Ingredients:

• 2 eggs
• 1/4 cup sugar (depending on the sweetness of the mango)
•  250 gram container parve whip topping
• 1 large mango
• 1 1/2 tablespoons lemon juice

Preparation:

Separate the eggs. Beat egg whites with sugar to until it is very stiff and seems shiny. Beat the whip topping to soft peaks. Carefully fold in egg yolks. Peel and slice the mango, mash the slices with a fork and add to the whip topping/ yolk mixture. Gently fold in egg whites, fill in container and freeze for at least 2 hours.

Tip: Fill the ice cream into small plastic cups or other small containers and stick an ice cream stick into the mixture before putting it to the freezer to make your own popsicles!

Mouthwatering Challah by Roboppy

Ingredients

• 4 packages yeast
• 3 1/2 c Warm water
• 3/4 c Sugar
• 1 1/2 Tbs Salt
• 13 c Flour
• 6 Eggs slightly beaten
• 1 c Oil

Preparation

Dissolve the yeast in warm water in a bowl. Add some sugar and let the mixture stand until it becomes frothy. Then add the rest of the sugar and half of the flour and mix well. Add eggs, oil and salt, then slowly stir in the rest of the flour. When dough begins to pull away from sides of bowl, turn onto floured board, and knead for 10 minutes. Now would be the time to add raisins and some vanilla extract if you want to!  Knead until dough is smooth and elastic and springs back when pressed lightly. Be sure not to add too much flower. Place dough in a large oiled bowl and turn so top is oiled as well. Cover with a damp towel, and let rise in a warm place overnight. In the morning, punch down the dough, divide into 4 to 6 parts, and shape into loaves; place in well greased bread pans or on greased baking sheet. Let rise until double in bulk. Preheat oven to 375deg.F. Brush tops of loaves with beaten egg and sprinkle with poppy or sesame seeds. Bake 30 to 45 minutes or until browned.

Ingredients:

• 1 package of yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/2 teapsoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes.

Combine flour and salt in large bowl.  Make a small depression in the middle of lour and pur yeast water in depression in small amounts while mixing everything together.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is nice & smooth, it is good to go.

Coat large bowl with olive oil and place dough ball in bowl. Make sure all of the dough is coated in oil.

Allow to sit in a warm place until it has doubled in size (~ 3 hours).

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also. If you have a pizza baking stone, this is the time to go rescue it from the dusty top shelf- as real pitas are traditionally made in a stone fired oven, the pizza stone will help you make much more authentic bread.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff.

Serving suggestion: Cut off one end of the pita and carefully open the pocket with your hands or a spatula. Fill with Hummus, Falafel, Israeli Salad and maybe a bit of pickeled cucumber.  Yummy!

Yummy pita baking in the oven by 3liz4

Ingredients:

• 16 oz. can of chickpeas
• 1 large onion, chopped
• 2 cloves of garlic, chopped finely
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander (cilantro)
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Olive oil for frying

Preparation:

Drain chickpeas, and place in pan with fresh water, and bring to a boil (If you don’t want to use canned chickpeas, you can soak 1 cup of dried ones over night instead).

Allow to boil for 5 minutes, then turn the stove on low and let simmer for an hour. Drain and allow to cool for 15 minutes.

Put all the ingredients into a blender (food processor) and mash ‘em up. It should be a thick paste. If it is too dry, the falafel balls will fall apart when you try to fry them- add some olive oil or even an egg. If the paste is too liquid, you won’t be able to make proper balls. We realize that fried chickpea sauce might be delicious, but you will probably want to add some flower for the real experience.

Once the mixture has the right consitency, form it into small balls, roughly the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of olive oil at 350 degrees until golden brown (5-7 minutes).

Best served fresh’n'hot with pita bread, hummus, tahini and yummy Israeli salad.

Tip: Try adding more parsley and/or garlic to the mixture, or roll the falafel balls in sesame seeds before frying them. Also, seriously consider making a larger batch. Falafels tend to mysteriously disappear if left on the table…

Yummy star falafels by RubyRan

Photo by noway

Ingredients:

For the fish balls:

• 2 pounds of fish fillets (any white fish really- usually carp, whitefish, cod etc)
• 2 carrots
• 1 medium onion
• 2 eggs (beaten)
• 1/2 cup matzo meal
• 1 tbs sugar
• 1 tbs salt
• 1/2 ts freshly ground pepper

For the fish stock:

• 8 cups of water
• 4 carrots
• 2 onions
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 teaspoons pepper
• fish bones and heads

Preparation:

Fish Balls:
Mince the fish in a blender, grind the carrots finely and chop the onion very finely.  Combine fish, veggies and the beaten eggs. In a different bowl, mix matzo meal, salt, sugar and pepper. Add this mixture to the fish/veggie one and beat it until it is light. You might have to add some water (cold) for it to reach the right consistency.  Cover the bowl and chill for at least 1 hour.

Fish Stock:
Put water into a pot, add vegetables and fish bones/ heads. Bring the water to a boil, add spices and let simmer for at least an hour.
Take about 3 tbs of the fish-mixture and form it into an oval (works better if the hands are wet). Gently put the gefilte fish into the boiling fish stock. Let them simmer for two hours (uncovered). Add water if needed (the fish balls have to be covered at all times).
Remove fish balls and vegetables from the stock. Cool & refrigerate.

Serve the gefilte fish on lettuce with pieces of the boiled carrot and some horseradish sauce and garnish with parsley.

Tip: As usual- experiment. For example, try adding some celery stalk to either the fish mixture or the stock.  We also like to add some beet root to the horseradish sauce.

Ingredients:

• Olive oil
• Onions
• Leeks
• 4 cloves garlic
• ginger
• 7 Tablespoons mushroom soup powder
• 50 grams white barley
• 6 l Water
• 5 leek leaves
• 4 celery stalks
• 3 carrots
• 125 grams mushrooms
• Beef stock powder
• Cumin powder
• Dill
• Spring onions

Preparation:

• Dice onions, garlic and ginger and cut leeks very finely.
• Heat up some olive oil in a 6 l croc pot (or any other pot of comparable size) and sauté the veggies. While the onions & co are sweating in the pot, mix 1 l of cold water the mushroom soup powder and add the mixture to the pot. As soon as the water is boiling, add the barley. Simmer until the barley thickens (~30 minutes). Add the rest of the water and bring to boil.
• While the water is heating up, slice the leek leaves and mushrooms, grate the carrots, and chop up the celery. Add everything to the soup and keep it simmering for another 30 minutes.
• Season to taste with beef stock powder and cumin- voila! Garnish with fresh dill and thinly sliced spring onions- enjoy!

Tip: Again- Improvise! Feel free to play around with the ingredients, maybe add different spices or some more vegetables. Or roast the barley before cooking it!

Picture by hazy jenius

Hummus is a delicious dip/spread made from chickpeas. There are hundreds of different recipes for this yummy dish, but we put together a recipe for a very basic hummus which you can enhance to your liking.

Ingredients

• 2 15 oz cans of chickpeas
• 2/3 cup roasted tahini
• 5 garlic cloves
• 1/3 cup lemon juice
• 1/4 cup olive oil
• water
• salt

Preparation

Drain and rinse the chickpeas. Mince the garlic, add a pinch of salt and let it rest for 5 minutes, then mash the garlic using the side of a big kitchen knife. Put the chickpeas, garlic, tahini, lemon juice and olive oil into a blender and mix together. Add water in small quantities until it is smooth. It may take quite a bit, but make sure it doesn’t get too liquid. Add a good pinch of salt (to taste).
Spoon it into a serving dish and decorate with parsley, a sprinkle of powdered sweet pepper and maybe a few roasted pine nuts.

Serve with pita bread, falafel, crackers or raw vegetables. Enjoy!

Tip: Be creative! Add roasted bell peppers, sun dried tomatoes, nuts, sesame oil, cilantro, cumin, … or use limes instead of lemons! Some like more garlic in it, some more tahini- play around with the ingredients, and let us know what you find the best!

Hope to upload a better pic soon... this one was taken by klaxon

A salad for superheroes (and schlemiels)- the Israeli Salad! It’s an all time favourite, best served with pita bread, hummus and falafel (recipes will be uploaded soon)…

Ingredients:
- 3 Tomatoes
- 3 Cucumbers
- 1 Red bell pepper
- Olive oil
- Lemon juice
- Salt
- Pepper
- Powdered garlic

Preparation:
1) Chop all the veggies- the secret is to chop them very finely!
2) Marinate with olive oil, lemon juice (!), salt, pepper and just a tiny bit of powdered garlic.

Feel free to play around with the ingredients and/or add new ones- try adding chopped parsley, carrots or lettuce!

Tell us what you think about the recipe and let us know what secret ingredient you added to make this salad a must…