The weather gods clearly didn't approve of me poking fun at the Israeli tendency to totally over-react to the changing seasons.
Last Monday, just hours after I'd mailed out my Delicious! newsletter where I spoke of the national mass hysteria produced by the first rain, I headed out confidently in the midst of a downpour and suddenly found myself window-deep in a flash flood just outside of Netanya.
A dramatic rescue by a passing Mei Eden representative followed - it's ironic that an employee of a water company saved me from the gushing torrent - and I was forced to abandon my car in the muddy river as he drove me to dry land.
Sadly, my 'blue bomb' is no longer and I am left with a new respect for the unforeseen dangers of a Middle Eastern winter.
On the subject of my poor car coming to a watery end, it seemed only appropriate that I share a fish recipe with you this week, as it too met the same fate.
Enjoy....and if any of my readers happen to be selling a reputably waterproof Ford Focus or know someone who is....please drop me a (fishing) line.
Seriously. I don't relish the thought of having to shop for classes with only Egged buses at my disposal.
NO-FRY ZESTY LEMON & HERB CRUMBED FISH
1/3 cup Kraft/Hellmans mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
6 skinned fish fillets
2/3 cup breadcrumbs
1 teaspoon salt
Grated zest of a lemon
2 tablespoons sunflower/canola oil
1: Defrost fish if frozen and dry well with paper towels then make a few diagonal slits on each side of the fillets.
2: Mix mayonnaise, lemon juice and chives on a flat plate and mix breadcrumbs, salt and lemon zest on a separate plate.
3: Coat fish well in the mayonnaise mixture and roll in the crumb mixture, patting it on firmly, then refrigerate for 1 hour if time permits.
4: Coat the base of an ovenproof dish with a thin layer of oil and heat in the oven at 180 C. 5: Turn fillets once in the hot oil and then bake uncovered at for 20 to 25 minutes till cooked.
Last Monday, just hours after I'd mailed out my Delicious! newsletter where I spoke of the national mass hysteria produced by the first rain, I headed out confidently in the midst of a downpour and suddenly found myself window-deep in a flash flood just outside of Netanya.
A dramatic rescue by a passing Mei Eden representative followed - it's ironic that an employee of a water company saved me from the gushing torrent - and I was forced to abandon my car in the muddy river as he drove me to dry land.
Sadly, my 'blue bomb' is no longer and I am left with a new respect for the unforeseen dangers of a Middle Eastern winter.
On the subject of my poor car coming to a watery end, it seemed only appropriate that I share a fish recipe with you this week, as it too met the same fate.
Enjoy....and if any of my readers happen to be selling a reputably waterproof Ford Focus or know someone who is....please drop me a (fishing) line.
Seriously. I don't relish the thought of having to shop for classes with only Egged buses at my disposal.
NO-FRY ZESTY LEMON & HERB CRUMBED FISH
1/3 cup Kraft/Hellmans mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
6 skinned fish fillets
2/3 cup breadcrumbs
1 teaspoon salt
Grated zest of a lemon
2 tablespoons sunflower/canola oil
1: Defrost fish if frozen and dry well with paper towels then make a few diagonal slits on each side of the fillets.
2: Mix mayonnaise, lemon juice and chives on a flat plate and mix breadcrumbs, salt and lemon zest on a separate plate.
3: Coat fish well in the mayonnaise mixture and roll in the crumb mixture, patting it on firmly, then refrigerate for 1 hour if time permits.
4: Coat the base of an ovenproof dish with a thin layer of oil and heat in the oven at 180 C. 5: Turn fillets once in the hot oil and then bake uncovered at for 20 to 25 minutes till cooked.