One might expect that having just returned from a Cretan holiday during which I heaped accolades on our favorite meat dishes of lamb and goat, that I am still in a state of denial and remain in holiday mode, trying to keep the Cretan Island dream alive. Not so! Herbed
Over the years Crete has become our favorite holiday destination. Heraklion Airport is close, less than an hour and a half by plane from Israel. Crete has pretty much everything: busy coastal cities, small charming fishing villages and rugged mountain hamlets that have given Crete its ‘rough’ Cretan reputation. Add
This week’s post introduces a little known popular Israeli treat, the krembo, which literally translates from Hebrew as “cream inside”. While unique in name to Israel, it is pretty common all over the world and comes in all shapes, sizes and names. The krembo is basically Italian meringue (marshmallow)
Without a doubt the mighty beef hamburger would have to be one of the most familiar and loved foods invented by man. While not eaten by all folk on a regular basis, the hamburger has played a significant part in all our lives as one of the dreaded “munchies”. Economically
Traditional produce markets were an important part of every town and city down through the ages. Once upon a time cities, often because of their sea ports and produce markets, grew around vibrant commercial hubs that were significant sources of commerce and employment and the beating heart and being of
You can’t keep a good biscuit down. The culinary migratory patterns of this scrumptious delight aptly named Alfajores (thousand delights) are well known. Appearing first in the Middle East then travelling to the Iberian peninsula with the conquering army of the Moors, this little delight has been a stock
In Israel spring is in the air and as the season warms we look for new delicacies to enjoy, particularly those that offer relief from the heat. Ice cream sorbets and sherbets are everyone’s favourite during the summer months, combining taste and a sense of relief from the swelter.
Marmalada or soft-fruit sugar-coated sweets should be a no-no in our sugar paranoid world, but pop one into your mouth and the intense burst of fruit flavour will more than likely make you pop a second one into your mouth. Marmalada/marmalade originated in Portugal in the 15th century and
Quiches Back in the 80s quiches were quite popular. One could even find them on the menus of some of the best restaurants. ‘Quiche Lorraine’ or ‘Torta di Funghi’ were once considered world-renowned delicacies in their own right. Alas, the mighty quiche has since fallen from the menus of better
This one is a real favourite of mine, quick and easy to make, tasty and healthy and as addictive as a bowl of mixed nuts. The ‘Mondial’ biscuit derives its name from those couch potato sports fans who watch the World Cup and consume and spit out the shells of
Carpaccio of Beef is a dish originating in Venice and named after the 15th-century artist Vittore Carpaccio. Vittore Carpaccio is best known for his paintings depicting the legend of Saint Ursula a little known virgin saint murdered in Cologne circa. 383 AD. Carpaccio used intense and deep reds with white
The Answer is a Lemon Preserving foodstuffs to give them life beyond their natural season without modern means has been part of civilised man’s daily grind for millennia. Salting, drying, smoking, fermenting or preserving in fats or sugars have been the way to stretch and provide sustenance for those
There are those that like their meat medium rare, well done or even blue, there are others that prefer to wait for several hours and feast on butter soft morsels infused with the flavours from ‘the very long cook’. The short cooked meats align themselves with expensive cuts, “barbies” and
Few experiences in life are so decadent, rich in flavour and irresistible as a chance encounter with a silky, dreamy, creamy chocolate tart wrapped in delicate short crust pastry. This really is a once in a lifetime encounter, one you will never forget but one you will surely regret if
As I am working as a full-time personal chef for a significant diplomat here in Jerusalem, my food column is pretty much limited to what I cook and create for his personal and entertainment needs. I have little spare time and energy to spend on cooking additional dishes aside from
Just like everything else food can’t escape the market forces of fashion and fads. Chefs and cooks are constantly badgered to serve up the next big delish and take us to where Captain Kirk took the Enterprise. Nouvelle cuisine was the first modern International organized culinary fashion, the first
