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About shain

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  1. Honey cake

    Note: this cake is somewhat on the sweet side, this is part of what makes a honey cake in my mind, but you may cut down on some of the plain sugar in the recipe. If your sour cream is higher in fat than specified, replace some butter with milk. 145 g flour 1/2 teaspoon baking powder (5 g) 3/8 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon dry ground ginger 1/8 teaspoon ground cloves (3-4 sticks) 1/8 teaspoon ground all spice (3-4 grains) 1/4 teaspoon salt It is best to use freshly ground spices. 200 g sour cream 15% fat 3/4 teaspoon instant coffee 1 large egg 110 g Honey 35 g dark brown sugar 80 g white sugar 40 g oil 20 g melted butter 1/2 teaspoon vanilla extract Optional: a handful of raisins, soaked in water Optional: 15-17 g almonds sliced (not chopped) For syrup: 2 teaspoons honey 25 g warm water (5 teaspoons) preparation Preheat oven to 170 degrees C. Grease one english cake pan. In a bowl, mix the flour, baking powder, baking soda, dry spices and salt. In a large separate bowl, put about a tablespoon of sour cream. Heat the cream in the bowl a little, put in the coffee and mix until it melts. Add the remaining cream and the egg. Add the honey and the two types of sugar, oil and vanilla extract. Add raisins if desired. Mix well. Sift the flour mixture into the bowl with the liquids. Using a spatula, mix lightly and fold the mixture at until you get a smooth, fairly liquid batter. Make sure to collect the flour from the bottom of the bowl. Pour the mixture into a pan. Sprinkle the almonds uniformly. Put in the oven and bake for 37-40 minutes, until the cake is high, dark brown, and an inserted toothpick existing crumbless. (the cake should Crack while raisin) Mix the hot water and the honey to form a syrup. Using a teaspoon, evenly and slowly pour the syrup over the cake while it is warm. Allow to cool completely and store in a tightly sealed container or wrapped in plastic wrap. Serve with tea
  2. Dinner 2017 (Part 6)

    @Smithy I'm no expert, but origin wise, I assume that you are right, olives and legumes were grown the levant for thousands of years, so balila is a very old dish. One can assume that msabaha was invented with the import of seaseme. And I guess that hummus originated from msabaha by pounding it smooth. Now days, msabaha is not simply hummus with whole chickpeas. Hummus in Israel is almost always served with whole chickpeas (unless topped with something else). Msabaha has many versions, but all are served warm, are usually more fluid, contains more tahini and may include a small amount of chili (chili is never added to hummus). My version starts with chickpeas cooked very soft, I make tahini sauce with lemon and spices (garlic, chilli, cumin), then mix a portion of the peas using a fork until they break and thicken. Then add the rest of the peas and mix gently. I also mix in parsley, which is usually only added on top.
  3. Dinner 2017 (Part 6)

    Bucatini with eggplant, mushroom, tomatoes.
  4. Honey cake. Due to recent posts on the forum I was getting worried that there is likely an exas of undesired raisins accumulating across the world, and so made my small contribution by including some in the cake. Preference for raisins aside, I am very happy with this latest iteration of the cake.
  5. Found the tiramisu flavored, had to buy them, haven't opened yet. Meanwhile I'm snacking on some good imported emmentaler. Had some last night with thinly sliced apples and caraway pumpernickel (the vacuum packed type). A good emmentaler is somewhere on the top of my favorite cheeses list, and annoyingly hard to get in Israel (lots of really bad versions - local "Edam" and "Emmentaler" are the default "yellow cheese" here).
  6. My recipe collection online

    My battaries This stands for matzo brie. And "discharge" should have been frikeh.
  7. My recipe collection online

    @Anna N My bad, fixed now.
  8. My recipe collection online

    I'm keeping my recpies online for a while, but just recently made them available publicly in order to share with my family. And I'd also like to share them with you all.A few notes - my recpies are all written in Hebrew, this link is translated by Google translate. For this reason things can be pretty strange - take for example the recpies for "Discharge salad", "Carp Nutella" and "Lavana with Pual". Also, the index is sorted in Hebrew, so the English ordering is pretty random, and the letter-headers are strange. If something intrigues you, please feel free to ask me to explain/correct it - I wouldn't trust those translated instructions. I will add pictures once I figure out how to share them in bulk. Link
  9. @Katie Meadow I'm very happy to hear that you enjoyed it! And I'm also terribly sorry for forgetting the sugar, this recipe uses dark brown sugar, which is a key part of it's flavor. I use about 40g of sugar, so it's quite sweet (but not cake sweet). I once had a recipe for a "noodle apple casserole" (in Hebrew the word is 'pashtida', casserole is the closest term I could think of) - It was baked in a rectangular aluminum pan, with very little sugar and no raisins or cinnamon, it had a savory-sweet quality that I assume was in your sugar-free kugel also had. All this to say that if you make it again (which I hope you do), consider adding the brown sugar, or maybe just a little molasses if you wish to keep it less sweet. Good noodles are very important for this recipe in order to hold during the entire baking time, and sadly many egg noodles are really bad and turn to mush as soon as they are cooked. As for crisping the top, after removing the foil, I spread about a teaspoon or two of butter, and bake for 20 minutes. It might be that our ovens are out of sync, you can try a higher temp. Thinking about it, I assume the sugar might also contribute to browning (so maybe sprinkle some, if you opt to keep it sugar free).
  10. The Soup Topic (2013–)

    Yes, I'm pretty sure that this recipe was my inspiration, but I didn't follow it. Tarragon could have been a great addition, one of my favorite herbs and that I don't use enough. Although I appropriated the clean flavor of leek and butter.
  11. Breakfast! 2017 (Part 2)

    Thick slab of homemade challah bread (frozen leftover from a few weeks ago), lightly buttered and toasted. With ricotta and homemade lightly cinnamony pear preserve.
  12. The Soup Topic (2013–)

    @lindag It's a local brand, whole wheat flour with flax, nothing special, about 20% vegetable oil and quite salty.
  13. Lunch! What'd ya have? (2017)

    Quick pan fried quick bread, with yogurt, zaatar and tomatoes.