Filed under Passover

Haroset – Quality and Quantity

Haroset – Quality and Quantity

Haroset…with a new ingredient In addition to her trays of perfectly formed and delicious Pesach biscuits, it was always my Mother who prepared the Haroset for our Seder. Since her passing two years ago I have taken over the job, with some trepidation. My Mother’s Haroset was always a deep red paste of finely chopped … Continue reading

Chocolate Babka; Passover, Food and Memory

Chocolate Babka; Passover, Food and Memory

This post by Aaron Vallance, Wimbledon Synagogue Cookbook contributor (amongst many other accolades), first appeared on his blog 1-Dish-for-the-Road. It’s such a great article we asked him if we could reproduce it on wimshul cooks which he has kindly agreed to. Happy Passover! by Aaron Vallance Food memories. They’re possibly the most powerful memories we … Continue reading

Lovely Passover Puddings

Lovely Passover Puddings

Passover is a time for enjoying home baking and especially home baked puddings. Here are some easy-to-prepare recipes which are sure to get your family and friends asking for second helpings. Pesach Apple and Almond Pudding Stephanie Crevis This is a recipe given to me last year by my aunt who was amazed that I … Continue reading

Matzah and the Spanish Inquisition: Part 2

Matzah and the Spanish Inquisition: Part 2

Beatriz Diaz Lainez and Juana de Fuente of Almazan (Spain, 1505): “made some cakes…of dough that had no leavening and they kneaded it with white wine and honey and clove and pepper, and they made about twenty of those and they kept them…in a storage chest.” Matzah Recipes from Spain’s Secret Jews Though most of … Continue reading

Matzah and the Spanish Inquisition: Part 1

Matzah and the Spanish Inquisition: Part 1

Angelina de Leon of Almazan’s matzah (Spain, 1500s): “made the dough of flour and eggs, and formed some round, flat cakes with pepper and honey and oil. She cooked them in an oven and she did this around Holy Week” (from Gitlitz & Davidson, 1999) Matzah and the Spanish Inquisition: Part 2 – here Matzah … Continue reading

Pesach Minna revisited

Pesach Minna revisited

Pesaj Spinach Minna Drizzled with Grape Syrup Claudia Camhi        It seemed timely to repost Claudia’s recipe following Sunday’s Passover cooking demonstration and to share with you how to make your own grape syrup.   Ingredients: 500 grams of sturdy spinach leaves, washed, patted dry and sliced into 1 cm strips 250 grams of ricotta … Continue reading

“Eat with us”

“Eat with us”

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

Passover art competition: all the entries

Passover art competition: all the entries

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!

Janet’s Jewel Salad

Janet’s Jewel Salad

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

Originally posted on 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…

Pesach rolls

Pesach rolls

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

My Mother’s Pesach

My Mother’s Pesach

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

What would I put onto a Seder plate?

What would I put onto a Seder plate?

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

Kneidlach and cake

Kneidlach and cake

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

The making of the House of Matzah

The making of the House of Matzah

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

The House of Matzah

The House of Matzah

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

Ways with Matzah

Ways with Matzah

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