Let your kitchen party.. it’s Purim!

We’re delighted to report that Gefiltefest is marinating nicely and we already have Eran Tibi, Emma Spitzer and Judi Rose signed up on our programme, as well as a cracking new kids’ programme. 

Don’t forget to take advantage of our Early Bird ticket prices.

Watch this space for more updates, with a full programme available shortly after Pesach.

But Pesach’s still ages away, isn’t it?! We have Purim first!

For your delectation and pleasure, here are two wonderful Purim recipes for you: something salty and something sweet, both absolutely delicious.

Happy Purim to everyone!


– Purim poppy & sesame twists – 

From the kitchen of Judi Rose

Known in our family as Purim Pretzels, these soft, warm, seed-topped twists are easy and fun to make – a great pre-Purim family activity – and a sugar-free treat to boot. For a higher fibre version, replace 85g/3 oz of the flour with wholewheat bread flour, and for an Israeli twist, add a sprinkling of za’atar to the topping.
 
Ingredients:

  • 1 sachet (7g) fast-action (easy bake) yeast
  • 350 g (12 oz) extra strong white bread flour, preferably Canadian
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 225 ml/8 fl oz hand-hot water (38C/100F)

For the Topping

  • 1 level tbsp bicarbonate of soda
  • 50 ml/2 fl oz water
  • 2 teasp each poppy seeds and sesame seeds
  • 1/2 – 1 teasp flaked or coarse sea salt
  • 25 g/1 oz melted butter, optional but delicious

Method:
 
By mixer or food processor:  put the yeast, flour, sugar and salt into the bowl and mix briefly to blend. With the motor running, add the warm water and beat for 4- 5 minutes until a soft and springy ball is formed. If bits of dough refuse to join the ball, add more water 1/2 a  teaspoon at a time until you have a single ball of dough.
 
Transfer the dough to a work surface and knead for 2 minutea, pulling and turning the dough until you have a smooth, springy ball. Dust it lightly with flour then place in a large plastic storage bag and close loosely, leaving room for the dough to expand. Leave to rise at warm room temperature for 30-40 minutes until puffy and doubled in bulk, or in the fridge for up to 3 hours.
 
To shape and bake: Preheat the oven to 240ºC/ Gas 9. Line 2 baking trays with parchment paper.
 
Transfer the risen dough to a clean, flour-free surface and divide into 8 equal pieces. Leave to rest under a tea towel  for 5 minutes which will make the dough easier to work with.
 
Roll each piece of dough into a long, thin rope about 35 cm/14 inches long. Twist into a knot or pretzel shape (there are dozens how to videos online). If  you’re feeling adventurous, you can twist sections of rope into Hebrew letters, a Magen David or even a hamantaschen.
 
Place on the baking trays, brush lightly with the bicarb solution then sprinkle lightly with seeds and sea salt. Leave to rise, uncovered, for 10-15 minutes, then bake for 8-10 mins until golden brown.
 
Remove from the oven, and brush immediately with the melted butter. Serve warm and freshly baked, or freeze when cool and store in sealed bags. Allow to defrost, then warm briefly in the oven or microwave before serving.



– Rainbow Hamentaschen – 

From the kitchen of Denise Phillips

Hamantaschen can be made with yeast dough, a sour cream dough, a rich short crust or biscuit pastry. I have chosen to use a rich short crust pastry.  This is made using 4 colours of pastry, patch worked together, rolled out and then shaped into Hamantaschen. In addition to the colour, I have flavoured each colour pastry with a different flavouring ~ this is optional but certainly fun!

I have given you 4 different types of fillings.  Make these before you make the pastry as they need to be cool before using.

NB: The quantity of pastry is quite substantial – it does work using half!

Preparation Time: 40 minutes plus resting time
Cooking Time: 20 minutes
Makes: Approximately 60

Ingredients for the Pastry: 

  • 570g plain flour
  • 300g unsalted butter or margarine
  • Zest of 2 lemons
  • 4 teaspoons lemon juice
  • 2 eggs
  • 100g caster sugar

2nd stage:
Food colours – 4 different eg red, orange, green and purple
Food flavours – 4 different eg vanilla, rose water, orange, chocolate

I recommend Magic Colour – kosher and colourful !

Plus your choice of fillings:

1. Fruit Filling

  • 75g sultanas
  • 50g chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 eating apple – Peeled and grated
  • 50g soft brown sugar
  • 50g unsalted butter or margarine

Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food processor and pulse gently to combine. Stir in the grated apple.

2. Apricot Filling

  • 250g dried pitted apricots
  • 60ml water
  • 60ml orange juice
  • 25g caster sugar
  • 1 tablespoon lemon juice
  • Pinch of salt

Make the apricot filling by combining all the ingredients together in a saucepan. Stir and bring to the boil, lower the heat and simmer covered for 10 minutes. When there is about 1 tablespoon of liquid left, transfer to the liquidiser or food processor. Remove and transfer to a dish. Leave to cool and then leave in the fridge until ready to use. It is easier to use when it is completely cold.

3. Chocolate Filling

Use 1 teaspoon of Nutella in the middle of each hamantaschen.

4. Traditional Poppy Seed Filling

  • 150g poppy seeds
  • 120ml honey
  • 120ml milk / soya milk/ coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
Finely grind poppy seeds in spice mill. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.
For the Glaze
1 egg white – lightly whisked
2 tablespoons – poppy seeds
2 tablespoons – Hundreds and thousands
Final Preparation:

Pre-heat the oven to 400ºC/200ºF/ Gas mark 6.

Make the pastry by mixing all the ingredients together in a food processor. Divide the pastry into 4 portions.

Flavour and colour each portion of pastry separately. Add a teaspoon of colour and a teaspoon of flavour – optional to each batch. (Ensure the food processor is very clean before adding the next pastry dough.)

Wrap each pastry batch in cling film and flatten. Leave to rest for 30 minutes.

To make rainbow hamantaschen, roll out the coloured pastry taking a little of each colour dough and roll so it is about 2cm thick. ~ a patchwork effect is what you want to make.

  • Using a 7.5 cm (3 inch) cutter make round templates.  Repeat with the remaining pastry.
  • Now add a large tea spoonful of your choice of filling into each circle.
  • Draw up the sides to form a triangle, pinching the edges firmly together in the shape of a tricorn hat.
  •  Line a baking tray with baking parchment paper.
  • Transfer the Hamantschen to the baking tray and bake for 20 minutes.
  • Remove and leave to cool for 5 minutes.
Glaze with egg white and then sprinkle with poppy seeds and hundreds and thousands for a magnificent finale.

To serve the stylish way: Dust with icing sugar.

More at http://www.jewishcookery.com

 

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