enadmin@gvsquare.comIsraeli Kosher Cuisine * GV²http://www.gvsquare.com/forums/f_31/Israeli Kosher Cuisine * GVsquare.com<![CDATA[Which is also 7oz]]> http://www.gvsquare.com/forums/f_31/m213161.html By: Zanga Zanga

7/8 cup

<![CDATA[200 grams]]> http://www.gvsquare.com/forums/f_31/m211198.html By: Naama
<![CDATA[Moroccan Tea Cookies]]> http://www.gvsquare.com/forums/f_31/m210718.html By: Roger*

Margarine comes in different sizes here. How much margerine in your package of unsalted margarine?

Please reply to roger.rossano@virgin.net

Toda Yael.

<![CDATA[Schnitzel - chicken breast]]> http://www.gvsquare.com/forums/f_31/m65158.html By: Yael

Schnitzel - chicken breast




Sliced chicken breast

2 eggs

Teaspoon mustard

2 cloves garlic, crushed

Bread crumbs

Canola or soy name

Paper towels




Mix in a bowl the eggs, mustard and garlic


Wipe the chicken breasts with paper towels (to be dry as possible) to the bowl with the egg


On a plate put a large amount of bread crumbs


Dip each piece of schnitzel in the bread crumbs until it is covered with crumbs on all sides


Heat oil in a skillet


Fry the schnitzel on both sides until golden


Place on paper towels to absorb the oil.


Serve with lemon, ketchup, pickles or any other extra 

<![CDATA[Awesome!]]> http://www.gvsquare.com/forums/f_31/m64274.html By: Gale W*

I was looking for that all over.

I buy a supply on my annual visit to Israel, and ask people to bring or send me, but I'm always short of that spice blend.


<![CDATA[Tu B'Shvat]]> http://www.gvsquare.com/forums/f_31/m63248.html By: Yael



Clear and interesting explanation on Tu B'Shvat. Smile

<![CDATA[Images of rolling roulade ....]]> http://www.gvsquare.com/forums/f_31/m63235.html By: Yael
<![CDATA[Dates spread cookies]]> http://www.gvsquare.com/forums/f_31/m63225.html By: Yael

Dates spread cookies




500 grams of flour (3.5 cups + 3 tablespoons)

Packet of baking powder

100 grams of sugar (½ cup)

250 grams of butter

160 ml milk (three quarters of a cup - 170 g)

Date spread Box

Half cup chopped walnuts

Icing sugar




Put flour, baking powder, sugar and butter and knead until the dough becomes crumbly

You can use a fork to crumble it well

Add the milk and knead until the dough becomes uniform


Divide the dough into three parts. For a small baking pan, can be divided into 4-6 parts.


Roll out each part separately. Should roll out on baking paper to make it easier to fold the roulade


Apply paste on dough and sprinkle nuts dates

Fold the roulade use the baking paper it's easier.


Make marks with a knife along the roulade

This helps cut the cookies at the end of baking


Place in oven preheated to 180 degrees


Bake until golden remove from oven

Sprinkle with sugar

After fifteen minutes cut the cookies

<![CDATA[Spice of the week - Baharat]]> http://www.gvsquare.com/forums/f_31/m62920.html By: Yael

Spice of the week - Baharat


Baharat is a blend of spices common in the kitchens of the Levant - Eastern Turkey, Lebanon, Syria, Israel, Jordan and Iraq. The Iraqi version is common in Israel.


Exact composition of the mixture Baharat varies from kitchen to kitchen and from family to family. In most cases it includes some sweet spices such as allspice, cinnamon, nutmeg, cloves and cardamom, plus black pepper, cumin, and rose petals. In Turkey, it may also include dried mint. Iraqi Baharat is the most popular in Israel and is an important component in a variety of dishes like the Tbit (Iraqi Jewish Cholent). It's important not to confuse Baharat with Bahar, which is the Arabic name of allspice.


Quick and easy version Baharat:

Ingredient for a small jar of 250 grams:

 50 g ground cinnamon

6 ground nutmeg

2 tablespoons minced ginger

2 tablespoons dried roses, minced

50 grams of black pepper

50g ground allspice



Mix all ingredients in a bowl, put the jar and close tightly.

<![CDATA[Semolina Cake]]> http://www.gvsquare.com/forums/f_31/m62840.html By: Yael

Semolina Cake




1 cup sugar

1 cup coconut

1 cup flour

1.5 cups semolina

2 bags of baking powder

1.5 orange juice (preferably fresh)

1 cup oil

6 eggs



2 cups sugar

2.5 cups of water

(I've cut down a little amount of syrup ....)




Mix in a bowl: sugar, flour, coconut, and flour. Add the baking powder and stir.

Gradually add while mixing in a mixer: orange juice, eggs and oil. Mix until blended.


Pour in 3 greased loaf pan and bake in oven preheated to 180 for half an hour. (The cake is ready just in half an hour)


Meanwhile, cook the sugar with water over medium heat about 20 minutes until the syrup becomes slightly thick

Pour the syrup over the cake while still warm

<![CDATA[J.A]]> http://www.gvsquare.com/forums/f_31/m62832.html By: Yael

I cook it all together and it's not too soft

But you can cook it a shorter cooking

Try adding  Jerusalem artichoke to the cholent 

It's delicious!

<![CDATA[Meatballs with peas and artichoke hearts]]> http://www.gvsquare.com/forums/f_31/m62818.html By: Yael

Meatballs with peas and artichoke hearts




Meatballs (see meatballs basic recipe)

1 onion, chopped

4 cloves garlic, sliced

Some oil

400 g frozen peas

5-6 artichoke hearts, sliced to 4

Chopped dill

1.5 cups of water

½ teaspoon turmeric






Fry the onion and garlic for 5 minutes

Add the peas, artichoke and meatballs

Add the spices and water and bring to a boil

Cook on low heat for about an hour

Add the dill and cook another 10 minutes

Serve with white rice

<![CDATA[Meatballs basic recipe]]> http://www.gvsquare.com/forums/f_31/m62816.html By: Yael

 Meatballs basic recipe





1/2 pounds ground beef

Coarsely grated onion on the grater

Finely grated potatoes on grater

4-5 tablespoons bread crumbs

1 egg

Chopped parsley







Mix well all ingredients and put in the fridge for half an hour to absorb flavors

Fry the patties on both sides and place on paper towels

<![CDATA[Do you cook the chicken and the J.A.]]> http://www.gvsquare.com/forums/f_31/m58571.html By: Zanga Zanga

the same time???

I know that the J.A. require much less cooking time. Isn't it?

<![CDATA[Chicken stew with Jerusalem artichoke]]> http://www.gvsquare.com/forums/f_31/m58547.html By: Yael

Chicken stew with Jerusalem artichoke



2 medium onions cut into strips

5 garlic cloves, halved

Thighs 4-6 pieces

10-15 Jerusalem artichokes (peeled)

Canola oil / soybean

Tablespoon hawaij  (Flat)

½ teaspoon turmeric

Half a lemon

Salt, pepper

Half cup of water




Heat some oil in a saucepan and fry the onion until transparent

Add the garlic and fry for another 2-3 minutes

Add the chicken and fry on both sides for about five minutes or so

Add the Jerusalem artichokes, seasonings and water and bring to a boil

Cook on low heat for about an hour - two hours.


Serve with white rice.

<![CDATA[Green lentil stew with vegetables]]> http://www.gvsquare.com/forums/f_31/m58323.html By: Yael

Green lentil stew with vegetables




1 onion, diced

2 carrots sliced

2 stalks celery, chopped

3 cloves garlic

2 zucchini, sliced

A piece of pumpkin cut into cubes

Chopped cilantro

1 cup lentils (soaked for two hours)

Olive oil








Fry the onion until it became transparent add the garlic and fry for another few minutes

Add the vegetables and fry for about 5 minutes

Add the lentils and 2 cups water

Add spices and bring to a boil

Cook on low heat for about an hour - two hours


<![CDATA[cream]]> http://www.gvsquare.com/forums/f_31/m58269.html By: Yael

In this soup  you can add cream or coconut milk at the end of cooking

<![CDATA[right]]> http://www.gvsquare.com/forums/f_31/m58268.html By: Yael

it is very usefulLaughing

<![CDATA[:)]]> http://www.gvsquare.com/forums/f_31/m57771.html By: Yael
<![CDATA[That's how we make olive oil]]> http://www.gvsquare.com/forums/f_31/m57767.html By: Yael

Immediately after the first rain, begins olive harvest

This olive oil is the finest in Israel

 made from Syrian olives, grown in the hills of Galilee near Safed

<![CDATA[BTW: I like to garnish thick soup]]> http://www.gvsquare.com/forums/f_31/m57763.html By: Zanga Zanga

With table cream and pan-roasted pumpkin seeds.

<![CDATA[Stick blender is a magic stick]]> http://www.gvsquare.com/forums/f_31/m57671.html By: Zanga Zanga

I use it twice a week.

The best value for money in my kitchen.

<![CDATA[Hazor market]]> http://www.gvsquare.com/forums/f_31/m57666.html By: Yael

Hazor is a small town in northern Israel

Every Monday there is a market with plenty of fresh fruits and vegetables

Spices dried fruits, cakes and sweets

I bought there all the vegetables for the soup of today. 

<![CDATA[Orange vegetable soup]]> http://www.gvsquare.com/forums/f_31/m57664.html By: Yael


1-2 large onions cut into medium pieces

5 carrots

3 sweet potatoes

3 cups pumpkin cubes


4 cloves of garlic

2 inches ginger root cut into small cubes





(Cut all the vegetables to make it easier to grind the soup at the end )



Heat olive oil in a pot

Fry the onion until transparent

Add garlic, carrots, sweet potatoes, pumpkin and ginger and fry for a few (

Add water to cover vegetables

Spice and bring to a boil

Cook about 40 minutes to an hour

Grind with a blender (I used a stick blender)


Serving options:


Sour cream

Olive oil

<![CDATA[I love the new dishes & photos!!]]> http://www.gvsquare.com/forums/f_31/m57620.html By: Naama
<![CDATA[Yummy!]]> http://www.gvsquare.com/forums/f_31/m57580.html By: Zanga Zanga

<![CDATA[A beef pot with wild mushrooms and celery]]> http://www.gvsquare.com/forums/f_31/m57579.html By: Yael

A beef pot with wild mushrooms and celery




1 kg beef appropriate long cooking

4 tablespoons olive oil

4 medium onions, diced

4 whole garlic cloves

8 stalks celery, diced

20 leaves of celery chopped

2 sprigs thyme

Suite of dried wild mushrooms marinated in boiling water for 15 minutes

1 teaspoon ground black pepper

8 allspice berries

1 teaspoon sweet paprika

4 bay leaves

8 Portobello mushrooms

A basket of mushrooms

One and half teaspoon of salt




Heat a heavy flat pan over high heat until smoking. Add the oil and brown the beef on all sides. Remove and set aside.


Steam the onion until transparent, add the celery and garlic and fry about 5minutes.


Return the beef to the pan and add the spices.


Cut the marinated dried mushrooms and add them to the pot


Cover with water and two inches above. Bring to a boil.


At this point I removed the dish to a ceramic casserole, but you can continue to cook the stew in the same pot.


Lower the heat and cook for about two hours.


Add the salt and fresh mushrooms and cook for another half hour.


Serve with white rice. 

<![CDATA[Kemach Instant Chocolate Flavored Mix]]> http://www.gvsquare.com/forums/f_31/m57527.html By: Yael


<![CDATA[Chicken meatballs]]> http://www.gvsquare.com/forums/f_31/m57515.html By: Yael

Chicken meatballs




For the sauce:


Medium onion, finely chopped

 3 cloves garlic

3 tomatoes gravelly

2 tablespoons tomato paste

2 cups of boiled water

Olive oil


 Sweet red paprika

1 tablespoon sugar


Preparing the sauce:


Fry the onion in olive oil until transparent and add the garlic cloves for a few minutes

Make sure the garlic does not burn. Add the crushed tomatoes, tomato paste and boiling water.

Bring to a boil, reduce small fire add the spices and cook for half an hour.


Preparing meatballs:


800 grams of minced chicken

1 medium onion, grated

1 potato, grated

Chopped parsley

2 eggs

4 -6 tablespoons Bread crumbs



Sweet paprika


Mix well and put the mixture in the fridge for half an hour to absorb flavors.

Make meatballs and add the hot sauce, cook for half an hour. turn once during cooking

<![CDATA[Fried fish (Tilapia)]]> http://www.gvsquare.com/forums/f_31/m57511.html By: Yael

Fried fish (Tilapia)





Canola oil/soybean oil





Wash the fish well

Wipe it well with paper towels

And spread salt on both sides


Heat oil in a skillet


When the oil is hot fry the fish on both sides


Serve with lemon


<![CDATA[Milk-free chocolate cake]]> http://www.gvsquare.com/forums/f_31/m57507.html By: Yael

Milk-free chocolate cake





1 cup sugar

1 cup flour

1 sachet baking powder

1 cup nesqik powder

1 cup oil

4 eggs

1 box non dairy whipping cream  (250 ml)

100g dark chocolate




Mix all dry ingredients in a bowl

Add eggs, oil and half a box of the cream


Mix until blended


Pour the mixture into a greased baking dish


Bake in the oven over medium heat 30-40 minutes or until cake is ready


Melt the chocolate and cream in a small saucepan over a low flame


Immediately pour over the cake does not need to cool it

<![CDATA[Stuffed Peppers]]> http://www.gvsquare.com/forums/f_31/m56995.html By: Yael

Stuffed Peppers




7-8 peppers


Vegetable filling:


Large onion

1 cup rice

half pound of ground beef

Small package tomato paste (100gr)

Chopped parsley

Chopped dill



2 chopped tomatoes (Peeled)


Fry the onion add tomato paste

Chopped tomatoes

Parsley and dill seasoning

Salt and pepper

Cook about 3 minutes.


Cook the rice with one cup of water (No need to cook the rice completely because he continues to simmer)


Mix the half-cooked rice the ground beef and the onion and spices.


Fill the peppers with a mixture and arrange in a pot

Stuffed peppers should be three-quarters


For the sauce:

Some oil

1 tin chopped tomatoes

1 small tomato paste box 100 grams

Chopped parsley



2 tablespoons sugar

2-3 cups of water


Mix all ingredients in a bowl and pour over peppers


Let stew boil then cook over low heat one to two hours

If the missing liquid add water




<![CDATA[kosher food]]> http://www.gvsquare.com/forums/f_31/m56990.html By: Yael

<![CDATA[Delicious!!!!]]> http://www.gvsquare.com/forums/f_31/m56379.html By: Yael
<![CDATA[Like!]]> http://www.gvsquare.com/forums/f_31/m55683.html By: Zanga Zanga
<![CDATA[Rice crispy treats [P]]]> http://www.gvsquare.com/forums/f_31/m55108.html By: Naama


6 small cups of Rice Crispies

1 pack of margarine (100 grams)

3 spoons of honey

100 grams halva 

1/2 cup sugar (optionary)

1/2 spoon melted coffee 


Melt all the ingredients except for the rice crispies in a pan on low heat.


When melted pour on the rice crispies and mix thoroughly.


Put the mixture in a cake pan and straighten then keep in the freezer or the refrigerator until its hard enough to cut.

Cut into squares and keep in a closed box in the fridge.

(you can change the amount of coffee if you want it to be more/ less dominant)



<![CDATA[Khreime- Moroccan Fish]]> http://www.gvsquare.com/forums/f_31/m42685.html By: Yael

KhreimeMoroccan Fish



6-8 nile perch/ or any other white fish fillets, whole or sliced

2 red peppers

2 carrots

13 garlic cloves

Half cup olive oil

Half cup canola oil


Tablespoon sweet paprika

Teaspoon cumin

1 hot pepper

Bunch cilantro

1-1.5 Cups water



Cut the red peppers and carrots into thin strips and place in a deep skillet

Add 10 peeled garlic cloves

Hot pepper 

In a small bowl mix the olive oil, canola oil, 3 crushed garlic cloves, sweet paprika cumin and pour over the ingredients cut half of the cilantro and add on top.

Boil over high heat for 5 minutes

Cover the pan and cook until ingredients are soft

Add the fish and cook until ready.

<![CDATA[Lybian style fish in spicy red sauce]]> http://www.gvsquare.com/forums/f_31/m40614.html By: Zanga Zanga

Shiny red tomato sauce with white fish, Lybian style (Khreime)


Fresh tomatoes - diced or sliced (skin, seeds, juice and all)
Crashed tomatoes (canned)
Tomato paste
Peeled garlic cloves
Onion - thinly sliced
Mild Paprika (dolce)
Powdered cayenne (or any other chilli) pepper
Pickled lemon
White fish (fillets, whole or sliced) with skin.
Highly recommended option
: Filfil-Chuma paste. Available in middle eastern delis.  


Steam the onion and the garlic on medium flame until soften.
Add the fresh, crushed and pureed tomatoes, and the pickled lemon.
Add water until almost covered and crush with a stick blender until homogenized. Food processor will do the trick as well, only more messy.
Add the rest of the ingredients to taste. Crush again with the blender if needed.
Simmer for 20 minutes.
Add water if too thick, should have thinner consistency than a pizza sauce. Reduce by cooking on low heat if to thin.

Add the white fish and cook on very low heat for 20 more minutes.

Serve with tons of fresh white bread.

<![CDATA[Fake frittata (potatoes omlet) [D]]]> http://www.gvsquare.com/forums/f_31/m40492.html By: Zanga Zanga

Very easy to make rich omlet.

Ingredients for one serving

1 Cup diced potato
1/2 cup chopped onion
1/2 cup diced or grated cheese
Salt, pepper
1-2 eggs
Cooking oil

Fry the potato on medium heat until tender but not fully coocked.

Stir in the onions, salt and pepper, and keep steaming until soft.
Add the cheese (optional) and stir until melted.
Add the egges and stir until eggs are fully cooked.

zucchini, bell pepper, spring onion, asparagus, spinach etc'.


I like to have it with a side of sharp red horseradish beets (Chrin).

<![CDATA[ Pastilla - Phyllo wrapped chicken (M)]]> http://www.gvsquare.com/forums/f_31/m40434.html By: Yael

Pastilla  (phyllo dough filled with chicken breast) 


2  Chicken breasts

2 onions

Chopped parsley

Chopped cilantro

Toasted almonds coarsely chopped

White raisins



Tablespoon sugar



Phyllo dough




Cook the chicken breasts in water with turmeric, pepper and salt about 20 minutes


After cooking cut into cubes and crumble a bit


Fry onions


Add the chopped chiken and mix all ingredients


 oil a baking pan, rub phyllo leaves with olive oil and put a part of the dough out of the pan to cover the filling on top.


Put the stuffing and  fold the rest of the dough on it. Then put another leaf or two of phyllo on top and fold them down. Rub olive oil on top and palce in oven at 180 for about an huor until the dough browns


Disperse powdered sugar on top.



<![CDATA[Garlic!!!]]> http://www.gvsquare.com/forums/f_31/m40368.html By: Zanga Zanga

<![CDATA[you can cover it but..]]> http://www.gvsquare.com/forums/f_31/m40356.html By: Yael

its work allso without it i dont cover the dish. 

<![CDATA[Should the dish be covered inside the oven?]]> http://www.gvsquare.com/forums/f_31/m40355.html By: נעמה
<![CDATA[Roast chicken thighs with potatoes and onion]]> http://www.gvsquare.com/forums/f_31/m40354.html By: Yael

Roast chicken  thighs with potatoes and onion




4 chiken thighs

6 potatoes cut into medium cubes

2 medium onions sliced

Half cup olive oil

1 spoon paprika

1 tea spoon salt

5 cloves garlic crushed






In a bowl mix the olive oil with spices add the chiken and let soaking for one houer


Add the potatoes and onion and mix all together


Place in a baking dish preheat the oven to medium heat place the baking dish in the oven and roast for one hour.






<![CDATA[Wow!]]> http://www.gvsquare.com/forums/f_31/m40291.html By: Zanga Zanga

<![CDATA[this is so delicious!!]]> http://www.gvsquare.com/forums/f_31/m40260.html By: נעמה
<![CDATA[Chicken breast in coconut milk and mushrooms]]> http://www.gvsquare.com/forums/f_31/m40245.html By: Yael

Chicken breast in coconut milk and mushrooms




1 kg chicken breast cut into strips

A basket of sliced champignon mushrooms

1 large onion, cut into strips

4 cloves garlic, chopped

Little ginger cut into strips

Can of coconut milk

Teaspoon  salt


Tablespoon curry.




In a pot fry onion until golden

Add the garlic, ginger, mushrooms and fry.

Add to the chicken strips and fry 

 Season with salt, pepper, curry and add the coconut milk, cook 10 minutes.


Serve with white rice.








<![CDATA[Matbucha salad]]> http://www.gvsquare.com/forums/f_31/m40181.html By: Yael

Matbucha salad




3 red peppers

20 soft tomatoes

Head of garlic.

1\2 cup oil

2 hot papper



1 spoon sugar




Place peppers on the oven until the peppers become blackened and are burn on all side, place peppers in a plastic bag and let cool. After the peppers cool peel them and chop.


Place tomatoes in a deep bowl and poor boiling water over them. After few minutes remove tomatoes from water and peel them/


Chop tomatoes into small pieces.


In a large pot place oil and fried a little the chopped garlic, add the copped peppers, hot peppers, salt paprika, and sugar. Fry for few minutes.


Add the chopped tomatoes cook on high heat until the mixture boiling. Reduce the heat and cook for few houers until hardly any liqud is left in the pot.











<![CDATA[I must say]]> http://www.gvsquare.com/forums/f_31/m40179.html By: נעמה

I had a few of these and it was really really good....



<![CDATA[looks good!]]> http://www.gvsquare.com/forums/f_31/m40178.html By: נעמה
<![CDATA[Egg salad (p)]]> http://www.gvsquare.com/forums/f_31/m40177.html By: Yael

Egg salad




6 eggs



Ehite pepper





Boil the eggs and grate on a fine grater

In a bowl combine the eggs, mayonnaise' mustard, salt and white pepper.





<![CDATA[Moroccan tea cookies]]> http://www.gvsquare.com/forums/f_31/m39987.html By: Yael

Moroccan tea cookies



1 kilo four

1 cup canola oil

Half  package unsalted margarine

4 eggs

3 tablespoons sesame seeds

2 bags of vanila sugar

I sachet baking powder




    1. Mix well in a mixer the oil, sugar, vanila until its soft/
    2. Add the eggs one by one with continued mixing
    3. Lower the mixer speed and add flour' baking powder and sesame seeds


The gough should be soft and stable.

If it’s a very hot day, put the dough half an hour in the refrigerator. To make the bagels easily without adding to much flour.


Bake 15 minutes at medium heat.






<![CDATA[Chocolate covered marzipan [D]]]> http://www.gvsquare.com/forums/f_31/m39902.html By: Zanga Zanga

Small and delightfull chocholate covered self made marzipan.



250 g. icing sugar
250 g. fine almond meal (Most important to use the kind that was made without the skin)
150 g. dark chocholate
1 egg white
1/2 lemon juice
1/2 tsp. vanilla extract
1-2 tsp. water
1/2 tsp. almond extract 


Mix everything (excluding the chocolate) in a food processor until it forms a unifid marzipan mass.

Form small balls or cubes and lay them on a tray, ready to dipped in the chocholate.

Melt the chocolate in a double bath and dip the marzipan until covered from all sides. A use of toothpick in the marzipan might be helpful. Use wooden picks only.

Let the cover cool for a fre minutes. May be dipped in toasted almonds/sesame/nuts 


<![CDATA[Roast chicken on veggie bed [M]]]> http://www.gvsquare.com/forums/f_31/m39867.html By: Zanga Zanga

Very easy to prepare quick all-in-one meal. No messy pots to wash!


Chicken legs+thighs with the skin (may be frozen)
Potatoes (with or without the skin)
Whole peeled garlic cloves
Option: Sweet Potato


Slice the onions and cover the bottom of aluminium pan in a single layer.
Slice the potatoes and cover the onion layer.
If you have extra onion or potatoes, add more layers.

Arrange the chicken (skin down) to cover as much as possible of the vegetables. Add salt and pepper, Cover with tin foil and bake on 350F pre-heated oven for 1.5 hours.

Remove the foil, turn the chicken to the skin-side-up.

Sprinkle salt on the skin, and return to the oven, on "grill" mode for 20 more minutes (not covered).

<![CDATA[Baked chicken nuggets [M]]]> http://www.gvsquare.com/forums/f_31/m39866.html By: Yael

Baked chicken nuggets


A pound of chicken breast , diced



Lemon juice

Tablespoon soy sauce

2 teaspoons sweet chili

Tablespoon olive oil


Plate A:

2 eggs

Teaspoon paprika

Ground black pepper



Plate B:


Wooden skewers


1.Mix the marinade ingredients add the chicken breasts and soak for several hours.


2. Mix eggs and spices and dip the chicken breasts. in the second plate deep chicken breast in breadcrumbs and impaled on skewers.


3. Pad greased baking paper , arrange the skewers sprinkle olive oil on the skewers, place in oven preheated over medium heat about 10 - 15 minutes each side or until golden brown, sprinkle witholive oil make again. Take care not to dry the chest.




<![CDATA[rose water]]> http://www.gvsquare.com/forums/f_31/m39863.html By: Yael


<![CDATA[malabi (d)]]> http://www.gvsquare.com/forums/f_31/m39862.html By: Yael


4 cups milk

80 gram cornstarch

1 cup cream

1 cup sugar

rose water

raspberry syrup




dissolve the cornstarch in a glass of cold milk and stir well until no lumps remain.



Put in a pot the remaining milk, cream, sugar and rosewater and heat until simmering point. Gradually add while stirring the dissolved cornstarch and cook for two - three minutes, until mixture thickens.



Put into small bools  and stored in the refrigerator until the cream congeals and cools well. Divide serving plates and serve with rose syrup. 


for the syrup: 

half cup raspberry syrup

2 spoon sugar 

rose water 

melt all ingredients until thick 

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