If you’re Jewish I think I know what you’re thinking. “Oh yeah thanks Emma. Today is the last day of Pesach. Great timing for a Matzah Kugel Pudding!” and I get it. This recipe would have been a whole lot more helpful if it had gone out last week when Pesach – the Jewish passover started. But I hadn’t perfected it then and I don’t want to share anything with you that isn’t just right. Also I had so many downloads this year on the first two days of Pesach for the cinnamon balls biscuits and almond macaroons that I know you’ll love this recipe next year anyway!
This is a basic matzabrai recipe – matzahbrai is an eggy breakfast we eat during Pesach. I love it and eat it all year round for lunch. The key to this recipe is to keep the egg soft and moist. The Matzah Kugel Pudding can become dry and therefore really stodgy really quickly so if there’s a bit of movement when it’s time to take the Kugel out of the oven that’s just fine.
I added a whole load of almond flakes to this recipe as I’m a bit addicted to them at the moment and lets face it this is the perfect time of year to fill up on almonds – basically all the cakes made at Peseach use almonds in one form or another. Almonds make it really tasty. I also add a drizzle of honey on the whole pudding when it comes out of the oven. If you eat it then it tastes divine but if you come back to it the next day and nuke it in the microwave the honey just seeps in. Deelish!
You can of course make this pudding anytime of year but during Pesach when food gets a little bit limited it’s a real treat. Definitely one to make every year along with the cinnamon balls and almond macaroons. I feel a new family tradition coming along!
Every Jewish festival comes with a traditional cake. Rosh Hashanah – which is the Jewish New Year, is Honey cake. Rosh Hashanah is celebrated over two days and it’s one of the biggest festivals in the Jewish calendar. We get together and eat – a lot, gathering for big meals and lots of honey cake.
Traditionally honey cake is a really dense and heavy cake but I’ve been making lighter versions for years now. This one is made with syrup. Now I know what your thinking. If it’s made with syrup why is it called honey cake? Well, Syrup makes the cake a bit heavier than honey and that’s what my mum does and what her mum did and what her mum did. Get the picture? So I thought I’d give it a go. I didn’t want my cake to be too heavy so I made it the Genoise way. Still light but with a superior moistness! Yummarge!
Line an 8″ baking tin well. This cake mix is more like batter than cake so it will run out of any cracks in a loose bottom tin. It’s also quite sticky once baked so I always bake in cake liners. It also makes it easier to give the cakes as gifts.
Heat your oven to 180ºC (Fan oven160ºC)
Make the strong tea and set aside to cool a little.
In a separate bowl measure out all the dry ingredients
Measure the egg whites and sugar into a heat proof bowl and place over a bain-marie. You want to warm the mixture not heat it up. If it gets too warm you’ll have scrambled eggs – yuck! Whisk the ingredients to add air and make the mixture double in size. Remove from the heat and carry on whisking with a hand held whisk or in a stand mixer. Stand mixer is easier.
Measure the oil into a jug and while whisking the egg whites slowly add the oil in a slow and steady trickle. Add the egg whites and the oil and whisk further.
Add the cooled tea and whisk again.
Sieve the dry ingredients over the cake mix. Avoid pouring the dry contents into the bowl in one go as the weight of it will burst loads of air bubbles and we need them to give the cake lightness. Fold the dry ingredients into the mix until completely combined then pour the ingredients into the cake tin. The mix will resemble a very wet batter. It will rise into a deep cake so fill the case to ¾ full.
Bake in the centre of the oven for 45minutes or till the cake starts coming away from the sides. This cake is incredible light so if you press the top with your finger it will leave an indent even if the cake is baked.
Remove from the oven and leave to cool completely on a rack before removing from the tin.
This cake tastes great on the day of baking but even better the day after
Happy New Year to all my Jewish readers. Chag Sameach
I am very excited today to bring to you an extract from Hannah Miles’ Cheesecake book which I reviewed – and let’s face it, raved about yesterday. As I mentioned Tim’s favorite cheesecake is New York cheesecake and this is the recipe I used to make my cheesecake for the Jewish Festival Shavout this year. It’s sitting in my fridge chilling right now! I’m not allowed to eat it until the rest of the family get home later on otherwise you all know what will happen don’t you? They won’t get a look in!
Tim likes a cherry topping on his cheesecake so I have made a cherry compote to go along side this cake. I didn’t want to change a thing to Hannah’s recipe. Just look at that sour cream topping. Who needs cherries?
I hope you enjoy this recipe.
New York Cheesecake
For the crumb base
150 g/5½ oz. digestive biscuits/graham crackers
90 g/6 tablespoons butter, melted
For the filling
600 g/22⁄3 cups cream cheese
225 g/1 cup clotted cream (if unavailable, use crème fraîche)
100 ml/generous 1⁄3 cup crème fraîche
140 g/¾ cup caster/white sugar
1 teaspoon vanilla bean paste
For the topping
300 ml/1¼ cups sour cream
3 tablespoons icing/confectioners’ sugar
a 26-cm/10-inch round springform cake pan, greased and lined
How to make the New York Cheesecake
Preheat the oven to 170°C (325°F) Gas 3.
To make the crumb base, crush the biscuits/graham crackers to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base of the prepared cake pan firmly using the back of a spoon. Wrap the outside of the pan in cling film/plastic wrap and place in a roasting pan half full with water, ensuring that the water is not so high as to spill out. Set aside.
For the filling, whisk together the cream cheese, clotted cream, crème fraîche, sugar, eggs and vanilla bean paste in a blender or with an electric whisk. Pour the mixture over the crumb base, then transfer the cheesecake, in its waterbath, to the preheated oven and bake for 45–60 minutes until the cheesecake is set but still wobbles slightly. Remove the cheesecake from the oven and allow it to cool slightly so that the height of the cheesecake reduces. Leave the oven on.
To make the topping, whisk together the sour cream and icing/confectioners’ sugar and pour over the top of the cheesecake. Returnto the oven and bake for a further 10–15 minutes until set.
Remove the cheesecake from the waterbath and slide a knife around the edge of the pan to release the cheesecake and prevent it from cracking. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours before serving.
Cheesecake by Hannah Miles is published by Ryland Peters & Small at £16.99 and is available from www.rylandpeters.com
Last week my sister asked me if I was making donuts for Channuka. They’re the traditional cake for this festival and I’ve not got a good track record with them. But, this year is different. I’m not frying them -which means the batter isn’t getting welded onto my hob and they aren’t going to end up so hard that you need a drill to break them up! That’s all in the past.
This year I have gone to my reliable friends at Lakeland and used not only their fantastic mini donut mould but their recipe too! Just look at the results. Mouth watering aren’t they?
FOR 12 DOUGHNUTS
75g (2½oz) plain flour
½ tsp baking powder
¼ tsp salt
55g (2oz) caster sugar
60ml (2¼fl oz) milk
1 egg, beaten
1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
½ tsp vanilla extract
Extra sugar for dusting
How to make donuts
Pre-heat the oven to 325°F/160°C/Gas 3. Lightly brush the doughnut pan with cooking oil.
Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
Mix till it looks like a smooth batter
Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. I used an icing bag because I make a lot of mess!
Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
The best thing about these silicon moulds is how easy it is to make your donuts pop out effortlessly! Just a gentle press from beneath et Voila!
Leave to cool if you are adding chocolate ganache or dip in a mix of sugar and cinnamon straight away.
I made a lot of the chocolate ones…..
Make sure you put some greaseproof paper underneath your cooling rack to catch the dribbles.
But the cinnamon ones were pretty delish too!
You don’t have to use a silicon mould. I did a trial run in a small cupcake tin and they popped up really well too. Just make sure you oil the tin really well. I’m going to attempt to put some jam in these later on today when there are no kids that I have to share with!
After reviewing the book ‘ Jerusalem‘ by Yotam Ottolenghi and Sami Tamimi yesterday, I have very kindly been given permission by the publishers Ebury Press to run this delicious extract. I hope you enjoy it!
MA K E S 1 6 COOK I E S
During the late 19th century, as part of their Protestant beliefs, the Templers
arrived in Jerusalem from Europe and established the German colony, a
picturesque little neighbourhood south west of the old city that to this day
feels unusually Central European. This is the ‘civilized’ part of town, where
you go for a coffee and a slice of Sachertorte if you wish to escape the harsh
Germanic influences on the city’s food are evident in Christian contexts
— the famous Austrian hospice at the heart of the old city serves superb
strudels and proper schnitzels — but Czech, Austrian, Hungarian and
German Jews arriving in the city from the 1930s have also managed
to stamp their mark, opening cafes and bakeries serving many Austro-
Hungarian classics. Duvshanyot, round iced cookies,
made with honey and spices, typically for Rosh Hashana (Jewish New Year),
are possibly a result of this heritage; they are very similar to Pfeffernüsse.
These are very loosely inspired by duvshanyot, or pfeffernüsse. They are
actually more closely related to an Italian spice cookie and are hugely
popular on the sweet counter at Ottolenghi over Easter and Christmas. The
recipe was adapted from the excellent The International Cookie Cookbook by
2 tbsp brandy
240g plain flour
½ tbsp best-quality cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp each ground cinnamon, allspice, ginger and nutmeg
¼ tsp salt
150g good-quality dark chocolate, coarsely grated
125g unsalted butter, at room temperature
125g caster sugar
1 tsp vanilla essence
½ tsp grated lemon zest
½ tsp grated orange zest
½ medium free-range egg
1 tbsp diced candied citrus peel
3 tbsp lemon juice
160g icing sugar
Soak the currants in the brandy for 10 minutes. Mix together the flour,
cocoa powder, baking powder, bicarbonate of soda, spices, salt and dark
chocolate. Mix well with a whisk.
Put the butter, sugar, vanilla and lemon and orange zest in a mixer bowl
and beat to combine but not aerate much, about a minute. Add the egg
slowly, while the machine is running, and mix for another minute. Add the
dry ingredients, followed by the currants and brandy. Mix until everything
Remove the bowl from the machine and use your hands to gently knead
until you get a uniform dough. Divide the cookie mix into 50g chunks and
shape them into perfectly round balls. Place on two baking sheets lined with
baking paper, about 2cm apart, and rest in the fridge for at least an hour.
Preheat the oven to 190ºC/170ºC Fan/Gas Mark 5. Bake the cookies for
15–20 minutes, or until the top firms up but the centre is still slightly soft.
Remove from the oven. Once the cookies are out of the oven, allow to cool
for 5 minutes only, and then transfer to a wire rack. While still warm, whisk
together the glaze ingredients until a thin and smooth icing is formed. Pour
1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the
biscuit with a very thin, almost transparent film. Finish each with three
pieces of candied peel placed at the centre. Leave to set and serve, or store
in an airtight container for a day or two.
Jerusalem is available now from Amazon (Just click on the book image below) and good book shops
Have you ever been to Jerusalem? It’s an amazing city full of diversity and amazing sights, scenes, sounds and smells. Being Jewish I’ve been a few times and even though it’s the original ‘old city’ it always seems different each time I go. I have really, really fond memories of Jerusalem from when I went there with my family for the first time when I was 15 to when I was traveling with Tim during our gap year. When I first picked up this book all those memories came flooding back.Flicking through the pages has made me desperate to go back…. very soon!
The authors of this book are Yotam Ottolenghi who is from Jewish West side of Jerusalem and Sami Tamimi who’s from the Muslim West. They grew up there as kids and didn’t meet until years later in London when they set up the Ottolenghi deli (and there’s also a restaurant now) The cultural influence of this great city has such an impact on their recipes that this book is literally bursting with flavor.
As well as all the great recipes here there are tons of atmospheric photos of markets and food sellers. Piles and piles of fresh fruits and vegetable. I love the shot of the hand written sign above a Falafel shop that reads in English and Arabic ‘I HAVE GOOD FALAFEL’ I mean say it like it is or what? It’s touches like this that make this book so beautiful. There’s tons of who, what, where and why for each section and mentions of both Jewish and Muslim traditions. I love that. The fact that these recipes and food combinations have been handed down over generations, carried on through families.
So what will you find inside this book?
In a word. EVERYTHING. If you’re vegetarian then it’s a must. If you’re a meat lover, then it’s a must. In fact if you like flavor then this book is a must!
Jerusalem food, The passion in the air, The recipes, A comment about ownership & history
At home Tim and I make what we call Israeli salad. It’s basically tomatoes, cucumber and onion all chopped up into very small cubes, drenched in olive oil, with a touch of salt and pepper all mixed up. It’s amazingly simple and totally delicious. If you take this kind of simplistic ‘throw it all together’ approach that’s what you get in this chapter, but so much more sophisticated. It’s all about knowing what to put together and boy do these guys do it well! Roasted sweet potato and fresh figs, Broad bean Kuku, even the simple mixed bean salad made my mouth water.
This is one big, jam packed section that I would eat from every evening. It’s also worth mentioning the Latkes. Who can resist a Latke?
PULSES & GRAINS
My family went to Israel for our first holiday abroad when my brother had his bar mitzvah. One of the big memories from the holiday (apart from my brother going down to breakfast first thing in the morning and then again for second breakfast when everyone else got up) was that every street corner had a falafel stand on it. I had falafel at practically every stand! I got completely addicted to them. Why am I telling you this? Well, guess what the first recipe in this chapter is? Yep. Falafel!
Whether it’s chicpeas, rice, pasta or couscous there’ s plenty of choice in this chapter. The thing about this book is that it has an amazing array of herbs and spices to flavor the most basic of foods. The Basmati & wild rice with chickpeas, currants & herbs looks amazing. The hummus…. don’t get me started on the hummus, and couscous with tomato and onion are so easy to make. Some I could eat as a snack (ie devour when no one is looking) but I am sure they are meant to be shared!
I love the soup chapter as it’s got so many unusual flavors. Who else could come up with burnt aubergine & mograbieh soup? (Mograbieh is a type of large couscous by the way) there’s a meatball soup, pistachio soup and a seafood and fennel soup (slightly not Kosher but Tim loved the look of this) but the best soup has to be the proper Clear Chicken soup with knaidlach (aka Jewish Penicillin) Knaidlach are like dumplings and when we were little we nick named them knaidlebums and the name has stuck ever since. This soup is very easy to make and really does make you feel better when you are ill. I swear by it!
No, not a sign that you have eaten too much food from this book and need to loosen your belt buckle, this is all about stuffed foods and literally anything goes. I didn’t know you could stuff a carrot! I thought it was all about cabbage leaves! Not in this book. How does Lamb-stuffed quince with pomegranate & coriander grab you? Or how about stuffed onions, stuffed Romano peppers or stuffed potatoes?
There are lots of easy recipes here that you can pop in the oven and leave to enhance. Roasted chicken with clementines and arak is on my to do list (especially for our next dinner party!) If you like chicken then there’s definitely something here for you. The meatball and Kofta b’siniyah look mouthwateringly good as does the lamb shwarma.
We eat a lot of fish in our house and as I’m no cook (Tim’s the cook. I can bake!) so it’s really good to get some fresh flavour ideas on our regular favs. Pan fried sea bream with harissa & rose, cod cakes in tomato sauce, Marinated sweet and sour fish, I could go on and on.
I’m addicted to eggs. There I said it. I love them and could eat them every day (in fact I nearly do) so when I saw this red pepper & baked egg galette I knew it was love at first sight. I mean what’s not to love? puff pastry+ peppers +topped with a perfect egg! This chapter is all about the mouthwatering flavour of herb pies and Burekas. Nom, nom, nom!
SWEETS & DESSERTS
The first page in this chapter opens with Sweet filo cigars with all the sweet honey just oozing out, then moves swiftly onto sweet cheese. I love savory and sweet together and the Mutabbaq looks so mouthwatering. There’s also recipes for cakes, rice pudding, crumble, spice cookies (which I have the recipe for and will be sharing with you tomorrow) as well as yeasted cakes.
It’s really good to be given so many great condiment recipes. I’ve always wanted to add tahini sauce to my falafel and now I can. There are also yoghurt with cucumber recipes as well as countless picked options.
So in all, I love this book. It seems so perfect for this time of year when it’s cold and windy outside and you want a warm and full flavour dish to keep you toasty and satisfied on the inside.
It would definitely make great Christmas/Channuka present. Smiles all round I think.
You can buy it on Amazon.com by clicking on the link here- Jerusalem– or on book image below