Éclairs

Deliiiiicious and quite a simple dessert to make! It takes multiple steps, read them all carefully ahead of time, but once you get to the job it's really very easy to make and can usually be made when you don't have anything else at home since it uses only very basic ingredients.

INGREDIENTS

100g margarine

1 cup water

1 cup flour

¼ tsp salt

4 eggs

Filler:

2 containers whipping cream or heavy cream

3 tbsp sugar powder

METHOD

1.       Boil water with salt and margarine. Remove from fire and add cup of flour.

2.       Mix well and return to fire while mixing until it separates from sides.

3.       Remove from fire and add an egg, mix in well, then add the remaining eggs and mix until smooth.

4.       Put in a bag and form shapes.

5.       Bake for 30min in 200C (392F)

6.     Filler: whisk 2 containers of heavy cream (שמנת מתוקה) with 3 tbsp sugar powder.

Crêpes

One of the most famous foods in the whole world, French Crêpes are a common street food in many countries. It's fillings can be sweet or salty, light or heavy, and the way it is folded varies just as much. The ways to make crêpes at home also vary and are simply based on your preference. You can purchase crêpe pans of various sizes on which you pour the batter and with a motion of your wrist spread the batter to a thin layer. You can also purchase a crêpe maker onto which you pour the batter and spread with a special crêpe spreader that is usually sold together, and that is the way most street vendors make it. But none of this is essential, if you're just starting out - just use your regular pan! 

INGREDIENTS

4 eggs

3.5 tbsp butter (50g)

2 tsp sugar

¼ tsp salt

2 cups flour

2 cups milk

METHOD

1.   Mix dry and liquid ingredients separately, then combine.

2.   Let stand for 30min.

3.  Fry on medium heat and turn when the amount of steam lessens and edges start to set.

4. Serving suggestion: Spread nutella on half the crepe, top it with slices bananas, fold it in half, then fold one third to the middle and the other third over it, creating a pie shaped folded crepe.

Chopped Liver Salad / Chicken Liver Paté

Chicken Liver Paté

Chicken Liver Salad

Chicken liver is one of my favorite ingredients due to its great versatility and usage. The most classic form in which I know it is as a chopped salad, often scooped into cooked egg halves and served as the well known "stuffed egg" appetizer. Otherwise it can be simply eaten as is or spread on bread. 

The French variation of this dish makes it a little more light, airy, and spreadable. Great served on bread or crackers, and makes for a beautiful appetizer as well! 


Find this and other great recipes in my favorite book:

INGREDIENTS

500g chicken liver

4 onions chopped coarsely

1/3-1/4 cup oil or goose fat

Salt and pepper

4 hard boiled eggs (more if you plan to stuff eggs!)

2 tbsp brandy (if making paté)

METHOD

1.  Heat oil in frying pan, add onions and fry until golden.

2.  Add livers and fry for 10mins over low heat until they turn brown and begin to fall apart. Season with salt and pepper.

3.  Using a slotted spoon, remove the livers and onions and refrigerate for a minimum of 30mins. Save the fat.

4.  If making chopped salad: Chop livers, onions, and hard boiled eggs with a knife and mix well, or use a processor. Stir in some of the fat used for frying. Taste and adjust seasoning.
You may now boil some eggs, cut them in half, and place some chopped liver in the egg white, top with mayo and chives for decoration.

5.  If making paté: add 2 tbsp brandy and puree the livers, onions, and eggs until smooth.

6.  Transfter to a terrine lined with cling wrap and refrigerate for a few hours.

7.  Before serving, turn over onto a serving dish, remove wrap, slice into portions and serve with toast. Berry sauce, fruit marmalade or pears poached in sweet wine complement the taste.