WOMEN'S CLUB

Secrets of Israeli cooking

 

It was very easy to make 13 dishes at once for former Israeli chef, Naomi Kaufman and her friend Orly Landau, for other members of IWC at Westin hotel kitchen on 17th floor.

 

It was very easy to make 13 dishes at once for former Israeli chef, Naomi Kaufman and her friend Orly Landau, for other members of IWC at Westin hotel kitchen on 17th floor. Although Naomi stopped cooking professionally some years ago, when she moved to Croatia with her husband, she didn't lose her speed and concentration in the kitchen.

Naomi and Orly explained the whole process of choosing ingredients for certain dishes and they gave some very good tips where to find good tahini or date honey in Croatia. They presented with such a grace, while cooking all those dishes at once,  the IWC members the essence of Israeli cuisine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks to the organizer of Israeli cooking class, Andrina Sanne, wife of Director of Westin, lunch was served in the ball room in Westin, with a gorgeous view of Zagreb

 

 

 

 

 

RECIPES:

 

Aubergine salad / eggplant salad
Ingredients:
4 aubergines - roasted
1 hot green pepper - roasted peeled and chopped
1 fresh red pepper - diced
1 spring onion or red onion - finely sliced/diced
1/2 cup raw tahini mixed with 3 tablespoons lemon juice
2 cloves crushed garlic
Chopped parsley
Roasted pine nuts

1) chop roasted aubergines and gradually add all other ingredients
2) sprinkle with roasted pine nuts and parsley before serving

**Roasted aubergines served with raw tahini Silan (Dates honey) and Pomegranates

 

 

 

 

 

 

 

Fennel and Pistachio Salad
Ingredients:
2 fennel bulbs
1/2 cup filleted lemon segments
Coarse sea salt
1/4 cup olive oil
1 hot green pepper chopped finely
1 tablespoon honey
1/2 pistachio nuts, roasted and crushed

1) Slice fennel. Soak in ice water for about 30 min. drain and mix with lemon and salt for 15 min.
2) Mix with olive oil, pepper, honey, and sprinkle pistachio nuts on top.

 

 

 

 

 

 

 

Malabi - desert

Ingredients:

1 1/2 liters milk
1/2 liter cream
150g corn starch
80ml rose water
300g sugar

To serve:
Grenadine syrup or raspberry syrup with rose water.
Coarsely chopped roasted peanuts.
Roasted coconut flakes.
Red fruit - raspberries, red currents, black currents (fresh or frozen)

1) In a saucepan, bring all ingredients to boil, while whisking, stop when thickened.
2) Pour into individual serving dishes.
3) Cover with cling film and refrigerate.
4) Serve with syrup and garnish with fruit nuts and coconut.