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A Blue-Chrome Sky | An Israeli Poem

A Blue-Chrome Sky | An Israeli Poem - 27 December, 2025  A blue-chrome sky The rain, or rather the on-and-off deluge,  has polished the skies to a bright chrome.  Large clouds strive to hide our solid sun  but the light pace like a hidden metronome Flood-filled grays tried its best to reign But the blue would often glow through Or at least sent a few bright rays Turning the storm clouds a lighter hue Dark and charcoal and ash-grey colours With loud noise and scary-looking shadows Eventually fracture over our ancient hilltops In Israel the melody of light never stops.  Flood-filled grays tried its best to reign  But the blue would often glow through  Or at least sent a few bright rays  Turning the storm clouds a lighter hue  In Israel the melody of light never stops Zichron Yaakov, 27 December, 2025
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Chocolate pie with pomegranates and a chocolate sauce

Chocolate pie with pomegranates and a chocolate sauce


I often make this chocolate pie for my family for something sweet for the weekend. It is quick to prepare and I usually have the ingredients already at home. So usually no quick dash to the supermarket is needed :)

Ingredients

For the crust:
Two cups of regular flour ( 1 cup = 250 ml)
3/4 cup of icing sugar (powdered sugar)
100 grams (3.5 ounces) of cold butter, cut into small cubes
2 beaten eggs

For the filling:
4 medium or three large eggs
1/4 cup of sugar
150 grams (5.3 ounces) of chocolate (milk or bitter chocolate) 
50 grams (1.7 ounces) of butter


For the chocolate sauce
100 grams (3.5 ounces) of chocolate
2-3 tablespoons of milk or soya milk 

Directions

  1. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and rub your pie plate with a thin layer of butter.
  2. Mix all the ingredients for the crust together. Your dough should be a bit soft and crumbly but not sticky.
  3. Roll out your dough on a large floured cookie sheet into a circle shape. It should be large to enough to cover the pie dish.
  4. Place the cookie sheet with the rolled out dough upside down over the dish and then  peel off the paper. Gently push the dough down into the pie dish and cut away any extra dough with a sharp knife.
  5. Make small holes with a fork in the dough to prevent too much rising and then bake for about 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit). 
  6. Take out the dish from the oven when the dough just start to turn into a golden brown colour. Place on a counter and allow to cool off. Don't switch off the oven because you will be using it again soon-ish.

    Handy tip: Place the pie dish on a flat oven pan.     This will make it so much easier to take it in and out of the oven.
  7. Melt the chocolate and butter for the filling together on a low heat. Don't do ANYTHING else except for slowly stirring the chocolate and butter together. You can also use a microwave but again - don't let the chocolate burn!
  8. Once everything is melted together, remove the chocolate mixture from the heat but keep on stirring for a while to help cool the mixture down. Set aside to cool down even more.
  9.  Mix (with a mixer) the eggs and sugar of the filling together. The mixture will become all fluffy and increase a lot in size but it takes some time.
  10. Place a few spoons full of the egg mixture into the chocolate mixture to cool it down even more. 
  11. Now fold the all of the chocolate mixture into the egg mixture VERY gently and slowly. You want the mixture to stay as light and fluffy as possible.
  12. Pour this mixture into the pie pan with the baked pie crust and bake again for about 20 - 25 minutes.
  13. Remove from the oven and allow to cool off. Don't worry if the chocolate part of the pie feels a bit soft to the touch, it will harden a bit more when it starts to cool off.
  14. Melt the chocolate, milk or soya to make a nice sauce and serve warm with the cooled off chocolate pie (for some reason soya milk melts beautifully with chocolate).
  15. And if you have any pomegranates around, use their seeds as decoration!

    And just one last look to tempt you..

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Location: Zikhron Ya'akov, Israel

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