Tuesday, December 16, 2014

Zucchini, Potato and Marjoram Fritters with Sour Cream Dip


That's it ! I now officially have an M.Sc. in Physics! Awesome! This means I'll finally have more time to write posts ;)

But enough about me. The holiday of everything-that-is-fried is upon us and I am already fed up with Sufganiyot ( berliners / bomboloni / jelly filled doughnuts, match the name to wherever you are from ). I don't want to see another one of those for at least a year!

So instead of a laborious Sufganiyot recipe, I present to you my favorite fritters recipe! Or latkes, if you like to call them that... I don't, it sounds like something that is made out of plastic.




I find that the texture of these fritters is so much better when the potatoes are grated to a fine mash but the zucchini is grated to tiny sticks. You can grate everything into a mash if you really don't feel like working (but, come on, don't be lazy!!).




Happy Hanukkah / Christmas everyone !!

Zucchini and Potato fritters with Marjoram

25-30 tablespoon sized fritters

Ingredients:
1 large zucchini (~170g)
2 medium potatoes (~450g), the waxy kind 
6 leafy stems of marjoram (each about 9 cm long)
3 garlic gloves
1 egg, lightly beaten
2 tbsp flour
oil for frying

for the dip:
200g sour cream
a little more than a 1/4 tsp of yellow curry
1/4 tsp ginger powder
a little chopped dill for garnish.

Method:
Peel the potatoes and grate them to a fine mash in a large bowl. Grate the zucchini to small sticks. Strip the marjoram leaves from the stem - hold the end of the stem in one hand and pull with the other down the stem so that you are going against the direction in which the leaves are growing. They come right off this way, add them into the bowl. Crush in the garlic, add the egg, flour and finally salt and pepper to taste. Stir till the batter is uniform.

Heat a large pan with a layer of about 1/2 cm oil on medium heat. Drop the batter into the hot oil by spoonfuls, frying until they are golden - light brown on either side. When you put the batter in, the oil should bubble gently. If it's bubbling violently it is too hot and you need to reduce the heat. Drain excess oil on paper towels.

Sour Cream Dip:
mix the ingredients for the dip together and garnish with some chopped dill.



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Thursday, September 11, 2014

Date Truffles

I dedicate this post to Alessandra Mastrobuono-Battisti. I told you I would give you this recipe months ago and forgot about it. Apparently, so did you ;)




I am walking down the aisles of the supermarket until I get to the new organic section. Products I've never seen before, arranged in neat boxes, waiting for me to notice them. Everything is so nicely packed, I want to try everything!!!
Espacially this round transparent box with what looks like date and cranberry treats... Yummm

I look at the box. I look at the ingredients label. Yep, there are dates and cranberries in it... and some other stuff, not sure what excatly... There are about 16 of them in the box and the price is not very representitive of the quantity...

Screw this! I'm making my own date treats! And they are going to ROCK !!




They are really delicious!! Try not to eat them all in one sitting.
There's no sugar in this recipe. No need, the dates are sweet enough.



Date Truffles

makes about 40 truffles (3cm in diameter)

Ingredients:
350g seedless medjool dates (the moist ones), about 370g with seeds
160g Petit Beurre crackers
70g walnuts
80g dried cranberries
100g unsalted butter, melted
1 tbsp cacao powder
1/4 cup milk
1 tbsp dark rum

Coconut flakes to cover

Method:
In a food processor, process the dates into a moist mass. Transfer the dates into a large bowl, and process the crackers. Don't over process if you like things chunky. Transfer to the bowl holding the dates and repeat the process for the walnuts and cranberries (again, not too much if you'd like them to be chunky). Add the cacao powder and mix everything together.

In a separate bowl, mix the melted butter, milk and rum. Add the liquids to the date mixture  and work them into it, I find it easier to do so using your fingers rather than a spoon. Let it cool in the fridge for about half an hour, this makes the mixture easier to round up into balls.

Make balls about 3cm in diameter and roll them in the coconut flakes.
Keep in an air-tight container in the fridge.
You can also freeze them for times to come. They keep really well for at least a month.



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Monday, August 11, 2014

The Sweetest Pecan and Honey Tart around

I have been gone for a while, but do not think I have forsaken you! I merely had to present my Master's seminar. My heart threatened to explode under the weighing pressure, but I prevailed and now have one less thing to do before I finish this degree. Yay!
Also, there is that other thing which made me quite sad. That messy situation involving those unhappy folks in the Middle East who think the solution to their problems must lie in the transportation of numerous flying metal tubes, which is weird because, after all, it is not the metal tubes that are unhappy. Here is a suggestion for a better solution.

But let's talk about good things. Exciting things! This is meant to be a happy food blog, PEOPLE!





So, about a year ago I had the uttermost honer to be asked by two wonderful and oh-so-unbelievably-talented food bloggers to help with a behind-the-scenes video for their up coming book.

"The Sweet Book"

I was so excited when Efrat and Natalie asked my help, I jumped up and down for several moments and then went back to check my email again to see I wasn't imagining things!!!
I am so happy for them! I've seen them work on it for so long and now this baby is only a few weeks away from mounting the shelves of book stores, nationwide.
If you're really impatient though and want to buy it right now, you can do it through the publisher's site, here (The book is currently available only in Hebrew).


Filming the video was so much fun, I love these two for sharing this experience with me!! Thank you girls!! Especially for all those beet cupcakes, YUM!
Check out the video (preferably in HD):




In celebration of the book, I chose to bring you one of their lovely recipes - pecan and honey tart which, aside for the wonderful taste, is just so darn pretty.
Top with a scoop of ice cream and you're golden.



Pecan and Honey Tart

makes one 24cm diameter tart

Ingredients for the crust:
180g flour
120g cold butter, cut into small cubes
40g granulated sugar
1 tsp vanilla extract
a pinch of salt
1 egg yolk
1-2 tbsp milk

Ingredients for the filling:
2 eggs
80g corn sirup
80g muscovado sugar (moist brown sugar)
4 tbsp honey
a pinch of salt
1/2 tsp vanilla extract
25g melted butter
100g natural pecans, roughly chopped
100g whole pecans for decoration

Method:
Prepare the crust: In a food processor fitted with a steel blade, blitz together the flour, cold butter cubes, sugar, vanilla and salt into a crumb-like mix. Add the egg yolk and a tbsp of milk and keep processing only until masses of dough start to form. If it is not coming together, add another tbsp of milk. Press the dough into a flat disk, wrap with a clear plastic sheet and refrigerate for an hour. Spread the dough to a thickness of about 3mm on a well floured surface. Transfer to the tart pan, pierce the bottom of the tart with a fork and refrigerate for another half hour.

Bake the crust: Heat the oven to 175 degree Celsius. Cover the crust with baking parchment and place pie-weights (or just simple dried beans) on it. Bake for 12-15 minutes. Remove the pie-weights and parchment and continue baking for 10-12 more minutes until the dough starts to golden yet is still quite pale. Let it cool to room temperature.

The filling: In a medium bowl, beat the eggs, corn sirup, muscovado sugar, honey, salt and vanilla into a uniform mixture. Stir in the melted butter. Mix in the chopped pecans.

Heat the oven to 190 degrees Celsius. Pour the filling over the half-baked crust and flatten it. Decorate with the additional pecans (see picture). Bake for 13-17 minutes till the filling stabilizes on the sides yet the center is still slightly soft. Cool a bit before serving, preferably with a large scoop of delicious ice cream.

Keep in the fridge for up to 5 days. Best served at room temperature.

Tip: Instead of turning the oven on twice, leave it on after you blind bake the crust and cool the crust quickly with a simple fan. It shouldn't take longer than 10-15 minutes to reach room temperature.



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