We are compiling a food article on how people prepare for Yom Kippur, and especially what dishes they break the Fast with. What better than a cup of tea and a thickly buttered slice of hallah? Or does it have to be chopped herring? Please write in to email@example.com with your recipes, ideas and memories … Continue reading
“Dip the apple in the honey …” By Eleri Larkum What if, I mused, having passed out one day in front of Pinterest, what if, instead of apple, it was apple cake, and instead of honey, it was honey cake, and instead of dip, it was cook. “Cook the apple (cake) in the honey (cake)” … Continue reading
By Liz Ison Last year the Gefiltefest co-ordinators got in touch with Wimshul Cooks to ask if we would like to volunteer at Gefiltefest 2014. The challenge? To assist the chefs and food writers who were giving cookery demonstrations during the course of the day. A keen team of five jumped at the chance and … Continue reading
Wimshul cooks would like to plug this great Jewish food festival. A group of us are going to volunteer helping celebrity chefs prepare for their demonstrations. If you’d like to join us, email firstname.lastname@example.org Gefiltefest 2014, the Jewish Food Event of the Year! On Sunday June 15th, come to Golders Green for an … Continue reading
Dear Friends Yesterday evening I began to live below the line with a tomato risotto for two people that cost 61p. Over the next five days I shall be blogging on shopping cooking, eating and the state of the world. Check it out on https://www.livebelowtheline.com/me/sybil and spread the word. Sybil
Sent by Rabbi Sheridan: Hi, all followers of Wimshul Cooks gastronomic delights Here is a challenge that is rather the opposite. From April 27th – May 2nd, I am going to be living ‘below the line,’ in aid of the charity Tsedek. The intention is to pay no more for my food and drink than £1 per … Continue reading
It was a fabulous evening. As well as learning how fun and satisfying it is to make bagels, Eleri showed us how to make butter (while toning our upper arms) as well as peanut butter. Happiness is eating a freshly boiled/baked bagel spread with creamy butter. Bagels Eleri Larkum Dough 250g … Continue reading
by Camilla McGill The idea of the PTA providing bagels at the heder came from Yvonne Mason. When I started to get involved about four years ago we were buying them from the Polish deli in Streatham who sold them to us in large paper sacks of 50 bagels which we froze. I noticed that … Continue reading
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 to … 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