Galit has been into baking recently and made these Almond Cookies. She nick named them “Hedgehogs” because of the spiky look. Beware, not the spines, but the taste … they are very more-isa.
Galit wanted something Kosher for Passover and asked Karine Vigaelles for advice. Karine suggested “Minis Financiers À La Noix De Coco” off her site, but substituting almond powder for flour. A great success. Very moist and light; a delightful contrast to common fare at passover.
Galit made her Mushroom and Cheese Tarts the other day. Kath Wattam, who was visiting, said “Galit’s mushroom pastries are *SO GOOD*. I don’t think I’ve ever tasted a better combination of mushrooms, pastry and eggs, and I’ve tried a lot of them.”
I’ve lived in the Uk for 16 years now and I quite like the British classic, Bangers and Mash. This is sausages and potato puree served with an onion gravy. Sausages and puree I could already do, but I needed a recipe for the gravy. This one combines a couple that I looked at on ...
Kath Wattam served this up for brunch when we visit her in Copenhagen last week. We had eaten a delightful meal with a variety of cheeses on Knækbrød when we asked “Where can we buy some of these crackers?” It was only then we realised that Kath had made them herself. Fantastic. Great taste and ...
In one of those strange sequence of events I bought my team at work some donuts and Dominic responded with a recipe for Apple Crumble. Dominic fancies a lot of crumble and a lot of spices and his recipe reflects this. But given the relish with which he described this masterpiece I’d say this is ...
Avichai Eisinger was coming to stay at Hanukah and he likes potatoes. So we asked his mum, Leah, what to make.
Sandy was married to an Israeli of Egyptian origin and learnt how to cook Sofrito from his family. Serve with Egyptian Rice.
Galit grew up thinking all Pizzas were vegetarian, and in our household that is true. I got the recipe from Eti Wainer-Iluz. One of Galit’s favourites – both Eti and the Pizza.
Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.