Swisskaese

And here are the rest of the pictures from our Tu B'shvat Shabbat: Sali Jardaloo Murgi, Gujarati-Parsi chicken dish with apricots and straw potatoes Tsoont Vaangan, Kashmiri eggplant and apple dish Brown basmati rice Spinach The whole meal plated: Nigvzis Torti, Georgian Walnut and Raisin Torte We had white wine which was a better match. A Wurtembuerger Kerner 2004.

Here are two different challahs I made: Tu B'shvat challah with dried apricots, figs, cherries, blueberries, cranberries, raisins and walnuts Wedding size challah for my wedding

Miriam, David and I are coming to your house! Sounds delicious.

In observance of Tu B'Shvat, I am making the following: Challah with dried fruits and nuts (figs, raisins, dried cherries, dried cranberries, dried blueberries, apricots and walnuts) Sali Jardaloo Murgi, Gujarati-Parsi chicken dish with apricots and straw potatoes Tsoont Vaangan, Kashmiri eggplant and apple dish Brown basmati rice Spinach Nigvzis Torti, Georgian Walnut and Raisin Torte Red wine Plant a tree.

Thanks for your comment! Do you parboil the potatoes or use them raw? And if so, how long do you cook the complete dish? ← I do not parboil the potatoes. I slice them quite thin and cook the dish for about 35 to 40 minutes until the meat and potatoes are done. I cover the dish with foil and only take off at the last 10 minutes of cooking.

I found a link to the recipe - Nigvzis Torti (Walnut Raisin Torte) I am planning to make it on Friday. Any tips you can give me about the dough?

That sounds delicious scubadoo97. I will have to try that.

I am still trying to figure out what I am making. I will definitely make a small challah with dried fruits (apricots, figs, cranberries, cherries, raisins and walnuts). I am thinking about making an Indian Parsi dish called Sali Jardaloo Murgi. It is chicken with apricots and potato straws. It is seasoned with dried chilies, cinnamon, cumin, cardamom, cloves, ginger, garlic and dried apricots. I haven't figured out the sides yet. I might try the Nigvzis Torti (Walnut-Raisin Torte) that Abra tried in the Georgian Feast

This restaurant is not new, but Criollas is a very good restaurant.

Coconut cream pie Coconut Cake Coconut shrimp Coconut pound cake

The dish can be made with or without potatoes. I layer mine with potatoes.

Looks delicious. I will be right over. I will trade you one Apple Spice Cake with Calvados for your blood oranges and blueberries.

Shabbat Shalom everyone! We are having: Hungarian goulash Polenta Steamed broccoli Spiced Apple Cake Red wine

Abra that meal looks divine. Any chance you could post the Raisin and Walnut Torte recipe?

I love my Lemon Cheesecake with Lemon Confit. It is very lemony.

You can also stuff an eggplant or butternut squash. Cut the eggplant or butternut squash in half. Place in an oiled baking dish cut side down and roast at 220C/375F for about 25 to 30 minutes or until soft. Meanwhile, mix 500g/1lb of meat with one small minced onion, 1/3 cup of raw rice, bulgar or couscous, tablespoon of dijon mustard, two tablespoons of pomegranate molasses and 1 tablespoon of cinnamon or ras al hanut and a generous tablespoon of toasted pinenuts. Mound the meat on top of the eggplant or squash halves. Pour 1 cup of crushed tomatoes over the meat and 1 cup of water. Cover the baking dish with foil and bake for approximately 45 minutes at 180C/350C.

This was my mothers first cookbook and we reaped the benefit of having Marion's Noodle Pudding our Shavuot family dish. It is rich and creamy and yummy. She also used to make the Vienna Torte. I remember it also being very rich, but delicious. She still has the cookbook and I debated whether I should nick it or not when I visited my parents in December. I decided to leave it.

I have seen Challah/Hallah spelled both ways. I use bread flour here, but I am pretty sure I used all-purpose when I lived in the States.

I think the ganache would run. All of the rugelach that I have eaten were made with shaved chocolate. Maybe you are overcooking the dough? As for pain au chocolat, it is made with a stick of dark chocolate, called baton boulanger, inside the croissant dough.

Hi Anna Welcome to the Shabbat forum. Your challah looks lovely. My challah recipe has 4 eggs in it. I think it is definitely necessary because challah is suppose to have a cakey quality to it. The recipe is from Epicurious: Sweet Potato Fries with Garlic and Herbs

Rebecca, I am also happy to see you posting. You brought me to tears. I am glad that you are getting help. Shabbat Shalom everyone. We are having the following: Orange Curry chicken Sweet potato fries with herbs and garlic (they are actually baked) Steamed broccoli Red wine

You could make an anacapri tart. The crust has fresh rosemary in it and it is filled with an orange marscapone filling. It is quite delicious. Or you could make: Ricotta turnovers Crostada (apple, cherry, ricotta or custard filled) Zuccotto ( I really like a chestnut one)

It is called a millefeuille in French. You could make a small one for presentation and then cut the rest in slices in the kitchen. Here is what it looks like: Milllefeuille

I vary it. For the stuffing, I seasoned the fruit, pinenuts and cooked couscous with minced onion, garlic, pomegranate molasses and some cinnamon. I drizzled some pomegranate molasses on the chicken before putting in the oven. Sometimes I use just garlic and ras al hanout. Stay warm or fly to Israel. It is suppose to be 17C here tomorrow.

[Host's note: to minimise the load on our servers, this topic has been split. The discussion continues from here.] Shabbat Shalom everyone! Tonight is the first Shabbat at home in three weeks. We just returned Monday from our trip to visit my family in the US and as you saw in the earlier post we got to meet GiftedGourmet. We had a wonderful afternoon with her and enjoyed our trip to Trader Joe's. They have a location close to my sister's house and it is nice that they offer some kosher options for us. Tonight we had the following: Chicken stuffed with couscous, pinenuts, dried red plums, cranberries and sour cherries Roasted cauliflower Steamed broccoli Dalton red wine