Silver Travel Cook Club - June 2021
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And you could win a copy of renowned Israeli chef Yotam Ottolenghi’s latest recipe book Ottolenghi Flavour.
In this stunning new cookbook, Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works.
Ancient Israel: 8-day fully inclusive escorted group tour
Having made it onto the government’s ‘green list’ for travel, Israel is one of the hottest travel destinations right now and this historic Holy Land has so much to offer, from ancient ruins and religious relics to ultra-modern cities.
Wendy Wu Tours’ 8-day tour, Ancient Israel, features all the must-sees and a host of wonderfully authentic experiences which put you right at the heart of the local culture.
Starting in the cosmopolitan city of Tel Aviv, here you’ll explore Jaffa – the world’s oldest active harbour, before travelling to Caesarea to view the fascinating Roman ruins. Travel to the shores of the famous Sea of Galilee and then onto Tabgha to the site of the miracle of Loaves and Fishes.
Admire the spectacular surroundings as you drive through the scenic Jordan Valley, into Palestinian Territory, and ride a cable car to the Quarental Monastery on the sensational Mount of Temptations. You’ll get to float in the rejuvenating waters of the Dead Sea and explore the ruins of the iconic Masada Fortress.
In Bethlehem, enjoy an authentic Palestinian dancing show whilst feasting on delicious, traditional cuisine, and in Mount Zion visit the Cenacle, King David’s Tomb and Dormition Abbey, before heading to Mount of Olives to discover the Church of Ascension. Before your flight home from Tel Aviv, you’ll explore some of the most famous sites in Jerusalem – Temple Mount, Dome of the Rock and the Western Wall, and end the day with a Shabbat dinner prepared by a local Rabbi.
Departure dates and pricing:
23 October or 20 November 2021 from £2,380 pp
14 May, 22 October or 16 November 2022 from £2,670 pp
- Low deposits of £99pp
- Pay final balance just 6 weeks before departure
- 1 free date change included as standard
Preparation time: 20 minutes
Cooking time: 10 minutes
- 2 large pitta breads
- ½ aubergine, cut into 1 cm thick slices
- 1 tomato, roughly chopped
- ¼ cucumber, chopped
- 3 cabbage leaves shredded (red or white)
- 2 hard-boiled eggs, sliced
- 1 tsp olive oil
- Juice of ½ lemon
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp white or red wine vinegar
- 3 tbsp tahini
- 2 tbsp hummus
- 3 tbsp plain yoghurt
- Salt and pepper to season
Brush the aubergine slices with olive oil and place in a griddle pan over a medium-high heat. Fry on both sides until golden brown and soft. Sprinkle the aubergine with salt and set aside.
In a bowl, mix the tomatoes, cucumber, 1 tsp of lemon juice and parsley together. Season with salt and pepper to taste and set aside.
In another bowl, toss the cabbage with the vinegar and season with salt.
To make the dressing, mix the tahini and yoghurt until smooth, then add the remaining lemon juice and 1 tbsp of water. Stir until smooth and season to taste.
Warm the pitta bread in a toaster and slice to form a pocket
Spread the hummus inside the pitta
Then place the fried aubergine on top and drizzle each slice with the tahini sauce
Then top the aubergine with the sliced eggs,
pickled cabbage and cucumber/tomato mixture
Top tip: To add an even more authentic taste, spread
some amba (pureed mango pickle) on the pitta after the hummus.
Read more about all of our Silver Travel Cook Club recipes.
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