Ruth Galai's family recipes
This is a wonderful summer cake, easy, delicious. Although I don't use too many plums for this recipe, you can adjust the amount of plums as you like. Enjoy! Ingredients: 4 or 5 plums, cut into quarters or eighths1-2 Tablespoons sugar for sprinkling on the plums before baking.50 grams (1.7 oz) butter, softened or melted1/4 cup... Continue Reading →
Pearl barley can be prepared in several ways - in soups, as a salad, or as a side dish for any meal. This is a recipe for barley served as a warm side dish. Ingredients: 1 cup pearl barley, soaked in water for half an hour, rinsed and drained1 1/2 cups boiling watersaltpepper1 small chopped onion, chopped into small pieces1 carrot,... Continue Reading →
This is the sponge cake that I make every Passover - I first saw it in a cookbook put out by "The Jerusalem Post" about 25 years ago. After having tried many recipes for sponge cake, this recipe quickly became our favorite. I added one ingredient to the original recipe - (2 Tablespoons canola oil), because this makes... Continue Reading →
This recipe I found in an old cookbook which belonged to my mother. The name of the book is "The Complete American-Jewish Cookbook". Unfortunately, the first pages are missing, so I don't have the name of the author. When I was young, I always loved these light and creamy desserts - and I still do... Continue Reading →
This is a very pleasant, light dessert, and SO easy to prepare. It is made by preparing a variation of ganache, but using milk chocolate. Being that I am a milk chocolate "junkie", I choose to use milk chocolate when making this version of chocolate parfait. It is delicate and has a touch of chocolate... Continue Reading →
This recipe I got directly from Savta Rivka - since she cooked without referring to written recipes, I decided to watch her when she was making matza balls for Passover, and I wrote down exactly what she did. I always loved her matza balls; they were SO good - chewy, yummy. These matza balls are not the "fluffy" kind, which are popular in... Continue Reading →
We used to bring these colorful chicken shishlik skewers to the picnics we had with the family in the Jerusalem Forest, or in the mountains around Jerusalem. I would prepare the skewers with the marinated chicken breast cubes, interspersed by colorful veggies like red peppers, yellow peppers, onions, cherry tomatoes, pieces of pineapple, etc. We would grill them on the open grill, while basting them with... Continue Reading →
This is a very refreshing dessert, and very easy to prepare. It can be prepared and frozen in little individual glasses, which is what I usually like to do. Alternatively, you can pour the mixture into a plastic box, freeze it, and scoop it out with an icecream scoop into serving bowls or icecream cones. Another option: pour the... Continue Reading →
Kubbeh are dumplings filled with meat; this dish was brought to Israel by the Jewish immigrants from Iraq and Kurdistan. There are many forms of Kubbeh - some kubbeh dumplings are made of bulgar (burghul) and others are made with semolina (farina) filled with a savory meat filling. Some kinds of kubbeh are fried, some are cooked... Continue Reading →
This is one of the salads that I make in order to justify and prove to the family - and to myself - why I absolutely had to buy and schlep a big "mandoline" slicer from Paris. The vegetables are cut into matchsticks ("jullienne" strips). It is crunchy and very tasty, and I make it... Continue Reading →
Ruth Galai's Cookbook 