Fresh Fig Salad
Aside from the wonderful contrasts of taste created by adding fruit to salad, the feeling is further enhanced by the celebration of the fig. The fig season is short – from the end of August through to early autumn – so make the most of the fruits while they are at their peak. 3 small […]
Cucumber salad
4 small cucumbers, halved lengthwise, seeded, and sliced very thin. ⅓ cup white wine vinegar. 1 tablespoon lemon juice 2 teaspoons extra virgin olive oil 1 ½ teaspoons sugar 1 teaspoon salt ⅛ teaspoon pepper ½ cup pitted black olives, chopped coarse 1 shallot, sliced very thin ½ cup chopped fresh parsley 1 teaspoon minced […]
Homemade Hummus
Over the last 3 years and for quite a few numbers before that, we have been experimenting with hummus. And then we started Ta’am and wanted everyone to make their own hummus at home, we aren’t the only ones, there are something like 45 million recipes online. But with so many methods to choose from. […]
Celery and Coriander Salsa
While apple sauce or sour cream might be the traditional pairing for classic potato latkes for many jews, this refreshing green and herby salsa makes a wonderful and refreshing accompaniment to one of our favourite ways of making (and eating) potatoes. Latkes are a Chanukah must-have but serve yours up with a salsa twist this […]
Borscht
Beets were developed in either Italy or Germany in the mid sixteenth century, Eastern Europeans took to the new vegetable quickly as it grew well in the often harsh climate. Beets were added to the everyday Slavic soup adding much needed flavour and colour to an otherwise monotonous diet. Becoming a quintessentially Slavic dish. Borscht […]
