Grate the potato and squeeze out all the excess liquid you can.
Add the diced onion and mix.
Add the eggs, flour and salt and pepper.
Mix well.
Heat the oil in a large pan.
Take small handfuls of the potato mixture and squeeze out any excess liquid (the dryer the mixture, the crispier the latke).
Flatten the handful and place in the oil gently.
Fill the pan and fry for 3 - 4 minutes.
Gently turn each latke over and fry for a further 3 - 4 minutes.
Place the latkes on paper towel to absorb extra oil and then place in a dish to keep warm in the oven.
Notes
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.
5 to 6 large carrots, sliced into very thin fingers
Prunes (or a large handful of raisins will do if you dont like prunes)
2 cups rice
Salt and pepper to taste
Instructions
Cut the meat into cubes as you would for a stew.
In a big deep pot heat up oil.
When the oil is very hot seal the meat on all sides and remove from the pot.
Add the sliced onions and fry until golden.
Return the meat to the pot with the onions and add salt and pepper to taste.
Add in the prunes or raisins and mix everything together.
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).
Once the water has reduced place the carrots in one layer over the meat.
Mix salt into the rice to taste then pour the rice over the carrots so again it's one layer.
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.
Cook on high until it bubbles then reduce to medium low heat, cover and let cook for about an hour.
Notes
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.
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!
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)
1.2kg chuck roast (or any meat that can be slow roasted)
Brown onion soup powder
1 onion, thinly sliced
5 large potatoes, peeled and cut into quarters or eighths
salt
pepper
Instructions
Heat your oven to 200C
Dissolve two tablespoons soup powder in a litre of boiling water and set aside
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)
Place your meat on top of the onions, fat side up
Liberally sprinkle the salt and pepper over the fat of the meat
Place the potatoes around the meat
Put the dish in the oven, uncovered at 200C for 20 minutes
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
Turn down the oven to 140C and place the dish back for 2 hours 30 minutes
Uncover the dish and cook for a further 30 minutes to an hour (until the fat has gone brown and crispy) at 180C
Remove meat from dish and allow to sit for 20 minutes, then slice and return to the dish to serve
Notes
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.
I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.
Diabetic Friendly Apple Crumble
2015-08-28 13:19:31
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
One of the benefits I get at work is a food card. Â On the 21st of each month a balance is loaded and I can spend it on certain restaurants that will then deliver to the office (or I can go out to one of those restaurants if I would like).
The {10bis} site is obviously in Hebrew so I need a little help from the translate function in Chrome.
Most times it gives a pretty decent translation. Â But not always. Â Take today’s translation for example.
From the top:
Couple = Pair
Psychic = Medium (I cant stop snort laughing)
Psychic Wall = Medium Well
Visit = Beef
Miraculous extra charge = I have no idea, and no one else can figure it out either!
After a quick poll on Twitter I decided to start a new food themed blog to showcase my cooking and baking experiments as well as some of my well used recipes.
Not only mine though.
The new site will be a collaboration of recipes, some new, some tried and tested, posted by the women (and hopefully a few men!) of Twitter.
The first two ladies that have joined me are Mandi and Cat, who will hopefully be posting their first recipes soon.
Please head on over to You Cooked What? and bookmark us, leave a comment on a recipe you like or one that you have tried, let us know if you have a suggestion or even if you have a recipe you would like to post.
Of course I didnt really stick to it 100% but I think they came out pretty well.
Here is my recipe (I once again forgot to take pics of the process…)
Ingredients
 1 cup ( I used half a jar) smooth peanut butter (they use crunchy but smooth works well)
¼ cup marge
1 cup icing sugar
2 cups rice krispies
1 ½ cups semi sweet chocolate morsels (I used 1 85gms bar of bitter sweet chocolate, I should have used 2)
2 tablespoons vegetable shortening/Holsum (thanks @Saaleha) ( I didnt have any so I used margerine)
54 mini paper cups (I used 2 baking trays covered with wax paper)
Method
Beat peanut butter, marge and sugar with an electric beater until well mixed. Â I used a fork and elbow grease as I didnt want to wake the kids up, next time I will use an electric beater!
Add rice krispies, mixing well. Â At this point I want to say that I would have crushed the rice krispies a bit before adding them in but I think if you use the electric beaters it might just crush them for you as you mix, I will definitely try this next time.
Taking a teaspoon scoop up a small dollop of the mixture and shape into a ball, they then say to place the ball into the paper cup, I just plopped them onto the wax paper baking trays.
Refrigerate.
Melt chocolate and shortening in microwave or on double boiler.
Spoon one teaspoon of chocolate mixture over each ball. Â My mixture was a bit thick, perhaps with shortening it would have been thinner, and it didnt pour very easily. Â Also, if you dont use the paper cups I would suggest dipping the balls into the chocolate to coat them (which I didnt do).
Refrigerate until firm.
Store in an airtight container in the fridge.
All in all they came out quite well. Â I cant stop stuffing my face!
I would definitely prefer the krispies to be a little finer and less ‘lumpy’ in the mixture and I will either use the paper cups or dip the whole ball into chocolate next time. Â I will also be getting some Holsum as I think the texture will be better for the chocolate.
