My recipe corner

DISCLAIMER: This food will most likely kill you, so don't even try following these instructions. If you insist on trying, note that measures are approximate and the instructions written here are for the kitchen-savvy. Write me if you need a clarification.

Lentil soup

(Serves 5-6)

Soak 500g of green lentils in water with 1 teaspoon soda bicarbonate for 12-24 hours, drain & wash. Fry one chopped fat garlic clove in 1/4 cup cold-pressed olive oil in a large & heavy pot for 10-15 sec until golden (not brown!). Fine-slice 1 celery, 6-10 champignons and/or one carrot, add to the pot and fry another minute or so. Add lentils, salt, fresh-ground black pepper, chicken stock (1-2 teaspoons of Knorr chicken soup mixed with 1/2 cup water will do) and water enough to cover the lentils. Bring to boil and simmer on very low heat for 1 hour, stirring occasionally and adding water if the water level falls below the lentils. If the end result is too watery, add small macaroni. Serve hot.

Dedicated to Helen

Pasta in tomato sauce

(Serves 6)

Fry one fine-chopped fat garlic clove and one chopped chilli pepper in 1/4 cup cold-pressed (preferably extra virgin) olive oil on medium fire for 10 seconds until golden (not brown!). Add one thinly sliced celery leaf, two small thinly-sliced carrots, five sliced champignon mushrooms, and half teaspoon dried oregano (optional), mix and continue frying for another 30-60 seconds. Add one cup red wine, bring to boil and reduce the liquid until about only half. Add 700 grams chopped tomatoes (or 10 chopped medium tomatoes, skinned and seeded), half teaspoon salt, fresh-ground black pepper, bring to boil and cook for 45-60 minutes on low fire, mixing occasionally. Cook 700g spaghetti in enough water and salt (following manufacturer's instructions) until al-dente. Drain the spaghetti and serve in deep plates and pour about 1/2 cup of the hot sauce on top. Sprinkle parmesan if desired.

Dedicated to Wilumina

Hummus

(Serves 6 hungry people; credits: Miri Chanoch & Eyal Shani, Haaretz.com)

Soak 500g of dry chickpeas in 2 litres of cold water with 1 teaspoon soda bicarbonate for 12-24 hours. Drain, place chickpeas in a large pot and add water above the level of the chickpeas, bring to boil and cook until soft (45-60 min.) adding boiled water whenever water level falls below the chickpeas, removing the foam occasionally and any peels that float. When the chickpeas are soft turn heat off and let the pan's contents cool to room temperature. Pour 70cc of the pan's liquid and all but 1 cup of the cooked chickpeas in mixer and grind to a smooth paste. Add 350g raw tahini paste, 1 teaspoon salt, juice from half a lemon and mix. Spread the hummus mix on a plate, pour the remaining cup of cooked chickpeas on top, cover and let stand for 30 min (not in the fridge). Serve topped with 1/3 cup extra-virgin olive oil, chopped parsley, chopped chilli peppers (optional) and pan-grilled pine nuts (optional). Suitable side dishes include fresh pita (or naan) bread, tomatoes salad, raw onion rings, hard-boiled eggs, fresh tahini, and salt-pickled vegetables (cucumbers, carrots, cauliflower).

Dedicated to Naomi

Shrimp fried rice

(Serves 2)

Rice. Mix 250cc rice with 400cc water in a pot, close the lid, bring to boil and cook on gentle fire for 15 minutes without removing the lid. When done, replace lid with a towel and let stand until the rice reaches room temperature.

Vegetable mix. Chop one celery stem, one carrot, four mushrooms, and four onion springs or one green pepper (optional), mix them with half a cup of peas (possibly frozen), and leave on the side.

Spice mix. Fine-chop one garlic clove, one green chilli pepper, and mix with a (tea) spoonful of chopped fresh ginger and two tablespoons of vegetable oil.

Final step. Heat a non-stick pan on your highest flame and wait until smoking. Put half of the mix of spices and oil and stir for 5 seconds until golden (not brown!), add the vegetables mix and a cup of shrimp, stir-fry for one minute. Empty the pot and leave contents aside.

Heat same pot until smoking, add the second half of the mixed spices and stir for 5 seconds (don't let them burn either), add the rice and stir-fry for 5 to 10 minutes (depending how crunchy you like your rice). Mix one large or two small eggs into the rice and stir fry for one more minute. Add the mix of vegetables and shrimps to the pan, stir fry for a few seconds and serve immediately with soy sauce and sesame oil.

Dedicated to Claudia

Tabouli

(Serves 4)

Mix 1 cup of bulgar wheat with 1 cup of boiling water, 2 tablespoons of extra virgin olive oil (rosemary, garlic, black pepper and/or black pepper-soaked olive oil recommended), juice from 1/2 lemon and a pinch of salt. Cover with a towel and wait until the bulgar reaches room temperature (at least 15 minutes). Chop 1 large cucumber (4-5 small cucumbers are preferred), 6 small vine-ripened fresh & very red tomatoes, 1 garlic clove, a bundle of dill, a bundle of parsley, a bundle of spring onions, a small bundle of mint leaves, one green chilli pepper, and mix with 1/4 cup olive oil and the juice from 1/2 lemon. Mix with the bulgar and add sea salt and freshly-ground black pepper.

Sunday veggie omelette

(Serves 2)

Whisk four medium-size free-range eggs with 1/2 cup whole organic milk. Chop 1 spring onion, a bundle of dill and parsley and mix with 1/2 zucchini ("courgette") grated through the large slits. Grate similarly 50-100 gram of goat cheese (or some other mild cheese) and mix everything. Fry lightly in butter. Serve immediately with toasts and garlic butter.

Mediterranean-style burgers

(Serves 3-4)

Chop a bundle of parsley, 1 fresh medium onion (or a small bundle of spring onions), and 1 chilli pepper, and mix with 350g high-quality minced beef steak, 1 large egg, 1/2-1 teaspoon salt and fresh-ground black pepper. Optionally add: half green pepper (chopped), 1 teaspoon sesame seeds, pine nuts, ground almonds, sunflower or pumpkin seeds. Mix well. Heat vegetable oil (preferably corn oil) in a pot at about 3 cm (2 inch) deep. Prepare small, round, flat "cakes" from the mix (about 3 cm in diameter and 1 cm height) and fry for 4-5 minutes one one side, turn and fry additional 2-3 minutes. Remove from oil and leave on paper towels for 40-60 seconds. Serve immediately with fresh bread. Can also be served cold in a sandwich with lettuce and a thousand-islands dip.

Tomatoes & mushrooms salad

Chop 6 small vine-ripened and very red tomatoes, 1 garlic clove, 1 green chilli pepper, 1/2 fresh medium onion (or a small bundle of spring onion), a small bundle of parsley, and mix with 6 tablespoons of cold-pressed extra-virgin olive oil, juice from 1/3 lemon, salt, and fresh-ground black pepper. Serve within 1 hour.

Optionally add: two coarsely-chopped small cucumbers, a fine-chopped bundle of dill, 10 coarse-chopped olives, sesame seeds.

Dedicated to Christina

Jewish Bagels

(Six bagels; credits: Miri Hanoch & Eyal Shani, Haaretz)

500 white flour
6g dry yeast melted in 1/2 cup tepid water & 1 teaspoonful honey, beat to frothing
1/2 soupspoon salt
30g white sugar
1 scrambled egg
1.5 spoonfuls maze oil
1/2 cup lukewarm water

Mix flour with sugar, salt, and yeast. Add water, oil, and egg. Knead 3 min. until the dough can be rolled to a ball. If too dry add a little water but not to the point where the dough is sticky. Knead another 10 min over a lightly 'floured' top until dough is smooth and flexible. Make a ball, oil it, cover with nylon cling film and wait 90-120 min. until dough doubles in size. Knead again and divide into 6 balls. Roll each ball into cylinder 20cm length and 1.5cm diameter and shape it into a bagel, pinching the ends to make sure they do not open during boil. Let 6 bagels rise for 60 min.

Heat oven to 190° Celsius and boil water in a large pot salted with about 1 teaspoonful of salt per litre, slip each bagel in turn into the boiling water and turn over after one minute. After 30 more seconds remove bagel onto a clean towel and leave for 5 min. Brush bagels with egg white. Oil a large pan and bake for 20 minutes until honey brown.

For the first hour eat as is. During the next hour half the bagels and spread with light cheese with garlic and dill and/or olives. After that freeze bagels to keep fresh. Before freezing you may slice bagel in two and you will be able to defreeze them in a toaster.

Dedicated to Miriam

Granola (cereal mix)

(8–12 servings; credits: Miri Hanoch & Eyal Shani, Haaretz. I've actually used less sugar, honey or maple syrup can be added before serving.)

1 and 3/4 cups oats
1 cup bran flakes
1 cup rye flakes
1 cup broken raw cashews
3 tablespoonfuls shredded coconut
3 tablespoonfuls raw sesame
1/4 cup cane sugar
1/4 teaspoonful ground sea salt
1 teaspoonful cinnamon
1/4 teaspoonful grated nutmeg
1 teaspoonful fresh ginger
1 tablespoonful grated lemon skin

Mix in a big bowl and pour on top:

1/4 cup honey or maple syrup
1/4 cup extra virgin olive oil
2 tablespoonful fresh lemon juice

Mix well until liquids are evenly distributed. Spread in a thin layer in a large pan and bake 10 min. in preheated over at 120 degrees Celsius (248 degrees Fahrenheit), stir, another 10 min. in the oven, stir, and back to the oven for another 5 min. Take out of oven into a bowl, add:

1/2 cup dry fruits (e.g. pineapple)
1/4 cup broken walnuts
1/4 cup broken pistachios (not salted)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup high quality raisins

Stir well and bake for another 10 min. in 120 degrees Celsius. Let dry in room temperature for 90 minutes before storing in a sealed glass jar. Taste improves during the next four days. Serve with yoghurt; optionally add chopped fresh fruits or frozen berries.

Thousand islands dip

Mix two tablespoons ketchup with two tablespoons mayonnaise, 1 teaspoon chilli pepper sauce, 1 tablespoon of chopped dill, 3-4 tablespoons of mineral water, salt and fresh-ground black pepper. Keep refrigerated.