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