Israeli Couscous and Corn Salad
Serves : 8

1 1/2 cups Israeli couscous (about 1/2 pound)
3 cups boiling water
1 tablespoon olive oil
2 cups fresh or thawed frozen corn kernels
1 medium onion, finely chopped
1 teaspoon ground coriander seeds
1/4 teaspoon caraway seeds
1 red bell pepper, finely chopped (I used green pepper)
2 jalapenos, seeded and minced
2 scallions, thinly sliced
3 tablespoons finely chopped mint (I used dill + parsley)
1/3 cup fresh lime juice
1/4 cup canola oil
2 tablespoons rice wine vinegar
1 tablespoon honey
1/2 teaspoon finely grated lime zest
Freshly ground pepper

Put the couscous in a bowl and add the boiling water. Stir in 2 teaspoons of salt, cover tightly with plastic
wrap and let stand, stirring once, until the grains are plump and tender, about 1 hour.
Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook
over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl
and let cool.
Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk
together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season
with salt and pepper and serve.

Recipe comes from

Baked Semolina Zucchini Thick Pate

Makes 4-5 servings

2 medium size zucchini (about 1 1/2 pounds), grated on large holes of a box grater
1 teaspoon salt, divided
1 large carrot, peeled, grated on large holes of a box grater
1 medium onion, peeled, chopped
4 gloves garlic, minced
1/2 teaspoon fresh ginger, minced

3/4 cup semolina
1/3 cup sunflower oil + 1 teaspoon
4 eggs
2 tablespoons dill, chopped
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 tablespoon lemon juice

Place grated zucchini in a large plastic bowl and sprinkle with 1/2 teaspoon salt. Gently mix and leave for
15 minutes.
Coat the bottom of the frying pan with 1 teaspoon sunflower oil. Heat the pan on medium high heat until
the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly
over the pan and let cook for 8-10 minutes, stirring occasionally. When onions begin to brown add garlic
and ginger. Mix everything very well and continue to saute for 1 more minute. Take off the heat and
leave to cool slightly.
Line 9″ x 5″ pan with parchment paper and grease with non-stick spray. Heat the oven to 350 F (180 C).
Using clean hands, squeeze grated zucchini over a bowl to remove excess moisture and place into
medium clean bowl. You should have about 3 cups of zucchini. Add grated carrot and onion mixture. Mix
everything together. In another medium bowl, mix together semolina, eggs, spices, dill, 1/2 teaspoon salt
and lemon juice. Add egg-semolina mixture to veggies and mix together. Check for salt and pepper. Add,
if needed it.
Pour mixture into prepared loaf pan and bake for 1 hour. Cool completely in a pan, remove parchment
paper and store in airtight container in refrigerator. Bring to a room temperature 30 minutes before
serving. Serve with sour cream or yogurt. Excellent for breakfast and healthy snack with ketchup or
salsa. Excellent for breakfast and healthy snack with ketchup or salsa.
Fishballs in creamy tomato sauce

Serves 4

For the fish balls:

1 lb (500 g) ground white fish
2/3 cup fresh white crumbs or matzo meal (I prefer a fresh whole-wheat breadcrumbs)
1 egg, lightly beaten
1/4 cup chopped onion
salt and pepper
3 tablespoons finely chopped flat-leafed parsley(optional)
For the sauce:
2 tablespoons peanut or vegetable oil
1 small onion finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce (I used Bertolli)
1 cup heavy whipping cream
1 tsp paprika

1/4 tsp cayenne pepper
1/2 tsp cumin
1 teaspoon sugar or to taste, salt

Put fish and breadcrumbs into food processor to grind the fish, do so very briefly or it can turn into a
creamy puree.Add egg and onion. Briefly process again. Take lumps of paste the size of a small walnut
and roll into little balls. Put them on a baking sheet and refrigerate for an hour.
Make the sauce. In a wide pan, fry the garlic and onion in oil till the aroma rises, about 5-7 minutes. Add
the tomato sauce, sugar, salt, cumin, paprika, and cayenne. Add 1 cup whipping cream and bring to the
boil, then simmer for 5-7 minutes. Take fish balls out of refrigerator and drop them one by one into the
sauce and simmer for 20-25 minutes, turning them over once.

Quick Chicken Liver & Potato Latkes

Makes 5-6 servings with medium size pancakes

1 pound chicken liver
3 medium size potatoes
1 medium carrot
1 medium size onion
1 large egg
6 tablespoons all-purpose flour
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon baking soda
vegetable oil for frying

How to clean chicken liver: Place the livers in cold water. Fill a glass bowl with cold water – not as cold
as ice water but colder than room temperature. Place the livers in the cold water. If possible, don’t lay
them on top of one another. You should leave the livers in the cold water for about fifteen minutes. This
gives the water time to coagulate the blood, which will make it easier to remove. After fifteen minutes,
hold the livers in place and dump the water out of the bowl. Take one liver out at a time and pat it dry
with a paper towel. Make sure you blot both sides of the liver. If you find some of the blood is stubborn,
you might have to wet a paper towel and wipe the blood off. Using a sharp knife, removing connective
tissues from chicken livers. You should also look for any greenish parts on the liver, as these will cause
the liver to taste bitter. (from
Peel and cut into medium chunks, potato, carrot and onion and place into bowl of food processor.
Process until small pieces resemble. Add chicken livers and process again for 30 seconds. Pour mixture
into a big bowl, add egg and flour. Mix everything very well. Season wit salt, pepper and baking soda.
Grease a griddle or nonstick pan with cooking spray and a little vegetable oil. Heat pan on medium for
about 10 minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles
form on top, about two-three minutes; then flip and cook other side until it, too, is brown, about two
minutes. Add more vegetable oil if pan’s surface is drying up. Fried latkes place on a large serving plate
with paper towel. Keep warm and serve immediately.

Jerusalem Spiced Date Loaf

Serves 10

100 gram dates, stones removed, halved
100 gram pitted prunes, halved
1 teaspoon baking soda

240 ml boiling water
140 gram muscovado sugar
2 eggs
grated zest of 1 orange
280 gram all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a pich of salt
125 gram walnuts, roughly chopped
butter for greasing (I used vegetable oil)

Preheat the oven to 350 F (180 C). Grease a 900 gram loaf tin with butter, then line it with baking
parchment and grease again.
Place the dates and prunes in a bowl with the baking soda and boiling water. Set aside to cool.
Beat the sugar and eggs together in a large bowl, then add the orange zest and date and prune mixture
and stir to combine.
In a second bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg and salt. Add this to
the prune mixture and fold through, adding the walnuts for the last few stirs. Pour into the prepared tin.
Bake for about 1 hour, or until the cake is deep brown and springy when you press on it gently. A skewer
inserted into the center should come out free of wet cake mixture(through there should still be a bit of
sticky fruit). leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool to
room temperature. This cake keeps well for a few days if wrapped in foil.
Recipe come from “Sesame and Spice” by Anne Shooter. Anne lives and works in London and her
books are quite unique, I was the last person to buy “Sesame and Spice” on Amazon and really like
many recipes in it.

Apple and Honey Strudel

2 1/2 cups flour
8oz (2 sticks) margarine
1/2 cup cold water
1 teaspoon vinegar
1/3 teaspoon salt.
Apple filling:
4 tart medium sized apples
2 tablespoons sugar
2 tablespoons honey
4 tablespoons bread crumbs
For assembling: 1 small egg, 2 tablespoons water, 2 tablespoons oil.

Measure the flour into a big bowl. Use a pastry blender to cut margarine into the flour until mixture
resembles small peas.Mow work with your fingertips crumbling the margarine in the flour until it
resembles cornmeal.
Combine in a measuring cup the water, vinegar and salt, and drizzle it over the flour.Blend with a fork
then knead with your hand. The dough is quite soft and elastic. Shape the dough into 2 balls.
Wrap them with waved paper and let rest in the refrigerator for 1 hour.
Preheat oven to 375F and begin to prepare filling. Peel the apples and thinly sliced. Add all ingredients
and mix well.
Dust working surface with flour and roll out a rectangle, out of each ball, of about 12″ x 15″.Brush each
rectangle with 1 tablespoon oil and sprinkle all over with bread crumbs. Divide filling into 2 equal parts,
using 1 part for each. Put filling on the dough. Roll up lengthwise, starting by folding 1″ edge over the
filling, then rolling like a jelly roll. Repeat the same with the second ball.
Transfer the strudels to a cookie sheet. Beat the egg and water together well then brush on tops of the
strudels. To prevent strudels bursting while baking make 1″ diagonal buts in the tops with sharp knife.
Bake in oven for 1 hour, or until the strudels are nicely browned. Cool completely before serving.

Light and Semi-soft Chocolate topped Honey Peppermint Cookies

Makes 52- 55 2-inch cookies

2 eggs, room temperature
3/4 cup sugar
2 tablespoons honey
6 tablespoons sunflower oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 & 1/2 teaspoon baking soda
1 & 1/2 teaspoon apple cider vinegar
almost 4 cups all-purpose flour
3 oz. bitter-sweet chocolate
1/4 cup heavy whipping cream
1/3 cup ground nuts (any kind or mix)

Preheat oven to 400 F (200 C)
Using an electric mixer beat together eggs and sugar about 1 minute. Add honey, sunflower oil, vanilla,
and peppermint extracts and beat more for 20-30 seconds. Quickly dilute baking soda in vinegar and add
to honey mixture. Add flour and make a very soft dough. To add the right amount of flour, add 3 cups, try
to knead and estimate how much more flour you need. It should be almost one more cup.
Lower the temperature in the oven to 350 F (180 C). Line a large sheet pan with parchment paper and
spray with non-stick baking spray.
Divide dough in 3 equal parts. Roll each part into rectangle 1/4-inch thick. Using a 2 – inch cookie cutter
(or similar), cut the cookies and place on the prepared sheet pan. Re-roll the scraps and cut the rest of
the cookies. Bake 7-8 minutes until light-brown color. Remove from the oven and cool till room
Melt the chocolate and whipping cream over a double boiler, stirring until evenly combined. Drop a small
dollop on top of each cookie and sprinkle with ground nuts. Store cookies in an airtight container at room