Chanukah Sameach!

The festival of light. And fried things. Well, of the miracle of 1 days oil lasting 8.

So we fry things. Potato latkes are a good bet and one of the things I remember really loving as a child.

So I decided we would have latkes tonight. These turned out so well, a real taste of my childhood.

Potato Latke
Yields 30
A delicious and crispy fried potato cake
Write a review
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 6 large potatoes, peeled and grated
  2. 1 onion, finely diced or grated
  3. 2 eggs, lightly beaten
  4. 2 large table spoons of flour or matza meal
  5. salt and pepper to taste
  6. Oil for frying
  1. Grate the potato and squeeze out all the excess liquid you can.
  2. Add the diced onion and mix.
  3. Add the eggs, flour and salt and pepper.
  4. Mix well.
  5. Heat the oil in a large pan.
  6. Take small handfuls of the potato mixture and squeeze out any excess liquid (the dryer the mixture, the crispier the latke).
  7. Flatten the handful and place in the oil gently.
  8. Fill the pan and fry for 3 - 4 minutes.
  9. Gently turn each latke over and fry for a further 3 - 4 minutes.
  10. Place the latkes on paper towel to absorb extra oil and then place in a dish to keep warm in the oven.
  1. You can eat the latkes as is or you can sprinkle cinnamon sugar over them or eat them with sour cream or with apple sauce or with nutella. Its totally up to you.
A Bit of This A Bit of That

Comfort food

Nothing quiet describes comfort food like a rich stew and rice. 

So when I asked for recipes for a kilo of stewing meat I bought my brother jumped at the chance to give me his mother in laws recipe for Uzbek Plov.

Sealed meat waiting to go back in the pot

Plov is also knows as pilaf and has origins in many different cuisines including Balkan, middle eastern, Asian, East African and Caribbean. 

Caramelising onions

This is a really easy recipe, with minimal fuss in preparation and minimal clean up as its a one pot dish.

Carrots layered over meat

It also looks really good once it is served up.

Uzbek Plov
Serves 6
A traditional Uzbek recipe
Write a review
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
  1. 1kg shin (#8 in Israel)
  2. Oil to cover the bottom of the pot
  3. 4 large onions, sliced.
  4. 5 to 6 large carrots, sliced into very thin fingers
  5. Prunes (or a large handful of raisins will do if you dont like prunes)
  6. 2 cups rice
  7. Salt and pepper to taste
  1. Cut the meat into cubes as you would for a stew.
  2. In a big deep pot heat up oil.
  3. When the oil is very hot seal the meat on all sides and remove from the pot.
  4. Add the sliced onions and fry until golden.
  5. Return the meat to the pot with the onions and add salt and pepper to taste.
  6. Add in the prunes or raisins and mix everything together.
  7. Add enough water to nearly cover the meat and cook for about an hour until the liquid has reduced but not disappeared (the longer you do this part the softer the meat is).
  8. Once the water has reduced place the carrots in one layer over the meat.
  9. Mix salt into the rice to taste then pour the rice over the carrots so again it's one layer.
  10. Now pour water carefully over the rice (I use the back of a spoon so it doesn't make holes in the rice layer) until the water is about 2 cm above the rice.
  11. Cook on high until it bubbles then reduce to medium low heat, cover and let cook for about an hour.
  1. Apparently you can turn the pot over onto a serving plate so you can see all the pretty layers of rice, carrots and meat but I was scared it would go all over the place so we dished up straight from the pot.
A Bit of This A Bit of That

Our first proper family Shabbat!

Last night was the first time we have had a shabbat dinner in MY home with my mom, my brother and I around the table.

Even though Paul and I have had our own home together for the last 10 years, its only been in the last 2 years or so that we have been kosher. My brother Matt came to Israel about 10 years ago and is strictly kosher so when he did come to South Africa we always had shabbat dinner at my moms house.

Last night, our family of four was joined by my brother, his wife, his mother in law and my nephew, my mom who is here visiting and my sister from another mister and her other half.  11 people around my table. Naches. It just doesnt get any better than last night!

shabbat candles
How beautiful are our Shabbat candles? One set for each family last night.

My mom and I spent the afternoon cooking a feast and I think we really outdid ourselves.

Our menu:

  • Challah
  • Slow pot roasted beef with onions and potatoes (recipe below)
  • Teriyaki chicken wings and legs with chopped cashews
  • Rice
  • Chickpea and red onion salad
  • Roro brought her famous Quinoa salad (click the link and scroll down for the recipe)
  • Peppermint crisp tart
  • Chocolate mousse
  • Diabetic friendly apple crumble
  • Diabetic friendly choc vanilla ice cream

Supper was amazing. We ate so much I had to literally sleep on my back last night ūüôā

The best part though was having my entire family around me. Those I was born to and those I chose. Thats what makes shabbat special.

Slow Pot Roasted Beef
Serves 10
Write a review
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
  1. 1.2kg chuck roast (or any meat that can be slow roasted)
  2. Brown onion soup powder
  3. 1 onion, thinly sliced
  4. 5 large potatoes, peeled and cut into quarters or eighths
  5. salt
  6. pepper
  1. Heat your oven to 200C
  2. Dissolve two tablespoons soup powder in a litre of boiling water and set aside
  3. Place your sliced onions in the bottom of a large roasting dish (preferably one with a lid, you can cover the dish with foil though)
  4. Place your meat on top of the onions, fat side up
  5. Liberally sprinkle the salt and pepper over the fat of the meat
  6. Place the potatoes around the meat
  7. Put the dish in the oven, uncovered at 200C for 20 minutes
  8. Remove the dish from the oven and pour the stock mix over the meat and potatoes, cover the dish with the lid or with foil
  9. Turn down the oven to 140C and place the dish back for 2 hours 30 minutes
  10. Uncover the dish and cook for a further 30 minutes to an hour (until the fat has gone brown and crispy) at 180C
  11. Remove meat from dish and allow to sit for 20 minutes, then slice and return to the dish to serve
  1. In my opinion the fat makes this dish. A piece of meat with a nice thick slab of fat on top is ideal. Not healthy but ideal. For a healthier version get a piece without too much fat on top.
A Bit of This A Bit of That


On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. 


Serves 4
I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. Oil for frying
  2. 1 x onion, diced
  3. 1 x red pepper, diced
  4. 8 x tomatos, diced
  5. Garlic
  6. Spices (usually cayenne pepper or something a little spicy)
  7. Salt and pepper, to taste
  8. 6 x eggs
  1. Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  2. Throw in the onion and saute until golden.
  3. Add the red pepper and simmer for 5 minutes.
  4. Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.
  5. Add spices.
  6. Once the mixture is cooked through crack eggs directly into the sauce and cook through.
  7. Serve with fresh bread or pita to mop up the sauce.
A Bit of This A Bit of That

Roast Turkey Breast

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.

Roast Turkey Breast
Write a review
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
  1. Skinless, boneless turkey breast
  2. Oil
  3. Red wine (I used a merlot that had been given to us as a gift)
  4. Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  5. Tomato paste
  6. Hot water
  1. In a roasting dish place your turkey breast and sprinkle with the spice(s). Use as much or as little as you like, this is to your taste.
  2. Drizzle a little bit of oil over the top of the breast.
  3. Splash a little of the wine over the breast.
  4. Cover with foil and place in the oven for 20 minutes at 180¬įC.
  5. While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce. The more sauce you make the more sauce you will have when its done cooking.
  6. After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  7. Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  8. Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  9. The hour of cooking time above is perfect for a 1kg breast. Add 5 ‚Äď 10 minutes cooking time per 100g over 1kg.
  10. Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  11. Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
  12. Serve with rice or quinoa. I used black quinoa and it was delicious
  1. This amount of turkey served with grains and a salad was enough to feed 8 people.
  2. We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!
A Bit of This A Bit of That

Carrot and red onion soup

We landed up with two bags of carrots, way to much to eat before they went off, so I decided to make a carrot soup.


  • Carrots, peeled and chopped into medium chunks
  • Red onion, peeled and chopped into chunks (I used two small onions)
  • Stock powder (I used chicken stock powder, you can use vegetable stock or maybe even mushroom soup powder)
  • Oil for frying
  • Water
  • Walnuts, toasted (I used about half a cup. ¬†Also walnuts in their shells are far cheaper than ones already shelled, also its fun to use a heavy bottomed pan and go all HULK SMASH on them, although its quite messy)


  • Add carrots, onions and a tablespoon or two of dry stock powder to a large pot.


  • Drizzle with a bit of oil and lightly fry the veggies until the stock powder is dissolved.
  • While frying, bring a kettle of water to the boil.
  • Cover veggies with water, just above the veggies should be enough.


  • Bring the water and veggies to a boil and then cover and turn down the heat to simmer.
  • Simmer until carrots are soft.
  • While the veggies are simmering, toast some walnuts.
  • Once the carrots are soft, add half the toasted walnuts.
  • Blitz the veggies for a smooth, thick soup. (Its ok if its not completely smooth, it still tastes delicious!)


  • Roughly chop the remaining walnuts and add to the top of the soup as a garnish.


  • Enjoy!

Veggie delights with #FamilyFood from Fry’s

On Saturday night, Fry’s Family Food sent me Chef Candice to make a 5 course dinner¬†for me and my family. ¬†Using only Fry’s vegetarian goodies, Chef Candice made enough food to feed an army. ¬†Or a good Yiddisha family ūüėČ

We had a mixed bag of dinner guests. Paul and I and the kids (kids are fussy as you know and I think they were the ones we had to win over the most), my mom & Brian (Brian doesn’t eat anything vegetarian), Dave (Confirmed carnivore) & Yael and Timor & Marc.


We started off the night with a Asian inspired salad with chicken style strips coated in honey and sesame seeds. ¬†I have to admit, this was my favourite of all the dishes. ¬†The strips look and taste just like chicken. ¬†And the best part… The kids LOVED them!



  • Fry’s Chicken Strips
  • 1 x cup sesame seeds
  • ¬ľ x cup raw honey
  • Grape-seed oil
  • Salad veggies
  • Avo


  • Mix the honey with a tablespoon of boiling water in a shallow bowl.
  • Place the sesame seeds in another shallow bowl.
  • Dip the strips into the honey then into the seeds and place on a baking tray in the fridge for 15 minutes.
  • Heat a splash of grape-seed oil and gently toast the strips, watching that they don’t burn.
  • Serve as one large salad or in individual salads by placing the salad veggies in a bowl, slicing the avo in thin strips on top and then placing the warm chicken style strips over them.

The next course was two mini burgers served with potato wedges. ¬†One burger was the Fry’s original¬†burger patty and the other was the Asian spiced burger. ¬†Both were delicious, although the actual patty’s were a bit too processed looking (too uniform in shape and texture) to pass for ‘real’ meat patty’s.


The third course was chicken style chunks/balls on rice noodles. ¬†I think this was the least appreciated dish of the night. ¬†It was tasty and I have discovered I adore rice noodles but the chicken style chunks were very ‘un-meaty’ in texture. ¬†That being said, only Brian didnt finish his. The rest of my guests polished theirs off.


My second favourite dish of the night came out as the fourth course.  Lamb style curry mini bunny chows!  These were amazing and I was so pleased that there were leftovers which we ate the next night for supper.  The lamb style meat looked, felt and tasted like lamb.  I was very impressed.



  • Fry’s lamb style chunks
  • 3 x medium ripe tomatoes, grated
  • 1 x medium onion, chopped
  • 1 x tsp ginger and garlic mix
  • 4 curry leaves
  • 100g x potatoes, peeled and diced
  • 7.5ml x curry mix
  • 150ml x vegitable stock
  • Garam Masala
  • Lemon juice
  • Canola oil
  • Salt and Pepper


  • Fry the onions in a little oil.
  • Add the ginger and garlic mix.
  • Add the curry leaves and curry mix.
  • Add the lamb style chunks and mix so they are coated in the sauce, cook on low.
  • Add the tomatoes and potatoes and stir while slowly bringing the mixture to a boil.
  • Then add a little of the stock until the chunks are just covered.
  • Turn down the heat and simmer, covered, for about 1 hour until the chunks are soft and the mixture is thick and juicy, adding more stock as needed.
  • Adjust the flavour to taste by adding salt and pepper or the Garam Masala and a squeeze of lemon juice.

The last course was mini chicken schnitzel with garlic mash potato and saut√©ed baby mushrooms. ¬† I have always liked the Fry’s chicken schnitzel and this time was no exception. ¬†They were delicious.


Thank you Fry’s for treating me and my family to an awesome ¬†5 course #FamilyMeal.

If you would like to purchase a Fry’s¬†recipe book you can pop over here.

Ginger, honey and carrot soup

My darling friend Roro in Israel made this delicious soup today for lunch.  Since its so cold over there she served it hot but I think it would make a yummy cold soup served with toasted French bread slices for summer too.


Recipe as is, from Ro.


  • 1 Onion chopped up (I use red)
  • 5 Carrots peeled and sliced into rounds
  • Root of fresh ginger (or as much as you would like)
  • 4 Spoons honey
  • Orange juice of 1 orange (I just cut up the orange and add it in)
  • Lemon rind
  • 1 litre water
  • Salt and Pepper


  • Fry onions in butter/olive oil until golden brown
  • Add ginger and carrots and cook for five minutes
  • Add honey, juice and lemon rinds
  • Add water and salt and pepper and cook until carrots are tender.
  • Take off heat and blend

Diabetic and gluten friendly pizza base!

So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.

We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.

I found this recipe on Pinterest over here and decided it sounded yummy.  I adjusted the recipe to make 2 bases.


  • 4 cups raw spinach leaves (I used young spinach from Woolies)
  • 2 large eggs
  • 2 cups grated low fat cheese (again I used from Woolies)
  • Salt, pepper, seasoning to taste


  • Heat oven to 180¬įC.
  • Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
  • Add eggs and blend.
  • Add in cheese and spices and blend until just combined.
  • The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks. ¬†I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
  • Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
  • With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
  • Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
  • Remove from the oven and add your tomato base, cheese and any toppings you like.
  • Return to the oven until the cheese has melted.
  • Remove from oven and cut into slices.



Oh… Apparently you can make a cauliflour base too! ¬†That is next on my list to try!

Super easy baked fish


  • 4 pieces frozen (or fresh) hake
  • Salad dressing (I used Knorr Lite Italian Dressing)
  • Lemon juice
  • Soy sauce
  • Butter


  • Place fish, skin side down, in a Pyrex dish.
  • Pour salade dressing over fish. ¬†I poured about a quarter of a cup, maybe, I didn’t actually measure anything.
  • Splash ome lemon juice over the fish.
  • Splash some soy sauce over the fish.
  • Drop a few blobs of butter over the fish.
  • Bake for ¬Ī25 minutes at 180 degrees.


Serve with rice and steamed veggies.

Oh, the more dressing/lemon juice/soy sauce you put on the fish the more sauce you will have to put on the rice.