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Sarit Afriat

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Artichoke and Mushroom Salad

Name: Artichoke and Mushroom Salad
Ingredients: 1 package Button mushrooms; 1 can Chopped artichoke (you can also use fresh artichoke or frozen artichoke boiled in water); 6-7 Cherry tomatoes; 1 Red onion; A little parsley; 2 tablespoons Soy sauce; Salt and black pepper

7 Ingredients

Ingredients

1 package Button mushrooms
1 can Chopped artichoke (you can also use fresh artichoke or frozen artichoke boiled in water)
6-7 Cherry tomatoes
1 Red onion
A little parsley
2 tablespoons Soy sauce
Salt and black pepper

Preparation

Lightly fry the onion and add the soy sauce.
Add the sliced mushrooms, the artichoke and the halved tomatoes. Remove from the heat.
Season with salt, black pepper and a little lemon.
Garnish with chopped parsley and serve warm.

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Previous recipe: Light and Quick Tomato Soup

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וואוו

Ingredient	Cup	Tablespoon	Teaspoon
Powdered sugar	120 g	8 g	3 g
Chopped nuts	100 g	6 g
Finely ground nuts	85 g
Rice	200 g
Honey	360 g	22 g	7 g
Butter Melted butter	240 g	15 g 14 g
Peanut butter	250 g
Raw tahini	240 g
Salt	250 g	20 g	6 g
Maple syrup	240 g
Liquids Water, orange juice, milk	240 g 240 ml	15 g 15 ml
Nutella	280 g
White sugar	200 g	12 g	4 g
Packed brown sugar	240 g	15 g	5 g
Semolina	200 g	10 g
Can of condensed milk	398 g
Can of coconut milk	400 g
Cookie crumbs	110 g
Dry breadcrumbs	125 g
Chopped dried fruit	150 g
Ground poppy seeds	70 g
Coconut	100 g
Cornstarch	140 g	10 g
White flour	140 g	10 g
Whole wheat flour	125 g	8 g
Cocoa	140 g	10 g
Jam	330 g
Dulce de leche	400 g
Chocolate chips	200 g
Oats	100 g
Oil	200 g
Coconut oil solid melted		14 g 14 g

Oven temperatures Description	Gas mark	Celsius	Fahrenheit
Very low heat		105	220
		120	250
Low heat	1	135	275
	2	150	300
Medium-low	3	160	320
Medium	3	170	340
Medium	4	180	355
	5	190	375
Medium-high	6	200	390
High	7	220	430
	8	230	445
Very high	9	245	475

Yeast
50 g fresh yeast (a "Shimrit" packet / cube) = 2 tablespoons dry
yeast. 1 tablespoon dry yeast = 10 g
To replace dry yeast with fresh yeast, multiply the amount by 3
1 g dry yeast = 3 g fresh yeast

Baking powder / baking soda / vanilla sugar
Packet = 10 g
Tablespoon = 8 g
Teaspoon = 3 g

Gelatin
Gelatin packet = 14 g
Tablespoon of gelatin = 10 g
One gelatin sheet = 4 g
Gelatin packet = 3½ gelatin sheets
To dissolve 1 g of gelatin use 5 g

Eggs
Egg size 1 (L) – 65 g and over
Egg size 2 (M) – 55-60 g
Egg size 3 (S) – 50 g
Egg white – 40 g on average
Egg yolk – 20 g on average

Oil and butter
The oil should weigh 85% of the butter's weight
100 g butter = 85 g oil
200 g butter = 170 g oil
1 cup oil = 200 g
100 ml oil = 90 g

Replacing oil / butter with applesauce
100 g butter = 100 g applesauce
100 ml oil = 100 ml applesauce

Replacing eggs with applesauce
1 egg = 60 g applesauce

US measures
Butter stick = 120 g, ½ cup
8 oz = 1 cup = 240 ml = 16 tablespoons
4 oz = ½ cup = 120 ml = 8 tablespoons.
2 oz = ¼ cup = 60 ml = 4 tablespoons.
1 oz = 2 tablespoons = 30 ml = ⅛ cup.
½ oz = 1 tablespoon = 15 ml = 3 teaspoons.
0.16 oz = 1 teaspoon = 5 ml = ⅓ tablespoon
1 pint = 480 ml = 2 cups.
1 quart = 960 ml = 4 cups.

Self-rising flour
A small package weighs 350 g
1 cup self-rising flour = 1 cup plain flour + 1 teaspoon baking powder
1 kg self-rising flour = 1 kg plain flour + 2 packets of baking powder

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