Tag: easy
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Tabouleh-like Couscous Salad
Tabbouleh is a salad of chopped fresh parsley and bulgur. A good tabbouleh has parsley as the main star, along with other ingredients commonly found in the Levant. In my version, I replace the bulgur with instant couscous, which is slightly softer and one of my pantry staples. This summery salad is a recipe I…
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Halva Mousse with Blueberry Compote
As someone who has a very American palate when it comes to sweet things, I’m all about chocolate chips and rainbow sprinkles. I grew up thinking that when my Savta served halva and fresh fruit as dessert, it was, in fact, a punishment. That is, until I lived in Israel. We would often shop for…
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Chicken in a pot with potatoes – Chicken Sofrito
A classic Sephardi dish of golden chicken and melt-in-your-mouth potatoes—slow-cooked in tradition and rich with flavour. Sofrito is a dish found in nearly every Sephardi family, with each household claiming its own unique version. Traditionally, it involves slow-cooking meat—whether chicken, lamb, or beef—in its own juices. Towards the end of the cooking time, lightly fried…
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Streusel Bars – Any Flavour
This is one of my favorite bakes. It comes together easily, as long as you have a food processor and feel free to be play around with mixing and matching flavors. I offer two versions, plum and Nutella. Once you have the principles for each, you can easily change the flavors. Try any flavor jam…
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Roasted Garlic & Butternut Squash Soup
This soup is almost entirely made in the oven, involving roasting unpeeled vegetables and then blending them with chicken or vegetable stock. It’s one of my ‘Plan B’ recipes – perfect for those times when everything else seems to fail, yet you still crave a hearty home-cooked meal. It’s not only easy and quick, but…
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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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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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Pomegranate Slow-Cooked Lamb
This dish is an absolute game-changer and will redefine your culinary experience with lamb, even if you’re not typically a fan of lamb (which I am not!). The combination of lamb, vibrant pomegranate, lemon, and honey creates an extraordinary flavour that ensures you won’t have leftovers. This is hands down my go-to Friday night main…