STARTERS

STARTERS

South African Kichel

Kichel is one of those iconic Shabbat foods. A thin biscuit that is usually served Shabbat morning as part of a Kiddush along with herring

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SALMON SLIDERS

In some families the end of the High Holy Days also signifies a bit of a kitchen burn out, this is a quick, easy and

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Krupnic (Mushroom Barley) soup

A Krupnic soup would have been a staple in any Polish home, but in Jewish homes because of kosher dietary restrictions two different versions emerged,

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LEEK FRITTERS

Cook’s notes: the fritters can be made ahead of time and reheated on a baking tray in a single layer. 1.5 kilo leeks (about 8

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Kreplach

Around the 16th century, Eastern Europeans started making filled pasta; probably the influence of both the Tartar invasion from Asia in the East and Italy

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FISH IN GOLDEN SAUCE

– adapted from Joyce Goldstein’s ‘The New Mediterranean Jewish Table’. On Rosh Hashanah, fish represents our wish to multiply and flourish like the fish in

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Fresh Fig Salad

Aside from the wonderful contrasts of taste created by adding fruit to salad, the feeling is further enhanced by the celebration of the fig. The

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Cucumber salad

4 small cucumbers, halved lengthwise, seeded, and sliced very thin. ⅓ cup white wine vinegar. 1 tablespoon lemon juice 2 teaspoons extra virgin olive oil

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Celery and Coriander Salsa

This quick salsa requires almost no work and will enhance fried dishes such as latkes and chips. And is a perfect accompaniment to the carrot

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