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ISRAELI RICE PILAF AND SOME NEW YEAR’S FEASTING GUIDELINES

ISRAELI RICE PILAF AND SOME NEW YEAR’S FEASTING GUIDELINES

Doughnuts. Cinnamon Doughnuts.

Doughnuts. Cinnamon Doughnuts.

Potato Latkes for Chanukah (or for any other time) 2022

Potato Latkes for Chanukah (or for any other time)...

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ISRAELI RICE PILAF AND SOME NEW YEAR’S FEASTING GUIDELINES

ISRAELI RICE PILAF AND SOME NEW YEAR’S...

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heylisagoldberg

Nov 17

So how’s your Friday going?

Feeling overwhelmed by what’s going on in Israel/Gaza and in Sydney/Australia/the world?
You’re not alone.
I have so much I want to say.
Too much really.
Trying to distill all my thoughts into one to share with you tonight.

So, pretty much thinking of chocolate chiffon cake and Hamas. It’s a bit weird I know.
But cooking grounds me and reminds me of my heritage, my roots. A chiffon cake tells a Jewish story of tradition, family and love.

My overriding thought atm is that I can’t understand why people out there can’t see that Hamas is the ENEMY.
A barbaric, savage, medieval terrorist group intent on destroying so much.

The enemy of the Jewish people.
The enemy of the Israeli people
The enemy of the State of Israel.
The enemy of the Palestinian people.
The enemy of anyone who isn’t Hamas in the west.
And Israel is fighting the fight on behalf of all.

What can we do?
Stand with Israel.
Be strong.
Use whatever platform you have to make yourself heard.
Am Yisrael Chai.

#amyisraelchai
#bringthemhome
#freegazafromhamas

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heylisagoldberg

Nov 10

Some Friday afternoon thoughts.
Am Yisrael Chai 🇮🇱💙

#bringthemhome
#freegazafromhamas
#istandwithisrael

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heylisagoldberg

Nov 3

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heylisagoldberg

Oct 24

We all need a bit of this.
Smooth, thick chocolate ganache.
Who’s with me?

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heylisagoldberg

Oct 19

C❤️H❤️O❤️L❤️E❤️N❤️T

CHOLENT
(SLOW COOKED BEEF, BEANS + BARLEY)

Serves 4+

INGREDIENTS
140 g (heaped 1/2 cup) dried lima beans, soaked overnight in water*
60 g (1/3 cup) dried red kidney beans, soaked overnight in water*
65 g (1/3 cup) pearl barley
3 onions, chopped and fried
sweet paprika (optional)
400 g beef short rib (off the bone) or 750 g top rib on the bone
2 waxy potatoes, peeled and quartered
3 teaspoons salt
2 cups boiling water

*It is recommended, but not essential

AND ALSO
3 litre (12 cup) flameproof casserole (like a Le Creuset)
2 cup heat proof measuring jug

Start this recipe 2 days ahead.
You will need a flameproof casserole dish, at least 3 litres.
Soak the beans in plenty of tap water overnight. The next day, drain and rinse.

Preheat the oven to 130C.
Fry the onion in the oil over a medium to high heat until golden brown, about 15 minutes. Add the paprika if using and toss through for a minute. Remove the onion from the dish. Put the beef rib in the bottom of the pot. Top with one third of the onion, then one third of the beans/barley, then one third of the onion, then one third of the potato, half the top rib, one third of the beans/barley, the remaining onion, one third of the potato, the remaining beans/barley, top rib and potato.

Dissolve the salt in the boiling water and pour over all the layers in the dish. It should come to just under the top of the potatoes. Bring to the boil on the stove and then place an open brown paper bag (or baking paper) on top of the potato layer and cover with a lid.

Bake for 2 hours. Turn the oven down to 100 C and cook for a further 22 hours, checking for time to time. Add more water if it looks like it is drying out too much.

Alternatively cook at 150 C for 4.5 hours.

Feeds 4 ++

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heylisagoldberg

Oct 18

What are you doing today 5 pm AEST?

Ready for something delicious to soothe your soul in these devastating times?
I am!
And I am craving this.
It is called cholent, and it is probably the most Jewish dish I can think of, after soup+matzo balls.
Slow cooked beef, potatoes, beans and barley.
An Ashkenazi version.

And I’d love you to cook along with me.
Thursday 5 pm on insta live.
Right here!
Cooking time is up to you, from 4.5 hours to 24 hours.

See the recipe below.
You will need to soak your beans tonight or first thing tomorrow and fry your onions.

CHOLENT
(SLOW COOKED BEEF, BEANS + BARLEY)

Serves 4+

INGREDIENTS
140 g (heaped 1/2 cup) dried lima beans, soaked overnight in water*
60 g (1/3 cup) dried red kidney beans, soaked overnight in water*
65 g (1/3 cup) pearl barley
3 onions, chopped and fried
sweet paprika (optional)
400 g beef short rib (off the bone) or 750 g top rib on the bone
2 waxy potatoes, peeled and quartered
3 teaspoons salt
2 cups boiling water

*It is recommended, but not essential

AND ALSO
3 litre (12 cup) flameproof casserole (like a Le Creuset)
2 cup heat proof measuring jug

#cholent #solidaritycholent

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heylisagoldberg

Oct 11

I am proud to be Jewish.

I am proud to stand with Israel.

I am proud to be Australian.

The @nswjbd @ecajoz solidarity vigil in support of Israel was respectful, calm, moving and hopeful.

It has been the toughest week for Israel, the Jewish community and so many others. Our hearts bleed for our sisters and brothers in Israel. We mourn their losses, pray for their recoveries and the safe return of hostages.
We feel their pain.

There are not enough words to describe the depravity and savagery of Hamas.
We also mourn the loss of innocent Palestinian lives they have caused.

Thank you to everyone who has reached out. It helps remind me that those uncivilised antisemitic fuc*ers at the Opera House are a minority.

The Jewish people are resilient, strong and united.
And when we are united we can never be defeated.

Thank you @markbutlermp representing the PM, @peterduttonmp, @chrisminnsmp + @speakman.mark for your unwavering support.

Am Yisrael Chai.
(which means ‘the people of Israel live’)

🇮🇱❤️🇮🇱❤️🇮🇱❤️
#istandwithisrael

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heylisagoldberg

Oct 5

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heylisagoldberg

Oct 4

Would you eat this?

It’s actually one of my favourite snacks.

It’s fresh. It has crunch and tang, a little bitterness. A very pleasant change from cake🤣.

A wedge of cold, crisp radicchio drizzled with dressing.
The dressing is the one that is always in a giant squeezy bottle on my kitchen counter. You can find the recipe right here:

LISA’S RED WINE VINAIGRETTE

A great all-rounder salad dressing.
Perfect for iceberg wedges, avocado and snipped chives.
Excellent with rocket, red cabbage, pickled onion and canned tuna.
Fabulous with cos lettuce, fennel, poached salmon, walnuts and red onion.
Always have your squeezy bottle with dressing at the ready!

1 squeezy bottle
2/3 cup extra virgin olive oil
1/3 cup best-quality red wine vinegar
2 generous teaspoons Dijon mustard
½-1 teaspoon sea salt flakes
¼ teaspoon ground black pepper

Put all ingredients into your squeezy bottle, cover the opening with your finger (essential!) and shake vigorously.
Taste for seasoning and add more salt, pepper or vinegar if needed.
Keep in the pantry or store cupboard (i.e. not the fridge) for weeks. Shake before using.

🥗🥗🥗🥗
🥗🥗🥗🥗

#mondaymorningcookingclub #walkingupanappetite #heylisagoldberg #salads #snacks #saladdressing

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