Rosh Hashanah is around the corner and it is time for apples and honey again. The baked apples I suggest this year are a simple, healthy and delicious dessert. They can be easily prepared in advance and baked while you are eating dinner, so a comforting scent of the cooking fruit will slowly spread among the diners.
Confide in a friend that you are having an affair, and the first question is… salmon or chicken?
Joking aside, when it comes to special occasions, salmon remains the fishy choice (unless you go proper posh with sea bass). I feel like I have gone from herring queen to salmon princess in one cross-generational, suburban leap upstream.
Both salmon and herring are oil-rich and bubbe-guaranteed to increase brain power, along with other, so-called "blue" fish in the Jewish repertoire, such as anchovies, sardines and tuna.
A few weeks ago, my beloved dog was stolen. Eventually, following the offer of a reward, my dog - and another which was stolen at the same time - was returned. The return of our four-legged friends was a cause for great celebration, so this week I decided to hold a dinner party for my dogs and the owner of the other dog.
As the school holidays continue, don’t forget the best entertainment for kids is still a baking session. Try my scrumptious chocolate and almond biscuits. They have a crisp outer shell and their centre is soft and gooey.
They are fun and easy to make with your children or grandchildren. My girls loved mixing the ingredients together, rolling out the balls and the best bit, licking out the bowl at the end. Their chewy, chocolate, macaroon quality satisfies the strongest chocolate cravings.
As promised, here is the recipe for roasted aubergines and grilled tomatoes to complete the wonderful and colourful platter of vegetarian antipasti which we started last time with the roasted peppers and courgettes. The aubergines are normally cut into round slices. However, if you are using small to medium aubergines, you can also cut them into strips lengthwise. I also use breadcrumbs as an optional additional ingredient.
I play Jewish tennis, which explains why this recipe is post-Wimbledon. In fact, I play Jewish ladies' tennis: co-ordinated outfits, late starts, mobiles on court and nail breaks instead of tie-breaks. The accountant's wife is in charge of court fees, the optician is there for line calls. There are frequent Talmudic disputes because no-one can remember the score. However, we do have two doctors in our group, which is useful for second opinions.
Marinades not only add a delicious flavour to chicken but also tenderise the meat. You can marinade strips of uncooked chicken and then freeze them so that they are ready to cook already marinated. Griddling is a very good low-fat method of cooking.
Below is a honey and soy marinade but you could also make a simple lemon and thyme marinade. Mix together 2 tbsp olive oil, 2 tsp lemon juice, 1 small garlic clove crushed and a half tsp fresh thyme leaves
Vegetarian antipasti is one of my favourites. This time of year I find myself making it every week or so. It is great served as a cold starter or as a side dish for a summer lunch or barbecue. This week I propose peppers and courgettes. Start practising with those and next time I will give you the recipe for roasted aubergines and grilled tomatoes to add to the wonderful and colourful platter of mixed vegetarian antipasti.
Preparation time: 45 minutes Serves 6-8
● 4 courgettes
● 4 peppers (yellow, red or orange)