ITALIAN HAMIN
This Hamin requires a few more steps than your average cholent, so be prepared not just to soak the beans overnight but also to make meatballs and wilted spinach to serve as part of the Stew. The directions below are if you plan on serving this dish for Shabbat lunch, and I have given directions […]
SALMON WITH CHICKPEAS AND RAS EL HANOUT
Ras El Hanout, “head of the shop” in Arabic, is a spice blend that includes all the best flavours that a shop has to offer. Used extensively in Moroccan dishes, including by Moroccan Jews. 8 small skinless salmon filets, about 100g each Salt and pepper to season 1 tablespoon olive oil 2 x 400g cans […]
Moroccan Chicken Salad
Adapted from John Gregory-Smith’s Orange Blossom & Honey (If you don’t have a pestle and mortar, follow the directions at the end of the recipe to create the marinade for chicken thighs) 2 cloves garlic ½ teaspoon coarse salt, plus more for seasoning 2 teaspoons ras el hanout 4 tablespoons olive oil – divided Juice […]
POMERANTZ
The history of the Jews of Europe and history has always been intertwined. One of the ritual aspects of the holiday of sukkot involves a blessing said while holding an etrog (citrons) as the Jews cultivated the etrog for ritual purposes they also cultivated other species of cotton alongside. Along the Mediterranean coast the centres […]
HARISA
Is a wheat berry or bulgur porridge, generally cooked overnight and served for Shabbat lunch. Most early civilizations in the Middle East and the Mediterranean subsisted on a diet of grains; eating the grains in the form of porridges, breads and beer. Unsurprisingly, the first Shabbat stews were made almost entirely of grains. The discussion […]
BROCCOLI BREAKFAST MUFFINS
Low calorie cooking spray 1 small red onion, cut in half, and then sliced into thin half moons 12 florets broccoli, steamed 12 eggs, well beaten Salt and pepper to taste Pre-heat oven to 160C (325F) Spay a 12 hole muffin tin well with oil spray and set aside. In a small frying pan over […]
LOTUS SPREAD BLONDIES
250g (1 cup) unsalted butter, plus extra for greasing 2 large eggs 200g (1 cup) light brown sugar 1 teaspoon vanilla extract 225g (2 cups) plain flour 1 teaspoon baking powder 1 teaspoon fine sea salt 150g dark or milk chocolate (60% cocoa solids works best), roughly chopped 130g (about 5 tablespoons) Lotus spread, plus […]
SUPER EASY SLOW COOKED LAMB
Adapted from Diana Henry’s recipe In all honesty, I don’t really like eating lamb and I’m wondering if has more to do with the lamb associations rather than the taste of lamb itself? Jews and lambs; between the pascal lamb, and lambs to the slaughter, every time I cook lamb I seem to have an […]
NO HONEY, HONEY CAKE
Adapted from smitten kitchen 440g (3 1/2 cups) plain flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons ground cinnamon 2 teaspoon pumpkin pie spice 240ml (1 cup) vegetable oil 340g (1 cup) golden syrup or honey 300g (1 1/2 cups) granulated sugar 100g (1/2 cup) brown sugar 3 eggs […]
