|WHICH CRAVING BOX Three size available, craving a bit, a little bit more, a lot 2/3 ppl, 4/5 ppl, 7/8 ppl|
|THE VEGE MIDDLE EASTERN CRAVING BOX £30, £54, £90 Shakshouka with egg, aubergine sabich salad, cauliflower shawarma, beetroot humous, tahini, pita bread|
|THE SCHNITZELS CRAVING BOX £32, £58, £97 Schnitzel, roasted potatoes, corn on the cob, roasted broccoli with paprika|
|THE DUCK PANCAKES CRAVING BOX £43, £76, £131 Duck, pancakes, cucumber strips, spring onions, roasted kale|
|THE RED MEAT CRAVING BOX £37, £67, £112 London broil in teriyaki sauce, quinoa, roasted courgette|
|THE SALMON POKE CRAVING BOX £40, £72m £120 Fresh salmon, teriyaki sauce on the side, edamame, rice, cucumber, carrots, lemony avocado|
|THE VEGE ASIAN CRAVING BOX £30, £54, £90 Miso aubergine, bao buns, tofu, pan grilled greens, gyoza|
|THE GUILTY PLEASURES CRAVING BOX £50,£90, £150 Chocolate brownies, pavlova, banana cake, cheesecake, strawberries dipped in chocolate, pancakes|
|THE TEA PARTY CRAVING BOX £40, £73, £120 Mini sandwiches of 4 fillings, cheeseboard with grapes and crackers, scones with cream and jam, choux pastry, pastel de nata custard tart, strawberries dipped or not in chocolate|
Archive for Facebook page Home Cooking By Fabienne
Article in Kids Sorted
Born and educated in Paris, Fabienne has been cooking for as long as she can remember. As the youngest of seven children, she learned to cook from her Tunisian-born mother and Italian father in a house full of delicious smells and people cooking, chatting and eating. She now offers catering for corporate and family functions, runs workshops and cooking parties and privately teaches adults, teenagers and children to cook.
Absolutely! After the cooking is finished, everybody will sit down comfortably to taste and enjoy everything they have cooked together.
Usually you just have to bring an appetite, but please check with your school in case they need more.
Some of our classes are better suited for vegeterians, so please coublecke with your teacher in advance.
The importance of eating seasonal foods
Avoid eating tasteless, unseasonal fruit and veg, urges Fabienne Viner-Luzzato
I was extremely lucky as a child to holiday in the south of France for two whole months in July and August. As a family of cooks, this meant discovering and cooking with local and seasonal products.
French markets are a paradise for foodies and everyone else. The colours, smells and noises are so vibrant you could spend hours sampling the food and chatting to shouting merchants who always make you try their fruits, cheeses or bread before you buy them.
I specifically remember a small yellow and pink plum called “Mirabelle”; a sweet, juicy fruit from the Lorraine region. You only find it in the last two weeks of August in France but its short season makes it extra special. You make the most of it in those two weeks and eat it with appreciation because you know that it’ll be gone before you realise.
I remember that 30 years ago you could only buy strawberries, raspberries and peaches during the summer. You could only find and eat good summer fruits in the summer and winter fruits in the winter.
Unfortunately, a lot of fruit and vegetables are imported these days or grown in greenhouses. They are treated to look nice but are often picked before they develop their full flavours. This is a real shame because you do not experience the real taste when they are bought out of season. Many people spend so much money buying expensive summer fruits in winter that have absolutely no taste that they do not experience the excitement of eating a fruit they have been waiting a few months for any more.
I refuse to buy tasteless imported strawberries for my children in the winter. I often tell them that they wouldn’t organise a BBQ or have a bouncy castle in the winter, which is the same as eating summer fruits in winter.
Eatseasonably.co.uk provides a colourful seasonal calendar and gives information of what to eat and grow in your garden depending on the season. Children who attend my cooking lessons love to look at the “eat seasonably” calendar behind my kitchen door.
We often go to Borough Market with my family. It’s a fantastic trip. There you find fruitmongers selling the most beautiful seasonal products, fantastic cheese shops, quality meat and fish, and wonderful homemade bread. In the summer, the tomato stall can be up to two metres long.
I recently took my children along, and we bought fresh basil and oregano, juicy tomatoes, high-quality olive oil, fresh pasta, onions and delicious parmesan. We prepared a homemade tomato sauce and enjoyed our dinner altogether. We fully appreciated the experience and my children were eager to know when we can go back.
FARKA, this week JC recipe, Happy Chanukha!
On the 6th day of Chanukah in the Tunisian traditions we celebrate a festival called Rosh Hodesh El Bneit, or Fete des Filles, festival of the girls. The girls received presents from their family,… the fiancées received gifts of all kind from their fiancés. The girls are the centre of attention for the day. We also serve the Farka is the Tunisan recipe is a sweet cake made of couscous and dates, walnuts and raisins,For a 22/25cm square or round dish, for 8/10 people
Preparation: 30 minutes
Cooking time: 60 minutes
Cooling time before eating: one night
500g of fine couscous
500g of medjoul dates
100g of ground walnuts
50g of walnuts
100g of caster sugar
100ml of sunflower or vegetable oil
The juice of two oranges
Orange peels of one orange
150 of mixed dried cranberries and raisins
A bit of almond extract
• Boil some water in a large sauce pan with a sieve that you can put on top.
• In a bowl, wash the couscous. Let it drain on a sieve.
• Reserve some of the whole walnuts, dried cranberries and raisins for the decoration.
• Put in back in the bowl and add the sugar and the sunflower oil, the ground walnuts and the rest of the mixed cranberries and raisins.
• Cut the dates in small pieces and add them to the couscous.
• Mix all the ingredients in the bowl if possible by hand or with a large fork in order to blend them all together and almost puree the dates in the couscous.
• Put the preparation on the sieve and cover it with the lid. Steam the couscous at high gas mark with the lid on the sieve for approximately 30-45 minutes, stirring regularly to make sure all the ingredients blend together and steamed.
• Let it cool down and add the orange juice, a few drops of almonds extract and the orange peels. Mix well and put in a nice square 25cm dish.
• Decorate with walnuts, dried cranberries and raisins.
• Keep in the fridge overnight and serve the cake on the 6th day of Chanukah.
|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|
|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
|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
|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
|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|
Nutty burgers with spinach and carrot buns
Preparation time: 30 mins
Cooking time: 30 mins
500g minced beef
1 red onion, finely chopped
20g finely chopped fresh flat parsley
60g ground walnuts
60g chopped pistachios
2 medium eggs
A generous shake of cumin, paprika and turmeric
Sunflower oil for brushing
For the dressing:
4 tbsp mayonnaise,
1 tsp ketchup
1 tsp mustard
Fresh baby spinach, sliced red onions, sliced tomatoes, sliced pickled cucumbers
- Put all the burger ingredients and seasonings in a bowl.
- Mix all the ingredients very well with your hands.
- Form your burgers and brush both sides with oil.
- If you have a BBQ, cook the burgers on both sides
- To oven bake, cook at 180C for about 30 minutes, turning halfway.
- To make the dressing, mix all the ingredients. Spoon some over each burger before topping with a bun.
Spinach and grated carrot burger buns
Cooking: 20 mins
Makes: 20 medium size rolls
250g fresh spinach
3 sachets fast action dried yeast
2 large carrots, grated
1 tbs caster sugar
500g-600g of strong white bread flour
Approximately +/- 300ml of warm water
6 tbsp sunflower and olive oil
- Rinse the spinach and reduce it in a large pan.
- Let it cool down a bit and puree the spinach
- In a small bowl, dilute the dried yeast in a bit of warm water
- Cook the grated carrots for 5 minutes in the pan on the hob with one tsp of caster sugar and keep aside, you will add them only before you cook the bread (you need to do that so they are not so wet when you incorporate them in the bread)
- In a large bowl, mix the flour, sugar, yeast, spinach puree, some salt, pepper and sunflower oil until you form a neat ball.
- If, touching the dough, you feel you need more water or flour, add them very gradually. You should be able to touch the dough without it sticking to your fingers too much.
- On a clean worktop, knead the dough for about 15 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
- Leave the dough to rest and rise on your worktop and cover it with the bowl at least 1.5 hour to 2 hours until the dough at least doubles in size. The room should be warm to help the rising and proving process.
- After two hours, preheat the oven to 200°C. Add the carrots and knead the dough for a few minutes until they are amalgamated.
- Form burger buns and cook for about 10-15 minutes until they sound hollow when tapped on the underside.
Courgette spaghettis salad with sundried tomatoes and tomatoes
Prep time: 15 minutes
4 large courgettes
12 sundried tomatoes cut in half
12 cherry tomatoes cut in half
White wine vinegar
Salt and pepper
25g of fresh basil
- Wash your courgettes and cut both ends
- Using a spiral slicer, form your spaghettis and cut them in three; if you have not got a spiral slicer, cut you courgettes in julienne trying to cut on the whole length
- Add the tomatoes and sundried tomatoes
- Chop the basil thinly
- In a bowl, add 8 table spoons of olive oil, 2 of white wine vinegar, the chopped basil, a generous tea spoon of mustard, and one of teaspoon of honey; stir well
- Add the dressing to the salad and mix well before serving
Three melons fruits salad with water melon granita
This refreshing and pretty fruits salad will be the perfect desert or afternoon tea treat in a hot summer day.
- One small water melon
- One galia or honeydew melon
- One cantaloupe melon
No cooking time, but allow one hour for the water melon juice to become frozen and make into granita.
- Using a melon baller, form little balls with the three different melons, keeping them in different bowls
- Keep the juice produced by the water melon and freeze it at least for one hour to make it into granita
- Using transparent cups or tall glasses, alternate the different colours of melon balls
- Once it is frozen, simply prick a fork into the frozen water melon juice to obtain some granita
- Add the granita on top of the water melon balls and serve
- You can use half of the melon or water melon to serve the rest of the fruit salad
Rosh Hashana and High Holidays Menu to Order
|Amazing Savoury Tarts available milky or pareve||Serves 4||Serves 8||Serves 12|
|Asparagus and caramelised onions||£15.00||£25.00||£30.00|
|Leek and emmenthal cheese||£15.00||£25.00||£30.00|
|Mushrooms and creamy spinach||£15.00||£25.00||£30.00|
|Peppers and caramelised onions||£15.00||£25.00||£30.00|
|Broccoli or Spinach, and salmon||£15.00||£25.00||£30.00|
|Tunisian Specialities||Price Per
|Couscous with beef or chicken and vegetables||£14|
|Fish couscous (couscous with vegetables, fish, and spicy fish balls)||£16|
|Tefina with beef, barley, eggs, cooked in a harissa sauce||£14|
|Beef stew with okra and cumin sauce served with couscous, or with spinach, beef and beans||£14|
|Tunisian soup with broad beans, coriander, parsley, onions, tomatoes||£3|
|Kemia (Tunisian tapas salads: carrots with harissa, spicy courgettes with nuts, potatoes with cumin, mermouma (cooked pepper and tomato salad), etc…||£3|
|Boulettes (spicy herbs and chicken or meat meat balls wrapped in vegetables)||£3-5|
|Briques (Tunisian samosas with beef or chicken, or potatoes)||£3-5|
|Delicious Soup||Price Per
|Butternut squash or pumpkin||£3.50|
|Chicken soup with kneidlach||£3.50|
|Cream of mushrooms||£3.50|
|Cream of pea||£3.50|
|Spicy minestrone soup||£3.50|
Salads and other starters
|Salads and starters||Price Per
|Chopped liver and egg and onions, per person||£5|
|Chinese salad, mange tout, grated carrots, mushrooms, noodles, bean sprouts, asparagus||£3.50|
|Edemame salad with medium hot peppers and flaked almonds||£3.50|
|Mediterranean, caramelised red onion, bulgur, quinoa, lentils, onions, courgettes||£3.50|
|Broccoli salad with caramelised onions and cashew nuts||£3.50|
|Crunchy red cabbage, lettuce, sweet corn, tomato, pepper, caramelised almonds in a sweet and spicy tomato dressing||£3.50|
|Pasta salad, peas, sweet corn, tomato, carrots, peppers||£3.50|
|Potato salad, pickled cucumber, peas, carrots, with mayonnaise and grated eggs||£3.50|
|Aubergine salad with roasted aubergine and caviar of aubergine||£3.50|
|Taboulé salad, couscous, mint, coriander, parsley, cucumber, tomatoes||£3.50|
|Israeli salad with cucumber, tomato, hot peppers, cut in very small cubes, olive oil and lemon dressing||£3.50|
|Main Courses||Price Per
|Beef stew with okra and cumin sauce||£12|
|Chicken chasseur in a rich tomato sauce||£8|
|Duck in plum sauce (duck pancakes available on request)||£16|
|Chicken or turkey escallops||£7|
|Cholent (onion, bean, and beef stew)||£12|
|Oriental meat balls in tomato sauce||£10|
|Fried fish (plaice, haddock, salmon, etc…)||£12|
|Stuffed aubergine with chicken, or Stuffed pepper with beef and rice||£9|
|Roasted chicken with figs||£10|
|Oriental pasta bake, with chicken and egg||£8|
|Moroccan tagine of lamb with sweet tomatoes, olives, and a touch of preserved lemon||£12|
|Slow cooked lamb shoulder marinated in old style mustard sauce and rosemary||£14|
|Chicken balls in turmeric sauce||£7|
|Turmeric roasted chicken, chicken legs £1 more, or Honey and paprika roasted chicken||£9|
|Salmon, simply dressed or teriyaki sauce||£10|
|Side Dishes||Price Per
|Mediterranean roasted vegetables||£3.50|
|Oriental rice (with onions, carrots, raisins, cashew nuts)||£3.50|
|Oriental two lentils, with onions, garlic, carrots, cumin||£3.50|
|Potato kugel or vegetable kugel||£3.50|
|Roasted honey parsnip or carrots||£3.50|
|Simply delicious roasted potatoes||£3.50|
|Roasted carrots with honey, roasted parsnips with honey||£3.50|
|Spinach and mushrooms kugel||£3.50|
Heavenly Chocolate and Fruit Deserts
|Heavenly Chocolate and Fruit Desserts||Quantity||Price|
|Apple and pear crumble – P||6-8 people||£18.00|
|Red fruits crumble – P||6-8 people||£22.00|
|Carrot cake with cream cheese and lemon frosting||6-8 people||£25.00|
|Chocolate marble cake – P||6-8 people||£18.00|
|Chocolate mousse, dark (P) or white||6-8 people||£18.00|
|Choux pastry with vanilla, coffee, chocolate cream – P||per piece||£2.50|
|Dried or fresh fruits salad – P||per person||£3.50|
|French apple tart – P||6-8 people||£28.00|
|Fruit cake – P||6-8 people||£25.00|
|Fig tart – P||6-8 people||£28.00|
|Lemon meringue tart – P||6-8 people||£25.00|
|Mini meringues – P||50 pieces||£10.00|
|Tunisian cakes and pastries: yoyos, cigarres au miel, maniccoti… perfect for a sweet new year!||£3-8|
JC summer recipe 2013, cakes
June 27th, 2013 and June 6th 2013
White chocolate and red fruits charlotte
Creamy and light dessert with summer berries, a sweet and sharp combination, Make the day before
200g of white chocolate
300ml of double cream
3 egg whites from 3 large eggs
150g of raspberries
150g of blueberries
150g of blackberries
3 or 4 strawberries
250g of sponge fingers biscuits
50ml of milk
One vanilla pod
One Charlotte or large jelly dish
- Prepare your charlotte dish by lining a small round piece of baking paper at the bottom of the dish
- Warm the milk in a saucepan with the vanilla pod cut in half in the length
- Break up150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie), or in the microwave for one minute, stir, and an additional minute if it is not completely melted; do not melt it for two minutes in one go as the chocolate might burn in the microwave
- Whip the double cream until it is fluffy and not to firm
- Whisk the egg whites until firm
- Mix the chocolate with the cream and the egg whites with a wooden spoon to make sure you keep the fluffy and light texture of the eggs
- Keep aside 50g of each fruits, and the strawberries to decorate the Charlotte when it will be out of the dish the following day
- Start creating the Charlotte; add some chocolate mousse at the bottom of the dish
- Dip enough sponge finger biscuits in the vanilla milk to put all around the dish, the sugary side outside to be visible when you will get the Charlotte out the dish
- You then need to alternate layers of red fruits, white chocolate mousse, biscuits, finishing with the cream at the bottom; you need to use all the ingredients
- Leave overnight in the fridge
- To get the cake out of the dish, put some hot water at the bottom of your sink
- Leave the cake at the bottom of the sink for two minutes
- Put a serving plate on top of the Charlotte cake and turn over the dish; the cake should come off of the Charlotte dish and stay beautifully straight
- Do not forget the remove the baking paper disk on top of the cake
- Decorate the Charlotte with the extra fruits and make some white chocolate pieces using a potato peeler and the 50g extra white chocolate
- French Fruits cake (on show)
220g of self raising flour
100 g of crystallised fruits
125 g caster sugar
125 g margarine or butter
10 cl of old Rum
Cut the crystallised fruits in cubes. Warm the Rum and add the sultanas to it. Leave it to soak for 30 minutes. Then, drain the sultanas and add 10g of flour on them, making sure you do not mix the flour to them, you must still see the white of the flour. Add 10g of flour on the crystallised fruits without taking of the flour.
Separate the white from the yolk of the eggs. Mix the yolks with the sugar. Melt the margarine and pour it on the preparation. Add 200g of flour. With an electric whisker, beat the white until firm. Add them to the sugar/flour/egg mixture. Add the fruits. Put some melted margarine in a rectangular 25cm baking tray, put 10g of flour all over the tray, and remove the excess by putting it upside down. Put the mixture and bake at 180C (th 6) for 45 minutes approximately. Leave it to cool down before you remove from the tray.
Extract from the article, mentionning Fabienne
Yet increasingly, the more exotic Sephardi food traditions are starting to register on our horizons.
Following in the footsteps of Claudia Roden, many of our favourite food writers and cooks offer very different customs. For them traditional home cooking was based on ingredients like orange blossom, tamarind and dates rather than pickles and chicken fat.
Fabienne Viner-Luzzato has a name that reflects her rich Sephardi heritage. Her great-grandparents were born in Italy but moved to Tunisia where her grandparents, parents and five of her six siblings were born. In the 1960s her parents moved to Paris where Viner-Luzzato was born and raised. Her family home was always full of people and traditional Tunisian food.
She describes the warm feeling of waking-up on Friday mornings to the smell of couscous and freshly baked challah. “Friday night was a big thing in our home when my mother would cook traditional Tunisian foods for 20 or so people,” she recalls.
The meal started with a kemia (Tunisian-style tapas) which included roasted almonds, brik (filo pastry filled with tuna or egg), shakshuka and many salads. “After that you were not hungry but we still ate couscous, vegetables and chicken,” she laughs.
Like her Sephardi peers they also ate a lot of rice dishes, especially on Pesach when traditionally rice was the only staple food available. She explains that Tunisian Jews had many Jewish traditions unique to them such as putting a green leaf on top of the cupboards at the end of Pesach to ensure a green, productive year.
She also learned her cooking skills from her mother. “I remember going to the markets with my mother, choosing the fish and looking at the vegetables. She learnt this from her mother who learnt from her mother who learnt from her mother. They passed on traditions and recipes.”
Now with an Ashkenazi husband, Viner-Luzzato’s Friday nights do begin with chicken soup but they invariably also include couscous and hours of cooking with her three children.
The exotic dishes from the rich melting pot of these and other Sephardi cooks offer us the chance to bring a host of colour and spice to our tables.