Monday, 1 July 2013

Moussaka



  • 750 g d'épaule d'agneau hachée
  • 3 aubergines
  • 600 g de tomates
  • 1 gros oignon
  • 2 gousses d'ail
  • 2 jaunes d'oeufs
  • 100 g de fromage de brebis râpé
  • huile d'olive
  • 50 cl de lait
  • 50 g de beurre
  • 40 g de farine
  • 1 c. à café de cannelle
  • noix de muscade
  • sel
  • poivre
http://www.meilleurduchef.com/cgi/mdc/l/fr/recette/moussaka.html

Tuesday, 21 May 2013

צ'רשי - סלט דלעת טריפוליטאי


מרכיבים:

1 קילו
דלורית - קלופה

2
קישוא - קלופים

1
חציל - קלוף

3
גזר - קלופים

2
תפוח אדמה - קלופים

2 כף/ות
פלפלצ'ומה

2 כף/ות
שמן תירס - או שמן קנולה


מלח

0.5 כפית/ות
כרוויה - (קימל טחון)


מיץ לימון - סחוט מחצי לימון או כפית לימון כבוש קצוץ (זה כבר שדרוג שלי)

 

אופן ההכנה:
מבשלים את הירקות במים עם מעט מלח עד לריכוך, מועכים את הירקות עם המועך של הפירה או עם מזלג, מוסיפים את השמן והתבלינים, מערבבים, טועמים ומתקנים תיבול.
מגישים כסלט שמלווה את הקוסקוס. טעים חם או קר.
http://www.mevashlim.com/Recipe/10224001.asp

Monday, 22 April 2013

MATZO BALLS

     
     

Monday, 25 March 2013

Vegetable Matzo Pie




http://theshiksa.com/2012/04/03/vegetable-matzo-pie/

Potato Latkes for Passover Recipe

This potato latke recipe is suitable for Passover because it is made with matzoh meal, not flour, and it comes together quickly because it's made in a food processor. Serve with applesauce and sour cream.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6 servings Passover Latkes

Ingredients:

  • 6 medium potatoes, peeled and cut into chunks
  • 2 medium onions, peeled and quartered
  • 2 tablespoons matzoh meal, or more as necessary
  • 2 large eggs
  • Salt and pepper to taste
  • Applesauce
  • Sour cream

Preparation:

  1. Using the grating disk of a food processor, shred the potatoes. Temporarily transfer grated potatoes to another bowl. Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzoh, eggs, and salt and pepper. Process until well combined. Add more matzoh meal, if mixture is too runny.

  2. Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking. Fry over mediium heat 5 to 8 minutes per side. Drain on paper towels.

  3. Serve hot with applesauce and sour cream.
http://easteuropeanfood.about.com/od/starches/r/passover-latkes.htm

Saturday, 9 March 2013

Pâte à Crêpe

Ingrédients :
  • 125 g de farine
  • 30 g de beurre fondu
  • 1 pincée de sel
  • sucre (facultatif)
  • 3 œufs
  • 3 dl de lait
  • 2 cuil. à soupe d'eau

http://www.meilleurduchef.com/cgi/mdc/l/fr/recette/pate-crepes.html

Monday, 18 February 2013

Bicoito Amanteigado

8 colheres de sopa de manteiga
200ml de creme de leite, 1 xíc. e meia de açúcar e 1 ovo médio  1 colher de chá fermento em pó,  
farinha para dar o ponto,
abrir a massa em uma superfície com um pouco de farinha
organizar seus biscoitos em um tabuleiro forrado com papel manteiga e levar ao forno em temperatura média por uns 20 min ou até que a base dos seus biscoitinhos estejam bem douradinhas