Author: Ta'amim

GREEN BEANS AND SESAME

Green beans are my go-to vegetable for just about any protein, they seem to make an appearance at most of our Friday night dinners. That said I’m always looking for new ways to cook them. While devouring the classic book the Joy of Cooking I came across a recipe for dry frying the beans, which […]

ROASTED CAULIFLOWER AND TARATOR SAUCE

Adapted from MasterChef Australia’s Matt Preston Tarator sauce is a Lebanese sauce based on tahini, with a whole variety of different additions like yogurt and herbs, the recipe below uses bread and almonds to create a super delicious sauce which is great served alongside roasted, meats, fish or vegetables. Even though there are a ton […]

PISTACHIO FILO TRIANGLES

(½ cup) pistachios (½ cup) walnuts 200g (1 cup) granulated sugar Grated zest of 1 lemon ½ teaspoon ground cardamom 6 sheets filo pastry 177ml (¾ cup) olive oil Heat oven to 180C (350F). Line two baking sheets with baking paper. In the bowl of a good processor fitted with the blade attachment; place the […]

COCONUT PANNACOTTA WITH APRICOT COMPOTE

2 x 400ml cans coconut cream 400ml can coconut milk 100g (1/2 cup) caster (superfine) sugar 1 vanilla pod 24g powdered gelatine 500g (1.2 pounds) fresh apricots 85g (1/4 cup) honey 1 vanilla bean, seeds scraped 1 strip of lemon zest. 1/2” wide juice of half a lemon 69 ml (1/4 cup) water Pour the […]

OOZY CHOCOLATE CENTRE CUPCAKES

Makes 12 I love the idea of a restaurant molten chocolate cake, and I have always wanted to serve one at the Shabbat table. I know lots of people out there do this, but somehow those were all about the ozzy chocolate and not really about amazing flavor. And aside from that they don’t taste […]

RATATOUILLE WITH BLACK OLIVE CRUMB

Though the crumb is optional in this dish, we love the texture and extra hit of saltines that it lends the finished dish. * if you don’t have a cast-iron dish, fry the onions in a regular saute pan and transfer them to an oven-safe pie dish for the rest of the recipe. For the […]

TURKISH SIMIT BREAD

Sponge 1 tablespoon instant yeast or active dry yeast 1 tablespoon sugar 1/4 cup (57g) water Dough all of the sponge 480g (4 cups) Plain (All-Purpose) Flour 1 teaspoon salt 30g (2 tablespoons) extra-virgin olive oil 255g (1 cup + 2 tablespoons) lukewarm water Water Bath 240g (1 cups) water 40g (2 tablespoons) treacle (molasses) […]

Israeli Salad Gazpacho

1 red onion, large chopped 2 cloves garlic, minced 120ml (½ cup) fresh lemon juice 120ml (½ cup) extra virgin olive oil 1 tablespoon flakey sea salt 6 large tomatoes, large chopped 3 red peppers, seeded, large chopped 2 British (hothouse) cucumbers, large chopped 1 liter (plus extra) tomato juice Salt and freshly ground pepper […]