HOMEMADE PESTO
90g fresh basil 60g pine nuts, toasted 3-4 cloves garlic, minced 100ml olive oil Salt and pepper to taste Extra olive oil for storage In the bowl of a food processor, pulse the basil, pine nuts, and garlic, until everything is well minced, scrape down the sides of the bowl and pulse a few more […]
EMPANADAS
Makes 12-15 medium sized empanadas Though many think of empanadas as South American savory handheld pastries, they are in fact originally from Spain. The author of the Shulchan Aruch – Rabbi Joseph Caro (1488-1575) writes about empanadas in his treatise on Jewish law. Empanadas travel east with the Jews fleeing the Spanish inquisition, many say […]
BRAZILIAN FLAN
200g (1 cup) sugar 2 cans (405g/28 ounces) sweetened condensed milk 300ml (1 ¼ cups) whole milk 2 eggs + 1 egg yolk 1 vanilla bean (optional) or 1 teaspoon vanilla extract Preheat oven to 180℃ (350℉) Place the sugar in a small saucepan with a handle (the handle makes it easier to swivel the […]
Alfajores
This sweet Argentinian treat can be found in bakeries all over Israel, sadly many are overly sweet. The homemade versions have the perfect balance between sweet and crumbly and are well worth the effort! *We use just a bit of dulce de leche to sandwich our biscuits together, but you can use as much as […]
Sweet and Sour Meatballs
One of the many flavor profiles that come across in old-world Ashkenazi recipes is the sweet and sour combination found in fish, meats, and vegetables. It may have to do with the sugar beet production that started in the early 19th century in the area of southern Poland and northern Ukraine. All of the sudden […]
AREPAS
300g (2 cups) arepa flour (precooked cornmeal) 2 teaspoons kosher salt 2 tablespoons vegetable oil for frying Desired fillings (such as butter and cheese for serving) *Arepa flour is precooked corn flour, https://www.amazon.co.uk/Harina-Pre-Cooked-White-Maize-Flour/dp/B00P6VAO4A Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups of warm water. […]
SCHNITZEL
Schnitzel Homemade schnitzel in our home has hero status. There is no food we love more as a family, especially fresh from the frying pan. Schnitzel, the idea of coating a thin piece of meat in breadcrumbs and frying it finds its origin in central Europe. Non-Jews would often cook pork, veal, and beef in […]
POTATO KUGEL
*I always place the tins on top of a baking tray, as the kugels tend to spill oil everywhere, the trays catch any spills and my oven doesn’t start smoking. **We use this amount to make 2 medium kugels or 4 small, no matter what size you choose, be sure to put a layer of […]
HOMEMADE PRETZELS
The additional step here of baking your baking soda is optional – it gives you a darker finish and a more authentic taste, but the results without the additional step will be equally delicious – though a bit paler. To transform baking soda (sodium bicarbonate) into sodium carbonate you will need; 220g (1 cup) baking […]
