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Shoshy Malka Roback

@hamatconfoodtips

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followers

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I am an Israeli food junkie! I love food, cooking, baking, eating and sharing recipes! Israeli & Middle Eastern food blogger, tips and stories.

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A perfect day with a perfect daughter at a perfect hidden gem #gibbsgardens #hiddengems #naturephotography #israeliblogger by @hamatconfoodtips

11

5

13 hours ago

Chicken Noodle Soup! It really works!

So when a family member is feeling under the weather every jewish mother I know makes this soup! Simple ingredients, low in calories and light on the stomach.

This easy recipe is written below and by the way you don’t have to have a cold to enjoy this full of goodness soup.

אין כמו מרק עוף עם אטריות ביתי. במיוחד שמישהו במשפחה לא מרגיש הכי טוב. המרק הזה כל כך טעים שלא מפסיקים בצלחת אחת שיהי לכולם המשך שבוע טוב ושקט

What you need:
8 chicken thighs boneless and skinless… all fat trimmed off
2 tablespoons Osem chicken flavor soup mix or any chicken bouillon mix - you can use any broth you like
Half a packet of baby carrots sliced or 4 full size carrots sliced into medium size rounds
1 onion chopped small
½ teaspoon black ground pepper
Parsley chopped - about ½ cup
Thin fine soup noodles like vermicelli. I use Osem soup noodles

How to prepare:
Bring a large pan of water to a boil and add soup mix.
Add chopped onions and carrots
Add chicken
Add pepper
Stir and bring to a boil. Simmer and cover for 1 and a half to 2 hours on medium to low heat. Make sure the soup continues to bubble a little.
Check periodically to see if more water needs to be added.
Add parsley and cook for 15 more minutes.
Taste to see if any salt is needed, usually the bouillon mix is salty enough. All ingredients can be adjusted to your taste.

This is the best chicken noodle soup you’ll ever taste. Minimal ingredients and low in calories.
Enjoy!

For more delicious recipes go to my blog hamatcon.com by @hamatconfoodtips

30

0

5 days ago

Shabbat Shalom everyone!!

My shabbat Salmon is really an anytime salmon…and it looks so beautiMy Shful on the table for any occasion…Simply made and served over roasted seasoned vegetables. I needed to use up vegetables from my fridge, I refuse to throw away anything that is still good enough to cook! This dinner is so quick, easy to prepare And voila! You have the perfect healthy dinner! The colors of the vegetables are so beautiful, this dish looks so impressive and it took so little time to prepare! The recipe is written below. Have a beautiful Shabbat everyone!

‎לכבוד שבת הכנתי מנה של סלמון כל כך טעים מתובל ברוטב שלי שאני מכינה שהגשתי מעל ירקות צבעוניות וזה נראה כל כך יפה על השולחן
‎המתכון רשום כאן שתהיה לכולנו שבת שלום ושקטה‫!‬

Heat oven to 350 deg F

What you need:
2 large fillets of fresh salmon
For the vegetables:
Vegetables of your choice… I used yellow squash, 2 boiled potatoes cut into chunks, 1 large tomato cut into chunks which gives you the moisture, 2 cups each of broccoli and cauliflower, 1 cup of carrots. 1 teaspoon cumin, 1 teaspoon, salt, ½ teaspoon black pepper, 1 teaspoon Philadelphia Israeli spice or sweet paprika , 1 teaspoon sumac, 1 teaspoon turmeric. 2 tablespoons olive oil. Juice of half a lemon.
Add all ingredients to the vegetables and mix well. Place in oven for 45 min turning them a couple of times.

For the salmon fillets: marinade:

1 cup soya sauce, 3 tablespoons Silan date syrup, 2 teaspoons mayo, 1 teaspoon Dijon mustard, 1 cup chopped Cilantro. 2 tablespoons olive oil.

Whisk all together and cover the salmon completely with the marinade.

Take out the veggies from the oven and place your salmon on top. Drizzle the salmon with olive oil.

Bake on 425 deg F for 15 minutes! Enjoy!#israeli_kitchen #foody #salmon #salmondinner #foodie by @hamatconfoodtips

8

1

10 days ago

⁨ ⁨#lightrail #telavivcity #telaviv #tlvdaily #רכבתקלהתלאביב⁩ by @hamatconfoodtips

11

0

22 days ago

Brunch in the Sun
#Brunch #tlv #telaviv #telavivbeach by @hamatconfoodtips

19

3

a month ago

#bengurionairport #bengurion #tlv #tlvdaily #telaviv by @hamatconfoodtips

13

4

a month ago

Yogurt banana ice cream pops with coffee chocolate drizzle and chopped pistachio, cashew and hazelnuts!

Wow! You simply don’t understand how decadent these ice cream pops are! Low in fat, healthy and guilt free. I used regular 1.5% plain yogurt but you could definitely use plant base yogurt to make it vegan!

Those who have followed me for a while know I am obsessed with making ice cream in the summer. I refuse to buy it and will make new varieties every year! This is a new creation I came up with yesterday so that I can use up all these ingredients I had at home! I have a few different ice cream recipes on my blog hamatcon.com and will add these too! Recipe is written below, enjoy!

אתם פשוט לא מבינים כמה טעימים הארטיקים האלו! יוגורט ובננות בבלנדר עם קצת סוכר ווניל ויש לכם ארטיקים מושלמים ממש ואוו! רוצו ותכינו! המתכון רשום כאן למתה!

What you need:
For pops:
4 bananas
2 containers plain yogurt - I used 1.5%fat unsweetened (use plant based yogurt to make it vegan) 300 grams
1 cup Oat milk (you can use any milk)
3 tablespoons sugar
1 teaspoon vanilla extract

For drizzle:
100 grams Chocolate melted in a microwave safe dish at 30 minutes increments until smooth. I used a coffee/chocolate mix I had

Add crushed nuts if you like between drizzles. I used pistachios hazelnuts and cashews.

Blend all pop ingredients together. Pour into ice cream molds. Freeze until completely firm. Take out of molds.

Drizzle chocolate quickly, put some nuts on top and drizzle over again. Freeze for a few hours until all pops are firm.

#israeli_kitchen #bananayogurt #icecreampops #healthyicecream #foody by @hamatconfoodtips

20

6

3 months ago

Every summer I make my own ice cream pops. I like to know what goes into them and these should really be called health pops.

They are made from 3 ingredients. I do add sugar to mine for a little more sweetness but you don’t have to. Bananas, peanut butter and oat milk are the main ingredients. A little vanilla extract and you’ve got the most delicious vegan ice cream pops.

Dip them in melted chocolate if you like and sprinkle them with your favorite colors. I make them weekly for my teen granddaughter…it’s her favorite snack! Enjoy.

The recipe is written below and will be added to my blog hamatcon.com

אין כמו ארטיקים שמכינים בבית. אני אוהבת לדעת מה שנכנס בפנים והארטיקים האלו עשויים מבננות, חמאת בוטנים וחלב סויה. אני הוספתי קצת סוכר אבל חייבים. המתכון רשום כאן. שיהיה שבוע טוב ושקט לכולם.
טעות: לא חלב סויה, השתמשתי בחלב שיבולת

What you need:

For ice cream pops
4 bananas
1 cup peanut butter
1 ¼ cups oat milk for vegan but you can use any milk
1 teaspoon vanilla extract
3 tablespoons organic sugar (optional)

For chocolate dip
2 cups of chocolate chips
1 teaspoon coconut oil

To make:
Add all ingredients to your blender and blend until smooth.
Pour all into your favorite ice pop molds
Freeze until hard

Melt chocolate and coconut oil in 30 second increments

Line a tray with parchment paper
Take pops out of freezer and quickly dip each pop half way in melted chocolate (see video)
Pop them back into freezer for 30 minutes.
Enjoy these perfect and nutritious pops.
#israeli_kitchen #foodie #bananapeanutbutter #icecreampops #vegan by @hamatconfoodtips

12

0

3 months ago

Happy Father’s Day by @hamatconfoodtips

20

2

4 months ago

We used to spend a fortune on birthday cakes and there’s no reason to.
So for the past few years I have been making the birthday cakes myself.
Using pure ingredients without all the additives in store bought cakes. Nothing fancy but very delicious.
I made this cake for my daughter’s birthday
She loves strawberries so this was an easy choice.
I made a strawberries and cream cake. Recipe will be on my blog hamatcon.com and is also written below.

Shabbat Shalom everyone
שבת שלום ושקטה לכולם

What you need:
16 oz strawberries (you won’t use them all) sliced thin

For cake: this is my basic recipe for a sponge cake
8 oz self raising flour
8 oz butter
8 oz sugar
4 eggs
1 teaspoon vanilla extract

For cream:
250 ml whipping cream cream
80ml packet of vanilla pudding
½ cup of any milk. I used oat milk

Strawberry jello made to packet instructions and set just a little. So it can be spread on top of the strawberries

Oven set 350 degrees farenheight

For cake:
Mix all ingredients in a bowl or a mixer until combined and smooth. Line 2 8 inch cake pans with cake liners and spray the sides with a little oil. Pour the mixture in and bake for 25 minutes or until a toothpick comes out clean. Let cool.
For the cream:
Add all ingredients to a mixer bowl and whip until it thickens to desired texture for spreading.
Spread some of the cream on one of the cakes, add some of the strawberries (see video) and put the other cake on top like a sandwich.
Cover the rest of the cake on top and sides with the cream and straighten with a spatula.
Put the rest of the sliced strawberries on top. (See video)
Add the slightly set jello on top of the strawberries and spread with a brush. Put in the refrigerator for about 2 hours.
Serve cold and keep refrigerated.
That’s all there is to this beautiful cake. Enjoy!
#strawberriesandcream #strawberriesandcreamcake #israeli_kitchen #israelichef #birthdaycake by @hamatconfoodtips

20

0

4 months ago

The perfect weekend celebrating the perfect daughter💖 by @hamatconfoodtips

23

0

5 months ago

by @hamatconfoodtips

16

0

5 months ago