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Beet and Yogurt Salad

By: Danya Weiner As a food photographer I am inherently attracted to the sensuality of food. There are those foods which make my job more difficult, and those foods, like beets that make me excited to be shooting them. On a shoot, I am always on the lookout for the sensuality of the food im shooting, and I try to connect to that place in order to create the most appealing shot. For me, it’s not enough that the food tastes good or that it makes sense from a culinary standpoint, but it has to really look good (I know I sound like one of those superficial girls who only looks at hotties). Even the most delicious of foods that looks unattractive has the ability to dissolve all of my inspiration and creativity.  I’m completely biased towards shooting fresh, seasonal and beautifully inspiring produce and food. Here’s an example: this past Monday we were shooting for the blog. I was in the kitchen shredding beets. The little speckles of beet juice that were shooting around my workspace... 
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Mint Chocolate Brownies

By: Danya Weiner Disclosure #1: This recipe is an atypical version of the most typical dessert. Ok, continue… For some odd reason, the (may I saw) amazing combo of mint-chocolate hasn’t become a big hit in Israel. Personally I love the blend, and almost always have a bar of Lindt (Swiss) Mint  (70% cacao) on hand (hidden), for those (many) times when I’m craving something bitter-sweet. A few weeks ago we were invited by friends to a dinner party and I offered to bring dessert. I have a sure-fire recipe for brownies, which I decided I was going to make. The recipe, which belongs to a colleague of mine, Michal Moses, produces the most delicious almost black, rich, bitter-sweet cake. When I got down to making the cake, I realized that I was out of regular dark chocolate, and with two small kids at home, a trip to the market was not in my destiny. There was no other choice than to take my mint chocolate out of hiding. *Disclosure #2- I have a thing for making classic recipes with a... 
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Beef and Rice with Mint and Onion

By : Danya Weiner It’s the afternoon, and I’m at home with three adults and five children. The kids are outside playing in the blow up pool (so small I call it a puddle), in diapers and having a blast. My first instinct is to finally sit down and relax, drink some coffee and chat with the adults, after a long day of work. Slowly I begin to realize that it is almost dinner time, and I, although did not plan to, am in charge of providing food for my spontaneous guests. Within a few minutes I already had a game plan. My first thought was to make quick cornbread which would definitely satisfy the children’s hunger until dinner would be ready. For dinner I decided to take out some ground beef from the freezer and put some rice on the stove. With the cornbread in the oven, I quickly run a mop over the kitchen floor before someone slips, grab a sip of coffee with the adults and then get back in the kitchen. I start chopping garlic, not really knowing where this recipe is leading me to.... 
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Fresh Tarts

By: Deanna Linder For an American, Israel to me appears to be a tribal society. Tribal not in any violent sense, but meaning "societies organized largely on the basis of kinship" as defined by many anthropologists. It was this kinship, mostly between friends, of no familial relation, that ignited my initial love for the country and its culture. For me, this has translated for a fabulous group of friends who have come as close as possible to the family I miss so dearly. In practical terms, this has translated in many group gatherings-our group rolls 18 deep-where undoubtedly food, and lots of it, is served. When it comes the time to divide the culinary duties, somehow, each time, I am asked to make a "peshtida", the Hebrew term for quiche. In the beginning I found it a bit offensive- the only girl in the group with professional culinary training- is being asked to throw a bunch of ingredients together and throw them in the oven.  Then I simply realized that at these group gatherings, peshtida's... 
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Lemony Minty Meatballs

I love making meatballs. Meatballs are the food that most reminds me of home-cooking. I usually prepare them in their classic form, with tomato sauce (olive oil, chopped onion, chopped canned tomatoes, a tad bit sugar, salt and pepper). When I make them in the tomato sauce, I make the sauce in a saucepan and sauté the meatballs in a separate pan, and only after sautéing do I add the meatballs to the simmering sauce. This time around, it was already late at night and I was quite tired (yeah- I went the lazy route- so…), so I decided to skip the whole two-pot deal and decided to combine the sautéing and sauce in one single pan. And that my friends, is the way I got these delicious, easy to make, lemony meatballs (that go great with rice or mashed potatoes). Ingredients for 30 meatballs: 1½ pounds ground beef 1 medium onion, finely chopped ⅓ cup breadcrumbs 2 eggs Zest from one lemon ¼ cup fresh mint, coarsely chopped Salt and fresh ground pepper For sautéing: ⅓ cup canola... 
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