You tell me, How the hell can you invent the wheel every year anew? Be original, Creative, Festive, And still cook food and rent-to-in-love?? I like you, Breaking your head every holiday, Come up with a surprising menu, Nice and easy course, And it seems to me that at least the year, I found the solution. Is pleased to announce a new cookbook sister was born blogger, Halo Caribe, With excellent cooking blog “Bites” We all love. Hila played her excellent timing exactly for. The recipes are varied indeed sacred and profane, But there is definitely a part of festive dishes! You are welcome to try some of them and check out the book stores already awaits you!

Double Rice Casserole (About 8 servings)

Opened in a stew characterized by the season's vegetable, Paul Green.” # On a lot of holiday tables #. Here's the Sheila's recipe for a schmelbo with rice., With a refreshing taste.. Nice dose as a supplement.!

Materials

Can be prepared with Full rice: 1/4 1 cups rice + 2 Cups of water and- 55 Minutes cooking

1/2 1 cups jasmine rice

2-3 cups of fresh and clean green fava beans

olive oil

Salt and freshly ground pepper

2-3 Cloves of garlic sliced thin. (In case you use the wonderful and seasonal fresh garlic- Add more!)

1 A bunch of coriander

A handful of chopped fresh mint

1 1 teaspoon coriander seeds

1/2 2 – 2 Cups water

Preparation

Preparing the fava beans: In the case of young and thin pods- Rinse and cut into segments, Between each one fava beans and the other. The mature fava beans are peeled from the pod and only the berries themselves are reserved.

Roast the dried coriander grains for about a minute on a clean pan, Until you feel their delicate aroma exude. Caution not to burn! Crushing/mashing in any way.

Finely chop the coriander and fresh mint leaves.

Pot, Sauté the garlic and fava beans a little with olive oil generously.

Add the rice, Spices, Herbs and cook for two more minutes. Add the water, Bring to a boil, Cover and cook over low heat. It is advisable to start with 1/4 2 cups of water and later add if necessary. The rice should be soft and full of fava bean flavors at the end of cooking and as always will benefit from standing covered with a kitchen towel at the end of cooking.

Beet and fennel salad (About 4 servings)

A light and excellent salad recipe. Festive, Its colors are strong and decorate the table.

Materials

2 Peeled beets

2 Clean Guards

Olive Oil

Salt and freshly ground pepper

A handful of fresh parsley leaves

1/2 garlic clove

Dragging the peel of half a lemon

Preparation

Slice the beets into circles about half an inch thick. Drizzle over olive oil, Season with salt and pepper, Mix and flatten in a baking dish.

Cut the guards lengthwise and slice into segments that are connected together from the base of the guard (This way they will be preserved as a segment and will not fall apart). Place on top of the beet slices so that one wide side rests on top of the beets. Season with a little olive oil and season.

Roast in an oven preheated to- 180 Degrees Celsius/ 350 Fahrenheit about an hour or until the vegetables are very tender. (Sometimes I let the vegetables rest in the steam of the closed oven until finally softened). Remove from the oven and set aside.

Meanwhile,, Chop the parsley leaves well together, The garlic and lemon peel.

Gently transfer the beets and fennels to a wide plate, Drizzle with a little more olive oil, Season generously with ground pepper and sprinkle the parsley and garlic mixture on top.

Cake for Passover, But not only

And how can you do without a cake for Pesach?? Clear, Our options are limited, But here's a particularly delicious one that I'm sure you'll adopt for a weekday and in general.

Kelly cake with pecans and dark chocolate for Passover But not only

Two days later, it still tastes wonderful – so you can definitely bake in advance and keep it covered on the outside- If not very hot..

Materials

6 Eggs – Batam”Room P

1 Cup of sugar

150 G’ Fine dark chocolate

150 G’ Pecans

2 Oil palms

2 tablespoons of cocoa

1 1 tablespoon brandy

Preparation

Preheat oven to- 180 Degrees Celsius.

Line the bottom of a pan 24 S.”from parchment paper and grease the sides.

Crush the chocolate and nuts in a food processor. I crushed the nuts into very small crumbs.

Separate the eggs and transfer the egg whites to a mixer bowl. Whisk on medium speed- Quick, Until the proteins begin to take on a whitish color and begin to add the sugar gradually. Continue whipping for about three minutes until you get a thick white foam. Slow down the mixer and add in order: Egg yolks, Fat, cocoa, Nuts and chocolate and finally the brandy. Mix until the mixture is uniform and transfer to the pan.

Reduce the oven heat to- 170 Degrees and bake- 55 M. Don't prick the cake or it will fall immediately!

Flourless cakes by nature sink- To help the cake sink evenly - remove from the oven and use a sharp knife, Separate the cake from the edges of the pan. Traffic doesn't have to be continuous- So don't stress. Turn off with a towel and let cool.

It is possible this way and it is also possible with a coating:

80 G’ Dark Chocolate

4-5 Tablespoons milk

1 heaping teaspoon powdered sugar (Only if you feel the need for sweetness)

1/2 1 teaspoon oil.

Chop the chocolate and transfer to a bowl with 2 Tablespoons milk. Melt together in the microwave. Mix well and add more milk as needed. Add the oil, With”Give shine to the cream and mix well. Spread on top. You can sprinkle on top of coconut for decoration.

Thank you very much to Hila Kariv from”Bites” About sharing the recipes and the wonderful food photos!

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