She likes to be challenged with requests. Talica (Photo: PR)
Cook:Talica Name:Tali
Kabilio
Living area:Forward
Cuisine:Contemporary and colorful
How long in Yami:4 years and intend to go on and on
How did you start cooking?How did you know you wanted to cook professionally? My first touch on cooking was in Chile, on a post-army trip, 30 years ago. We were a group of people in a small town with no restaurants and no hotels, we lived in the homes of local families and in order to eat you have to cook. None of the people in the group had ever experienced anything beyond an omelette and salad at best.
At one point, I dared to tell them that today I would make the food. I bought chicken, some vegetables, herbs and spices. All I had in my mind during those moments of preparation was reconstruction and an effort to remember how my parents made chicken at home, I actually remember standing in the small kitchen there and seeing our kitchen in Jerusalem, from disassembling the chicken until the right moment when it is brown enough and can be taken out of the oven. I felt confident in what I was doing, I didn't understand where that confidence came from. Ten diners were waiting hungry for my first chicken. Stressful, but I was calm. It turned out well, it was all over and everyone was happy. That's when I knew that's where I was staying.
Special requests you received? Today I create dishes and recipes myself, which is why my favorite orders are with special requests. These are my favorite moments in my job. That's where I thrive. Someone once asked for gluten free lasagna! Instead of the lasagna leaves, I put cabbage leaves that had been cooked for hours in vegetable broth. Combined with the other ingredients of the lasagna, it came out really delicius.
The most important tip I can offer is to constantly think about the people you are preparing food for. For me, it's really natural conditioning, even customers I don't know personally, I always know who exactly the food is going to reach and they're always in my head. It makes the preparation more personal and comes from the right places.
Who cooks at your house?My house is always a problem. One child is allergic to milk, one girl is very picky. So everything we cook personally for everyone. For the most part, I am, but they come in and help too.
What food will you never touch?Fresh green cucumber!
Happy and colorful green salad (Photo: PR)
Groceries:
- Micro Basil
- Micro broccoli (you can put any micro types you want)
- Mint - separated into coarsely cut leaves
- Parsley separated into leaves
- Coriander separated into leaves
- Fresh oregano leaves - separated into leaves
- Kohlrabi - cut into slices of thin half-circles and then into quarters
- Radishes - cut into slices of thin circles
- Green apple - cut into slices of thin half-circles and then into quarters. Do not peel the apple. (It is recommended to drizzle a little lemon on the apple slices so that it does not brown)
- Medium red onion, cut into eighths and roasted on a pan of olive oil until browned
- Almonds (crumbs or half-almonds, roasted on a pan)
- For the sauce: a cup of sheep yogurt
- Blush - Flat Spoon
- Olive oil - 2 tablespoons
- Salt and ground pepper
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Instructions:
1. Mix the sauce ingredients well until you get a uniform sauce dotted with blush.
2. In a flat, slightly deep bowl place the "heavy" vegetables (radish, apple, kohlrabi, onion).
3. Place the greens on top (mint, parsley, coriander, oregano).
4. Mix lightly and gently with the palms of your hands, from bottom to top and sprinkle over the yogurt sauce and finally the micro leaves
and almonds
- food
- The Art of Cooking
Tags
- Yummy
- Salad
