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Chamin for Shabbat

Chamin for Shabbat recipe, eat well on universal credit

I’ll not bother to type this recipe out in full, you can find it here if you are interested. https://www.chabad.org/recipes/recipe_cdo/aid/3561592/jewish/Chamin-for-Shabbat.htm/fbclid/IwAR1dqCYX3hnYfs1AmV48VzdRTdJZyVAVEx5nUOZRuVtPbo8PSF0__HXZ-7A

Part of the issue is that although the recipe looked interesting, we didn’t read it to the end before embarking on cooking it! The sentence we missed was “ Drop the meat patties in as it boils, cover, and place on a hot plate on low heat until Sabbath lunch. “ In other words, to avoid as much work on the Sabbath as possible, this recipe requires a very long and slow cooking process……

We should have known better really as we both commented that some of the processes seemed a bit odd. But trustingly we cracked on…..

We started this on Sunday and eventually ate it yesterday.

But, and it’s a big but…..

Whoever took the photograph clearly realised they had the same problem as we encountered. When it is finally cooked what you are left with is the least photogenic brown stew with meatballs loitering under the surface. Even the Kidney Beans had given up the ghost and disintegrated. They clearly corrected this in a similar way as us to rescue the photograph. We’re guessing that they added a tin of Kidney Beans and fresh chopped Tomatoes right at the end of the cooking process.

We resorted to adding a tin of Kidney Beans, various chopped herbs and the zest of a Lemon to try to brighten it a bit and add texture. However whatever limited flavours this dish could once have had, had effectively cooked out.

It was OK, but certainly not an outstanding success and certain not worth the extended cooking time. But you can’t win them all I guess…...

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DIY Pizza

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Category: Recipes

DIY Pizza

We’re great advocates for making everything we possible can from scratch. But Pizza bases have been out of reach since Lock-Down and we couldn’t get fold of Gluten free Bread Flour. Yesterday I made my usual discount isle forage in the local supermarket and the cleaning team had some of the fittings out to clean behind. Hanging off the back of the fitting was a 1kg bag of gold! I skipped home like a child who had found a £20 note. So armed with ½ a roast Chicken from the previous evening and a pack of Chorizo sliced Sue and I set about Pizza and Garlic Bread.

The full recipe from Phil Vickery’s “ Essential Gluten Free “ is below:-

Ingredients:-

250g Gluten free Bread Flour
½ tsp Salt
1 tsp Sugar
7g Fast action Yeast (We got a 250g pack from the local Polish Deli a while ago)
200ml warm Water
1 tsp Cider Vinegar
1 tsp Oil plus extra for brushing

Method:-

(1) Line a round baking tray with parchment.
(2) In a bowl mix the Flour, Salt, Sugar and Yeast.
(3) Add the warm Water, Vinegar and Oil.
(4) Whisk well for 3 minutes to form a smooth and elastic dough.
(5) Turn out onto your lined baking tray and using the back of a spoon spread. Push a little extra Dough towards the edges to form a raised circle.
(6) Brush the outer edge with Oil. This will for your crust.
(7) Set aside for 15 minutes while the oven comes up to 200c.
(8) Bake for 15 minutes until it is cooked but still pale.
(9) Allow to cool.
(10) Spread with Sauce, Toppings of your choice and grated Mozzarella.
(11) Place back in the oven and bake until the toppings are fully heated and the Cheese has melted.

The toppings are entirely up to you. Provided you don’t add Pineapple rings!!!!  

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