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 Lockshen
Horror
with Denise
Philips
Thick Vegetable and
Bean Soup La Ribollita
I was in Florence for
the weekend last month and I came across this soup, which is more like a
vegetable stew. The most amazing combination of vegetables produce a
delicious rustic taste of Tuscany. I have recreated my own version purely
from the memories that lingered on my taste buds! (Incidentally if you
should get an opportunity to visit the synagogue it is well worth the
effort!)
This soup is full of wholesome vegetables perfect for warming up on
during a cold winters day.
Parev
Can be made in advance
Preparation Time: 25 minutes Cooking Time: 1 hour
Serves: 6 people
Ingredients
250g stale chunky bread eg. Ciabatta, wholemeal bread or even cholah-
roughly chopped in cubes
2 tablespoons olive oil
3 carrots Peel and roughly chopped
2 medium sized potatoes peeled and roughly chopped
3 garlic cloves skinned and finely chopped
1 onion Peeled and finely chopped
250g sliced fresh greens or chopped cabbage
900ml vegetable stock
1 x 300g tin cannellini beans drained
Salt and freshly ground black pepper
For Garnish
Extra virgin olive oil
Method
1) Heat the olive oil in a large saucepan.
2) Sautι the onions, carrots, potatoes and garlic. Add the stock, bread,
cabbage and cannellini beans.
3) Season well.
4) Bring the soup to the boil and simmer for 1 hour or until all the
vegetables are soft. The vegetable stock needs to be absorbed by the
vegetables so that it appears like a thick stew.
To serve the Stylish Way: Ladle the soup into deep bowls and drizzle over
your best extra virgin olive oil.
Sephardi Saffron
Rice Cake
This is a popular layered rice and potato dish which is cooked very
much in the tradition of Persian/ Iranian style. The combination of
textures crispy potatoes and nutty creamy rice is mouth watering.
Serves: 6 - 8 people
Ingredients
375g/ 1 1 /2 cups basmati rice
2 teaspoons powdered chicken stock or 1 cube
300g / 1 cup potatoes roughly 2 thinly sliced
2 tablespoons vegetable oil
2 eggs lightly beaten
6 threads of saffron
Salt and freshly ground black pepper
Method
1) Rinse the rice well about 5 times until the water runs clear; this
removes any excess starch and dirt. Soak for 2 hours with 2 teaspoons of
salt.
2) Cook the rice in 750ml / 3 cups water. Add the chicken stock.
3) Slice the potatoes in the processor for even thin slices.
4) In a medium sized frying pan, heat the vegetable oil. Carefully place
the thinly sliced potatoes in two layers on the base. Fry on a low light
for 15 minutes but be careful not to burn them.
5) Rinse the cooked rice and drain. Add saffron and the beaten eggs to the
rice. Season well and place on top of the potato layer. Even the rice out
with a fork and press down gently to seal together. Continue to cook for a
further 10 minutes.
6) Cover with kitchen towel or a lid. Leave for 30 minutes.
7) Remove the lid and invert onto a serving plate so that the potato base
is on the top.
Serve with tagines and stews.
DRAMBUI CHOCOLATE
TRUFFLE
Enjoy this delicious Shabbat treat created especially for Shalom FM by
Florette Hyman of Laura Chocolates.
I have specially used
Drambui because we recently certified it and it has a KLBD logo on every
bottle.
Ingredients
1/4 litre cream
500 gram 70% dark chocolate
1 tablespoon Drambui liquor
Method
Quickly boil the cream
Add melted chocolate
When cooled add drambui
As soon as it begins to thicken
Form into round balls or battons
To decorate roll in cocoa
These are best eaten
MILKY but if you want to make them parve simply substitute Riches Whip for
the fresh cream A PERFECT AND SIMPLE WAY TO END YOUR SHABBAT MEAL
Saffron Salmon
Pilaff
I love this combination of salmon with raisins, pine nuts and saffron
all cooked in one pot. A pilaff is a rice dish from Turkey. The secret
of the perfect pilaff lies in the success of rice to stock. It is better
that the dish is slightly drier as drying out a soggy pilaff is an
impossible task!
Make this for an informal supper for friends or family. A plain green
salad is all that is needed to accompany this dish.
Preparation Time: 15 minutes Cooking Time: 35 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
2 red onions peeled and thinly sliced
5 cm piece fresh ginger peeled and finely chopped
2 cloves garlic peeled and finely chopped
50g raisins
300g long grain rice
Juice and zest of 1 orange
2 teaspoons cinnamon
1 teaspoon saffron threads
Sea salt and freshly ground black pepper to season
800ml vegetable stock
550g salmon fillet skinned and cut into large cubes
Garnish: 4 tablespoons fresh mint- roughly chopped
Pine nuts - toasted
Method
1) Place the pine nuts in a dry saucepan. Heat gently until golden. Remove
and set aside.
2) Heat the oil in the same saucepan. Sautι the onions, ginger, cinnamon
and garlic for about 10 minutes.
3) Add the rice to the dish and stir well. Add the raisins, juice and zest
of an orange and saffron. Cook for a couple of minutes and pour over
enough stock to cover the fish.
4) Bring to the boil, reduce the heat to simmer and cover with a lid.
Continue to cook for a further 15 minutes.
5) Uncover the pilaff and stir in the cubes salmon. Recover and return to
the heat for a final 5 minutes.
To serve the stylish way: Place a generous portion of pilaff onto a warm
plate. Garnish with toasted pine nuts and chopped mint.
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