http://www.chabad.org/search/keyword.asp?kid=12909 Newest articles written by Tamar Ansh Copyright 2005, Chabad.org - Chabad-Lubavitch Media Center, all rights reserved. http://www.chabad.org/media/images/50/CtRx507451.gif 130 52 http://www.chabad.org Fri, 27 Mar 2009 12:00:00 EST Fri, 27 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=853686 http://www.chabad.org/article.asp?aid=853686 Serves 4 3 t. butter or olive oil 1 large onion, diced 1 green pepper, diced 1 red pepper, diced 3 scallions, diced 1 potato, peeled and chopped 1 large head fresh broccoli or 1 bag Bodek frozen ½ tsp. pepper 2½ tsp. salt ½ tsp. dried parsley 6 cups water 1 cup pareve milk, optional 10 broccoli florets, reserved Method In a medium pot, heat the butter or oil over a medium flame. Add the onion and peppers and sauté until the vegetables are golden brown. Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the flame and simmer the soup for 35 minutes, until the vegetables are soft. Puree this in a blender for a minute to make it thick and chunky, or completely puree it for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish. DAIRY VARIATION: Substitute milk for pareve milk and sprinkle some grated cheese on top of florets before serving Fri, 27 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=854875 http://www.chabad.org/article.asp?aid=854875 Serves 8 For the mango part 4 medium, overripe soft mangoes, peeled and pitted 3 tsp. unflavored gelatin 3 t. apple juice concentrate 4 t. seltzer Method Blend this together in a food processor until it is smooth and thick. Pour it out into waiting glasses and refrigerate it until the next step is done. For the strawberry part 1 package frozen strawberries (16 oz. / 450 grams) 2 cups pineapple tidbits, drained, juice reserved 1 cup real orange juice ½ cup seltzer water Method Place the strawberries and pineapple tidbits into the food processor. Add the pineapple juice and puree until smooth. Pour this off into a bowl and add the juice and seltzer. Mix this together to form your "soup." Pour this into a container and leave it in the fridge until serving. Directly before serving, remove the glasses with the mango mixture from the refrigerator. Pour enough strawberry soup on top of the mango to fill the glass until 1 inch below the top. Place one ice cube inside each glass and a straw. Se Fri, 27 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=853681 http://www.chabad.org/article.asp?aid=853681 Each apple is one serving, but most people will want more than one serving of this one! 6–8 medium green apples, peeled 1½ cup crushed walnuts or almonds, or a mix of both ¼ cup sugar 1 packet vanilla sugar oil, as needed white raisins, optional Method Preheat the oven to 350°F / 180°C. Peel and core each apple. In a bowl, mix together the crushed nuts, sugar, and vanilla sugar. Brush each apple gently with a bit of oil. Roll each apple into the nut mixture. Line a small baking pan with baking paper. Stand up the coated apples in the pan. When they are all ready, spoon a bit of the nut mixture into the center of each apple's hole. You may choose to add several golden raisins to each apple's center as well. Place the pan into the oven and bake for about 45–55 minutes, checking them after the first 45 minutes. They are done when they are soft. Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=853691 http://www.chabad.org/article.asp?aid=853691 ¾ cup oil ¾ cup cocoa 2 cups sugar 4 eggs 2 tsp. vanilla 2 cups potato starch 2 tsp. baking powder 2 cups powdered sugar for rolling balls Method Mix the oil, cocoa, and sugar. Beat in the eggs, one at a time. Add the vanilla. Mix in the dry ingredients and chill the batter several hours or overnight, covered in the refrigerator. After the batter has been chilled, you may need to add more potato starch if it looks liquidy. Preheat the oven to 350˚F / 180˚C. Line a baking tray with baking paper. Cover your hands well with powdered sugar and roll some batter into a ball. Make sure the ball is coated completely with powdered sugar. Put the balls on the lined baking tray and bake for 10–15 minutes, until the cookies are just starting to crinkle. These cookies freeze well. Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=853690 http://www.chabad.org/article.asp?aid=853690 Serves 6 1½–2 cups applesauce 2 cans jellied cranberry sauce 1 cup lemon-lime soda 1 cup orange juice 1–2 t. fruit-flavored liqueur, optional (I did not use it) Method Mix everything by hand in a bowl, or beat it with a hand beater for a minute or two to make it smooth. Pour it into a large, flat, square plastic container and freeze it overnight. (Right, this took you about 4½ minutes so far? Now comes the next 5 minutes or so!) The next day, remove the ice from the freezer. Cut into it, if you can, to break it into four or five pieces and put it into the mixer bowl. If it was too frozen to break apart, let it sit on the counter for a few minutes. Beat it slowly with the regular flat beater (i.e., NOT the egg whipping beater!), until it resembles sherbet consistency. Refreeze it. Remove the ice from the freezer about 5 minutes before serving. Scoop it into dessert bowls and serve it. Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=854874 http://www.chabad.org/article.asp?aid=854874 Serves 8 6–7 eggs, separated 1 cup sugar ½ cup oil 1 tsp. grated lemon peel 1 tsp. vanilla ½ cup coconut, optional Method Beat the egg whites until stiff. Gradually add the sugar. In a separate bowl, beat the yolks together with the oil until they are thick and then add in the lemon peel and vanilla. With a spatula, fold the egg whites into the yolk mixture and sprinkle in the coconut. Freeze. Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=853680 http://www.chabad.org/article.asp?aid=853680 This recipe is from Rebbetzin Sarah Meisels. Serves 10–12 7 eggs, separated 1½ cups sugar 2 cups low-fat cream cheese or 500 grams 5% soft white cheese 1–2 t. lemon juice 1 cup sour cream 3 t. potato starch Method Preheat the oven to 350°F / 180°C. Whip the egg whites until they form soft peaks. Add in 1 cup of the sugar and continue beating until it is a semi-stiff snow. In another bowl, beat the egg yolks with the rest of the sugar until the mixture is thick. Add the cream cheese. lemon juice, sour cream, and potato starch and beat together until it is smooth. By hand, fold the egg whites into this mixture. Pour the batter out into a 9x13-inch pan. Bake for 50 minutes, until the cake is firm and golden on top. Turn off the oven but DO NOT remove the cake yet! Leave it to sit in the oven until the oven is cool. Remove the cake carefully and let it finish cooling. This slices and serves wonderfully as is. However if you want a topping on it … Topping 2 cups sour cream 4 t. sugar Method Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=854885 http://www.chabad.org/article.asp?aid=854885 This recipe is from Mrs. Esther Strom, of Golders Green, London, the mother of Zippy, my graphic artist …which of course means it's incredible! Base 13 eggs, separated 1½ cups sugar 1 lb. / 500 grams ground hazelnuts or 4¼ cups ground nuts Method Preheat the oven to 350°F / 180°C. Separate the eggs, setting the yolks aside. Beat the whites until they are just beginning to turn white. Add in the sugar gradually. Lower the mixing speed and add in the hazelnuts. Spread this out on a parchment-paper-lined oven baking tray, about 10x15 inches, and bake for 35 minutes. Remove from the oven. Top ½ lb. / 450 grams chocolate 2 tsp. coffee, dissolved in a drop of hot water egg yolks set aside from the base recipe ¾ cup sugar 1 cup of oil Method Melt together the chocolate, sugar, coffee, and oil in a double boiler over a medium flame. Beat the yolks until they are thick and fluffy. Add in the sugar and oil and beat some more. Add in the melted chocolate mixture and stir together. Spread this on Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=855308 http://www.chabad.org/article.asp?aid=855308 Serves 6–8, depending on how generous you want to be with the slices! 8 eggs 1¼ cups sugar 5 t. cocoa 2½ t. potato starch Method Preheat the oven to 350°F / 180°C. Prepare a large 10-inch tube pan. Although most sponge cake recipes say not to grease the pan, I do grease it very lightly. Then dust it lightly with a bit of cocoa, shaking off the excess. Set aside. Separate the eggs, putting the yolks into one bowl and the whites into another bowl. Beat the whites until they are nearly stiff. Then add in half the sugar while continuing to beat the whites. Turn off the beaters and set the whites aside. Beat the yolks until they are thick. Add the remaining sugar, and beat them until they are creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters. Fold both mixtures together using a rubber spatula. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into the prepared tube Sat, 21 Mar 2009 12:00:00 EST http://www.chabad.org/article.asp?aid=855309 http://www.chabad.org/article.asp?aid=855309 Serves 6–8 ¾ cup fresh strawberries, pureed 6 eggs, separated 1 cup sugar ½ cup oil 1 package vanilla sugar Method Puree the strawberries with an immersion blender and set them aside. Beat the egg whites until they are stiff; gradually add the sugar. In a separate bowl, beat the yolks together with the oil until they are thick, adding the vanilla sugar and pureed strawberries while continuing to beat the mixture. With a spatula, fold the egg whites into the yolk mixture and freeze. VARIATION: Add one ripe banana to the strawberries when pureeing, for a strawberry-banana flavor. Sat, 21 Mar 2009 12:00:00 EST