In their ‘end of winter issue, ‘Al Hashulchan’ magazine, offer recipes, from
three leading chefs, that are perfect for this time of year, before it gets too
hot to step into the kitchen.
STUFFED SPELT HALLA
For a huge halla:
Erez Komarovsky is known for his breads. He suggests that you make a very
special halla for this Friday, using spelt flour and stuffing the rolls with
leeks and Pecorino goat cheese, before braiding them.
✔ 500 gr. bread flour (about 31⁄2 cups + 1 Tbsp.)
✔ 500 gr. whole spelt flour (about 31⁄2 cups + 1 Tbsp.)
✔ 21⁄2 cups water
✔ 3⁄4 cup oil
✔ 40 gr. fresh yeast
✔ 1 egg +1 egg yolk
✔ 3⁄4 Tbsp. caraway seeds
✔ 1⁄2 cup light brown sugar
✔ 11⁄4 tsp. salt
For the stuffing:
✔ 1⁄3 cup oil
✔ 4 leeks (white part only) chopped
✔ 400 gr. Pecorino cheese, grated finely (or any hard goat cheese)
✔ Salt and pepper to taste
✔ 1 egg beaten and diluted with water
✔ 1⁄2 cup sunflower seeds, shelled
Make the dough: Mix all the dry ingredients except the salt in a large bowl. Add
the water gradually.
Sometimes you don’t need to use more than 2 cups.
Knead for 8 minutes. Add salt and knead 2 more minutes until dough is soft but
not sticky. Add either flour or water as needed. Coat with a little oil, cover
and let rise for an hour.
Meanwhile heat oil in a wide skillet over
medium heat and add leeks. Steam until they turn transparent but not browned.
Place in a sieve, let cool and squeeze excess oil. Add cheese and season with
salt and pepper.
Assembling: Divide dough into 3 equal balls, cover and
let rise for 15 minutes.
On a floured working surface, roll out each ball
into 60 cm. rectangle. Spread leek mixture on each piece leaving the edges
clear. Close the dough rectangles over the filling, creating three stuffed
rolls. Close all seams well and roll a little to make rolls even. Cover and
leave for a few minutes. Gently stretch the rolls making them 90 cm long. Place
them on a lightly floured baking paper (they are longer), braid and shape the
halla. Pick carefully using the baking parchment and transfer into the baking
sheet. Cover and let rise for an hour.
Heat oven to 180º.
the halla with a little egg and sprinkle sunflower seeds
Throw a few ice cubes onto the oven bottom, then bake the
halla for 35-40 minutes or until golden. Cool on a rack.MUSHROOM SOUP
Food writer Michal Moses suggests using the season’s
bounty of mushrooms and dry imported porcini, for a very aromatic easy to
✔ 25 gr. porcini or shiitake, dried
✔ 1 kg. mixed fresh mushrooms
✔ 2 Tbsp. olive oil
✔ 40 gr. butter (or margarine)
✔ 1 onion chopped finely
✔ 1 cup chestnuts (peeled and packaged invacuum)
✔ 2-3 cloves garlic, minced
✔ 2 Tbsp. dry white wine (optional)
✔ Leaves of 1 sprig tarragon (or thyme)
✔ 1 cup milk or water
✔ 1⁄4 cup cooking cream (optional)
✔ 2 cups vegetable or chicken stock, or water
✔ Salt and pepper
Soak the dry mushrooms in a cup of boiling water for 20
Meanwhile place oil and butter in a pot and sauté onions and
chestnuts until onion is transparent. Add fresh mushrooms and continue frying
until slightly golden. Add garlic and cook a minute or two. Add wine and cook
until it evaporates.
Add tarragon, soaked mushrooms and the soaking
water. Make sure not to pour in the sand that may have accumulated at the bottom
of the soaking water.
Add water, milk and cream and bring to a gentle
boil. Lower heat and cook 20 minutes. Season with salt and pepper.
a hand blender puree the mushrooms in the pot; you may leave it more or less
chunky according to your preferences.
You may also serve as
is.PERFECT FUDGE CAKE
Makes a 24 cm. round mold
Alex Lavid, from
Baker’s, suggests this winning fudge cake that takes only five ingredients and
hardly any work to prepare.
✔ 180 gr. bitter chocolate, chopped
✔ 180 gr. butter
✔ 60 gr. dark cocoa powder
✔ 5 eggs, separated
✔ 1 cup sugar
Heat oven to 180º. Butter the baking mold and line the bottom with parchment
Melt chocolate and butter in microwave oven or in a double pot
over boiling water.
Mix and add cocoa powder. Beat egg yolks with half
the sugar in a large bowl about 4 minutes. Add the chocolate mixture and mix
Whip egg whites with the rest of the sugar until stiff but not dry.
Fold the chocolate mixture in gently.
Pour 3⁄4 of the mixture into the
baking mold and place the rest in the refrigerator.
Bake 20-25 minutes
until the surface of the cake is set. Cool cake at room temperature, leaving the
Spread the rest of the mixture over the baked cake and bake
10-15 minutes more. When chilled garnish with powdered cocoa or sugar. The fudge
will keep in the refrigerator for 5 days. Serve at room temperature.
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