Archive for August, 2008|Monthly archive page

Dark and White Chocolate Mousse Cake

In Chocolate, Desserts on August 30, 2008 at 1:06 pm

This is the cake that I made for my brother, before he left to his (very) long trip overseas.
Oddly enough, this is the only mousse cake that I made for my brother that came out decent looking! You see, every time I tried to make him a nice cake for any special occasion, something would do wrong (well, kind of…), so I’m happy that it turned out ok this time.

Now, as for the cake- This is not the simplest cake, but it is not hard to make as you may think. Yes, it takes some time, but believe me, it is so worth it, this is THE cake if you want to impress someone, and the taste is really good as well.

So, if you have some kind of special occasion that requires a nice looking (and nice tasting…) cake, give this one a chance.

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Maple, Nuts and Cinnamon Cake

In Desserts on August 12, 2008 at 2:33 pm

This cake is going around the food forums for quite a long time. This is a very simple cake; so you don’t need to run to the next supermarket to get special ingredient for this.

I didn’t make this cake with maple, i made it with Silan, which is a date/palm honey. You can make it either way, it will turn out great.

So, nothing special to add here, this is just a recipe for a very nice cake, that you can make while running out of time, or if you just looking for a nice treat.

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Vegetarian Lasagna

In Cheese, Main Dish, Pasta, Vegetarian on August 10, 2008 at 11:39 pm

This recipe is for all you vegetarians out there… And it is by no means inferior to it’s meaty cousin. The trick to make the vegetarian version as good (and even sometimes better) is to use the right vegetables. So that the texture remains nice and firm.

It might take you a bit of time to roast all the vegetables, but the added taste is second to none. Use the best cheese you can find. In Israel , Ricotta cheese is worth its weight in gold, so i don’t use it as often as i would like, but it makes the best results.

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Tahini and Eggplant spread

In Appetizers, Vegetarian on August 8, 2008 at 4:40 pm

This spread is very easy to make, and it is better than the store bought one because it contains no oil or other preservatives. Also, if stored properly, this spread can be used up to a week.

A few tips for a good eggplant spread:

– Always choose the lighter eggplants. The heavy ones contain more seeds, and are usually bitter.

– Use the kind of tahini that you like, and that have stronger flavor. Don’t use store bought refrigerated tahini spread.

-Add more flavors to the basic spread by adding chopped parsley, some garlic, or any flavor that will suit your taste.

The amounts in this recipe are not absolute, change them as you wish, and remember that this is a very basic recipe.

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Chocolate White Chocolate Chunk Cookies

In Chocolate, Desserts on August 4, 2008 at 7:24 pm

These cookies were made for my brother, and there is a reason why – Because of the fact that my brother (not Asaf, the other one) is going away for a trip that will go on for at least 6 months, and because he is my number one cookie consumer, and my number one food critic, I’ve decided to make him cookies twice a week. Don’t think that I make this because I’m a super nice sister (just ask Asaf…) but just because I do nothing all day (unless you are consider staring at the TV as an intellectual thing), and because I wont have anyone too make cookies for 6 months (anyone interested?).
If somebody is looking for a little sister that will make him cookies whenever he wishes, just let me know!

So, for the recipe part. This time, because all my dark chocolate was over (who the heck finishes 3 kilos of chocolate in two months?!), I was looking for a cookie recipe with white chocolate, and this is the recipe that I found.
The cookies turned out OK, not very special, but good enough.

Oh, if anybody got great cookie recipe, please send it to me, I have 2 weeks to make 4 recipes, and I’m in desperate need for a brilliant cookie recipe.

And a little cookie tip to finish – if you want your white chocolate will stay white after baking, just divide the amount to two, put one part in the cookie batter, and bake the cookie as listed. About 2-3 minutes before the end of the baking, sprinkle the cookies with the leftover chocolate, and continue to bake until cookies are done.

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Yeast cakes – it`s all about the dough (and the fillings…)

In Chocolate, Desserts on August 4, 2008 at 5:45 pm

Making a yeast cake isn’t the thing that you make when you don’t have time and nerves. But, it’s the thing to make when you want your house to be filled with outrageously angelical smell, and you want to bake something that tastes like home.

This dough is so good, it comes out full of flavors but not too heavy. It is very comfortable dough to work with, even in the hot summer days.

The fillings that I wrote down here are just suggestions; you can fill the cakes with almost anything. These kinds of cakes are the right place to get creative.

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Challah and Half Whole Wheat Bread

In Bread on August 4, 2008 at 4:35 pm

This weekend, I made to breads that I do from time to time- Challah bread, and bread with half whole wheat.

This specific Challah recipe comes out good, but notice that it has a fairly strong buttery taste (I don’t know if it good or bad…), but just keep in mind.

The half whole-wheat bread is a great recipe, which never lets me down. Every time I make it; I put a verity of things in it. I especially like adding all sorts of nuts, but sun dried tomatoes, or even all kind of seeds would be just fine.

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A fruit cake to remember

In Desserts on August 3, 2008 at 4:25 pm

I think that the fact that I have made this cake 3 times this past month speaks for itself. I just love making this cake, it is a great cake for days that you don’t have time, but still want a great cake.

This is a fairly easy cake, it is not the kind of cake that requires a lot of tools, a lot of special ingredient or a lot of time. The other thing that is great about this cake, is that you can use almost any kind of fruit, or what you have in the house. for my taste, this cake is perfect for a nice treat after dinner, or if you are looking for a not-so-heavy kind of cake,

The only important thing that you should be aware about this cake, is that it can only hold up for one day. This cake simply doesn’t last for more than that. so, if your making this, just keep in mind to eat it on the same day.

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