Ejeh
10-12 large Swiss chard leaves, washed and trimmed One large onion finely chopped 6 eggs, beaten 2 tablespoons olive oil (or vegetable oil) Salt to taste Lemon wedges to serve Wash the leaves well, and then cut as much of the green away from the stems as possible. Cut the green leaves into smallish pieces […]
Broccoli Noodle Kugel
In this recipe, you can use either fresh or frozen broccoli. If using fresh, place the broccoli florets in a large pot of boiling, salted water, cook for 3-4 minutes until just tender. If frozen, thaw before use. • 500g large or medium egg noodles • 800g broccoli florets • 3 onions, chopped • 3 […]
BUTTERNUT SQUASH KUGEL
3 large or 4 medium butternut squash, peeled, seeded and cut into 1-inch cubes Oil for brushing and deep frying 130g (2/3 cup) dark brown sugar 120g (1 cup) plain flour 6 eggs Grated rind of 2 oranges 1/2 teaspoon pumpkin pie spice Salt and pepper 12 shallots, peeled and finely sliced into rings Preheat […]
BRAISED RED CABBAGE 2.0
This is by far one of my favorite Ashkenazi dishes, for a humble dish of cabbage it really highlights the best in Ashkenazi cooking, taking a humble ingredient such as cabbage and infusing it with the sweet and sour flavor that has become one of the ubiquitous marks of Ashkenazi cooking. The best part about […]
Arroz con Pollo
1 chicken, skin on and bone in, cut into 8 or 10 pieces depending on size 2 tablespoons vegetable oil Salt and pepper 1 large onion, diced 1 clove garlic minced 1 small carrot, peeled and grated 2 cups brown basmati rice 4 cups chicken stock Season the chicken well on both sides with salt […]
GANTZE TZIMMES WITH MANGO AND GINGER
Adapted from Leah Koenig’s “Modern Jewish Cooking” 1 kg carrots, peeled and cut into round ‘coins’ 1 kg sweet potatoes, peeled and cut into 1 1/2 (4cm) pieces 160ml (¾ cup) mango juice zest of 2 limes juice of 2 limes 190ml (1/2 cup) honey 2 tablespoon brown sugar 1 teaspoon ground cinnamon 1 teaspoon […]
Chicken Pot Pie
Makes 2 medium or 1 very large pie. For roast chicken and vegetables: 2 whole chickens, cleaned and trimmed 6 tablespoons olive oil, divided Salt and pepper to taste The rind of one lemon, plus the lemon itself cut in half 4 cloves garlic, skin on 4 cloves garlic, minced 4 onions, peeled and cut […]
GREEK CASSEROLE
Adapted from the Hadassah Jewish Holiday cookbook Original recipe by Gertrude Unger of White Plains, New York I buy community cookbooks, firstly because it’s an easy and fun way to support a community, and secondly, as I am so curious about people and their food stories, it’s amazing to get a glimpse of a community […]
Meatball Soup
For the meatballs: ½ kilo (1 lb) ground beef 1 egg 30g (¼ cup) matzo meal or plain breadcrumbs 2 tablespoon ketchup 1 tablespoon mustard 1 teaspoon salt For the soup 2 tablespoons olive oil 2 large onion, peeled and finely chopped 2 large carrots, peeled and finely diced 2 large sticks celery, finely diced […]
