This blog has been set up as part of the Wimbledon Synagogue Community Cookbook Project. Here you can find out about the project, submit recipes, complete a fun 5 minute survey and get involved.
Mount Sinai Cake by Eleri Larkum Prepared for WimShul Cooks’ Shavuot Kiddush on Wednesday – don’t miss it! To quote Eleri’s husband, David, “Cake and lego, what could be better. Amazing”
There are lots of yummy lots to bid for in Wimbledon & District Synagogue’s Auction of Promises 2013 this Sunday 19th May. Please come along for a fun evening – click for details and full list of lots - or put in an online bid. Here are some of the foody items- and further details about the … Continue reading »
WimShul Cooks was featured in last week’s Wimbledon Guardian. Check it out here – thanks for making this happen, Claudia!
By Tal Kalderon This recipe was inspired by a fantastic falafel place I loved in Yehuda Halevi Street in Tel Aviv in the 1990s. The restaurant owner wanted to create falafel with a difference and came up with two kinds of falafel: green falafel, made with lots of coriander and orange falafel which contained sweet … Continue reading »
Food and community at Wimbledon & District Synagogue – circa early 1980s By Hilary Leek (as told in conversation to Liz Ison) I was on the Ladies Guild of Wimbledon Synagogue from the 1970s, a young mother when I joined, and a bit of a ‘mascot’ of the group as most of the other women … Continue reading »
The judges deliberated long and hard. Find out the results here: http://wimshulcooks.wordpress.com/recipes-articles-photos/passover-art-competition-2013/
Have a look at the entries to our Passover art competition, some of which were drawn at the communal seder. Thank you very much for these wonderful pictures. Winners will be announced very shortly. We also hope to include some in our future cookbook!
Passover 2013 is over. You think you’ve been working hard? Take a look at this: Posted by Rabbi Sybil Sheridan How to make Matzah Ethiopian Style 1.Start with a man with a stop watch. 2.Shoot the breeze with your mates till the man shouts ‘Go!’ 3. Get to work. You have 18 minutes before the … Continue reading »
by Janet Benjamin This is my favourite feature salad at a dinner party. I created the recipe by borrowing from other salads I have tasted and it is influenced by all the delicious food always offered by Jewish South Africans. No matter who you visit there will be flavoursome and interesting salads and dishes on … Continue reading »
Reblogged from rabbisylviarothschild: The bible tells us that people cannot live by bread alone (Deuteronomy 8:3), a statement so powerful it is repeated in the New Testament. Bread is one of the oldest prepared foods. Evidence on rocks in Europe from 30,000 years ago shows starch residue left from the plants which had presumably been … Continue reading »
Calling all artists… Please send us your drawing or painting about Passover – it could be your family round the seder table, the seder plate, an episode from the story…or perhaps a photo of a craft project. The competition is open to all ages, and we shall feature the artwork on this blog. You can … Continue reading »
By Judy Weleminsky When an American friend first introduced me to Pesach rolls I thought they were such a cheat – surely something soft and fluffy with air in it couldn’t be kosher unleaven bread? But when they taste this good – why not? And of course being American the measurements are in cups which I … Continue reading »
by Miriam Edelman We lost my mother (z”l, may her memory be a blessing) almost five years ago in July, but I never remember her more than at Pesach. Mama loved Pesach. My grandmothers (zichranot livracha) had very similar china and silver, so Mama was proud to be able to lay a seder for at … Continue reading »
It has become a “contemporary tradition” to place an extra item on the Seder plate in addition to the traditional items – here is Rabbi Sylvia’s choice and her reasons. by Rabbi Sylvia Rothschild I would choose a pomegranate to be on my Seder plate as a reminder of the many different strands of my … Continue reading »
By Hilary Leek Here are two excellent recipes for Passover. The first is Florence Greenberg’s recipe for kneidlach which I use every year and also for Erev Rosh Hashanah. Florence was a friend of my mother from West London Synagogue, although a different generation. This is followed by a delicious and easy chocolate torte – in … Continue reading »
By Eleri Larkum (See also the post The House of Matzah) I’m not sure if anyone would want to make this – but having made one, I find them strangely compelling. Especially the Martha Stewart connection… I started with the instructions on the Martha Stewart website, and made myself a cardboard house (this is the … Continue reading »
WimShul Cooks held a “Get innovative with Matzah” morning in March. Eleri’s “House of Matzah” topped the bill. See how she made it. For other recipes from the morning, please click the links at the bottom of this page. And for Eleri’s previous triumphs, click for the gingerbread dreidel and the edible Sukkah. Any suggestions … Continue reading »
Matzah, delicious simply with butter, or homemade lemon curd. Here are some other ways you might like to try. Matzah Granola This recipe is based on one featured on the Martha Stewart show. The recipe can be adapted by changing the type of nuts used, adding some dried coconut instead of some of the nuts, … Continue reading »
At the Passover tasting morning, we found out where Lynne learnt some of her baking skills as we were lucky enough to sample her mother Miriam’s perfectly chewy almond macaroons and coconut pyramids as well as Lynne’s fluffy and light almond pudding and controversial brownies. Here are some of their favourite Passover baking recipes. By … Continue reading »
By Miriam Edelman This is a fun activity to do with children. The photos are from last year’s Matzah Bakery Workshop organised for the Wimbledon Heder at Richmond Synagogue. (Based on Renberg cookbook, with modifications from years of Heder children.) Preheat oven as hot as it will go (400o F). Line baking trays with parchment paper. … Continue reading »
By Miriam Edelman Here are two recipes that are always helpful for all the egg yolks left after the meringues! Hollandaise 3 egg yolks 1 T (15ml) lemon juice ¼ lb (115g) butter, melted Dash cayenne pepper Salt to taste Put egg yolks in top of double boiler or bowl over hot, not simmering water. … Continue reading »
