Welcome to the Safeguarding Team Care Team

TEAM TEAM Sunday 16th May 2021

MAZAL TOV TO:

Helen Burdett, Olly and Penny Ram and David Schiller on the untimely death of Debbie Ram. Nicole, Lila and Charlie Krikler on the tragic passing of Colin. Michael Possener on the death of his wife Maureen.

The following who will be celebrating becoming bar- or bat-mitzvah on the following dates: Aaron Jones 1st May Matt Kram 15th May Maya Larholm 31st May Olivia Jones 19th June Rachel and Anton on the birth of Darcy and also to Shirley and Bob Batley the proud grandparents. Lorena and Richard Adams in California on the birth if their son, named after Harveys parents Ray and Sidney but to be known as Sunny, and to proud grandparents J Rabbi Pete on the birth of Makenzie, his granddaughter, born in March 28th in ,Ig c California (the one with the cheesecake)

GET WELL TO: (the one with the cheesecake)

Sunday 16th May 2021

Rabbi Pete Tobias Jan Nomberg Sunday 16th May 2021 Sally Lander Maria Green Rita Gibson and to all our other members who are suffering ill health at the moment. The Care Team continues to keep in touch with our members and are willing to help in any way we can, Covid restrictions permitting. We are pleased to know that the majority of those we care for have now received their 2nd vaccination which is good news. Please do get in touch if you feel we can help, just a friendly phone call can mean to much and we are here for you. Maureen Adams 07961 075657

BURIAL

In cases of bereavement, please contact our Burial Officer, Joan Shopper on 01582 792959

No-Bake Cheesecake

It is Shavuot time - it is time for cheesecake! This time we have an super easy no-bake cheesecake - dessert with instant result and maximum satisfaction. My favourite kind of dessert - the one you prepare in advance and allow to set ready to serve the next day! It melts in the mouth and is a crowd pleaser. You can personalise it and play with flavours: serve on its own, topped with fruit of your choice (my favourite are any kind of berry or a mango) or with fruit coulis (strawberry, raspberry or forest fruit would be perfect). Make the base with plain digestives, add some ginger nuts and a dash of ground ginger or go for chocolate digestives (milk or dark chocolate ones). Or go completely mad with chocolate digestives AND ginger. These flavours do work well together. Also, if you like a thick base do 1.5 of recipe. I do sometimes to please my middle son. Enjoy the process and enjoy your cheesecake. Chag sameach everyone!

in a zip log bag and bash with rolling pin. Add the melted butter and mix with the crushed biscuits. Tip the mix into the spring form and press the crumbs with the back of a spoon to the bottom and up the sides of the pan. Try to make an even layer. Place in the fridge to set. 2. Using a stand mixer or a hand-held mixer, whisk together the cream cheese, lemon zest and icing sugar (about 1 min). Add the double cream vanilla paste and lemon juice. Whisk on medium speed until the mixture thickens.

3. Gently spoon the cream cheese mixture over the biscuit base and spread evenly. Place covered with cling film in the fridge preferably overnight or for at least 6 hours. Decorate before serving. 4. Serve either plain or with a topping of your choice and enjoy!

Prep time: 15 mins Other: overnight chilling

For the base: 250 g biscuits (digestive biscuits or a mix or digestive and ginger nuts) 100 g butter, melted 0.5 tsp ground ginger (* optional) For the cheesecake filling: 680 g full fat cream cheese 120 g icing sugar 1 lemon - zest and juice 300 ml double cream 1.5 tsp vanilla paste To serve (* optional): fruit of your choice, fruit coulis, chocolate sauce etc.

Method: 1. Line a 20 cm (8'') or 23 cm (9'') spring form with silver foil and then parchment paper. Crush the biscuits to a fine crumb either in food processor or place them

Bialys / Onion Platzel / Bialystok Kuchen

A chewy roll, similar to bagel but softer and topped up with onion and poppy seeds. And just like bagel very much present in Jewish communities throughout the world! The roll originates from my hometown - Bialystok. Sadly though you cannot buy a bialy there anymore. After the WW2 there are barely any Jews left in Bialystok. Those who escaped the atrocities of the war took the recipe with them and now we can find bialys all over the world in Jewish bakeries. The bialy roll was eaten on its own by the poor and with their meal by the riches. Traditionally the roll was much bigger (up to 15 cm / 6'') and was topped with sliced onion and lots of poppy seeds. I soften the onions before baking and chop it finely. Top it up simply with butter while still warm, or with cream cheese and lox, herring or even pastrami. Makes: 12 Prep time: 15 mins Bake time: 13-15 mins Other: 3 hrs 10 mins

Ingredients: For the dough: 360 g strong bread flour 530 g plain (all-purpose) flour 1.5 tsp (7 g) yeast 2 tsp (10 g) sugar 1.5 tsp (7 g) salt 500 ml / g warm (room temperature) water Onion topping: 1 Tbsp oil 1 large onion, chopped 1.5 tsp - 1 Tbsp poppy seeds 0.5 tsp salt To finish: a little flour for dusting and 1 Tbsp of melted butter

Method: 1. Start by making the dough: combine all dry ingredients and add the water. Knead until soft and smooth for about 10 mins. Place in a lightly oiled bowl, cover with a cotton tea towel or cling film and rest for 1.5 hrs in a warm draft-free room. 2. Make the topping: soften the onions by cooking in oil on a medium heat. Mix with poppy seeds and put to the side to use later. 3. Punch down the dough, turn it over, cover and leave it for the 2nd rise. Allow to rest for another 45 mins or until the dough doubles in size. 4. Punch the dough down and cut into 12 even pieces. Shape the dough into 12 balls, put on lightly floured surface with a little room to spread and cover with a cotton tea towel. Rest for 10 mins. 5. Cover 2 baking sheets with parchment paper. Flatten the balls into discs (about 9 cm wide) and place the discs on the sheets, leaving room to spread. Cover with a cotton tea towel and leave in a warm place for another 30 mins. After the rest the rolls should increase about half in bulk. Make an indention (depression) about 2-3 cm wide in the middle of the roll with a rolling pin (or with egg cup!). Divide the onion topping between the rolls. Dust the rolls with the flour and let rise for the final 15 minutes. 6. Pre-heat the oven to 200*C. Bake for 7 mins and swap the shelfs - bake for another 6 mins. Take of the oven and brush a little of the melted butter. Allow to cool and place in a plastic bag to soften. 7. Enjoy!