Here is the simple recipe to make some citrus syrup. It's not too sweet (my homemade syrups tend to be a lot less syrupy than store-bought ones!) The quantities here make about 3 cups of syrup. Ingredients1 cup of water 1 cup of brown sugar ½ teaspoon of pure vanilla extract 3 …
Lime season is short in Israel, and when I find them at the souq I'm happy, I buy many, and freeze them. Limes, and lemons, stay good in the freezer for several months. When needed, I defrost them overnight in the fridge, or use them frozen. Here is how I simply freeze limes and …
Back from France, and back to work! I prepared this bell pepper and quinoa salad for Meatless Monday. This healthy, vegetarian salad is for 2. It's ready in 50 minutes or so. Ingredients½ cup of quinoa (I use red one as it makes the salad more colourful) 1 cup of water ¼ …
Tahini is a thick paste made from ground sesame seeds. It's a kitchen staple here. Tahini can be used in many different ways, and tahina (t'hina, which is pronounced "trina") is one of them. The quantities here are for two. It's ready in less than 10 minutes. Ingredients4 …
Here, hummus is a national institution. And people will not hesitate to drive far for a plate of good hummus from a renowned joint. The dish can be ordered either plain or with toppings, for example whole chickpeas, falafels, tahina or ground meat. I find hummus delicious simply with a bit of olive …
To finish the "I cook with lemon this week", this is another recipe adapted from Yotam Ottolenghi's last book Plenty More published in 2014 (find the book here). The first time I made this recipe I didn't have curry leaves. I couldn't find any in stores here, and out of desperation I used dried …