At home, on Saturday we roasted a rump steak end which is the best part of the rump. It’s one of the few cuts of meat that’s left in a reasonable price since there’s not much common knowledge of how good it is for roast and steaks. We kept aging it in the fridge (about 4-6 degrees Celsius) for one week at least, then took it out to room temperature few hours before putting in the oven. The roasting time wasn’t long (about 35 min) because we are medium rare enthusiasts.
 |
| Medium rare rump steak |
With it I made some Majadara which is rice cooked with lentils. Made it with whole rice and black lentils.
 |
| Sorry for the crappy picture of the Majadara |
We left the meat outside the oven to cool a bit for 10 minutes before cutting it open. It came out just right, very good meat, soft and juicy, and a lot was left for roast sandwiches which are the best!!
| The dinner, with some roasted onions |
And for dessert a piece of 3 chocolate mousse cake. Great!
Back to Kefar saba, since the last time we’ve been to Dida, Itay and I have been craving to eat the delicious ice cream again. We decided to go solo (without a coupon!) and try to repeat the experience. I took the dark chocolate mousse again and it was great! and also the pecan pie which was pretty good as well.
 |
| Best flavor in Dida is the dark chocolate |
Itay couldn’t resist having his scoop covered with colored candies, he said it was the best thing about the scoop and I think it’s absolutely disgusting.
