Monthly Archives

August 2016

    30 Min Meals, Main dishes, Savory

    Behind the scenes : Hashaked restaurant

    Photo credit: Anatoli Michaelo

    I recently had the pleasure to visit  Hashaked restaurant, a true Tel Avivian institution for the lovers of fresh fish and sea food. The restaurant had been part of the Tel Aviv culinary scene for more than 50 years now, starting as a family joint that served food rooted deep in the family’s Jewish-polish background and evolved into the current menu that reflects the restaurant’s transition to a fine sea food & fish restaurant.  The restaurant managed to gather a wide base of regulars, that keep coming back for the amazing food and personal touch. People used to travel near and far for the restaurant’s chopped liver, homemade icura salad (fish eggs salad) and the famous -complimentary! – Friday apple strudel, freshly made by Haim Shalev’s (the owner) mother.

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    I met Haim on a Sunday morning, and we had a long chat about smoking fish (the restaurant’s trade secret), fishing regulations (did you know that fishing is not allowed during the months of June-August ?) , and the evolution of the restaurant in the past 50 years.

    Haim insisted the I try the smoked trout and salmon, as well as the entire array of salads and appetizers. For a business lunch, including a main dish and unlimited drinks, you’ll pay only 99 NIS (approx. $25/ person). I can guarantee that you will not leave the restaurant hungry.

    I was expecting a huge smoking oven, but discovered that the oven itself is hardly noticeable in the kitchen – you can’t foresee its capabilities from the outside. hashaked (5 of 13)

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    The restaurant also started to hold a weekly BBQ on Monday evenings, featuring specials like seared scallops,  Grouper skewers and filled fish.

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    The appetizers were great – refreshing, delicious and well seasoned. The hot falafel was one of the best that I’ve tasted, and the Icura was addictive. Everything is homemade and made fresh. I received 12 different types of salads and all were excellent.  The salads were served alongside fresh bread from the adjacent “Lehamim” bakery, another local institution.

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    After the appetizers, I was served with a generous plate of smoked Trout and Salmon which were succulent and full of flavor. I understood why so many restaurants were trying to get a hold of Haim’s smoking secrets.

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    Hashaked restaurant

    90 HaHashmonaim St. Tel Aviv-Yafo
    Phone: +972 –3-561-0546

    Business lunch: Sunday-Thursday, 12:00-17:00 PM, 99 NIS/ person. Including unlimited drinks. 


    The restaurant was kind enough to give us one of its signature recipe for a filled sea bass. Try it at home!

    Filled Sea bass/ Hashaked restaurant

    דג ממולא מסעדת השקד צלם אנטולי מיכאלו (2)

    Photo credit: Anatoli Michaelo

    For the fish:

    600 grams sea bass fillet, divided to 2 portions

    1 tbsp olive oil

    salt & pepper to taste

    1 medium onion, chopped

    1 tbsp chopped corriander

    1/2 clove of garlic


    Grind 300 grams of the sea bass. add chopped onions, coriander, garlic, olive oil and seasoning.

    fill the other sea bass fillet with the filling, hold both sides of the fish and close with a toothpick to create a pinwheel.

    For the sauce:


    1 cup water

    1/4 cup distilled vinegar

    1 chopped carrot

    1 onion, sliced into rings

    1 tsp red curry paste

    1/4 tsp salt

    1 tsp sugar

    several rosemary leaves


    Preheat the oven to 180 c/360 f . Bring all of the sauce’s ingredients to a boil and simmer for 10 min.

    Arrange the sea bass wheels in a deep baking pan and top with the sauce. bake for 20 min. Serve and enjoy!


    Frozen Treats

    Nectarine-rhubarb-peach & cherries ice pops

    Summertime! I lately purchased a Fox Run Frozen Ice Pop Maker from Amazon and boy am I glad  I did!

    This mold has 10 cavities to create a perfectly shaped retro-style popsicle. It also has a tray with 10 slits to insert your wooden sticks and to keep them in place. In short – a great purchase.

    The excitement around this has been big. Big enough that I started to receive orders. It has also become an obsession because the flavor options are practically endless, and once you experiment a little and come up with a basic recipe, you can pretty much use it for anything. So the temptation is BIG.

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    SO, one of the first flavor combinations I came up with  was a mixture of fruits and condiments I had at home, which I figured would work very well together (which they did). I found a recipe online from the “People’s Pops” cookbook, that basically uses about a 3/4 cup of simple sugar syrup (made with a ratio of 1:1, that is 1 cup sugar for every cup of water) for every 4 cups fruit+ about one cup of some additional form of liquid (yogurt, coconut milk, water etc). Don’t be afraid to play around with different flavor combinations. If you have only nectarines/peaches/other fruit that will also work great. You can also taste the mixture before you freeze it to check for sweetness. Be aware that the sweetness mellows down once frozen so even if it seems a little overly sweet, it will decrease for sure. The sugar also plays a big part in preventing the mixture from crystallizing and becoming too hard.

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    Nectarine-rhubarb-peach & cherries ice pops

    for the pops

    2 cups chopped rhubarb (about 4 stalks)

    1 cup peeled & cubed nectarines

    1 cup peeled & cubed peaches

    1/2  cup greek style plain yogurt (alternatively coconut milk/coconut cream)

    1/2 cup water (or try the amazing h2coco coconut water)

    3/4 cup simple syrup


    Simple syrup

    1 cup sugar

    1 cup water


    Cherry syrup

    1 cup fresh/frozen cherries, pitted

    1 cup sugar

    1 cup water


    Make the cherry syrup. Simmer all the ingredients in a sauce pan for 7-10 min until the mixture thickens. Strain and set aside to cool.

    Prepare the simple syrup by simmering the sugar and water until the sugar dissolves. boil for an additional minute or so and remove from the heat. Set aside to cool.

    Puree the fruits, yogurt, water & simple syrup. Pour evenly into the 10 cavities of your ice pop molds. Top with the cherry syrup. Freeze for an hour and then stick the wooden sticks in the center of each popsicle (it will be easier to insert when semi-frozen). Freeze for at least 6 hours, preferably overnight.




    30 Minute Meals, Gluten Free, Savory

    Low Carb Cauliflower Pizza {GF}

    Howdy all!

    Have I got the most amazing, mouthwatering and Bikini-friendly pizza for you! and it’s gluten free. And delicious. And real.

    don’t believe me?

    Try it for yourself and see.

    What I love about this pizza is that it’s basically guilt free to eat. I mean you still ingest the tomato sauce, cheeses (or vegan cheeses) and other additions other than just cauliflower, but all in all it’s still made mostly of vegetables (AKA the cauliflower) so you shouldn’t feel bad if you end up eating half of the pizza 🙂

    there are a lot of cauliflower pizza recipes out there (it has become a huge trend, naturally), but mine is slightly different. First, although I did use dairy cheeses, you can easily swipe them for a vegan alternative. My base is eggless (unlike most  variations) and what firms it up is the addition of polenta and corn meal to the cauliflower dough.

    So whether you’re a vegan, vegetarian or a carnivore, you can adjust this basic pizza to your liking.

    Cauliflower Pizza

    serves 4 

    Cauliflower dough

    Florets from one large cauliflower

    Salt & pepper

    1 cup shredded cheese mix: mozzarella, gouda, parmesan etc

    1/2 cup harina pan P.A.N Harina Blanca - Pre-cooked White Corn Meal 2lbs 3.3oz /corn meal/polenta flour



    Cook the cauliflower florets in boiling water with plenty of salt. strain and pat dry. mash/rice the florets. Season the mash with salt & pepper, add in the cheeses and corn meal. You should end up with a doughy texture. Add more cornmeal if necessary. Form the dough in desired shape. Chill until ready to bake.

    Tomato sauce

    5 tbsp tomato paste

    2 tbsp olive oil

    5 tbsp water

    Oregano (fresh or dried), to taste

    Basil (fresh or dried), to taste

    salt & pepper, to taste

    pinch of brown sugar

    toppings: pepperoni, cheeses, veggies etc

    Sauce: mix all sauce ingredients. Set aside.


    Preheat oven to 400f/200c. Bake the cauliflower crust for 15-20 min, until brown and “dry”. Pour the tomato sauce on top. Sprinkle with cheeses and add-ons. Bake for an additional 10-15 min, until cheese is bubbly.

    Let cool for 5 min before slicing & serving.

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    Breakfast Treats, Drinks

    Classic Affogato

    The ultimate summer dessert to wake up your senses!

    Affogato – and yes, you’ve guessed it, it is Italian – literally means “drowned”. And what a splendid and accurate way it is to describe what happens in this humble dessert.  All that’s involved is basically drenching several scoops of vanilla ice cream with a cup of espresso or other type of strong coffee.  The hot-cold, acid-creamy combination is nothing but to die for. Add some crunchy cookie crumbles, whole/smashed coffee beans or cocoa nibs and you’ll be in 7th heaven.

    Any vanilla ice cream would work well in this recipe. Chocolate will also be perfect if you prefer your Mocha over the vanilla variation.

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    serves 2 

    2 large ice cream scoops (vanilla/chocolate)

    2 shots espresso, or other strong coffee

    crunch of choice (coffee beans, cocoa nibs, cookies, crumble)


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    Scoop ice cream into serving dishes or cups. Pour hot coffee on top. Garnish with crunchy bits. Serve immediately.