Post 250: Website of Betuach Leumi (Hebrew) Great looking menu for Jerusalem restaurant-Igen Migen Hab a Fligen* Freezer Meals: 5 Simple Tips for Freezing Any Soup-2 Spinach Soup recipes I also find it quite surprising but understandable that Betuach Leumi will not answer a question without the following information:
מספר תיק (9 ספרות)

מספר תעודת זהות (9 ספרות)

מספר קוד בנק + סניף (סה”כ 5 ספרות)

מספר חשבון בנק

These mean the location of your bank and your account number!

Igen Migen Hab a Fligen*
by Sybil Kaplan
Photographs by Barry Kaplan
*This is what Israelis used to say to tease Hungarians.

Igen Migen
Yaffa 35/Nachlat Shiva 2- Looks great but I have to pass- maybe try to recreate one or two of the dishes at home.

(By new Hamashbir, walk down Solomon Street a few feet, to just before Danny Azoulay. Turn left down path straight ahead. Opposite back entrance of Shanty Bar with black awning over door is this restaurant.)

Phone – 054 954 9608
Kashrut — Bet Din Yerushalayim, Mehedrin
Hours: Sunday through Thursday, 12 noon to 11 p.,m.; Friday, closed;
Beginning December 1, Saturday night, 7 p.m. to 11 p.m.

Igen Migen is a delightful place to eat Hungarian food for many reasons. Rafael Kohn was born in Hungary and has been in the food industry 20 years in coffee houses, bars and restaurants, in Hungary, Canada, Belgium, Holland and England. He came to Israel in 2012 and decided he wanted to open a kosher chef restaurant.

Igen Migen opened eight weeks ago, just before Rosh Hashanah and, if those who came to eat the evening we were there is any indication, the word has really gotten round quickly.

After interviewing eight chefs, Kohn hired Yochanan Lambiasse, with eight generations of chefs in his family from southern Italy. His father had moved to London, and so he grew up there and studied to be a chef there. He has been in Israel since 1993. He tells us all the fish is fresh every day as are the vegetables and fruit.

The restaurant is small, seats 22 in a sukkah-like patio but can be expanded to 40 and will soon be rebuilt differently. There is no special décor; the tables are black and the tub chairs are an orange, black and beige wicker look. A lit candle adorns each table.

Before we began to sample, what impressed us the most (and continued throughout the evening) was the personal touch of the owner, the chef and the bar tender with the customers. Dan, the bar tender, originally from the San Francisco Bay area, grew up next to the wine region in California, surrounded by orchards. His chatting with customers, recommending special wine to go with their food, showed his hobby, his passion and his knowledge.

Until now, the restaurant has been using a “soft opening” menu; the new menu has just been created.

The brand-new winter menu offers cold drinks, beers, alcohol, and seven wines plus special wines the waiter can explain.

On the new winter menu, there are six starters (NIS 24 to NIS39).-6$-10$

Our first tasting was the starter Savolyai kalacs (NIS 39), which is listed on the new menu under “Taste of Hungary.” This full portion consists of two layers of brioche dough, in the shape of a sunburst, with cheese in the middle and topped with toasted sunflower seeds before being baked. Accompanying the beautifully made, pull-apart bread were four dips: korozott, a cheese dip; olives, figs and mint tapenade with a delicious strong black olive taste; herb and sun-dried tomato pesto; and a roasted red pepper dip. The brioche was very attractive and appealing, and the dips were particularly flavorful.

Next was the full portion, warm, fried polenta with Roquefort cheese and a roasted pear, flavored with Parmesan cheese and basil and a balsamic mint glaze (NIS 38).
Garnished with pomegranate seeds, it was not only attractive, but the cheese and the pear were the dominant tastes, especially pleasing for my companion who loves Roquefort cheese.

There are three soups, all served with rustic focaccia bread, which we did not taste (NIS34-NIS36). There are 4 salads (NIS49 to NIS56) also, which we did not taste.

There are 8 main courses (NIS56-NIS129). The main course we tried was a full portion of sea bass with lightly curried vegetable rice (NIS 120) and a light tasting lime honey sauce. The fish had been fried but was very light with no fishy taste. The garnish were globs of mayonnaise and dill and catsup.

One more main course was a full portion of rakott krumpli (NIS58), in a lovely white casserole, listed on the new menu under “Taste of Hungary.” These layers of potatoes with hard-boiled eggs had grated cheese and a sour cream sauce, garnished with Hungarian paprika before being oven baked. The cheese tasted like cottage cheese but was particularly delicious; we could taste all the other ingredients, none of which were overpowering.

On the winter menu are three side dishes which we did not try (NIS 26).

Owner Kohn and the chef would not let us leave until we tried two Hungarian desserts. There are 6 on the winter menu (NIS 36 to NIS 42).
A full portion of Szilvas gombo (NIS36) is a special plum pudding with vanilla cream, garnished with confectioners’ sugar. Stewed apples were on either side, and all were just the right sweetness.

Palacsinta (NIS38), the Hungarian pancake, came with an apple and buttered crumb strudel filling and confectioners’ sugar on top. This was an exceptionally large portion, not too sweet and beautiful to look at before eating. Needless to say, eating it was delectable.

Mention mist be said that all of Chef Lambiasse’s presentations were exceptional.

Interestingly enough, for such a new restaurant, all the people who were there during the evening we attended, had heard about the restaurant from someone who had eaten there or had eaten there before themselves.

If you have never tried dairy Hungarian food, Igen Migen is definitely the place to come with friends and enjoy.

The author and the photographer were guests of the restaurant.

Freezer Meals: 5 Simple Tips for Freezing Any Soup

Soups are one of the easiest and most reliable dishes to freeze. And by reliable, I mean that you can come home from work, warm up a bowl of frozen soup, and know without a doubt that it will be delicious. So make a double batch of the soups you love most and freeze some for later with these tips.

Many of the rules for freezing soup basically simmer down (…pun intended!) to holding back the ingredients that won’t freeze well and then adding them back in when you reheat the soup later. If you’re making some soup to eat now and some to freeze, just scoop out the portion you want to freeze before adding these final ingredients.

1. Hold Back the Cream: Cream and milk tend to separate and become grainy if frozen. It’s easy enough to freeze the soup without this ingredient and stir it in while re-heating. Non-dairy milks like soy milk and coconut milk theoretically freeze better, but I still find the soup is best when they are added later.

2. Hold Back the Pasta: Pasta turns to mush after freezing. Completely unappetizing. It’s much better to boil fresh pasta and add this directly to the reheated soup.

3. Hold Back Any Ingredients Added in the Last 5 Minutes: Ingredients like fresh herbs and eggs tend to be very delicate, which is why they’re added so late in the game. This makes it likely that they won’t stand up well to being frozen and will taste better if added fresh. (The exception to this that I come across most frequently is canned beans, which do fine when frozen.)

4. Slightly Undercook Vegetables: The vegetables will cook a little more when the soup is reheating, so freezing while they’re still slightly underdone prevents vegetables from turning to mush later on. This is an especially good tip to remember with potatoes. Again, if you’re making some soup to eat now and some to freeze, scoop out the portion you plan of freezing before finishing the soup you plan to eat.

5. Freeze Small Portions: Smaller portions are quicker to warm up for a weeknight meal and easier to arrange in a crowded freezer.

Soups That Freeze Best: Bean soups, vegetable soups, broth-based soups, soups with brown rice or wild rice, pureed soups, beef and chicken soups.

On a final note, remember to date and label all your containers of soup. Soups tend to all look the same once frozen, so you’ll be glad you did!

Cream of Spinach Soup Recipe Healthy Blender Recipes
Prep time: 15 minutesCook time: 40 minutes
Yield: Serves 6 to 8.

Spinach Soup
2 cups chopped fresh spinach – packed – (or 1 10-oz package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter/olive oil
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
1 1/2 cups water
2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)
2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream
Optional: chopped chives and/or ground allspice for garnish
1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
2 Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.
3 Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

Vegan Cream Of Spinach Soup
I-Dream-Of-Spinach Soup

1 head garlic
1 tablespoon olive oil
1/4 cup (20g) finely chopped green onions (mostly the white part)
1 cup (100g) sliced red onion
Celtic sea salt, plus more to taste
1/4 cup (33g) diced celery (about 1 rib)
1 cup (135g) diced zucchini
1/4 cup (12g) finely chopped flat-leaf parsley
4 cups (960ml) vegetable broth (I use Massel)
2 cups (86g) firmly packed baby spinach
1/4 cup (35g) blanched slivered raw almonds or 1/4 cup (35g) raw cashews, soaked
freshly ground black pepper
Preheat the oven to 350 ̊F (180 ̊C).
Cut off the top of the head of garlic, wrap the bulb in aluminum foil, and roast it on a baking sheet for 30 to 40 minutes, until tender. Allow the bulb to cool and then squeeze the garlic pulp out of the husks. This should yield 2 tablespoons or more of roasted garlic. Set aside.
Heat the oil over medium-high heat in a large saucepan. Add the green onions, red onion, and 1/4 teaspoon of salt and saute for 5 minutes, until the onions are translucent. Add the celery, zucchini, and parsley and sauté for 5 minutes more.
Stir in the roasted garlic and the vegetable broth. Increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the spinach and simmer for 5 minutes more, until the leaves are just tender.
Remove the saucepan from the heat and allow the soup to cool somewhat. Stir in the nuts.
Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
Return the soup to the saucepan and warm over medium-low heat. Season to taste with salt and pepper and serve.
Serves 6 as a starter, 4 as a main.

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