Pauline Shoval, one of the contestants on Season 3 of Channel 2’s Master Chef,
has launched a new career following her success on the popular Israeli TV
show. Shoval, a new immigrant from France and mother of two, is busy
writing cookbooks, leading workshops and hosting on TV. She has combined
her passion for cooking and baking with a newly found love for healthy-living
workshops. She is constantly creating new recipes for her workshops, where she
teaches participants how to prepare healthy and tasty food.
“I’ve always loved working with dough. Bread and baked goods have so many
different flavors, and they can be served with every meal. I love the smell of
baking and the endless varieties that I can create,” says Shoval.
are some of the recipes Shoval likes to prepare for her family. “If you prepare
these treats at home, your house will be filled with the most intoxicating aroma
of freshly baked bread,” she promises.BRIOCHE FOR BREAKFAST
Nothing beats the smell of freshly baked
brioche. Preparation is a little time-consuming, but the taste is
✔ 250 gr. white flour, plus a little extra
✔ 3 small or 2 large
✔ 1 egg yolk
✔ 125 gr. butter, cut into small cubes
✔ 2 Tbsp. sugar
✔ 4 gr. dry yeast or 12 gr. fresh yeast The night before:
yeast with 1 Tbsp warm water and let stand for 10 minutes. In another bowl, mix
together flour, salt and sugar. in a clean bowl, beat the eggs.
yeast mixture into the flour mixture. Add the eggs a little bit at a time, each time mixing well.
dough until it no longer sticks to the sides of the bowl (this step can be done
in an electric mixer if you prefer). Add the butter a little bit at a time, each
time mixing well.
If necessary, you can add a little more flour.
Form a ball from the dough and place back into the bowl. Cover with plastic
wrap. Let the dough rise in a warm place for 2 hours. The dough should
double in volume. Transfer the dough to a floured surface and push it
down with your hands to get all the air out. Roll out the dough into 3-cm thick
Line a baking sheet with parchment paper and dust with flour.
Place the rectangles on the baking sheet. Cover with plastic wrap and place in
In the morning:
Remove the dough rectangles from
the fridge and gently roll into balls. Grease a muffin pan with butter and place
one ball in each section. Let rise for 1 hour in a cold oven.
hour, remove the baking pan from the oven and heat oven to 190°. Beat 1 egg yolk
with 1 tsp. water and brush the brioche, making sure not to cover the edges so
that they don’t stick to the pan. Bake for 20-30 minutes.
out of the oven. Remove the brioche from the pan and let cool on a wire
If serving the next day, warm the brioche just before serving.ONE-HOUR BREAD
Makes two large loaves or 16 rolls
✔ 5 ½ cups flour
✔ 2 Tbsp.
✔ 1 tsp. salt
✔1 Tbsp. yeast
✔ ¼ cup oil
✔ 2 ¼ cups warm water
together flour, sugar, salt and yeast in an electric mixer, add oil and water
and continue mixing for 5 minutes. Remove from mixer bowl and divide dough into
equal parts, depending on how many loaves or rolls you want. Shape into buns or
loaves and place on a floured surface. Leave to rise for 30 minutes.
oven to 180°.
To make the crust better, sprinkle a little bit of water on
top of the loaves before baking. Bake for 30 minutes.STUFFED INDIAN DUMPLINGS
✔ Package of frozen Turkish filo pastry, defrosted
2-3 medium-size boiled potatoes, cut into small cubes
✔ 1 package frozen peas
1 small onion, finely chopped
✔ ½ tsp. red chili powder
✔ 1 tsp. turmeric
tsp. coriander seeds
✔ 1 tsp. cumin seeds
✔ Salt to taste
✔ Fresh sage for
✔ 4 Tbsp. olive oil To prepare the filling:
Fry the cumin and coriander
seeds in 2 Tbsp. olive oil for 2 minutes. Add the chopped onion and continue
frying for 5 more minutes. Add the salt, chili powder and turmeric and sauté for
1 minute. Add the potatoes and toss until they are completely covered with the
spices. Add the peas and sauté 1 or 2 minutes.
Heat the oven to
Open the filo dough and cut into 4- or 5-cm wide strips. Put
1 tsp. of filling on each strip of dough, fold and pinch closed so that it forms
Brush top with a little bit of olive oil and bake in the oven
The dumplings can be prepared ahead of time and frozen.ZEPPOLE
– ITALIAN DOUGHNUTS
✔ 500 gr. boiled potatoes, warm
✔ 800 gr. flour
✔ 100 gr. butter, at room temperature
✔ 3-4 Tbsp. orange liqueur or orange
✔ 2 Tbsp. dry yeast
✔ Zest of 1 lemon
✔ 1 tsp. salt
✔ 1 cup sugar for topping
Vegetable oil for frying
✔ 2 Tbsp. ground cinnamon
Mash the potatoes
Heap the flour onto a work surface and make a well in the middle.
Place butter, potatoes, yeast, liqueur, salt, 2 Tbsp. sugar and the eggs in the
Using a fork, mix the ingredients together until smooth dough is
formed. Form the dough into a ball, but not too dense.
a pan, cover loosely with baking paper and let rise for 20 minutes. In a
shallow soup plate, mix the sugar and cinnamon. Set aside.
zeppole either as walnut-sized balls or pretzel-shaped. For the latter, prepare
small “snakes” that you can twist into the form of a pretzel.
the zeppole are shaped, place on a lined tray, cover with a towel and let rise
again for 30 minutes in a warm place.
Heat oil in a deep frying pan over
a medium flame. When the oil is warm enough (you can check by tossing in a small
piece of dough), fry the zeppole on both sides until they turn light brown. As
soon as a zeppole is ready, remove from oil and dip in the sugar and cinnamon
mixture and serve.CALZONE FOR FAMILY PICNICSMakes 10
✔ 1 kg. prepared pizza dough (choose any
recipe you like)
✔ Olive oil
✔ 500 gr. canned tomatoes
✔ 4 cloves
garlic, peeled and sliced
✔ 2 large onions, chopped
✔ 2 large eggs
✔ 4 sprigs
✔ Olive oil
✔ 1 Tbsp. sugar
✔ Sweet paprika
bunch of basil For the filling:
✔ 2 roasted peppers
✔ 1 roasted eggplant
✔ 500 gr. mozzarella cheese
✔ 200 gr. mushrooms
✔ 200 gr.
✔ Fresh ground black pepper
✔ 300 gr. spinach leaves, washed To make the
Heat some olive oil in a pot and then fry the onion and the garlic
until they are browned. Add the tomatoes, salt and a little sugar. Add the thyme
and paprika. Cook over a low flame for 20 minutes until it thickens. Add the
basil, salt and more sugar if you desire. The sauce can be prepared in advance
and kept for up to 1 week in the refrigerator.To make the calzone:
Divide the dough into 10 pieces. Shape them into balls and let them to rise for
Heat the oven to 200°. On a floured surface, roll out the dough
into 25-cm. circles. In the middle of each calzone, put 1 Tbsp. of
sauce, 1 Tbsp. of eggplant and half an egg. Alternatively, you could fill the
calzone with roasted pepper and Bulgarian cheese, or with mushrooms and
mozzarella cheese, spinach, a fresh egg and mozzarella – or any other
combination you desire.
To close, fold the dough in half and press edges
with your fingers to secure. Cover with a towel and leave calzone for 30
minutes in a warm place.
Before baking in the oven, brush each calzone
with a little olive oil. Bake for 10-12 minutes or until they turn light brown.Recipes courtesy of Pauline Shoval: www.paulineshoval.com
Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>