BLUEBERRY SAUCE
200 g (2 cups) fresh or frozen blueberries 150 g (2/3 cup) sugar Juice of one lemon In a small heavy bottomed pot, place the sugar and blueberries and bring to a boil. Lower heat to a slow simmer and cook the blueberries until the sugar has dissolved and you have a sauce with about […]
My first real Yom HaAtzma’ut
https://blogs.timesofisrael.com/my-first-real-yom-haatzmaut/
SFRATTI – JUDEO TUSCAN HONEY AND NUT COOKIES
These stick-shaped treats derive their name from the Italian word “sfratto”, meaning eviction. On Rosh Hashanah, the Jewish New Year, as is the custom amongst Jews from many different cultures and backgrounds, the Jews of Tuscany would surround themselves with symbolic foods, whose names also derived from, or alluded to, proclamations about the year ahead, […]
TURKISH COFFEE FLANS
Like so many other commodities Jews have been involved in the coffee trade from its very beginning. The first coffee house opened in Turkey in 1475 where it became a national craze, not just a meeting place but the government suspected the coffee to be a ruse to undermine the sultan. In 1651 an immigrant […]
MEDIAS – JUDEO STUFFED ZUCCHINI
There are many dishes I associate with my Savta Zahava, and although others make, fish and kubbe and ejeh and all manners of foods, this dish is unique to my grandmothers family and aside for her and her sisters I haven’t encountered others who stuff the zucchini the way she does or calls them medias, […]
HOMEMADE HOT CHOCOLATE MIX
200g (1 cup) granulated sugar 170g (6oz) very dark chocolate (85% cocoa solids preferably – but at a pinch use 70%) broken up 85g (3 oz) high-quality cocoa powder 45g (1 ½ oz) nonfat dry milk powder 5 teaspoons corn starch (corn flour) 1 teaspoon pure vanilla extract ¾ teaspoon salt In the large bowl […]
HUEVOS HAMINADOS
The easiest way to make these slow-cooked eggs is actually just to include 6-8 eggs at the very top of your Hamin or Chulent. After all the ingredients have been added, top the pot with your eggs and add enough water to make sure that the eggs are covered. If you want to make parve […]
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 […]
