Curried Sweet Potato Soup with Garlic Challah Croutons

curry soup

  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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Pasta Salad and a Pray for Peace

Its really hard to write in days like this. The reality that we live in here in Israel is really absurd. This blog has never been a political one, and will not be one, but to ignore the current situation is impossible. I hope for peace and quiet for all. After getting that off my chest, I can now introduce you to the best pasta salad you've never had! Actually some of you may have had it because since I made the first time over a month ago, I’ve made it at least 6 times, and every time I get the same reaction: “This is the best pasta salad I’ve ever had”. It started off just before the Israeli holiday of Shavuot, when I was invited to a friends house for a potluck meal. I was given the task of bringing pasta salad, and during one of my several phone calls to Danya that week I asked if she had any interesting suggestions to jazz up the typical Greek cherry tomato/red pepper/olive and feta pasta salad. She threw out the suggestion of oven-roasting the tomatoes and adding balsamic... 
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Five Minute Coffee Ice Cream

Somewhere towards the end of June I begin to realize what the near future has in store for me. My pants starts sticking to my legs, I sweat in the morning when putting on my make-up and I go to sleep wondering if the ceiling fan is really going to be enough or I need to turn on the A/C. Yes friends, I begin to realize its the summer. Oh and not just any summer. Its a Middle East summer. The kind that hits you unexpectedly and lasts longer than you can imagine (a good four months!). In this current situation you can either fight it or go with it, and I’m the type to go with it. (Fighting it means you are literally indoors all day with the A/C blasting). I try to relieve the heat by finding creative ways to cool off. I’m super lucky to have a pool in my backyard and thats my first stop to chill. But when I need to really find a way to cool off from the insides I turn to cold foods, freezing ones for the matter: Popsicles, smoothies, ice cream, frozen fruits, etc. When we were asked by... 
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