Today - Oreo 100th anniversary - Happy Birthday Oreo!

A recipe – Tahini Cookies

After the last post I felt so guilty. So much butter and sugar... Oh!
So this time - healthy cookies!
If you have a food processor, it takes just five minutes, if not, it will take 10 minutes ...
And it is tasty! Very much!

Ingredients yield: about 30 cookies

½ cup of Tahini (not the pre-make salad…)

1 stick (100 gr.) unsalted butter, softened

½ cup of sugar (white / light brown)

2 tablespoon milk (Soy / Cow)

1 teaspoon baking powder

1 teaspoon vanilla extract

¾ cup of all-purpose flour

¾ cup of whole-wheat flour

Directions

1.     In a large mixing bowl (or – in a food processor), stir together the tahini and butter; add all the other ingredients, and keep mixing until well blended.

2.     Form balls the size of walnuts and place them on a baking sheet protected with baking paper. The dough is dry and crumbly, so squeeze it together to make the balls.

3.     [I like these cookies nice and round, so after I placed them on the baking sheet, I cut them with a top of a glass (or cooking ring)]

4.     Preheat the oven to 350 F (180 C).

5.     Bake for about 15 minutes, until the cookies have turned light gold. Be aware not to bake the cookies too much, it can affect their flavor. Cool on a rack.

A recipe – Creamy mushroom soup in less than 20 min.

Every time I have been asked how to make a dish, my answer started with “oh, it is so easy…” I am afraid my friends no longer believe me.

Nophar, my friend, is the same – if you ask her for a recipe it will be something like: chop, heat, mix and it is ready. Nophar is not only an amazingly talented designer, but also a great cook. Here is Nophar’s Creamy mushroom soup, and it really is that easy to make!

Ingredients

1/2 cup of dried mushrooms

1/2 cup of boiling water

1 large onion - finely chopped

1.75 Oz (50 grams) butter

2 boxes of fresh mushrooms (2 kinds) - wash, take of stem and slice

1/4 cup of mushroom Bullion (not necessary)

4-5 cups of milk

1 cup of heavy cream

Salt & pepper

Sour cream

Directions

1.     Put the dried mushrooms and the boiling water in a bowl and cover for 20 min. Strain and finely cut the mushrooms. (You can use the water to replace some of the other fluids in the soup, it'll give it an extra mushroom flavor)

2.     In a big pot, sauté the onions in the butter until the onion is soft and translucent, then add the mushrooms. Stir for 5-7 min.

3.     In a separate small bowl, mix the Bullion with 1/2 of the milk, and Pour this into the pot.

4.     Pour the rest of the milk, heavy cream, salt and pepper (Do not add the sour cream).

5.     Heat through over low - medium heat, while steering, for about 10 min, until soup is thicker. If the soup comes to a boil, lower the heat.

6.     Soup is ready. Put a dollop of sour cream in your serving bowls, pour the soup over it and enjoy!