The Kitchen Guru

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...

 Between 1978 and 1983 I was a frequent visitor to Barcelona and in fact lived there for six months. I adapted to the Catalan  way of life very easily, and enjoyed shopping every day in the market off the Ramblas  for fresh fish and produce. Our lunch time meal was always healthy, fresh sardines, salads, soups home made breads.  One of the staples of our existence was the traditional    Tortilla de Patatas; A Spanish Potatoes Omelet. This is made and served all over Spain, especially in Catalonia , I first had this back in 1978 in Barcelona, a pure Tortilla de patatas, can be served hot or sliced cold as a starter or as a picnic dish; it is not quick like a French omelet  but it is so worth doing. Served with salad it is a great meal for the 9 days. It takes in total 35 minutes to make , but you can prepare it in advance. The quantity here is for 5-6 people depending on their appetite ...

We are coming up to the "three weeks" in the Jewish religion and this period is marked both at the beginning and the end with a fast.  Because  the end of the  fast of Tammuz marks the anniversary of my fathers death, I have taken on board to make a meal in his honor to "break the fast"  Everyone, every family family has their own customs when it comes to an after fast meal, some people like to have a large heavy  meal and others are happy with a cup of tea and a slice of cake. My grandfather use to always break his fast with herring and crackers..I am not sure what that did for his digestive system . Personally I feel the meal needs to be light, nutritious and replace the fluids the body is missing. This year I am breaking the fast with six women from a local "Midreshet",( women's religious collage )  and have combined their customs to design   delicious nutritious menu.* recipes...