POMERANTZ
The history of the Jews of Europe and history has always been intertwined. One of the ritual aspects of the holiday of sukkot involves a blessing said while holding an etrog (citrons) as the Jews cultivated the etrog for ritual purposes they also cultivated other species of cotton alongside. Along the Mediterranean coast the centres […]
HARISA
Is a wheat berry or bulgur porridge, generally cooked overnight and served for Shabbat lunch. Most early civilizations in the Middle East and the Mediterranean subsisted on a diet of grains; eating the grains in the form of porridges, breads and beer. Unsurprisingly, the first Shabbat stews were made almost entirely of grains. The discussion […]
BROCCOLI BREAKFAST MUFFINS
Low calorie cooking spray 1 small red onion, cut in half, and then sliced into thin half moons 12 florets broccoli, steamed 12 eggs, well beaten Salt and pepper to taste Pre-heat oven to 160C (325F) Spay a 12 hole muffin tin well with oil spray and set aside. In a small frying pan over […]
LOTUS SPREAD BLONDIES
250g (1 cup) unsalted butter, plus extra for greasing 2 large eggs 200g (1 cup) light brown sugar 1 teaspoon vanilla extract 225g (2 cups) plain flour 1 teaspoon baking powder 1 teaspoon fine sea salt 150g dark or milk chocolate (60% cocoa solids works best), roughly chopped 130g (about 5 tablespoons) Lotus spread, plus […]
SUPER EASY SLOW COOKED LAMB
Adapted from Diana Henry’s recipe In all honesty, I don’t really like eating lamb and I’m wondering if has more to do with the lamb associations rather than the taste of lamb itself? Jews and lambs; between the pascal lamb, and lambs to the slaughter, every time I cook lamb I seem to have an […]
NO HONEY, HONEY CAKE
Adapted from smitten kitchen 440g (3 1/2 cups) plain flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons ground cinnamon 2 teaspoon pumpkin pie spice 240ml (1 cup) vegetable oil 340g (1 cup) golden syrup or honey 300g (1 1/2 cups) granulated sugar 100g (1/2 cup) brown sugar 3 eggs […]
POLISH PLUM CAKE
8-10 plums, stones removed, cut in half if small, or quarters if large 200g (1 cup) granulated sugar 4 large free range eggs, lightly beaten 240ml (1 cup) light/mild tasting olive oil 1 teaspoon vanilla extract Zest of one lemon 2 tablespoons plain, soya yoghurt 250g (2 cups) self-raising flour (or plain all-purpose flour – […]
MERGUEZ AND PEPPERS TRAYBAKE
10 Merguez sausages 5 bell peppers, any colour cut into large pieces or strips 2 large red onions, cut into 1cm thick wedges Approximately 20 cherry tomatoes on the vine 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon clear honey Heat the oven to 200°C/400˚F. Put the sausages, peppers and onions and tomatoes […]
PT’ITIM WITH HADDOCK, ZUCHINNI AND PEAS
4 zucchini 300g frozen peas 250g p’titim (Israeli couscous) 2 tablespoons olive oil 500ml vegetable stock Salt and pepper to taste 4 filets of Haddock 1 teaspoon fish seasoning (we used Bart Blends, which has onion, garlic, lemon peel, dill, parsley, and pepper) Olive Salsa 1 tablespoon capers 1 tablespoon fresh parsley chopped 1/2 cup […]
