A Japanese Meal in Jaffa- Hot Soba Soup and Agadashi Tofu

Soba Soup

By: Danya Weiner Sometimes dreams do come true. This dream involved being spectator to a mother and daughter cooking together, Japanese food, beautiful dishes and the elegant aesthetics watching the two of them dance in the kitchen. The dream also entailed the subtle range of flavors that characterizes Japanese cuisine. On that day, nothing more could've made me happy. Ill go back to that sublime morning. I met Yoko and Liran through a mutual friend Yonatan. Yonatan had told me that his very good friends Liran and Yoko were about to open a spa together in Jaffa. Once the spa had opened they had asked me to come and photograph the place for them. Even I who has lived in Jaffa for over a decade felt exciting roaming through the picturesque alleys of the Ajami neighborhood, opening the door of the spa, to find one of the most beautiful places I have seen, which so harmoniously combines to worlds of Jaffa and Japan. Instead of asking for payment for the photography session, I decided to... 
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Cauliflower and Spinach Baked Latkes

This Hanukkah we decided to do a recipe a bit out of the ordinary. Hannukah is synonomous with fried foods- latkes (potato pancakes) and sufganiyot (jelly-filled donuts) are about the only things we eat here for 8 days straight! So now, in the middle of this deep fried holiday, we decided to do a recipe with a touch of health, a load of bright colors, and still really tasty. We used baharat in this recipe- if you can find it, you can easily make it yourself. Check out the recipe here. Cauliflower and Spinach Latkes We used spinach for these latkes but you can replace the spinach with Swiss chard or kale. Ingredients for 25 latkes: 1 medium cauliflower, broken up into florets 1 large bunch of fresh spinach 2 tablespoons + 1/3 cup olive oil 1 large onion, finely diced 2 garlic cloves, crushed 1/2 teaspoon baharat 2 eggs 1/2 cup breadcrumbs salt and fresh ground pepper Preparation: 1. Cook the cauliflower florets in a large pot filled with boiling water for 10 minutes, until softened. Strain... 
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Curried Sweet Potato Soup with Garlic Challah Croutons

  In winter (if thats what you can call 75 degree weather), I like to start the weekend off by making a large bowl of soup. Its the kinda food that works for both lunch and dinner, and is great to have around when unexpected guests come over (which happens a lot). I started the season with a delicious mushroom and barely soup, moved on next to Jamie Oliver's perfect Minestrone, and then to our classic chicken soup. And then I had the urge for a sweet potato soup, knowing that my man is a big fan. But with so many recipes online (its a popular soup here in Israel), I got lost. And I’m a recipe kinda gal. I love a good recipe, love sticking to it, and love making it over and over and over again, in the exact same way, with the exact same taste. Danya on the other hand, is my exact opposite. She likes to take a recipe, change it around, find her own twist, and change it a little bit every time. So I channeled a bit of Danya and started letting my hands run free and culinary skills... 
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Lentil and Butternut Squash Curry

It’s been awhile I know. And it’s not like we didn’t have recipes/photos/posts. Danya does a really good job updating the Hebrew site often, and I, well, there is no other way to put it- I’m slacking. Long days of work and afternoons with the kids simply don’t seem to leave me with much mojo for nighttime blogging. But I promised this recipe awhile ago to my BFF’s (who ate it and loved it), and so I’m back- and with a really good recipe. The man and I did a cleanse in July, and while I had a hard time keeping up with just a weeks worth of banal eating (which included a day of begging Danya to take me to the hospital which turned out just to be caffeine withdrawal), the man is still going strong with the no meat, no dairy, no sugar, no flour diet. So for the past few months I have been on the search for healthy vegan recipes, and when Danya came up with this genius one, the search ended (at least for a few weeks). I literally made this dish week after week, and no one ever... 
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Marzipan for a Happy New Year

Danya and I have different world views when it comes to recipes. I love the classics and she’s really into twisting, tweaking and changing recipes until they are hers. So when we sat down to brainstorm about what we wanted to post for the upcoming Jewish New Year (Rosh Hashana), I came out and said it- “Why don’t we do a recipe for a delicious honey cake”. She gave me one look and if I had to translate it in my own tongue it would have said- “Seriously!”. So instead of going for the super traditional route (apple cake is like the pecan-pie of Thanksgiving), I decided to let her take this holiday. (Don’t worry classic lovers, I’ll get the next holiday). We teamed up this year with one of the best bakeries in Tel Aviv, Margoza bakery. It’s tiny and family run, and it’s Danya’s and my favorite spot for coffee before a shoot, for a lunch meeting and even for an afternoon baked snack. So when we sat with Michal, the owner of Margoza, we picked her brain for an untraditional... 
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