The Kitchen Guru

There is nothing quite like the smell of freshly baked bread , even non bread eaters find the smell of a bakery hard to resist; also there nothing quite as sad as the amount of bread that gets wasted, left to rot or thrown away when bread can be turned into so many things. We all know this but from time to time have to be reminded all the ways to use up bread, here are just a few of my family favorites. Today while visiting the Midreshet * (  senior school for young women to undertake  religious study) , next door to me, I spied a box on the floor filled with challah rolls  *  (a sweetened white Jewish bread)   that someone had donated, the rolls were hard but not spoiled,  "What are you going to do with these?" I inquired, " Leave them in the box till they go bad and them chuck them out " was the reply. I checked them over, and scooped them into a bag and told them "I'll deal with them" ...

Many of my friends have diabetes , and my father was a diabetic, so having been asked advice on this subject I have put pen to paper. It is very important that a diabetic seeks medical advice and sees a dietitian when first diagnosed, this is just a guide line to help you along. People with diabetes can eat the same foods the rest of their family    but reduced portion size of carbohydrates. Choices from each food group provide the highest quality nutrients you can find. In other words, pick foods rich in vitamins, minerals and fiber.  A Diabetic eating plan includes eating a wide variety of foods including: Vegetables,  Salad vegetables, but restrict parsnips, beets, potatoes sweet potatoes because of the sugar content. Switch to whole grains – brown rice and pasta to increase your fiber. You can eat fruits but restrict you intake    check with your doctor as they contain natural sugar Lean meat, Poultry, Fish Dairy products....

Coming from the UK , which of course is an Island surrounded by water I am accustomed to good fresh fish. One of my closest school friends grandfather owned a fishmongers, we would often drop in on the way home from school, dressed  in our green school uniform, where this jolly man who’s white coat, butchers striped apron and wellington boots served to protect him from surroundings , would bend down to us, and point out the different fish; “Do you know what that is” “Can you tell how a fish is fresh” “This is a fresh water fish, this is a sea fish” he would whisper in our ears. We would watch the skilled filleting in awe. So by the age of seven, I knew my cod from haddock, how to souse a herring, and how to pick the freshest of fish. Choosing your fish. Firstly when possible find a good fishmonger, build up a relationship with them. In Brighton we would often go down to buy the fish fresh from the boats. Whole Fish Look for bright, clear eyes. The eyes are...

Tomorrow 35  people are arriving for a meditation & relaxation silent seminar in our yeshuve.( village)   Although they will be silent therefore can not complain, while the facilitators will nourish their souls ,their  bodies will need nourishing by my friend and I. Too often mass catering is done on the cheap with no regard for the health and well-being of the guests with cost being the first concern. I feel strongly that although the occasional fast food meal is OK if people are coming to cleanse their minds it would be so wrong to add chemicals into their bodies.Being healthy is a holistic thing and catering for the masses can be healthy. My friend and I have created a vegetarian  menu that is  hopefully delicious nutritious and not too complex to prepare by two people using two domestic ovens and not highly equipped kitchens. The brief  we were given was  Keep it simple, fillin...

Dips ready for the fridge   I really enjoy making dips , (salatim in Israel!)  They are quick and easy, can be served as starter for Shabbat, also mid-week are very satisfying with homemade bread, flat bread, soup and salad. Sharing dips, and bread wine good olives and stories is a ideal way to spend a lazy summer evening . Finish off the meal with water melon and grapes, all picky and friendly foods.  Here are 10   of my favorite dips in no particular order! Yes, ideally you need a food processor, but I have used a hand blender for some of these most of  these dips can be stored in a fridge in an air tight container for 3-5 days.  Quantities for 4-5 people as a starter. 1. Olive Dip literally a 5 minute store cupboard dip and so good for those last minute guests  Ingredients 1 can of green olives without pips ½   cup ground walnuts ¼ cup fresh chopped parsnips 3 table spoons extra virgi...