Tel Aviv’s popularity is growing in the European media, finally! In the context of the Belgian Culinary Week in Tel Aviv, we had the pleasure of having chef Viki Geunes here, accompanied by a tv-crew for ATV – Antwerp Television and a reporter from the renowned cooking magazine ‘Culinaire Ambiance‘. In the videos below you’ll see their discoveries in the city…
Part one: Chef Viki Geunes from the renowned ‘t Zilte restaurant in Antwerp discovers the city of Tel Aviv and meets Yossi Shitrit, chef from Kitchen Market, as part of the “Belgian Culinary Week” held at the new Namal Tel Aviv. Viki visits the Carmel Market and enjoys local flavors…
Part two: Viki Geunes and Yossi Shitrit share their local knowledge and host a cooking demo for the Israeli chefs and press. Then Viki meets with Marilyn Ambach and while telling her story, she takes him to her favorite spots around Rothschild Boulevard.
Part three: Viki and Marilyn wander around Jaffa and its charm…
You can watch the ATV reruns here and wait for the May edition of Culinary Ambiance…
Thank you: Willem Asaert, Viviane & Viki, Raf de Mot, Walter Schrooten
Starter: vegetables in the oven with home made Tehina*
Main course: Gluten free pasta with vegetables in a tomato sauce made by Ruth
Dessert: Fresh seasonal fruit with home made herbal tea and cinnamon – good for digestion
*Tehina or Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is an excellent source of copper, manganese and healthy fatty acids omega-3 and omega-6. Tahini’s relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats. (source: Wikipedia). In Belgium you can buy it at Delhaize or Jewish shops in Antwerp like Grosz. You can buy it ready made or raw like ours. Then you just have to add water, salt and some lemon to it and make it as liquid as you please. Besides using it with vegetables you could also try Tehina with some hummus and pita or in your Shakshuka or salad. Endless possibilities….
Photos by Ruth Van Soom
Thanks to Marie-France & Ruth
With wintertime come many of my favorite things; one of them:soup. We always had soup at home and my mom thought me the most basic but best recipes. A few of my favorite soups are Zucchini soup, Chicken soup and here’s my special orange soup recipe for you to try at home. Ideal for warm and cozy home moments. It is pure health in a bowl: pumpkin and butternut squash are low calorie vegetables that are both incredibly rich in vital antioxidants, carotene and vitamins. They contain no saturated fats or cholesterol and are a rich source of dietary fiber and phyto-nutrients. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of the skin and mucus membranes. It is also an essential vitamin for good eye-sight – ever seen a rabbit with glasses :)? Those orange vegetables contain adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
- 2 large sweet potatoes
- 2 large carrots – or more if you like it sweet
- 1 large butternut squash
- 1 medium sized pumpkin – there are many varieties, colors & sizes you can alternate
- 1 large onion
- salt & pepper
- about a tablespoon olive oil
- chicken/vegetable stock/cube
- a mixer
- clean, peel, and cut the vegetables as small as you can
- heat the olive oil in a big pot
- add the sliced onion and let it brown
- add the vegetables and let them brown just for a few minutes
- add boiling water
- add salt, pepper and the cube
- let it boil and cook on medium heat for as long as needed until all vegetables are soft enough
- let the pot cool down and then mix together
make plenty so you can freeze some. i usually keep them in individual plastic pots in order to freeze smaller portions and heat them up quickly later on. you can keep them up to a year in your freezer. just write the date on it.
That’s all folks. Easy and pure health and warmth.