Filed under WimShul Cooks

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

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

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

Hanukkah mash-up

Happy Hanukkah from Wimshul Cooks This is a non-edible, cultural (& homemade) kind of mash(-up). A Ladino one and a Yiddish one (watch out for the dancing latkes)

Mini-Hallot, lots

Mini-Hallot, lots

Lynne Sidkin ‘What should we do next?’ This was the question we asked ourselves at our first Wimshul Cooks meeting after the summer break. Following the reprint of our cookbook, we needed to agree on our next focus, apart from enjoying each other’s company and eating cake! We decided to build on our idea of … Continue reading

The Food of Love

The Food of Love

“How did a community blog become a cookery best-seller?” That’s the headline about us in October’s Jewish Renaissance magazine!Read the one page spread with recipes in this month’s Jewish Renaissance – click here! And find out more about Jewish Renaissance, a quarterly magazine with a fresh perspective on Jewish culture – and how to subscribe – www.jewishrenaissance.org.uk

The Cookbook and the Charities

The Cookbook and the Charities

The Wimbledon Synagogue Cookbook featured eight charities and good causes. An interesting and varied range of organisations, these charities have inspired our contributors in different ways. Some of the charities are directly related to food – Jewish food (Gefiltefest), the fair production of food (Fairtrade Foundation) and the provision of food and shelter to those who … Continue reading

New date for Wisdom of the Indian Kitchen Workshop

New date for Wisdom of the Indian Kitchen Workshop

NEW DATE FOR – Wimshul Cooks Workshop – 22nd November 8pm Wisdom of the Indian Kitchen with Ushma Williams Sunday 22nd November 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 … Continue reading