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\u2019s 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\u2019ve put together especially for the Nine Days!<\/p>\n
For more information on Lauren\u2019s cakes and biscuits, contact her at: avgoldfein@gmail.com or 072 702 4172.<\/p>\n
Chilled Gazpacho <\/strong>(for 6-8)<\/p>\n 1 \u00d7\u00a0410g tin peeled tomatoes with juice<\/p>\n 500g skinned tomatoes<\/p>\n 1 peeled cucumber<\/p>\n 1 green pepper, seeds removed<\/p>\n 3 cloves crushed garlic<\/p>\n 2 tsp salt<\/p>\n \u00bc tsp freshly ground black pepper<\/p>\n 1 \u00d7 410g tin tomato puree<\/p>\n \u00bd cup lemon juice<\/p>\n \u00bd tsp paprika<\/p>\n \u00bc tsp cayenne pepper<\/p>\n 2 tsp sugar<\/p>\n 2 tbsp Worcestershire sauce<\/p>\n \u00bd cup olive oil<\/p>\n 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\u2019s a great soup for any time of year, but it\u2019s especially refreshing on a warm Shabbos afternoon.<\/p>\n Tuna Lasagne<\/strong><\/p>\n Tuna mixture:<\/p>\n 1 chopped onion<\/p>\n 2 cloves garlic crushed<\/p>\n 50g butter<\/p>\n \u00bd tin tomato puree<\/p>\n 1 cup water\/milk<\/p>\n 1 dessert spoon of Maizena<\/p>\n \u00bd tsp mixed herbs<\/p>\n \u00bd tsp dried parsley<\/p>\n 2 tins flaked tuna<\/p>\n Pepper<\/p>\n Saut\u00e9 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.<\/p>\n White sauce:<\/p>\n \u00bd onion grated<\/p>\n 125g butter<\/p>\n 400g fresh sliced mushrooms (or tin)<\/p>\n \u00bd cup flour<\/p>\n 2 cups milk<\/p>\n \u00bd cup cream<\/p>\n 1 cup grated cheddar<\/p>\n Saut\u00e9 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.<\/p>\n Pasta:<\/p>\n Use a 250g packet of cooked noodles or lasagne pasta soaked individually in boiling water.<\/p>\n To assemble the lasagne:<\/p>\n Layer half of the white sauce, half of the noodles, the tuna mixture, then the remaining noodles and the white sauce. Bake at 180\u00b0C until the mixture bubbles.<\/p>\n Peppered Salmon<\/strong><\/p>\n 4 skinless salmon fillets (2 inches wide)<\/p>\n 1\u00bd tbsp soya sauce<\/p>\n 1\u00bd tbsp lemon juice<\/p>\n 1 minced garlic clove<\/p>\n 1 tbsp olive oil<\/p>\n Coarsely ground pepper<\/p>\n Lemon slices for decoration<\/p>\n 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.<\/p>\n Vanilla Chiffon Cake<\/strong><\/p>\n 2\u00bc cups flour<\/p>\n 1\u00bd cups sugar<\/p>\n 2\u00bc tsp baking powder<\/p>\n \u00be tsp salt<\/p>\n \u00bd cup oil<\/p>\n 7 large egg yolks plus 9 large egg whites<\/p>\n \u00be cups milk (water for pareve)<\/p>\n \u00bd tsp cream of tartar<\/p>\n 4 tsp vanilla essence<\/p>\n Preheat oven to 160\u00b0C. Whisk together the flour, \u00be 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 \u00be 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.<\/p>\n Let the cake cool upside down for at least an hour. Top with whipped cream and fruit of your choice.<\/p>\n Bar-One Ice-Cream<\/strong><\/p>\n 4 Bar-One candy bars<\/p>\n 4 eggs<\/p>\n 1 tin condensed milk<\/p>\n 2 cups cream<\/p>\n 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!<\/p>\n","protected":false},"excerpt":{"rendered":" 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\u2019s 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…<\/p>\n","protected":false},"author":6,"featured_media":764,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-july-2017"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/776","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=776"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/776\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/776\/revisions\/777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/764"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}