Apple Sorbet
As apples come into season, this is a wonderful way to extend the summer and also use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet,…
As apples come into season, this is a wonderful way to extend the summer and also use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet,…
Tucked in among the leaves of my first cookery notebook, there is a scribbled on 3x5 file card with the ingredients for an apple cake. I originally salvaged the card thinking it was the famous family cake, but despite…
The Dusty Knuckle Apple Turnovers Yes, I recently gave The Dusty Knuckle a glowing review. But that was all about the bread baked in their East London converted shipping container ...
There ain't no party like a Latke Party……. It's Hanukkah next week and this year I am making a variety of flavours (and some new sauces to go on top. Let's just call it the…
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a ...
The month long marathon of Jewish holidays is rapidly approaching and I am back in to the kitchen after weeks of traveling and barely cooking a meal. Rosh Hashana kicks ...
This year we are celebrating Hanukkah with a multicoloured latke feast - 3 types of latkes and multiple toppings for a mix and match extravaganza (and a nod to Thanksgivukkah, my favourite new holiday). This is a…
The Dusty Knuckle Bakery This year I found bread heaven in an old shipping container at the end of an alley in East London. Yes, a shipping container. Beautified with ...
This was a week of firsts and to celebrate I made Upside Down Ginger Cake, an old favourite from one of the many recipe scrapbooks started all those years ago before the internet. With all…
These bars are a staple of the season. Festive and wonderfully tangy, not terribly sweet, with a crispy base that is simple and quick to make without the faff of pastry making, these are the…
Rosh Hashana, kicks off a month long Jewish holiday season. It is a two day eating and celebrating fest where we bring in the New Year and consume an abundance of symbolic, mostly sweet foods…
Moderation is a quality I do not possess. I am embarrassed to admit how many shampoo varieties currently clutter my shower ledge, the number of cookbooks added to my collection in the past six months,…
This year marks a big change in how we are celebrating Thanksgiving. Being in the minority, the few London family members make our annual November pilgrimage to New England in to join the family for…
These soaked overnight oats are my go-to breakfast. While they are traditionally eaten as a summer porridge, mornings here are chaotic at best. Getting four boys out of the door on time for school renders…
Well, that was wild! This morning I was invited onto Channel 4 Sunday Brunch for a segment all about Rosh Hashanah and what I am making for this weekend's New Year's feast.
I'm looking forward to a big week in the kitchen. Over the next 6 days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family…