APPLE CRUMBLE CAKE
375 g (3 cups) plain flour 350 g (1 ¾ cups) granulated sugar 1 teaspoon salt 3 teaspoon baking powder 4 eggs 240 ml (1 cup) mild tasting olive oil 60 ml (1/4 cup) orange juice 2 teaspoon vanilla extract For filling: 4 apples, peeled, cored and cut into 1 cm cubes 1 tablespoon ground […]
Roasted Mushroom Soup
1 ½ kilo (3 pounds) chestnut mushrooms, cut in half if large 6 tablespoons olive oil, divided 2 (32 oz containers) vegetable broth 1 onion, chopped 3 garlic cloves, minced 2 tablespoons brandy 3 tablespoons plain flour 2 sprigs fresh thyme 1 cup soya cream/whipping cream/coconut cream (optional – but highly recommended) Preheat oven to […]
SALLY’S PERFECT SPONGE CAKE
One of my perfect childhood memories was visiting my Uncle Dave and Aunt Sally; Dave or Dejó (as he was known in Hungarian), was my grandfather’s brother. Of my grandfather’s twelve siblings, the two eldest survived the Holocaust because they had immigrated to America before the war. My grandfather, Dave and the other 8 siblings […]
Cinnamon Raisin Round Challah
Challah: 1.660g (3.66 lbs) strong white flour 180g (3/4 cups + 2 tablespoons) granulated sugar 35g (1/4 cup) active dry yeast 30g (3 tablespoons) salt 20g (2 tablespoons) ground cinnamon 90ml (6 tablespoons) oil 2 large eggs, lightly beaten 750 -1000ml (3-4 1/2 cups) water 300 g (2 cups) raisins Filling: 60 g (8 tablespoons) […]
Mejadra with Black Eyed Peas
Another dish with multiple origins and multiple spellings, Mujadara and its crowd-pleasing status has kept it popular for centuries. It’s mouth-watering and savoury — and that’s even before we add caramelized onions. In honour of Rosh Hashana we have swapped the lentils for black eyed peas, a traditional Rosh Hashana food. We’re inspired by Michael […]
Pomegranate Jelly
Called Jello in America and Jelly in the UK, I love all fruit jell desserts – they are the perfect end for a heavy meat meal. Pomegranate Juice is a bit dry by adding cranberry juice the flavour of pomegranate gets a chance to shine. 480ml (2 cups) pomegranate juice 480ml (2 cups) cranberry juice […]
Apple Butter
The ancient Jewish community of Persia (modern day Iran) have a beautiful tradition of dipping apples and challah into Apple Butter, which is a smooth apple compote scented with cinnamon and cloves. If honey isn’t your thing, try Apple Butter instead. 9 medium sized apples, peeled and cored 240g (1 cup) apple cider 150g (3/4 […]
Lamb with Dates and Honey
The Rama – Rabbi Moshe Isserles – a famed 16th century Polish Rabbi who sets the standard of practice especially in regards of costume for Ashkenazi Jews, exalts us to eat fatty meats on Rosh Hashana as a way to celebrate the new year. Fatty meat would have been seen as a delicacy at the […]
Moroccan Style Apricot chicken
This is one of those dishes I’m inordinately proud of. I grew up on basic chicken, you know the kind, some salt, paprika, and pepper an onion or two for good measure. The first time I spent Shabbat with a friend whose parents had immigrated to America from Morocco and I tasted the amazing combination […]
