Friday, April 22, 2011
Thursday, April 21, 2011
EASY PASSOVER MEALS 2011
================PASSOVER,,,QUICK IDEAS.
Here are a few quick meals.
MATZO FATTOUSH AND SALAD.
Take two large pieces of matzo, break into small squares and fry in a little olive oil, half a teaspoon of dried parsley, freshly chopped chives and vegetable salt and pepper.
Dice the following, ..three tomatoes, three cucumbers ,one celery stalk, chopped green onion, a diced kohlrabi, three finely diced radish, ten chopped mint leaves and a yellow pepper.
Place in a bowl on a bed of torn lettuce. Add the matzo pieces and a dressing of olive oil, lemon juice and a few pine kernels. This looks good and is quick to do.
MANGOLD SALAD.
Wash six large Mangold leaves and boil in lightly salted water until they wilt. Then drain , cool and cut into slices.
Take one packet of Matzo Kneidel mix and stir in two beaten eggs, I cup of boiling water a chopped onion, vegetable salt and pepper and some dried onions. .Grate one carrot into this mixture. Add the chopped leaves and make patties out of the mixture. Leave in the fridge for half an hour. Fry in oil and serve with salad, or place it in a loaf shape into a bread shaped baking oven dish . Bake at 180 for twenty minutes.
POTATOES AND MUSHROOM BAKE
Wash seven potatoes and bake them in the oven. When ready cool for a few moments and slice them carefully, with the skins on. Place them in an oiled flat baking dish Then lightly fry two cups of slice mushrooms, one onion and a few garlic cloves in olive oil. Place these on the potatoes. Make a simple sauce of two yogurts, vegetable salt, pepper and some grated cheese. Like Gilboa or Emek. Stir it all and pour oven the potatoes and mushrooms Bake this for twenty minutes in a medium oven
Serve with a green salad.
Look at the date of the last article of Sane and Sensible Eating and you will find many useful ideas for Passover meals.
Have a fun week and CHAG SAMECH
Love and light
RONA
Tuesday, April 5, 2011
Monday, April 4, 2011
PASSOVER 2011.
PASSOVER 2011.
PLEASE LOOK AT THE PUBLISHED ARTICLES OF THE FOLLOWING DATES, AND YOU WILL FIND PREPARATIONS AND GREAT IDEAS FOR EASY PASSOVER MEALS, RELISHES, CAKES AND IDEAS RE DÉCOR AND FUN
THE DATES ARE..
27 FEBRUARY 2010
17 MARCH 2010
24 MARCH 2009
29 MARCH 2009.
HAVE A GREAT PASSOVER AND ENJOY THE HOLIDAY OF FREEDOM. LOVE AND LIGHT RONA
Monday, March 14, 2011
VEGETABLES WITH A TWIST
IMAGINATIVE WAYS WITH VEGETABLES.
I am a Vegetarian and am always looking for places that serve interesting vegetable dishes. If the place specializes in other foods, I find something to eat with the Starters and of course the Desserts at the end.
Recently we went to the new BLUE ROOSTER, which is run by the chef SHAUL BEN ADERET. The décor and ambience are eclectic, charming, and have a good feeling to relax in. The ceiling is sheer delight, featuring a décor of tiny rose buds.
Shaul Ben Aderet is an imaginative Chef and the vegetables were prepared in creative ways. We had a Portobello Mushroom, covered with cheese, delicately spiced and baked to perfection. There was a puree made from Jerusalem Artichoke Potatoes that was delicious. There is a beet salad, a pumpkin salad with gorgonzola cream and zucchini with artichoke cream.
Treat yourself and end the meal with desserts that defy explanation… they just have to be eaten.
The BLUE ROOSTER is at 10 Nissim Aloni Street
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Here are a few ideas for tasty combinations when you make vegetables. Remember vegetables do not need to be a side dish. They can be a main course, with added dressings, nuts and cheeses.
Steam ,cut up carrots, add finely cut chives and pine kernels. Drizzle with olive oil, vegetable salt and black pepper.
Bake for five minutes and serve with cous cous or rice.
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Spinach leaves and feta cheese, strawberries and poppyseed dressing.
Take two cups of washed fresh spinach, slice then thinly, one cup of washed and cut up strawberries and mix them with two teaspoons of raisins. You need to soak the raisins in a little balsamic vinegar. Grate Feta cheese over all of this and pour a Poppyseed dressing over the salad. Serve with brown bread and butter. The recipe for the Poppyseed dressing is in last week's Purim site.
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Steam a whole cauliflower. Mix butter, chopped parsley and half a teaspoon of mustard, vegetable salt and pepper, a dash of Soya sauce. Bake for five minutes in a medium oven.
I add grated pecan or walnuts on top with a few teaspoons of grated Parmesan cheese.
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Bake fifteen small onions, and cut up garlic cloves. To bake, cover with a little olive oil. Make a sauce of yogurt, grated cheddar cheese and chopped pine nuts. Bake and serve on a bed of cooked brown rice.
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Bake twenty or more cherry tomatoes. Prick them with a toothpick. Peel five garlic and arrange the peeled cloves with the tomatoes. Chop green spring onions very finely and arrange all over the dish, with olive oil, parsley, vegetable salt and pepper and bake for ten minutes. Serve with a main dish or add to cooked pasta.
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I steam a large amount of washed baby potatoes and cut them in half, arrange them in an oven dish and bake them. Add rosemary, pepper, onion salt and grated parmesan cheese. Serve as a vegetable, in an omelets, or with grilled Tofu.
Kids like the potatoes on their own, but occasionally you can add a little yogurt before the end and bake a little more.
Have a good week and let vegetables be a lovely meal.
LOVE AND LIGHT……RONA
PURIM AND HAMENTASCHEN
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PURIM, POPPY SEEDS AND HAMENTASCHEN.
The Scroll of Esther is a story of Purim and we celebrate with fun, masks, costumes and parties.
We give gifts of foods, cookies, candies and remember people less fortunate than ourselves.
Here are a few ideas to create small Purim cookies , filled with traditional pereg, mon or poppy seeds. Buy the poppy seeds fresh and cook as directed.
EASY HAMENTASCHEN
2 cups of self raising flour
½ cup sugar
200 grams butter
1 teaspoon vanilla
1 egg.
Beat the eggs and sugar. Add the buitter and vanilla essence Mix and then add the self raising flour. Work into a dough and place in the fridge for half an hour. Roll and cut into rounds that you fold with the filling in it.
Make the filling
Use 2 cups of finely ground poppy seeds.
1 egg
!/3 cup of honey or sugar.
1 tablespoon lemon juice.
Half a cup of raisins or chopped nuts. Mix all the ingredients and cook on a low flame for a few minutes. Mix all the time. When cool, use this as a filling for the hamentaschen. You can bake the dough in a roll and fill, then cut up when baked.
Bake in a medium oven and sprinkle icing sugar to serve.
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IDEAS FOR GREAT AND DELIGHTFUL FILLINGS
Halva and ground pecan nuts.
Dates, cinnamon,chopped nuts, mixed with a little Kosher wine
Nutella and crushed almonds
Raisins, cinnamon and a little coconut.
Pack the little cookies with as assortment of chocolates and edible nachies for the kids.
POPPYSEED DRESSING FOR SALADS, SPINACH LEAVES AND COOKED POTATOES.
½ Cup oil. ¼ cup brown sugar.
5 tablespoons vinegar
2 tablespoons chopped green onions.
½ teaspoon salt/ ½ teaspoon dry mustard
2 teaspoons poppy seeds
add a little tarragon.
Stir the dressing into the salad, or on cooked diced potatoes or even on cooked beets and cut up red onions.
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HAVE A HAPPY, FREILIGE PURIM, WITH LOVE AND LAUGHTER
REMEMBER THE CAMERA [and batteries] FOR THE SPECIAL PHOTOGRAPHS , THAT WILL BE MEMORY MAKERS FOR YEARS TO COME.
LOVE AND LIGHT
RONA
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