11 things you need to eat this month

Brownies, chestnuts, citrus, strudels, soups and one famous ramen, we have collected for you 11 happy food events that happen this month that you will not want to miss.

Open calendars

Yael Laor

03/01/2022

Monday, 03 January 2022, 11:25 Updated: 11:30

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Pistachio Brownies in Biscotti (Photo: Boaz Lavie)

A collection of brownies in Biscotti, all over the country

Biscotti Confectionery is launching an especially rich collection of brownies and blondies for the winter.

The new collection includes six flavors - pistachio, berry financier, cookie dough, classic, Oreo blondes, and a layered blondie brownies cake in a rich Rocha chocolate ganache shell.

(NIS 40-48 per box, NIS 128 for a layered cake).

The collection will be sold in all branches and in deliveries from the chain's online website to all over the country, starting on January 5.

More on Walla!

Celebrating New Year's Eve at home?

You must try to prepare this dish

Walla!

Food in conjunction with Pavilion Wines

Chestnut Festival at David Laor's Kiosk (Photo: Gal Calderon)

Chestnut month at David Laor's kiosk, Jerusalem

About a year ago, the esteemed chef-confectioner David Laor and his partner Michal Ludrix opened an intimate kiosk in Gan Gideon in Jerusalem, where French confectionery products are sold properly. Now, in honor of winter, they are opening a kiosk (and also a series of specials at the original branch in Mevaseret Zion) in a month dedicated to a variety of sweet and savory pastries and desserts on the purity of one of the most delicious winter ingredients - chestnuts. January is considered the peak of the chestnut season and in "David Laor" they lifted the glove and combined it with pastries and special desserts.

The small and stunning kiosk in Gideon's Garden will boast classics like Mont Blanc in January - a combination of meringue, whipped cream and chestnut cream drizzle (NIS 32), along with a personal interpretation of French classics like Baba or Rum, puff pastry and candied chestnuts (NIS 11) and chestnut macaroons (NIS 6). ). The savory section will sell sweet potato and chestnut quiche (NIS 19) and puff pastry with leeks and cream (NIS 21).

Laor also created a variety of pastries combined with the special nut: from a milk chocolate croissant (NIS 18), through a almond cream brioche (NIS 15) to a brioche toast with chestnut spread.

To complete the winter atmosphere, the place will sell chocolate with chestnut whipped cream, as well as chestnut creme brulee coated in white chocolate (NIS 18) and more.

Citrus Month in Claro (Photo: Afik Gabay)

Citrus Month in Claro

Starting January 10 and for a month, Claro Restaurant, headed by chef Ran Shmueli, will dedicate a menu based entirely on citrus.

The menu - the result of a collaboration between Shmueli and the actual restaurant chef Tal Feigenbaum for orchards from the Emek Hefer area, will offer winter dishes that combine oranges, tangerines, pomeloes and lemons, and will include more than ten different varieties with unusual uses of fruit.

Among the dishes on the menu: Locust carpaccio with red grapefruit vinaigrette, fennel, mint oil and citrus fillets; Crispy pork salad - pomelo, fennel cream, pomelo caramel vinaigrette herbs; Gibbon and Citrus - Gibbon cheese wrapped in grilled vine leaves, a fresh green leafy salad, Chinese orange and orange fillets and fried fricassee; Duck breast with a salad of carrots, carrot leaves and Chinese orange on a cream of carrots and oranges with a crispy meat crumble; Beef asado cooked in oranges with mustard puree and caramelized onions and tangerine sauce and butter; Minute steak of citrus - thinly sliced ​​meat in a marinade of chili and garlic, a salad of herbs and caramelized oranges.

In the dessert section you will find carpaccio of four types of citrus - burnt lemons, pomelo, blood orange grapefruit and Chinese orange served with a sponge cake and lemon cream with citrus oil and Portuguese - a cake made of filo soaked in citrus syrup with white mousse. In addition, a menu of citrus cocktails will be offered.

Stefan's Strudel Collection (Photo: Shani Brill)

Stefan's Strudelia, Tel Aviv

During the months of January and February, a happy and wintery pop-up will be launched at the Austrian bakery 'Stefan' with a menu of eight types of sweet and savory strudels, in a contemporary interpretation, made by hand.

The strudel dishes will be served according to the best Viennese tradition, in a porcelain plate with a side of fresh ice cream that is also made daily and sweetened whipped cream or alongside sour cream in the salty version (NIS 42 per dish).

Among the strudels you can sample from the sweets section you will find a classic apple-filled strudel, a cherry and cheese-filled strudel, an almond and pear-filled strudel, or a Mozart Kugel strudel with chocolate and marzipan.

In the savory section you will find a strudel stuffed with cabbage, leeks and smoked mozzarella, a strudel stuffed with potatoes and onions, a strudel stuffed with spinach, green onions chard and feta, and a strudel stuffed with a variety of mushrooms with cheese and chopped chives.

Walnut cake from the Tu B'Shvat collection of Mafa Ne'eman (Photo: Neaman Studio)

Tu B'Shvat collection at Cafe Ne'eman, all over the country

Network "pastry faithful", is launching a new collection and to celebrate Tu Bishvat. The collection combines fresh fruit alongside dried fruits, combinations of nuts, natural and a variety of seeds, along with interesting spices and additives such as pastry cream, white chocolate and maple.

Among other things, you will find a new collection: abstinence (Tort) Cherry Nuts, Linzer (Tort) Peach Walnuts, Walnut Pie, Horseradish Proti Strawberry - Horseradish cake with amaranth cherries, prunes and hazelnuts in white chocolate coating, nuclear explosion cookies and many more.

Soup Stories Festival, soups for NIS 10 (Photo: Funia)

"Stories of soup" festival in Ashdod

Soup Week in Ashdod returns to the city between January 16-22. 15 restaurants in the city will add a special portion of soup to their menu for a week, for only NIS 10. Among the soups, diners will find Italian minestrone soup at the Lucena restaurant, Shurfa Bukhari soup at the "Friends' Meeting", Harira soup with gigi schnitzel, borscht at Matilda, Indian lentil soup at Namaste restaurant, smoked Ontario soup at Sumkait, cowboy soup at Tamada, Sweet potato soup in pita besta, tomato soup in barberry and more.

The opening event of the festival will take place on January 13, at Aryeh Klang's house in the city, with soup stalls of all participating restaurants, which will serve tastings of soups from different ethnicities and flavors, followed by chef and culinary journalist Maya Darin, with warm and entertaining soup stories. Avihu Medina with his best songs. To order tickets for the event.

Tom Shamir's Tzukman Ramen meal (Photo: Gal Calderon)

Kamakura hosts chef Tom Shamir for a ramen dinner, Ramat Gan

Kamakura Restaurant, located in the Indigo Boutique Hotel in Ramat Gan, continues the Kayski meal tradition and will host Chef Tom Shamir (Tom Tom Ramen) for two shared meals with Chef Ilya Goldman on Mondays and Tuesdays, January 24-25.

Tom Shamir, former cook at Massa and Kitchen Market and chef of the White Villa Hotel in Tel Aviv. Today he cooks a fine ramen called Tzukman - Dipping Ramen in which the noodles and toppings are served separately from the axis, with the goal being to take the noodles and dip them in the axis and not mix everything together. He prepares all the ingredients of the ramen by hand - from the axis to the noodles.

At the joint meal, the pair of chefs will serve a tasting menu that includes 6 dishes and dessert. Among the dishes that will be served: Tostada - tuna tartare, avocado salsa, grated pickled egg yolk; Grilled artichoke - Jerusalem artichoke cream caramelized in miso glass and artichoke chips. Mainly a ramen dish to choose from according to the type of protein: smoked beef - smoked beef axis, tara soy and beef, smoked asado, egg, grilled bacchoi, grated daikon, wasabi, chili hair; Chicken Ramen Chicken - light thick chicken stock, soy tara, aromatic schmaltz, broad noodles, chestnut chashu, karaga, egg, corn; Fish ramen - clear roasted fish bone axis, soy tara, surimi, fish fillet, match chips, egg, bonito and seaweed, lime or vegan ramen - caramelized onion axis, shiitake and root vegetables, thin noodles, sesame tara miso, chashu Cabbage, seared okra, seared eggplant in miso. The meal in conjunction with Ashi beer includes a free first bottle of beer per diner. Price: NIS 240 per diner.

Spanish-inspired meals (Photo: Ro Byrne)

'Stars of Austria' Week - meals with a Spanish concept (Tel Aviv, Haifa and Ashdod)

The Spanish beer brand, Asteria Dam, is launching the 'Stars of Asteria' project this month together with four leading chefs.

Chefs Michael Gertofsky (Vania Bistro), Motti Titman (Malgo and Melber), Hillel Tvokoli (Animer) and Yachi Zino (Pescado) returned last month from a trip to Spanish cuisine in Barcelona where they visited, tasted and were inspired by the best restaurants in the city.

Now, each of the chefs will host a special and one-off evening at his restaurant with a menu inspired by the culinary scene of Barcelona, ​​and accompanied by a bottle of Asteria Dam for the diner.

Meals will be held January 17-22.

Prices: Starting at NIS 530 for a couple of diners (discount for American Express holders).

Eviatar Malka is hosted in the feed (Photo: Sapir Kosa)

A one-time tasting meal by Eviatar Malka at FEED, Tel Aviv

The FEED-designed workspace from the creator of Beit Kandinoff, hosts chef Eviatar Malka, winner of the Chef Games reality show for just one evening. On Wednesday, January 12, the feed space will become a chef's restaurant where Malka will serve a seven-course delicious meal, on the purity of fresh fish and winter vegetables.

Dishes to be served as part of the meal: 72-hour puffed focaccia, croissant dough wrapped in pine-scented pine cones alongside roasted horseradish pepper arisa butter and broken Thassos olives; Fresh artichoke hearts, hyssop germinate and prickly lemon aioli; Sea fish sashimi on white almond gazpacho and cucumber and shallot salsa; Hoviza wild chicory stew and melted garden peas, roasted squid, brown butter and challah crumble; Burnt tomato tortillas and black mussels in tomato butter; Sea fish fillet wrapped in a leek leaf seared in a stone oven in caper and citrus sauce; And for dessert - a classic lemon tart and soft whipped cream for dessert. Price per diner - 390 shekels.

Brigade (Photo: Luciana Bressler)

Brigadiera - a Brazilian dessert boutique, opened in the Carmel market

The Brazilian confectioner, Meiri Nussbacher, is opening a stall of Brazilian desserts in the Carmel market, led by Brigadro.

3 years ago, when she immigrated to Israel, Nussbacher opened a brigade in Raanana, and these days she has opened a stall of Brazilian desserts in the Carmel market in Tel Aviv.

The stand will be located right in the center of the market (Carmel corner of Melan), where they will sell brigadero balls in a selection of flavors, brigadres cupcakes (chocolate and carrots), personalized cakes from the variety of Brazilian confectionery, jars of brigadero spreads, tapioca and profiled Brazilian prosciutto, guarana and more.

The brigadro is the national candy of Brazil, with a velvety texture and made from a mixture of concentrated Belgian chocolate milk and milk cream, to which flavors and toppings such as classic dark chocolate, pistachio, toasted coconut, milk chocolate, lemon almonds, strawberries and more are added.

Meiri learned the tradition of making brigadro in Brazil and each brigadro is handmade by her.

Among the flavors that will be sold at the place: peanut butter, coffee, chorus, pistachio, lemon, coconut, toasted coconut, dark chocolate, strawberry, dolce de leche, oreo, nutella, kit cut, salted caramel, kinder bueno, chocolate White, Belgian chocolate and more, along with other sweets.

Price: NIS 7 per unit.

KFC arrives in memory (Photo: PR KFC)

KFC opens another branch in Zichron Yaacov

The KFC Israel chain is opening another branch today, this time in Zichron Yaacov, and reveals that it will soon open two new branches in the Haifa area: Hutsot Hamifratz and Hakryon.

The new branch, which opened today, is located in the mall in front of Zichron in Zichron Yaacov, where the other two will open in the coming weeks and bring the number of KFC restaurants in Israel to 11 and continue the trend of expanding the international chain throughout the country.

The menu in Israel retains its original taste based on a secret recipe of 11 spices and the tradition of preparing the dishes in the chain's restaurants around the world.

• Food

• Food News

Tags

• Brownies

• Ramen

• Food news

• Food News