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Sufganiyah
emointhekitchen Jews traditionally eat fried foods to commemorate the miracle of the Hanukkah temple oil. The custom of eating fried pastries dates back to the 12th century. Sufganiyat (סופגנייה) are round doughnuts enjoyed around the world during the festival. This recipe originated in 16th-century Europe and became known as Berliner in 19th-century Germany. Polish Jews, who called it Pączki (Ponchik), fried the doughnut in schmaltz (chicken fat) rather than lard because of kashrut laws. According to an Israeli folktale, the name “sufganiyah” comes from “Sof Gan Yud-Heh” (“סופ גן יה”), which translates to “the end of the Lord’s garden”. This links it to Adam and Eve’s expulsion from Eden, where…
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Latkes – Potato pancakes
emointhekitchen Hanukkah, also known as the Festival of Lights, is a festive holiday observed by Jewish communities around the world. During Hanukkah, it is customary to enjoy various traditions such as Hanukkah gelt, which are chocolate coins given as gifts, and sufganiyot, which are jam-filled doughnuts. After lighting the candles on the menorah, another popular activity is playing the dreidel. One of the most popular traditions of this holiday is eating potato pancakes, also known as latkes. These crunchy and salty treats hold a special place in many people’s hearts and stomachs this holiday season. The history of potato chips dates back to the 17th century and has roots in…
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Carp in beer
emointhekitchen Interestingly, fish, especially carp, became popular on Christmas plates in the 19th century. The shift to frying as the common preparation of Christmas carp has raised concerns about health implications due to the potential for fried foods to introduce excessive moisture into the body. For those who want to continue the tradition of carp at Christmas but are health conscious, it may be beneficial to explore alternative recipes that incorporate healthier cooking methods may be helpful. Switching to recipes that involve baking, grilling or steaming the fish can offer a lighter and more nutritious option while maintaining the festive spirit of the dish. Exploring different culinary approaches can bring…
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Chicken Congee
emointhekitchen History of congee in Chinese Medicine The first records of Chinese congee come from Ma Wang Dui’s tomb during the Han Dynasty (206 BCE-220 CE). Medical books found in the tomb include congee recipes for snakebites and anal itching. These recipes likely date back to earlier periods. Tang and Song Dynasties saw widespread use of congee by professional physicians. Congees likely have a longer unrecorded history. Confucian scholar-doctors began writing about congee during the Tang and Song Dynasties. Sun Si-Miao included congee recipes in his Qian Jin during the Tang Dynasty. Tai Ping Sheng Hui Fang compiled 129 medicinal gruel recipes in 992 AD. Many recipes are still in…
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Apple Oatmeal Cookies
emointhekitchen When it comes to Christmas cookies. If you don’t want to use classic white flour, you can choose whole-grain rye, wheat flour or oatmeal. Experimenting with different types of flour can not only enhance the taste of your Christmas cookies but also add a unique twist to your holiday baking. By incorporating whole-grain flour, you can elevate the nutritional value of your treats without sacrificing flavour. Whether you prefer the familiar taste of white flour or are eager to try something new, the options for creating delicious Christmas cookies are endless. You will need: 250 g oatmeal 4 apples raisins 2 tablespoons maple syrup, coconut 1/2 teaspoon cocoa cardamom…
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Armenian Bean Pate
emointhekitchen I will mainly have recipes related to Christmas (or Hanukkah or Chinese New Year😀). The festive appetizer from Armenian cuisine is a delicious and healthy dish. It is a great source of protein for vegetarians or vegans. Armenia celebrates Christmas on January 6th. Anyway, I know it is an extremely delicious appetizer. It is beans, spicy bean porridge, and then walnuts, garlic, and butter. I will show you how to make it. You will need: 5 cup of garlic cloves 1 cup walnuts 2 cups of cooked red beans butter 2 tablespoons fresh parsley salt & black Procedure: Grind or mash beans and grind walnuts—press garlic and chopped parsley.…
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Emma’s morning routine – Salmon bread
emointhekitchen It’s wonderful to hear about Emma’s morning routine and her love for a delicious and nutritious breakfast! Starting the day with avocado bread topped with smoked salmon sounds like a delightful and healthy choice. It’s great that she has found a go-to breakfast that not only tastes good but also provides a nutritious start to her day. Emma’s passion for creativity extends beyond the kitchen into photography, where she captures captivating moments, particularly focusing on recipes. It’s fantastic to see how she combines her love for food with her creative talents, creating a beautiful synergy between her culinary pursuits and her artistic endeavours. Exploring different ways to express creativity,…
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Dried Fruit – Khoshaf
emointhekitchen If you’re looking for a simple dessert to satisfy your palate, why not try making a quick and easy compote using Khoshaf, a traditional dried fruit compote? The great thing about this compote is that you can enjoy it hot or at room temperature, so it’s perfect for the colder months when you want something to warm your heart and ward off the chill. To prepare Khoshaf, simply pour boiling water generously over raisins or any other dry fruit of your choice. This delicious treat is not only delicious but also a great way to enjoy the flavours and benefits of dried fruit all season long. You will need:…
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Easy Sushi
emointhekitchen “Fujiwara no Asahira (917 – 974)had problems with obesity and asked his doctor how to lose weight. He was told to eat pickled rice in water in summer and boiled rice in winter. So he ate pickled watermelon and sweet sushi as a side dish, but in the end, he did not lose weight, because he ate too much.” Konjaku Monogatarishū Heian period (794–1185) Konjaku Monogatarishū, Volume 28, Episode 23 Uji Shūi Monogatari, Episode 94 (Volume 7, Episode 3) In China, the character for “sushi” dates back to the 3rd to 5th century BC. However, historical records show that sushi was not popular in ancient China and was considered…
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Tolma meat from vine leaves with yogurt
emointhekitchen In English, people often refer to tolma (dolma) as “stuffed” grape leaves. They usually consist of a filling made from a combination of meat (such as beef or lamb), rice or other grains, herbs and spices, then wrapped in grape leaves or cabbage and cooked. Tolma finds its origins in Armenian and Turkish culinary traditions and has also been adopted and adapted by other cultures such as Sephardic Jews and the Balkans. I used to make this version of ground beef tolma. You will need 500 g minced beef 150 g rice 3 shallot 3 garlic 1 large bunch parsley 150 g tomato sauce salt and pepper 300 g…
