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eG Food Blog: Lior (2011)

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i didnt realize goggle-moggle was such a universal torture :) I have PTSD from childhood when I hear that name as this was the trusted cure-all in Ukraine where I grew up!

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Just popped in before shabbat dinner. We have fish-Denise (have to look this up in English) and a bass for me, roast potatoes, carrot soup ,mushroom soup and a red and white cabbage salad. I wanted to make roasted vegetables as well, but my oven is too full. I always make too much anyway.

Nikkib-thank you ever so much!!!!!!!! :biggrin:

Ladybug, I honestly thought of you when I read that on the menu!!!! :laugh: YOu need to go to the fresh market for this stuff-ask around-you want me to find out for you?

Lovely weekend to all, I know many of you are celebrating christmas-so merry christmas! SHabbat shalom!

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Gruzia-Georgia? You also had to drink it? I actually loved it-but I am very weird!!!haha!!

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Yes - I was born in Ukraine but spent a fair bit of childhood in Georgia due to having my mother's family there and also the whole Chernobyl thing. It seems that goggle-moggle was no stranger there, too!

The other thing that my Mother tried on me was a horrible elixir of onion juice and honey. Ugh.

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yes I know that one also!! I know from georgian people here that the cuisine is amazing...

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Did they heat the food for you? Was it hot? warm? cold? That bread looks interesting and very different. Enjoying the blog tremendously.

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Yes, he did heat it.It was quite hot. SO now we are post dinner. It was challenging taking photos and cooking. I was a bit time limited as my il laws were arriving at 7:30pm and they get tired rather quickly so I don't like them having to wait too long for dinner. Funny thing is that my MIL brough that Lachuch (2 gutteral sounds here...), that Yemenite bread similar in looks to Enjera!! I made mushroom and carrot soup, my son doesn't like mushrooms... fish, red and white cabbage salad and roasted potatoes I think I said this all earlier :laugh:)

I used my thermomix for the soups. I documented the thermo during the carrot soup-cant recall exactly when-mad rush...

Getting mushroom soup made:

mushroom soup1.jpg

mushroom soup2.jpg

mushroom soup3.jpg

mushroom soup4.jpg

It was a bit too thick but delicious.

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Carrot soup, which is a favorite in my house

The thermomix chopped the onions, garlic and ginger slices and then sauteed for a few minutes. Then I added the carrots

carrot soup1.jpg

chop up the carrots

carrot soup2.jpg

carrot soup3.jpg

Add broth using the vegetable paste

soup paste.jpg


carrot soup 11.jpg

carrot soup4.jpg

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wrong thermomix cooking picture-never mind, I cooked for 14 minutes at varoma... :unsure:

here is the right one!

carrot soup5.jpg

speed 10 to blenderize, add coconut cream and cook for a few more minutes.

carrot soup6.jpg

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Believe me it is delicious.

Now I cut vegetables for the fish


stuff with vegies


decorate with vegies


for those who hate seeing heads and eyes (!)


My bass


oil. lemon juice,paprika, garlic and parsley


In the preheated oven 200C for 30-35 mins.

fish done.jpg

Edited by Lior (log)

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Half an hour before the fish goes in, one hour before dinner, the potatoes need to go in. I use olive oil, paprika, galic, parsley,thyme and marjoram, mix it all in well and that is it!

roast potatoes.jpg


potatoes done.jpg

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While fish is waiting in the micro so the cats dont get it, the potatoes are roasting, the soups are made, I give the fish trays to the animals tolick to the very last drop. Two cats missed out on the treat somehow and two got extra! WHile they lap it up I make the salad.



carrot salad1.jpg

carrot salad2.jpg

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carrot salad3.jpg

carrot salad4.jpg

carrot salad5.jpg

the dressing is quite yum- soy sauce, silan,balsamic, olive oil and herbs/spices. Pour on salad half an hour before serving (when the fish goes in!)

Husband got the table set. He also does clean up...

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ready just on time!

dinner table1.jpg

oops the chanuka menorah!!

dinner table2.jpg

B'tayavon! (Bon Appetit- it's time to eat!)

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I realize christms in nearly in, so merry christmas to all celebrate it. I will be finishing the blog tomorrow as I would like to include the Romanian christmas lunch...

For today I will add some lunch pictures and making humus.

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The beans sat all night (good for me I remembered!) then I boiled them and threw out the water. I then added new water and cooked for about 2 hours till soft. I keep the water for use later and for cooking soups...


Then I thermomixed the garlic

humus garlic.jpg

humus garlic chopped.jpg

I add a bit of the humus water to the garlic

humus milk garlic.jpg

Then I add the beans and more water and grind well, adding more water until I get the right consistency. I add at least 1/2 cuplemon juice. cumin,salt pepper and some olive oil. Then about 300g tehina paste. Blend again, put in a jar,decorate and keep in fridge.

humus finished.jpg

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Although we went out forlunch to a sushi bar, and I forgot the camera, I still made food as the kids take it home for the week,if you recall, this is Saturday routine!

I made chicken breast in silan sauce with some chili



breasts done.jpg

chicken on the range with tamari,soy and spices-nothing super fancy.




chicken done.jpg

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I usually make rice this way, but every time I use different spices and flavors. Today I used vegetable broth with the soup paste as it was nearly finished anyway.

Fist I fry the rice in some olive oil untill most grains turn white, stirring most of the time.


Then I added in the soup paste, mixed with a bit of that hot humus water from cooking the beans.

rice with soup paste and water.jpg

Then I add the rest of the water or here,humus water(!) and some onion pieces for flavor.

rice with water and onion.jpg

rice done.jpg

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Hi ! SIlan is date honey. The natural kind has no added sugar-so always check the ingredients. It is fantastic!

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I know you can throw them right in, even with their skin on, but I usually squeeze by hand or use a simple, plastic old fashioned juicer for many lemons.

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Well tonight I made Malaawach (gutteral at the end!) This is a yemenite food. It is the same dough used for making Jachnun, which is also a yemenite doughr rolled like a croissant, and slowly baked on a low temp in a closed pot all night. It turns a rich brown and is very tasty. I will put a picture of Jachnun ,but I did not make it recently,it is an older photo. Malaawach is made into a round flat shape and is fried in butter on both sides. It puffs a bit and has thin layers of dough inside. It is usually eaten with grated tomatoes and some spicy sauce.


sat supper 1.jpg

sat supper 3.jpg

see the layers a bit:

sat supper 4.jpg

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I didn't know that Israel has such diverse food from all over the world. I assume they're all Jews that have returned?

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