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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Today at 2:37 pm
| Chayalle wrote: | I make this all the time, and homemade pizza as well. We also sometimes make a more herby type of dip instead of this recipe - more of a pesto type of sauce for the same pizza bubble ring idea. Both are delicious.
The dough is very easy to make in a bread machine. It has cut my "patchke" time in half because it does the mixing and rising for you. I use my bread machine for other recipes like Onion Bread, Babka (chocolate, cinnamon, and cheese, or combined mixtures of these), sourdough bagels (I make sourdough bread by hand, but for the bagels a mixer is recommended).
I think my biggest patchke, though, is homemade cheese blintzes. Standing and doing those crepes, now that's a patchke. I do it because it's delicious. And I serve it with homemade strawberry sauce, because it tastes really good. |
Can you post your bread machine babka recipe? Thanks!
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amother
Linen
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Today at 2:58 pm
| amother Nasturtium wrote: | Chicken blintzes.
The crepe , chicken mixture , and sauce from scratch. I keep making it because my husband loves it but I dread it because of how long the whole process takes. |
Same! I make it once a year for Pesach. Occasionally for other yomim tovim if I have time.
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MummyT
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Today at 4:20 pm
| tweety1 wrote: | | Would you mind sharing a recipe and which cream you use? |
butter to grease
2 large eggs
50g caster sugar
plus extra 2 tbsp to dust
½tsp vanilla extract
50g plain flour
sieved
100g strawberry jam
Method
step 1: Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
step 2: Beat the eggs, sugar and vanilla extract together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
step 3: While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
step 4: Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
Cream is regular cream that you whip up to use.
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flmommy
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Today at 4:44 pm
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Is there a "hack" for making potato kugel? I want to make it but don't currently have a food processor.
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Sweet as Pie
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Today at 4:58 pm
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Baking a baby for 9 months lol
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heidi
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Today at 5:00 pm
Tongue pollanaise- my whole family loves it- but it's boiling the tongue, peeling it, cubing it, making the sauce- just washing the pot till it loses the tongue smell is a patchke
Once a year, yum
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Amelia Bedelia
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Today at 5:32 pm
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Quite a few people wrote sesame chicken. We usually buy it because I don't have a good recipe. Can anyone share a recipe of?
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zaq
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Today at 6:45 pm
| flmommy wrote: | | Is there a "hack" for making potato kugel? I want to make it but don't currently have a food processor. |
Your great-great grandma didn't have a food processor. She used a flat grater or a box grater. Both are sold in hardware/houseware stores. Flat grater looks like a small rectangular tennis racquet. It's a job to grate enough spuds for a kugel, and it puts your knuckles at risk of being skinned, but my mom did it every other week and my grandmother did it every week.
You can also use a mandolin with a very fine shredder blade. A mandolin is just like a box grater except more patchkerei: you have to change blades rather than use a different side of the grater.
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amother
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Today at 6:51 pm
| Amelia Bedelia wrote: | | Quite a few people wrote sesame chicken. We usually buy it because I don't have a good recipe. Can anyone share a recipe of? | . Ricky Kleinman has a great recipe on kosher.com for sesame chicken
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Eastern
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Today at 7:11 pm
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Kibbeh. That’s why I only make it 1-2 times per year, if that!
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2429
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Today at 8:13 pm
| Eastern wrote: | | Kibbeh. That’s why I only make it 1-2 times per year, if that! |
Agree
I make for yom tov and freeze them raw
Once we run out I don’t make more so quick
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amother
NeonOrange
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Today at 9:40 pm
| amother Linen wrote: | | Same! I make it once a year for Pesach. Occasionally for other yomim tovim if I have time. |
This sounds like something my husband would love!! Would you share the recipe?
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amother
Hibiscus
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Today at 9:43 pm
| amother Papaya wrote: | Chinese chicken stir fry. Takes 20 minutes and that's a parchke in my book.
(I really don't think I'm going to win this thread...) |
Can you teach me your ways, o wise one? I literally don't know how to make anything fresh in life that doesn't spiral into a 200 year long task. Then I end up popping fish sticks in the air fryer and feeling like a failure. Or spending five hours cutting stuff to use for the next 3 nights and also feeling like a failure for taking that long.
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readreread
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Today at 9:49 pm
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Risotto. Stirring. Constant stirring.
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amother
Mustard
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Today at 9:54 pm
| amother Hibiscus wrote: | | Can you teach me your ways, o wise one? I literally don't know how to make anything fresh in life that doesn't spiral into a 200 year long task. Then I end up popping fish sticks in the air fryer and feeling like a failure. Or spending five hours cutting stuff to use for the next 3 nights and also feeling like a failure for taking that long. |
Same here. There’s nothing I can prepare in 20 minutes. Just getting my ingredients together on the counter and finding the utensils I need takes that long. I hit the 20 minute mark before I washed a vegetable or took anything out of the package. Let’s not talk about when the foods is finally in the oven and I have to deal with the dirty dishes, the garbage and the messy countertops. I’m going to time myself next time but I’m pretty sure scrambled eggs and toast takes me longer than 20 minutes and that’s without putting a vegetable on the plate or shmeering anything on the toast, for sure doesn’t include getting the frying pan and other stuff put away.
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