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Leah's Shabbat Recipes
Famous Challah
Cholent
Leah's Yorkshire Pudding
Challah Pizza
Coconut Rice Pudding
Famous Challah
This is definitely the best Challah recipe I've ever tried. A friend of mine sent it to me, after I had been complaining that my Challot never came out well. When I first tried this recipe, I really didn't have all too much confidence that this time my challot would be be all right, but much to me surprise they were absolutely delicious!
13-14 cups flour
2 ounces fresh yeast, or 4 packages dry yeast
2 eggs beaten
1 cup oil
2 tablespoons salt
1 cup sugar
4 cups warm water
Dissolve yeast in water. Water temperature should be 80-90 degrees when using fresh yeast, 95-105 when using dry yeast. When dissolved, add sugar, salt and half the flour. Mix well. Add eggs and oil, then slowly stir in most of the remaining flour. Dough will become quite thick. (until kneading stage, dough can be mixed in Mixmaster).
When dough pulls away from sides of bowl, turn onto floured board and knead for approximately 10 minutes. Add only enough additional flour to make dough manageable. Knead until dough has acquired a "life of its own" and should be smooth and elastic, springing back when pressed lightly with fingertip.
Place dough in large, oiled bowl. Turn it over so that the top will be oiled as well. Cover with a damp towel and let rise in a warm place for two hours, punching down in four or five places every 20 minutes.
Shape loaves and place into well-greased bread pans or onto greased cookie sheet. Allow to rise again until doubled in bulk. Brush tops with beaten egg and sprinkle with poppy or sesame seeds. Bake at 375 degrees for approximately 20 minutes or until nicely browned.
Cholent
Cholent is a traditional Shabbat-dish. Some sort of a stew, but one that you pop in the oven on Friday before sundown, and leave simmering (on a low temperature - I have mine on about 100 °C) all night, and get it out of the oven on Shabbat afternoon, ready to serve...
There's lots of recipes. One thing they all have in common, is the beans!
My cholent could "look" somewhat like this:
1 onion, peeled and chopped
5 gloves of garlic, chopped
1 cup of dried white beans (don't use canned beans in a cholent, dried beans just taste better in this dish!)
5 medium sized potatoes, peeled and cut into cubes
some freshly ground black pepper
1 tsp. cumin
1 tsp. coriander
chopped chives and parsley to taste
some (pareve) chicken-soup powder
Throw it all into a large ovendish, cover with water and leave in a low oven all night. (I turn off my oven when we go to bed, and turn it on again about 1 hr. before we have our lunch or supper. But orthodox Jews actually leave their oven on all night long, if I'm not mistaken.)
You could add salt, if you wish ( we never do, though).
You could also add some meat, if you like.
It's an easy dish, and really tasty.
Leah's Yorkshire Pudding
This dish is one of our favorites for Erev Shabbat, because it's easy to prepare, tastes great and will bake in the oven during our little Erev Shabbat Service, and be ready when we are!
230 g. flour
2/3 l. milk (or soy-milk if you want it to be pareve)
2 large eggs, beaten
(a pinch of salt if desired)
about 250 g. vegetables, pre-cooked shortly
Preheat oven to 200 or 225 °C.
Put flour in a large bowl and slowly add milk stirring well all the time, making sure you won't get any lumps. Add eggs, stirring well. Leave batter in the fridge for a while.
Grease a nice, large ovendish with butter or olive-oil. Cover the bottom of your oven-dish with the vegetables. (We like onions, carrots, broccoli, green peas and red peppers, stir-fried in olive-oil, garlic and curry-powder.) Pour batter on top of the veggies and put dish in preheated oven. (Do this just a few minutes before candle-lighting time.)
Leave to bake for about 20 - 30 minutes, just about as much time as it takes to perform the Erev Shabbat Service.
Challah Pizza
A little un-traditional, but very tasty! Have this great pizza for your Shabbat lunch, or after your weekly "family-swimming-hour" on Yom Rishon...
1 (left-over) challah
1 jar of sugo
1 (red) onion, sliced
1 jar of tuna
1/3 red pepper, 1/3 green pepper and 1/3 yellow pepper, sliced
whatever else you might fancy
lots of grated cheese
Preheat oven to 150 °C.
Cut you challah in half (lengthwise!) Spread sugo evenly on your two halves of challah. Put fish and veggies on top of sugo. Finally cover your challah-pizza's with cheese, lots of cheese!
Place pizza's in the oven for about 20 minutes.
Enjoy!
Coconut-Rice-Pudding
125 g rice
800 ml santen (coconut-milk)
200 ml water
Bring santen and water to the boil. Wash and drain rice.
Add rice to the boiling liquid, stir, bring back to boil again,
stir. Simmer for 1 hour over a very low heat, stirring occasionally
(I often forget to do that, and don't feel it makes such a big
difference...)
Add sugar, honey or syrup to taste.
Serve with Leah's Tutti Frutti
* serves 4 *
* A word about blood in eggs:
We are forbidden to eat any blood, so before using an egg, we inspect it, to find out whether there is any blood in it at all. This is best done by breaking the egg in a glass, which enables you to view it from all possible angles. If there is only one speck of blood in it, which can easily be removed, you can remove it carefully with a teaspoon. If, however there are many small spots of blood, we have no choice but to throw the egg away.
I have also noticed that brown eggs are most prone to have blood in them, so we usually buy the white ones.
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