Matkonation- An Israel based food blog

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Winter issue 9


The Course in Action





Keren B


Keren G



Winter Pantry By: Karen Biton-Cohen

Granola Cookies



1-1/2 cups flour 1/2 cup butter, softened 1/2 cup packed brown sugar 1 egg 2 tablespoons milk 1-1/2 cups granola 1 cup raisins

Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Chestnuts By Karen Gershon

Tea By Maya Enov

Soups By Osnat Laster

french onion soup Ingredients

1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere

Preparation Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Meatless Shepherd's Pie By Elinor Adam

Mushroom Shepherd's Pie



1 carrot, diced 1/2 cup broccoli, chopped small 1/2 cup cauliflower, chopped 1/2 cup green beans 1/2 cup green peas 1/2 cup mushrooms, sliced 2 tbsp margarine + 2 tbsp 1/4 cup flour 1 cup vegetable broth 2/3 soy milk 2 tbsp chopped fresh sage salt and pepper to taste 4 potatoes, chopped

Pre-heat the oven to 180 degrees. Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside. Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese. Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired. Bake for 30 to 40 minutes or until lightly golden.

Mamaliga by Efrat Moskovich



By Yael Agrov Hacmun

Warm Desserts By Candice Datnow

Very Strawberry By Orly Avnery

A Note From the Editors The idea to teach food photography and styling workshops came to be after countless of our readers asked if they could come to our photo shoots, or take a private lesson. We recognized the demand for amateur photographers, bloggers, foodies, chefs, and others who simply have a passion for food photography, and decided to provide a workshop based on our aesthetic outlook. After teaching ten successful courses in the past 3.5 years, we are proud to present our first ever "Matkonation Magazine", a compilation of final works of the nine talented students we had the honor to teach this winter. A big thanks to Karen B, Karen G, Osnat, Orly, Elinor, Yael, Candice, Maya and Efrat- for the inspiration you provided us. Danya and Deanna