Easy listening music and chat, Friday 27th December 2024, Free Choice - all genres of music welcome
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By Henny Schor, Jerusalem Post, December 21, 2024
Yields 20-24 Latkes.
Ingredients:
Directions:
Peel the sweet potatoes and onion, then use a fine grater or the shredding blade of your food processor to grate them. Transfer the grated mixture to a large bowl and add the remaining ingredients, mixing thoroughly to ensure there are no clumps of flour in the batter.
Heat about ½ cup of oil in a large frying pan over medium heat. Using a spoon and your hands, scoop about 2 tablespoons of the batter and shape it into a loose ball. Carefully place it in the pan, then flatten it gently with the back of the spoon to form a disc. Repeat this process, frying 6 or 7 latkes at a time, making sure not to overcrowd the pan.
Fry the latkes for 3 to 4 minutes on each side, until golden and crisp. Remove them with a slotted spoon and place them on a paper towel-lined tray or bowl to drain excess oil. For best results, stand the latkes upright so the oil drains more effectively.
Add about ¼ cup of oil to the pan between batches as needed. After the first batch, you can toss in two small chunks of carrot to help prevent the oil from burning.
Serve the latkes warm with sour cream or applesauce for a classic and delicious Hanukkah treat!
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Easy listening music and chat, Friday 20th December 2024, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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By Henny Schor, Jerusalem Post, December 6, 2024
I love bringing all the zestiness together in this simple salad loaded with vitamin C. It’s a great start, or even end, to any meal. You can prepare this a day or two ahead of time and keep it in the fridge until serving.
Yields 6 servings.
Ingredients:
Directions:
Peel and slice the grapefruit, orange, and pomelo. Peel and section the clementines, cutting the sections in half if desired. Arrange the prepared fruits in a bowl or on a serving plate, then sprinkle with pomegranate seeds.
In a separate bowl, mix the dressing ingredients together until they are well combined. Drizzle the dressing over the fruit. Serve chilled or store in an airtight container in the refrigerator for up to three days.
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Easy listening music and chat, Friday 13th December 2024, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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Lemon and Garlic Fish
By Henny Schor, Jerusalem Post, December 6, 2024
https://www.jpost.com/food-recipes/article-832124
In our house, Tuesday is fish night, and I usually go for gray mullet (buri in Hebrew) or tilapia. This week, I made lemon garlic fish using gray mullet, but you can easily swap it out for any white fish like sea bass or denis. The results were fantastic – the fish was tender, flavorful, and just melted in the mouth.
Yields 4 servings.
Ingredients:
Directions:
Preheat the oven to 180°C (360°F). Line a baking dish (I like to use Pyrex) with baking paper and drizzle with a little olive oil.
Place the pieces of fish lying flat in the pan. In a small bowl, mix together the cream, oil, garlic, lemon juice, and parsley. Slowly pour it over the fish fillets.
Add the lemon slices on top of the fish, cover the baking dish with foil, and bake in the oven for 22 to 25 minutes. Serve warm and enjoy!
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