Hello Everyone,
Today I would like to raise for discussion and sharing one of my most favorite topics: Cooking! (food:)). Since I was 5-6 years old I started cooking. I was amazed by the ability to make the treats and the food I liked the most, on my own. Although my skills were quite limited at the time I really enjoyed cooking:). I didn't abandon this passion and over the last few years I took it one step further and started making my favorite snacks (that you would usually buy in a bag) and finger food like:
Bissli- Spicy fried pasta
Falafel- Fried chickpea mixture
Shakshuka- Tomato sauce with poached eggs
Hummus- I think I don't need to explain this one:)
Sweet Potato Chips
I was even fortunate to conduct a virtual cooking workshop for approx. 200+ people and I was relived that the Pita bread came out just as expected :).
I'd be happy to share with you the recipes if you'd be interested :). But more importantly I would love to hear what is your favorite dish that you enjoy cooking or snack:).
Everything looks delicious @moshenaveh ! Recently, my favorite food to make is bagels! These take just 4-ingredients to make.
Hehe 🤗 As requested:
Ingredients:
- 1 cup of plain Greek yogurt
- 1 cup of flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1 egg (for egg wash)
Instructions:
- Pre-heat oven to 375 degrees (F)
- Beat the egg in a small dish and place off to the side
- In a large mixing bowl, combine the flour, baking powder, and salt
- Add in the yogurt, mixing until it forms a ball of dough (you may need to use your hands after a little!)
- Cut the ball into 4 equal pieces (or 2 if you want a larger bagel)
- Shape into a bagel by putting a hole in the middle and stretching the sides out a bit
- Use the beaten egg to coat the tops of each bagel (don't be shy, this is what gives it a crispy finish)
- Add whatever toppings you want (pictured above is Everything but the Bagel Seasoning)
- Cook in the oven for 25 minutes
- Enjoy!
I was lucky enough to have a batch made for me 😉 but question @allietrzaska on the Greek Yoghurt - what % fat does your have?
- last edited on by
jerryjanda
Um....YUM!! The yogurt I prefer to use has 0% milk fat. Here's a picture of the exact brand.
Your Bagels looked so good I decided to try to make them myself, just used plain yogurt I already had on hand and they came out great. Thanks for the simple recipe!
Amazing! Looks delicious! I can already imagine the Smoked Salmon and cream cheese:)
Did you deep yours in boiling water with Baking Soda or you just do that when you want them to crunchie on the outside?
Here is my attempt:
And I also tried making Pretzels:
No frying necessary! The egg wash in the recipe (commented above) is what gives it a crunchy finish. All you need to do is bake them in the oven.
There are a few dishes that are my responsibility at home:
Grill during the summer
My most common dish is a burger with halloumi cheese and grilled sweet potatoes with coarse-grained salt and yoghurt (I fall in love with them during my one and only trip to Tel Aviv)
My dream is to get the perfect home-made chimichurri, but I am still experimenting with it.
Roasted chicken (or sometimes fish) during the winter
My typical Saturday breakfast for family
is a bagel/toast with cream-cheese, smoked salmon and an egg.
And my favorite dish for a quick dinner
is pasta with olives, garlic, lemon, rucola (missing on this picture) and Parmigiano.
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This whole post made me hungry, so I need to log off and go look for some food now 😋
Smacznego / Смачного / Bon appetit!
-Vitaliy
The other day when I didn't have much time for lunch and no ideas what to cook, I went to this thread for inspiration.
I made the lemon-olive pasta and it was so good!
I'm experimenting with different cuts of meat from my local farmers so far flank, triton, rump, fast iron and hip - there's a whole lot of cuts to try still 🙂
Local farmer, but many of them have basically a farmer‘s market/store on their property.
The cut‘s are a choice depending on what type you like - for example a Flank Steak vs a Rumpsteak vs a Tomahawk - all are different types of cut with different properties. In terms of prep - I prefer dry rub but again I‘m discovering each type of cut works a bit differently. So start with the cut you like and go from there. I‘m partial to the Flank and Tritip 🙂
They are typical tea time cakes served with clotted cream (which is slightly acidic) and jam. and a good tea, maybe Assam or Darjeeling.
Perfect between the hours of 4pm and 6pm. But no one will mind if you eat them in the morning.
The recipe:
Scots are raving about this 'light and fluffy' scone recipe - what's the secret? - Daily Record
Thanks for posting the recipe! I just took some time to convert it to US measurements so that I can try it.
-Dell
