Chopped egg and onion was a mainstay of Shabbat dinners for Adam when he was a child. He says it’s the combination of cooked and raw onions that made this dish special.
The recipe for these flourless coffee cakes comes from Adam’s German grandmother Lottie.
It’s a simple one, aside from the beating and folding. With only four ingredients and no leavening agent, Omi’s coffee cakes rely on the egg whites for their light, airy quality.
Out of curiosity I searched online, but couldn’t find another recipe like them. The closest was bocca di dama, but made bite-sized and left undecorated.
I leave the chicken soup with kneidlach to my mother-in-law – a marvellous cook whose chicken soup draws superlatives from anyone who has the good fortune to taste it, whose fluffy kneidlach could potentially float up from the broth in their airy pillowiness.
But faced with a chicken soupless Passover this year, I dusted off my kneidlach making skills and took one for the team…
The moment I saw those Great British Bake-off contestants tackling chocolate bread, I knew I’d be making chocolate babka.
I first heard of chocolate babka in that episode of Seinfeld where Jerry and Elaine fail to buy one for a dinner party, but have never made – or eaten – any type of babka until now.
It turns out that making babka is a time-consuming, fiddly labour of love. Part way through the bread-braiding process, I thought “this is the first and last chocolate babka I’m going to make.”
And then I tasted that pillowy sweet dough laced with swirls and knots of chocolate and nuggets of toasted pecan. If I hadn’t been stupified by deliciousness, I could have happily started making another one immediately…;-)
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.
When the Great British Bake-off contestants were tasked with making a sugar-free cake, I immediately thought of Claudia Roden’s orange cake.
This Judeo-Spanish cake relies on puréed whole oranges for much of its sweetness, which I thought would make it relatively easy to adapt. And because it calls for ground almonds instead of flour, it’s gluten-free as well, which seemed in the spirit of the challenge.
As this was my first attempt at baking with agave nectar, I did some reading first. The recommendations are to cut the quantity of sugar by about quarter, reduce the liquid in the recipe and lower the oven temperature – all of which I did.
Ten More Bites 