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
While waging the eternal fight over one’s BMI, it’s always good to have a stock of ‘forbidden fruit’ squirrelled away for those weak moments. While these delights won’t help with the weight loss they will make you feel great when your resolve crumbles, you find you’re
As I write this post it is snowing here in Jerusalem… Jerusalem, Israel. Photo credit The BFD. Jerusalem is a wondrous sight on a regular day. When blanketed white she takes on a mantle of regality, serenity, for a moment snuffing out the ever-present tension; but only for a moment.
Guacamole and Tomato Salsa. Photo credit The BFD. The peoples of Mexico can find their origins in the long-extinct Mayans. Mayan mini-empires extending over millennia reached their cultural and economic zenith a very long time ago. These city-state empires began their decline in the 7th-8th centuries AD, weakened through endless
Vas is das? Kugel is another one of those long-cooking Sabbath dishes from the Jewish kitchen, combined with eggs and in some cases caramel, and overcooked. Kugel is more often dark brown in colour, compressed and squished in texture. At first glance kugel is wholly unappetising, to say the least,
