Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler Page A
Authors: Marlena Spieler
Ads: Link
126kcal/523kJ; Protein 3.4g; Carbohydrate 11g, of which sugars 10.4g; Fat 7.9g, of which saturates 1.2g; Cholesterol 0mg; Calcium 108mg; Fibre 4.3g; Sodium 338mg.
Artichokes with garlic, lemon and olive oil
This classic dish of Florence is said to be of Jewish origin. It is not only delicious as a salad, but can also be added to roasted fish, chicken or lamb during cooking.
SERVES 4
4 globe artichokes
juice of 1–2 lemons, plus extra to acidulate water
60ml/4 tbsp extra virgin olive oil
1 onion, chopped
5–8 garlic cloves, roughly chopped or thinly sliced
30ml/2 tbsp chopped fresh parsley
120ml/4fl oz/ 1 / 2 cup dry white wine
120ml/4fl oz/ 1 / 2 cup vegetable stock or water
salt and ground black pepper
1 Remove the tough artichoke leaves. Peel the tender part of the stems and cut into bitesize pieces, then put in a bowl of acidulated water. Cut the artichokes into quarters, cut out the hearts and add the hearts to the bowl.
2 Heat the oil in a pan, add the onion and garlic and fry for 5 minutes until softened. Stir in the parsley and cook for a few seconds. Add the wine, stock and drained artichokes. Season with half the lemon juice, salt and pepper.
3 Bring the mixture to the boil, then lower the heat, cover and simmer for 10–15 minutes until the artichokes are tender. Lift the artichokes out with a slotted spoon and transfer to a serving dish.
4 Bring the cooking liquid to the boil and boil until reduced to about half its volume. Pour the mixture over the artichokes and drizzle over the remaining lemon juice. Taste for seasoning and cool before serving.
Nutritional information per portion: Energy 142kcal/586kJ; Protein 1.6g; Carbohydrate 4.1g, of which sugars 1.9g; Fat 11.3g, of which saturates 1.6g; Cholesterol 0mg; Calcium 40mg; Fibre 1.6g; Sodium 47mg.
Beetroot with fresh mint
This deep red vegetable is often considered to be quintessentially Jewish, especially in Ashkenazi communities. Serve this simple and decorative salad as part of a selection of salads.
SERVES 4
4–6 cooked beetroot (beets)
5ml/1 tsp sugar
15–30ml/1–2 tbsp balsamic vinegar
juice of 1 / 2 lemon
30ml/2 tbsp extra virgin olive oil
1 bunch fresh mint, leaves stripped and thinly sliced
salt
1 Slice the beetroot or cut into equal-sized dice with a sharp knife. Put the beetroot in a bowl. Add the sugar, balsamic vinegar, lemon juice, olive oil and a pinch of salt and toss together to combine.
2 Add half the thinly sliced fresh mint to the salad and toss lightly until well combined. Place the salad in the refrigerator and chill for about 1 hour. Serve garnished with the remaining thinly sliced mint leaves.
Nutritional information per portion: Energy 90kcal/378kJ; Protein 1.7g; Carbohydrate 8.9g, of which sugars 8.3g; Fat 5.6g, of which saturates 0.8g; Cholesterol 0mg; Calcium 21mg; Fibre 1.9g; Sodium 66mg.
White beans with green peppers in a spicy dressing
Tender white beans are delicious in this spicy sauce with the bite of fresh, crunchy green pepper. The dish was brought to Israel by the Jews of Balkan lands, such as Turkey, Bulgaria and Greece. It is perfect for preparing ahead of time.
SERVES 4
750g/1 2 / 3 lb tomatoes, diced
1 onion, finely chopped
1 / 2 –1 mild fresh chilli, finely chopped
1 green (bell) pepper, seeded and chopped
pinch of sugar
4 garlic cloves, chopped
400g/14oz can cannellini beans, drained
45ml/3 tbsp olive oil
grated rind and juice of 1 lemon
15ml/1 tbsp cider vinegar or wine vinegar
salt and ground black pepper
chopped fresh parsley, to garnish
1 Put the tomatoes, onion, chilli, green pepper, sugar, garlic, cannellini beans, salt and plenty of ground black pepper in a large bowl and toss together until well combined.
2 Add the olive oil, grated lemon rind, lemon juice and vinegar to the salad and toss lightly to combine.
3 Chill in the refrigerator before serving, garnished with chopped
Artichokes with garlic, lemon and olive oil
This classic dish of Florence is said to be of Jewish origin. It is not only delicious as a salad, but can also be added to roasted fish, chicken or lamb during cooking.
SERVES 4
4 globe artichokes
juice of 1–2 lemons, plus extra to acidulate water
60ml/4 tbsp extra virgin olive oil
1 onion, chopped
5–8 garlic cloves, roughly chopped or thinly sliced
30ml/2 tbsp chopped fresh parsley
120ml/4fl oz/ 1 / 2 cup dry white wine
120ml/4fl oz/ 1 / 2 cup vegetable stock or water
salt and ground black pepper
1 Remove the tough artichoke leaves. Peel the tender part of the stems and cut into bitesize pieces, then put in a bowl of acidulated water. Cut the artichokes into quarters, cut out the hearts and add the hearts to the bowl.
2 Heat the oil in a pan, add the onion and garlic and fry for 5 minutes until softened. Stir in the parsley and cook for a few seconds. Add the wine, stock and drained artichokes. Season with half the lemon juice, salt and pepper.
3 Bring the mixture to the boil, then lower the heat, cover and simmer for 10–15 minutes until the artichokes are tender. Lift the artichokes out with a slotted spoon and transfer to a serving dish.
4 Bring the cooking liquid to the boil and boil until reduced to about half its volume. Pour the mixture over the artichokes and drizzle over the remaining lemon juice. Taste for seasoning and cool before serving.
Nutritional information per portion: Energy 142kcal/586kJ; Protein 1.6g; Carbohydrate 4.1g, of which sugars 1.9g; Fat 11.3g, of which saturates 1.6g; Cholesterol 0mg; Calcium 40mg; Fibre 1.6g; Sodium 47mg.
Beetroot with fresh mint
This deep red vegetable is often considered to be quintessentially Jewish, especially in Ashkenazi communities. Serve this simple and decorative salad as part of a selection of salads.
SERVES 4
4–6 cooked beetroot (beets)
5ml/1 tsp sugar
15–30ml/1–2 tbsp balsamic vinegar
juice of 1 / 2 lemon
30ml/2 tbsp extra virgin olive oil
1 bunch fresh mint, leaves stripped and thinly sliced
salt
1 Slice the beetroot or cut into equal-sized dice with a sharp knife. Put the beetroot in a bowl. Add the sugar, balsamic vinegar, lemon juice, olive oil and a pinch of salt and toss together to combine.
2 Add half the thinly sliced fresh mint to the salad and toss lightly until well combined. Place the salad in the refrigerator and chill for about 1 hour. Serve garnished with the remaining thinly sliced mint leaves.
Nutritional information per portion: Energy 90kcal/378kJ; Protein 1.7g; Carbohydrate 8.9g, of which sugars 8.3g; Fat 5.6g, of which saturates 0.8g; Cholesterol 0mg; Calcium 21mg; Fibre 1.9g; Sodium 66mg.
White beans with green peppers in a spicy dressing
Tender white beans are delicious in this spicy sauce with the bite of fresh, crunchy green pepper. The dish was brought to Israel by the Jews of Balkan lands, such as Turkey, Bulgaria and Greece. It is perfect for preparing ahead of time.
SERVES 4
750g/1 2 / 3 lb tomatoes, diced
1 onion, finely chopped
1 / 2 –1 mild fresh chilli, finely chopped
1 green (bell) pepper, seeded and chopped
pinch of sugar
4 garlic cloves, chopped
400g/14oz can cannellini beans, drained
45ml/3 tbsp olive oil
grated rind and juice of 1 lemon
15ml/1 tbsp cider vinegar or wine vinegar
salt and ground black pepper
chopped fresh parsley, to garnish
1 Put the tomatoes, onion, chilli, green pepper, sugar, garlic, cannellini beans, salt and plenty of ground black pepper in a large bowl and toss together until well combined.
2 Add the olive oil, grated lemon rind, lemon juice and vinegar to the salad and toss lightly to combine.
3 Chill in the refrigerator before serving, garnished with chopped
Similar Books
