Today is April 28, 2024 / /
Today is April 28, 2024 / /
Here at the offices of the Kosher Nexus, yom tov is in the air. Chef Andrea is busy in the UTJ’s Southern Test Kitchen, Chef Amy in Efrat is cooking up a storm, and here in Jerusalem we are cooking and baking day and night. To you, our faithful readers, we wish you a year Continue Reading »
FROM CHABAD Ginger Infused Roasted Carrot Soup Ingredients: 5 purple onions ¼ cup + 1 tbsp. olive oil 2 tsp. salt (divided) 1 tsp. brown sugar 1 tbsp. balsamic vinegar ¼ tsp. garlic powder 2 lbs. carrots 2 ½ cups water 1 inch cube of fresh ginger, peeled 2 cups unsweetened almond milk Directions: Cut Continue Reading »
FROM NPR People across the Levant love their dumplings, even if they can’t agree on a name. Some say kubbeh; others say kibbeh. In Egypt, you might hear kobeba. In Jerusalem, there are perhaps as many variations of the kubbeh as there are cultures in the city. One popular version consists of meat wrapped in Continue Reading »
FROM THE ENGLISH UPDATE MAGAZINE 2 cups yellow split peas 8 cups water 2 medium carrots diced 2 tablespoons minced ginger 2 tablespoons curry powder 2 tablespoons coconut oil 8 scallions (green onions)thinly sliced and divided in half 1/3 cup raisins 1/3 cup tomato paste 1 14 ounce can of coconut milk 2 tsp sea Continue Reading »
Chef Amy used to be a caterer. Every meal here in here home in Israel is a Kosher Nexus Five Fork award winner. Seriously! Here is one of her recipes: Chocolate Pudding Cake 1 cup flour 1tsp. salt ½ soy milk 1 tsp. vanilla 6 tbsp. cocoa 2 tsp. baking powder 2/3 cup sugar 2 Continue Reading »
WE POSTED THIS IN MAY, 2006. GUESS WHAT? WE’RE POSTING IT AGAIN!! DA BLINTZ BOMBE aka BLINTZ SOUFFLE Our Mom used to serve her world famous blintz bomb whenever we got on her nerves. We were six kids and when we all were at the table, things could be very hectic. To this day, we Continue Reading »
Dairy Kugel Recipe Prep: 25 min. Bake: 55 min. + standing Yield: 15-20 Servings Ingredients 4 cups uncooked egg noodles 1/4 cup butter, melted 5 eggs 2 cups (16 ounces) 4% cottage cheese 2 cups (16 ounces) sour cream 2 cups 2% milk 1 package (8 ounces) Philadelphia® Cream Cheese, softened 1-1/4 cups sugar, divided Continue Reading »
With Lag B’Omer just behind us, Shavuot looms ever closer. Here’s a great recipe: White Chocolate Raspberry Cheesecake Original recipe makes 1 – 9 inch cheesecake 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water Continue Reading »
Back in Nov, 2012, we told you about the really fancy chocolate cups, etc, available from Kane Candy. The products make for some really fancy desserts with which you can really wow your friends. All products are Star-D (dairy). The company has added four new products to their already impressive line up. White Chocolate Winter Continue Reading »
Cover a cookie pan with aluminum foil (makes it easier to clean up later) Line the cookie pan with matzahs. Ok if they overlap a little. Melt the margarine with the brown sugar until it starts to boil. Pour this mixture over the matzahs and bake at 375 degrees for 7 minutes. Take the pan Continue Reading »
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