This delicious and light parve cake makes a lovely dessert. I like to make it with large grapes and mixing white, red or black varieties, but you can stick to one type if preferred. The recipe also works well with many other types of fruit, such as plums, peaches or apples.
Serves: 8-10 as dessert Preparation: 15 minutes Cooking: 1 hour
This quick but sophisticated dip makes a fantastic pre-dinner appetiser and is quick and easy to prepare. It also makes a lovely canapé, spread onto tiny rye crackers or with crudités. It is refreshing served on top of salad leaves.
This is a perfect snack to enjoy any time. The crackers contain no wheat or dairy and are also vegetarian. They are free from everything but taste. They are perfect to enjoy with hummus or your favourite dip or just as they are.
Rebbetzin Chanie Wolff from Central Synagogue in Sydney, has been kind enough to share her mother-in-law Sonia's much-loved recipe. Chanie says: "Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women."
● 8 tbsp sunflower oil
● 2 medium onions sliced
● 6 garlic cloves plus 1 whole garlic bulb, skin on and washed
● 3 tbsp caster sugar
● Approx 1.2kg of beef brisket, or cholent type beef washed and cut in pieces
● 2 marrow bones
● 3 medium sized tomatoes or a 400g tin of chopped tomatoes
● 65g concentrated tomato purée