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                    Recipes


 

Recipe Corner
 

Honey Cake
Traditionally served on Rosh Hashanah and Erev Yom Kippur
symbolic of our wishes for a sweet year.
                         
3 eggs
3 Tbsps. Margarine
1 pound honey (1 1/3 cups)                     
1 tsp. Baking soda
1 1/3 cups sugar
4 cups flour
1 cup strong coffee      1 tsp. cinnamon
2 tsps. Baking powder

Preheat oven to 325°F. Grease and flour a 9 x 13" pan. Beat eggs and honey
together. Add sugar and mix again. Mix coffee with baking powder, and then
add with margarine to the egg mixture. Add baking soda, flour, cinnamon and
beat together well. Bake in greased pan for 55 minutes to an hour.

 

Tzimmes

1 tsp oil            2 slices pineapple, in pieces
4 to 6 carrots, sliced        1/4 cup orange juice
1 large sweet potato, cubed      dash of salt
2 to 3 tsps. honey or 4 Tbsp. sugar  1/2 tsp nutmeg (optional)
 

Coat bottom of 2-quart saucepan with oil and heat. Add carrots and cook on low heat for about 10 to 15 minutes. Add sweet potato, honey, orange juice, and dash of salt. Cook over low flame for 30 minutes.

Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat. Serve warm.


YIELDS: 4 servings

 

 

 

Sweet & Sour Fish

3 pounds pike, carp, or whitefish 2 tablespoons wine
1/2 cup sugar (or sugar water) 1 teaspoon salt
Juice of one lemon (3 tablespoons) Lemon slices
1 onion, diced (optional)

Clean fish, place in 4quart pot, cover with boiling water and simmer until tender (10-15 minutes).
Remove fish to deep platter or bowl. Retain I cup liquid from fish. Add remaining ingredients to liquid
and simmer 10-15 minutes. Pour sauce over fish, chill. Serve cold,

garnished with lemon slices.

Serves 8

Apple Sponge Cake

7 eggs separated
3/4 cup potato starch
1 cup sugar 1/2 cup ground nuts
Juice of 1 lemon (3 tablespoons) 2 apples, sliced thinly
1/2 cup hot water

Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. Mix egg yolks, 1/2 cup sugar,
lemon juice, water, potato starch, andnuts. Fold in egg whites. Add sliced apples last. Bake in greased
pan for approximately 45 minutes over very low flame. Invert over bottle to cool.

EAT & ENJOY!!

Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright

Lubavitch Women's Cookbooks Publications, Brooklyn, NY


Traditional Challah


For an unusually smooth taste and texture to enhance your Shabbat and
Festive meals.
5 pounds flour    2 1/3 cups boiling water
2 ounces fresh yeast    2 Tbsps. salt
3 tsps. dry yeast    1 1/2 cups sugar
2 cups warm water    5 eggs
1 1/2 sticks margarine

  Glaze: 1 egg, beaten; poppy seeds

Dissolve yeast in 2 cups of warm water, in a small bowl, until it bubbles.
In a large bowl, place margarine and pour boiling water over it and stir
until margarine is melted. Add salt and sugar. Let cool for a few minutes
and beat in eggs. Add the bubbling yeast. Gradually add flour. Knead for 10
minutes. If dough is too moist add a little more flour.
When ready to rise, smear top of dough with oil, cover and let rise 1 hour.
Separate a small portion of dough known as 'challah' from a whole dough.
Shape and let rise another hour. Brush with beaten egg to glaze. Sprinkle
with poppy seed.
Bake at 350°F, 1 hour for large challahs, 1/2 hour for smaller challahs and
rolls.

 

Pareve Cheesecake

2 eggs, separated  *beat egg whites until stiff
¼ c sugar   *add to egg whites; beat well
¼ c sugar , 1 tsp lemon juice,1 tsp vanilla sugar, 1 - 8oz container Tofutti “cream cheese”

mix well together with yolk
*combine with egg white mixture; beat until smooth
 *pour into pie crust (I use ready-made graham cracker crusts)

  *bake in preheated oven at 350F (180C) for 35 min

 

Peanut Butter Chocolate Chip Cheesecake

3 – 8oz cream cheese
(you could substitute Chevington soft cheese and add 1½  T honey and a little milk)
1 c sugar
½ c peanut butter (chunky works well!)
3 T flour *combine at medium speed till well blended

4 eggs *add one at a time; mix in well
½ c milk
¾ c chocolate chips
*blend in
*pour into pie crust

(I use ready-made graham cracker crusts)
*bake @ 450F (230C) for 10 min
*then @ 250F (130C) for 1 hr.

NOTE: might make 2 ready –made pie crusts with one recipe

 

 

 

Fruity Chicken

    2 raw chickens, cut into serving pieces   1 grapefruit (optional)
    2 medium onions         3-4 Tablespoons water
    Juice of 2 lemons (6 Tablespoons)     1 teaspoon salt
    Juice of 1 orange

 

Place chickens in pan or Dutch oven. Dice onions and sprinkle over chicken. Squeeze fruit juices and mix together. Add water and salt and pour over chickens.

Bake at 180°C for 2 hours. If cooking on top of stove, bring to boil and lower flame to simmer for 1 1/2 hours. Serves 8.

Variation: Sauce can also be used over meat, meatballs, roasts.

 

Potato Puffs

    6 Large Potatoes     6 tablespoons potato flour
    1/2 teaspoon salt     chicken fat or oil to grease pan
    6 eggs beaten

 

Peel and boil potatoes in salted water to cover. Drain and put through mixer or mash well. Add beaten eggs and potato flour and mix well.

Shape into balls and arrange in a well-greased pan. Bake at 180°C for 45 minutes.
Serves 6-8.

 

Apple Sponge Cake

    7 eggs separated       3/4 cup potato flour
    1 cup sugar         1/2 cup ground nuts
    Juice of 1 lemon (3 tablespoons)   2 apples, sliced thinly
    1/2 cup hot water


Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside.
Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato flour, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for approximately 45 minutes over very low flame. Invert over bottle to cool.

 

For more recipes visit www.passover.net

 

By popular request here are two of the recipes from the recent Tu Bishvat Lunch
 

Chicken-Beef Roll

Ingredients:

MEAT                                                        CHICKEN                                                 BROTH

1½ lbs ground beef                                  4 chicken breasts, ground                          Water

1 onion, grated                                         1 onion, grated                                         1 onion, sliced

1 egg, beaten                              1 egg, beaten Dash paprika

3 Tbsp matzo meal 3 tbsp matzo meal ½tsp salt

2 cloves garlic, minced (optional) 2 cloves garlic, minced (optional)

Tomato Ketchup to taste Chicken soup mix to taste

 

· In a large bowl mix the ground beef with other ingredients.  Don’t overhandle. Set aside. In a separate bowl do the same with the chicken ingredients.

· Preheat oven to 350°F

· TO ASSEMBLE: Cut two pieces of alumnium foil to 12x16inches.  Spread the ground chicken on one and the ground beef on the other.  Meat mixture should cover the foil entirely.

· Place foil with chicken mixture chicken side down over beef mixture.  Remove top foil.  Roll like a swiss roll from the wide side and wrap tightly in the foil.

· Place in a roasting pan with 1inch of water, onion, papikra and salt.  Bake for 1 hour.

Hint: For smooth slices, freeze before slicing.  Defrost and rewarm.

VARIATION: Alumnium-wrapped foil can be boiled in a large pot with water to cover, onion, salt and paprika for 1½hours, covered, over a medium flame.

 

Armenian Rice with Nuts

Ingredients:

225 g long-grain rice 30 ml pine nuts

30 ml raisins 30 ml shelled pistachio nuts

100 g butter (or margarine) 30 ml slivered almonds

450 ml chicken stock 30 ml olive oil

Salt and pepper

 

Wash the rice in cold water.  Drain well.  Soak the raisins in boiling water for 10 minutes.  Melt the butter in a saucepan, add the rice and cook gently for 2 minutes.  Add the stock, bring to the boil, season with salt and pepper.  Reduce heat, cover and simmer for about 20 minutes until rice is tender and has absorbed all the liquid.

Meanwhile sautee the nuts in the olive oil until lightly golden.  Drain the raisins and add to the cooked rice with the nuts and their oil. 

Cover with a clean cloth.  Replace the lid and leave to steam for 5 minutes.

Fluff up with a fork and serve.

 

 

Traditional Doughnuts

Doughnuts, an old-fashioned treat, are never quite as good when
store-bought. Try them homemade!

             Ingredients:

1 ¾ ounces fresh yeast                 
½ cup sugar
1 ½ cups warm water
½ cup non dairy creamer (or juice)
1 Tbsp sugar
1 tsp Vanilla extrac
3 eggs
1 tsp Grated lemon peel
½ cup oil 6 to 7 cups of flour

Also: Oil for frying Icing sugar
Yields: 5 to 6 dozen doughnuts


In a large mixer bowl: place eggs, oil, sugar, non dairy creamer, vanilla,
and grated lemon peel. Add yeast mixture (yeast, warm water, 1 Tbsp sugar);
add flour until soft dough is formed. (Dough need not be dry; it should be
softer than challah dough.) Knead for a few minutes. Cover and allow to rise
until doubled in bulk, about 1 to 1-½ hours.

(For Jam Doughnuts see below) Roll out dough ½-inch thick on floured
surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame
until hot. Place four doughnuts at a time in the oil. Brown on one side and
then on the other. Remove with slotted spoon. Drain and cool on paper
towels. Dust with confectioners' sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass
of water-if the dough floats to the top, it is ready.

If you would like to make Jam Doughnuts, roll dough out to 1/4-inch
thickness. With 2-inch cookie cutter cut out an even amount of circles. On
half of the circles, place 1 teaspoon of jam. Moisten edges with finger
dipped in a glass of water. Cover pastry with remaining circles. Press edges
together tightly. Cover doughnuts and let rise 1 additional hour. Fry as
above.



Cheese Latkes

Here is a twist on the traditional latke recipe!

Ingredients:
3 eggs 1/2 tsp salt
1 cup milk 5 Tbsps sugar
1 cup cottage cheese, drained 1 tsp vanilla extract
1 1/2 cups flour 1/2 cup oil for frying
1 tsp baking powder



Place all the ingredients except oil together in a large bowl. Mix until
smooth. Heat 1/2 cup oil in a skillet. Using a large spoon, drop the batter
into hot oil. Fry 2 to 3 minutes on each side, until lightly browned.
Continue until batter is used up, adding oil when necessary. The latkes may
be served topped with sour cream, applesauce, or maple syrup.


Hamantashen, the classic Purim cookies, are eagerly awaited by everyone young and old. They are

versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie

dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can

use any kind of jam or preserves.

 

TRADITIONAL HAMANTASHEN

4 cups flour 1 tsp. Vanilla extract
4 eggs 2 tsps. Baking powder
¾ cup sugar pinch of salt
1 cup margarine, softened 1 tsp. Orange rind
1 Tbsp. Orange juice

Fillings: 1 pound prepared poppy seed filling or 1 pound lekvar (apple or prune butter)
or 1 pound strawberry or apricot preserves

1. Preheat oven to 350° F. Grease cookie sheets.
2.
Prepare dough of your choice. Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour, depending on consistency of dough.
3. Roll dough into a ball. Divide into four portions .
4.
On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or  cookie cutter cut 3-inch circles.
5. Place 1/2 to 2/3 teaspoon of desired filling in the centre of each circle.
6.
To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the centre above the filling.
7. Bring top flap down to the centre to meet the two sides. Pinch edges together.
8.
Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

FUN VARIATION

Put a drop of food colouring into dough, for coloured hamantashen, the kids will love it!

Note: Remember all measurements are American!!!

Enjoy!!

 

Fruity Chicken

2 raw chickens, cut into serving pieces 1 grapefruit (optional)

2 medium onions 3-4 Tablespoons water

Juice of 2 lemons (6 Tablespoons) 1 teaspoon salt

Juice of 1 orange

Place chickens in pan or Dutch oven. Dice onions and sprinkle over chicken. Squeeze fruit

juices and mix together. Add water and salt and pour over chickens.

Bake at 180°C for 2 hours. If cooking on top of stove, bring to boil and lower flame to simmer

for 1 1/2 hours. Serves 8.

Variation: Sauce can also be used over meat, meatballs, roasts.

 

Apple Sponge Cake

7 eggs separated 3/4 cup potato flour

1 cup sugar 1/2 cup ground nuts

Juice of 1 lemon (3 tablespoons) 2 apples, sliced thinly

1/2 cup hot water

Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside.

Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato flour, and nuts. Fold in egg whites.

Add sliced apples last. Bake in greased wonder-baker for approximately 45 minutes over

very low flame. Invert over bottle to cool.




 

 

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