Pita & Chocolat

Melt-in-Your-Mouth Onion Tart

Thu, 13 Nov 2025 13:21:55 +0000

Preparing the Onion Tart

For the shortcrust pastry

In a mixing bowl or stand mixer fitted with the paddle attachment, combine the flour, starch, salt, and herbs. Add the oil and mix with your fingertips until you get a sandy texture. Gradually pour in the water and mix just enough to form a smooth ball. Let rest for 1 hour.
Roll out the dough on a lightly floured surface or between two sheets of parchment paper, then line the 26cm (10-inch) tart pan.

Dairy-Free Quiche Lorraine

Tue, 28 Oct 2025 07:00:00 +0000

In a large bowl or stand mixer fitted with the paddle attachment, mix the flour, cornstarch, salt, and herbs. Add the olive oil and mix until the texture becomes sandy. Gradually pour in the water and mix just enough to form a cohesive ball. Don’t overwork the dough to prevent it from becoming elastic. Flatten the ball slightly, wrap in plastic wrap, and refrigerate for 30 to 45 minutes.
Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and line your tart pan. Prick the bottom with a fork and bake for 10–12 minutes to pre-bake.

Honey Crinkle Cookies - Douvchaniot

Sun, 14 Sep 2025 11:57:36 +0000

Mix the oil, honey, and egg. Incorporate the dry ingredients: sugar, salt, flour, cornstarch, baking powder, baking soda, cinnamon, cloves. Add the zest and juice. Form a ball—the dough will be quite soft, which is normal. Refrigerate for 1 hour, covered with plastic wrap, to allow the dough to firm up enough to shape the crinkles.
Preheat the oven to 170°C (340°F). Scoop 1 heaping teaspoon of dough and roll into a ball with slightly damp hands. Roll each ball in powdered sugar and place on a baking sheet lined with parchment paper, spacing them apart. Bake in the middle of the oven for 12 minutes, until the cookies crackle. Let cool. Enjoy warm or at room temperature. Once completely cooled, store in an airtight container.

Savory Cheese and Corn Muffins [Kids]

Thu, 04 Sep 2025 07:00:00 +0000

Making the Cheese and Corn Muffins

Preheat the oven to 180°C (350°F). Beat the eggs with the yogurt, milk, and oil.
In another bowl, mix flour, baking powder, and salt. Fold the dry mixture into the liquid mixture, just enough to get a smooth batter (don’t overmix to keep them fluffy).
Add the corn and shredded cheese, mix quickly.
Divide the batter into lightly oiled or silicone muffin molds.
Bake for 20 minutes, until the muffins are golden and puffed.

Tips for Kids

Add small dices of cooked carrot or grated zucchini to sneak in more vegetables.
These muffins freeze beautifully—they’re perfect for lunch boxes, light meals, or picnics.

All Chocolate Muffins [Dairy-Free]

Mon, 01 Sep 2025 07:00:00 +0000

Preheat the oven to 220°C (425°F). Place 12 paper liners in the muffin tin (this is important for easy unmolding and proper rise).
Mix the dry ingredients in a large bowl: flour, cocoa, baking powder, baking soda, salt.
In another bowl, whisk the wet ingredients: eggs with sugars, then add the plant-based yogurt, oil, and plant-based milk.
Pour the wet ingredients over the dry ingredients. Mix until just combined but don’t overmix the batter. Fold in 2/3 of the chocolate chips. Divide the batter evenly among the 12 liners. Top with the remaining chocolate chips.

Homemade Italian Breadsticks

Wed, 30 Jul 2025 07:00:00 +0000

Preparing the breadstick dough

In a bowl, mix the warm water with the yeast (and sugar if using). Let foam for 5 minutes. In a large bowl (or stand mixer), combine the flour and salt. Add the water/yeast mixture and olive oil. Knead for 8 to 10 minutes until you get a soft, smooth and elastic dough. Cover with a clean kitchen towel and let rise at room temperature for 1 hour, or until the dough doubles in volume.

Shaping the breadsticks

Preheat the oven to 200°C (400°F) convection. Deflate the dough, roll it out into a rectangle about 1 cm thick. Cut 1 cm wide strips and roll them slightly to lengthen them (about 20 cm/8 inches long). Place them on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with seeds or fleur de sel if desired.

Baking the breadsticks

Bake for 12 to 15 minutes, until golden brown and crispy. Let cool completely on a wire rack. Store in an airtight container.

Variations

Gravlax Salmon - Scandinavian-Style Cured Salmon

Sun, 20 Jul 2025 19:47:59 +0000

Here’s an easy and beautiful recipe that always makes a stunning impression! Gravlax salmon has a silky texture thanks to the curing process. You can prepare it 24 to 72 hours (maximum) in advance.

For a bit of history, gravlax salmon is different from smoked salmon or salmon carpaccio. All its flavor comes from the mixture of sugar, salt, and aromatics that allow the salmon to cure and develop its beautiful deep color.

Crispy Olive Bites

Mon, 14 Jul 2025 07:00:00 +0000

Preparing the crispy olive bites

Mix the milk, oil, cheese, salt, and flour until you get a soft dough.
Preheat the oven to 180°C (350°F). Take a small piece of dough, place an olive in the center, and carefully seal it to form a ball.
Roll in the beaten egg, then in sesame seeds if desired. Place on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 25–30 minutes, until golden.

Soft Dairy-Free Chocolate Chip Cookies

Wed, 30 Apr 2025 13:21:55 +0000

Making the Chocolate Chip Cookies

In a large bowl, whisk together the oil, sugar, salt, egg, and vanilla extract until smooth and well combined. Add the flour and baking soda. Fold in the chocolate chips (and macadamia nuts, toasted for a few minutes in a dry skillet then roughly chopped). Place the dough on a sheet of parchment paper and shape into a long log. Wrap in the parchment paper and freeze for 30 minutes. The dough may feel slightly oily when handling, but this won’t affect the final baked cookies.

Homemade Arayes, Levantine-Style Stuffed Pita with Meat

Wed, 30 Apr 2025 08:34:38 +0000

Preparing the Arayes

Mix the meat with the onion, garlic, herbs, and spices. Add a drizzle of olive oil. Knead to obtain a homogeneous filling.
Cut the pita breads in half or quarters. Gently open each piece and stuff with a thin layer of meat (about 1 to 2 tablespoons). Flatten slightly (to allow the center to cook through).

Cooking the Arayes

On the stovetop/griddle: Heat a pan. Brush the pita with oil and grill the arayes for 3 minutes on each side until golden brown and the meat is cooked through.

In the oven: Preheat to 180°C (350°F). Brush the arayes with oil. Bake for about 15 minutes, flipping halfway through.

Braised Beef Chuck Roast

Mon, 07 Apr 2025 07:00:00 +0000

In a Dutch oven, brown the meat with 2 tablespoons of oil over high heat.
Meanwhile, slice the onions thinly, cut and remove the germ from the garlic cloves if needed.
Once the meat is browned, remove it and add the onions, garlic, and bay leaf to the pot. Let them sweat slightly and lower the heat.
Deglaze the bottom of the pot with a glass of water, scraping up the cooking juices with a wooden spoon. Add the tomato paste, balsamic vinegar cream, and sugar.

Passover Msoki - Spring Green Stew

Mon, 07 Apr 2025 07:00:00 +0000

Read the entire recipe to understand the process. The asbana is traditionally a stuffing made in a casing; I make it into meatballs and cook them on top of the vegetables.

Grab a very large bowl (and some patience), and cut all the vegetables into 1.5cm (½-inch) cubes.
Brown the meat, cut into pieces, in a large pot, add the onion, cover with water and cook for 45 minutes under pressure. Set aside the meat and reserve the cooking liquid.

Light Passover Bouscoutou

Sat, 05 Apr 2025 07:00:00 +0000

Separate the egg whites from the yolks. Beat the egg whites with half the sugar until stiff peaks form, set aside. Beat the yolks with the remaining sugar (ideally in a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume. Add the potato starch, almond flour, zest, orange blossom water, and oil.
Gently fold in the egg whites in three additions to maintain the volume. Pour the batter into a pan lined with parchment paper (or parchment paper liners sized for your loaf pan, making unmolding very easy).

Homemade Haroset - Express Version

Thu, 03 Apr 2025 07:00:00 +0000

Put the nuts in a food processor first and pulse to get a sandy texture, then add the dates and cinnamon. Process again until you get a homogeneous mixture, then pour in the grape juice. Process one last time to adjust the consistency - it should be malleable without being soft. Shape into balls or place in a container. You’ll add wine or grape juice during the Seder to reach the desired consistency.

Caramelized Baked Chicken Wings

Mon, 24 Feb 2025 11:57:36 +0000

Preparing Caramelized Chicken Wings

Preheat oven to 200°C (400°F) with convection setting.
In a bowl, whisk together honey, soy sauce, ketchup, oil, vinegar, ginger, and minced garlic. Coat chicken wings thoroughly in this marinade and let rest for 10-15 minutes (longer if you have time).
Arrange wings on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through. For extra caramelization, switch to broil for 2-3 minutes at the end if desired.
Sprinkle with sesame seeds and green onions before serving. Serve alongside roasted potatoes or plain or stir-fried basmati rice.

Easy Sandwich Bread

Fri, 14 Feb 2025 07:00:00 +0000

Here’s an easy dairy-free sandwich bread recipe, perfect for French toast or regular toast.

Preparing the sandwich bread dough

Mix the dry yeast with the barely warm water and sugar. Let rest for 5 minutes until it foams.
In a large bowl or stand mixer bowl, combine the flour, salt, and seeds. Add the oil, vinegar, and the foamy mixture (yeast+water+sugar). Knead the dough for 10 minutes until it becomes smooth and elastic. Don’t reduce the kneading time—it helps develop the gluten and contributes to the final texture. If it seems dry, add 10 to 20ml (1-2 tbsp) water. If you’ve used spelt flour, it will be slightly sticky, which is normal.

Krupnik - Polish Pearl Barley Soup

Wed, 12 Feb 2025 13:21:55 +0000

In a bowl, cover the dried porcini with warm water (slightly more than covering) to rehydrate for about ten minutes. In a Dutch oven, sauté the finely sliced onion in the goose fat (or oil) with the chicken if using. Meanwhile, rinse the pearl barley well (which you may have soaked ahead). Cut the carrots, celery, potato, and turnip into small cubes and slice the fresh mushrooms (I keep the dried porcini whole).
Add them to the pot along with the bone previously salted with coarse salt on both sides (if you want to keep the marrow inside) and sauté for 10 minutes. Finally add the barley with about 5 times its volume of water including the porcini soaking liquid, salt, and pepper. Simmer covered for 1 hour at a gentle simmer, adding water as needed depending on desired consistency. Turn off heat, sprinkle with finely chopped parsley.

Tips and Variations

Some prepare this recipe with poultry, especially giblets (neck, wings, gizzards).
The vegetables can vary (leeks, etc.). It’s traditional to also add large white beans - in that case you need to soak them the night before and adjust cooking time accordingly.
If you’re in Israel, oxtail is regularly available. To learn more about meat in Israel

Chinese Scallion Pancakes [Kosher Version]

Fri, 06 Dec 2024 07:00:00 +0000

Preparing Chinese Scallion Pancakes

Mix the flour and salt in a mixing bowl or stand mixer bowl. Gradually pour in the hot water while incorporating it with the dough hook or a wooden spoon until the water is completely absorbed. The dough will become lumpy, continue kneading until a ball forms, about 5 minutes of kneading. Cover with plastic wrap and let rest for about 30 minutes.
While the dough rests, finely slice the scallions and/or green onions.

Pan-Seared Mushrooms with Parsley and Perfect Egg

Mon, 18 Nov 2024 19:47:59 +0000

Why “perfect egg”?

That’s the name given to this egg, quite popular in recent years. It has the particularity of being cooked at low temperature (around 63-64°C/145-147°F) for one hour. This cooking method gives it a silky texture, where the white is cooked but still tender and the yolk is runny.

If you want to make the perfect egg (see variations at the end of the recipe), place the eggs in water and let them cook at 64°C (147°F) for one hour.

Oven-Roasted Veal with Porcini Mushroom Sauce

Sun, 20 Oct 2024 07:00:00 +0000

Clean the mushrooms. If using dried porcini, soak them in the 400ml (1¾ cups) water for 1 hour to rehydrate. Rinse quickly and drain. Don’t discard the soaking water—it will flavor the mushroom sauce. If not using porcini, use the same amount of water or stock in the following steps.
In a Dutch oven or heavy pot, heat the olive oil and brown the veal roast on all sides. Season lightly with salt and pepper. Transfer to a baking dish with the mushrooms arranged around it.
In a skillet (the same one if possible), add the chopped shallot and garlic, sauté briefly, then deglaze with white wine. Scrape with a wooden spoon to collect the cooking juices, let the wine evaporate, then add the veal stock, mushroom soaking liquid (or broth), cream, bay leaf, and herbs (sage, tarragon). You should smell a delicious porcini aroma rising from the pan. Bring to a boil, then turn off the heat.
Preheat the oven to 140°C (285°F). Using a ladle, pour the skillet contents into the baking dish with the veal roast and mushrooms, basting everything well.

Duck Breast with Caramelized Mango in Balsamic Honey Sauce

Sat, 19 Oct 2024 07:00:00 +0000

Preparing the Duck Breast with Mango

If using fresh mangoes, peel and cut them in half to remove the pit, then cut into thick slices or large cubes. On a cutting board, place the duck breast and score the skin side in a crosshatch pattern. Season with salt and pepper.
Place the breast skin-side down in a very hot sauté pan or heavy-bottomed skillet (7 on induction) (no oil needed as the duck fat will render). Lower the heat and cook on the skin side for 10 minutes over medium heat (5 on induction). Flip and continue cooking for 3 to 5 minutes. Wrap the breast tightly in aluminum foil and set aside.

Manicotti - Fazuelos - Debla

Fri, 20 Sep 2024 07:00:00 +0000

Synonymous with celebrations and happy moments, these Manicotti or honey desert roses are among the most beloved Middle Eastern pastries. Some sprinkle them with sesame seeds. I’m sharing my great-grandmother’s recipe here, approved by generations of our family.

In a mixing bowl, combine the eggs and baking powder. Gradually add the flour. Mix well. You should get a smooth, homogeneous dough that doesn’t stick to your fingers. Once you reach this consistency, there’s no need to add more flour.

Honey Apple Hazelnut Cake

Tue, 17 Sep 2024 13:21:55 +0000

Preheat the oven to 160°C (320°F) convection. Line the loaf pan with parchment paper.
In a medium bowl, combine the flour, cinnamon, salt, and baking powder.
In another container, mix the applesauce, honey, and tea.
In a stand mixer bowl, beat the sugar and eggs on medium speed for 4-5 minutes until the mixture becomes pale and fluffy. Slowly pour in the oil while mixing just enough to incorporate.
Alternately add the dry ingredients (flour mixture) and wet ingredients (applesauce mixture), gently folding to combine. Then fold in the chopped hazelnuts and grated apple.

Cornes de Gazelle (Gazelle Horns)

Mon, 16 Sep 2024 19:47:59 +0000

Preparing the dough for cornes de gazelle

In a mixing bowl, combine the flour, salt, egg, and oil. Pour in the orange blossom water. Form into a ball, cover with plastic wrap, and set aside. The dough should be very soft but not sticky.

Preparing the filling for cornes de gazelle

Mix the almonds, cinnamon, and sugar. Add the orange blossom water and oil (or egg white). The mixture should be well combined; add 2 tablespoons of water if needed. Dampen your hands, then form logs the size of a walnut (like for honey almond cigars). Preheat the oven to 150°C (300°F) convection.

Spaghetti alla Puttanesca - Tomatoes, Anchovies, Olives, Capers

Sun, 15 Sep 2024 13:21:55 +0000

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain, reserving one ladle of pasta cooking water.

Preparing the Sauce

In a large skillet, heat the olive oil over medium heat. Add the garlic and chopped chili (if using), and sauté the garlic for a few minutes without letting it brown. Add the fresh or canned diced tomatoes, crushing them slightly with a spoon. Let the sauce simmer for about 10 minutes.

Tunisian Boulou

Tue, 10 Sep 2024 09:26:04 +0000

Preparing Tunisian Boulou

Soak the raisins for 5 minutes in hot water to clean them. Drain and place them in a large glass to macerate in orange blossom water (see variations below).
Preheat the oven to 150°C (300°F) convection. In a large bowl, mix flour, baking powder, sugars, then add oil, eggs, orange blossom water, zest, and dried fruits (except sesame seeds). The consistency should be slightly grainy but firm enough to shape into two loaves by pressing the dough (if too wet add a bit of flour, if too crumbly add a tiny bit of water). Place them on a baking sheet lined with parchment paper, spaced apart (they will spread slightly), sprinkle with white sesame seeds. Bake in the middle of the oven for 50 minutes.

Roasted Tomato Soup

Wed, 04 Sep 2024 09:26:04 +0000

Preheat the oven to 190°C (375°F). Prepare the tomatoes: Peel and cut them in half, then place them on a baking sheet, cut side up. Add the onion quarters and garlic cloves around the tomatoes. Drizzle with olive oil, season with salt and pepper (sprinkle the sugar at this point if your tomatoes lack a bit of ripeness), and scatter the thyme over the vegetables. In the photo, you’ll see I also added a few basil flower sprigs to infuse flavor during roasting—I’ll remove them after baking.

Carrot Cake

Mon, 02 Sep 2024 07:00:00 +0000

Preparing the Carrot Cake

Preheat oven to 170°C (340°F). Line the loaf pan with parchment paper.
Mix together flour, baking powder, baking soda, salt, and spices.
In a large bowl, whisk eggs with cane sugar. Add oil and applesauce (or yogurt) and mix well.
Fold in the dry mixture. Add grated carrots, chopped nuts, and drained raisins (if using). Mix gently, without overworking.
Pour into the pan, smooth the surface, and bake for 55 minutes at 170°C (340°F). Check doneness with a knife tip. Let cool on a wire rack.

Bonus Tip

To make a frosting for the carrot cake:

Tunisian Harissa - Honey Semolina Cake

Sun, 01 Sep 2024 13:21:55 +0000

Preparing Tunisian Harissa

Preheat the oven to 180°C (350°F) convection. In a mixing bowl, lightly beat the eggs then add the sugar, fine semolina, almond flour, oil, baking powder, zest and flavorings. Mix to obtain a smooth batter then pour into the pan. Bake in the middle of the oven for about twenty minutes (check with a toothpick, it should come out clean).
Preparing the syrup In a saucepan, pour the water, sugar, honey, orange blossom water or lemon and let the sugar melt, stirring regularly with a wooden spoon. When it has thickened (it takes about ten minutes), keep on very low heat so you can pour it still warm over the harissa.

Manchurian - Vegetable Balls in Sweet and Sour Sauce

Wed, 21 Aug 2024 06:05:21 +0000

🇮🇳 🍛 For more Indian cuisine ideas, check out my Bollywood Party series.

Preparing the balls

In a large bowl, mix the carrots, cauliflower, white cabbage, green onion, green beans, grated garlic, grated ginger, soy sauce, salt, and pepper. Add the cornstarch and flour (or breadcrumbs) and mix well to get a thick paste.
With slightly damp hands, form small walnut-sized balls, pressing firmly so they hold together and don’t fall apart during cooking.

Herb-Crusted Roasted Salmon

Thu, 15 Aug 2024 13:21:55 +0000

Preheat your oven to broil mode with convection (grill combined with fan).
In a small saucepan, toast (dry-roast) the sliced almonds. Watch carefully as they brown quickly.
In a small food processor, blend the herbs and garlic, then mix with the breadcrumbs and toasted almonds.
On a baking sheet lined with parchment paper, or in a lightly oiled baking dish, place the salmon fillets. Season lightly with salt, spread a thin layer of mustard on top, and cover with the herb crust. Drizzle with olive oil and bake for 8-10 minutes* at 200°C (400°F).

Homemade Granola

Thu, 18 Jul 2024 11:57:36 +0000

Preheat the oven to 160°C (320°F) (convection). Mix all ingredients except the cranberries (since they’re already dry).
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 25 minutes. Stir with a wooden spoon halfway through to ensure even baking. When the granola is golden brown and smells wonderful, it’s ready!
Let cool completely, gently mix to prevent the granola from forming one compact mass, and store in an airtight jar.

Caramelized Chicken with Onions - Oven Recipe

Sat, 06 Jul 2024 19:47:59 +0000

Don’t be intimidated by the ingredient list—you should have most of these in your pantry. This marinade creates a wonderful balance of flavors for savory, caramelized chicken that’s not overly sweet.

Prepare the marinade: In a large bowl, mix together the silan, honey, mustard, ketchup, olive oil, minced garlic, soy sauce, apple cider vinegar, and smoked paprika (if using). Season with salt and pepper to taste. Mix until everything is well incorporated.

Corn Schnitzel

Tue, 04 Jun 2024 19:47:59 +0000

Rinse the corn and drain thoroughly. In a food processor, blend two-thirds of the corn with the egg. Transfer to a mixing bowl and add the flour, breadcrumbs, and reserved corn kernels. Season with salt and mix to obtain a homogeneous mixture.
Refrigerate for 20 to 30 minutes. This step makes shaping the schnitzels easier. Prepare one plate with breadcrumbs and sesame seeds, and another with the beaten egg. Moisten your hands, or use two spoons to form schnitzels and place them first on the plate with egg, then the sesame breadcrumbs to coat them.

Roasted Broccoli with Herbed Tahini Sauce

Tue, 14 May 2024 07:00:00 +0000

Preheat the oven to 180°C (350°F) convection. Cut the larger florets in half lengthwise, place on a baking sheet lined with parchment paper, drizzle with a generous amount of olive oil, season with salt, and toss with your hands to coat well. Bake in the middle of the oven for 25 minutes, turning halfway through if needed. Watch carefully as the florets brown quickly - they should get golden without burning.

Cheese Borekas

Sun, 12 May 2024 07:00:00 +0000

Preheat the oven to 190°C (375°F) on convection mode. In a bowl, crack the egg, beat with a fork, then add the cheeses - mozzarella, ricotta, and feta. Mash together to get a smooth filling.
Roll out the dough on a baking sheet lined with parchment paper, cut into equal squares.
Carefully fill each square, then fold into a triangle, sealing all the edges well.
Brush with beaten egg, optionally sprinkle with sesame seeds, and bake for about 20 minutes or until beautifully golden.

Frozen Nougat

Mon, 22 Apr 2024 07:00:00 +0000

Preheat oven to 180°C (350°F). Toast the almonds and pistachios for 10 minutes on a baking sheet lined with parchment paper. Set aside.
In a skillet, prepare a light caramel with 80g sugar and 20ml (1 tablespoon) water. Once the caramel turns golden, remove from heat, add the nuts and mix to coat. Transfer the coated nuts to the baking sheet and let cool. Roughly chop with a knife or pulse briefly in a food processor (this gives a much more pleasant texture when eating).

Yabrak - Kosher Stuffed Romaine Leaves

Thu, 18 Apr 2024 15:25:13 +0000

In a large bowl, combine the meat, onion, garlic, herbs, rice, and egg. Add salt, pepper (and harissa if using), and mix until you have a well-blended filling.
In a large pot, bring water to a boil and blanch the cleaned romaine leaves for 1-2 minutes. This will soften them slightly, making them easier to roll without breaking. Drain.
Form small balls of filling and roll each one in a romaine leaf. Place on a plate.
In a large pot or deep-sided skillet (depending on the size of your yabrak, you may need two pots - if so, double the cooking sauce ingredients), add water and the cooking spices, then bring to a boil.
Gently place the stuffed romaine leaves (seam side down) in the pot and cook covered over medium heat for about 1 hour.

Serve with yellow rice or quinoa.

Guizadas (Guizatas) - Kosher Almond Bites

Thu, 18 Apr 2024 11:57:36 +0000

These almond petit fours are melt-in-your-mouth, gluten-free and flourless, making them perfect for Passover.

Preheat oven to 180°C (350°F) convection. Mix the eggs, almond extract, orange blossom water, and orange juice, then add the dry ingredients to obtain a smooth batter.
Place paper liners on a baking sheet. Drop a spoonful of batter into each liner, sprinkle with sliced almonds for decoration.

3. Bake in the middle of the oven for 12-15 minutes at 180°C (350°F) (watch carefully, they bake quickly!). Let cool then store in an airtight container to keep them moist.

Caques - Passover Finger Cookies

Wed, 17 Apr 2024 11:57:36 +0000

Preheat the oven to 180°C (350°F) on convection. Beat the eggs, sugar, and vanilla (or vanilla sugar) until the mixture whitens, then add, while continuing to stir, the orange blossom water extract, oil, baking soda, matza meal, and potato starch.
Continue mixing until you obtain a smooth, workable dough. Form fingers or rings (I make balls of about 35-40g that I flatten slightly before making a hole with my index finger), then arrange on a baking sheet lined with parchment paper. Bake in the middle of the oven for 15 minutes.

Tips and variations

Depending on the matza meal you use, you may need a bit more or a bit less. So check the consistency of the dough carefully - it should be pleasant to handle.

Passover Almond Macarons

Wed, 17 Apr 2024 11:57:36 +0000

Preheat the oven to 170°C (340°F). Mix the sugar, vanilla sugar, and almond flour, then add the 3 drops of bitter almond extract. Beat the egg whites until stiff peaks form. Gently fold the whites into the almond-sugar mixture. The resulting mixture should be slightly grainy and foamy.
Spoon into small paper cups or use two small spoons (or a piping bag) to form small mounds on a baking sheet lined with parchment paper. Decorate with almonds and/or pistachios if desired.

Passover Bouscoutou

Tue, 16 Apr 2024 07:00:00 +0000

Beat the eggs and sugar with a whisk (ideally with a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume (between 5 and 10 minutes—hence the preference for a mixer rather than by hand…).
Add the zest, then drizzle in the oil while stirring, followed by the flour, Passover baking powder, orange blossom water, and orange juice. Pour the mixture into a pan lined with parchment paper.

Fritèches - Sfériès (Kosher Passover Fritters)

Tue, 02 Apr 2024 15:25:13 +0000

Mix the eggs with the flour, beating with a mixer. When the batter has gained volume and is smooth and creamy, take a tablespoon of this batter and slide it into a pot of hot oil.
Drain on paper towels or a strainer placed over a plate, then choose between 2 options: sprinkle with sugar or dip in honey syrup.
To make the honey syrup: in a saucepan, combine 5 tbsp honey + 5 tbsp sugar + 5 tbsp water. Bring to a boil, then quickly dip the fritters in before placing on a serving plate.
Ready? Enjoy!

Chocolate Peanut Butter Cookies

Wed, 20 Mar 2024 13:21:55 +0000

Making the Cookies

In a large bowl, mix the oil, sugar, salt, honey, and peanut butter, then add the egg, and finally fold in the flour, baking soda, and chocolate chips. Transfer to a sheet of parchment paper and shape into a long log. Wrap tightly in the parchment paper and freeze for 40 minutes.
Once time is up, preheat the oven to 170°C (340°F). Slice the log into rounds about 1cm (½ inch) thick and arrange on a baking sheet, spacing them well apart. Bake in the center of the oven for 10-12 minutes.

Chocolate and Olive Oil Flourless Cake

Sat, 16 Mar 2024 07:00:00 +0000

Preheat the oven to 150°C (300°F) convection. Line the bottom of the pan with parchment paper.
Crack the eggs into the bowl of a stand mixer, add the sugar, and beat at high speed until the mixture becomes pale, very fluffy, and voluminous. Meanwhile, melt the chocolate in the microwave or in a double boiler.
Pour the oil into the slightly cooled chocolate and mix until well combined and smooth. Once the egg mixture has become very pale and voluminous, lower the mixer speed and add the almond flour, orange zest, then the chocolate mixture in a thin stream.

Shortbread Cookies

Sat, 16 Mar 2024 07:00:00 +0000

Whisk the egg yolks with the powdered sugar and vanilla sugar in a mixing bowl until smooth, then add the soft butter (or oil and water). Add the flour and baking powder and mix everything together (use the paddle attachment if making the dough in a stand mixer).
Form a ball with your hands. Wrap in plastic and refrigerate for at least one hour. On a lightly floured work surface, roll out to about 0.5-0.7 cm (¼ inch) thickness. Cut with cookie cutters to create your desired shapes. Place on a baking sheet lined with parchment paper.

Vegetarian Chili sin Carne

Thu, 25 Jan 2024 19:47:59 +0000

In a large pot, sauté the onion and garlic in a little olive oil, then add the carrots, celery, and bell peppers. Let them brown slightly, then add the spices, crushed tomatoes, tomato paste, and broth. Add the kidney beans and cook covered over low heat until the beans are tender.
Serve with white rice or tortillas.

You can top with shredded cheddar, a dollop of sour cream, and sliced avocados.

Italian-Style Beef Meatballs

Wed, 24 Jan 2024 13:21:55 +0000

In a large bowl, mix the ground beef with the breadcrumbs, beaten egg, garlic, olive oil, chopped basil, and water as needed for consistency. The mixture should be soft and pleasant to work with. Let rest a few minutes or, if you have time, half an hour in the refrigerator.
In a skillet (preferably non-stick), pour 2-3 tbsp olive oil and sauté the onion until lightly colored. Add the garlic, then pour in the tomato sauce and bring to a simmer. Add the bay leaf. Continue cooking for 10 minutes.

Beldi Lemons - Salt-Preserved Lemons

Mon, 22 Jan 2024 09:26:04 +0000

Wash the lemons thoroughly, then cut them into quarters without cutting all the way through. Remove any seeds if needed.

Take each lemon in the palm of your hand, fill it with coarse salt, and place it in a sterilized jar. Repeat with all the lemons, packing them tightly in the jar.
Seal the jar tightly and store in a cool place. After a few days, the lemons will release their juice. If they’re not completely covered, add water to cover them, then seal again. You can turn the jar upside down (make sure it’s truly sealed…). They’ll keep for weeks in the refrigerator. You’ll see the salt dissolve into the lemon juice, forming a slightly thick liquid that preserves them.

Leek Latkes

Thu, 07 Dec 2023 05:26:21 +0000

Wash the leeks and cut them into sections. Peel and cut the potatoes, then cook them together with the leeks in water or by steaming. Drain well. Once cooled, press them to remove all excess water.
Finely blend the leeks and squeeze out excess water. Mash the potatoes into a puree. Lightly beat the eggs, then add the leeks and potatoes. Season with salt and pepper. Add the matzo meal and mix well. The consistency should remain fairly soft.

Latkes - Crispy Potato Pancakes

Wed, 06 Dec 2023 05:26:21 +0000

Essential for Hanukkah, latkes are potato pancakes that are crispy on the outside and tender on the inside.

Crispy Potato Latkes

Peel and grate the potatoes using a fine grater, then the onion if using. Squeeze them in a clean kitchen towel or drain in a colander. This step is essential for crispy latkes - the potatoes will release water after being grated.
Mix them in a bowl with the eggs and starch (or flour), season with salt and pepper. Form equal-sized pancakes, pressing firmly in the palm of your hands to remove excess liquid, which will help them hold together during cooking.

Pan-Seared Tuna Steak with Japanese Soy Sauce

Mon, 04 Dec 2023 07:00:00 +0000

Preparing the marinade

Mix all marinade ingredients in a dish - soy sauce, sesame oil, and grated ginger, adding a bit of fresh cilantro.
Place the tuna steaks in a dish and pour the marinade over them. Cover with plastic wrap and refrigerate for half an hour (or even several hours), turning occasionally.

Preparing the accompanying sauce and garnish

Mix all the sauce ingredients together, chop the cilantro and scallions (or green onions).

If you’re making a vegetable stir-fry as a side, you can follow this Asian-style vegetable stir-fry recipe - bok choy, edamame, carrots, and broccoli all pair beautifully with this dish.

Sfenj Moroccan Donuts

Sat, 18 Nov 2023 06:05:21 +0000

Making Moroccan Sfenjs

Dissolve the yeast in 100ml (scant ½ cup) water with 1 tablespoon sugar. Let foam for 10 minutes, then add the flour and remaining sugar. Mix by hand or with a stand mixer using the dough hook on low speed for a few minutes, gradually adding the whisky mixed with the warm water, then the salt. Continue kneading for 5-10 minutes. The dough should be smooth, elastic and slightly sticky. Cover and let rise in a warm place for 1½-2 hours or until doubled in volume.

Sweet Potato Donuts for Hanukkah

Sat, 18 Nov 2023 06:05:21 +0000

This easy kosher sweet potato Hanukkah donut recipe will surprise you with its simplicity and delicate sweetness.

Making the Sweet Potato Donuts

Peel and cube the sweet potatoes and steam them until very tender (about 20 minutes). Mash them into a puree (for a very smooth puree, use a mixer or blender).
In a large bowl, beat the eggs with the sugar, vanilla sugar, and zest if using. Add the sweet potato puree, oil, yeast, and flour. Mix well—the dough should become fairly easy to handle, barely sticky, and pull away from the sides (adjust flour as needed). Cover with a clean kitchen towel and let rest for 1½ hours.

The dough should rise well:

Tuna and Tomato Quiche

Fri, 25 Aug 2023 07:00:00 +0000

In a skillet, sauté the thinly sliced onion in a little oil until golden.
Roll out the pastry in a tart pan and brush the bottom with mustard. In a bowl, beat the eggs with the cream. Season with salt, pepper, and add the herbes de Provence.
Preheat the oven to 200°C (400°F) in Pizza mode (this very useful setting allows perfect bottom crust cooking without pre-baking. If your oven doesn’t have this mode, preheat with convection and bake the pastry for 10 minutes after pricking it with a fork and brushing with mustard).

No-Knead Focaccia

Sun, 20 Aug 2023 19:47:59 +0000

In a large bowl, dissolve the yeast in lukewarm water, add the oil, then the flour and finally the fine salt.
Mix with a wooden spoon to combine, cover and refrigerate ideally for 12 to 16 hours, or at least half a day.
When you take out your dough, it should be well-risen with bubbles. Since this is a very high-hydration dough, it’s very sticky - this is normal.
Lightly oil a baking sheet (like a jelly roll pan) and, using a spatula or bench scraper, gently transfer the dough. The secret to successful focaccia is preserving the air and adding even more to get those famous air pockets.

Greek Zucchini Fritters - Kolokythokeftedes

Fri, 18 Aug 2023 06:05:21 +0000

Wash the zucchini and trim the ends. Grate them using the coarse grater blade. Salt and let drain, then squeeze out excess liquid.
Transfer to a bowl, crumble the feta into pieces, and add the tablespoon of olive oil, egg, finely chopped herbs, and scallions. Season with pepper and add flour (and/or breadcrumbs) and baking powder. The batter should remain relatively sticky (you’ll drop it into the pan with a large spoon).

Eggplant Parmesan (Parmigiana)

Sun, 30 Jul 2023 09:26:04 +0000

Preparing the tomato sauce

In a saucepan, add the onion and garlic clove, sauté briefly in 1 tbsp olive oil, then add the crushed tomatoes, tomato paste, and a generous pinch of oregano. Season with salt and pepper, add a glass of water and a drizzle of olive oil. Cook over low/medium heat for 20 minutes (4-5 on induction).
And here’s the game-changing tip… Blend the sauce in a blender. This creates a smooth, pleasant sauce without onion chunks - meaning no kids saying they don’t like it (mine loved it!) - works for reluctant husbands too! ;)

Preparing the eggplants

Wash and slice the eggplants into thin rounds (1cm/½ inch thick).

Chicken with Olives and Preserved Lemons

Thu, 06 Jul 2023 19:47:59 +0000

Preparing Chicken with Olives and Preserved Lemons

In a large Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and brown on all sides. Remove and set aside. In the same pot, add the onions and garlic. Sauté over medium heat until the onions are translucent. Add the ginger, turmeric, cumin, coriander, pepper, and saffron. Mix well to coat the onions with the spices.
Return the chicken pieces to the pot and pour in the water. Bring to a boil, then reduce heat and cover. Let simmer for about 45 minutes, stirring occasionally. If needed, add a bit more water to prevent the sauce from reducing too much.

Crustless Zucchini Quiche - Pashtida

Mon, 15 May 2023 07:00:00 +0000

Preparation

In a skillet, pour 1 tablespoon of olive oil and sauté the grated zucchini over high heat. Continue cooking for a few minutes over fairly high heat so they release as much water as possible. Turn off the heat, add the chopped basil.
In a mixing bowl, beat the eggs like an omelet, pour in the heavy cream, flour and mix. Crumble the feta, add the turmeric, salt lightly (since the cheese is often salty), pepper. Pour the zucchini into the mixture, stir, then pour into a baking dish.
Bake for 35 minutes in the oven preheated to 200°C (400°F) with convection heat (watch that it browns without burning).
Remove from oven, let cool and serve chilled.

Tips

Don’t skip the feta or other flavorful cheese (goat cheese, Bulgarian…) because the taste of zucchini needs to be enhanced, otherwise it will be bland.
For a variation, add caramelized onions or mushrooms.
You can add breadcrumbs to the bottom of the pan and on top for a crispy layer.
Replace the heavy cream with the same amount of cottage cheese.

Savory Babka with Cheese and Fresh Herbs

Sun, 14 May 2023 13:21:55 +0000

Here’s something new for Shavuot – I hope you’ll love it as much as my family did! The recipe is described step by step with photos so you’ll dare to try it! Let’s go!

Preparing the babka dough

In a small bowl, combine the yeast, water and sugar. Let rest for a few moments until the mixture foams.
In the bowl of a stand mixer or a large bowl, place 250g (2 cups) flour, then add the yeast mixture, oil and salt.

Creamy Cheesecake - New York-Style Kosher Cheesecake with Speculoos

Mon, 08 May 2023 07:00:00 +0000

Cheesecake is rarely light, but this one is the result of adjustments and testing various recipes, and it’s loved by everyone who’s tried it. I wanted a creamy cake that wasn’t too heavy or too sweet. A delicious speculoos crust and a light drizzle of caramel sauce.

It’s really easy to succeed if you follow the steps carefully, especially the baking—that’s what makes all the difference in texture. I’ve included all the tips for a beautiful result.

Passover Almond Croquants

Wed, 05 Apr 2023 11:57:36 +0000

Whisk the eggs with the sugar and orange blossom water until the mixture turns pale. Pour in the oil while continuing to mix, then add the dry ingredients. Continue mixing with a wooden spoon until you have a smooth but soft mixture. Preheat the oven to 180°C (350°F) convection. Add the almonds and shape into two elongated, slightly flattened logs. Oil your hands if necessary.

Bake for 20 minutes - they should be just barely golden. Let cool, then cut diagonally with a very sharp knife and return to the baking sheet to brown for 10 minutes (flipping halfway through).

Fish Keftas

Sat, 01 Apr 2023 13:21:55 +0000

Chop the onion in a food processor, then place it in a strainer and squeeze to extract the water (this is an essential trick in my opinion for a less pronounced onion taste and a less watery texture in your patties). Then chop the fish, and in a large bowl combine all the ingredients (the consistency should be soft and pleasant; if it’s too dry, add the 2nd egg, otherwise one is enough) and let rest for at least 30 minutes in the refrigerator.

Montecaos or Ghriba

Sun, 05 Mar 2023 07:00:00 +0000

Preparing the Montecaos

Preheat the oven to 160°C (320°F) convection.
In a bowl, mix the oil and sugar, then add the chickpea flour, all-purpose flour, and baking powder. Incorporate using a spatula or wooden spoon. The dough should not stick to your fingers.
Form small balls and flatten them slightly. Place on a baking sheet lined with parchment paper and bake for 15 minutes in the middle of the oven. They should crack slightly.

Buckwheat Galettes (Brittany-Style Crepes)

Sun, 12 Feb 2023 07:00:00 +0000

Mix the flour and salt, then gradually add the water/milk while whisking to avoid lumps. Let rest at least one hour at room temperature.
On a very hot, lightly oiled crepe pan, pour a thin layer of batter and cook for 1-2 minutes on each side. To flip the galette, use a spatula and work quickly. Add your choice of filling and serve immediately.

Tip

Though not mandatory, the egg makes the batter smoother and easier to work with.

Traditional French Onion Soup

Wed, 11 Jan 2023 13:21:55 +0000

Preparing the French Onion Soup

Peel and thinly slice the onions. Put them in a large pot with the butter and let them cook down over low heat for 20 minutes, stirring regularly so they don’t burn or stick. When they’re soft and golden, add the flour, mix, then pour in the white wine, broth, thyme, and bay leaf. Season with salt and pepper. Bring to a boil then continue cooking for 30 minutes at a simmer, half-covered.
Preheat the oven to 200°C (400°F). Toast the baguette or bread slices.

Quick Almond Cream Galette

Mon, 26 Dec 2022 07:00:00 +0000

For the almond cream

In a large bowl, mix the eggs with the sugar, melted butter (30 seconds in the microwave), and the vanilla and bitter almond extracts (or rum). Add the almond flour and whisk until you get a smooth mixture.

For the puff pastry

In two small bowls, separate the egg yolk and white for the egg wash. Cut two circles from the puff pastry sheets. Little tip: my pastry sheets are rectangular, so I cut a circle the size of my tart pan, then cut the remaining strips to attach around the perimeter (as shown in the photo). This creates a nice puff on the sides and prevents the almond cream from leaking. Do this with both puff pastry sheets. Then brush both pastry circles with egg white, including the edges (this will waterproof the pastry, make it crispy, and help you seal it).

You’ll have leftover egg white—put it back in the small bowl with the yolk for the egg wash. The yolk gives color while the white adds crispness.

Butternut Squash and Red Lentil Soup

Tue, 06 Dec 2022 19:47:59 +0000

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in the spices: cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to release the aromas, then add the butternut squash cubes, carrot slices, and red lentils to the pot, stirring to coat them well with the spices.

Fish Soup

Tue, 06 Dec 2022 19:47:59 +0000

This fish soup is particularly flavorful and easy to make, even on a weeknight, and best of all, it allows you to use parts you might have thrown away when they’re actually the star ingredient of this recipe. You can even make this recipe without adding the fish fillets.

Preparing the Homemade Fish Soup

Pour the oil into a large pot and sweat the garlic, onion, carrot, and celery for a few minutes. Add the fish heads, bay leaves, and thyme. Deglaze with white wine (if using), then add the tomato paste. Add enough water to cover everything.

Lemon Speculoos Verrines

Fri, 04 Nov 2022 08:34:38 +0000

Preparing the Lemon Cream (Lemon Curd)

In a saucepan, pour the lemon juice and zest. In a small bowl, whisk together the eggs and sugar, add the cornstarch, and pour the mixture into the saucepan. Heat over medium heat and stir until thickened - the cream should coat the back of a spoon (this happens quickly, about 5-7 minutes). Pour into a small bowl to cool.

Assembling the Verrines

In the verrines, roughly crumble the speculoos cookies (the amount depends on the size of your verrines - I use 2 cookies in mine) and arrange at the bottom. Divide the lemon cream among the verrines and top with raspberries and a small basil or mint leaf.

Refrigerate for several hours and serve chilled.

Classic Brownies

Sun, 16 Oct 2022 07:00:00 +0000

Preparing the brownies

Line an 8x8 inch (20x20cm) square pan with parchment paper. Preheat oven to 170°C (340°F).
In a bowl, whisk the eggs with sugar until the mixture becomes foamy and lighter in color.
In a saucepan, melt the chocolate and butter over low heat or in a double boiler. Once melted, gently fold this mixture into the egg and sugar mixture, then add the flour and either the almonds or the tablespoon of pure peanut butter, which you’ll drizzle in a zigzag pattern over the batter before baking.
Bake for 20-25 minutes. The brownies will form a light crust on top while the center remains slightly moist. Let cool for about 15 minutes outside the oven before cutting into squares.

Store at room temperature for a fudgy texture or in the fridge for a more compact consistency. Personally, I prefer these brownies at room temperature. If you refrigerate them, take them out 30 minutes before serving.

Extra Chocolate Brownies

Sun, 16 Oct 2022 07:00:00 +0000

Making the brownies

Preheat the oven to 180°C (350°F) convection. Line a 20x20cm (8x8-inch) square pan with parchment paper.
In a saucepan, melt the chocolate and butter over low heat, stirring until smooth, then let cool slightly.
In a bowl, whisk the eggs with the sugar until the mixture becomes foamy and lighter in color. Then fold the chocolate into the egg and sugar mixture.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.

Tip To avoid lumps, place a fine-mesh strainer over the bowl with the egg-chocolate mixture and gradually sift in the dry ingredients (flour, cocoa, baking powder) while mixing to get a smooth batter.

Sticky Rice with Coconut Milk and Mango

Fri, 14 Oct 2022 09:00:00 +0200

Rinse the glutinous rice twice in cold water and soak overnight or for at least 4 hours in plenty of water. After soaking, rinse and drain the sticky rice. Steam for 25 to 30 minutes.
While the rice is cooking, heat the coconut milk with the sugar and salt. Stir the mixture and remove from heat as soon as it starts to simmer.
Transfer the cooked rice to a mixing bowl. Pour in two-thirds of the coconut milk, stirring gently so the rice absorbs it. Don’t pour it all at once—wait for absorption. Let rest until the milk is fully absorbed.

Sweet Potato Latkes - Kosher Crispy Pancakes

Fri, 14 Oct 2022 05:26:21 +0000

Peel and grate the sweet potatoes. Grate the onion and place it in a large bowl with the grated sweet potatoes.
Add the eggs, flour, salt, and pepper to the bowl with the grated sweet potatoes and onion. Mix well until all ingredients are fully incorporated. The mixture should hold together when pressed.
Form the latkes using a large spoon, shape into small flat pancakes and gently place in a pan with hot oil to fry until golden on each side.

Honey Yoyos

Thu, 22 Sep 2022 07:00:00 +0000

In a large bowl, mix all the ingredients well in the order listed. The dough will be slightly sticky but smooth—this is normal. You can oil your hands to handle it more easily. Let rest for a few minutes.
Form relatively thin rings, leaving a fairly wide hole in the middle as they puff up during cooking. Seal the seam well so they don’t open, and place on a plate.
Fry in a saucepan with neutral oil until golden (not too dark or they’ll dry out), then drain.
Make the honey syrup in another saucepan, then dip the yoyos to coat them with the syrup. Place on a serving plate.

Tips

You can make your cookies the day before or freeze them. They’ll absorb the honey syrup, and you can dip them once more before serving to make them nice and shiny.

If you love honey cookies or want to make an assortment, you can also make almond cigars or manicotti.

Pkeila - Tunisian Spinach Stew with Beans and Meat

Tue, 13 Sep 2022 09:26:04 +0000

To organize your time, you can make the spinach concentrate on a different day, so you’ll only need to cook the pkeila itself on the day (or the day before).

Preparing the Spinach Concentrate

Thaw and thoroughly squeeze out the spinach. In a large skillet, heat enough oil to cover the bottom of the pan. Add the spinach over high heat. The goal is to dehydrate them without burning. You’ll need to lower the heat gradually as the spinach reduces. Stir regularly, season with salt, and add a little oil to prevent sticking. The spinach will darken slightly and become light as a feather as it dehydrates.

What to Make with Ground Beef?

Tue, 30 Aug 2022 09:26:04 +0000

Click on each recipe title to access it

Appetizers and Kémias

Meat Hummus (Houmous bassar)
Rolled Meat Puff Pastries (onions, spices, herbs)
Banatages
Bricks
Merguez Cigars

Meatballs

Japanese Beef Meatballs with Teriyaki Sauce (Kitsune)
Cumin Beef Meatballs
Beef Meatballs with Homemade BBQ Sauce
Spinach Meatballs
Friday Night Meatballs
Keftas
Hamburger Patties

Pasta Sauce, Lasagna, Complete Meals

Chili con Carne
Shepherd’s Pie (Hachis Parmentier)
Matzo Lasagna with Meat
Bolognese Lasagna
Zucchini Moussaka
Beef Wellington Meatloaf
Bolognese Sauce
Ground Beef Pizza
Kubbé

Vegetables, Breads, or Pasta Stuffed with Meat

Meat-Stuffed Artichokes
Georgian Meat Dumplings - Khinkali
Banatages/Pastels - Potato and Ground Beef Croquettes
Beef Empañadas
Mhamar - Tunisian Stuffed Vegetables
Yabrak - Meat-Stuffed Romaine Leaves
Arayès - Meat-Stuffed Pita grilled on a plancha/grill pan, an Israeli specialty to adopt!
Brioche Buns Stuffed with Meat
Meat-Stuffed Tomatoes
Stuffed Cabbage

Nordic Platter

Thu, 04 Aug 2022 09:26:04 +0000

Thinly slice the onion and cucumber and place them in a bowl with the vinegar, water, sugar, salt, pepper, and dill, then mix. Let rest in the fridge. In a small bowl, mix the cream, chives, dill, salt, and pepper, then set aside.
Cook the peeled potatoes in a steamer or in boiling water until tender (about 20 minutes).
On a serving platter, arrange one slice of each fish, the drained marinated vegetables, the salad, a spoonful of fish roe, a quenelle of tarama, and a spoonful of cream.

Creamy Burrata Italian Salad

Tue, 02 Aug 2022 15:25:13 +0000

In a salad bowl, cut the tomatoes in half, drain the mozzarella and reserve at room temperature. What’s delicious about burrata is its creamy texture, so it’s essential to take it out of the refrigerator well in advance.
Chiffonade the basil.
On a serving plate, arrange a bed of arugula, then the chiffonaded basil. Place the tomatoes then the olives, gently set down the burrata, season with salt and pepper, drizzle with olive oil, and finish with the balsamic vinegar cream.
Serve with fresh bread, focaccia, or bruschetta.

Apricot Tatin with Honey and Rosemary

Mon, 18 Jul 2022 07:00:00 +0000

Preheat the oven to 200°C (400°F). Wash the apricots, cut them in half, and remove the pits.
In a saucepan, combine the sugar, honey, and rosemary sprigs. When the sugar melts and caramelizes, add the apricots and mix well. Continue cooking for 5 minutes (if your caramel becomes too thick, add a little water).
Pour everything into a cake pan (the sides are higher than a tart pan), having removed the rosemary sprigs and making sure to place the rounded side of the apricots facing the bottom of the pan (so the cut side is against the pastry). Cover with the pastry, tucking the edges in all around. Prick the pastry with a fork.

Asparagus Risotto

Thu, 14 Apr 2022 14:13:28 +0000

Start by making an asparagus cream. Cut the asparagus into sections and reserve the tips for the end. Put the sections in a saucepan and sauté for a few minutes with 1 tablespoon of olive oil. When lightly golden, add water just to cover and cook for about 10 minutes until the sections are tender.
Meanwhile, finely mince the onion or shallot.
After about 10 minutes, the asparagus water should be mostly evaporated and the asparagus should be tender—a knife tip should go in easily. Season lightly with salt and pepper, then blend in a blender with a little water to get a smooth cream. It’s important to blend long enough to achieve a silky texture, not stringy.

Chocolate Mendiants

Sat, 15 Jan 2022 07:00:00 +0000

Melt the chocolate bar in a double boiler.
On a silicone mat or a baking sheet lined with parchment paper, use a tablespoon or piping bag to form small circles, flattening with the back of the spoon, then arrange the dried fruits and nuts harmoniously on top.
Refrigerate until the chocolate is completely set, and you’re done! Using a spatula, gently lift them off and store in a glass container. Take them out at the last moment so the mendiants don’t melt.

Coconut Red Lentil Dhal (Indian Style)

Sun, 02 Jan 2022 13:21:55 +0000

Rinse the lentils. Finely chop the onion, mince the garlic cloves and ginger.
In a large pot, heat the neutral oil then add the onion and cook for a few minutes until softened. Add the garlic and ginger, stir, then remove from heat and add the spices: cumin, turmeric, garam masala, and coriander. Add the lentils, coconut milk or cream, canned tomatoes, and water (or vegetable broth). Mix everything well, cover, and cook over medium heat for 25 minutes. Stir occasionally with a wooden spoon to check that the lentils aren’t sticking, adding a bit of liquid if needed. The lentils should be completely tender, no longer crunchy. Once cooked, season with salt and pepper. Sprinkle with fresh cilantro leaves.

Cantuccini - Italian Almond Biscotti

Mon, 01 Nov 2021 09:26:04 +0000

Whisk the eggs with the sugar, vanilla, and orange blossom water until the mixture turns pale. Pour in the oil while continuing to mix.
Add the almonds and hazelnuts, then the flour and baking powder. Mix with a wooden spoon until you get a homogeneous but soft dough.
Preheat the oven to 180°C (350°F). Lightly flour your work surface and form three elongated logs. Place them on a baking sheet lined with parchment paper, leaving space between them as they’ll spread slightly. Bake for 25 minutes in the middle of the oven.
Remove and using a very sharp knife (essential, otherwise you’ll make crumbs and the almonds won’t cut easily), slice them diagonally into 1cm (½ inch) pieces. Return them to the still-hot turned-off oven for 10-15 minutes to dry them out slightly.

They’ll keep very well for several weeks (if there are any left!) in an airtight container.

Red Lentil Fritters - Masala Vadai

Sun, 31 Oct 2021 06:05:21 +0000

Indian-spiced red lentil fritters that are incredibly easy to make and absolutely delicious! A perfect kosher recipe to add to your repertoire as a change from falafel or meatballs.

🇮🇳 🍛 For more Indian cuisine ideas, check out my Bollywood Party series.

Cook the red lentils in boiling water for about 15 minutes. Drain them very, very thoroughly and let cool.
Meanwhile, blend the red onion and place in a mixing bowl with the fine semolina and parsley. Add the red lentils, salt and pepper. Sprinkle with cumin and turmeric. Add one egg or even 2. You should get a soft but very manageable dough. Refrigerate for 15 minutes.

Mushroom Chestnut Soup

Fri, 01 Oct 2021 13:21:55 +0000

In a large pot, sauté the sliced onion in 1 tbsp olive oil. Add the mushrooms cut into quarters (save a few for garnish), garlic, and potato. Season lightly with salt and pepper. Once softened (without browning), add the broth, thyme, and bay leaf. Cover and cook for about 30 minutes. If you want sautéed mushrooms for garnish, cook them in a separate pan during this time.
Transfer the vegetables from the pot to a blender (remove the bay leaf and thyme sprigs) with some of the cooking broth (I never add all of it at once, adjusting based on desired consistency) and the chestnuts. Adjust seasoning and blend until smooth and creamy. Add the cream, mix well, and serve in bowls.

Homemade Bagels - New York Style Bagel

Sun, 19 Sep 2021 07:00:00 +0000

Like most breads, bagels freeze very well, so you can double this recipe and take them out whenever you want. In mini version, you can always have some in the freezer and pull them out for an impromptu appetizer.

The egg is optional - I’ve included photos showing what the dough looks like with and without it.

Preparing the bagel dough

In the bowl of a stand mixer, dissolve the crumbled yeast in 120ml (½ cup) warm water with the sugar. Don’t mix and let rest for five minutes until the mixture foams.

Honey Cigars

Fri, 17 Sep 2021 09:26:04 +0000

In a bowl, mix the filling ingredients to form almond paste. The mixture should be smooth and easy to handle.
Cut the phyllo sheets in half (or quarters depending on the size of your sheets). Place the filling, fold in the sides and roll.

Soft Mini Sandwich Rolls (Pains Navettes)

Thu, 26 Aug 2021 13:21:55 +0000

In the bowl of a stand mixer (or in a large bowl), dissolve the crumbled yeast in the lukewarm water with the sugar. Let rest until bubbles form, then add the oil, flour, and salt. Knead for 5 to 10 minutes until you get a smooth and elastic dough. Let rest for 1 hour (or until the dough doubles in size).
Turn the dough out onto a lightly floured work surface and degas (knead by hand to remove air bubbles). Divide into pieces of about 30-35g (1-1.2 oz). Shape each piece into a ball or oval and place on a baking sheet lined with parchment paper, spacing them well apart as they will rise. Let rise for about 30 minutes.

Ajlouk de courgettes (Tunisian Zucchini Salad)

Fri, 20 Aug 2021 09:26:04 +0000

Wash and peel the zucchini and half bell pepper, cut into chunks and cook in a pot of lightly salted water or steam until very tender, about 15 minutes (a knife tip should come out easily).
Drain then mash with a fork before placing back in a fine strainer so they release as much water as possible. This is the secret to having a flavorful salad that’s not watery.

Season with the dressing ingredients and refrigerate. Drizzle with a bit more olive oil just before serving.

No-Bake Kosher Cheesecake

Sun, 30 May 2021 13:21:55 +0000

Before starting, place your whisk in the refrigerator or freezer so your whipped cream will whip properly.

Preparing the crust

Mix the crumbled speculoos or petit beurre cookies with the melted butter and press into the pan. Pack down evenly using the bottom of a glass. Refrigerate.

Preparing the cream cheese filling

Whip the heavy cream until it forms stiff peaks, then as it thickens, add the sugar, zest, and pudding mix (or the gelatin that you’ve dissolved in a little water and warmed—definitely not boiling—just enough to melt it). Beat until you get a thick, homogeneous mixture, then fold in the fromage blanc. In my photo, it’s not completely smooth—I used half fromage blanc and half vanilla mascarpone cream (Gad brand), and it was a bit cold so harder to work with.

Creamy Chicken Cutlets with Mushrooms

Thu, 29 Apr 2021 07:00:00 +0000

Preparing the Creamy Chicken Cutlets with Mushrooms

Slice the mushrooms and finely chop the onion. Lightly coat the cutlets in cornstarch (or flour) and set aside on a plate.
In a large skillet, heat the neutral oil and quickly sear the cutlets on both sides (4-5 minutes until golden), then set aside.
In the same skillet, sauté the shallot and garlic until lightly colored, then add the mushrooms. Keep the heat fairly high so they release their water. Season with salt. When they start to soften, deglaze with the white wine (or cider) and stir in the mustard. Pour in the plant-based cream and the half glass of water, then return the cutlets to the pan. Let simmer for 3-4 minutes until the sauce heats through and thickens. Season with salt and pepper, and sprinkle with parsley.

Dairy-Free Zucchini Flan

Wed, 14 Apr 2021 07:00:00 +0000

Finely grate the zucchini then sauté them in a pan with a drizzle of olive oil so they release their water. Add the garlic, season rather generously with salt and pepper since zucchini is always bland, let cool.
Preheat the oven to 180°C (350°F). In a large bowl, vigorously beat the eggs with the plant-based cream, add the chopped herbs then the zucchini and mix. Pour into silicone or non-stick muffin molds. Bake in the middle of the oven for 25 minutes.

Ricotta and Zucchini Quiche

Sun, 11 Apr 2021 07:00:00 +0000

Preparation

Ricotta is an ingredient I love having in my refrigerator because it works equally well in sweet and savory dishes. It brings creaminess and lightness to the texture! Here it is in this delicious zucchini quiche.

Roll out the puff pastry, place it in the tart pan, prick with a fork, and refrigerate.
In a skillet, heat 1 tablespoon of olive oil and sauté the thinly sliced zucchini over high heat. Once they’ve released some moisture, reduce to medium heat, add the sliced mushrooms and garlic, season with salt, and continue cooking for a few minutes.
In a bowl, beat the eggs, add the ricotta, 2 tablespoons of Parmesan, the cream, salt, pepper, and the chopped basil.
Preheat the oven to 200°C (400°F) convection. Once hot, blind-bake the crust so the bottom precooks for about 10-12 minutes.
Remove the tart, spread the zucchini filling, pour the egg mixture over it, and sprinkle with the remaining tablespoon of Parmesan.
Lower the oven to 190°C (375°F) and bake in the middle of the oven for 25 minutes.

If you’re looking for other quiche ideas:

Kneidlach and Chicken Soup

Sun, 28 Feb 2021 13:21:55 +0000

Preparing the chicken broth

In a Dutch oven or large pot, place the chicken and brown for a few minutes. Add the vegetables, then cover with cold water and bring to a boil. Skim off any impurities that rise to the surface, then add the herbs, vegetables, and aromatics. Season with salt and pepper. Simmer gently for about an hour. Add water during cooking if necessary.

Preparing the kneidlach

Meanwhile, in a small bowl, beat the eggs like an omelet, season with salt and pepper, and add the parsley (if using). Pour in the matzo meal, then the sparkling water and goose fat (or oil). The consistency should be smooth and pliable. Cover and refrigerate for at least 30 minutes (or even the night before for the next morning).

Fish Balls in Red Sauce

Wed, 03 Feb 2021 13:21:55 +0000

Preparing the fish ball mixture

In a food processor, add the peeled and quartered onion and halved, deveined garlic. Transfer to a mixing bowl, then blend half of the cilantro and parsley bunches (including stems - that’s where the most flavor is) and add to the bowl. If your fish is in fillet form, add it to the processor and pulse quickly. If your fish is already ground, place it in the bowl with the blended mixture, then add the eggs, water, breadcrumbs, oil, salt, and pepper. You should get a homogeneous and really soft consistency (without being liquid) when mixed with a spoon. Cover with plastic wrap and refrigerate.

Beef Tataki

Tue, 02 Feb 2021 08:34:38 +0000

In a bowl, mix the marinade ingredients: soy sauce, sesame oil, neutral oil, lemon juice, dried lemongrass (or minced fresh), grated ginger, cilantro stems (they’re flavorful), and finely minced garlic. Set aside. (Don’t worry, the marinade will be strained later, so you won’t have any chunks).

Cut the beef into steaks about 3 cm (1¼ inch) thick. In a hot pan (preferably non-stick), quickly sear the meat on all sides (with a little oil if your pan isn’t non-stick), 1½ to 2 minutes per side.

Carrot and Red Lentil Soup

Sun, 31 Jan 2021 13:21:55 +0000

In a large pot, sauté the sliced onion over medium heat with the tablespoon of oil. Once softened, add the peeled carrots cut into chunks (lengthwise) along with the spices - garlic, cumin, curry, turmeric, and ginger. Stir to let the flavors infuse. Sauté for about ten minutes.
Rinse the red lentils in a fine-mesh strainer, drain, and add to the pot along with the broth. Cover and simmer gently for 30 minutes or until the carrots are tender. Season with salt and pepper.

Passion Fruit Salmon Tartare

Wed, 27 Jan 2021 08:34:38 +0000

Cut the salmon into small dice (about 0.5cm/¼ inch) and place in a mixing bowl, squeeze the lime over it then refrigerate. Wash, dry and chop the cilantro.
Using a sharp pointed knife, cut the passion fruits in half, keeping the shells as you’ll serve the tartare in them. Using a spoon, scoop out the flesh and seeds, and add them to the salmon. Season with salt and pepper, add the chopped cilantro and mix everything together. Refrigerate for at least one hour.