Quick while I remember. I’m planning on making challot again for Rosh Hashanah. Last year I just added raisins to my basic recipe and then sprinkled – or more accurately drowned it – with cinnamon and sugar.
But I just found a smitten kitchen apple and honey challah recipe that looks good. Probably more practical for lots of people than Jamie Geller’s individual apple stuffed challahs – but I’m intrigued to try her famous challah recipe.
Despite having been brought up with only parve cakes, I love baking with butter! Such a different taste to vegetable margarines and they feel very luxurious.
But for parve cakes it’s always nice to find recipes that don’t use butter or milk so you don’t have to substitute and they taste as they were meant to!
So here are two I’ve discovered recently…
A yummy Venetian carrot cake by Nigella with ground almonds and olive oil. Looks flat and dense but actually quite delicious. Also good for pesach as no flour!
I’ve had a slight obsession with courgette cake since living in Edinburgh and always tried very wholesome recipes that were too stodgy. Until I discovered this great David Leibovitz courgette cake – made all the better with lemon icing.
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 glacé vanilla – yummy!!
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.