Food is one of the best ways to nurture people but also remember those who we loved.
We are in the middle of the Jewish holiday of Hanukah. I’m not Jewish, but my much loved sister in law Bobra Fyne was. She was great at describing the customs surrounding the holiday and was a brilliant story teller (she was one of my favourite people in the world).
She also shared my family’s love of carbs and was an amazing cook, and so I made these as a way to remember her.
This is a simple recipe from Claudia Roden’s The Book of Jewish Food. While grating the potato is a bit of a faff the results are delicious served the traditional accompaniments of sour cream or apple sauce. Similar to a potato rosti, they can be served as an appetiser or side dish.
1 Tsp Salt
Oil for frying
- Peel and grate the potatoes, rinse in cold water to remove the starch.
- Drain in a colander. Depending on the type of potatoes you use, you might need to put the grated potatoes in a clean tea towel and squeeze out the excess liquid. Transfer to a large bowl
- Lightly beat the eggs with the salt and add to the potatoes. Mix until combined
- In a large pan, add just enough oil to cover the base and heat over a medium heat
- Add a tablespoon of the potato mixture to the pan at a time and flatten slightly so they cook evenly, (they should be thin enough to make sure you don’t have raw potato in the middle)
- When brown, turn with a spatula and cook until brown on he other side
- Drain on kitchen paper and serve while hot
This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.
It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.
This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.
200 Grams Mini marshmallows
250 ml Condensed milk
125 ml Double cream
- Line an oven proof tray with tin foil and rub this with a thin film of oil
- Turn on your grill to high, spread the marshmallows evenly across the tray
- Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
- In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
- Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
- Freeze for 8 hours (and do your best not to eat it all yourself)
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts, or hazelnuts also work really well)
- Line a baking sheet or plate with grease proof paper.
- Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
- Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
- While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
- When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
- Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
- When frozen if you aren’t going to eat these immediately, but them in freezer bag.