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Open your (very) big mouth: have you eaten a kilo of strawberry soufflé yet? | Israel today


The chowder festival that will warm your stomach • The Japanese-French feast that awaits you in Ramat Gan • The new winter menu at the restaurant of the "Chef Games" graduate • The section brings out the gizzard

The "Amesh" restaurant bar from the NOX group (Lilinblum 30, Tel Aviv) presents a new winter menu, overseen by chef Kafir Yanin ("Chef Games"), and which uses seasonal ingredients such as mushrooms, chestnuts and root vegetables.

Gobble and comfort yourself before going up to dance at the bar (not mandatory on a full stomach, just a suggestion): Cauliflower tzatziki (fried cauliflower, chimichurri and sheep yogurt tzatziki - NIS 37);

Fish tartare (avocado, crème fraîche, horseradish, apple and celery salsa, herb vinaigrette, tomato cream and rice puffs - NIS 76);

mushroom risotto (roasted mushroom ragu, porcini stock, parmesan - NIS 84);

Polenta (corn flour, mushroom and chestnut ragout, truffle oil, asparagus and parmesan - NIS 63), and roasted seaweed (greens and chickpea stew, lemon yogurt - NIS 114).

A dish from the winter menu of "Yesterday", photo: Karela Agengy

Is this a corrupt volcano about to erupt?

Is this a scary pastry monster?

Is this the mother of all desserts?

Maybe, but it's also Max Brenner's giant soufflé - weighing one kilogram, free of inhibitions and guilt - which is returning to the chocolate chain after a four-year absence.

This time it is a special edition of strawberry and chocolate soufflé, a puffy creation that consists of white chocolate, fresh strawberries, whipped cream, white chocolate ice cream and hot chocolate.

This sweet mutation stands 10 cm tall and 14 cm in diameter - two or three times as much as a regular souffle (and it weighs 10 times the original dessert).

If you decide to go for it, keep in mind that the soufflé is suitable for at least three hungry diners, but we would recommend arriving in four, because it would be a shame if it stays on the tray.

149 shekels.

Didn't find someone to share the souffle with?

No big deal, since Max Brenner also offers an updated winter menu based on the purity of strawberries, including dishes such as a strawberry sharing meal: milk chocolate souffle with strawberries, cheesecake and strawberry crepe, strawberry frutti waffle, strawberry and white chocolate mini shanti, chocolate fondue with strawberries for dipping, crumble , vanilla ice cream and hot chocolate (NIS 129, recommended for three diners).

The other new dishes on the new menu are enlarged versions of the dishes served at the sharing meal.

Shring strawberries, photo: Dita Les

Tokyo corner Paris corner Ramat Gan.

The Japanese Kamakura restaurant (Ahliav 5, Ramat Gan, Hotel Indigo) is relaunching its Kaiski meal series - a tasting meal in the style of the Land of the Rising Sun, where chef Ilya Golman hosts prominent Israeli chefs for intriguing collaborations.

The next meal will take place on February 1, when chef Michael Katz (from the Attilio cooking school) will join Goleman for an eight-course Japanese-French meal.

Some of the dishes that will be served in the evening: shredded goose in a crepe (gastric sauce, citrus and kimchi, herb salad), and Parisian nori gnocchi (tandoori tomato stock, curry oil and green salad).

NIS 240, including a glass of wine and a special wine menu of Teperberg Winery.

Reservations must be made in advance by phone: 073-2777778.

Kaiseki dinner in Kamakura, photo: Midan Mor Alon

From now on you can bring the Indira restaurant to your home, and invite everyone you know.

The old Indian restaurant (Shaul Hamelech 4, London Ministry complex, Tel Aviv) is launching a catering service for events, and will come to you with everything you need - including a tandoori oven.

So how do you respect the guests?

Just choose: Afghan tikka chicken (spiced and grilled chicken breast pieces);

shish kebab (ground and roasted lamb pieces with garlic, ginger and onion);

Chicken Jalfrezi (fillet pieces cooked with onions, green peppers, tomatoes and spices);

and a selection of vegetarian and/or vegan dishes such as Himalaya dumplings (cheese, vegetables and ground nuts);

paneer masala (cheese and spinach cooked in spices);

Mongdal Pakori (Indian falafel of vegetables coated in chickpea flour);

and Dal Makani (black lentils cooked over coals with the addition of spices).

From NIS 120 per diner, for events from 50 to 400 diners.

Indira's catering // Photo: Mittal Salomon

Hot on chowder?

Al Tahmi(n)tzo: The Smells and Tastes food market, which has branches in Ramat Hasharon and Netanya, is putting on the pots the chowder festival where a variety of types of the comforting winter food will be sold by weight.

Pour and enjoy: meat soup (Ashkenazi cholent with potatoes, beans, grits, meat, gut and eggs);

Vegan chowder (without meat, with sweet potatoes);

Tabit Iraqi (rice and chicken based chowder with crushed tomatoes and bharte);

Macaroni chowder (based on potato, macaroni and chicken, layered with tomato paste, silan and black pepper);

Tunisian fish chowder (white fish with wheat, bulgur and chickpeas);

Root vegetable and lamb soup;

mushroom, chestnut and wheat soup;

Persian chowder with meat and bread meatballs;

And we haven't even scraped the bottom of the pot.

Oh, and there's Kegel too!

The hamin festival takes place at the chain's branches on Thursdays and Fridays until the end of February.

From NIS 69 per kilo.

Chowder at the "Scents and Tastes" food market, photo: Gil Aviram

Green and bubbly:

the pizza chain draws inspiration from its name and presents its basil pizza - a green dough pizza made with basil oil.

The pizza comes in two versions: classic basil pizza (green dough, pizza sauce, mozzarella, hot pepper and cream balls) and creamy basil pizza (green dough, cream sauce, mozzarella, broccoli, green onion and black pepper).

78 shekels for a family pizza, the green pizzas are offered until February 1st.

Basil pizza, photo: Max Balanzov

Going down to the South Adom festival, which will take place during February?

You have come to the right item: the Dvira branch of the Sea Cafe chain (Dor Alon complex at the Dvira intersection, near Kibbutz Dvir) equips the participants with picnic baskets filled with goodies, all for the perfect natural meal.

The couple's picnic basket contains a selection of condiments, tahini, avocado salad, beet and nut salad, cream cheese, olives, a vegetable platter, two focaccias, two bottles of drink and a chocolate crunch pastry (NIS 159);

Whereas the multi-use premium basket includes almost everything we have already mentioned, plus a cheese platter, antipasti, a fruit platter, a bread basket (instead of the focaccia), grissini, a pressburger cake (instead of the chocolate crunch), a liter of squeezed frigate and a liter of water (289 shekels).

You must order about two hours before arriving at the branch on the website.

C Cafe, photo: Hanan Diamant

The gourmet shawarma restaurant Hachshara Avihu in Rehovot (Hameda 8) offers you a family shawarma meal for four diners.

It includes 400 grams of shawarma, half a kilo of hummus, a quarter of a kilo of tahini, half a liter of pickles, 10 falafel balls, a plate of roasted vegetables, two pitas, a flatbread and a chopped vegetable salad - all homemade.

NIS 250, orders through Volt.

A family meal at his father's // Photo: Nathaniel Israel

In preparation for International Holocaust Day, which falls on January 27, the leading chefs and restaurants in Israel are mobilizing for the survivors in a project that will take place until Friday.

As part of the project, the chefs are adding a special dish with an Eastern European flavor to their restaurant menus, all proceeds from ordering it will be dedicated to helping Holocaust survivors who are dealing with a complex economic reality.

Also, signs posted in restaurants direct guests to donate to Holocaust survivors through a designated website.

The restaurants participating in the project: Assaf Granit's Machaniuda group (Zemach, Machaniuda, Hasadana, Dekal and Yodel' Bar);

Popa of Aviv Moshe;

The Blue Rooster by Shaul Ben Adrat;

Solika - Avi Biton's delicatessen;

and a portrait of the restaurateur Harel Blue and the chef Musab Abu Hadwan.

A dish from the Popa restaurant that will participate in the project, photo: Doronis

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Source: israelhayom

All news articles on 2023-01-23

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