Hamantashen Time. Purim is here!
It’s hamantashen time at our place. The Jewish festival of Purim is coming soon. Hamantashen is the name for the sweet three-cornered filled pastry served
Video clip: Merelyn makes her mum’s Custard Chiffon Cake
We thought that Mothers' Day was the perfect day to share this unique video - Merelyn's mother's Custard Chiffon Cake.
We couldn’t resist but share this unique video. The recipe can be found on page 35 of our book. It comes from Merelyn’s mother, who gave it to Merelyn shortly before sadly passing away. Merelyn treasures this recipe like no other, and feels her mother is with her every time she makes it. Have a look at this beautiful video where you will learn all the secrets of the Chiffon Cake, and gain a special insight into a special relationship.
If you need the PERFECT chiffon tin, we now have it (after searching far and wide!!) on this website. Head straight to the shop and you could be baking by the weekend! And remember, all our profits from all sales of books and kitchen equipment go straight to charity.
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Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
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The 2023 Rosh Roundup.
No words today.
This is the Israeli pavilion at the Venice Biennale. It is closed.
Israeli artist Ruth Patir has taped this to the door:
‘The artist and curators of the Israeli pavilion will open the exhibition when a cease-fire and hostage release agreement is reached’.
Here’s a bit of Israeli biennale history. In 1948 Israeli Jewish painters first participated under the Erez Israel, Artisti Palestinesi pavilion sponsored by Italian Jews.
In 1950, Israel opened its own pavilion.
There are 29 countries who have their own, including Australia.
In the lead-up to this year’s biennale, there were (sadly yet unsurprisingly) calls for a boycott of the Israeli pavilion including a letter signed by over 22,000 artists and cultural workers.
Thankfully, Italy’s culture minister Sangiuliano labelled calls for boycott as ‘shameful’: ‘The Venice Biennale will always be a space of freedom, meeting and dialogue and not a space of censorship and intolerance. Culture is a bridge between people and nations, not a dividing wall.’
#VeniceBiennale #IsraeliArt #ContemporaryArt #Venice2024 #ArtExhibition
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22 Comments
Moved to tears. That was a really great chiffon tutorial and a beautiful tribute to a special lady.
Yum yum. Loved the reference to Merelyn’s Mum and a reflection back to her childhood eating yellow cake.
What a beautiful video, and wonderful story behind such a delicious recipe 🙂 makes me think of the delicious cakes my mum would cook. it also makes me want to try this one….
Best cake have been cooking for over 50 years.
Have added the grated peel of a lemon to your recipe.
Thank you for sharing.
Thanks Ruth – we are so pleased to hear that you love the cake. It is really one of our favourites! The lemon zest is a lovely idea. Happy baking!
Thank you for sharing this with us. I’m really moved because it reminds me so my late mother. Am looking forward to trying these recipes. Btw I am an ex-South African living in Israel!
There is something incredibly special, warming and unique about recipes and food that is shared with love ones. Food memories are possibly one of the most powerful ones we have and should always be treasured…thank you for sharing Merelyn.
Thank you for your lovely words Anneka! Merelyn x
Hi there!
Just LOVE this recipe. The flavour is fantastic. Just one small issue…. When I took it out of the oven and inverted it to cool it fell out of the pan within a minute or two. It was definitely cooked through and I followed the instructions in the cookbook exactly as written. Went and bought a specific pan for it. It rose up the sides beautifully. What could I have done wrong? Next time should I skip inverting it?
Thanks for your help, your blog and your book! I so enjoy them all!
Lauren
Hi Lauren
This does happen occasionally when people make it for the first time – and it has happened to each of us over the years – and it happens when it is just the tiniest bit undercooked. I assume you haven’t greased the tin? (Sorry have to ask!) Try adding 15 minutes cooking time and see how you go. If that works fine, then the next time cut off 5 minutes and so on until you get the right consistency and a cake that falls in the pan. Make a note of your cooking time.
Let me know how you go?
Cheers
Lisa
video says “private”???
Thank you for sharing the recipe and technique. My mother is also always with me when I’m baking or cooking.
Love the video! Cannot wait for the new book! I have both the others and I love the stories,
Can you tell me what is custard powder? I’m in the US. Thanks!
Hi This looks so good and I would love to give it a go. Would you be able to share the oven temperature and cooking time please and is it 6 egg whites?
Thank you!
Replying to myself. All good now. Thanks!
Hi please can you indicate what temperature you bake the custard chiffon cake and for how long? Also are the measurements the same for the UK?
Many thanks
Is it possible to get the recipe emailed to me. I live in South Africa and unfortunately I do not have any access to this recipe book.
Many thanks
Loryn Sevel
sevelloryn@gmail.com
Hi! Where would I be able to buy the chiffon pan size please?
https://www.kitchenwarehouse.com.au/Mondo-Angel-Food-Cake-Pan-26cm?gclid=Cj0KCQiAuvOPBhDXARIsAKzLQ8Fzo64DgOT2wBs-74Qe4mnjCdIIbkAN14OXbS43upiCC92Zp2dwr4saAm-3EALw_wcB
Thank you!
Thank you!