CLASSIC POTATO LATKES
I love watching food bloggers and up and coming food stars, they always have the best tips, two of which I think are great. The first; to keep your oil turning bitter and lots of black bits floating around, add 2-inch pieces of raw carrots to the oil along with whatever you are cooking, the […]
Schrodinger’s Cardboard (Ilana Epstein)
Matzah. The bread of paradox. How can this very basic bread mean so much to so many? Even the Torah can’t seem to keep it straight – is it the “bread of poverty” (Lechem Oni) or is it the “bread of freedom” (Lechem Cherut). Is it our birthright or the last vestige of our slavery? […]
DECADENT CHOCOLATE DESSERT
For the Brownies: 75 g (3oz) unsalted butter or margarine or coconut oil 250 g (9oz) dark chocolate (55% cocoa solids), chopped 15 g (½oz) cocoa powder 2 teaspoons vanilla extract (or tow packets vanilla sugar) 250 g (9oz) caster (superfine) sugar 4 large eggs 100 g (3½oz) ground almonds For Chocolate Mousse: 150 g […]
ILANAS SHEPHERDS PIE
2 tablespoons olive oil 4 medium onions, peeled and diced 4 medium carrots, peeled and diced 4 celery sticks, diced (1 ½ cups) passata (tomato sauce) plus extra 1 kilo shredded slow-cooked lamb (see recipe below) Alternatively: ½ kilo (1 lb) ground beef and ½ kilo (1 lb) ground lamb Salt and pepper 1 recipe […]
HAMANTASHEN FILLINGS
Each recipe of filling makes enough to fill one batch of Ta’am hamantashen dough The rule of thumb with all hamantashen fillings is do not overfill! 1 teaspoon is more than enough to fill regular-sized hamantashen. Brownie stuffed hamantashen: Freeze any leftover brownies you may have, or make fresh. Cut frozen brownies into a 1 […]
PEANUT BUTTER AND JELLY PIE
1 quantity short crust pastry 125g butter (or vegan alternative) at room temperature 125g caster sugar 2 medium eggs 2 good punches of salt 125g ground almonds 1 tbsp flour 200g smooth peanut butter (preferably with no added sugar) 215g (⅔ cup) seedless raspberry preserve 1 tablespoon apricot jam 1 teaspoon water ¼ cup honey […]
PIZZA EBRAICA
Adapted from Leah Koenig 55g (1/3 cup) glacé cherries, cut in half 55g (1/3 cup) chopped candied citrus peel 120ml (½ cup) sweet red wine 150 ml (⅔ cup(150) vegetable oil 200g (1 cup) granulated sugar 1 teaspoon vanilla extract ½ teaspoon salt 350g (2½ cups) plain flour, plus more for kneading 70g (½ cup) […]
SALT BEEF AND CABBAGE STRUDEL
Makes 2 strudels; each serves 5-6 as a side dish Don’t get distracted by the combination of the words ‘strudel’ and ‘cabbage’ in the title – though it sounds strange it tastes amazing. Be patient and let the cabbage cook until it is super soft, crunchy cabbage is not what you are after here, the […]
PASTA PUTTANESCA
500g linguine 2 tablespoons good olive oil 6 garlic cloves, very thinly sliced 4 anchovies, roughly chopped 2 tablespoons tomato puree 250ml passata ½ tsp chili flakes (optional) 4 tablespoons good-quality black olives, stoned and roughly chopped (we used dried) 4 tablespoons capers, roughly chopped 1 (160g) tuna packed in olive oil Parmesan cheese to […]
