Category: Holiday
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Claudia Roden’s Gâteau à l’Orange (Orange and Almond Cake)
Reprinted with permission from The Book of Jewish Food by Claudia Roden This quintessential Claudia Roden recipe has been imitated and endlessly adapted by chefs and home cooks around the world. It is classic in its simplicity of preparation, yet magical in its complexity of flavour. INGREDIENTS: METHOD: NOTES from me: MAKE AHEAD: This cake…
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Coconut Pyramids
Do you know that Pesach standard — the coconut macaroons in a canister? This recipe is nothing like that! It is delicious and moreish, and the secret is the ground almonds. Once you make your own, the canisters of coconut macaroons may be a thing of the past. INGREDIENTS: TIP: *Desiccated coconut is fresh coconut…
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Chocolate Frogs
After due warning, the second plague came to Egypt. Aaron stretched his hand out over the waters of Egypt, and frogs swarmed forth. They covered every inch of land, and entered the houses and bedrooms. Wherever an Egyptian turned, whatever he touched, he found there the slimy bodies of frogs — the croaking of which…
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Cinnamon Balls
The British Pesach classic — the cinnamon ball — is so delicious: white on the outside and brown with cinnamon on the inside, much like the plague of hail, which was said to be ice on the outside with a fiery centre. The cinnamon balls, unlike the hailstones, should be soft inside, with a strong…
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Charoset Balls – the Perfect Pesach Snack
Charoset is the fruit mixture that is one of the food items on the Seder plate. We dip the maror (bitter herb) in the Charoset. The Charoset is also one of the components, along with maror and matzah, in the Hillel sandwich. The Talmud tells us that the more symbolism we can impart on our…
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Moroccan Fish
Our son Yoel has this incredible knack for cooking; unlike me, he effortlessly whips up dishes without following a recipe. He’s that kind of cook who just throws things into a pot, and every time, it turns out absolutely fantastic. I attempted to capture the magic of Yoel’s cooking and write down one of his…
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Roasted Beetroot with Tahini & Toasted Seeds
This salad isn’t just beautiful to look at — which it is, with the contrast between the dark red beetroot and the creamy colour of the tahini — it’s also delicious. If you can get hold of some bright green watercress, the whole thing just comes to life. The earthiness of the beetroot is perfectly…
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Fruit Jellies
I’m not sure what it is about jelly or Jello. By this, I’m referring to clear fruit juice that is set to a wobbly, jiggly consistency, often associated with hospitals. I love them! It is one of those desserts that, when homemade, I cannot get enough of. Admittedly, as a kid, I also loved the…
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Hamantaschen Fillings
Each one of the filling recipes makes enough to fill one batch of this hamantaschen dough. The rule of thumb with all hamantaschen fillings is do not overfill! 1 teaspoon is more than enough to fill regular-sized hamantaschen. All the fillings will keep for two weeks in an airtight container in the fridge. BROWNIE – STUFFED…
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Hamantaschen Dough
Jews have dealt with the precarious nature of our life in the diaspora by feasting in the face of adversity. That phrase — “They tried to kill us, we survived, let’s eat!” — is never more true than on Purim. One of the key components to our perseverance for millennia in an often unfriendly world was, and…