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
Dear Friends Yesterday evening I began to live below the line with a tomato risotto for two people that cost 61p. Over the next five days I shall be blogging on shopping cooking, eating and the state of the world. Check it out on https://www.livebelowtheline.com/me/sybil and spread the word. Sybil
Sent by Rabbi Sheridan: Hi, all followers of Wimshul Cooks gastronomic delights Here is a challenge that is rather the opposite. From April 27th – May 2nd, I am going to be living ‘below the line,’ in aid of the charity Tsedek. The intention is to pay no more for my food and drink than £1 per … Continue reading
To mark the retirement of Rabbi Sybil, a special service and kiddush was held at Wimbledon and District Synagogue. One of the many highlights of the service was Rabbi Sybil’s commentary on the weekly portion on the theme of “spirituality and food”, and she has kindly allowed us to reproduce it below. It expresses so … Continue reading
Passover 2013 is over. You think you’ve been working hard? Take a look at this: Posted by Rabbi Sybil Sheridan How to make Matzah Ethiopian Style 1.Start with a man with a stop watch. 2.Shoot the breeze with your mates till the man shouts ‘Go!’ 3. Get to work. You have 18 minutes before the … Continue reading
Originally posted on rabbisylviarothschild:
The bible tells us that people cannot live by bread alone (Deuteronomy 8:3), a statement so powerful it is repeated in the New Testament. Bread is one of the oldest prepared foods. Evidence on rocks in Europe from 30,000 years ago shows starch residue left from the plants which had presumably…
It has become a “contemporary tradition” to place an extra item on the Seder plate in addition to the traditional items – here is Rabbi Sylvia’s choice and her reasons. by Rabbi Sylvia Rothschild I would choose a pomegranate to be on my Seder plate as a reminder of the many different strands of my … Continue reading
by Rabbi Sybil A. Sheridan Passover is coming and with it the annual anxiety over what to eat – or, more exactly, what not to eat. The Bible is clear. No ‘leaven.’ But what is leaven? It is usually defined as fermented grain – specifically, fermented of the five species of grain that grow in … Continue reading
By Rabbi Sybil Sheridan It all started when I was invited to the New Israel Fund dinner. Amos Oz was speaking. Excitedly I told my husband about it, confident that we would both be going. ‘Sorry,’ he said, ‘I have invited Heston Blumenthal for dinner.’ HESTON BLUMENTHAL. FOR DINNER? ‘Are you mad?’ ‘No. He is … Continue reading
Rabbi Sylvia Rothschild of Wimbledon and District Synagogue has contributed this great blog posting….read on. Challah made easy (with sermon writing notes included) Put in the bowl of your food mixer the following, in the order as given: 1 egg plus one cup of warm water 1.5 teaspoons of margarine OR 3 of olive oil … Continue reading
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