Category: Recipe

Challah Bread

BREAD should be broken into small pieces, buttered, and transferred with the fingers to the mouth. The bread should be placed on the small plate provided for the purpose.

Challah Bread – Manna from heaven

Challah Bread Photo by PH Morton

Challah Bread
Photo by PH Morton

Peter and I do love challah bread. Whenever we go to Golders Green, where there are plenty of Jewish bakeries, we would usually buy Challah, Brioche and other cakes. We can’t help it despite burgeoning waistlines. Kosher cakes are so sumptuous.

Anyway I love the challah bread. I tasted my first challah bread when they were regularly given out by my Jewish employers when I was still working at Salisbury Finance and Investment. Mr Schwab used to bring in loads of the Challah rolls and feed us starving employees. First taste and I loved it and told Peter about it and we have been fans of the bread ever since. 😉

It is lovely eaten with a spread of real butter and a steaming hot cup of coffee.

smiley_be_quietShhhhh! When no one is looking I would even go so far and dip it in my coffee and eat it like our Filipino pandesal. (You can’t take the girl out of Tondo!  lol)

Peter likes eating his challah with a bit of cheese.

 

 

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As it  is Friday today, most Jewish household will have a challah bread on their dining table to welcome sabbath.  Challah is more than just a bread, it has a religious significance.  It has something to do with manna falling from heaven.

As can be seen from Peter’s photo above, a challah is a braided bread which can be made from plaiting 3, 5, 6 & 7 stands of dough, (occasionally 12 which represent the 12 tribes of Israel) made from  eggs, fine white flourwatersugaryeast, and salt.

For recipe, please click CHALLAH

Winter Garden Salad

To make a good salad is to be brilliant diplomatist – the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.
– Oscar Wilde

Oscar is right of course. A salad needs balance, it should not be too oily or two sour.

Below is a recipe, which will warm your cockles in winter or spring, summer or fall/autumn. LOL

salad

½ head lettuce
1 large cucumber, peeled
1 medium green pepper
½ cup diced celery
½ cup sliced scallions
4 radishes
3 medium tomatoes
3 shredded spinach of red cabbage leaves (optional)

DRESSING
1/3 cup oil
1/8 cup vinegar
1 tsp. Salt
Pinch sugar
1/8 tsp. Pepper
1 clove garlic, minced

Prepare vegetables to desired size and combine in salad bowl.

Combine dressing ingredients in jar. Shake well. Add dressing to salad and toss.

USE: Salad bowl
YIELDS: 4 servings

http://www.chabad.org/library/article_cdo/aid/2163540/jewish/Winter-Garden-Salad.htm

HONEY CHALLAH

In celebration of the forthcoming Rosh Hashanah, UK Jewry are going to be busy preparing for the Jewish New Year.

Food are especially important as they can be very symbolic.

I will be posting some Jewish recipes for the next few days. I have to admit that they make beautiful tasty food. I love chollah bread which we buy in Sharon Bakery in Golders Green or in Hendon.

Every Thursday, my husband would go to Carmelli Bakery in Golders Green to get me creamy sumptuous cakes and bagels and chollah rolls or bread.

Carmelli makes cakes to die for.

Here is a recipe from
http://www.aish.com/h/hh/r/Cooking-with-Symbolic-Foods.html

HONEY CHALLAH

Honey Challah

Makes 2 loaves, but can be doubled

  • 3 packages rapid rise yeast
  • 3½ cups hi-gluten flour
  • ¼ cup warm water
  • 3 large eggs
  • ¼ cup vegetable oil
  • ¼ cup honey
  • ¾ teaspoon vanilla extract
  • 1½ teaspoons salt

For the glaze:

  • 1 egg, lightly beaten
  • 1 teaspoon honey
  • ½ teaspoon vanilla extract

In a large bowl, mix the yeast with ½ cup of the flour and 1 teaspoon sugar. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours.

Braid and let rise an additional 1 – 2 hours.

Position an oven rack in the lower third of the oven and heat the oven to 325°F. Make the glaze by whisking with a fork, the egg, honey and vanilla. Just before baking, brush the dough with the glaze. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk under-baking.) Let cool thoroughly on a rack.

Shavuot Recipe: White Chocolate Lemon Bark

It is customary to eat dairy on Shavuot for the following reasons:

Source: About.com:KosherFood

  1. Shavuot is linked to the Exodus from Egpyt into the Promised Land. “From the misery of Egypt to a country flowing with milk and honey…” (Exodus 3:8-17)
  2. After the Israelites received the Torah at Mount Sinai, they ate dairy food. Before they received the Torah, they did not keep kosher as they did not yet have the laws of kashrut. Immediately after they received the Torah, they did not yet have the tools to prepare kosher meat.
  3. The numerical value (Gematria) of chalav, the Hebrew word for milk, is 40. Eating dairy foods on Shavuot commemorates the 40 days that Moses spent on Mount Sinai receiving the Torah.
  4. When the Israelites accepted the Torah, they committed themselves to following God’s commandments, which requires showing restraint. Likewise, eating dairy instead of meat is seen as exhibiting restraint.

White Chocolate Lemon Bark Giora Shimoni

White Chocolate Lemon Bark
Giora Shimoni

Ingredients:

  • 1 pound of white Belgian chocolate
  • 2 tablespoons of canola oil
  • 1 cup of Rice Krispies cereal
  • zest of one lemon

Preparation:

1. Melt chocolate in a double boiler together with oil.
2. When chocolate is melted, add rice krispies and lemon zest.
3. Spread evenly on a cookie sheet.
4. Freeze.
5. When it is solid break it up. Serve at room temperature.

Jewish Chopped Liver

Since I started working, my employers have always been Jews.  I often hear them talk about what to have for the Shabbat.  I gather that chopped liver is a mainstay.  I often wondered how to make it and how different does it taste from a liver pate.  Now I can now get to find out as this recipe from Channel Four, a maker and bringer of the Jewish Mother of the Year has this recipe to share which in turn I am sharing it here.  Thank you Channel Four.

chopped liver
Serves 4

Ready in about 30 minutes

INGREDIENTS

  • Chicken livers
  • Onion, chopped fine
  • 1 large egg (or two if you have a lot of liver)
  • Sweet sherry or balsamic vinegar

METHOD

How to prepare chopped liver

1. Hard-boil the egg and hold it under the cold water tap so it doesn’t hurt your fingers to peel it.

2. Peel the egg and chop it up finely

3. Fry the chopped onion over a low heat until it softens and starts to turn golden

4. Clean the livers and grill them over a very low heat until just done, taking care not to overcook them, they should still be a bit pink inside. Let everything cool to room temperature.

5. Take all your various bits – the egg, the onion, the liver, the sweet sherry or vinegar – and stick in a food processor.

6. Chop it finely rather than blitzing it. If you don’t have a food processor, just chop everything up very small, starting with the liver – you get a more authentic texture the latter way, but you also get tired hands. If you’re chopping, add the vinegar right at the end. Season with salt and pepper.

7. Allow to cool, and refrigerate for a few hours so the flavours get mixed up. Eat on toasted rye bread.

Chicken soup With Matzo Balls (Dumplings)

BBC’s Simon Rimmer’s chicken soup and dumplings are just what the doctor ordered in this snowy cold springtime.  I am here at my desk in the office and I am wishing that I am having a smoking-hot bowl of chicken soup to warm me up.  It is freezing in here.

Befitting being employed by a Jewish firm, below is a classic Jewish chicken soup.

JXXX

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I’ve had matzo ball soup three meals in a row.  Isn’t there any other part of the Matzo you c an eat?
– Marilyn Monroe (in a jokey mood)

Chicken soup With Matzo Balls (Dumplings)BBC GoodFood
BBC GoodFood

Known as ‘Jewish penicillin’, chicken soup is the ultimate comfort food – make a pot when you feel a cold coming on.

Ingredients

For the chicken soup
For the dumplings

Preparation method

  1. For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.
  2. Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks.
  3. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.
  4. Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.
  5. Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.
  6. To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings.