Matzah balls for all

Here are Miriam Edelman’s top tips for making a large quantity of matzah balls which she did recently for the Wimbledon Synagogue Communal Seder It is hard to guarantee consistency and quality for over 160 kneidlach (matzah balls), but for Wimbledon seder, we do our best.  The intention is for fluffy, rather than dense, matzah … Continue reading →

Potato Kugel

6 medium potatoes 1 onion 3 eggs, beaten 1/3 cup matzah meal 1 ½ teaspoons of salt ¼ teaspoon of pepper 4 tablespoons of oil ¼ teaspoon of baking powder Tip: Using a magimix with grating attachment makes light work of the grating. Preheat oven to 180C/350F/Gas Mark 4. Peel onion and grate. Peel the … Continue reading →

Rabbi Rosner’s Vegetable Cholent

Recently Rabbi Rosner taught us how to make (meatless) Cholent. We filled a couple of slow cookers on a Friday and served up the warm and aromatic stew after the Saturday service. Possibly for the first time in 66 years (that’s how old the Synagogue is) the community was able to get a taste of … Continue reading →

Friday Night Series [I]: Guess Who’s Coming to Dinner?

by Camilla McGill I have been a member of our Synagogue since 1999 and have been picking up Jewish customs and traditions on the way and claiming the ones I like for our family.  I have four children aged 10, 12, 15 & 17 and in the past few years I have had a growing … Continue reading →

Josette’s Shabbat lunch

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 →