Filed under Savoury dishes

Aubergine Extravaganza Recipes

Aubergine Extravaganza Recipes

£300 was raised at this week’s Aubergine Extravaganza Workshop which was donated to the charity Papyrus in memory of Beth Kelin. You can visit the justgiving page to find out more – please click here. Thank you to Patricia Jacard for running a fun event and to our participants. Mini-film (2 minutes) (prepared by 10 year … 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

Hallah with Pesto Filling

Hallah with Pesto Filling

ChallLiz Ison This recipe was inspired by a blog post on “The Nosher” and a 1938 Lithuanian Jewish cookbook written in Yiddish. First, the extraordinary cookbook, The Vilna Vegetarian Cookbook: originally published in the 1930s in Yiddish by Fania Lewando who was the owner of a vegetarian restaurant in Vilna, Lithuania, frequented by Marc Chagall, amongst others. … 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

Spinach three ways

Spinach three ways

A very successful workshop on all things spinach was led by Claudia Camhi. Participants helped her prepare a spinach minna – a special Sephardic dish for Passover, followed by a delicious spinach and ricotta quiche. We then learned the techniques of making perfect crispy spinach-stuffed bourrekas. Thank you, Claudia, for a very enjoyable evening.

Friday night dinner on a Monday lunchtime

Friday night dinner on a Monday lunchtime

Earlier in the year, Wimshul Cooks offered a “Vegetarian Friday Night menu” as part of Wimbledon Synagogue’s Auction of Promises. Judith from Apples and Honey Nursery bid for the meal and shared it with all the staff from the Nursery for their summer social. We weren’t going to quibble with the fact that this took … Continue reading

Josette’s Shabbat lunch

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

Tal’s Falafel

Tal’s Falafel

By Tal Kalderon This recipe was inspired by a fantastic falafel place I loved in Yehuda Halevi Street in Tel Aviv in the 1990s. The restaurant owner wanted to create falafel with a difference and came up with two kinds of falafel: green falafel, made with lots of coriander and orange falafel which contained sweet … 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

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

Havurah Dinners

Havurah Dinners

“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 … Continue reading

Tu B’Shevat Recipes and some Trees

Tu B’Shevat Recipes and some Trees

Here are a selection of mouth watering savoury and sweet recipes using the fruits and grains of the seven species, traditionally eaten on Tu B’Shevat, interspersed with photos of trees from the English landscape taken by Libby Hipkins. For other ideas, click here for a Biblical Hallah recipe using the seven species for Tu B’Shevat … Continue reading

Claudia Roden’s Bazargan

Claudia Roden’s Bazargan

We are very grateful to Claudia Roden for sharing with WimShul Cooks her “Bazargan”, a recipe for a bulgur salad. We like Simon Schama’s description of the author of ‘The Book of Jewish Food’: “Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, … Continue reading

Spinach Quiche

Another fabulous yogurt-inspired dish from Claudia: This is a quick and versatile recipe and a tasty way to persuade my children to eat greens and a nice alternative for picnic and communal eating. I made it up bringing together dough used to make aubergine pasties and trying to make a slightly lower fat version of … Continue reading

Grandma Dora’s Borscht

This soup was made by my Grandma whose family came from somewhere in Poland. Great Grandpa Solomon liked to add smetana (sour cream and yoghurt) which we would buy in Hessel Street in the East End on a Sunday morning. Ingredients list 1 medium onion 1 medium carrot 5/6 raw beetroots 1 litre stock made … Continue reading

Aunt Molvyn’s Gefilte Fish

Aunt Molvyn’s Gefilte Fish

Jo Freeman, a great friend of Rabbi Sylvia Rothschild, has sent us this special recipe for gefilte fish. Jo writes, “I agree with Rabbi Lionel Blue who says that the Jewish year is marked by smell and taste. I would add ‘life’. Every day my love is shown to family and  friends  through food! We do have … Continue reading