Homemade Garlic Pizza

I had prepared a delicious tomato base while the dough was proving, but when it came to making it, I felt like having a "starter" beforehand. Everything was done by hand, from working the dough to its rustic shape to rubbing it with olive oil. I sprinkled some salt, garlic, rosemary and a little Israeli feta and popped it into the oven for around 10-15 minutes on 180ºC.

The end result was far more scrumptious than I could have imagined. I landed up making two of these before the traditional margherita.

Pizza Dough

I've missed good thin pizza here in Israel, and at an attempt to have something nice on the weekends I bought Pillsbury frozen pizzas for the freezer. The first time I enjoyed it, the second time it wasn't as good and the third time... well, that was enough. I took the matter into my own hands and decided to make my own pizza dough. Homemade pizza with the possibility of having it as thin as my heart desired. This was my first time making pizza dough and I was very pleasantly surprised. I thoroughly enjoyed making it, kneading it and then preparing it for toppings. It was easier than I anticipated and I will definitely be doing it again.

Ingredients:
450ml warm water
1 tablespoon dried yeast
A little milk
750g flour
2 tablespoons sugar
A little olive oil

Method:
Place the water in a bowl and add the yeast.
Add milk and mix (with your fingers). If you can't feel anything when you dip your fingers in, that's the perfect temperature.
Place flour in a mixing bowl.
Add the yeast mixture and mix until the dough comes together about 4/5 minutes.
Drizzle in olive oil. The more olive oil you put in, the softer the dough will get and more focaccia like.
If the dough is a little sticky, add a little flour and roll or knead it out.
Put a cloth over the dough and let it prove for about 20 minutes.
Divide the dough into three pieces and then into thirds again.
Roll each piece into balls, cupping your hands and using your palm to push inwards.
Place on a tray in a warm place and let it prove again for 20 minutes.
Lift the proved dough gently and pat it out on flour, pushing it out as much as you can.
Add your desired toppings and bake in the oven for around 10-15 minutes at 180ºC.

*A mixture of semolina and flour underneath, allows the pizza to slide in the oven.

Moroccan Tomato Relish

This is Nicoles' recipe for Moroccan Tomato Relish. I don't think I have ever visited when this is not a staple in the fridge, nor does it miss a single meal. I guess you could say that this is her "Mrs. Balls" as no table is complete without it. I don't really have exact amounts as this is the sort of recipe that I guess you just go along with. I'll do the best I can.

Ingredients:

Tomatoes

Garlic

Hot Green Pepper

Oil

Salt

Method:

Cover a small pot full of tomatoes in boiling water to help with peeling

Once peeled and chopped, place in a pot with oil, around 2 cloves of chopped garlic and the hot pepper (I did use a red chili instead of the hot pepper)

Slow cook until all the water has evaporated (it can take a couple hours)

Salt to taste

Crustless Baby Marrow Quiche

I love going to visit down South. I also always land up getting some good food inspiration. Carlos has an amazing fruit and vegetable garden in the back, and baby marrows are growing like crazy. He brought one in almost the size of my forearm, and so this recipe was pulled out. It's quick and easy and I've been enjoying it often.

Ingredients:

15ml oil

1 medium onion, chopped

3 tablespoons flour

3 large eggs

1/2 teaspoon salt, white pepper and ground nutmeg

400g baby marrows, grated

2 carrots, grated

1 cup grated cheese (optional)

1 cup cream

1/2 cup milk

Method:

Heat oil and saute the onions, baby marrow and carrot

Stir fry until marrows are just cooked but still crisp

Allow to cool slightly and stir in flour

Whisk cream, milk and eggs together

Add the baby marrows to the mixture (as well as the cheese if you are using cheese) and mix very well

Season with salt, pepper and nutmeg

Pour into lightly greased quiche dish

Bake at 180ºC for 30-35 minutes until set

Red Onion Tarte Tatin

I've been sitting in front of the computer day in and day out looking for work, hopefully checking emails for some good news. Alas, I just land up selecting a few and mass deleting. Then this recipe mailer came in and I saw this red onion tarte tatin that just made me pull out the pen and paper and write it down. It sounded delicious and made me just want to eat it right there out of the screen. It turned out surprisingly easy to make, and met all my expectations with still a little crunch to the onions. I've never made a tarte tatin before, it was only ever something I saw on MasterChef but will definitely do again. I may just add a little less sugar next time round.

Ingredients:
125ml sugar
60ml butter
30ml water
30ml white wine vinegar
8-10 red onions, halved
3 sprigs thyme
250g puff pastry
1 egg yolk

Method:
Preheat oven to 200ºC
Melt together the sugar, butter, water and vinegar in a tarte tatin pan. Allow to come to the boil, and cook to a deep caramel colour
Arrange the onion halves along the base of the pan
Cover the layer of onions with the puff pastry, tucking the edges in underneath the onions
Brush the pastry with the egg yolk, and bake for 25-30mins, or until the pastry is golden brown
Remove from the oven, and flip the tarte tatin over onto a serving plate. Garnish with thyme and serve warm

Brisket

I'm not sure whether Brisket is something every Jewish person grows up eating, and enjoys... I however do, even though I am not a fan of stews. As the smell (salivating as it was) filled the room, I was thinking that I love prunes in mine! Turns out that is Tsimmes, and I may have to try making that too some time. I guess I am a sucker for good old fashioned, traditional Jewish food. Even though the recipe is for the oven, we made this brisket in a slow cooker which we left over night. Thoroughly delicious, enough to want to lick your plate : )

Ingredients:
1kg beef brisket
1 cup tomato sauce
1 packet onion soup (or chicken stock)
400ml ginger ale
3 large carrots cut into long pieces
1 onion, sliced
3-4 sweet potatoes
3-4 potatoes (optional)

Method:
Preheat the oven to 180ºC
Place the brisket in a roasting pan, fat side down
Stir together the tomato sauce, soup and ginger ale and pour over the brisket
Place the vegetables around the edge and cover with a lid or tinfoil
Bake for 2 1/2 hours covered and another 45mins to an hour uncovered

Carrot Salad

This carrot salad is honestly one of the best things I have eaten. I was given the recipe during the year I volunteered in Israel and it is something I will hold on to for life. I can't say I've ever come across the Chinese pecans (caramelised with honey and baked) that are used in this salad anywhere else, but I do think they really make this dish what it is.

Carrot Salad
5 large carrots, grated
1/4 packet chopped dill
1/3 packet chopped Chinese pecan nuts

Mix together:
1/2 cup oil
1/3 cup white vinegar
3/4 teaspoon salt
2 tablespoons brown sugar
1 clove garlic / 1 teaspoon crushed bought garlic

Mix everything together and put it in the fridge for an hour or two before serving to allow the flavours to sink in.

Be'tay A'von!

Mock Chopped Herring

I love a good helping of chopped herring (and when it's eaten on Kigel it's even better) but it's not always the easiest thing to get a hold of. When I tasted this and was told it was mock chopped herring I had to have the recipe. Thoroughly delicious with crackers too and very easy to make. I substituted the Matza meal with breadcrumbs.

Ingredients:

400g drained tuna
3-4 peeled green apples
1 medium onion
4 hard boiled eggs (2 go into the mixture, 2 for decoration)
1/2 - 1 cup Matza meal
1 tablespoon salt
1/4 - 1/2 cup sugar
1/2 - 3/4 cup vinegar

Method:
Grate or blend the apples, onion and eggs and mix together with the tuna
Slowly add the other ingredients
Keep tasting and add the liquids according to taste and texture

Dressing

Really this post is all about the dressing. I first tasted this as a pasta salad in Israel and could not stop putting more spoonfuls on my plate. It's for any pasta salad really and whatever you would like to add to it that tickles your fancy.

Ingredients:
1 teaspoon mustard powder mixed with a little hot water and sugar
2/3 cup brown sugar
2/3 cup vinegar
1 cup canola oil
6 heaped tablespoons mayonnaise
1/2 teaspoon garlic powder
1 teaspoon salt

Blend well with a blender and mix into your salad.

Crispy Chicken Salad

I sat through almost two hours of Chanukah traffic to get to Kfar Saba in order to visit family friends. I got a tour of the little suburb but unfortunately it was in the dark as in winter the sun is gone by 16:30 in the afternoon. It was a ladies evening out and we found ourselves at a place called Japanika, not the most creative of names but the food was good. I ordered this crispy chicken salad which came with pieces of tempura spring chicken (which were really lovely to bite into) and the most scrumptious dressing which I think made the whole dish - a vinaigrette of ginger, citrus and sesame. If I wasn't out at a restaurant or in company I would have tipped the bowl at the end to get the last drop.

Olivery Pizza

Walking along Ibn Gvirol in North Tel Aviv, we came across Olivery, an adorable Sicilian Bistro. I had heard about it after joining a group where someone had asked the question of where to get good pizza in the Tel Aviv area. We happened to discover this little beauty during lunch time and got to enjoy their lunchtime special which included one of their scrumptious salads and delicious lemonade. The salad above included beef carpaccio on a thin slice of toast covered with rocket leaves, red onion, sliced radish, pesto and a drizzle of olive oil. The salad below was the same thinly sliced homemade toast covered in sun dried tomato paste, rocket leaves, red onion, torn mozzarella balls, sun dried tomatoes and a dressing. Both of these were mouthwateringly delicious!

 

When it came to the pizza, I was more than happy to share! I am not a fan of thick bases and these weren't as thin as I like, but definitely rank at the top of my list when it comes to pizza in Israel. We had the mushroom pizza (tomato base, porcini, champignon and portobello mushrooms with mozzarella and truffle oil) as well as the onion pizza (red onions caramelised in balsamic vinegar, caramelised shallots, green onions and fresh mozzarella). I do look forward to going back... my mouth waters at the thought of it : )

Lemon and Garlic Fish

 

Although this is Nicoles' lemon and garlic fish, I have to refer to it as Carlos' fish as he just loves it and apparently requests it every week. It is mouth wateringly delicious and so soft and tender. The lemon flavour was lovely and the "tons" of garlic in it can only be good for you.

Coriander, tomato, chili red pepper, rosemary and a lot of garlic are layered in an oven proof dish. Your choice of fish (we used salmon) is placed on top and covered with additional coriander, paprika and a sprinkle of chicken stock. A dressing of lemon, olive oil, rosemary and 4 cloves of garlic is poured over the fish. Cover with tinfoil and bake for half an hour at 180°C.

Moroccan Style Fish

 

Some of my best memories of Israel are visiting our good old family friends down south on Kibbutz Bror Chayil. From the moment I see them at the train station my heart is filled with warmth and I just feel welcome and at home. Nicole is like the sister my mom never had and having known her since I was 6 she is like family. The one dish, memories of Shabbat dinners back home in Cape Town that always comes to mind and one that my mom will still salivate about to this day, is Nicoles Moroccan Fish. Hot and spicy in the best way possible, you cannot not have the accompaniment of fresh Challah to dip, dunk and wipe in the delicious red sauce that is this beautiful Moroccan dish.

Coriander, garlic, chili pepper, sweet pepper, water and turmeric are layered in a pan. Your choice of fish (we had white fish and salmon) are placed on top and covered with additional coriander and garlic. This is then cooked for about half an hour with the lid on.

After the half hour, a mixture of 2 tablespoons olive oil, 3 tablespoons sweet paprika and a little cumin are added (pour over the fish) and you continue to slow cook.

Shakshuka

I'm not sure if you can tell, but there are eight eggs sitting on the top of this pot of Shakshuka. This isn't exactly how I grew up knowing it... I was used to frying onions, adding chopped tomatoes and frying a little more before adding beaten eggs with a dash of milk, to make what could best be described as scrambled eggs with onion and tomato. So when I first saw Shakshuka like this I was surprised and almost hesitant to eat it. The sauce of this Shakshuka did boil over the eggs a little, but normally you can see the egg whites on top too. This dish although foreign to, what I presume would be anyone that isn't Israeli or Middle Eastern is something that you will find on almost any breakfast menu throughout Israel. Not sure what to make for dinner? This works well too! A combination of fried onions (garlic optional), red peppers and tomatoes with some tomato paste and water to make a consistency of a pasta sauce. Spices like thyme, parsley, pepper, paprika, cumin and bay leaves are added, as well as sugar to balance out the acidity of the tomatoes and a little salt for seasoning. Once the sauce has thickened to a nice consistency and the flavours are to your taste, you break the eggs into the pan pouring into gaps of the mixture. You then cover and allow the eggs to poach over a low heat for about 10 minutes or until the egg just sets. Served out of a hot pan at a restaurant or onto plates at home this is best eaten with fresh bread for dunking.

Persian Food

This has been food I dream about. This little Persian stall that is open on Thursday and Friday mornings as part of the food market in Dizengoff Centre, Tel Aviv. I arrive there today and one of the ladies helping spots my African pendant... oh, South Africa she says. You must be hungry! With that we were handed teaspoons of different rice dishes to taste, sweet and savoury. My all time favourite though are the Dolmades. These little vine packages stuffed with spiced rice and what I think may possibly be some raisins, are served hot out the pot. I may be so full from the lamb and rice dish that I chose (enough to serve two!) and say that I have had enough of that to satisfy me for life, but for those vines I will most certainly go back!

Sun Downers and Snacks

After a long walk around old Jaffa with views of Tel Aviv, we found a relaxed spot to have sun downers along the beach. Now I am not the biggest drinker, so I prefer to choose things where the taste of alcohol is masked nicely. I ordered a frozen strawberry daiquiri thinking that maybe it would be similar to what I have had back home. It wasn't... but I was pleasantly surprised. This was more of a strawberry smoothy made with frozen yoghurt and I suppose a shot of something somewhere. It was good! After a long day it is never good to drink on an empty stomach so a few starters were ordered. I remember having fried cauliflower back home, made by our Israeli friends... but my goodness were these delicious. Served hot out the pan with sweet chili sauce, I don't think I went too many bites without saying YUM! Chumus with techina and chickpeas came along with pita bread of course and lastly were some spicy chicken wings. I know you can see cutlery in the picture, but trust me this was far better eaten with your hands ; )

 

Druze Lunch

Arriving in Israel after the New Year means that there are a lot of holidays almost one after the other. I was up in the North for the start of Succot and as a "tourist" was taken out for the day to the Golan Heights. We spent the morning watching a movie of what the Golan has to offer. An experience that reminded me of Disney World where they put on big fans to give you the feeling of wind, spritz you with water and let you smell the flowers as part of the experience. This was followed by a trip to Mount Meron where you get to see what the bunkers that the soldiers have to live in during the war are like. You are able to see the Syrian border from up there... when you look into the distance everything that is green and flourishing is part of Israel and everything that is brown is part of Syria. Not for lack of anything on their side, but because Israel works at changing the land to support her people.

When lunch time came we found ourselves in a Druze Village closer to the Chermon Mountain. We started off with falafel balls that were soft, really green inside and thoroughly delicious. This was accompanied by pickled vegetables, olives and fresh bread with a sweet red pepper and tapenade (olive) paste. Yum! One of my favourites was then brought to the table... Labaneh drizzled with olive oil and sprinkled with Za'atar, accompanied by pita Druzit (thin bread). By this stage I had already eaten so much... but the mains were still to come. In Israel Chumus is considered a main, unlike in the rest of the world where they eat it as a dip. We got one plate of Chumus with Techina and chickpeas, another with fried mushrooms and a third with beef, this was eaten with a salad, chips and although I stayed away from more carbs there was also soft fluffy pita breads! Betay'avon.