Ruth Galai's family recipes
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 →
I used to love these cream puffs when I was a little girl; my mother used to make them on holidays or when company came; Sometimes, on my way home from school, I couldn't resist making a detour, and going into the bakery on Broadway (I think the name was "Florence"s", and it was somewhere on 82nd... Continue Reading →
These triangular pastries are traditionally enjoyed at Purim. Every family has their own version of Hamentaschen - and on the holiday, these treats are often baked and then packed up and brought to family, friends, and neighbours as part of the tradition of "Mishloach Manot". You can make them with different kinds of filling. I... Continue Reading →
This is a very light dessert, and so easy to prepare. It is very refreshing and great at the end of a meal. I used to make this icecream way back in the 1970's, and was recently so kindly reminded of it by Sarah Sharon, who used to be our neighbor many years ago. Thanks,... Continue Reading →
Fried Matzas - (Matza Metugenet) I dedicate this recipe to the memory of Saba Itzhak (Biziu). I had not been acquainted with this Passover dish until I saw Saba making it for us on the morning after the Passover Seder, many, many years ago. Each matza or matza half has to be prepared individually; I... Continue Reading →
Our whole family has fond memories of the cucumber salad (MIZERIA) we used to eat at Saba and Savta's house in Tel Aviv. This is a very refreshing salad of thinly sliced cucumbers with snipped dill. This salad is prepared just as it was in pre-war Krakow, Poland. Savta often made it to accompany the... Continue Reading →
This is a tangy, and very pleasing salad. This recipe is a "variation on the theme" of the original Moroccan recipe. Although the original version of this salad calls for the addition of cumin, and a hot spice, I don't generally use them in this recipe. This salad can be made in advance and refrigerated in a closed container till serving time.... Continue Reading →
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