4 pomegranates (the total weight has to be 1kg) juice of 3 squeezed pomegranates pomegranate seeds from 1 large pomegranate 300g of granulated sugar juice of a lemon 125ml of fresh orange juice zest of one orange Get the juice from the pomegranate Cut the pomegranates in
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Summer 2011 I had the great pleasure to cook some Tunisian specialities in my kitchen for Masterchef and author Claudia Roden and food critic Giles Coren. Please listen to this very passionate podcast about Jewish food, Jewish history and traditions. gdn.sj.110715.sp.sounds-jewish-food-special Photo JCC London/Daniel Baksza From the
Read more →First step, make the honeycomb 4 TBS of golden syrup 1 TBS of water 200g of caster sugar 3 TSP of bicarbonate of soda Preparation Grease a 20cm square cake tin or slice tray In a large saucepan, heat the golden syrup and sugar together, bring to
Read more →For 8 people 1.5kg of meat to cook (chulent type) washed and cut in cubes If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry 500g
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