Thursday, April 7, 2011

BITAYAVON - Another Cooking Magazine Giveaway


If you didn't win my last cooking magazine giveaway, fear not.
Life is full of second chances.

What better time of year to have the market spring up with so many new and exciting publications for the kosher cook?

Bitayavon magazine, already in its second issue, is not just a mini cookbook. Aside from the 65 completely original and previously unpublished recipes that are bursting from its pages, Bitayavon also has interesting and informative articles that provide reading material for amateur and well as advanced foodies.

Interesting food facts, contests, interviews with chefs and recipes containing both common as well as some with a few more unique ingredients, make for a well-rounded publication. It even has a Kid's Cooking Column.

Bitayavon offers international subscription and distribution to Australia, Israel, South Africa, England, Canada and throughout the USA.

Bitayavon is offering a free one year subscription to one lucky blog reader.
Simply leave a comment with your favorite Pesach related tip and one winner will be chosen at random on Tuesday at 10pm.
The contest is open to readers worldwide :)

28 comments:

Y W said...

Just add more oil and sugar than recipe calles for.

Shira said...

LOVE LOVE LOVE IT! Your one bowl cakes was so impressive! I make the cheesecake every Shabbos now and I made a bunch to freeze for Shavous! I cant bake for the life of me, so you saved me!

bbw said...

Flourless chocolate cake. It's great all year round and even better on Pesah.

Deborah said...

My favorite Pesach tip comes from a blogger who suggests you copy your favorite Pesach recipes and put them together so you can use them for menu planning and shopping lists, which will help keep you from buying more than you need for the holiday. Then put them away for next year so you're one step ahead.

SL said...

IMMEDIATELY after pesach, while it is still fresh in your head, write down all the needs and adjustments for the next year.(Ex: 7 lbs Shmura not enough, get another peeler, etc.). Tape this note to the inside door of your pesach cabinet and you'll be so happy you did! (This can be applied to every Yom Tov as well)

Faigie said...

ALWAYS buy fresh spices for Pesach. I find that saved spices, from one year to the next, never have the same oomph as a new jar.

Morah Ema said...

Just looking at the cover makes my mouth water. Do you hire out personal chefs?

Yekkishe Bekishe said...

Use spreadsheets for your shopping lists, this way you can cut down on what was overbought as well as buy enough of what you ran short on.

Also use spreadsheets to set up menus & number of people for each of the meals.

proudmommy0f4 said...

Number one Pesach tip.

Dirt is not Chometz.

FBB said...

Mashed Potato Flakes make a better binder than potato starch (less gummy), and work as a delicious coating for frying, for those who don't use Matzah meal.

SN said...

Make LOADS of blondies and chocolate matza! YUM!!

Natalie said...

cook as much as you can in advance so that you won't have to spend the whole yom tov in the kitchen!

A from M said...

always save your shopping list from year to year so that as Pesach approaches you don't need to start making a list from memory.

Diana said...

Google Docs to save everything from year to year.

Annette said...

Thanks for the opportunity to win and for including those of us outside the US! Here's my tip (heard from my daughter): In addition to dirt not being chametz, always remember that your children are not a karban pesach, but most importantly, the mother is not a karban tamid!

perlsand said...

I can't believe you took away my tip, Annette-great sister's minds think alike, huh?! But I think it sounds so much better in Hebrew.The only better tip I can think of is to make aliyah so you only have 7 days and one seder!
Chag kasher v'sameach to everyone all over the world!

Gitta said...

I spend the day before erev pesach stockpiling "building blocks" - I fry up TONS of onions, and freeze in small ziplocks. Food process TONS of garlic; freeze patted out flat in ziplocks (doubled) - you can break off small pieces and they thaw in nothing flat. Boil (in peel) 10 lbs of potatoes; drain well and refrigerate. Roast several heads of garlic; fridge (great spread on matzo; added to mashed potatoes; smeared on roast...)
Think of what YOU cook and combine prep jobs (chop all the onions at once etc)
And don't forget to enjpy the chag!!

Annette said...

Perlsand, I never even heard of it until Lital told it to me last night. If you win this prize, please share! (I never win these things)

Debbie said...

We don't empty out any kitchen drawers or cabinets for Pesach. It would be nice if our kitchen was big enough to have special cabinets for Pesach, but in place of that, we have two large portable shelf units that we bring into the kitchen and just put everything on there. Flatware we just keep on the counter in one of those plastic flatware sorting thingies. This way when we're finished putting everything away, we're finished completely.

Mrs. S. said...

We also empty as few cabinets as possible. This means that during the chag, most of our Pesach stuff sits on the counters and an extra card table that we set up. But IMHO, the cluttered look is a very small price to pay for simplifying the change-over both before and after Pesach.

Chag Kasher V'Samei'ach!

Proud Tante said...

my best tip is accept help as offered :)

Leah said...

Invest in a good knife. All the prep and cutting will be much easier.

cuzzin buzzin said...

-Write down your menu.
-Remember to write the year, as well.( so the company you always have first day for lunch doesn't eat the same thing four years in a row).
-Mark off recipes that flopped or tasted awful.
-Chop of lots of veggies (squashes, carrots, onions) and bag according to color. great for baking under chicken or adding to soups.
-Use the meat/dairy/parve stickers on EVERYTHING. don't assume you'll remember what's what from year to year.

FBB said...

I don't know if a second comment is allowed, but here goes:

This week: JUST MAKE PESACHDIK SUPPERS!!! Fried fish, baked /poached fish, chicken and potatoes, salad with deli meat in it...it's so much easier than trying to figure out chometz outside, or crowd into the pizza store with the rest of the world! (this tip is definitely more applicable to those with small children at home)

mali said...

Toothpicks are great for cleaning sockets!

Just kidding, that's really Abie Rotenberg's tip.

I guess my best tip is to make all the preparation fun. Turn on the music, sing off-key, break out the silly hats, get excited! It makes everyone want to pitch in, and creates amazing memories. My most exciting time of year as a kid was pesach bein hazmanim, when my 5 older brothers came home and got crazy.

G6 said...

Congrats!
The winner is Deborah.
Please email me your mailing address and enjoy.
guesswhoscoming2dinner@gmail.com

YW said...

I listened to SL and I know how much to get for this year.

YW said...

Write down which version of recipes came out well, so next year you know what kind of chocolate mousse you want to use in the future.