Filed under Traditional

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

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

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

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

Inclusive latkes and apple sauce

Inclusive latkes and apple sauce

Gluten-Free Latkes An inclusive recipe for a Hanukkah gathering By Anne Clark 500 ml peeled, grated, raw potato (or 350 ml regular potato plus 150 ml grated onion and/or carrot and/or sweet potato) 2 large eggs 2 tablespoons buckwheat flour or gluten-free plain flour chopped parsley or coriander salt, pepper, paprika, ground nutmeg corn oil … 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

Hamantaschen – WimShul style!

Hamantaschen – WimShul style!

Anyone entering the Shul building this Wednesday afternoon would have been met by the glorious aroma of freshly baked hamantaschen. This morning was the Wimshul Cooks’ Purim bake-in which was a truly ‘hands-on’ and inter-generational event, enjoyed by the nursery, baby and toddler group, and adult education classes. Two baking stations were set up – one for … Continue reading

Elucidating latkes

Elucidating latkes

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

Betty’s lockshen pudding

How about a traditional pudding to break the Fast? You can’t beat Betty’s lockshen pudding recipe, with its easy method, and delicious hot or cold. Over to Betty: It was Mummy’s recipe and I am now the only one in the family making lockshen pudding.  Need I say more!! When I go to the family … 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

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