Book Review: Sweets, Holidays and Family Recipes – Israeli-Mediterranean Cookbook (Cook In Israel – Kosher Recipes, Mediterranean Cooking 1) by Orly Ziv

Book synopsis:

This cookbook, presenting 34 original recipes, focuses on fresh flavors and simple techniques that are as suitable for weeknight meals as they are for entertaining. All the recipes in this book are Kosher and inspired by Mediterranean-Israeli cooking, and most are vegetarian. You will find recipes with unique Mediterranean flavors such as tahini and almond cookies and malabi, as well as sweet and savory dishes that are suitable for Jewish holidays (or any time of year!) like potato pancakes (levivot), leek patties and zucchini pancakes.

Orly has also included a selection of family recipes that have been passed down by her mother, or are favorites of her children. These no-fail dishes include Greek Eggplant pie, meatballs in tomato sauce (with a Sephardic twist), and the perfect classic chocolate cake.

Featuring beautiful color photographs to accompany every recipe (including many step-by-step photos), this user-friendly cookbook shows that healthy and delicious home cooking doesn’t need to be time consuming or complicated.

My review:

I will admit, I am not one to normally check out ecookbooks. But I am glad I checked this one out.

This cookbook features some delicious recipes (with pictures included) of traditional Israeli/Mediterranean dishes and desserts.

Now what I absolutely loved is that they author included the Western measurements. Take for instance 10g of baking powder. In the US, that would be 1 Tbs. So no searching around on the web to find out what the conversion is!!

I also liked that these meals/desserts are pretty simple. Take the Malabi (a milk pudding). The recipe goes like this:

2 cups of milk or coconut milk

5 Tbsp cornstarch

1/2 Tbsp rose water

1/2 cup cream

1/4 cup sugar

For serving:

Chopped almonds, pistachios and/or strawberry syrup

  1. Put 1/2 cup of milk in a bowl with the cornstarch and rose water and mix until you have a smooth, even mixture
  2. Put the cream, sugar and remaining 1 1/2 cups milk in a pot and bring to a boil. Lower the heat, add cornstarch mixture and cook for 2 to 3 minutes, stirring constantly, until the mixture thickens.
  3. Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.
  4. Drizzle with strawberry syrup and sprinkle with nuts just before serving.

Tip: To make the recipe parve and vegan, replace the milk with coconut milk.

See, even someone who rarely cooks or bakes can make that and not screw it up!!!

How many stars will I give Sweets, Holidays and Family Recipes-Israeli-Mediterranean Cookbook? 5

Will I read it again? Yes. I actually plan on making some of the recipes featured.

Will I reccomend it to family and friends? Yes

Age range? All ages

Amazon links:

Please remember that the prices can and will change

Kindle

Disclaimer: I received Sweets, Holidays and Family Recipes-Israeli-Mediterranean Cookbook from eBookPro for free for my honest review. All opinions stated in this review are mine and mine alone.

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