Book Club Members’ Favorite Recipes
Herzliya Ladies' Book Club compiled a volume of their favorite recipes – here's a selection
Kale Salad
KALE SALAD
Serves a crowd!
INGREDIENTS
1 bunch fresh kale, washed well, ribs removed and sliced into thin strips
1/2 cup dried cranberries
1/2 cup of pine nuts
1 cup dressing
Dressing Ingredients
1/3 cup honey, melted
1/3 cup red wine vinegar
1/3 cup olive oil
PREPARATION
Step 1
Mix all three dressing ingredients together. (The honey removes the bitterness from the kale.)
Step 2
In a large bowl mix the sliced kale, cranberries and pine nuts. Add the dressing and toss.
Broccoli Slaw
BROCCCOLI SLAW
Yield: About 6 cups
INGREDIENTS
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
3 tablespoons finely chopped shallot (or red onion)
1/2 cup buttermilk, well-shaken
2-4 tablespoons mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
PREPARATION
Step 1
Trim broccoli and cut into large chunks. Using either your food processor's slicing blade, a mandolin or a knife, cut chunks into thin slices. Use the stem if you like or just the florets.
Step 2
In a large bowl toss the sliced broccoli with the almonds, cranberries and shallot or red onion.
Step 3
In a smaller bowl, whisk together the buttermilk, mayonnaise, cider vinegar, sugar and chopped shallot. Pour most of the mixture over the broccoli, adding more to taste. Season with salt and pepper.
Feel free to vary the ingredients –cauliflower, currants, walnuts and celery slices also work nicely.
Gypsy Soup
GYPSY SOUP
Adapted from The Moosewood Cookbook
Serves: 4-5
INGREDIENTS
2 tablespoons olive oil
2 cups onion, chopped
2 garlic cloves, crushed
1 large stalk celery (or 1 cup fennel), chopped
2 cups sweet potatoes, peeled and chopped
3 cups homemade vegetable broth or water (don't use soup powder)
1 small container tomato paste
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil (crushed between your palms)
1 teaspoon salt
Dash cinnamon
Hot pepper slices to taste
1 cup chopped fresh tomatoes
3/4 cup zucchini, chopped
1 1/2 cups cooked chickpeas (or canned white beans in tomato sauce)
PREPARATION
- Heat the olive oil in a large pot and sauté onions, garlic, celery (or fennel) for about 5 minutes.
- Add the sweet potatoes and sauté for an additional 5 minutes. Add the bay leaf and spices sand stir.
- Add the stock or water. Simmer, covered for 15 minutes.
- Add the tomatoes, zucchini and chickpeas and simmer at least 10 minutes more or until the vegetables are as soft as you like. Season with salt and pepper.
.
Grandma Anne’s Apple Cake
GRANDMA ANNE'S APPLE CAKE
INGREDIENTS
2 tablespoons butter, at room temperature
1 cup sugar
2 eggs
¼ cup oil
Juice of 1 orange
1 cup flour
1 teaspoon baking powder
Pinch of salt
6 or 7 apples, peeled and either sliced or grated on large holes of grater
½ cup brown sugar
½ teaspoon cinnamon
Handful walnuts
1 cup sugar
2 eggs
¼ cup oil
Juice of 1 orange
1 cup flour
1 teaspoon baking powder
Pinch of salt
6 or 7 apples, peeled and either sliced or grated on large holes of grater
½ cup brown sugar
½ teaspoon cinnamon
Handful walnuts
METHOD
1. Preheat the oven to 180°C / 350°F. Oil a 9 x 13 inch (23 x 33 cm) baking pan.
In a large bowl, cream together the butter and sugar. Add the eggs, oil and orange juice. Mix in the flour, baking powder and salt.
2. Place grated or sliced apples, brown sugar, cinnamon and nuts in pan. Pour the batter over apples and bake for 45 minutes.
Delicious topped with vanilla ice cream or lemon sauce
In a large bowl, cream together the butter and sugar. Add the eggs, oil and orange juice. Mix in the flour, baking powder and salt.
2. Place grated or sliced apples, brown sugar, cinnamon and nuts in pan. Pour the batter over apples and bake for 45 minutes.
Delicious topped with vanilla ice cream or lemon sauce
GUATEMALAN AVOCADO, MELON AND ORANGE SORBET
Serves: 8
INGREDIENTS
METHOD
Serves: 8
INGREDIENTS
1 ripe avocado, peeled and diced
1 melon, peeled and cubed
Juice of 3 sweet oranges
Sugar to taste
1 melon, peeled and cubed
Juice of 3 sweet oranges
Sugar to taste
METHOD
1. Put the avocado, melon and orange juice in a blender. Gradually add the sugar and taste to correct sweetness.
2. Pour into a serving bowl and refrigerate before serving.
Note: Also delicious served lightly frozen
2. Pour into a serving bowl and refrigerate before serving.
Note: Also delicious served lightly frozen
.
WHOLE ROASTED CAULIFLOWER
INGREDIENTS
METHOD
Adapted from Eyal Shani
INGREDIENTS
1 whole medium-size (800 gm -1 kilo) fresh, white cauliflower, florets tightly packed and surrounded by green leaves
3 tablespoons olive oil
Water
Coarse salt
3 tablespoons olive oil
Water
Coarse salt
METHOD
1. Preheat the oven to 220°C/420°F. Line a baking dish with parchment paper.
2. Place the cauliflower in a large pot and fill 3/4 full with water. Add about 2 teaspoons of salt per liter of water. (This sounds like a lot but it makes a difference.) Cover and bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of
the cauliflower. (Tip: Don't let it to get too soft as you're going to bake it next.) Remove with a slotted spoon and drain in a sieve.
3. Allow to cool about 15 minutes. Rub one tablespoon of olive oil between your hands, then rub over cauliflower to apply a thin, even layer. Sprinkle the remaining 1 ½ teaspoons coarse salt over the cauliflower.
4. Place in the baking dish and bake in the center of the oven until the top turns golden brown (about 30 minutes). Option: To brown it more raise the oven rack and raise the oven to 250°C/480°F. Broil for 5 minutes. Be sure to set your timer.
5. The outside of the cauliflower should be crisp and the inside as soft as butter. Serve on the baking paper. Separate the florets with a spoon or just pull them apart with your hands.
2. Place the cauliflower in a large pot and fill 3/4 full with water. Add about 2 teaspoons of salt per liter of water. (This sounds like a lot but it makes a difference.) Cover and bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of
the cauliflower. (Tip: Don't let it to get too soft as you're going to bake it next.) Remove with a slotted spoon and drain in a sieve.
3. Allow to cool about 15 minutes. Rub one tablespoon of olive oil between your hands, then rub over cauliflower to apply a thin, even layer. Sprinkle the remaining 1 ½ teaspoons coarse salt over the cauliflower.
4. Place in the baking dish and bake in the center of the oven until the top turns golden brown (about 30 minutes). Option: To brown it more raise the oven rack and raise the oven to 250°C/480°F. Broil for 5 minutes. Be sure to set your timer.
5. The outside of the cauliflower should be crisp and the inside as soft as butter. Serve on the baking paper. Separate the florets with a spoon or just pull them apart with your hands.
Delicious with tehina.
Comments