Tag Archives: dill

Borscht

24 Jun

Borscht

This is Mum’s borscht, which I grew up eating – she got the recipe from a Ukrainian neighbour who lived on our street.

I had a strong childhood aversion to beets. I didn’t like the sweetness of them, and remember hating how beet juice would seep into everything else on your plate.

Maybe that’s why I never minded borscht. For one thing, it was sour. Plus the seeping was a done deed, and everything stained a consistent shade of purply red. Continue reading

Herring under a fur coat (shuba)

20 Jun

Herring under a fur coat

Herring under a fur coat – now there’s an original name for a salad… Chopped herring is buried beneath layers of vegetables and cooked egg, as snug and warm as if it were under a fur coat.

Having looked at a number of recipes online, I chose this version because it seemed relatively light, with just a thin spread of mayonnaise on top, instead of each layer.

Some people make a large mound of salad and decorate it (similar to salata de boeuf), while others create individual portions using ring molds. I liked the idea of making it in a glass bowl so you could see the layers. Kind of like a herring trifle…;-) Continue reading

Cacik

21 Oct

Cacik

I’m not going to wax authoritative on the difference between cacik and tzatziki. One is Turkish, the other Greek – reason enough to stay out of it right there.

The similarities are more apparent: both are made with yogurt, cucumber and garlic, both are typically served as a dip or with grilled meat. Given that cacik is pronounced “ja-jik”, they even sound pretty similar.

Continue reading

Mushroom barley soup

9 Oct

Mushroom barley soup

Mushroom barley soup is a homely Jewish classic. I’ve been making this comforting, nourishing stuff for years. It’s perfect student fare, costing pennies a potful.

Continue reading

Prawn and noodle salad

22 Jul

Prawn vermicelli salad

This prawn and noodle salad is pretty much a reinterpretation of a Vietnamese salad roll. I often make it for lunch, using whatever vegetables and fresh herbs I have on hand. Continue reading

Winter tomato soup

13 Dec

Winter tomato soup

There’s something very Christmassy about a deep red bowl of tomato soup, especially when it has a dollop of creme fraiche and a scattering of fresh green herbs. (Actually, the girls wouldn’t agree with that – Christmas is all about chocolate and baked goods (preferably involving chocolate) for them. Continue reading

Smoked trout paté

2 Dec

smoked-trout-pate

Each November, we celebrate Thanksgiving with longtime friends, who have family in America. We pick a date that falls between Canadian and American Thanksgiving, and take turns hosting. The family that does the travelling brings the pies.

This year, it was our turn to cook the meal. I made this smoked trout paté to whet our appetite for the main event. The flavours are more delicate – and it’s also prettier – than my usual mackerel paté. The original recipe comes from Delicious magazine. Continue reading