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 […]
CASHEW CARAMELS
*Like other candy, don’t be tempted to replace the butter and cream here. **you will need a candy thermometer and a heavy-bottomed pan to make these. 225g dry roasted cashews 100g butter 250ml double (heavy) cream 200g golden syrup 160g light brown sugar 1 teaspoon vanilla extract ¼ teaspoon flakey sea salt Toast the cashews […]
CARROT CAKE
Adapted from New York Cult Recipes by Marc Grossman Ingredients: 235g (1 ¾ cup + 1 ½ tablespoons/8 ½ oz) plain (all-purpose) flour 2 teaspoons baking powder ¼ teaspoon salt 2 ½ teaspoons pumpkin pie spice 135g (⅔ cup/4 ¾ oz) light brown sugar 125ml (½ cup) vegetable oil 4 eggs 1 ½ tablespoon orange […]
RAINBOW SALAD
Rainbow Salad Salad: 6 cups chopped romaine hearts 4 cups sliced red cabbage 1 large Pink Lady apple, halved, cored, diced 1 Asian pear, halved, cored, diced 1 mango, peeled, diced 1 Persimmons, peeled, diced 1 nectarine, halved, stone removed, diced 3/4 cup blanched hazelnuts, toasted, coarsely chopped 1/2 cup pomegranate seeds Poppy Seed Dressing: […]
MOROCCAN BASTILLA/PASTILLA
Moroccan Bastilla/Pastille What to do with all your leftover chicken from festive meals? This savory-sweet pie from the Moroccan kitchen has deep Sephardic roots and belongs on your table this holiday season. Follow along with Ilana to make this simplified version, using one pan and your leftovers! 1kg onions, diced 4 tablespoons olive oil 1 […]
HOMEMADE BAGELS
Adapted from Nigella Lawson – how to be a domestic Goddess 1 kilo (8 cups) strong (high gluten) white flour, plus more for kneading 1 tablespoon table salt 7g (2 ½ teaspoons) fast action/easy blend yeast 2 tablespoons sugar 1 tablespoon vegetable oil, plus more for the bowl 500ml (2 cups plus 2 tablespoons) warm […]
