Absence

Hi all,

So I’m run off my feet right now cooking for the next 6 meals for Rosh Hashana!

We’re having chicken soup, roast vegetables, a million different types of meat (and tofu!), salads and some great desserts. Mmmmm chocolate mousse, honey cake, fruit crumble and home made strawberry ice cream!

Just letting y’all know that I wont be posting for the next 3 days while I’m busy celebrating the New Year!

Shana Tova to each and every one of you!

Advertisements

The Original Domestic Goddess

Just so you know I call my Grandmother my Savta, here‘s why.

She’s not generally a great cook for two main reasons

1) she only started cooking when she emigrated to Australia (from Egypt via Italy, England, Brazil and Canada) at age 30.

2) she has better things to do like go tobogganing, or do yoga, or help out her neighbours who just gave birth or are very ill.

However, there are a couple of dishes that she makes super well. One is her famous dairy-free coffee ice-cream.

The other, is her kreplach (for details on this dish see here.)

Here’s how you do it.

Oh, you don’t understand her recipe?

Well it goes like this.

Fry up mince-meat with onions and then mix through an egg.

The basic ratio for the dough is 1.5 cups of flour to each egg. We quadrupled the recipe though to make approx 75 kreplach.

Mix it up, then knead it then divide the mixture into 2 (or more) then with a rolling pin roll out each section till it’s about 5mm thick.

Take your kreplach maker (as seen above) and lay one sheet of the dough on it. Then fill each crescent with half a teaspoon of the meat mixture. Then lay another sheet of dough on top. Go over it with a rolling pin to seal the kreplach.

Then you take off the excess dough, pick up the kreplach maker and give it a good tap so all its delicious goodies fall out.

Put them on a plate and freeze them till Rosh Hashana (details see this).

When the time is ready, defrost them and boil them, then pop them in the delicious chicken soup that you learnt to make from this post.

Shana Tova! (stick this – שנה טובה – into google translate – Hebrew to English – to understand)

Have a Sweet Jewish New Years!

xoxo.

Domestic Goddess the 2nd

Here’s what we eat on Monday nights in my house.

Stir fry.

And here’s how to make it.

Ingredients

4 eggs

A bunch of left-over chicken

4 cups of rice (cooked in the mircowave)

1 broccoli

1 punnet of mushrooms

1 can of corn kernels

1 green pepper/capsicum

1 bunch of baby spinach

Method

Make an omelet then cut it into strips.

Wash, chop and fry veggies.

In our house we also chop up left over roasted chicken and fry it so the meat-eaters can add it to their meals.

Then add the sauce to the veggies.

Then serve with the rice and either the omelet or the chicken.

Easy as!

Baking

A long long time ago I worked for 2.5 years in a bakery. It meant getting up super early (5am!) and working till 10am then going on my way to unverisyt. It was actually a super fun place to work. The bakers were hilarious and the regular customers were very sweet.

The only down side (apart from the pre-dawn shifts) was that I couldn’t paint my nails in case they flaked off into the bread (granted – this is a totally fair reason).

But since I’ve stopped working there I can now paint my nails to my hearts content!

I know it’s kinda hard to see (due to lack of DSLR still…) but it’s kinda french manicure with a twist – orange and red! Yeah, I know, I’m pretty wild.

In case you were wondering – the ring is my mother’s given to her by my grandfather (who I never met). I kinda really like it.

Good thing I took a photo when I did since about half an hour later I was cooking and chipped off the polish. Grrr…

P.S. Since writing this I have started working at another bakery. But they let me paint my nails. Yay!

xoxo

Domestic Goddess

First order of business of the day – how cute is Talmud and her mushroom obsession?

But just so you know I can also cook.

Evidence:

Here’s how you make my Mother’s Famous Chicken Soup

Ingredients

10 – Chicken frames

1 – bag of carrots

1/2 – a celery

2 – onions

Secret ingredient – a line of top rib… sneaky I know.

Method

Chop up the veggies into large pieces. Pop all the veggies n the meat into the pot. Cover with water. Season with salt n pepper. Simmer for 4 hours. Strain. Enjoy.

Easy right?

Just in time for shabbat!

Meet the Family

While I was taking some photos of my Dad’s old portraits for the fathers’ Day post I stumbled upon some great old photos of my fam.

Wanna meet ’em?

This here is my paternal great-grandmother, her parents and children. I’m named after her. That’s why the spelling of my name is so unique – it’s French!

On the right is my paternal grandfather and on the left is my dad – such a cutie!

These lovely people are my maternal great-grandparents. Look how tiny her waist is on the left! And how awesome is his mustache!?

These two are my maternal grandparents – they look so young!

This is my paternal great-grandfather, the Italian lawyer – I guess we know where I get it from then…

Lastly, we have a photo from my parent’s wedding – they were super young and only dated for 6 weeks before they got married… almost 30 years ago! Amazing right?

Anyways, maybe I make more sense now in the context of my fam?

Or maybe not….

P.S. Flying out to Sydney tonight! Yay!

(Don’t worry obvz taking my laptop n will be snapping heaps of pics!)