Seasons Greetings (and a Buche de Noel) from the Monday Morning Cooking Club…
Rosh Hashanah (Jewish New Year) is nearly here. So what are we cooking?
We do enjoy the traditional Christmas foods – the plum pudding, Christmas cake and (our favourite!) mince pies but it is really the simple Chanukah ‘latkes’ that win the family over every year.
Pretzel Fingers for #LetsLunch and Halloween
Scary food? Nope, NOT AT ALL my thing! Well…not when I started my research anyway. Now I am right into it and have spent hours sifting through the copious amount of information on the web to find me a SCARY recipe for #LetsLunch and for the upcoming Halloween goings-on.
I could have made skeleton cookies, spider’s web cupcakes or chocolate spiders but I am in the mood for real food this month, not sweets. Something bread-y or biscuity or savoury. And gross-looking fingers with red nails seem to be a common theme for Halloween…so I am thinking breadsticks…baguettes…pretzels! But I don’t want my pretzels to look so scary and gross that no-one wants to eat them so I have come up with a compromise. I think Pretzel Fingers with Almond Nails should do the trick!
First, I need a soft pretzel recipe. Easy! An Australian recipe website gives me exactly what I need: allrecipes.com.au has a ‘German-Style’ pretzel.
Just by the way, I do love a good, salty, soft, glazed and golden pretzel. If anyone has ever been to Zurich train station and eaten a hot pretzel with cheese, they will know exactly what I am talking about. I can still remember the taste, and I am going back to 1986!
While I was playing with pretzel dough, thought I should also bake some real pretzels. But how on earth to roll them? I tried Auntie Anne’s YouTube video first. It started off with such clear step by step instuctions until the most crucial part which I just could not follow. So next I tried Wikihow which gave me a better idea of how to do it, although I don’t think my pretzels are exactly as they should be. But for a first go (if I may say so myself) they looked pretty nice…
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. The group was started by NewYorker Cheryl Tan, author of ‘A Tiger in the Kitchen’ , a food memoir of her Singaporean heritage. A topic is posted at the beginning of the month, often by consensus, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world.
Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back in a couple of daysfor a list of everyone’s #letslunch post.
And maybe join in next month?
And for other scary stories and recipes from #LetsLunch on Twitter:
Linda’a Spiced Pumpkin Flan at Spicebox travels
Lucy’s fabulously spooky Halloween cakes at A Cook and Her Books
Annabelle’s Halloween Spice Cookies at A Glass of Fancy
Cathy’s Cowboy Black Bean Dip at ShowFood Chef
Rashda’s Spooktacular Stuffed Pumpkin at Hot Curries & Cold Beer
Joe’s Sloppy Vegan Joe with Mock Meat at Joe Yonan
Lisa’s Pretzel fingers at Monday Morning Cooking Club
Challah stuffed with dried apples gives a little twist to a traditional round loaf.
Natanya’s Ricotta Cheese Noodle Pudding (aka Lokshen Kugel)…a Tale of Two Nanas…
Making pastry is good for the soul, so it’s a shame to throw away the cut offs. Put them to great use with this guide to making quick rugelach.
A step by step guide to Merelyn’s favourite cake, the Zserbo Torte, created by the Gerbaux Cafe in Budapest, and learnt from her mother’s best friend, Eva.
For #LetsLunch this month, we are sharing dishes in honour of our dads. I’m going back to 1973.
In order to meet the #LetsLunch direction of ‘Fusion’, I wanted to pair my mum’s succulent, fall-off-the-bone, rich, sticky and very Jewish brisket with a rich Chinese-style sauce…
It’s hard to believe it is already this time of the year! I quite like it when both Easter and Passover occur simultaneously – doesn’t happen that often but when it does it really highlights the cultural diversity in Australia.
#LetsLunch is going GREEN this month. Green, to me, shouts cucumber and lettuce, granny smith apples and limes, but my all time favourite green food is WITHOUT A DOUBT…the AVOCADO. I think it is the most sublime fruit that there is! So I’m going to share the simplest, easiest and greenest recipe I have. I […]
Every Jewish community around the world has its own version of Cholent. It’s the perfect slow cooked meal for the Sabbath, a hearty mix of meat, marrow, barley and beans prepared before the start of the Sabbath.
This month’s ‘lets lunch’ brief: food and music.Cool! So I start thinking ‘Fiddler on the Roof’…maybe ‘Tradition’, a song that brings with it so many memories of not just the musical itself and all the beautiful songs (which I absolutely adore), but of Tevye’s life, his family and customs. And I start thinking about mine! […]
The #LetsLunch post for this month, October, is ‘High Tea’ …and how we love high tea in our house. We are on holidays (vacation!) this week – school is out and we are having a break at the beach with our teenage kids. So what better time than to whip up something DE-LICIOUS for afternoon […]