WALNUTS ,WITH THIS. ,  EASY AND DELICIOUS.

ENJOY LOVE AND LIGHT RONA.


 
Posted by Picasa

Friday, September 7, 2012

 
Posted by Picasa
 
Posted by Picasa
LOVELY IDEAS FOR TOMATOES. A GREAT ADDITION TO HOLIDAY MEALS
TOMATOES, JAMS, SALADS, GAZPACHO, FOR WEIGHT BALANCE, A GOOD LAXATIVE AND DIURETIC.

One of the most used and delicious fruit-cum-vegetables is the TOMATO.. 
There are various kinds and the variety come from all over the world. Tomatoes are better out of the fridge and in direct light. The best tasting tomatoes are those picked when ripe on the vine. Green tomatoes ripen quickly when put into a brown paper bag. 
Tomatoes have a high content of water, are low in calories, rich in Vitamins A, B, C, and are ideal for raw and cooked meals.

TOMATO SOUP.

This is a very tasty soup made by Perla.

Glaze two onions and two cloves of garlic, that you have chopped up, in a little olive oil.
When glazed, add two grated carrots and three sticks of chopped celery.Peel and chop two kilos of Tomatoes and mix into the vegetables. Add vegetable salt, pepper and two teaspoons of brown sugar. Taste this and adjust to your liking.
Add one tablespoon vegetable powder, chopped parsley and basil Cook on a medium flame for twenty minutes. Cool. Liquidize and strain,if you want this to be a smooth tomato soup. I serve this hot in a bowl with a few pieces of celery sticks on the side, or cut up chives. on the soup. 

For a cold soup, let the tomato soup cool and add two cups of buttermilk. Serve with cut up parsley and a little grated parmesan cheese on top. This is a great starter with chunky brown bread and herb butter.

TOMATO TART WITH BULGARIAN CHEESE.

Use a pastry base, like the ones for a quiche.

Take eight tomatoes and slice up thinly. Cover with olive oil and salt. Roast for twenty minutes in a medium oven. Spread over the dough on a baking pan for the oven. You must oil the pan lightly.
Grate a cup of Bulgarian cheese and sprinkle over. Cut up twelve or more black olives and cover the cheese. Sprinkle rosemary and thyme over the pie. Herbs must have a delicate flavor, so do not overdo the use of herbs. Bake for 20 minutes, until the dough is done. Serve with a fresh green salad and a jug of yogurt dressing with herbs to pour over.
This pie looks good and is delicious. 

CHERRY TOMATOES, MINT, BASIL AND PINE NUT SALAD.

Take two cups of cherry tomatoes. Wash and cut into halves. Place in a large flat glass dish . Cut up basil, mint leaves and a few teaspoons of pine nuts and sprinkle over the tomatoes. Make a dressing of olive oil, a few drops of balsamic vinegar, pesto sauce and a grated red pepper. Pour over the salad and serve 

BAKED CHERRY TOMATOES AND CLOVES OF GARLIC..

This is an easy vegetable to serve with any main dish. It looks lovely and not a bit remains…everyone loves this combination. 
Use a glass oven dish. Wipe with olive oil and arrange the cherry tomatoes in round circles and then a circle of garlic cloves. No need to peel them. Just prick the tomatoes them with a tooth pick, to save them bursting. Another circle of tomatoes and then cloves of garlic. When full, pour over olive oil, salt, pepper and a chopped red onion, salt and black pepper. Bake in a medium oven for fifteen minutes and serve. The cloves of garlic should look roasted.   HAVE A GREAT NEW YEAR   LOVE AND LIGHT  RONA

Wednesday, September 5, 2012

 
Posted by Picasa

Tuesday, September 4, 2012

 
Posted by Picasa
 
Posted by Picasa

Saturday, September 1, 2012

NEW  YEAR ROSH HASHANAH Festivals and celebrations that bring us all together are the best time of the Year.
I always feel there are some people who cannot wait to create the invitations, the gifts and meals, the décor and the extra little thousand details that make it all special and unforgettable. If you find all the planning too much, do not despair, just modify it all, let it be easier with the same love thrown into it, but scaled down to the size that you can cope with.

I like a color scheme and choose the tablecloth and serviettes, plates and glasses to have a connection to the New Year. I place little surprises at each child's place and they love the colorful cards and wrapped up gifts

Welcome the New Year with apples and honey When people walk in serve a slice of apple and honey. I arrange it on a tray with raisins, a bowl of pomegranate pips, nuts, apple jam and fresh dates.

If you have many children, place little dishes on the table with fun things in them. Tiny candies, chocolates and pecans and walnuts. Some kids nibble rather than eat…

Make the meal simple with the favorites of everyone. Not easy , but try, Kids like what they recognize and old folks like easy to eat foods. Do not experiment with way out nouvelle cuisine; just make tasty dishes that go with the holiday. I will give you a list of ideas.
The dessert should be ready and the dishes can be prepared on a tray that has serviettes, spoons and scrumptious goodies on it. Then you can sit down as everyone does a serve yourself tea, coffee and cake dessert.


MENU.
Drinks. Water, juices, iced tea. Chilled grape juice and wines to celebrate the New Year.
Starters. In homes where people eat meat and fish, herring, liver, fish balls are served. We replace them with boiled eggs, asparagus, artichoke hearts, cut up vegetables, cherry tomatoes, fresh and pickled cucumbers and olives. You can have a fresh green salad and a good dressing. Sprinkle pecans and walnuts on this. Cheeses can be prepared as slices, cubes and even grilled haloumi, cheeses marinated in olive oils, spreads and dips make a great start.

Have a few assorted challah s and rice crackers (for gluten free diets) whole wheat bread and some rye crackers.

Soup. I find this fills everyone up, but a vegetable soup is the best.

Main course. I will refrain from telling you what to make, as everyone has their favorites. Here are a few ideas.

Lentil loaf, Stir fry vegetables, Broccoli and Mushroom quiche, Onion Pie and tzimmes
We always include beets, red cabbage, roast potatoes, carrots, rice, quinoa and beans.


Rice. Cook plain brown or white rice. I make two sauces and let people choose. You place them on the large platter with the rice. One is sweet. Lightly fry two onions, 2 teaspoons pine kernels, two thinly sliced apricots and two teaspoons sliced almonds
And chopped walnuts.and a little turmeric. The other one is a savory one .Lightly fry two cloves, of garlic, chopped onion, cut up spring onions, one grated carrot and ten to twelve mushrooms. Add salt ,pepper and parsley. You will find people choose what the want and the left over rice is ready for the next day. You can turn it into a pudding by adding honey, cinnamon, cream or butter, or two yogurts and bake it in the oven. Serve with ice cream or chocolate sauce.
Use left over rice to make stuffed peppers with nuts and herbs.


Roast potatoes. I bake or boil washed potatoes the day before. I cut them up and roast them with the peels, with olive oil, rosemary, salt and pepper. Kids love these. The others can
. be made into a quick potato salad. I make a salad dressing of two tablespoons olive oil, herb salt, black pepper, chopped fresh parsley, a teaspoon of prepared mustard, a teaspoon of honey and two tablespoons of sunflower seeds. This dressing is healthy and delicious.
Cabbage. Cut red cabbage thinly and lightly fry in a pan with 2 diced onions. until the cabbage wilts. Add two peeled and diced apples, half a cup of raisins, half a cup of brown vinegar, 2 teaspoons salt and two tablespoons sugar. Add a little water or orange juice. Cover and simmer on a low flame for twenty minutes. When the cabbage is tender, add 1/4 cup of red wine and heat through. Excellent with any main dish.

Baked cherry tomatoes and onions. I use three cups of cherry tomatoes, one cup of baby onions cut in thin slices, ten cloves of garlic. Arrange in an oven dish and sprinkle two tablespoons olive oil, a little coarse salt and black pepper. Bake for ten minutes. Fabulous with any dish. I prick the tomatoes before I bake them If you have any left over, blend and use as a spread on toast or with a baked potato.

Green beans. This is another vegetable that is traditional to serve with a Rosh Hashanah meal. I use fresh beans and cut them in half and steam them until they wilt. I add a dressing of two teaspoons olive oil, two teaspoons roasted sesame seeds, chopped clove of garlic
thinly sliced yellow pepper. I add this to the beans and warm through.


The idea of this meal is to combine foods with the traditional symbols of the New Year

Vegetable platter. I steam washed pieces of broccoli, cauliflower and sweet potatoes. I do these separately. It is a lot of work, but do this the day before. Cool and store.
Slice zucchini into shapes of a cigar and steam lightly. Use a dressing of olive oil,
Chutney and balsamic vinegar
Arrange all the vegetables on an oven dish and bake for ten minutes. Sprinkle olive oil on everything The idea is to prepare ahead and assemble with no effort. You can sprinkle finely cut up chives on this and serve on a large tray.

Dessert. Traditionally we have honey cake, compote of prunes, raisins, cinnamon ,nut cookies, apple and cinnamon kugel, a never ending of delights. Being sane and sensible , I know there. Is ,hardly place for more after a large meal. I like a bowl of assorted ices, tofu ice creams, chocolate and carob sauces, pureed apple sauce and chocolates for the kids. I prepare a fresh fruit salad of fruits in season. I use steamed peeled and cut up apples. They are made a day or two before and you can add them to the compote or fresh fruit salad. They do not spoil and make life easier. Left over apples can be made into pudding or apple pie. With the tea tray ready, sit down and relax.


I wish you all the joy of renewal, dreams to start a New Year, Re unions that are full of love and caring and most of all Health and Happy days. Love and light RONA