Jewish New Year – It’s Always About the Food

It's time to eat sweet, to ensure a sweet new year ahead.

It really is always about the food.

How exciting that it is this time of year again – we love all the chatter about what everyone is cooking, and whose honey cake is the best. This will help you join in the conversation.

Here are our recipes ideas to get you through this year of fressing:

CLASSIC HONEY BISCUIT

NEW SNAPPY HONEY BISCUIT

CLASSIC HONEY CAKE

NEW LIGHT AS AIR HONEY CHIFFON

RECIPES FROM MONDAY MORNING COOKING CLUB and THE FEAST GOES ON

 

 

RECIPE GUIDANCE FROM OUR NEW BOOK, IT’S ALWAYS ABOUT THE FOOD:

 

 

Duck with Cherries p. 141

 

Lamb Tagine p. 146

 

Yemenite Rosh Hashanah Lamb p. 150 and Israeli Rice Pilaf p. 212

 

Roman Lamb p. 149

 

Citrus Fennel Roasted Salmon p. 117

 

Roasted Pumpkin and Sweetcorn Salad p.94

 

Ginger Pudding p. 236

 

Pecan Lokshen Kugel p. 240

 

Walnut Honey Tart p. 248

 

Teiglach p. 296

 

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If you don’t have our new book, It’s Always About the Food, you can get it right here.

Monday Morning Cooking Club

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Now for Something Sweet

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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
...

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