Chanukkah is Coming

Hanukkah is my favourite holiday as it is always spent at home, away from cold and with family sharing the food we love and gifts for dear ones. And all the food we prepare is centred around oil - for the miracle of Hanukkah when one portion of oil to light the menorah lasted for eight days. Maybe not the healthiest... - yet always mouthwatering - doughnuts (sufganiyot) with different fillings, fritters, latkes - potato and vegetable ones, add a brisket - hearty and warming dish all the food during this holiday is delicious.

Zalabia - vegan version of a doughnut This Yemenite fritter is an easier version of a doughnut. Crisp outside and fluffy inside, zalabia is a perfect treat. Every fritter has a different cloud-like shape which adds the fun to the table. You can serve it with vanilla or cinnamon sugar, jam or soaked in syrup.

For the batter ingredients: 540 g plain flour 1/2 tsp salt 2 Tbsp caster sugar 7 g fast action yeast juice of half a lemon 375 g lukewarm water

For the sugar syrup (optional): 350 g caster sugar juice of 1/2 lemon 1 tsp rose or orange water

1. For the fritters: combine the dry ingredients. Gradually add water and lemon juice and mix vigorously until the batter is smooth and elastic. Cover and leave in a warm place for about 1 hr.

you can prepare the syrup (if serving): heat water and sugar until sugar dissolves. Bring to the boil. Cook down until the syrup is thick enough to cover the back of a spoon. Add lemon and orange or rose water and cook for another minute. Cool.

3. Uncover the batter, beat it with a wooden 190 ml water

spoon to deflate. Cover again and allow to rest for about half an hour.

4. Heat up oil (about 2 inches) in a heavy-bottomed saucepan till it reaches 190*C. Using 2 spoons, dip one in oil and scoop a spoonful of batter and drop it in for oil. Fry 3 to 4 fritters at a time not to overcrowd the pan. Fry turning until puffed and golden. 5. Remove the fritters with a slotted spoon and drain from oil on paper towel. Sprinkle with flavoured sugar or drizzle over the sauce. Best served hot!

Latkes

Originating from Eastern Europe - Poland, Germany and Russia, latkes are potato pancakes and were the food for the peasants. The humble potato was cheap and widely available - and was transformed into a delicious meal. Every family would have their own recipe: to shred or to grate the potato finely? squeeze the excess moisture or not to squeeze (I always retain the moisture!)? In this recipe, we want to use the older potatoes as I have learnt that new potatoes are too 'wet' and often stick to the frying pan. You can eat them on its own but we will give our latkas a little uplift with various toppings - sweet and savoury - so everyone has a choice. All are delicious and all go well - trust me, I have tried all the combinations... browning. Turn over and cook until golden

Ingredients: 1 kg of potatoes 1 egg (for vegan latke omit the egg and just adjust the matzo) 1/2 cup (125 ml) matzo meal (I use medium matzo) or more 2 tsp salt pinch of black pepper vegetable oil for frying

1. Shred the potatoes in a food processor or with a grater. Mix in the egg, salt, season with black pepper and add the matzo meal. A little at a time just to make sure it comes together 2. Heat up oil in a heavy skillet (it retains the heat better and gives crunchiness) - about half an inch. Check the temperature - with 1 shred of potato in a skillet - it will bubble when hot. Using a spoon start placing 1 heaped tablespoon of batter in oil leaving 0.5 cm space between the latkes. Gently press to flatten the top. Allow frying undisturbed until you see the edges

while mixing. brown.

3. Remove from pan and place on a paper towel to drain excess oil.

4. Continue with remaining batter.

Toppings for latkes: - applesauce or apple butter with a thin slice of fresh apple, - Greek yoghurt, honey and fig slice - Greek yoghurt and pomegranate seeds, - cream cheese and salmon (and fresh dill) - smoked trout mousse (whip heavy cream with horseradish sauce and black pepper, stir in flaked smoked trout, decorate with chives), - smoked salmon, lemon and watercress, - creme fraiche and slices of radish, - Greek yoghurt, sliced cucumber, dill and black pepper, - homemade tzatziki sauce with chopped spring onion. Chag sameach!