Shabbat dinner – Chanukah!

I loved the Butternut squash and sage latke recipe L sent but don’t fancy standing and frying all that at the moment.

Looking at keeping it simple for 8. So plan at the moment is:

Roast butternut squash soup (may even cheat and buy it ready peeled and cut.

Roast chicken – probably just lemon and garlic but other options welcome. I see there’s still some rosemary alive at the back of the garden.

Carrot mash with honey, lemon juice and cumin. Peas and beans, which are good left on hot plate with spring onions and even a bit of lettuce. I know it sounds a bit nunu but the French even have a name for it!

Hassleback potatoes which I had to google at first but they look like fun alternative to normal roast pots.

And for dessert I have gingerbread in the oven to serve with Swedish glacĂ© vanilla – yummy!!

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Shabbat lunch – aubergine rolls

Sliced aubergine lengthways 1cm thick. Still don’t understand salting them because they are so salty even when wiped and cooked! Baked in oven on lightly oiled baking sheet until soft and browned. Leave to cool with silver foil over them to stop sticking to tray. Filling was meant to be mixture of ricotta and mascarpone but SO expensive in kosher shops so used soft white ‘noodle pudding’ cheese and yoghurt with some nutmeg. Quick tomato sauce using canned plum toms, blitzed with roasted garlic and reduced over low heat. Put bit in bottom of pan, roll ball of filling in each aubergine slice and lay seam side down, pour rest of sauce over and sprinkle with grated cheese – no Parmesan so cheddar did nicely! Sat on hot plate really well.

Salad – iceberg shredded, grated carrot and red cabbage, green and yellow pepper diced, dried cranberries. Balsamic, honey, rapeseed oil and crushed garlic dressing.

Easy chocolate cake and leftover crumble with alpro custard for dessert.