The summer months\u00a0in South Africa often include a seaside\u00a0holiday or a home holiday besides the pool where \u201cbraai time, chill time, and fry time\u201d go hand in hand.\u00a0Why fry time? Because\u00a0Chanukah normally falls somewhere in the middle (18-26 December)\u00a0so oil needs to be added into the mix.<\/p>\n
In this article I\u2019ve included\u00a0a comforting soup for\u00a0Shabbos (or any day of the week) for soup lovers, like me! A \u2018sarmi\u2019 sure to make you one of the most popular people on Clifton beach! Bangers and mash tato tots, perfect for drinks, starters, and Chanukah too. Chops and Cheats\u00a0cornbread for those braaing nights. A salad to keep those beach bodies in shape. And a dessert that you won\u2019t be able to escape.<\/p>\n
NORTH AFRICAN SOUP<\/p>\n
This delicious recipe which was given to me by a friend living up North takes your tastebuds on a tantalising culinary tour! As many of you know, according to my family, if a dish doesn\u2019t contain meat, it\u2019s not a meal. However, this meatless soup was a meal on its own!\u00a0I served it over Sukkot with most requesting another bowl rather than mains!!<\/p>\n
3 Tbls oil<\/p>\n
3 medium carrots, peeled and diced small<\/p>\n
3 stalks celery, cut into 1 cm slices<\/p>\n
1 large onion, diced<\/p>\n
3-4 cloves garlic, minced<\/p>\n
1 Tbls harissa paste, or 2 tsp harissa spice blend (or to taste)<\/p>\n
2 tsp ground turmeric<\/p>\n
1 tsp ground ginger<\/p>\n
1 tsp ground cinnamon<\/p>\n
1 tsp ground coriander<\/p>\n
1 tsp cumin<\/p>\n
1 tsp paprika<\/p>\n
\u00bd tsp black pepper<\/p>\n
3 Tbls tomato paste<\/p>\n
1 can chickpeas 450 g<\/p>\n
1 cup dry brown lentils, rinsed well<\/p>\n
1 can chopped Italian tomatoes<\/p>\n
2\u00bd litres water\u00a0(maybe a bit more… it should be a thick soup)<\/p>\n
1 packet tomato soup powder (I like Imana)<\/p>\n
1 packet beef and brown onion soup powder (60g)<\/p>\n
1 cup Israeli pearl couscous.<\/p>\n
1 can beans in tomato sauce<\/p>\n
Salt – to taste<\/p>\n
35-40g bunch fresh parsley, stems and leaves finely chopped<\/p>\n
35-40 g fresh coriander finely chopped<\/p>\n
Add oil to a large pot over medium heat. Add the diced carrot, celery, and onion to the pot.\u00a0Saut\u00e9 for 5-6 minutes, or until it starts to soften. Add the minced garlic to the pot and saut\u00e9 for 1-2 minutes. Add the harissa, turmeric, ginger, cinnamon, coriander, cumin, paprika, pepper, and salt to the vegetable mixture. Stir until everything is well coated and saut\u00e9 for 1 minute.\u00a0Add the tomato paste to the pot, stir and saut\u00e9 for another 1-2 minutes.\u00a0Add the lentils, the chopped tomatoes, soup powders and water to the pot, then increase the heat to high. Bring the liquid to a boil, then reduce it to a simmer. Allow the soup to simmer for 60-90 minutes. Keep watching it as you don\u2019t want it to stick to the bottom of the pot. Add the couscous and simmer for 15 minutes. Add chickpeas and baked\u00a0beans. Taste and season as needed, add more liquid if needed. Turn off the heat and just before serving sprinkle with freshly chopped parsley and cilantro.<\/p>\n
SUKKAH SALAD<\/p>\n
At the time of writing this article Sukkot was still very much there and not a distant memory, new recipes were fresh on my mind.\u00a0 One that really stood out was a salad I enjoyed in a friend\u2019s\u00a0sukkah.\u00a0I love experimenting, and adding my own spin on what I see and taste. This one has been requested again and again since Sukkot.<\/p>\n
2 packets assorted salad greens<\/p>\n
2 avocado pears (peeled, sliced, and placed into a bowl with \u00bd cup of lemon juice mixed with \u00bd cup cold water.)<\/p>\n
1-1\u00bd cups fresh shelled peas<\/p>\n
\u00bd cup Bobba Shar\u2019s Heimishe salad dressing<\/p>\n
\u00bd cup mayonnaise<\/p>\n
2 Tbls Princess pesto\u00a0(Basil or Coriander and chilli)<\/p>\n
2 Tbls chopped mint<\/p>\n
Sprinkle of salt and ground black pepper<\/p>\n
2 pumpkin seed brittle (Woolworths) or sesame brittle<\/p>\n
Place lettuce on a platter. Sprinkle peas over lettuce Make up dressing by mixing salad dressing, mayonnaise, pesto, and mint together.\u00a0When ready to serve, place avocado pears on top of lettuce, followed by a generous helping of salad dressing. Finally, a sprinkling of salt and pepper and crushed pumpkin brittle.<\/p>\n
Additional options for the salad:<\/p>\n
\u00bd cup thinly sliced fresh fennel<\/p>\n
1 cup sliced snap peas<\/p>\n
250g fresh thin green asparagus\u00a0(placed in flat dish and covered with boiling water for 1 minute, then drained and sliced into 1cm pieces)<\/p>\n
\u00bd cup chopped spring onions.<\/p>\n
FIRED-UP LAMB CHOPS AND CHEATS CORN BREAD<\/p>\n
8 lamb chops<\/p>\n
OVERNIGHT MARINADE<\/p>\n
Couple twigs fresh rosemary (4×10-12cm)<\/p>\n
4 stems mint (10-12cm)<\/p>\n
2 cups apple juice<\/p>\n
1 tsp crushed fresh garlic<\/p>\n
1 heaped teaspoon mustard powder<\/p>\n
1 tsp cracked black pepper<\/p>\n
In a rectangular dish (or roasting pan) place two long stems of mint and two long stems of rosemary on the bottom. Place lamb chops on top\u00a0of mint\u00a0and rosemary, side by side in one layer. Place the remaining mint and rosemary on top of chops. Combine apple juice, garlic, mustard powder, and black pepper in a bowl, \u00a0mix well, and pour over lamb. Cover with plastic wrap and marinate overnight. When ready to braai, remove chops from marinade and discard marinade.\u00a0Braai or fry chops over high heat and when ready to serve squeeze a little lemon juice over the chops\u00a0and finally sprinkle with salt.<\/p>\n
CHEAT\u2019S CORN BREAD<\/p>\n
It breaks my heart when I look into my bread bin and see two day old challah all wrapped up with nowhere to go.\u00a0There she was the bell of the ball on Shabbos and today she\u2019s passed her sell by date!\u00a0So, I decided to experiment again!\u00a0And, it turned out exactly as intended, perhaps better than expected as there was not a piece left!<\/p>\n
The equivalent of 1 regular sized challah (compared to bakery sized challah)<\/p>\n
2 chicken stock cubes dissolved in 2 cups boiling water<\/p>\n
1 tin cream style sweetcorn<\/p>\n
2 cups frozen corn (defrosted)<\/p>\n
\u00be cup all-purpose flour<\/p>\n
1 tsp baking powder<\/p>\n
Salt and pepper to taste<\/p>\n
Preheat oven to 180\u00b0C. Cut the bread into cubes (generally the crusts on challah are soft so we don\u2019t need to cut them off). Place them into a deep round bowl and pour the chicken cube stock dissolved in 2 cups of boiling water over the bread. Once all the pieces have been soaked, place a strainer\/sieve over a bowl and pour the bread mixture into the strainer\/sieve, allowing any excess liquid\u00a0to drain off the bread. Meanwhile, in a medium to large bowl, beat egg, add the cream style corn, mix well, and add the corn, flour, and baking powder.\u00a0Fold the moistened bread into the bowl with the mielies and corn. Pour into a well-greased casserole or baking dish approximately 25x15cm. Bake in preheated oven for 45 minutes to an hour\u00a0until golden brown and no longer wobbles when you shake the dish.<\/p>\n
BANGERS AND MASHED POTATO TOTS<\/p>\n
1 pkt Segals Vienna sausages<\/p>\n
4 medium sized potatoes<\/p>\n
\u00bd cup potato flour<\/p>\n
1 tsp salt<\/p>\n
1 egg<\/p>\n
Oil for frying<\/p>\n
Microwave potatoes on high (5 minutes per potato), The reason I prefer to microwave rather than boil is that the potato should be firm and not too moist from liquid. If you\u2019d rather boil them, you can, but keep the skin on. Meanwhile, carefully cut sausages in half, lengthwise, then into \u00bd cm slices. Beat egg with salt and set aside. When potatoes are soft, allow them to cool then peel and mash. Add potato flour and sliced viennas to mashed potatoes. Finally, fold in egg and mix well. Flour a board with all-purpose flour or potato flour to keep it gluten free. Roll the potato and sausages into balls (ping pong ball size) and place onto floured board. You may need to wet your hands with water or a little oil between rolling balls as the mixture may stick to your hand. Flatten slightly and fry in oil over medium to high heat until golden brown.<\/p>\n
CHOC POP SUNDAE<\/p>\n
A sundae to be eaten any day of the week! This recipe should be enough for 3 or 4 people<\/p>\n
1 litre of your favourite ice cream (this should be enough for four)<\/p>\n
1 small packet pretzels, crushed<\/p>\n
1 small packet wafers, crushed<\/p>\n
1 small packet honeycomb crushed<\/p>\n
1 small packet caramelised popcorn<\/p>\n
1 cup roughly chopped peanut brittle<\/p>\n
200g dark chocolate chips (I like Orit\u2019s)<\/p>\n
For this dessert I coated all the ingredients with chocolate by melting one sachet of Orit\u2019s chocolate chips in the microwave on high for two minutes. Start off by melting for 1 minute then in 30 second increments. Microwaves differ. The chocolate can also be melted in a double boiler. Prepare your sundae as per the pic, starting with ice cream and piling the rest of the ingredients over the ice cream.<\/p>\n
DIPS \u2018N CHIPS<\/p>\n
1 box 400-500 g phyllo pastry (frozen)<\/p>\n
1 cup vegetable oil<\/p>\n
1 bottle \u2018everything bagel\u2019 spice<\/p>\n
1 egg (lightly beaten)<\/p>\n
Preheat oven to 180\u00b0C. Oil six whole sheets of phyllo pastry individually and place them one on top of the other as you do so. Paint the final sheet (the sixth sheet) facing you with egg then sprinkle with \u2018everything bagel\u2019 spice. Slice into triangles and bake on 180 until golden brown. Serve with your favourite dips. I used Humus, Matboucha, and schoog.\u00a0They\u2019re also great with eggplant and guacamole<\/p>\n
MULTILAYERED CRUMBED CHICKEN STACK<\/p>\n
A sandwich to keep most going all day! This is for one sandwich.<\/p>\n
1 ciabatta roll<\/p>\n
Enough pesto to spread on both inner sides of the roll<\/p>\n
Enough mayonnaise to spread on both inner sides of the roll<\/p>\n
Thinly sliced pickled cucumber<\/p>\n
Thinly sliced red radish<\/p>\n
Couple of pieces of rocket<\/p>\n
Two crumbed, cooked, chicken schnitzels<\/p>\n
Marinated red peppers, sliced<\/p>\n
Fresh green peppers, sliced<\/p>\n
Sliced avocado<\/p>\n
Eggplant salad (available at your favourite deli)<\/p>\n
Layer the bread as per the order of the ingredients above.\u00a0Starting with pesto, mayonnaise, cucumber, etc. Of course, you can add your own preferred layers, this is just our family favourite!<\/p>\n","protected":false},"excerpt":{"rendered":"
December Holiday Specials By: Sharon Lurie The summer months\u00a0in South Africa often include a seaside\u00a0holiday or a home holiday besides the pool where \u201cbraai time, chill time, and fry time\u201d go hand in hand.\u00a0Why fry time? Because\u00a0Chanukah normally falls somewhere in the middle (18-26 December)\u00a0so oil needs to be added into the mix. In this article I\u2019ve included\u00a0a comforting soup for\u00a0Shabbos (or any day of the week) for soup lovers, like me! A \u2018sarmi\u2019 sure to make you one of the most popular people on Clifton beach! Bangers and mash…<\/p>\n","protected":false},"author":6,"featured_media":4041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77,83],"tags":[],"class_list":["post-4040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-77","category-november-2022"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/4040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/comments?post=4040"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/4040\/revisions"}],"predecessor-version":[{"id":4042,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/4040\/revisions\/4042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/4041"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=4040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=4040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=4040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}