In America, an onion pletzel is like an onion-topped focaccia, but to me – and more generally in the UK – it is a soft, chewy roll, a little larger and flatter than a bagel, with a dimple filled with fried onions and poppy seeds. Pletzels have to be eaten the day they are made – try a fresh one, warm from the oven, and you will wonder how you have survived so long without one.
● 3 tbsp coconut oil
● 1 red onion sliced
● 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
● 450g tin of coconut milk
● 1 tbsp curry powder
● A small piece of fresh ginger, finely grated
● 200g butternut squash or pumkin peeled and cut in juliennes
Fluden has always been a special-occasion cake, but those have ranged from Rosh Hashanah and Purim to wedding receptions. Though the origin of the name is the Latin fladon, meaning "flat", many versions are tall and layered, while others are roulades.
Here is Eva Naftali's incredible version: three delicious fillings nestled between four layers of wine-soaked pastry
La Galette des Rois - a delicious puff pastry tart filled with a beautifully tasty almond cream filling - is a traditional Christian cake eaten in France on January 6 to celebrate the biblical Three Kings.