Cinnamon Babka

By the baker, pastry cook & chocolatier Merav Scheiner Danchenko

 

Ingredients:

50 gr (5 1/4 Tbsp) active yeast

280 ml (1 cup) milk, room temperature

6 medium eggs

1 kilo (10 cups) flour, sifted

150 gr (3/4 cup) white sugar

320 gr (1 1/3 cup) butter, softened

15 gr (3 tsp) salt
1 egg yolk

​Beef & Lamb Fat Sliders with Tahini

By the chef Nitzan Raz

 

ingredients:
makes 3 mini burgers

 

For the Sliders:

200 gr beef

50 gr lamb fat

​1/2 bunch of cilantro, chopped

1 medium onion, chopped

 

 

Dark Chocolate Mousse on a Brownie Bottom with a Cherry Sauce and a Cocoa Tuile

Chocolatier and Pastry Chef

Moran Tabib-zada

Make 6 servings in medium sized jars (or other serving glass)

 

First prepare the brownie to allow enough time to cool.

 

Whole Baked Sea Bass

 Chef Miri Haber

Ingredients:

1 whole sea bass, cleaned

3 cloves garlic, chopped

1 lemon cut into thin slices
1 teaspoon sumac

1 teaspoon Atlantic sea salt

Black pepper

Thyme
1/2 spicy green pepper, cut into thin rounds

 

Kadaif with Mascarpone and Caramelized Quince

chef Atalya Ein Mor

For the Kadaif:

Ingredients:
Vermicelli noodles
½ cup honey
¼ cup water
seeds from ½ fresh vanilla bean
50 grams (3 ½ tablespoons) butter, melted
1 tablespoon powdered sugar

Ceviche with Pomegranate

chef Atalya Ein Mor

makes approximately 4 servings for The ceviche.

for The ceviche:

Ingredients:
2 fish fillets, without skin (can use tuna, grouper, or other fish to your liking)
1 Lemon, juiced
½ purple onion
½ cup walnuts, shelled and chopped
1 tablespoon dried cranberries or blueberries
¼ cup chives, chopped
¼ cup cilantro, chopped
Seeds from ½ pomegranate
1 tablespoon sesame oil
1 teaspoon olive oil
salt and white pepper to taste

 

Leg of Lamb with Root Vegetables and White Wine Sauce

chef Atalya Ein Mor

Ingredients:

Leg of lamb, weighing approximately 2 kg 4.5 lbs
Olive oil, of good quality
Ground black pepper
1 bunch of celery with the leaves
6 sage leaves
3 sprigs of cilantro
5 sprigs of parsley
5 sprigs of thyme
½ head of garlic, separated into cloves
Coriander Seeds

Mango Coconut Shrimp

chef Eitan Sasson

Ingredients:
24 black tiger shrimp, peeled and cleaned
200 ml (1 cup) coconut milk
60 ml (4 cups) sweet chili sauce
1 garlic clove, finely chopped
1 large ripe mango, cut into small cubes
leaves from 2 stems of basil, chopped
salt and pepper to taste
oil

 

Honey Cake

Confectioner Oren Becker

Makes 2 cakes in a loaf pan

 

Ingredients:
170 grams (1/2 cup) honey

2 eggs

240 grams (1 cup) water

110 ml (1/2 cup) plum jam or strawberry
100 ml (1/3 cup + 1 tablespoon) canola oil

150 gram (3/4 cup) white sugar
300 grams (2 cups + 1 tablespoon) flour

1 tablespoon baking soda

1 tablespoon baking powder

1 heaping teaspoon cinnamon

1/2 teaspoon ground cloves

 

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