A Taste of Teva, The Teva Global Cookbook by Chef Ayelet Latovitch

By Chef Ayelet Latovitch

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Dissolve yeast in ¼ cup of warm water, leave for about 15 minutes 2. In a large mixing bowl, cream sugar and butter together, until light ½ cup / 115 g butter and fluffy. Add eggs to creamed mixture one at a time while 4 egg yolks beating. Sift in flour and salt. Add yeast mixture to bowl and mix. 4 cups / 600 g / 20 oz white flour Place in greased bowl, cover and refrigerate overnight. 2 tsp salt Nut Filling: 4 egg whites 3. Filling: Place egg whites in a bowl and beat until frothy. Mix in remaining filling ingredients.

Coat the saucepan with oil and fry the flour until it browns slightly. serves 3-5 2 tbsp flour Add the potatoes and then cover them with water as required. Water (according to the saucepan’s size) Stir gently, add the parsley and the spices and stir again. Bring to 4-5 potatoes, quartered a boil. Salt, pepper, paprika, garlic powder, to taste continue to cook covered, over a low heat. The soup is ready when 2-3 garlic cloves, peeled and chopped the potatoes are soft. Bon appétit! Family Gathering 2.

Place the beef in a bowl and cover with the mixture. Rub the 2 tsp milled black pepper mixture into the beef - you’re really looking for the beef to be 2 tsp allspice entirely covered by all the spices that will infuse the meat. Store 2 tsp cinnamon the beef in the fridge for a week. Rub it once or twice a day. 2 tsp mace and saltpeter 3. Tie up the meat into a good shape and place in a pan. The pan 2 tbsp black treacle will have to be quite big as the beef needs to be covered with 2 tbsp brown sugar water, so check prior to starting the cooking.

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