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.
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.