TUSCAN RICE SALAD
200g (1cup) basmati rice 400g (1 tin/can) chickpeas 250g (about 3 medium) ripe tomato, finely diced 1 clove garlic minced 10 black olives, roughly chopped 1 bunch fresh parsley (about 20g) finely chopped ½ bunch fresh basil (about 10g) roughly torn Juice of one lemon 2 tablespoons olive oil Salt and freshly ground black pepper […]
AUNT EUDICE’S PESACH SUGAR COOKIES
400g (2 cups) sugar 250g (2 cups) fine matza meal (cake meal) 300g (2 cups) potato starch 100g (⅔ cup) vanilla sugar 180ml (¾ cup) vegetable oil 5 large eggs Demerara (raw) sugar for sprinkling In a large bowl mix, all the ingredients together, save the demerara sugar for later. Divide the dough into three […]
SAVTA’S PESACH MEATBALLS AND POTATOES
500g minced beef 1 egg ¼ cup matzah meal 1 tablespoon ketchup 1 teaspoon salt ¼ teaspoon pepper Oil for shallow frying 500g potatoes, peeled and cubed Oil for deep frying Salt In a large bowl, combine the minced beef with egg, matzah meal, ketchup, salt, and pepper. Shape into 1 inch balls. Heat oil […]
MUFLETA
7g (2 ¼ teaspoons) active dry yeast 350 ml (1 ½ cups) warm water 1 teaspoon sugar 2 teaspoons salt 500g (4 cups) plain (all-purpose) flour About ½ cup vegetable oil Place the yeast in a small bowl with ¼ cup of the warm water and the teaspoon of sugar, give it a stir and […]
CANTUCCI DI PRATO (almond biscotti)
Adapted from Anna Del Conte – the concise Gastronomy of Italy A pinch of saffron 1 teaspoon boiling water 100g (1 cup) almonds in their skins, roughly chopped 40g (⅓ cup) pine nuts 250g (2 cups) plain (all-purpose) flour 225g (1 ¼ cup) caster (superfine) sugar ¼ teaspoon baking powder 3 eggs ½ teaspoon fennel […]
MY SAVTA ETA
I sometimes feel as if I don’t have any rights to the Holocaust narrative; that it was my grandparents’ or even my parents’ story. I sometimes feel that even those who don’t have a family connection to the Holocaust have more of a right to the story than I do. The reason being that, in […]
