DOUGH KNOTS

On Hanukkah Jewish cooks in Germany and Holland used the yeasted Kuchen (cake) dough to make fried Hanukkah treats. They would break off small portions of the dough and tie it into a knot and deep-fry before glazing the dough in honey. For Dough 2 teaspoons active dry yeast 1½ tablespoons lukewarm water 125ml (½ […]

VEGAN CHULENT

Adapted from the recipe by Vered Guttman For the beans and sweet peppers: 200g (1 cup) dried chickpeas 200g (1 cup) cannellini beans 200g (1 cup) pinto beans 3 tablespoons olive oil 2 large onions, sliced 2 tablespoons brown sugar 4 roasted red peppers (from a jar), sliced 4½ teaspoons kosher salt 1 teaspoon ground […]

HISPANIC HOT CHOCOLATE

2 teaspoons cornflour 100ml cream 400ml milk 200g dark chocolate, finely chopped In a small bowl, mix the cornflour with a little of the milk to make a light paste. Heat the rest of the milk and the cream in a saucepan until hot, but not boiling. Remove from the heat. Whisk in the cornflour […]

TULUMBAS

235ml (1 cup) water 115g (½ cup) unsalted butter or non-hydrogenated margarine 1 tablespoon sugar ½ teaspoon salt 125g (1 cup) plain flour 3-4 eggs Vegetable oil for deep frying 130g (⅔ cup) granulated sugar 2 teaspoons cinnamon Place the water, butter (or margarine), sugar and salt in a medium saucepan and bring to a […]

CHULENT LOKSHEN KUGEL

One of my favorite parts of a traditional Ashkenazi Shabbat lunch is the kugel. Kugel started out life as a dumpling made from flour or leftover bread. As the Jews of Ashkenazi lands saw their neighbors add dumplings to their stews, the kugel was the Jewish answer to the dumpling. By the middle ages this […]

MAKE IT YOURSELF LOX

1 kilo unskinned salmon fillet 200g (1 ½ cups) coarse salt 150g (⅔ cup) sugar 2 teaspoons coarse ground pepper 60g (1 large bunch) dill, finely chopped Start your gravlax at least 2 days before you plan on serving it. Line a large baking dish with four large pieces of plastic wrap, overlapping the pieces […]

KOKOSH CAKE

Hungarian chocolate yeast cake For the chocolate filling 200g (2 cups) cake crumbs (and flavor cake will work) 80g (1 cup) unsweetened cocoa powder 300g (1 ½ cups) caster (superfine) sugar ½ teaspoon salt 3 teaspoons vanilla 120ml (½ cup) soya milk (or more as needed) For the dough 7g (2 ¼ teaspoons) active dry […]

T’BEET

Iraqi Shabbat stew with spiced rice and chicken 2 tablespoons coarse salt, plus more as needed 350g (2 cups) long-grain rice 5 tablespoons vegetable oil 2 tablespoons tomato paste 3 teaspoons ground cardamom 3 teaspoons paprika 2 teaspoons black pepper, plus more as needed 2 teaspoons ground cumin 2 teaspoons turmeric 1 large onion finely […]

Maple Glazed Chocolate Chip Streusel Pumpkin muffins

Streusel topping 25g (2 tablespoons) granulated sugar 50g (1/4 cup) light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 55g (4 tablespoons) unsalted butter melted 60g (1/2 cup) plain flour 55g (⅓ cup) chocolate chips Muffins 190g (1 1/2 cups) plain flour 2 teaspoons speculaas spice, ground cinnamon or pumpkin pie spice 3/4 teaspoon […]