Swisskaese

Thank you Alina! I asked one of my Russian colleagues at work and she didn't have a recipe for it. I am going to give it to her tomorrow. You are making me cry, my great-grandmother, bless her, made me mannaya kasha for breakfast. It brings back wonderful memories.

I forgot to mention that i really like fig, gorganzola and honey. I stuff figs with gorganzola and drizzle honey over them. But, if you are going to poach the figs in something sweet, then the honey maybe over the top.

This is very interesting Chufi. It all looks delicious. How was the helva made?

Does anyone have a recipe for Bellawrieh? Is the dough shredded phyllo? If so, how shredded is shredded? Is the bottom and top shredded dough? I was thinking of experimenting using ras al hanut to mix in with the pistachios. Does that sound off the wall?

I really like stilton and have had it in a quiche, but I am wondering if gorganzola would make a creamier filling for your tart. I really like gorganzola and figs. Love the idea of a macadamia crust with the figs. Wish I could fly over and have some. Macadamia nuts are soooo expensive here. Double what they cost in the States.

You can make: Brioche Cake with Four Creams Just slice the brioche and layer it. Apple Brioche Cake

Rehovot asked me to put the recipe for Georgian Chicken in RecipeGullet. I found a link for the recipe. I use Nigella Lawson's recipe: Georgian Chicken I also add toasted pine nuts to the rice mixture. Since I keep Kosher, I use goose fat and chicken fat, if I want to be decadent, instead of butter. If I want to behave myself , I use olive oil.

Show me, show me the dictionary that translates napitki (drinks) as "poured-out products"! Now throw it away . You kids are very close though. Here's the promised close-up: ← I am pretty sure the kiosk is called Milky Rivers or Rivers of Milk and the side says " Drinks; Products" The second row, right side of the picture above is tea and milk. I have never heard of 6% Milk. We have 0%, 1/2%, 1% and 3% milk. The two yogurty containers on the third row, right side say "Miracle"?

My maternal grandparents were from Lithuania and my mother has their beautiful silver samovar. She never used it. I would love a recipe for that pie. It is nice to see that there are so many "local" restaurants to choose from instead of chains. And, I am happy to hear that you can find good pizza there. I have a very funny story about "authentic", and I am using that term very loosely, Italian pizza I had in St. Petersburg in 1996. The owner was Sicilian and my fellow Italian students and I decided that he was kicked out of Sicily for being the worst pizza maker in all of Italy. I have a feeling his restaurant has not survived. I really like Georgian food. We have some Georgian restaurants here. I really like to make Georgian chicken which is stuffed with rice, pine nuts and dried cherries.

I went to Russia on an exchange program with university and was hosted by a lovely family in St. Petersburg. The mother made a very nice lemon pie, but I haven't tried making it. She made some sort of short crust pastry and then chopped up lemon, including the peel, added some sugar and covered it with more short pastry. It was delicious. Are you familiar with this Alinka? BTW- I was in Moscow and St. Petersburg during the month of February. I had icicles in my hair! It was really cold. My feet didn't thaw out until I went back to Switzerland.

Hi Alina, I am looking forward to seeing Moscow. I haven't been there for 11 years and I know it has changed 180 degrees. Happy blogging.

I made two different dessert crepes. One was filled with sour cherry preserves from the Schwartzwald and crushed walnuts. I topped it with vanilla ice cream and drizzled with a bittersweet chocolate sauce. The second was filled with chestnut honey and crushed walnuts. Also topped with vanilla ice cream and bittersweet chocolate sauce. They were both delicous.

How about thyme with the lamb. Can you get fresh thyme? You can serve it with tehina instead of yogurt and harissa. Here they serve them lots of different salads, hummous, tehina and harissa. You can also season them with baharat. There are many versions of baharat. One of the ones I buy has black pepper, coriander, cloves, cumin, cardamon, nutmeg and cinnamon.

Mini Schwartzwald Kirsch Tortes Cherry and cheese strudel Cake with pistachio cream and marinated cherries Cherry tarte tatin Individual cherry clafoutis

Trying to pull myself out of depression and deep sadness. Shabbat Shalom Asado de tiera (Argentinian beef short ribs) with chimichurri sauce Broccoli Roasted fingerling potatoes Crepes with chestnut honey and bittersweet chocolate Cabernet Sauvignon from a beautiful zimmerim (cabins) in the north. We are drinking this wine in honor and memory of our brothers and sisters who are suffering in the north.

I put my recipe in RecipeGullet.

Chocolate or Cinnamon Babka Serves 16 as Dessert. DOUGH 1-1/2 c water 2 T yeast pinch sugar 2 eggs 2 egg yolks 1 tsp vanilla 2 drops almond extract 1 tsp lemon juice 3/4 c sugar 1 tsp salt 1/3 c milk powder 1 c unsalted butter or margarine - softened in small pieces 6 c (approx.) unbleached all-purpose flour or half bread flour/half all-purpose Chocolate Filling: 1-1/2 c semi-sweet chocolate chips or chocolate bar of your choice 1/2 tsp cinnamon 1/4 c cocoa 1/2 c sugar 3 T unsalted butter or margarine Cinnamon Filling: 1/4 c unsalted butter or margarine 1 c dark brown sugar 2 T corn syrup or maple syrup 2 tsp cinnamon 3/4 c chopped walnuts - optional Egg Wash 1 beaten egg sugar for sprinkling In a large bowl, mix together water, yeast, and pinch of sugar. Rest for five minutes to allow yeast to swell. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk powder. Then add the softened butter and flour by folding it into the batter. Knead with a dough hook or by hand for about 8 to 10 minutes, until smooth and elastic. Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it is thoroughly sealed. Allow to rise about 45-90 minutes. (Can also be refrigerated overnight, but allow the dough to come to almost room temperature before continuing). Divide dough in two equal parts. Cover with a towel and rest for 10 minutes. Butter two 9 -inch springform cake pans or two loaf pans. If making one large babka, butter a 10-inch bundt pan. Roll dough into a 16 by 16 inch square on a lightly floured board. Spread the filling (see recipes below) over the entire surface. Roll lengthwise into a large roll; cut in half. Place both halves in prepared pan, beside each other, it doesn't matter if they are squished. Brush with egg wash and sprinkle with some sugar. Place the pan(s) in a plastic bag and let rise until babka is flush or has risen over the top of the pan. Repeat with other half of dough. Preheat oven to 350 F. Bake 35-45 minutes (50-70 minutes for one large babka) until medium brown. Cool for fifteen minutes in the pan before putting it on a rack. Chocolate Filling: Place chocolate chips, cinnamon, cocoa, sugar, and butter in a food processor and grind into a loose paste. Cinnamon Filling: Place the butter, sugar, corn syrup, cinnamon and walnuts in a food processor and grind into a loose paste. Keywords: Kosher, Brunch, Vegetarian, Bread, Intermediate, Breakfast ( RG1767 )

Chufi that looks delicious! Can we have the recipe? Abra, your blueberry tart looks wonderful. I wish I could make it, but blueberries cost about 4.50USD for 20 blueberries . I am not exaggerating. Okay, maybe a small exageration; 25 blueberries.

Here is his website: Max Brenner There are several locations here. You must try the Warm Chocolate Soup. It is delicious. His chocolates are very nice. I especially like his orange chocolate.

You could also use entrecote. Do you have that cut in Canada? ← Not that I've ever seen, unless its called something else. ← Sorry, Kosher meat cuts are a different from regular cuts. Entrecote is sirloin steak.

You could also use entrecote. Do you have that cut in Canada?

Hi Randi and Christine! Looking forward to hearing more about your personal chef business, Randi. I remember you starting out baking for a coffee house or something in London?

Try fajita, cajun or taco seasoning.

Actually, they have quite a choice from the norm at the pasty shoppes in Cornwall. They offer cauliflower and cheese pasties, and balti (curry) pasties, but no pizza pasty . Cornish Pasty Shop

Asparagus with tarragon aioli Hungarian beef stew Rice Fresh Figs Tabor Cabernet Sauvignon 2004