Tuesday, November 29, 2011
Sunday, November 27, 2011
Serves: 6 5 cups milk
75 gr.(2-1/2 oz.) sugar
A pinch of salt
2 tbsp. cornstarch
2 tbsp. ground rice (just grind some rice at your blender)
75 gr.(2-1/2 oz.) blanched ground almonds
1 tsp. almonds essence
Garnish with (one or more from the list):
Bring milk to a slow boil with sugar and salt.
Stir cornstarch and ground rice with 4 tablespoons water to a smooth mixture. Stir mixture into milk while stirring to prevent clumps. Continue to cook while stirring until it thickens. Then, remove pot to the lowest flame, and go on cooking for another 30 minutes, stirring occasionally.
Stir in ground almonds and cook 15 minutes more. Stir in almond essence and remove from heat. Pour into a serving bowl or personal bowls.
Serve chilled.Syrup, Rosewater Source: Sherry Anski: Food of Israel
2 cups sugar
1 cup water
1/2 teaspoon red food coloring
juice of 1/2 lemon
2 drops rose water extract
Pour water and sugar into a saucepan and heat until sugar dissolves. When it boils, lower the heat and cook for another 20 minutes.
Toward the end of cooking, add the food coloring, allow to cool, add lemon juice and rose water extract and mix. To serve, turn each jellied malabi out on a plate and pour a generous serving of red syrup over it. Sprinkle nuts over it and serve.
This unpretentious restaurant serves excellent food at a very reasonable price. They have some inside dining space as well as a large outdoor area. We recommend it.
Saturday, November 26, 2011
Thursday, November 24, 2011
Goocha occupies a busy corner on Dizengoff St in the heart of Tel Aviv. It is guarded by a chunky fellow who only allows patrons to to enter with the permission of a hostess. After waiting a few minutes I found myself barred from entry by this fellow as the rest of our group were shown to a table, evidently he thought I didn't belong there! It was close to full with patrons seated at crowded bare tables both inside and in an enclosed area on the footpath. Menus are available in both Hebrew and English and waiters were also quite fluent in English.
They offer a lunch time deal, even at 3.00 in the afternoon, consisting of a main course of your choice, at the listed price, and an entree, for an extra New Israeli Shekel (NIS) 12 which is about A$3.. They also have a small wine list with a 25% reduction during the day.
Service was prompt, ice water came immediately, and orders were filled promptly. We started with roasted eggplant, crispy calamari and a green salad which was a large plate filled with lettuce leaves, and a plate of thick sliced bread. Every thing was well prepared. The calamari were lightly crumbed, crisp and tender and the eggplant pleasingly spiced, accompanied by fetta cheese and some greens. Mains were substantial. A huge fillet of cod on a mashed potato base was perfectly prepared, A pasta with seafood was offered with a lobster pick and very effective cracker for the claws. There was half a crab buried under the substantial pile of pasta which also had baby octopus, small but exceptionally good muscles, calamari and clams in it. Another pasta dish of seafood and goose breast was equally substantial and satisfying. We enjoyed an Israeli wine reduced to about A$40.It was an extremely good lunch. Inexpensive at A$100 for four entrees and four mains, substantial and satisfying for quality as well as quantity. Still on guard.Score: 14/20
Wednesday, November 23, 2011
It would be an improvement if less of each item was put out at a time and things were replaced more frequently. A table menu for cooked items, like eggs Benedict, would save them lying about too long before being eaten. Here a a few more, not very interesting pic's.