Comments for Israeli Kitchen

Comment on Fish in Coconut Milk by Rachel Dangermond

Rachel Dangermond — Sat, 15 Sep 2012 16:40:51 +0000

We were staying in Cadiz and Zahara de los Atunes, Spain this summer and I made this recipe for friends a couple of times – delicious. Thanks so much for sharing it and for the lovely photos.

Comment on Fish in Coconut Milk by silei

silei — Mon, 27 Aug 2012 10:49:43 +0000

I cooked the fish today and it was really good! The onion, tomato and coconut milk came together to gave it a sweet finish so I was really happy with it!

Thanks for the recipe

Comment on Sourdough Onion Bread by The Crochet Lady

The Crochet Lady — Sun, 29 Jul 2012 12:39:07 +0000

I would love to try to make this bread, sounds just like what I grew up with!
Do you have the recipe for your starter? Or can I use another starter recipe?

Comment on Suspicious Object by Jpix Jewish and Israel Photo Blog Carnival #21

Jpix Jewish and Israel Photo Blog Carnival #21 — Tue, 27 Mar 2012 11:56:43 +0000

[...] presents Suspicious Object « Israeli Kitchen posted at Israeli [...]

Comment on Grilled Eggplant and Techinah by Kosher Cooking Carnival #41: From Matzah to Lasagna

Kosher Cooking Carnival #41: From Matzah to Lasagna — Tue, 27 Mar 2012 11:46:40 +0000

[...] presents Eggplant and Techinah « Israeli Kitchen posted at Israeli Kitchen. Browse her blog for more recipes for Passover and the rest of the [...]

Comment on Honeyed Challah Recipe by mimi54

mimi54 — Thu, 23 Feb 2012 13:40:56 +0000

Hi Chana – it was lucky I saw your question – my blog moved to http://www.israelikitchen.com. For up to date posts, please go there. But to answer your question, for this recipe you’ll need 2 oz. or 60 grams fresh yeast. To convert to active dry yeast, use 1/2 package or 1-1/8 teaspoons. It’s not exact but it will work.

Comment on Honeyed Challah Recipe by Kevin Chana Brooks

Kevin Chana Brooks — Thu, 23 Feb 2012 12:39:08 +0000

Hi Mimi, Sadly I don’t live in Israel and when you say a half cake of fresh yeast I don’t know the weight you get there. Here it comes in 0.6 oz packages AND I don’t know if I can easily find it here (we live in Toronto). Is it possible to replace it with active dry yeast and if so how much?
I really appreciate your input with this. I have printed out the recipe and am ready to get the sponge going tonight!
Thanks, Chana

Comment on Sourdough Oatmeal Bread by A Week of Weekday (Vegetarian) Meals | Cooking Manager

A Week of Weekday (Vegetarian) Meals | Cooking Manager — Wed, 11 Jan 2012 14:04:24 +0000

[...] I also served the rest of the pancakes and coleslaw and the last of my sourdough bread. My daughter and husband shared the last bit of rice. Before I went to sleep, I put up the sponge for a quadruple recipe of sourdough oatmeal bread. [...]

Comment on Low-Tech Food Preservation, from Leda Meredith by Friday Roundup #10 and Links | Cooking Manager

Friday Roundup #10 and Links | Cooking Manager — Wed, 11 Jan 2012 14:02:00 +0000

[...] Israeli Kitchen, another source for tasty recipes, has a wonderful guest post by Leda Meredith on Low-Tech Food Preservation. [...]

Comment on Sourdough Oatmeal Bread by Making Gradual Changes: Bread | Cooking Manager

Making Gradual Changes: Bread | Cooking Manager — Wed, 11 Jan 2012 14:01:13 +0000

[...] week I made a quadruple batch of Oatmeal Sourdough Bread. “Instant” unflavored oatmeal is another staple I keep on hand, and my freezer is full [...]