“Havurah” means a community of friends. Havurah suppers for young families are held a few times a year at the synagogue on a Friday, after a short, family friendly Shabbat service.
Each family brings a vegetarian dish to share and we often have a mix of home cooked and readymade food. To make sure everyone is happy, we usually have a staple of pizzas, baked potatoes with grated cheese or baked beans followed by ice cream for the younger children, and the rest of us enjoy the other delicious food on offer.
Below is a sample of recipes from the most recent havurah supper (good to make ahead and transportable). Please send us your “pot luck” recipe to include, or better still, bring it along to the next havurah meal this Friday 8th March at 6pm.
Sandy’s Famous Mushroom Almond Pate
(The UK measurements are estimates)
- 1 cup slivered almonds (90 grams)
- 1/4 cup butter (57 grams)
- 1 small onion
- chopped 1 clove garlic, minced or pressed
- 3/4 lb mushrooms, sliced (338 grams)
- 3/4 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon white pepper (I often use black)
- 2 tablespoons salad oil (vegetable oil)
Spread almonds in a pan and toast in a 350 (F) / 175 (C) degree oven for 8 min or until light brown. Melt butter in a wide frying pan over medium-high heat. Add onion, garlic, mushrooms, salt, thyme, and pepper. Cook stirring occasionally, until onion is soft and most of the pan juices have evaporated. (If you aren’t sure, keep going). In a food processor or blender, whirl almonds to form a paste. With motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Makes 8 1/4 cup servings.
I usually double the recipe so I have a batch left for myself.
You can think of it as vegetarian chopped liver.
- 225g dried penne
- salt and pepper
- 30 ml (2 tbsp) olive oil
- 1 quantity of tomato sauce (shop bought fine)
- 4 egg yolks
- 225g fromage frais
- 200g crème fraiche
- a little grated cheese to top
Cook the pasta in a large pan of boiling salted water till al dente. Drain and refresh under cold water. Drain thoroughly and place in a large bowl, tossing with a little oil.
Add the tomato sauce and mix. Spoon into a lightly oiled deep baking dish.
Put the egg yolks, fromage frais, crème fraiche in a food processor and process briefly till smooth. Season.
Pour the cream mixture over the pasta mixture, sprinkle with a little grated cheese. Bake for 30-40 minutes at 190c until golden and firm to the touch. Can be frozen.
- 50g pitted black olives
- 3 large tomatoes, quartered lengthwise and then halved crosswise into eighths
- 1 large cucumber, cut into 2cm strips and then halved
- 1 red pepper, de-seeded and diced
- 1 red onion, sliced very fine
- 1 packet of feta cheese, crumbled in
- 100ml good quality extra virgin olive oil
Mix it all up, and serve with wedges of lemon to squeeze over.
Very very easy coleslaw
Vivienne Cato Koppel
- 1 white cabbage
- 2 small red onions
- about 4 large carrots
- white wine vinegar
Slice the cabbage and onions finely, grate the carrot (not too finely). Easiest just to bung them all through a coarse grate on a Magimix or suchlike, if you have one. Transfer to a large bowl, and add about 2 tbsp of mayonnaise and 2 tbsp of white wine vinegar. Mix it all through evenly: add more mayo and/or vinegar according to your judgement – you want it to coat nicely but not be sloppy.
This amount serves a good 8 people, probably more. If any is left, it’ll keep (covered) in the fridge for a couple of days (it’s not for freezing,) It can be made a day in advance.
- 1 large bar of chocolate, about 125g (mixture of whatever you like – I use just dark chocolate if we are eating meat or mix half and half dark and milk if not
- 4 eggs
- 3 teaspoons of caster sugar
- A dash of milk (or soy milk if eating after meat)
Break up the chocolate and melt in the microwave. Separate the eggs. Add the yolks to the melted chocolate and beat in. Beat the egg whites till stiff then beat in the sugar. Fold the beaten egg whites into the chocolate mixture and put in the fridge until set. (Though I often make it at the last minute and stick it in the freezer for a short blast which seems to do just as well). Very easy!
Can keep in the fridge for 3 days.