Broccoli Noodle Kugel
In this recipe, you can use either fresh or frozen broccoli. If using fresh, place the broccoli florets in a large pot of boiling, salted water, cook for 3-4 minutes until just tender. If frozen, thaw before use. • 500g large or medium egg noodles • 800g broccoli florets • 3 onions, chopped • 3 […]
BUTTERNUT SQUASH KUGEL
3 large or 4 medium butternut squash, peeled, seeded and cut into 1-inch cubes Oil for brushing and deep frying 130g (2/3 cup) dark brown sugar 120g (1 cup) plain flour 6 eggs Grated rind of 2 oranges 1/2 teaspoon pumpkin pie spice Salt and pepper 12 shallots, peeled and finely sliced into rings Preheat […]
BRAISED RED CABBAGE 2.0
This is by far one of my favorite Ashkenazi dishes, for a humble dish of cabbage it really highlights the best in Ashkenazi cooking, taking a humble ingredient such as cabbage and infusing it with the sweet and sour flavor that has become one of the ubiquitous marks of Ashkenazi cooking. The best part about […]
Arroz con Pollo
1 chicken, skin on and bone in, cut into 8 or 10 pieces depending on size 2 tablespoons vegetable oil Salt and pepper 1 large onion, diced 1 clove garlic minced 1 small carrot, peeled and grated 2 cups brown basmati rice 4 cups chicken stock Season the chicken well on both sides with salt […]
GANTZE TZIMMES WITH MANGO AND GINGER
Adapted from Leah Koenig’s “Modern Jewish Cooking” 1 kg carrots, peeled and cut into round ‘coins’ 1 kg sweet potatoes, peeled and cut into 1 1/2 (4cm) pieces 160ml (¾ cup) mango juice zest of 2 limes juice of 2 limes 190ml (1/2 cup) honey 2 tablespoon brown sugar 1 teaspoon ground cinnamon 1 teaspoon […]
Chicken Pot Pie
Makes 2 medium or 1 very large pie. For roast chicken and vegetables: 2 whole chickens, cleaned and trimmed 6 tablespoons olive oil, divided Salt and pepper to taste The rind of one lemon, plus the lemon itself cut in half 4 cloves garlic, skin on 4 cloves garlic, minced 4 onions, peeled and cut […]
GREEK CASSEROLE
Adapted from the Hadassah Jewish Holiday cookbook Original recipe by Gertrude Unger of White Plains, New York I buy community cookbooks, firstly because it’s an easy and fun way to support a community, and secondly, as I am so curious about people and their food stories, it’s amazing to get a glimpse of a community […]
