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Archives April 2012


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Kadaif and Vanilla Cream Cake

By: Danya Weiner   Every Tuesday I make the haul to Jerusalem to teach Studio Photography at Hadassah College. And every Tuesday I pass by the little bakery next to the college and buy myself three little savory cheese pastries to start my day (I’m preggers, im allowed). Over the past few weeks I’ve noticed a new cake in the glass display at the bakery that provoked in me a indistinct memory. The third time I saw the cake it hit me. It reminded me of a cake my mom used to make when I was a child; the memory was so faint though that I was thought that I was making it up. One call to my mom and the issue was solved. She used to make a cake just like the one I had described from the glass display, and she confirmed how much I used to love it. I asked the guy behind the display what the name of the cake is. He said, kadaif and vanilla cream cake. I said, really, that’s it? No fancy name like Napoleon or Black Forest cake. No, he replied-what you see is what you get.  In light... 
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White Chocolate Almond Cookies-Gluten Free

By: Deanna Linder A few weeks back I had quite an eye opening experience. I was at Danya’s house one afternoon when her husband was out of town. It was just about bath time and I requested to help her with the typical house chores while she bathed the boys. Let me fold laundry, do dishes, tidy up, I said. She hesitated and then finally gave me a job to do. She hands me sheets and asks me to change one of her kid’s beds.  Perfect. Just after getting the first corner tucked in, I feel a pull at the other side. There she (Danya) was, helping me, helping her. It was a weird moment; I actually saw myself in her. All of the times my family/friends have tried to help me with something, and me, being the control freak I am, didn’t let them do it all the way. How many times (not many) have I asked friends to bring something to a party I throw, and when I do, I change the serving plate or add seasoning. Besides our names starting with D and being control-challenged, we have a whole lot in... 
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(Matzah) Lasagna- Two Ways

By: Danya Weiner A week of having to eat only unleavened bread (matzah) poses a challenge to all home cooks. Every year I discover though, that there actually is something to do with the stuff, besides the good old matzah brie (an egg and matzah scramble). A few years ago I shot a promotional Passover magazine sponsored by the Israeli meat company,“Adom-Adom”. The chef of the company, Avi Shteinitz, created a surprisingly tasty ragu matzah lasagna. Since then, it’s been in my Passover repertoire and I always get major compliments, the most prominent being the revelation of how similar matzah becomes to lasagna noodles in texture once baked. For this holiday I decided to create a dairy version of the matzah lasagna using the wonderful seasonal greens available during this spring season. Spinach leaves, fresh garlic and leeks found their way into the lasagna, along with fresh ricotta and mozerrella. It was obvious that the veg lasagna version would be just as delicious as the meat... 
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