|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|
5th august – 8th august and 20th august – 29th august 10am-12pm, £25
To book, call Fabienne on 07973698046, or email her at email@example.com
N2/NW11 East Finchley – Hampstead Garden Suburb
Monday 5th August, Parent and child cooking workshops
Calling all mother and daughters/mother and sons/dad and daughters and dad and sons to cook together some of the children’s favorite recipes: pancakes, waffles, sauces, ice creams and lollies
Tuesday 6th August, What do they eat in Israel?
Cook some of your favorite Israeli recipes and create a beach food landscape
Wednesday 7th August, What do they eat in Japan?
Cook some of your favorite Japanese recipes and create a Japanese garden
Thursday 8th August, What do they eat in India?
Create an Indian food landscape using curry, rice and colorful vegetables
Tuesday 20th August, Summer fruits, last call to make summer fruits tarts and cakes
Fruit tart with crème patissiere (French custard), red fruits Madeleine, summer fruits salad with jelly
Wednesday 21st August, Number birthday cake
Are you turning 5, 10, 13 or 18, come and practice to bake, shape, and decorate your next number cake
Thursday 22nd August, Parent and child cooking workshops
Calling all mother and daughters/mother and sons/dad and daughters and dad and sons to cook together some of the children’s favorite recipes: pancakes, waffles, sauces, ice creams and lollies
Tuesday 27th August, British favorite, fish and chips
Make from scratch real fish fingers and real potato chips
Wednesday 28th August, Soufflés special: cheese soufflé, chocolate soufflé
Yummy French recipes, difficult? No!!!
Thursday 29th August, Packed lunch special,
Ideas and practice, try new things and grow up strong
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.
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)
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
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
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.
6 egg yolks
150g caster sugar
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.
Those original crispy asparagus will make a perfect warm spring starter.
You can also serve them as canapés.
I choose small asparagus dip to make them.
6 brick sheets
24 small green asparagus
3 egg yolks
Vegetable or sunflower oil to brush the brick
300ml vegetable or sunflower for the mayonnaise
- Wash and cut each end of the asparagus
- Steam them for 10-15 minutes approximately until they become tender (you can use a fork to check they are cooked) and put them on some kitchen towel to absorb the water
- Cut each brick sheet in 4 smaller sheets (4 squares if the bricks are square)
- Roll each asparagus in the brick square, leaving the dip of the asparagus to be seen
- Turn your oven on at 180C
- Brush each asparagus roll with some oil and cook them in the oven for 12-15 minutes, turning them over after 6/8 minutes
- Prepare your mayonnaise while they cook; I use a tiny whisk to make mine;
- Add a drop of oil at a time and whisk the egg yolks very thoroughly before adding the next drop of oil; this process should last 10-12 minutes until the mayonnaise is ready and firm
- Season with salt, and add a teaspoon of harissa or more if you like it very spicy
- You can also use non homemade mayonnaise and add some harissa, but it won’t be the same taste!
- Serve your crispy asparagus with the harissa mayonnaise and enjoy!
Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle
This light, bittersweet trifle makes an original change of the traditional cheesecake
1kg of rhubarb
100g of caster sugar
600ml of double cream
30-40g of icing sugar
250g of caramelised biscuits (the speculos biscuits, are the biscuits you get in coffee shops to accompany your coffee or tea)
- Wash and cut your rhubarb
- Put it a large pan together with the sugar
- Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
- Beat your double cream as a Chantilly, making sure it doesn’t become too thick, like butter; it needs to stay light and airy
- Add the icing sugar and mix gently
- Crush the biscuits either with a rolling pin or in a food processor
- To assemble your trifle, add and alternate in a large serving bowl, the crushed biscuits, the Chantilly cream, the rhubarb compote
- Eat cold or at room temperature