Milky and parev delights

Some new ideas to try out for the Nine Days

By: Lauren Goldfein

The first time I was faced with cooking was when I got married and, through the years, I’ve come to really enjoy it. Frequently having guests for Shabbos offers me the opportunity to try out different ideas and experiment in the kitchen. My family’s preference for exotic tastes, combined with their not liking to have the same meal two weeks in a row, has also encouraged me to regularly expand my repertoire. I delight in taking long and complicated recipes and making them quicker and easier to prepare while still retaining the same great tastes. My real passion in the kitchen lies in baking and desserts. My children are all good cooks and bake well too, often helping me in the kitchen, which has turned erev Shabbos and Yom Tov into special family time in the kitchen. I hope you enjoy these recipes that I’ve put together especially for the Nine Days!

For more information on Lauren’s cakes and biscuits, contact her at: or 072 702 4172.

Chilled Gazpacho (for 6-8)

1 × 410g tin peeled tomatoes with juice

500g skinned tomatoes

1 peeled cucumber

1 green pepper, seeds removed

3 cloves crushed garlic

2 tsp salt

¼ tsp freshly ground black pepper

1 × 410g tin tomato puree

½ cup lemon juice

½ tsp paprika

¼ tsp cayenne pepper

2 tsp sugar

2 tbsp Worcestershire sauce

½ cup olive oil

Liquidise all ingredients together until well blended. Chill. Serve with diced cucumbers as a garnish. You can also garnish this with spring onions and/or parsley. It’s a great soup for any time of year, but it’s especially refreshing on a warm Shabbos afternoon.

Tuna Lasagne

Tuna mixture:

1 chopped onion

2 cloves garlic crushed

50g butter

½ tin tomato puree

1 cup water/milk

1 dessert spoon of Maizena

½ tsp mixed herbs

½ tsp dried parsley

2 tins flaked tuna


Sauté the chopped onion and the garlic in the butter. Add the tins of tuna. Add the tomato puree and water/milk. Add the Maizena mixed with a little water. Add herbs and parsley and pepper to taste.

White sauce:

½ onion grated

125g butter

400g fresh sliced mushrooms (or tin)

½ cup flour

2 cups milk

½ cup cream

1 cup grated cheddar

Sauté grated onion in the butter. Add mushrooms and fry until the liquid reduces considerably. Add the flour and stir over heat. Slowly add the milk, stirring all the time. Add the cream and the cheese and season well.


Use a 250g packet of cooked noodles or lasagne pasta soaked individually in boiling water.

To assemble the lasagne:

Layer half of the white sauce, half of the noodles, the tuna mixture, then the remaining noodles and the white sauce. Bake at 180°C until the mixture bubbles.

Peppered Salmon

4 skinless salmon fillets (2 inches wide)

1½ tbsp soya sauce

1½ tbsp lemon juice

1 minced garlic clove

1 tbsp olive oil

Coarsely ground pepper

Lemon slices for decoration

Place fish in an oven-proof dish. Add soya sauce, lemon juice, garlic, and olive oil. Refrigerate for at least 2 hours, turning at least once. Sprinkle with coarsely ground pepper just before grilling. Grill in hot oven for 5-6 minutes. The fish should be barely pink on the inside. Garnish with lemon slices.

Vanilla Chiffon Cake

2¼ cups flour

1½ cups sugar

2¼ tsp baking powder

¾ tsp salt

½ cup oil

7 large egg yolks plus 9 large egg whites

¾ cups milk (water for pareve)

½ tsp cream of tartar

4 tsp vanilla essence

Preheat oven to 160°C. Whisk together the flour, ¾ cup of the sugar, baking powder, and salt. Whisk together the oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg yolk mixture. Beat egg whites in a Mixmaster on high until frothy. Add cream of tartar and vanilla essence to the egg whites and beat until soft peaks form. Gradually add remaining ¾ cup of sugar, beating until stiff, glossy peaks form. Whisk a third of the egg white mixture into the batter. Gently but thoroughly fold in the remaining egg white mixture. Transfer batter into ungreased pan and bake for 55-60 minutes.

Let the cake cool upside down for at least an hour. Top with whipped cream and fruit of your choice.

Bar-One Ice-Cream

4 Bar-One candy bars

4 eggs

1 tin condensed milk

2 cups cream

Melt Bar-One bars with cream. Add slightly beaten egg yolks. Slowly add condensed milk. Fold in stiffly beaten egg whites and whipped cream. Freeze and enjoy!

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