Tag Archives: Homemade

Homemade Banh Bao with Seared Tuna

5 Jul

A while ago TimeOut Tel Aviv have publish the recipe for Banh Bao, which is kind of steamy dumpling. This gave us the desire to mix it with seared tuna to get the Asian home made Saturday lunch. And this how it looked like:

The Banh Bao:

The Ingredients

The Ingredients

Mix them all together

Mix them all together

And the get a dough

And the get a dough

Create balls put in a bamboo steaming

Create balls put in a bamboo steaming kit

After steaming

After steaming

Seared Tuna: While the dumplings are in the steaming process, you can start to work on its filling.

Marinade ingredients

Marinade ingredients

Marinated red tuna

Marinated red tuna

Coating of white and black sesame

Coating of white and black sesame

Coating the tuna

Coating the tuna

burning the tuna on a plancha

burning the tuna on a plancha

Cut the tuna into slices

Cut the tuna into slices

Sliced tuna

Sliced tuna

Cut radish into thin strips

Cut radish into thin strips

Fill the buns with a little bit of wasabi

Fill the buns with a little bit of wasabi

Insert a piece of tuna and radish

Insert a piece of tuna and radish

Decorated with chili pepper and cilantro

Decorated with chili pepper and cilantro

And the results

And the results

Results #2

Results #2

Corn Ice Cream

16 Apr

The inspiration to this home-made experiment came from a unique dessert we eat in La Pepita, Barcelona. It have been 3 weeks ago and the dish did not left my mind so although we don’t have ice cream maker I felt that I must try make it myself.

Corn Ice Cream at La Pepita, Barcelona

Corn Ice Cream at La Pepita, Barcelona

I have found several recipes and decided to go with this one, from the blog “Taste and Tell”. Since we don’t have an ice cream maker (“no one want to buy a machine for one time test” as Adi says), I tried a combination of these two posts from David Lebovitz and “The Kitchen“.

Corns getting ready to work

Corns getting ready to work

The original recipe included  a cup of “half-and-half“. Since there is no “half-and-half” in Israel I decided to go with 15% fat cream.

15% Fat Cream

15% Fat Cream

You need to cut the kernels of the corn and put it in a food processor with the cream.

In the food processor

In the food processor

Process until smooth

Process until smooth

Pour through a sieve over a large bowl, reserving liquid and discarding the solids.

The Sieve

The Sieve

The liquid

The liquid

Add the 2 cups of milk, the sugar, the salt and the egg yolks.

The egg yolks

The egg yolks

The egg yolk

The egg yolk

The egg yolks in the mixture

The egg yolks in the mixture

Whisk all the ingredients together and pour into a large saucepan.

Whisk all the ingredients

Whisk all the ingredients

Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes.

Cooking the mixture

Cooking the mixture

Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.

At this point I tried the “The Kitchen” way for creating the ice cream. But I didn’t had enough ice for the ice bath.

Ice Bath

Ice Bath

So I moved to David Lebovitz way and pour the mixture in to a backing dish.

Baking Dish

Baking Dish

And put it in the freeze for 45 minutes.

In the freeze

In the freeze

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

freeze near the edges

freeze near the edges

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. After several times this was the result:

Freezing and mixing

Freezing and mixing

And the final results:

Corn Ice Cream and Berries

Corn Ice Cream and Berries

From Hadera to Gadera – Gadera 26

25 Apr

Friday noon, as we were on our usual hanging in Tel-Aviv city center – Dizingof Center, King George, Shenkin the Carmel Market and Nachlat Binymin area, we rode our bikes to a new place right at the market entrance – Gadera 26.

Thanks to transparent windows, the place is very well lit and has a very pleasant atmosphere taking the street inside the place. The menu is written on a chalkboard, offering fresh starters alongside homemade entrées.

Roasted Fennel and Lentils Salad

Each of us took his turn and went inside to take a look at the menu. We ordered Lentils Salad and Roasted Fennel; for entrees we took the Chraime & Slices of roasted Fillet of Beef. Alongside the starters we were also served a complimentary small Cabbage Salad, Tahini & slices of Challa.

Roasted Fillet of Beef

Both starters were fresh and special. The fennel was roasted on the grill which gave the vegetable a unique taste. The lentils salad had small pieces of lemon which gave it slightly sour and surprising taste.  The Chraime was a good homemade dish, but not spectacular. The Roast Fillet of beef was a cold beef dish, which was a light and fine.

Chraime

That was a successful break with some easy going food and a good mood.

The check please (2 people)

Lentils Salad – 10 NIS
Roasted Fennel – 10 NIS
Chraime – 36 NIS
Roasted Fillet of Beef – 34 NIS
Coke – 10 NIS
Soda Water – 11 NIS

All in all: 113 NIS

The Cizer-Kobrinsky Scale: 

3.5 Forks


Summary:

Food:  Market goods & homemade
Price:  Cheap – Medium
Location: Carmel Market / Nachlat Binyamin

Contact details: Gadera 26
Address:  26th Gadera st. Tel Aviv | 057-9443194|
Opening Hours:  Sunday – Thursday 12:00-16:45, 19:00-Late. Friday – 12:00-17:00 |
http://www.rest.co.il/sites/Default.asp?txtRestID=11384 | No English menu

At the vineyard – Erez

26 Feb

The number one fan of the blog, Adi, had suggested us to try a restaurant that we can rank as less than “medium” in the price level category. As a response Elad had suggested we all go to Erez in Kerem HaTeimanim (the Yemenite Vineyard) neighborhood.

Kerem HaTeimanim

So we did. We all met in the Kerem on one Friday noon. The place wasn’t like any other restaurant we have visited; when we thought about how to define it, the first word we could think of was a mess: no queue, no chairs, missing dishes and Elad acting as our waiter. Yet, despite this unflattering introduction, we liked it a lot.

We had to push some elbows in order to get a table. A couple’s fight in front of us was the distraction we needed to get ourselves seated. We were missing two chairs and our requests fell on deaf ears. Eventually, it was Elad’s initiative that made us sit – he just went inside and brought two more chairs together with the menus.

Masabcha

Adi took Masabcha, Which is very similar to Hummus, but thanks to a quick bet between her and Shahar we found out that the main difference between these two lies in the chickpeas’ tenderness. The Masabcha was very good and in Adi’s words “a respectful representation of Masabcha”.

Meatballs with Mujaddara & French fries

Elad had built our expectations regarding the Ptitim. Unfortunately by the time we got there it was all finished. Shahar & he took meatballs with Mujaddara & French fries as sides. The meatballs were very good and well seasoned. Inbar took grilled pullet skewer alongside with Mujaddara and vegetables salad.

And now, for the trick – this whole meal, 4 people including drinks, cost us ONLY 111 NIS! Getting these prices in Tel Aviv is a real deal. We really can’t remember the last time we have eaten such a meal at these prices. The place was quite a mess but we had good food, nice atmosphere and great company.

The Cizer-Kobrinsky Scale:

3.5 Forks

The check pleases (4 People):
Masabcha with Egg – 15 NIS
2X Meatballs + side dishes – 50 NIS
Grilled Pullet Skewer + Side dishes – 22 NIS
4 X Soft Drinks – 24 NIS

All in all: 111 (!) NIS

Summary:

Food:  Homemade Oriental /Israeli
Price:  Low
Location: Kerem HaTeimanim (the Yemenite Vineyard).

Contact details: Erez
Address:  28 Nachlieli St., Tel Aviv |
Opening Hours:  Sunday- Thursday – 10:00-18:00 | Friday 10:00-15:00

Cognitive Dissonance – Edna

15 Feb

July 2012 Update: The place have closed its doors. They still have the Ramat HaSharon branch. 

It was a rainy night in the middle of the week and we were hungry, tired & looking for something not too fancy. Shahar had just remembered that the successful Ramat Hasharon restaurant named Edna had recently opened a new branch in Tel Aviv. Edna, a 30 year old restaurant, was originally a workers restaurant that served Persian food. Over the years it has been influenced by European food and today it is a combination of “homemade” and European cuisine – a combination that creates a cognitive dissonance at times. The place is designed in a very classic-European style, taking care of all the little details like table cloths and stylish menus.

Edna Specials

We started off with a Mediterranean Salad that was basically a chopped vegetable salad and was fresh and tasty. Alongside it we ordered bread that came right out of the over and was steamy hot. It was served with pickled eggplant that acted as a fabulous dip.

Bread & Eggplants on White Cloth

For the main courses Shahar took beef & lamb meatballs that were served in beef broth with carrots. The meatballs were good and the broth was excellent, especially as another dip for the bread. Inbar chose a fan of fillet of beef. It was nice piece of meat that was served with red wine sauce and accompanied with baked potatoes, sweet potatoes & spinach. The fillet was a cooked just right and the sides were excellent. Together it made a good fulfilling dish.

Cognitive Dissonance (Main Courses)

The meatballs we ate, took the “Homemade” part of the restaurant, while the fillet of beef took the “European” part. The combination was quite weird and left us with some question marks regarding the character of the place. Despite of the dissonance, we agreed that Edna is a place that knows how to cook some good food. It does not fall from the quality of the original place in Ramat Ha’Sharon in any way and has a great value for money.

The check please (2 people)

Homemade bread – 12 NIS
Mediterranean Salad – 39NIS
Beef & lamb meatballs – 45NIS
Fan of fillet of beef – 74NIS
Soda – 11NIS
Pepsi -11NIS

All in all: 191NIS

Value for Money:

Summary:

Food:  Homemade / Persian / Classic European
Price:  Medium
Location: North Dizngoff / Yirmiahu

Contact details: Edna
Address:  52 Yirmiahu St., Tel Aviv | Phone: 03-6289000 |
Opening Hours:  Sunday- Thursday – 10:00-01:00 | Friday 09:00-01:00 | Saturdays 12:00-01:00
http://www.edna-rest.co.il/ednata (No English menu)

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