Archive for Cooking demonstration

JW3 Opening – 29th September 2013 – My version of the Garden of Eden

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Calendar of events September-December 2013

 

 

September  2013

Adults courses and catering To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  High Holy Days, please call Fabienne for help to cook for you and your family 

Fabienne also caters for any occasions, weekly or Shabbat family meals, please visit the catering page/menu.

Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 01/09 and 22/09 private cooking party home   

29/09 JW3 opening 1.30m-2.30pm In the Beginning – Family creative and artistic cooking session JW3

 

 

 

October 2013

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  2/10 7.30pm Beit Halochem original Sushi evening, private 9/10 10.30am-1pm hands on fish, JW3

15/10 10.30am-1pm Tagines and couscous, traditional chicken with fruits and vegetables demo, JW3

16/10 10.30-1pm hands on chicken, JW3

22/10 10.30am-1pm Fish couscous demo, JW3 

Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 20/10 private cooking party, home 

October half term kids courses home N210.30am-12.30pm £25

Monday 28/10 7-9pm Pre/post Bar/Bat Mitzvah cooking

Tuesday 29/10 (Sugar Rush everything sweet),

Thursday 31/10 (Gingerbread house building and decorating)

Friday 1/11 (Shabbat cooking)

30/10 2pm-4pm, Halloween cooking for littlies LJCC 

  

 

 

November 2013 

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 5/11 10.30am-1pm Tagines and couscous demo,  lamb and beans, JW3 13/11 10.30am-12.30pm Pressure cooking, soups demo, JW3 
Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  3/11 3-4.30pm  food explorers when savoury turns into sweet and sweet into savoury JW3 10/11 private cooking party home

12/11 8-10pm family express meal, cooking lesson in French, LJCC

17/11 private cooking party home

27/11 1.30-3pm, Chanukah baking for littlies, LJCC 

 

 

December 2013 

 Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 11/12 10.30am-1pm Hands on Tunisian tapas-kemia, JW3 11/12 1.30-3.30pm Pressure cooking chicken and meat, JW3 

 

Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000 To book an event at home with Fabienne, please call 07973698046 1/12 Chanukha cooking kids 12.30-2pm, JW3  15/12 2pm-4pm LJCC Colourfolicious, cook some of your favourites in multicolour, LJCC

 

Gefiltefest 2013, Ivy House, Recipes Of My Demonstrations

For me, Gefiltefest 2013 was a wonderful experience. This was my third year participating, and this is the year I enjoyed the most. The creators of this fantastic Jewish food festival can be proud of themselves and what they have achieved, and I am proud to be part of this big adventure!

Please look at a few pictures of the festival here.

Queen of tarts demonstrations/recipes

Spinach and salmon quiche

Base/Pastry (for 2 tarts)

280g butter soften

400g plain (you need a scale to be exact)

1 egg

4tbs of milk

Pinch of salt

In a medium size bowl mix all the ingredients quickly and from a ball. Put in a tart or pie dish and cover it with some cling film and leave it in the fridge until you need it. Remove from the fridge 15 minutes before using it.

Filling for 2 tarts

600g of spinach boiled in a large saucepan and drained in a sieve

8 fresh salmon fillet, skinned, washed, drained and salted put in a bowl

400ml of crème fraiche

12 eggs

Two high round dishes of 25cm

  • Cut the salmon fillet in cubes with a good knife on a chopping board
  • Mix with the spinach in a large bowl
  • Beat the eggs in a bowl with a fork, and add the crème fraiche. Add the salmon and  mix.
  • Pre-cook the tart base for 10 minutes at 200. It needs to become white and the borders slightly brown/beige.
  • Poor over the filling and cook for 20 minutes until golden.

Fruit tart with crème patissiere

Delicate sandy base for tarts and tartlet’s or for little sables jam biscuits

 

For 2 or 3 tarts

400g of plain flour

280g of butter soften

125g of icing sugar

Vanilla sugar

2 eggs (optional)

A bit of milk if you need to work the dough

 

For the pastry

  • In a large bowl mix the butter, the sugars, and the flour together. Don’t work the dough for too long.
  • Divide the dough in three equal balls.
  • Flatten with a rolling pin on a floured surface.
  • Put in a tart dish and cut the excess of dough with a knife.
  • Pre cook the base until golden and the edges brown.

Crème patissiere

500ml milk

6 egg yolks

150g caster sugar

50g flour

2 vanilla pod (or half one of a large pod)

A mix of summer fruits, washed and dried (strawberries, peaches, melon, apricots, raspberries, blueberries etc…)

  • Split the vanilla pod in half lengthways.
  • Put in a sauce pan with the milk and bring to the boil.
  • Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy.
  • Stir in the flour.
  • Pour over the hot milk and stir.
  • Pour everything back in the pan and cook over a medium heat, whisking all the time with a manual whisk to avoid the lumps, making sure the custard doesn’t catch at the edges and the bottom of the pan.
  • When the custard is thick and at the first boil, remove from the hob and return to the bowl to cool.
  • To assemble the tart, put some crème patissiere on the base of the tart. Choose some fruits to put on the tarts (summer fruits are the best!).Wash and dry. Cut them and form a pretty pattern.

 

 

Chanukah Cooking Demonstration, Hampstead Garden Suburb Synagogue

Wednesday 14th November

After a beautiful talk from Freda Kaplan, the Rebetzin of HGSS about the month of Kislev, I demonstrated some easy bakes Hanukkah treats.
Have a look and enjoy making my rainbow baked latkes!

Baked Courgette, sweet potato, beetroot, latkes

  • 1 large courgette grated
  • 4/5 beetroots gratted
  • 1 large sweet potato grated
  • 3 small onions
  • Some flat parsley chopped finely
  • Some coriander chopped finely
  • 6 large eggs beaten
  • 6 tablespoons of fine matzo meal
  • Salt, pepper
  • Vegetable oil

In a food processor, grate separately the courgette, the onions, the beetroots, and the sweet potato. Put each vegetable in separate bowls. Squeeze out of each vegetable any extra liquid; it is easier with your hands. Add two eggs beaten in each bowl, and one or two tablespoons of matzo meal until the mixture is no longer runny and stir to blend. Season to taste, with the salt and pepper, and chopped herbs. Mix with your hands and form some small round latkes.

  • Preheat oven at 180C.
  • Spray two baking sheets with oil.
  • Add your latkes, and spray the top with oil.
  • Cook for 15 on one side. Turn over, and cook for an additional 10/15 minutes to obtain golden latkes.

Serve with yogurt, sour cream flavored with different spices, or with any other sauce of your choice.

You can do the same with apples, pears, mixed with sugar, cinnamon, raisins, etc… you can replace the matzo meal with ground almonds or ground walnuts.

Baked doughnuts

For approximately 40 doughnuts

  • +/- 500g of flour
  • 14g of dried yeast
  • 3 tbs of vegetable oil
  • 1 egg
  • 25g of sugar
  • 25cl of warm water
  • 12cl of milk

In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.

On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.

Leave the two doughs to rest and rise on your worktop and cover it with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.

Divide your doughs into 40-50 doughnuts, form them and let them rise for another 30 minutes.

Spray two baking sheets with oil, and put your doughnuts on the tray. Spray the doughnuts with oil. Cook them in the oven for 12-15 minutes until they become golden brown.

To fill them, make gently a hole in the middle, and using a piping bag fill them with crème patissiere or jam, or chocolate spread.

Crème patissiere recipe

  • 25ml milk
  • 3 egg yolks
  • 75g caster sugar
  • 25g flour
  • 1 vanilla pod (or half one of a large pod)

Then prepare the crème patissiere: split the vanilla pod in half lengthways. Put in a pan with the milk and bring to the boil.

Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy. Stir in the flour.
Pour over the hot milk and stir. Pour everything back in the pan and cook over a medium heat, whisking all the time making sure the custard doesn’t catch at the edges and the bottom of the pan.
When the custard is thick and just before it boils, remove from the hob and return to the bowl to cool.

Hanukah Ideas of activities for kids

  • Edible hanukhia
  • Jelly and biscuits
  • Menorah cake
  • Fruit kebabs hanukhia
  • Rebuild the temple activity with biscuits and marshmallow fluff

My Tunisian background…

RECIPE OF THE FARKA

  • 1,5 kilog of dattes of good quality, pitted.
  • 1kg of semolina, medium grain
  • Warm water
  • 750 gr of caster sugar
  • 200ml of sunflower oil
  • Vanilla sugar 2 tbs
  • 1 tbs of cinnamon
  • Extract of almonds essence
  • The zest of one orange and the juice
  • 200g of walnuts finely chopped

Place the semolina in a bowl, cover and combine with water, sugar and oil in a pan and bring to a boil. Stir to ensure the sugar is completely dissolved then pour over the semolina. Stir well to combine then cover the bowl and set aside to stand for 10 minutes.

After this time fluff the semolina with a fork to separate the grains before adding the nuts and dates and stirring to combine. Transfer the mixture to a dish about 33 x 22 x 5cm in size then cover and set aside to cool completely.

Once cold transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until heated through.  Spoon into serving bowls and serve accompanied by a jug of hot milk and a bowl of sugar.