Tuesday, January 2, 2018

Zahav, Cooking Israeli

Hi Dear Folk,

From my Zahav cookbook, what we made last week.  Tierney and I had a cooking afternoon together, it was fun.

This is the rugelach we made, such a rich pastry, sour cream, unsalted butter and cream cheese.  We did not cook all at the same time and halved the ingredients and put them in the fridge, they refrigerate well. Could be made ahead of time and then put together and cooked.


Our meat pie came out looking the same and it's a tasty pie.  Cuts beautifully into pieces.


This Tabbouleh salad with parsley and peas is most refreshing.


Christine

3 comments:

01 09 10