Every new cookbook that is published is a cause for celebration.
By PASCALE PEREZ-RUBINSpinach Shakshuka(photo credit: LIMOR LANIADO-TIROCHE\EYAL GRANT)
I’ve always loved cookbooks. The excitement I feel when I pick up a new cookbook has not lessened, even now that I know I can find any recipe I want online these days.Every new cookbook that is published is a cause for celebration. When I flip through the pages, I imagine the incredible aromas that would waft through the house as I prepare these new recipes and I can’t wait to get back in my kitchen and try out all the new ideas for myself.Recently, I discovered two new cookbooks that complement each other well.The first is Clean Eating (Hebrew, NIS 128) by Pauline Shoval, who is well known from MasterChef Israel, Season 3, and is also a TV producer and food stylist. “Clean eating” is the belief that eating whole foods in their most natural state and avoiding processed foods, such as refined sugar, offers health benefits. This trend has become popular among millions of people worldwide. It’s not just another diet but a healthy lifestyle that avoids processed foods. The cookbook also explains how to encourage children to eat a balanced diet and stay healthy, including lots of instructive photographs and explanations.The second cookbook is Salad (Hebrew, NIS 98), by chef Limor Laniado Tiroche, who writes a blog called Local Kitchen. In her new book, Laniado Tiroche aims to promote all the amazing fresh ingredients found in Israel that can be combined to create beautiful, creative, healthy salads. There are many recipes that involve grains and legumes, and an entire section on tasty sauces.Translated by Hannah Hochner. Excerpt from ‘Clean Eating’by Pauline ShovalSPINACH SHAKSHUKAMakes 2 servings3-4 Tbsp. unrefined canola oil1 onion, cut into small cubes600 gr. spinach1 Tbsp. spelt flour1 liter almond milkGround nutmeg, according to tasteSalt and pepper, to taste4 eggsHeat oil in a pan and fry onion until golden brown.Add the spinach and ½ cup of water. Cover and steam for 3 to 5 minutes until the spinach wilts. Add the flour and mix well so that no lumps form. Gradually add the almond milk. When the sauce thickens, continue adding all of the almond milk until it’s all mixed with the spinach. Lower the flame and keep cooking until the sauce thickens.Blend the sauce in a blender or with a hand blender until mostly smooth but a few pieces of spinach remain. Taste and adjust seasoning.Heat sauce over a low flame. Break the eggs one by one into the sauce. Cover and cook for 10 to 15 minutes until eggs are cooked to desired degree. Serve hot with fresh spelt bread.CHICKEN AND PEANUT BUTTER SALADMakes 4 servings2 cups white cabbage, chopped finely1 cup purple cabbage, chopped finely2 cups carrot, sliced thinly (or grated)1 cup red pepper, sliced thinly3 scallions, chopped finely1 cup cilantro, chopped finely4 chicken breasts, cooked and cooledSauce:Juice from one lemon3 Tbsp. natural peanut butter2 Tbsp. low-sodium soy sauce3 tsp. palm sugar or honey1 tsp. soy sauce2 tsp. rice vinegar1 clove garlic, crushedSpicy chili (optional)Serving suggestion:4 Tbsp. roasted almonds or peanuts, chopped finelyAdd all the ingredients to a large bowl.Cut the chicken into small pieces and add to bowl.In a separate bowl or jar, add salad dressing ingredients and mix well. Add chili, according to taste, but note that spiciness increases over time and so the salad could become much spicier after an hour or two.Pour dressing over salad and mix well. Sprinkle nuts on top and serve.Excerpt from ‘Salad’ by Limor Laniado TirocheROOTS, APPLES AND ALMOND PANKOMakes 8-10 servings2 Tbsp. panko or bread crumbs3 Tbsp. sliced almonds1 head of romaine lettuce (only internal leaves), rinsed and dried wellA bunch of arugula lettuce, rinsed and dried1 fennel (without thick pieces), cut into thin pieces (using a vegetable slicer)1 kohlrabi, peeled, cut into thin slices (using a vegetable slicer) or thin strips1 Granny Smith apple, cut into quarters and then sliced thinly4-5 radishes, sliced thinlySauce:⅓ cup (80 ml.) olive oil¼ cup (60 ml.) fresh lemon juice1 Tbsp. white wine vinegar1 Tbsp. silan¾ tsp. salt¼ clove of garlicHeat a dry pan and brown the panko and almonds for 10 minutes over a low flame until golden brown.To prepare sauce, pour all the sauce ingredients into a jar and shake well.To prepare the salad, add all the ingredients except for the panko and almonds into a large bowl. Pour sauce on top and mix. Adjust seasoning.BULGUR, APRICOTS AND GRAPES IN GRAPEFRUIT VINAIGRETTEMakes 6 servings1 cup medium bulgur (whole wheat, if desired)½ cup peeled pistachios or cashews, raw1 fennel, without thick pieces, sliced thinly with a vegetable slicer15 dried apricots, sliced thinly1 cup black grapes, halved, or ½ cup pomegranate seeds, raisins, or dried cranberriesBunch of baby spinach or arugula, rinsed, dried and chopped finelyGrapefruit vinaigrette:¼ cup (60 ml.) olive oil¼ cup (60 ml.) fresh lemon juice2 Tbsp. red fresh grapefruit juice or pomegranate juice2 Tbsp. honey or silan1 tsp. soy sauce½ garlic clove, chopped finely¼ tsp. saltPlace the bulgur in a large bowl and pour warm (but not boiling) water on top. Mix and drain. Repeat process a number of times. Return drained bulgur to the bowl and pour 3 tablespoons of warm water on top. Let bulgur soak up the water for 10 minutes uncovered, mixing every once in a while. Taste bulgur, and if it’s still too hard, add one to two tablespoons of warm water. Wait another five minutes.Heat a dry pan and brown the pistachios for five to six minutes over a low flame. Let cool and chop coarsely.To prepare the sauce, put all the ingredients in a jar and shake well.To prepare the salad, add the bulgur and the rest of the ingredients to a large bowl (but reserve Two tablespoons of pistachios on the side) and mix gently. Pour the sauce on top and mix. Taste and adjust seasoning. Transfer to a serving dish and sprinkle remaining pistachios on top.
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