These are the only burgers I'm making these days. It's a variation of a Yotam Ottolenghi recipe that uses zucchini, but I find the cauliflower is better.
Half a large cauliflower or one small one
500 g or one pound of ground turkey
chopped parsley, mint, and/or cilantro - up to 2 tablespoons of each
2 finely sliced scallions
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp ground coriander
1-2 cloves of chopped or grated garlic
2 beaten eggs
Grind up the cauliflower in a food processor. Mix in all the other ingredients.
Line a tray with greaseproof paper. Fry small burgers in olive oil on each side. Put them on the tray. When you are done frying them all, bake at 400F/200C for 15 minutes. This makes about one large tray of small burgers, which is good for about 2 meals.
Tuesday, April 28, 2020
Saturday, April 18, 2020
Stuffed peppers
Here are some stuffed peppers - I kind of made up this recipe based on various other recipes and it turned out really well!
6 small peppers
3/4 cup rice
1/4 cup dried cranberries
1/8 cup chopped almonds
one onion
1/3 large jar of pasta sauce (about 3/4 cup, I used tomato-basil sauce)
Juice of half a lemon
Chop the onion and fry it in olive oil until soft. Add the rice, cranberries and almonds and stir and fry for 2-3 minutes.
Cut the stems off the peppers using a knife to cut around that part. Rinse out the seeds and pull out any white parts you can reach.
Fill each pepper 2/3 full of the rice mixture. Stand the peppers up in a medium saucepan.
Mix the pasta sauce with water and lemon juice. Pour into the saucepan. Add more water as necessary until the sauce is about 3/4 of the way up to the top of the peppers. Cover and bring to a boil. Turn down the heat and cook for 15 minutes. Open the pot and pour a little more water into each pepper. Cook covered for another 35-45 more minutes, until the rice inside each pepper is done.
6 small peppers
3/4 cup rice
1/4 cup dried cranberries
1/8 cup chopped almonds
one onion
1/3 large jar of pasta sauce (about 3/4 cup, I used tomato-basil sauce)
Juice of half a lemon
Chop the onion and fry it in olive oil until soft. Add the rice, cranberries and almonds and stir and fry for 2-3 minutes.
Cut the stems off the peppers using a knife to cut around that part. Rinse out the seeds and pull out any white parts you can reach.
Fill each pepper 2/3 full of the rice mixture. Stand the peppers up in a medium saucepan.
Mix the pasta sauce with water and lemon juice. Pour into the saucepan. Add more water as necessary until the sauce is about 3/4 of the way up to the top of the peppers. Cover and bring to a boil. Turn down the heat and cook for 15 minutes. Open the pot and pour a little more water into each pepper. Cook covered for another 35-45 more minutes, until the rice inside each pepper is done.
Monday, April 13, 2020
Strawberry Mousse
This is kosher for passover if you happened to buy KFP gelatin this year!
Translated from Ruth Sirkis, המטבח בקלי קלות
2 containers strawberries (500 grams)
14 grams unflavored gelatin (one packet or tablespoon)
Half cup boiling water
Half cup sugar
1 container smooth white cheese. For those of you outside Israel, you can substitute yogurt or sour cream and the amount is about 100 grams/4 ounces. (I have made this parve but I don't remember what I used here. You could substitute non-dairy yogurt.)
1 teaspoon vanilla extract
1 tablespoon fruit liqueur (optional)
1 container whipping cream (250 ml) or Rich's whip
1. Clean the fruit and remove stems. Put aside 10 strawberries for decoration and cut them lengthwise.
Put the gelatin in a small bowl and pour the boiling water over it. Mix until the gelatin is completely dissolved, and it is liquid, clear and with no lumps. Let it cool a little.
2. Divide the rest of the strawberries in half. Cut half into quarters. The other half put into a food processor. Add the sugar and process into a smooth paste. Add the white cheese and process another minute. Pour in the gelatin, while running the machine, in order to distribute it evenly. Add the vanilla and the liqueur. Put into a bowl.
3. Whip the cream or Rich's separately into stiff peaks and mix with the strawberry/white cheese paste. Add the quartered strawberries to the mixture. Line an English cake pan (a loaf pan) with plastic wrap, put the half strawberries around the edges, with the cut side out. Pour the cream into the middle. Cover with plastic. Refrigerate for 8 hours. Before serving, turn out onto a long tray and remove the plastic.
Translated from Ruth Sirkis, המטבח בקלי קלות
2 containers strawberries (500 grams)
14 grams unflavored gelatin (one packet or tablespoon)
Half cup boiling water
Half cup sugar
1 container smooth white cheese. For those of you outside Israel, you can substitute yogurt or sour cream and the amount is about 100 grams/4 ounces. (I have made this parve but I don't remember what I used here. You could substitute non-dairy yogurt.)
1 teaspoon vanilla extract
1 tablespoon fruit liqueur (optional)
1 container whipping cream (250 ml) or Rich's whip
1. Clean the fruit and remove stems. Put aside 10 strawberries for decoration and cut them lengthwise.
Put the gelatin in a small bowl and pour the boiling water over it. Mix until the gelatin is completely dissolved, and it is liquid, clear and with no lumps. Let it cool a little.
2. Divide the rest of the strawberries in half. Cut half into quarters. The other half put into a food processor. Add the sugar and process into a smooth paste. Add the white cheese and process another minute. Pour in the gelatin, while running the machine, in order to distribute it evenly. Add the vanilla and the liqueur. Put into a bowl.
3. Whip the cream or Rich's separately into stiff peaks and mix with the strawberry/white cheese paste. Add the quartered strawberries to the mixture. Line an English cake pan (a loaf pan) with plastic wrap, put the half strawberries around the edges, with the cut side out. Pour the cream into the middle. Cover with plastic. Refrigerate for 8 hours. Before serving, turn out onto a long tray and remove the plastic.
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