ON MY MENU THIS WEEK: I’M PLAN­NING MY BREAK­FAST MEAL AND LOOK­ING AHEAD TO A WEEK OF

The Jewish Chronicle - - LIFE - SLICE OF MY LIFE

Make use of all that na­ture of­fers on your Suc­cot ta­ble

I love tra­di­tions, es­pe­cially foodie ones. Mem­o­ries of tea at my grand­par­ents’ flat ev­ery Satur­day still make me smile. Grandma Betty would load up the trol­ley with home made cakes, bis­cuits and var­i­ous spreads, as well as hot crum­pets. Grandpa John’s job was to wheel it in and get it on the ta­ble.

Most weeks of the year, we’d all tuck in on a Satur­day af­ter­noon, squeezed around their din­ing room ta­ble. Happy days.

Times have changed. Grandma and Grandpa are no more (may they rest in peace) and Satur­day af­ter­noons are no longer about tea.

Yom­tovs were al­ways huge af­fairs. We had cousins on both sides and the guest list al­ways made it into dou­ble fig­ures. It was worth roast­ing chick­ens and load­ing plat­ters with veg­gies.

With my brother liv­ing in Aus­tralia and my hus­band’s sis­ter liv­ing in Is­rael, at times, our guest list has been a bit leaner. Just the eight of us around my ta­ble, two of the seats oc­cu­pied by chil­dren. Fussy chil­dren. Three of us (not me) are pescatar­ian, the chil­dren frown over fish — or rather any­thing

Serves 6–8

IN­GRE­DI­ENTS

1 large onion, diced

1 tea­spoon olive oil

3 pink lady ap­ples (6 oz), peeled and cut into quar­ters

1 lb red cab­bage, shred­ded and diced

4 large beets (14 oz), peeled and cubed

4 ta­ble­spoons ap­ple cider vine­gar

2 ta­ble­spoons su­perfine su­gar 2 ta­ble­spoons veg­etable bouil­lon dis­solved in 2½ pints wa­ter that looks like fish. A smaller group but a harder crowd to feed.

So we’ve evolved a new menu. One that works for us, which is a deli spread. Smoked sal­mon, bagels, my mother-in-law’s sal­mon ris­soles (which are fish, but in such a good dis­guise my chil­dren love them), chopped her­ring, egg and onion, a big salad, dishes of olives, hummus and pick­led

In a large saucepan, sweat the onion in the olive oil.

Add the ap­ple, cab­bage, beet, ap­ple cider vine­gar, su­perfine su­gar, and veg­etable stock, and salt to sea­son.

Bring to a boil and sim­mer for ap­prox­i­mately 40 min­utes. Liq­uidise well and check sea­son­ing.

Serve hot or cold with a good dol­lop of sour cream or, if not us­ing dairy, a good squeeze of le­mon juice. cu­cum­bers. It’s how we’ll be break­ing our fast this year. Quick, easy and pro­vid­ing some­thing for each per­son around the ta­ble. And I’m happy be­cause my chil­dren are eat­ing — without hav­ing to bribe them with dessert.

As my chil­dren ex­pand their food hori­zons, the menu may change, but for now, this sim­ple fare works for us.

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