26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
JTA NEWS :
Recipes
Perfect Green Salad Dressing Print E-mail

Recently served this salad at a friend's home on Shabbat, we all found ourselves asking for the recipe.

The homemade dressing drives guests back for second servings of greens. Sometimes simple works best!

Dressing:
2 tsp (10ml) dijon or wholegrain mustard
2 tbs (30ml) white wine vinegar
1 tsp (5ml)   salt
pinch of sugar
1/2 (125 ml) olive oil
coursely ground black pepper

Method:
Place mustard, vinegar, salt and sugar in bowl, and whisk.

Gently drizzle in olive oil and whisk until dressing emulsifies.

Generously add to a simple salad of mixed greens, cherry tomatoes and diced avocado.

Or get more creative and make this salad the centrepiece of a lunch by adding in parmesan shavings, roasted pine nuts and dried cranberries.

Almost anything will work well with this dressing.

(Issue February 2009)

 
Chanukah Jelly Doughnuts Print E-mail

These are a traditional Chanukah treat. For those that would prefer not to use jam, there are a number of other variations that can be experiemented with.

2 packages of yeast
1/3 cup sugar
3/4 cup water
1/4 cup orange juice
1/3 cup margarine
1/2 teaspoon salt
4 or 5 cups. flour
3 egg yolks

Mix water, sugar, juice, and yeast. Let stand 10 minutes.

Melt margarine and add to yeast mix. Beat in eggs and salt.

Add flour, mixing by hand to form a soft dough. Let rise 1-1/2 hours.

Roll dough 1/4 inch thick and cut circles (approximately 2 inches).

Let circles rise 1/2 hour. Deep fry at 400° F about 3 minutes, turning once.

Pipe in jelly and roll in sugar.

 

(Issue Dec 08/Jan 09)

 
Chicken Curry Print E-mail

Originally this was a popular and traditional dish from the Cochin Jewish community. It has now been incorporated into Israeli cuisine.


2 lbs. chicken
4         large tomatoes
2         apples
1-1/2  cups flour
1/2      cup water
3 tbs. olive oil
2         garlic cloves
2 tbs. sugar
5         large onions
1-1/2 tsp. salt, pepper
2 tbs. grated coconut (optional)
1 cup chopped parsley
1 tsp. ginger, ground
1 (or more) tbs. curry powder
3        cups clear broth or coconut milk

Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned.
Add water and simmer for 20 minutes until chicken pieces are tender.
Drain and put aside.

Add onions, garlic, tomatoes, parsley and apples (all
diced) to the frying pan and saute over medium heat. Add sugar, ginger and
curry powder.

Sprinkle with flour and pour in clear broth or coconut milk.
Add coconut and chicken and saute for an additional 10 minutes over medium
heat.

Serve hot with rice.

 

BEYOND MILK AND HONEY
published by Embassy of Israel Office of Public Affairs Washington, D.C.

(Issue November 2008)

 
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