Category: Holiday
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Pastilla – Moroccan Chicken Filo Pie
I had the amazing privilege of traveling to Morocco in 2023. It was truly an experience to visit what was once home to a massive Jewish community. We were welcomed with so much warmth and food! Moroccan cuisine is so vibrant and delicious. The constant combination of sweet and savoury in every dish has always…
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Kreplach – Jewish Meat Ravioli
Around the 16th century, Eastern Europeans started making filled pasta, likely influenced by both the Tartar invasion from Asia in the East and Italy in the South. Regardless, this was innovative. It’s hard for us to imagine, but it hadn’t occurred to the people of Northern Europe to boil their pasta; they were frying it…
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Honey Cake: Tips & History
Tips for Better Honey Cakes: Honey cakes often have a tendency to fail, leaving us with the question of why, and more importantly, how can we prevent it? The “why” is sugar, and the “how” is all about respecting the sugar! The sugar content in a honey cake is exceptionally high, thanks to both the…
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Honey Tahini Dip
It has been an ancient Jewish tradition to celebrate the Jewish New Year—Rosh Hashanah—by dipping challah in honey. Many homes will do so at every meal during the Rosh Hashanah celebrations, and all the way through to the end of the Sukkot festivities. Throughout the year, we often dip challah in tahini, another firm favourite…
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Sugar Cookies
These are my go-to sugar cookies that I’ve been making for years. When our kids were little, I would cut out the shapes of their ages from the dough. After they turned 9, it wasn’t quite as cute! For Jewish holidays, I still cut out shapes from the dough that are representative symbols like a…
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Roasted Sweet Potato & Pear Salad
Salad recipes have become quite a valuable commodity in my world. If you have a good one, people will hound you for it. In numerous WhatsApp and Facebook groups, among friends, family, and even strangers, there’s a constant demand for the perfect salad recipe. I’m guessing restaurants face a similar situation. So, it has become…
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Zucchini (Courgette) and Shallot Crumbs
I have a deep appreciation for zucchini, or as they’re known in the UK, courgettes. They often fly under the radar, but their versatility is truly remarkable. You can bake, fry, roast, braise, or eat them raw. Zucchini, in one form or another, are a staple on our Shabbat or Yom Tov table. Now, let’s…
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Glazed Carrots (Simple Tzimmes)
In Yiddish folklore, carrots sliced into rounds are significant, representing golden coins. Thus, they became a cherished tradition during the Jewish New Year—Rosh Hashanah—symbolising our aspirations for prosperity in the year ahead. Tzimmes can encompass a variety of dishes, ranging from sweetened vegetable medleys to those incorporating meat. One of the attributes that makes the…
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Beetroot and Balsamic Vinegar
This is my go-to beetroot salad, and I rely on it frequently. It’s wonderfully uncomplicated, using readily available ingredients. Beetroots are not only easy to prepare but also improve in flavour when made in advance, which suits my cooking style. I prefer to prepare most of my dishes before Shabbat and serve them later, often…
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Noodles and Cabbage
If I had to pick one dish to define my childhood, it would undoubtedly be noodles and cabbage; this old-world Hungarian delight. For my siblings and me, it represents the very essence of comfort food. Our dad, born in Prague to Hungarian parents, must have introduced it to our family shortly after marrying our mom.…