When it comes to the High Holy Days, don’t you feel like Batman needing your very own Robin to help you out in the kitchen? There are so many meals and so many unexpected guests for dinner — “Holy chutzpah, how did they manage to get invited?” So here I am, your very own superhero, with a few tips on how to solve this riddle.
I spent part of the summer holiday at the seaside in Italy. My parents have a lovely house by the sea close to Rome and they adore growing their own vegetables, including tomatoes, peppers, aubergines and pumpkins. They also have a number of fruit trees. Every morning we would pick vegetables and fruit for the day, in particular tomatoes, which grow in four to five different varieties and were abundant.
Let’s face it, when it comes to kosher classics — be it cholent or dafina, chicken soup or shurba — most of us are convinced that the best and most authentic version is the one our mother used to make.
This tasty Pad Thai makes a delicious quick and easy meal for the family. Timing wise, the trick is to work out what needs the most cooking and put that into the wok first, finishing off with the ingredient that needs the least cooking.
Take advantage of some of the wonderful sauces like sweet chilli and rice wine vinegar to give it a great flavour. Traditionally, Pad Thai is served with chopped peanuts but you can leave them out. The good news is the washing up will be easy as everything gets cooked in the same pan.
I love America. After all, it is the home of nosh, and noshing is one of life’s greatest gifts. There is no denying that American food has had a great influence on all our lives, and although its culinary offerings have often been described as junk, if their food is such rubbish, why do we all love it so much?
This is great as a side dish for fish or chicken, or as part of a mixed antipasti. It’s good either warm or at room temperature and improves in flavour when left to marinate, so it’s ideal for Shabbat lunch. If you are in a rush you can also cook the courgettes directly with the onions and herbs instead of cooking the two separately as described in the recipe. This will give the courgettes a fuller flavour. And if you have any left over, then use the courgettes as pasta sauce, adding a little double cream and a sprinkle of Parmesan cheese, it works perfectly.
The much-anticipated “barbecue summer” may have turned out to be no more than a meteorologist’s fantasy, but I still live in hope that the odd sunny afternoon may see my darling husband out in the garden, tongs and spatula in hand, slaving over some hot coals. In the event of such an occasion, I have a delicious salad — something a bit different — that can double up as a starter and also goes well with grilled fish or chicken should the heavens open after all.
Do you ever try to get ahead of yourself? I do. In fact, I am such an expert, I can now type faster than my computer can display the words. I am not sure if it is useful for anything, except, strangely, making me feel better.
This is one of my favourite Italian summer dishes. It is quick, tasty and is great eaten warm or cold. The quality of the ingredients is key, so choose the best tomatoes you can find — they can be vine, plum or cherry; red, yellow or green, as long as they are ripe, sweet and juicy. Get the tuna in olive oil, or, failing that, sunflower oil. And the olives should be good quality Mediterranean olives, preferably marinated in oil — green ones work just as well as black. Fresh mozzarella is a good addition, but you can leave it out if you want the dish parev.