Cooking Class: Pretty as a picture

The Mansfeld Café at the Israel Museum offers fresh dishes that are as attractive as they are tasty.

Mansfeld Cafe (photo credit: Courtesy Mansfeld Cafe)
Mansfeld Cafe
(photo credit: Courtesy Mansfeld Cafe)
Named after Al Mansfeld, the museum’s first architect and Israel Prize recipient, the Mansfeld Café has two locations – at the entrance to the museum (admission ticket not required) and in the gallery entrance pavilion.
The menu includes fine coffee, homemade pastries, sandwiches, salads, quiches and a variety of casseroles.
The Mansfeld Café’s brunch is famous for its rich offerings, and the delicious light lunches are perfect after long strolls through the exhibition halls. The Mansfeld Café’s chef agreed to share a selection of his summer recipes.
✔ 4 large beets
✔ 4 discs of Roquefort cheese
✔ 1⁄2 large cabbage, shredded
✔ 1 large carrot, julienned
✔ 1 cup fresh coriander leaves
For the marinade:
✔ 5 thin ginger slices
✔ 1 clove garlic, sliced
✔ 1 tsp. sugar
✔ 1 Tbsp. wine vinegar
✔ 1⁄2 cup olive oil
✔ Handful fresh coriander leaves, chopped
✔ Salt and pepper
For the vinaigrette:
✔ 1 clove garlic
✔ Small piece fresh ginger
✔ 1 Tbsp. mustard
✔ 1 Tbsp. wine vinegar
✔ Juice of 1 lemon
✔ 1 Tbsp. honey
✔ 1⁄4 cup soy or canola oil
✔ 1⁄4 cup olive oil Cook the beets in boiling water until tender.
Meanwhile prepare marinade. When beets are done, remove from hot water, cool and peel. Slice the beets into 1⁄2-cm.
thick slices. Place the sliced beets in the marinade for two hours.
To prepare dressing: In a food processor, mix all the ingredients, except oil, until smooth. Continue mixing and add oil, drizzling it slowly.
Mix shredded cabbage, carrots and coriander leaves. Divide between deep serving bowls. Place a small pile of beets on top of each bowl. Place a cheese disc on top. Drizzle a little dressing and serve.
✔ 1 large onion, coarsely chopped
✔ 2 whole garlic cloves, peeled
✔ 1⁄2 kg. fresh spinach, washed well
✔ 1 large carrot, peeled and cubed
✔ 11 basil leaves
✔ 2 sprigs thyme
✔ 1 Tbsp. olive oil
✔ Pinch salt
✔ Pinch white pepper
✔ Pinch ground nutmeg
✔ 11⁄4 liter water
Heat olive oil in a deep pot and sauté the onion, garlic, thyme and carrot for a few minutes, until onion is transparent.
Add washed spinach leaves and basil leaves and steam while mixing until leaves shrink. Season with salt, pepper and nutmeg, and continue steaming for 1 minute. Add water, bring to a boil and cook for 11 minutes.
Using a hand blender or a food processor, blend the soup until smooth.
Taste and adjust the seasoning.
Serve hot.
Note: Adding 1 Tbsp. of goat’s yogurt to each serving gives the soup a creamy texture, adds flavor and looks beautiful. Serve the yogurt separately on the table so diners can add as much as they desire.

✔ 12 artichoke heads, cleaned
✔ 1 Tbsp. olive oil
✔ 2 medium carrots, grated
✔ 2 zucchinis, grated
✔ 1 large potato, grated
✔ 1 head of celery root, peeled and grated
✔ 2 cloves garlic, peeled
✔ 1 large onion, grated
✔ 3 eggs
✔ 3 Tbsp. bread crumbs
✔ Salt and pepper
✔ Pinch ground nutmeg
For the sauce:
✔ 1 Tbsp. oil
✔ 2 medium carrots, peeled and cubed
✔ 2 celery sticks, chopped
✔ 1 head of celery root, chopped
✔ 1 large onion, chopped
✔ 3 cloves garlic, minced
✔ Juice of 2 lemons
✔ Handful chopped parsley leaves
✔ 1 cup water
✔ Pinch of each – salt, pepper and nutmeg
Place the artichokes in boiling water and cook for 5 minutes or until they begin to get tender. Do not cook through, as they will be baked. Let cool.
Sauté the vegetables in olive oil for 7 minutes over low heat. Cool and season with salt, pepper and nutmeg. Beat the eggs and add to the vegetables. Add bread crumbs and mix well.
Fill cooled artichokes with the vegetable and egg mixture and sprinkle more bread crumbs on top.
Arrange the artichokes on a baking sheet and place in a preheated 180º oven. Bake for 30 minutes.
Meanwhile, prepare the sauce: Heat oil in a skillet, add onion, garlic, carrots and celery and steam for a few minutes.
Add seasoning, lemon juice and water and bring to boil. Add parsley.
Take the artichokes out of the oven but do not turn the oven off. Pour the sauce over the artichokes and return to the oven for 30 more minutes. Baste the artichokes from time to time with the sauce.

✔ 1 kg. seedless dates
✔ 1⁄2 kg. sesame seeds
✔ 1⁄2 kg. roasted peeled almonds
✔ 1⁄2 kg. roasted hazelnuts
✔ 1 cup silan
✔ 1⁄2 cup sugar
✔ 1 tsp. cinnamon powder
✔ 1⁄4 cup liqueur (almond or other)
In a medium pot, cook silan and dates until the dates are tender. Add cinnamon, liqueur and sugar and continue cooking until mixture is smooth. Remove from heat and immediately add the rest of the ingredients. Mix well.
While still hot, place 1⁄4 of the mixture on parchment paper. With wet palms, create a long cylinder about 3 cm. in diameter. Use the rest in the same way. Wrap rolls in plastic and freeze overnight. Remove from freezer and slice into 1 cm.-thick slices using a very sharp knife.
All the recipes and photos are courtesy of the Mansfeld Café.

The Mansfeld Café is kosher under the supervision of the Jerusalem Rabbinate.

Sun, Mon, Wed, Thurs 8 a.m.-5 p.m
Tues 8 a.m. – 9 p.m
Fridays 8 a.m.
– 2 p.m.
10% discount for museum and IFIM members
Tel: (02) 563-6280; e-mail: [email protected] To arrange private events.