Filed under Heritage cooking

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

Did you give them butter for their hands?

Did you give them butter for their hands?

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

Biblical Hallah

Biblical Hallah

by Liz Ison This Sunday at Heder the Barmitzvah class made “Biblical” hallah – hallah made with the seven Biblical species – in preparation for next Saturday’s festival of Tu B’shevat which also happens to be the first Batmitzvah of their year group. We made about 20 mini-hallot which were frozen ahead of next week. … Continue reading

Wimshul Cooks Workshop: Aubergine Extravaganza

Wimshul Cooks Workshop: Aubergine Extravaganza

Patricia Jacard will be running a Wimshul Cooks’ workshop in July demonstrating traditional Sephardic dishes using aubergine including Aubergine Pasties, Aubergine Tart and Aubergine Gratin. (All dishes are vegetarian). And we shall be eating the dishes at the end of the evening! Patricia is over from Chile for a visit in England so this is … Continue reading

Potato Kugel

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

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

Wisdom of the Indian Kitchen – Workshop

Wisdom of the Indian Kitchen – Workshop

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

Individual Candle Salad

Individual Candle Salad

Eleri Larkum On my last day of Hanukkah historical reconstruction baking, my true love baked for me: INDIVIDUAL CANDLE SALAD Yes, we’re back to the 1950s today. It’s just for one, as the title suggests, and presumably, once you’ve served this up at a Hanukkah feast, you’ll be dining alone from then on.     … Continue reading

A 1916 Plum Cake, Rich, for Hanucah

A 1916 Plum Cake, Rich, for Hanucah

By Eleri Larkum On the third day of Hanucah, my True Love baked for me: A PLUM CAKE, RICH, FOR HANUCAH. When Liz sent me this recipe, from her grandmother’s 1916 cookbook, Dainty Dinners and Dishes for Jewish Families by May Henry and Kate Halford, I must say I was intrigued – primarily by the commas. There’s something quite … Continue reading

Happy First Day of Hanukkah

Happy First Day of Hanukkah

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

Matzah Pudding: A Victorian Odyssey?

Matzah Pudding: A Victorian Odyssey?

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