CROCKPOT CHULENT
200g (1 cup) dried butter (or lima) beans 200g (1 cup) dried white (or kidney) beans 2 tbsp. canola oil 2 onions, peeled and finely sliced Kosher salt and freshly ground black pepper, to taste 1 kilo (2.2 lbs) beef brisket, cut into 1-inch cubes 5 medium potatoes, peeled and quartered 2 parsnips, peeled and […]
CHALLAH PUDDING WITH ADVOCAAT CREAM
Adapted from TLV by Jigal Krant 65g (½ cup) mini dried figs, cut into small pieces 100ml (½ cup) whiskey or bourbon 4 eggs 100ml (1 tablespoon less than ½ cup) full fat (whole) milk 125ml (½ cup) double (heavy) cream 60g (⅓ cup) granulated sugar 1 teaspoon cinnamon Pinch of salt 400g (about half […]
HOMEMADE KREMBO
For the biscuit base: 115g (4oz) unsalted, butter (margarine or vegan alternative), softened 65g (⅓ cup) caster (superfine) sugar Pinch of salt 1 teaspoon vanilla extract 125g (1 cup) plain (all-purpose) flour For the Italian Meringue: 200g (1 cup) sugar 120ml (½) water 4 egg whites ½ teaspoon cream of tartar 1 teaspoon vanilla For […]
SAFFRON INFUSED CHALLAH
Large pinch of saffron 35g (1/4 cup) active dry yeast 750 -1000 ml (3-4 1/2 cups) warm water 1.660g (3.66 lbs) strong white flour 180g (3/4 cup + 2 tablespoons) granulated sugar 30g (3 tablespoons) salt 90ml (6 tablespoons) oil 2 eggs + 1 egg yolk For topping: 1 egg, beaten Desired topping, such as […]
TOASTED HAZELNUT ISRAELI COUSCOUS
75g (¾ cup) toasted hazelnuts 840ml (3 ½ cups) chicken or vegetable broth 1 bunch coriander: stems (for boiling); leaves, roughly chopped for serving 445g (3 cups) Israeli wholewheat ptitim (couscous) 3 tablespoons extra virgin olive oil, plus more for drizzling 3 banana shallots, halved lengthwise and thinly sliced Kosher salt and freshly ground black […]
