Lunch at the Museum

Take a break and enjoy the fresh dishes at Café Mansfeld.

By JERUSALEM POST STAFF
July 3, 2014 11:17
3 minute read.
Cafe

Take a break and enjoy the fresh dishes at Café Mansfeld. (photo credit: NOAM SHARON)

There are two restaurants at the Israel Museum in Jerusalem, Café Mansfeld and The Modern. Much like other museum restaurants around the world – these too no longer resemble cafeterias, as museum restaurants once did, but rather serve gourmet food, be it light lunches or dinners.

At Café Mansfeld, the chef in charge is a young woman, Batsheva Roth, a skilled chef who worked at a number of wellknown restaurants in Tel Aviv and Jerusalem, including Ticho House, before settling here three years ago.

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The menu in Café Mansfeld combines international cuisine with the chef’s grandmother’s recipes. Roth pays special attention to using seasonal, healthful ingredients and less fat and sugar.

Café Mansfeld (as well as the restaurant at Ticho House, which belongs to the same owners) is proud to employ disabled workers, and the owners received the mayor’s prize for that.

Chef Roth gave us a sample of her favorite, easy and healthful recipes.

The Mansfeld is kosher mehadrin and holds events for up to 120 people.

WHEAT AND LENTIL SALAD Makes: 6
✔ ½ cup black lentils
✔ 1 cup wheat
✔ ¼ cup soy sauce
✔ 5 Tbsp. sesame oil
✔ 1 Tbsp. brown sugar
✔ ½ cup chopped parsley
✔ 2 liters water
✔ ¼ cup each: peeled pumpkin seeds, sunflower seeds, sliced almonds and sesame seeds.
✔ Goat yogurt Boil the water in a large pot, add wheat and lentils, lower the heat and cook until done (about 15 minutes). Strain and wash in a strainer, and cool.

Meanwhile, on a dry skillet, roast all the seeds over medium heat very lightly only until fragrant. The seeds burn easily, so be careful. Remove from heat and cool.

When all the ingredients have reached room temperature, mix well, season and serve with goat yogurt on the side.

CHARD AND FETA QUICHE Makes: 8 For the pastry:
✔ 250 gr. flour
✔ 125 gr. soft butter, cut into small cubes
✔ 1 egg
✔ ½ tsp. baking powder
✔ ½ tsp. salt
✔ 2 Tbsp. cold water
Filling:
✔ 2 medium-sized onions, chopped
✔ 5 packages chard, tough parts removed, washed and chopped
✔ 2 cloves garlic, minced
✔ 2 eggs
✔ ½ cup cream
✔ 200 gr. grated feta
✔ 2 Tbsp. flour
✔ 2 Tbsp. bread crumbs
✔ ½ tsp. baking powder
✔ Salt, pepper and nutmeg

Prepare short pastry: mix butter and flour until crumbly. Add egg and cold water and knead until dough forms. Roll into a ball and wrap with plastic wrap. Refrigerate the pastry for 2 hours.

Meanwhile, sauté the onions in a little oil or butter until transparent. Add the garlic and chard and cook a few minutes until wilted. Remove from heat and season with salt, pepper and nutmeg and transfer to a bowl. When the mixture is cooled, add the rest of the filling ingredients and mix well.

Taste and correct the seasoning.

Heat oven to 165°.

Roll out the dough to the size of a 26 round pie form. Oil and place dough in the baking form. Cut the edges.

Pour the chard mixture into the baking form and bake for about 40-45 minutes.

EASY APPLE STRUDEL Makes: 8 No need to make your own strudel pastry – use ready-made butter-based puff pastry instead, for a quick and easy dessert. In the summer serve it with vanilla ice cream.

✔ 8 green apples
✔ ½ cup sugar
✔ ½ stick vanilla
✔ 2 tsp. cinnamon
✔ Zest of 1 lemon
✔ 400 gr. ready-made frozen puff pastry Peel, core and cube the apples, cook the apples with sugar, vanilla and cinnamon over medium heat until half cooked. Remove from heat and add lemon zest, mix and place in a strainer over a bowl and refrigerate overnight.

Defrost the pastry according to instructions on the package. Heat the oven to 160°.

Open the defrosted pastry on a lightly floured work surface and roll a little.

Spread apple mix on one end of the pastry and roll tightly. Brush the strudel with beaten egg and bake for 40 minutes. Turn oven to 185° and continue baking for 10 more minutes, or until golden.

Serve with vanilla ice cream or vanilla sauce.


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