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
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
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
Read about the wonderful daughter-mother-grandmother team that brought us a taste of a Sudanese Purim at a recent Wimshul Cooks workshop. Click on the links in the text to find the recipes. As well as making baklava and date stuffed biscuits in the session, we enjoyed a slice of Daisy’s grandmother’s busbusa which we ate whilst drinking … Continue reading
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
Wimshul Cooks Workshop Wisdom of the Indian Kitchen with Ushma Williams Sunday 5th July 2015, 8pm at Wimbledon Synagogue Ushma will lead a fascinating evening exploring the principles of Ayurveda, and its relevance to Indian cooking followed by a cookery demonstration of some delicious vegetarian dishes. We will finish the evening with a Q&A … Continue reading
By Eleri Larkum Today’s recipe comes from Like Mama Used to Make – a cookbook produced by the Women of the Ann Arbor Chapter of Hadassah in 1952. A revised English edition was made at some point, and was probably lurking on a bookshelf of your childhood – my mother-in-law’s copy is spread before me … Continue reading
By Diane Barnett As told to Liz Ison My first memory of food was as a very young child during the Second World War when rationing was in place. There wasn’t much sense of “Jewish food” then. My mother, pregnant with me, her first child, had moved down from Hull to live with her parents … Continue reading
By Liz Ison “Although the potato latke has become the iconic Ashkenazic Hanukkah food, it is actually a relatively new innovation. The Maccabees never saw a potato, much less a potato pancake.” Gil Marks, Encyclopedia of Jewish Food, 2010 So, how did potato latkes and Hanukkah become associated? Gil Marks, an American Rabbi, chef and … Continue reading
A post submitted by Liz Ison… My mother, Rachel Nathan, always makes a batch of matzah pudding for our family each Passover. It reminds me of Passovers past in our childhood home in Hampstead. We often ate it for lunch after coming home from synagogue on the first day of Pesach. To me, it is … Continue reading
Wimshul Cooks 