Click here for details of Eleri’s bagel workshop on Sunday 23rd March at 8pm – a few spaces still available…. By Eleri Larkum There’s something magical about bread making. How a teaspoon of yeast turns a bowl-full of flour and water into this: You wait a bit, and shape it: wait a bit more: then put … Continue reading
Photos of Eleri Larkum’s heart shaped hallah in the making – much enjoyed at the Young Families havurah meal on Valentine’s evening.
Bagel Workshop! Sunday 23rd March 8pm Eleri Larkum will lead this workshop, and take you through the process of making beautiful round bagels. You know you’ve always wanted to learn how to make them… Price £15 All proceeds will go towards funding the Wimshul Cooks Cookbook. RESERVATION DETAILS Reservation and payment details: (a) Email email@example.com … Continue reading
by Eleri Larkum This was, all in all, the easiest request ever. Well, it was, once it was jokingly suggested a cake showing the rabbi hanging up her tallit. Obviously I had to tweak the commission a little, but the idea of a tallit cake took root, and here it is. As to the making, … Continue reading
To mark the retirement of Rabbi Sybil, a special service and kiddush was held at Wimbledon and District Synagogue. One of the many highlights of the service was Rabbi Sybil’s commentary on the weekly portion on the theme of “spirituality and food”, and she has kindly allowed us to reproduce it below. It expresses so … Continue reading
WordPress.com has prepared a 2013 annual report for wimshul cooks with all sorts of interesting facts and figures. Highlights include: The blog has been viewed in 73 countries – the UK, Israel and the US being the most frequent Betty’s lokshen pudding was the most popular post of 2013 and is getting regular traffic via … Continue reading
Article by Liz Ison At the recent barmitzvah of Owen Woolf, we were treated to a really special Kiddush lovingly prepared and baked in Cardiff and personally delivered to Wimbledon Synagogue by Owen’s grandmother, Renee (pronounced Reenie). Wimshul Cooks caught up with Renee afterwards. How did you come to agree to bake for the Kiddush? … Continue reading
Happy Hanukkah from Wimshul Cooks This is a non-edible, cultural (& homemade) kind of mash(-up). A Ladino one and a Yiddish one (watch out for the dancing latkes)
Photos of the many gingerbread dreidel made by playshul children for the Hanukkah Fair where they were decorated as a craft activity.
Gluten-Free Latkes An inclusive recipe for a Hanukkah gathering By Anne Clark 500 ml peeled, grated, raw potato (or 350 ml regular potato plus 150 ml grated onion and/or carrot and/or sweet potato) 2 large eggs 2 tablespoons buckwheat flour or gluten-free plain flour chopped parsley or coriander salt, pepper, paprika, ground nutmeg corn oil … Continue reading
Come and buy some unique chocolate hanukkiot at this Sunday’s (24th November) Wimbledon Synagogue Hanukkah Fair between 12 and 2pm. As well as buying candles and gifts for the festival, you can pick up lunch – there’ll be bagels with various fillings, sushi, hot latkes and doughnuts. The chocolate hanukkiot have been specially made by DeRosier Chocolates based in … Continue reading
A very successful workshop on all things spinach was led by Claudia Camhi. Participants helped her prepare a spinach minna – a special Sephardic dish for Passover, followed by a delicious spinach and ricotta quiche. We then learned the techniques of making perfect crispy spinach-stuffed bourrekas. Thank you, Claudia, for a very enjoyable evening.
At Wimbledon Synagogue, there are great bakers and foodies of all ages, and we are really pleased to feature a cookbook written by Hannah O’Keeffe, aged 13, who had her batmitzvah in October at Wimbledon Synagogue. For her tzedakah project (carried out as part of her batmitzvah preparations focusing on the mitzvah of charity), she … Continue reading
Here is a 5 minute film on the fun of making hallah for Shabbat on a Friday morning at Apples and Honey Nursery. Hope you enjoy it. And to download a free copy of “The Little Book of Hallah”, click here for the pdf (prints on A4 paper – select “booklet” printing option). The booklet … Continue reading
How does Wimbledon Synagogue do hospitality? This Saturday was a “Welcome Shabbat”, a Shabbat for all our members, but especially in honour of those newer to the community. The date was chosen specially because in this week’s parashah we hear the first story of hospitality in the Torah. Abraham welcomes three strangers to his tent. … Continue reading
Cooking with Spinach Sunday 10th November 8pm, Wimbledon Synagogue Claudia Camhi will demonstrate some of her Sephardi-inspired dishes using spinach, yogurt and ricotta. There will be a chance to learn how to make crisp and light borrecas, Claudia’s speciality spinach quiche and more. And you’ll get to eat what we make at the end of … Continue reading
Earlier in the year, Wimshul Cooks offered a “Vegetarian Friday Night menu” as part of Wimbledon Synagogue’s Auction of Promises. Judith from Apples and Honey Nursery bid for the meal and shared it with all the staff from the Nursery for their summer social. We weren’t going to quibble with the fact that this took … Continue reading
Please click here for our exciting new programme: Autumn 2013 Workshops
Saumon Poche By Josette Cohen I had an idea recently – that was approved by the synagogue Care Group – to host a lunch for anyone who is alone on a Saturday lunchtime, whatever their age. The first lunch took place at the synagogue after the service and was a great success. We thought about … Continue reading
Rabbi Lionel Blue, regular contributor to Radio 4′s Thought for the Day, author of many books, including several cookery books, has kindly sent us two brilliant recipes: “Hummus for Kings and Paupers” followed by “The most honest recipe I know”. Thank you, Rabbi Blue, for supporting Wimshul Cooks with such generous and honest recipe writing. … Continue reading
Wimshul cooks’ very own Claudia Camhi – and winner of two stars in the Great Taste Awards from the Guild of Fine Food – was featured in an article on Sephardi Jewish cooking in the Jewish Chronicle. Her Persian aubergines’ recipe that she made for Wimshul Cooks’ Tu B’shevat kiddush and was featured on these … Continue reading
Wimshul Cooks set themselves the Shavuot challenge. For the Kiddush, we provided a number and variety of cheesecakes (including traditional, chocolate cheesecake and apple cheesecake with streusel topping), dairy milk brownies and Claudia’s popular, acclaimed spinach and cheese borekas. The Mount Sinai cake rightly has its own article – click here. Luckily, the congregation appeared … Continue reading