By Wimbledon and District Reform Synagogue Playshul, January 31, 2013
We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.
This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.
What on earth would you cook Heston Blumenthal for dinner? This was the conundrum faced by Rabbi Sybil Sheridan which she recounted on a new food blog set up by members of Wimbledon and District Synagogue.
Wholesome, kosher food lurks in places you would never expect. There is a whole range of falafelstyle snacks. All 100 per cent kosher, licensed by not just one but three separate Beth Dins — Kedassia, the LBD and SKA — but don’t expect to find them only in the supermarket’s kosher fridges.
V Brussels sprouts are often unfairly maligned, but they can be delicious if cooked with a little flair. My favourite way of preparing them is with garlic, anchovies and chilli. The anchovies are important, they will melt and you won’t taste them at the end but they will give a lovely kick. The key to success is good seasoning and to saute them until golden brown.
1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper
These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
1.5 l chicken or vegetable stock
4 fresh beetroot
Please don’t tell me you’re detoxing for January. The word means as close to nothing as a word can mean. When it’s attached to a foodstuff – “the miracle detox powers of goji berries” – it makes me grit my teeth in anger.
This is the perfect winter soup. The flavour comes from the slowly cooked soffrito, which is the base layer of many Italian dishes.
The dish tastes even better if left for a day, and it freezes well too.
You can add or remove the vegetables to your taste. I leave them cut chunky, but you can also blitz the soup in a food processor if you prefer a smoother consistency.
At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.
By Victoria Prever and Denise Phillips , January 10, 2013
Cholent is a good example of function over form.
Steamy but never sexy, it may not look pretty nor have pretensions of nouvelle cuisine grandeur, but it serves the purpose for which it was evolved — a low cost and minimal-effort meal that will be hot and ready to go for Shabbat lunch.
Until recently, Israel had not been famed for its cuisine. The idea of an Israeli chef being sought after in London would have been laughable. To cater a kosher function maybe, but a draw for foodies? Never.
But Israel is rapidly becoming known for its great food and its chefs have started exporting their talents.