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For our joint Passover and Easter brunch, Carli asked me to make latkes. I was surprised how much Dave enjoyed them. And as I hadn't photographed them I made a second batch to enjoy with aubergine caviar. Head straight on to the Recipe For ♥ Latkes ♥ After our paperwork went in to the City … Continue reading Latkes
My memories of teiglach are of a dense bite, that is super sweet and super sticky. I decided to make my own for this year's' Rosh Hashanah as it is a traditional treat. The recipe I adapted from Nida yielded a softer teiglach that everyone loved. And the bonus was that I could use the … Continue reading Teiglach
Vera writes that her mother was a really good baker. Her grandmother taught her mother the skills of making yeast cakes. Vera serves the streussel kuchen over the Jewish New Year. You can make either an almond topping or a cinnamon topping. I chose to combine the two to make my almond and cinnamon kuchen. … Continue reading Almond And Cinnamon Kuchen
This recipe for Sephardic Challah comes from The New York Times. It is important to remember when making a coil using bread dough that you tuck the end in properly. The seeds are a lovely addition to this kitke. Head straight on to the Recipe For Sephardic Challah ♥ After enjoying New Year's day, Dave and … Continue reading Sephardic Challah
No Passover meal is complete unless you serve chicken soup with kneidlach. These soup balls are made using matza as leaven ingredients are forbidden during the Pesach week. Part of the flavour comes from using schmaltz and here I have used my vegetarian version. Head straight on to the recipe for Kneidlach ♥ I don't … Continue reading Kneidlach | Jewish Soup Dumplings
Shmaltz is the Yiddish word for poultry fat. It is from Ashkenazi cuisine and in its usual form it would be rendered chicken or goose fat. However, in order to have a pareve spread for use with meat a Jewish household needs vegetarian schmaltz. Head straight on to the recipe for Vegetarian Schmaltz ♥ Kashrut … Continue reading Vegetarian Schmaltz
Head straight on to the recipe for Charoset ♥ The word charoset comes from the Hebrew word cheres which means clay. Charoset is a mixture of chopped nuts, apples, spices and wine that is presented on the Seder plate for Pesach, the Jewish celebration of Passover. It represents the mortar that the Jewish slaves used … Continue reading Charoset | Haroset | Charoises | Pesach
I would love to have met my great grandparents as I'm sure I would have enjoyed listening to their stories about life in Romania. But, I will have to rely on my imagination to figure out how they lived. Having seen photographs of the Shtetl I can figure out that life was tough. Shtetl is … Continue reading Gefilte Fish
I was having a discussion with someone the other day, whose argument was faulty. He stated that he could see no reason why a manufacturer should refuse to sell to the consumer. As a person who runs a wholesale company, as well as having my own retail business I totally understand why this happens. A … Continue reading Chrain | Fresh Horseradish Sauce
When I was growing up, every Jewish Holiday was celebrated at my Grandmother's house. The day of the celebration she would have all the aunts over at her house to prepare for the meal. I can remember being served tongue, hunting for the afikomen on passover and enjoying my Aunty Tilly's ice cream. Pesach meals … Continue reading Chopped Liver | A Traditional Jewish Recipe