Ruth Galai's family recipes
This cheesecake has been very popular among our family and friends, for many years. I first tasted this cake in the 1970's, when our friend Tova brought it to an Independence Day Picnic, which was held every year in the Jerusalem hills, with the members of the Hebrew University Business School. This is a delightful... Continue Reading →
This tasty soup was added to the family's repertoire in the past year; I got the recipe from a friend at the gym; I had partially and impatiently scribbled down only some of the instructions and tried to remember the rest. It wasn't difficult to remember, since it is a very simple (and very good!)... Continue Reading →
Often, when on vacation, we buy a box of shortbread cookies to have in the hotel room, for those moments when we absolutely "need" something sweet to eat. Here is my home-made version of shortbread cookies. Easy to make, easy to eat. As with all cookies that I bake, I always use a double layer... Continue Reading →
This is a delicate and tasty quiche, which is perfect for brunch, for a dairy dinner, a party, or any light meal. The dough (the same dough that I use for all quiches) has sugar in it; this helps the dough get the lovely golden color when baked - and lends it a delicious flavor.... Continue Reading →
This is a yummy, light apple cake, which resulted as a matter of "no choice". We are in Australia now for half a year, living in a small apartment-hotel. We have a little kitchen with four spoons, four knives, four forks, a few cooking utensils, three pots, one frying pan and one rectangular pyrex. At... Continue Reading →
September, 2013. Celebrating Rosh Hashana in Australia. I don't have my regular honey cake recipe with me, and we don't have a mixer in the apartment, so I thought to buy the "obligatory" honey cake for the holiday. But then I came across a recipe by Karin Goren on the internet, and decided to try... Continue Reading →
This is a crunchy, piquant salad. I like to cut the carrots into julienne "matchsticks", but you can cut them as you like. The shallots and garlic should be chopped very finely. The parsley should be cut pretty finely too. We usually have a variety of salads on the table, and this one is a... Continue Reading →
A very pleasant way to serve zucchini; it is baked in a marinade in the oven, and since there is Silan (date syrup) and balsamic vinegar in the marinade, it becomes a bit caramelized and slightly sweet. You can adjust the amounts of ingredients to your taste. If you prefer a less sweet result, then... Continue Reading →
I got this recipe several years ago from my friend Miriam, who so kindly shared this with me. I made it for the family, and they all loved it. This is very easy - you can use whatever amounts you want. It can be "cabbage with rice" or "rice with cabbage", depending on how much... Continue Reading →
This salad is a tasty side dish to any meal. It can be served cold, or at room temperature. This recipe can be seen as a general guideline. The ingredients and the amounts can be varied according to your taste. Ingredients: 1 cup dark lentils2-3 sweet red and/or yellow peppersa few cherry tomatoes halved a... Continue Reading →
Ruth Galai's Cookbook 