Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs Read Online Free PDF
Author: Marlena Spieler
dish.
SERVES 4
10–15g/ 1 / 4 – 1 / 2 oz dried porcini or other well-flavoured dried mushrooms
120ml/4fl oz/ 1 / 2 cup water
45ml/3 tbsp olive or vegetable oil
450g/1lb mushrooms, roughly chopped
5–10 shallots, chopped
5 garlic cloves, 4 chopped and 1 whole
30ml/2 tbsp port
juice of 1 / 4 lemon, or to taste
12–16 slices cocktail rye bread or 2 ordinary slices, cut in halves
salt
2–3 spring onions (scallions), thinly shredded, and/or 15ml/1 tbsp chopped fresh parsley, and 1 chopped hard boiled egg, or sour cream, to garnish
1 Soak the dried mushrooms in the water for about 30 minutes.
2 Heat the oil in a pan, add the fresh mushrooms, shallots and chopped garlic and fry until browned. Season with salt.
3 Add the soaked mushrooms and water and cook until all the liquid has evaporated. Add the port and lemon juice and continue cooking until they have evaporated and the mixture is brown and dry.
4 Put the mixture in a food processor and process briefly until a chunky paste is formed.
5 Toast the rye bread until golden on both sides, then rub with the whole garlic clove.
6 Carefully spoon the mushroom caviar into individual dishes and serve with the toast and garnished with the spring onions, chopped parsley, and hard-boiled egg, or sour cream.
Nutritional information per portion: Energy 143kcal/596kJ; Protein 3.7g; Carbohydrate 10.3g, of which sugars 3.7g; Fat 9.1g, of which saturates 1.1g; Cholesterol 0mg; Calcium 29mg; Fibre 2.4g; Sodium 80mg.
Chopped egg and onions
This Ashkenazi dish, although the essence of modern Western deli food, is in fact one of the oldest dishes in Jewish history. Some say that it goes back to Egyptian times. It is delicious piled on to toast or used as a sandwich or bagel filling.
SERVES 4–6
8–10 eggs
6–8 spring onions (scallions) and/or 1 yellow or white onion, very finely chopped, plus extra to garnish
60–90ml/4–6 tbsp mayonnaise or rendered chicken fat
mild French wholegrain mustard, to taste (optional if using mayonnaise)
15ml/1 tbsp chopped fresh parsley
salt and ground black pepper
rye toasts or crackers, to serve
1 Put the eggs in a large pan and cover with cold water. Bring the water to the boil and when it boils, reduce the heat and simmer over a low heat for 10 minutes.
2 Hold the eggs under cold running water, then remove the shells, dry the eggs and chop roughly.
3 Place the chopped eggs in a large bowl, add the onions, season generously with salt and pepper and mix well. Add enough mayonnaise or chicken fat to bind the mixture together. Stir in the mustard, if using, and the chopped parsley, or sprinkle the parsley on top to garnish. Chill before serving with rye toasts or crackers.
Nutritional information per portion: Energy 197kcal/816kJ; Protein 11g; Carbohydrate 0.7g, of which sugars 0.6g; Fat 17g, of which saturates 3.7g; Cholesterol 325mg; Calcium 69mg; Fibre 0.6g; Sodium 165mg.
Israeli white cheese and green olives
The dairy shelves of Israel boast an ever-increasing array of cheeses, from kashkaval to goat’s cheeses and mild white cheeses spiked with seasonings such as this one with piquant green olives. Serve with drinks and crackers, or as a brunch spread with bread or bagels.
SERVES 4
175–200g/6–7oz soft white (farmer’s) cheese
65g/2 1 / 2 oz feta cheese, preferably sheep’s milk, lightly crumbled
20–30 pitted green olives, some chopped, the rest halved or quartered
2–3 large pinches of fresh thyme, plus extra to garnish
2–3 garlic cloves, finely chopped (optional)
crackers, toast or bagels, to serve
1 Place the soft cheese in a bowl and stir with the back of a spoon until soft and smooth.
2 Add the crumbled feta cheese to the blended soft cheese and stir until thoroughly combined.
3 Add the olives, thyme and chopped garlic to the cheese mixture and mix well to combine.
4 Spoon the mixture into a bowl, sprinkle with thyme and serve
SERVES 4
10–15g/ 1 / 4 – 1 / 2 oz dried porcini or other well-flavoured dried mushrooms
120ml/4fl oz/ 1 / 2 cup water
45ml/3 tbsp olive or vegetable oil
450g/1lb mushrooms, roughly chopped
5–10 shallots, chopped
5 garlic cloves, 4 chopped and 1 whole
30ml/2 tbsp port
juice of 1 / 4 lemon, or to taste
12–16 slices cocktail rye bread or 2 ordinary slices, cut in halves
salt
2–3 spring onions (scallions), thinly shredded, and/or 15ml/1 tbsp chopped fresh parsley, and 1 chopped hard boiled egg, or sour cream, to garnish
1 Soak the dried mushrooms in the water for about 30 minutes.
2 Heat the oil in a pan, add the fresh mushrooms, shallots and chopped garlic and fry until browned. Season with salt.
3 Add the soaked mushrooms and water and cook until all the liquid has evaporated. Add the port and lemon juice and continue cooking until they have evaporated and the mixture is brown and dry.
4 Put the mixture in a food processor and process briefly until a chunky paste is formed.
5 Toast the rye bread until golden on both sides, then rub with the whole garlic clove.
6 Carefully spoon the mushroom caviar into individual dishes and serve with the toast and garnished with the spring onions, chopped parsley, and hard-boiled egg, or sour cream.
Nutritional information per portion: Energy 143kcal/596kJ; Protein 3.7g; Carbohydrate 10.3g, of which sugars 3.7g; Fat 9.1g, of which saturates 1.1g; Cholesterol 0mg; Calcium 29mg; Fibre 2.4g; Sodium 80mg.
Chopped egg and onions
This Ashkenazi dish, although the essence of modern Western deli food, is in fact one of the oldest dishes in Jewish history. Some say that it goes back to Egyptian times. It is delicious piled on to toast or used as a sandwich or bagel filling.
SERVES 4–6
8–10 eggs
6–8 spring onions (scallions) and/or 1 yellow or white onion, very finely chopped, plus extra to garnish
60–90ml/4–6 tbsp mayonnaise or rendered chicken fat
mild French wholegrain mustard, to taste (optional if using mayonnaise)
15ml/1 tbsp chopped fresh parsley
salt and ground black pepper
rye toasts or crackers, to serve
1 Put the eggs in a large pan and cover with cold water. Bring the water to the boil and when it boils, reduce the heat and simmer over a low heat for 10 minutes.
2 Hold the eggs under cold running water, then remove the shells, dry the eggs and chop roughly.
3 Place the chopped eggs in a large bowl, add the onions, season generously with salt and pepper and mix well. Add enough mayonnaise or chicken fat to bind the mixture together. Stir in the mustard, if using, and the chopped parsley, or sprinkle the parsley on top to garnish. Chill before serving with rye toasts or crackers.
Nutritional information per portion: Energy 197kcal/816kJ; Protein 11g; Carbohydrate 0.7g, of which sugars 0.6g; Fat 17g, of which saturates 3.7g; Cholesterol 325mg; Calcium 69mg; Fibre 0.6g; Sodium 165mg.
Israeli white cheese and green olives
The dairy shelves of Israel boast an ever-increasing array of cheeses, from kashkaval to goat’s cheeses and mild white cheeses spiked with seasonings such as this one with piquant green olives. Serve with drinks and crackers, or as a brunch spread with bread or bagels.
SERVES 4
175–200g/6–7oz soft white (farmer’s) cheese
65g/2 1 / 2 oz feta cheese, preferably sheep’s milk, lightly crumbled
20–30 pitted green olives, some chopped, the rest halved or quartered
2–3 large pinches of fresh thyme, plus extra to garnish
2–3 garlic cloves, finely chopped (optional)
crackers, toast or bagels, to serve
1 Place the soft cheese in a bowl and stir with the back of a spoon until soft and smooth.
2 Add the crumbled feta cheese to the blended soft cheese and stir until thoroughly combined.
3 Add the olives, thyme and chopped garlic to the cheese mixture and mix well to combine.
4 Spoon the mixture into a bowl, sprinkle with thyme and serve
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