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Second Before The Holiday: A Last Minute Recipe Israel today

2021-09-06T09:21:58.456Z


Did you have the hospitality for the holiday from now to now? Has anyone surprisingly announced that he is coming plus five? Take a breath - and get four quick packs that will close the corners


Meeting the extended family on the holiday is a happy, enjoyable and funny experience, but despite the solemnity and excitement, the meeting and togetherness can also turn out to be stressful.

For that, at least in terms of food, let's take some pressure off.

The best solution is to plan correctly in advance, which at festive meals helps a lot to arrive at the day of hospitality itself relaxed - and even enjoy ...

Because our encounters and holidays revolve around food, and food binds us to memories, at holiday meals it is advisable to work with the memories, and try to produce some new ones as well.

The meal itself should of course be festive, and the dishes must be delicious, ones that will be remembered and remembered in family conversations for years to come and make the whole family wait impatiently for the next meeting.

But wait, what do you do if something changes at the last minute, and the hospitality falls on you from now on?

A family that was not supposed to come joins at the last minute?

First of all, take air.

Every situation has a solution.

To make it easier for you, and also for you to enjoy the road, I have compiled some tips that I hope will help.

Sometimes, planning a whole meal is a task in itself, and thinking takes longer than execution.

Therefore, choose four ingredients that are currently at their peak, that will accompany you in all the dishes.

Once the base of the dish is present, the flavors connect more easily.

Also plan in advance what tools you want to use, and play with them a bit at the table as a general rehearsal.

You will see that they get along well with the table design and fit into the existing space.

Also pay attention to the amount of dishes.

If you have decided to prepare a large variety of dishes, certainly not every dish will suffice for everyone, so do not hesitate to reduce in quantities.

On the other hand, if there is no large variety, there must be a large amount of each serving.

Bottom line, abundance is very important and produces a beautiful look that respects the occupants of the table.

Israel is a society that combines many testimonies and different food styles.

The memories and tastes are different from each other, so if you are a host, it is important to prepare a variety of dishes based on different testimonies, and with different spices.

Because of the multiplicity of dishes, I recommend doing rather simple mains, ones that know how to "give work" on their own.

This will leave you time to mess with the rest of the dishes.

When it comes to dessert, just as it has a special place in the stomach, so it should have a special place in the work surface.

Separate the dessert preparation from the preparation of the rest of the dishes, and only after you have finished with all the dishes and the area is clean, can you be free to prepare it.

Are you uncomfortable working like this?

You can also start with the preparation of the dessert before the rest of the dishes.

When the new year and the holiday meal are just around the corner, get four delicious and easy-to-prepare recipes, which are especially suitable for the last minute.

Before you run to the kitchen, do not forget the most important tip - prepare enough boxes, which will be where to put the leftovers.

Happy New Year.

Tuna sashimi with roasted peppers and paprika

Tuna sashimi with roasted peppers and paprika, photography and styling: Assaf Carla

As I wrote, Israel is a society that combines many testimonies and different food styles.

So does this dish, which offers a complementary and special connection between Asian and Moroccan cuisine.

Ingredients (for 6 diners):

√ 500 grams of thinly sliced ​​tuna (not carpaccio but as thin as possible)


√ 6-5 red, roasted and peeled horseradish peppers

For the sauce:

√ 1/4 cup Mirin


√ 1/4 cup soy


√ 1 teaspoon sweet paprika


√ 1/2 teaspoon cumin


√ 1 tablespoon chopped chives


√ Coarse salt

In a serving dish, arrange the peppers and tuna in a kind of circle side by side.

Mix the sauce ingredients, pour them over the peppers and tuna and sprinkle over chopped chives and coarse salt.

Sea fish (locus) in salt

Sea fish (locus) in salt, photography and styling: Assaf Carla

Materials:

√ 1 whole fresh white locust or sea fish (choose the size according to the size of the pan and the number of diners)


√ 2 kg of coarse salt


√ 1 package (40 g) Wakma seaweed or chopped nori


(optional)


√ 4 egg whites

Mix the salt, seaweed and protein well.

Sprinkle a little of the mixture in a pan, place the fish on top, cover the whole with the mixture and place in the oven at 180 degrees.

A fish weighing 1 kg should be baked for an hour and twenty minutes, and for every extra half kg to the weight of the fish should be added half an hour of baking.

Wild rice with basmati rice

Wild rice with basmati rice, photography and styling: Assaf Carla

Materials:

√ 1 cup cooked basmati rice


√ 1 cup cooked wild rice


√ 1 chopped onion


√ 1 packet of chives (or parsley)


√ Olive oil


√ 1 teaspoon salt

The wild rice is cooked like pasta: pour it into boiling water, cook for 20 minutes and strain the water.

Now, in a hot pan, fry the onion in the olive oil until golden, add the wild rice, basmati rice, salt and chives and mix well.

How simple - how delicious.

Cucumber salad, horseradish leaves, apples and kale

Cucumber salad, horseradish leaves, apples and kale, photography and styling: Assaf Carla

Materials:

√ 1 Smith apple, cut into small cubes


√ 3 cucumbers sliced ​​into thin circles


√ A handful of fresh kale leaves, finely chopped


√ A handful of fresh horseradish leaves, finely chopped


√ 2 tablespoons apple cider vinegar


√ A handful of broken walnuts


√ A pinch of coarse salt


√ 3 tablespoons olive oil

Mix all the ingredients together, except the cucumbers, coarse salt and olive oil, and transfer to a serving bowl.

Arrange the cucumber circles like a fan over the bowl, pour over a little olive oil, sprinkle with coarse salt and serve.

Source: israelhayom

All news articles on 2021-09-06

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