#parve

[the-jumblr-cookbook]

My friend just reminded me of a pretty great microwave cookie recipe I have, and since the internet is so chuck full of fake ones, here's a real one that actually works for an easy sweet snack for y'all:

Chocolate chip microwave cookie

Type: dessert, kosher, dairy/parve, vegetarian, possible to make gluten-free

Time: like 5-10 minutes at most

Amount: a single cookie :P

Ingredients:

1tbsp melted butter/margarine

1tbsp white sugar (I use half of that)

1tbsp brown sugar (I use half of that)

3 drops of vanilla

Pinch of salt

1 egg yolk (I usually double the recipe and just use the whole egg and it also works completely fine)

¼ cup of flour (you can replace it with a gluten free flour and it should work the same, although I haven't personally tested it yet)

2tbsp chocolate chips/chopped chocolate

Tools & Utensils:

Normal sized bowl (same size you'd eat cornflakes in), or alternatively a cup, make sure it's microwave safe!!

Fork

Microwave

Instructions:

Literally just mix it all in the bowl with a fork

Microwave for 40-60 seconds

That's it. It's awesome with ice cream. My friend is obsessed with it. I recommend you do use both types of sugar btw.

[ronniefein]

Moroccan Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

MOROCCAN-SPICED VEGETABLE KUGEL 

2 tablespoons olive oil

1 small onion, sliced

1 clove garlic, finely chopped

1/2 teaspoon chopped fresh ginger

1 carrot, peeled and cut into 1/2-inch slices

1 medium tomato, cut into chunks

1 small parsnip, peeled and cut in 1/2-inch slices, optional

1/2 cup cut up bite sized butternut squash

1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

3/4 cup vegetable stock

1 cup diced zucchini

1/4 red bell pepper, cut into bite sized chunks

1/2 cup raisins

1/2 cup canned chickpeas, rinsed and drained

Salt to taste

12 ounces egg noodles

3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

[dr-ladybird]

APPLE NEST

GUYS

Based on some confused third hand information about what Regency aristocrats liked to serve at fancy parties, I HAVE INVENTED THE APPLE AND VANILLA JELLY BIRDS NEST

EGG of extreme deliciousness

RECIPE UNDER THE READMORE - if you’re not the kind of weird person who buys egg shaped jelly moulds, it’ll taste just as good made in layers. It takes a day or two between various infusing and jelly-setting steps, so you do need to plan ahead, but the only bit that’s actually hard is getting the eggs out of the mould (...it was much easier after i read the instructions...)

Eggs:

400g coconut cream or thin pouring cream, Cup of ground almonds, 2 tablespoons vanilla essence, 1 teaspoon almond essence or rosewater, 100g white or brown sugar, One heaped teaspoon agar

Nest:

600ml good clear apple juice, as transparent as possible (would probably also be good with sweet wine, or normal white wine and more sugar). One inch of ginger, sliced into discs. Five cloves. A few cassia sticks. 50g white sugar. One heaped teaspoon agar. Two good apples, preferably sour eating apples 

Tools: Two small saucepans and something heatproof to stir them with. A sieve. A springform cake tin, more or less watertight (if you don’t have a watertight one, serve in a bowl). Optional but AWESOME: egg shaped jelly moulds.

Method: Infuse the apple juice: Put the apple juice in the saucepan with the sliced ginger, cloves and cassia sticks, and 50g sugar. Bring to the boil and then let it cool for a few hours, or leave it in the fridge overnight. Create EGG: Put the cream, ground almonds, 100g sugar and teaspoon of agar in a saucepan and bring to the boil. Boil while stirring for at least 60 seconds, then remove from heat and add vanilla and almond flavouring. If you have egg jelly moulds, pour the white jelly into the moulds, set as per instructions, and remove EGG. If you’re a sensible person who doesn’t own weird jelly moulds, just pour the white jelly into the cake tin to set. When you have un-moulded eggs, or the white jelly has mostly set, sieve the spices out of the apple juice and add the agar to the apple juice. Cut the two apples into stick shapes. If using eggs, arrange the apple sticks like a birds nest in the tin and put the eggs in the middle. If not using eggs, just put the apple sticks on top of the white jelly. Boil the apple juice until it’s been bubbling for 60 seconds, then carefully pour over the nest/the bottom layer and leave to set in the fridge.

EGG

[the-jumblr-cookbook]

Spelt flour jachnun recipe

This is a recipe I got from my mom. It’s her own spin on jachnun that for me, tastes like home. I will include both a dairy version and a parve vegan version.

Estimated time: half an hour of actual work, 1.5-2 from start to finish not including baking time, and 16+ including baking time.

Ingredients:

2 cups whole spelt flour (enough for a medium size jachnun pot with 8 small-medium sized jachnuns)

¼ cup olive oil + about ¼ extra

1 cup warm water (you won’t use it all)

1 teaspoon salt

half a stick(?) of room temperature butter (more or less, I never actually measured, I just have a whole stick on hand just in case) - alternatively, you can use coconut oil (my preference) or margarine

optional but recommended: eggs (won’t go into the dough)

Tools:

a jachnun pot (thin metal pot with a metal lid)

big bowl for the dough

oven/toaster oven/shabbat hot plate

big surface to work on

small bowl for the butter

baking paper

plastic wrap/towel

Instructions:

 add the two cups of flour to a big bowl.

 make a dent in the middle and add the quarter cup of olive oil and the salt.

add a bit of water and start mixing. slowly add the water as you knead the dough, until there’s no more flour sticking to the side of the bowl. the dough should be a bit sticky and quite ugly, but not too sticky that you can’t get it off your hands.

if it’s too sticky, add more flour. if you see flour, add water. if it feels dry but you don’t see flour, add olive oil.

cover it with plastic wrap or a towel and leave it to rest on the counter for 15 minutes.

after 15 minutes, the dough should’ve flattened. take the cover off the bowl, pour oil on your hands and knead the dough for about 5 minutes. the dough should feel stretchy.

after you finish, make it into a well oiled ball and cover it again. leave it to rest on the counter for a other hour.

oil up your hands again and form the dough into smaller balls. depending on the size this should be good for about 6-8 jachnuns. put them on your work surface, cover them and let them rest for another 15 minutes (optional).

(skip this step if you follow the optional step 11) pre-heat the oven to to 100°C or about 212°F (if you use an oven instead of a shabbat hot plate), do not put it higher or it WILL burn.

one by one, stretch the balls of dough into a roughly long rectangle shape, they should be very stretchy and you should be able to stretch them paper thin. do not worry if you have any hole.

this is an optional step - you can chill the dough in the fridge for about an hour if you want more defined layers, but this is only if you really want to show off. keep in mind this makes the dough less stretchy which is why you do it after opening it up, and that makes it take a lot of space in the fridge. if you do it, come back to step 9 after the hour or so you wait for them to chill. you would of course want to chill al of the jachnuns together.

spread butter (/coconut oil/margarine) all over the jachnun

fold one third in (ךengthwise, not widthwise), spread butter on top of it

fold the other third in, spread more butter on top

start rolling the dough, while pulling back the dough to stretch it even more (this may be harder if you followed step 11). if you don’t want them to look like rugelach, use your middel fingers to stretch the dough sideways while you roll them, to pull it wider.

place baking paper at the bottom of your jachnun pot,and start placing the jachnuns inside. place baking paper on top of them.

optional - you can freeze the whole pot if you don’t want to bake it immediately, I think for up to about 3 days.

put it in the oven/on the plata for about two hours. after two hours, you can add eggs on top of the top layer of baking paper. you can hardboil them first but it also works if you don’t. those are called jachnun eggs, they’re going to turn out brown and overcooked.

bake for at least 14 hours, serve with crushed tomatoes and zhug or whatever else you like.

מתכון בעברית:

זמן משוער: חצי שעה של עבודה בפועל, שעה וחצי לשעתיים של עבודה בלי אפייה, 16+ של עבודה כולל אפייה

מרכיבים:

שתי כוסות קמח כוסמין מלא (אפשר להשתמש בכוסמין לבן או פשוט בקמח לבן רגיל)

רבע כוס שמן זית (פלוס עוד כזה רבע כוס אקסטרה)

כפית מלח

כוס מים חמימים (שלא תשתמשו בכולה)

משהו כמו חצי חבילת חמאה אבל אני תמיד דואג לחבילה שלמה לגיבוי (בשביל טבעוני/פרווה אפשר להשתמש בשמן קוקוס או במרגרינה)

ביצים - אופציונלי אך מומלץ

כלים:

סיר ג'חנון כמובן

קערה גדולה לבצק

קערה קטנה לחמאה/שמן קוקוס/מרגרינה

תנור/טוסטר אובן/פלטת שבת

נייר אפייה

מגבת/ניילון נצמד

הוראות הכנה:

מוסיפים את שתי כוסות הקמח לקערה גדולה.

יוצרים שקע במרכז ומוסיפים את רבע כוס שמן הזית ואת המלח.

מוסיפים מעט מים ומתחילים לערבב. מוסיפים לאט את המים תוך כדי לישה של הבצק, עד שאין יותר קמח שנדבק לדופן הקערה. הבצק צריך להיות מעט דביק ודי מכוער, אבל לא דביק מדי שאי אפשר להוריד אותו מהידיים.

אם הוא דביק מדי, מוסיפים עוד קמח. אם רואים קמח בקערה, מוסיפים מים. אם הבצק מרגיש יבש אבל אתם לא רואה קמח, מוסיפים שמן זית.

מכסים אותו בניילון נצמד או במגבת ומשאירים אותו לנוח על השיש למשך 15 דקות.

לאחר 15 דקות, הבצק אמור להשתטח בתוך הקערה. מורידים את הכיסוי מהקערה, שופכים שמן על הידיים ולשים את הבצק כ-5 דקות. הבצק צריך להרגיש גמיש.

אחרי שמסיימים, יוצרים ממנו כדור משומן היטב ומכסים אותו שוב. תשאירו אותו לנוח על השיש למשך שעה נוספת.

משמנים שוב את הידיים ויוצרים מהבצק כדורים קטנים יותר. תלוי בגודל שאתם בוחרים זה אמור לצאת כזה-6-8 ג'חנונים. תניחו אותם על משטח העבודה שלכם, כסו אותם ותנו להם לנוח עוד 15 דקות (לא חובה).

(תדלגו על שלב זה אם אתם עושים את שלב 11) מחממים את התנור ל-100 מעלות צלזיוס או בערך 212 מעלות פרנהייט (אם אתם משתמשים בתנור במקום פלטת שבת), מעל 100 מעלות והג'חנון יישרף.

אחד אחד, מותחים את כדורי הבצק לצורת מלבן, הם גמישים מספיק כדי להימתח לעובי של נייר. אין מה לדאוג אם הם נקרעים.

שלב אופציונלי - אפשר לשים את הבצק במקרר לכשעה אם רוצים שהשכבות יהיו יותר מופרדות זו מזו, אבל זה רק אם באמת רוצים להשוויץ. אל תשכחו שזה הופך את הבצק לפחות גמיש וזו הסיבה שעושים את זה אחרי שפותחים אותו, וזה גם אומר שהוא עומד לקחת הרבה מקום במקרר. אם אתם עושה את זה, תחזרו לשלב 9 רק אחרי שהג'חנונים נחו במקרר שעה. וכמובן לקרר את כולם ביחד.

מורחים חמאה (/שמן קוקוס/מרגרינה) על כל הג'חנון

מקפלים שליש פנימה (לאורך, לא לרוחב) ומורחים עליו חמאה

מקפלים את השליש השני פנימה, מורחים עליו עוד חמאה

תתחילו לגלגל את הבצק, תוך כדי שאתם מושכים אותו לאחור כדי למתוח אותו עוד יותר (אם עקבתם אחרי שלב 11 זה יהיה קשה יותר כי הוא פחות גמיש). אם לא רוצים שהם ייראו כמו רוגלך, משתמשים באצבעות השלישיות כדי למתוח את הבצק הצידה תוך כדי הגלגול, ומרחיבים אותו שיכסה את מה שכבר גולגל.

מניחים נייר אפייה בתחתית סיר הג'חנון, ומסדרים את הג'חנונים בפנים. מניחים מעליהם נייר אפייה.

לא חובה - אפשר להקפיא את כל הסיר אם לא רוצים לאפות אותו מיד, מקסימום של כזה שלושה ימים.

מכניסים לתנור/על הפלטה למשך כשעתיים. אחרי השעתיים האלו, אפשר להוסיף ביצים מעל הנייר אפייה. זה לא משנה אם אלו ביצים קשות או טריות.

אופים לפחות 14 שעות, מגישים עם רסק עגבניות וסחוג או מה שבא לכם.

[the-jumblr-cookbook]

My favorite Pesach (and a really good non-pesach) dessert recipe:

Peanut Butter Cookies

Type: dessert

Ingredients:

1 large egg

1 cup creamy peanut butter

1 cup sugar

Flaky sea salt (optional)

Directions:

Preheat the oven to 350f

Beat egg

Add in peanut butter and sugar and mix until incorporated

Place tablespoonfuls of dough ~2” apart on a lined baking sheet

Lightly press on the tops of the balls with a fork, making a crosshatch pattern (#)

If using, sprinkle with salt

Bake cookies for 10-12 minutes until golden brown, rotating halfway through

Let cool on a wire rack and eat immediately or store at room temp in an airtight container

These cookies can be baked up to 3 days ahead of serving

350°F - 176°C

[the-jumblr-cookbook]

Pumpkin Coconut Curry

This is a vegan coconut curry I made as a dupe from a great restaurant I used to frequent in Melbourne, Australia (my city). Melbourne has a thriving Jewish community in the inner south-east, and I'm excited to share some dishes I've picked up in my time living here, as well as dishes I make for my own family.

Type: meal, parve, kosher-for-pesach (kitniyot), vegan

Estimated cooking time: 45 mins

Ingredients:

½ pumpkin, cut into slices (approx 800g/1.7lb)

1 medium brown onion, finely chopped

2 tbsp minced fresh ginger

2 tbsp minced fresh garlic

1 large red capsicum/bell pepper, sliced thinly lengthwise

3 tbsp yellow or red curry paste

2 400ml/13oz cans of coconut milk

2 tbsp sugar

1 tsp ground turmeric

1 pinch sea salt flakes

1 tbsp soy sauce

2 tbsp lemon juice

Olive oil or vegetable oil

Handful of peanuts or cashews, chopped (optional)

Fresh coriander/cilantro, chopped (optional)

Utensils + Tools:

knife

cutting board

measuring spoons

large pot or saucepan

oven

tongs

Instructions:

Preheat oven to 200C/400F. Lay pumpkin slices out on a baking tray, drizzle with oil and sprinkle with salt flakes. Roast for 30 minutes.

Heat some oil in a large pot over medium heat. Add onion, ginger and garlic. Saute for 2 - 3 minutes.

Add capsicum/bell pepper and curry paste and stir. Cook for 2 mins.

Add coconut milk, sugar, turmeric, salt and soy sauce and stir. Bring to a simmer over medium heat.

Once simmering, reduce heat to low and cover. Cook for 10 - 15 minutes, stirring occasionally.

Add lemon juice and cover. Simmer for 3 - 4 minutes.

Take off heat and serve over rice, with roast pumpkin laid on top. Garnish with chopped nuts or fresh coriander/cilantro.

Notes

This recipe was made with Kent or JAP pumpkin (as it is called in Australia). Butternut squash can also be used.

[the-jumblr-cookbook]

Lamb Sauce

Type: condiment

Estimated cooking time: 10 minutes

Ingredients:

3 big handfuls flat-leaf parsley

1/2 head garlic

3 fresh fleshy or fruity green chilies

Fresh spicy green chilies, if liked

Lemon juice and white vinegar (equal proportions)

Utensils + Tools:

Cutting board and knife

Mortar and pestle, blender, or food processor

Instructions:

Finely chop the parsley by hand.

Deseed chilies; peel garlic.

Thoroughly grind the chilies and garlic together; beat in lemon juice/vinegar mixture to taste. We like it sour!

Combine chili/garlic mixture with parsley and serve with lamb.

Karaite Pesah starts tonight (at least by my moon). We typically serve some type of roasted lamb on Pesah, and this is a typical sauce to have with it.

Origin: Egyptian

Sorry for the late reply this was sent to us during Pesach

[the-jumblr-cookbook]

Butter Kutchen

Type: dessert, kosher, dairy/parve, vegetarian

Ingredients:

4 cups all-purpose flour

½ cup butter or shortening (margarine or coconut oil)

1 teaspoon salt

½ cup sugar

2 eggs

1 cup milk (can be replaced with soy or almond milk)

1 small yeast cake in warm water

Tools & Utensils:

Small pan

Wooden spoon

Assorted bowls

Sifter

Mixer (optional)

Large cutting board

Bread pans/cake pans

Instructions:

Scald the milk and butter.

Let cool to room temperature.

Dissolve the yeast cake in small amount of warm water.

Sift all dry ingredients and add eggs, dissolved yeast cake, scalded milk and butter.

Blend well, either in mixer or by spoon.

Place in floured bowl, cover and put in refrigerator.

When ready to use (can be kept refrigerated 4 or 5 days) leave at room temperature and then knead on floured board until dough seems pliable to roll.

Roll and fill with any mixture (jelly, cinnamon, sugar, nuts).

Grease pan.

Put dough in greased pan on top of light oven or in warm place until dough has doubled its size.

Bake in 350°F/176°C oven. If one large cake, bake about 40 minutes; if 2 pans, about 30 minutes.

This can be made richer by adding pieces of butter to dough when rolled out and filled. Top of cake can be sprinkled with sugar or iced.

Credited to Bess Cohen

Submitted by @greco-roman-jewess