Tuesday, December 05, 2006

Long Time gitit

I am trying to juggle everything but with no success... Running from University to work then from work to the gym than running home to cook... and all of this without even having a family not to speak of a partner!!! CRAZY! So apologies (mostly to myself I suppose) for not keeping up with the writing. I Still read my favorite food blogs, trying to keep in touch with "the scene". What I seriously try to do is to bake and bake and cook all the time, and have people over for dinners, lunches and coffee.
Lately I prepared some real nice Bisscotti - they had a tramendous success... None left and people ordered more! Hopefully I will get to it this week. I also prepared divine brownies (divine is how my friedns called them, I persoanlly don't like chocolate as much). I did try Melissa's recipe from the Traveler's Luch Box to a Lemon Almond tort. It came out delicious and beautiful, so thanks to Melissa for publishing this recipe!
I really need to take things around here more seriously and start writing more often. The problem is that with my schedule I hardly have time to breath!!!
So Hannuka is almost over and all the backary's and patisseries around here started to prepare doughnuts. I never really klicked with these greasy oily full of fat type of food but the reason for this is that once you start eating it you cannot stop, and once you stoped you already feel very sick :)... And in order to get rid of one daughnut you have to run for 2 hours or something like that.
Anyhow, it is tasty and there are many variations here for doughnuts (Sufganiyot), each ethnic group has its own version.
There are a few sites that specialize in doughnuts (I guess some people really like it. Legend tells that the origin of the most widespread dougnuts around here came from Germany. You can read more about it here in Wikipedia
In the guide for friend desert around the world you could find pictures and recipe for various types of doughnuts according to different ethnic origins. I am sorry it is a commercial site but it contains some interesting information.
As I mentioned in on of the previous enteries the Israeli food industry has evolved and changed in the past decade or more.
Israelis have developed a more fancy and delicate taste and they demand better or more sufisticated food. This has naturally influenced the demand for more unique doughnuts, and with the opening of so many new patisseries this demand is being taken care of and the supply this year of special doughnuts is absolutely fantastic.
Most bakeries and patisseries still prepare the traditional doughnuts but along side many added special fillings. these are the pictures sold in Roladin

I came accross a filling of

4 Comments:

Blogger Mimi said...

I don't eat doughnuts myself, but I like the idea of eating them! My great-grandmother added brandy to hers; she ws from Quebec with roots in the west of France. I made them once or twice; one of these days I'll give them another try.

7:14 PM  
Blogger Scott at Real Epicurean said...

Nice to see you back blogging again, Gitit. Happy new year!

8:46 PM  
Blogger Scott at Real Epicurean said...

Hey, Gitit - you forgot to blog again!

6:08 AM  
Blogger Scott at Real Epicurean said...

...Have you given up blogging?

12:31 PM  

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