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"Arbutus unedo is an evergreen shrub or small tree in the family Ericaceae, native to the Mediterranean Basin and Western Europe. The tree is well known for its fruits, the arbutus berry, which bear some resemblance to the strawberry, hence the common name strawberry tree. However, it is not closely related to true strawberries of the genus Fragaria"
A recipe:
Strawberry Tree Crumble Cake
For the Cake:
1/3 cup butter, room temperature
1/2 cup granulated sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1 & 1/2 cups strawberry plant berries, sliced
For the Crumble Topping:
3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter melted then cooled
Preheat oven to 350 degrees and liberally grease an approx. 8 x 8 sized pan.
Beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.
Add in egg and mix until combined. Slowly add in flour, salt, baking powder, and baking soda until just combined then add sour cream, vanilla extract and mix until combined – but don’t over-mix!
Evenly spread the cake batter in pan then top with sliced strawberry plant berries.
For the Crumble Topping:
Whisk together flour, both sugars, salt, and cinnamon until mixed. Drizzle butter over flour mixture and using a fork, stir together until crumbs form.
Sprinkle crumbs over strawberries. Bake cake for 35-40 minutes OR until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 20 minutes.
For the Macro Mondays challenge "Fake". The pumpkin might be fake but the recipe for pumpkin pie is authentic. It's from the ancient Betty Crocker cook book I brought with me to Germany as a young bride.
A feast to celebrate Derrick's birthday :)
Another massive food upload, last one, I promise!
The recipe for this one was inspired by my foodie friend Sam
All of these photos were edited with the new Soulshine LR presets, available on the blog.
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
For Macro Mondays theme “Member’s Choice—Herbs and Spices”. Some Juniper berries lined up i a book, which appropriately is a cookbook (a facsimile of a cookbook from 1739).
JEWISH SOUP RECIPES
This White Bean Soup Has a Secret Israeli Ingredient
A comforting soup with a little extra spice.
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
This white bean soup is simple at its core and made with leeks, carrots, celery and just a few other ingredients. You can use chicken broth or vegetable broth for the liquid — even water will work. If you have the time, or an Instant Pot (yes!), making the white beans from scratch will make the soup significantly better. For one, you can infuse the beans as they cook and soften with extra flavor from garlic and bay leaf. Then, the infused cooking liquid can also get added to the soup. You can cook the white beans and make the zhug several days in advance. Once everything comes together, and the soup gets served and topped with the herby zhug, it makes this dish that much more impressive. When I tried my first bite I was instantly warmer; the spice and heat from the zhug, and the comfort of the creamy white beans somehow elicit the feeling of heat from strong sunlight, somewhere very far away.
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The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
white bean soup Yemenite zhug
White Bean Soup With Zhug
Print Recipe
A simple-but-delicious bean soup topped with zingy Yemenite hot sauce.
Total Time: 1 hour Yield: Serves 4-6
Ingredients
UNITS USM
For the soup:
1 cup dry white/cannellini beans, or 2 (15-oz) cans (about 3 ½-4 cups)
oil, as needed
1 large onion, diced small
1 large leek, white part only, diced small
1 carrot, diced small
1 rib of celery, diced small
1 Roma tomato, chopped small (or 1 Tbsp tomato paste)
6 cloves garlic, peeled and divided
2 large bay leaves, divided
3 sprigs thyme, leaves removed
10 cups (2 ½ quarts) chicken broth, vegetable broth or water
a spoonful of finely chopped parsley or cilantro stems (leftover from the zhug)
salt and pepper, to taste
juice of ½ a lemon, or to taste
For the zhug:
5–10 small jalapeno peppers (5 for mild, 10 for hot), sliced in half and deseeded
1 bunch cilantro
1 bunch parsley
1 large clove garlic, peeled
1 Tbsp ground cardamom
2 tsp caraway seeds (optional)
1 tsp kosher salt
juice of ½ a lemon
¼ cup oil (a mild neutral oil: sunflower, canola, grapeseed, etc.)
Cook Mode Prevent your screen from going dark
Instructions
If using dry beans: Soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 3-4 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender.
To a large pot add a generous drizzle of oil over medium heat, and add the diced onion, leek, carrot and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste), 2 peeled garlic cloves, 1 bay leaf, thyme and chopped herb stems to the pot. Stir and sauté for another minute.
Add the liquid to the pot; if I’ve made the beans from dried, I like to add a few cups of the bean cooking liquid in addition to broth.
Add salt and pepper to taste. Bring to a simmer and allow to simmer for 20 minutes.
Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste and season as needed. Turn off the heat and add the lemon juice.
At this point, you can serve the soup as is. However, I prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy, using an immersion blender. I add the remaining soup back to the pot. This makes the soup satisfyingly smooth, with pops of beans and vegetables.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
Recipe For Zhug
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
KEEP THE FLAVORS OF JEWISH FOOD ALIVE.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
JEWISH DESSERT RECIPES
Sweet Ricotta & Strawberry Bourekas Recipe
No fresh strawberries around? Try using jam in whatever flavor you like.
BY DANIELLE ORON | MAY 22, 2016
I’m a cheese and dairy fanatic. So for obvious reasons my favorite holiday is Shavuot. This is when spring has sprung and my family makes a whole spread of cheese and dairy filled foods and desserts. There is always a whole ton of different cheeses, spreads, breads, fluffy cheesecake, kugel, blintzes, and, my absolute favorite, bourekas–puff pastry or a simple butter pie dough filled with cheese and either potato, mushrooms, or spinach. When you manage to get one hot out of the oven they’re heavenly!
So why not have sweet bourekas on the table too? I will be taking care of that this year. These are filled with a sweetened ricotta cheese and macerated strawberries since they are in season. No fresh strawberries around? Try using jam in whatever flavor you like.
You can also make these ahead and freeze them, baking one by one for a midnight snack if you really want. The beauty of bourekas is that you can bake them even if they are frozen. I love a good make-ahead recipe when I know I’m making a whole slew of things during the holidays.
KEEP THE FLAVORS OF JEWISH FOOD ALIVE.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
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Ingredients
1 sheet of puff pastry, cut into 3 ½” - 4” squares
¾ cup finely diced strawberries
½ tsp sugar
¾ cup ricotta
1 ½ Tbsp sugar
½ tsp vanilla bean paste or vanilla extract
1 egg
coarse sugar
Directions
Mix the diced strawberries and sugar (1/2 tsp) in a small bowl and allow to sit for 5 minutes. In a separate bowl, combine the ricotta with the sugar (1 ½ tbsp) and the vanilla bean paste.
Prepare an egg wash by whisking the egg with a splash of water. Line a sheet pan with tin foil and coat with a bit of cooking spray.
Fill each square with about 2 teaspoons of ricotta filling and about a teaspoon of strawberries leaving at least a 1/4 “ border. Brush some egg wash along the edges of the puff pastry and seal them into triangles. Use a fork to press down along the edges. Brush the tops with egg wash and sprinkle with lots of coarse sugar.
Transfer the bourekas to the prepared sheet pan and place in the freezer for at least 30 minutes. At this point you can transfer them to ziplock bags and keep frozen until you’re ready to bake them.
Pre-heat the oven to 400˚F and bake until golden brown and flakey, about 18-20 minutes.
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
This is my favorite photo out of the series. I'm sort of having issues again with my food photography. I don't want to have all that film flam and flowers or stuff I used to make the recipe. That's just not me. These are really good but the most difficult cookies I've made so far. They don't keep very well and if you put too much saffron in them, they don't taste very good.
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
Thank you in advance for any likes or comments!
#DoodlewashDecember2024 prompt: Holiday Memory.
Did you know recipes for the mincemeat pie came to Europe with soldiers returning from the crusades?
My holiday memory is of mincemeat pie, which I dislike. However, my father loved them and it was the highlight of his Christmas meals when he got to eat some of it. I always loved watching him enjoying that pie.
Daniel Smith Watercolor on Saunders Waterford White CP.
@danielsmithartistsmaterials @st.cuthberts.mill
Christmas dinner.
Atlanta, Georgia, USA.
25 December 2019.
▶ Recipe: Minimalist Baker.
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