shabbat

For a delicious twist on a family favourite, try this juicy roast chicken recipe with lemon, lime and garlic.

Citrus roast chicken

chicken

olive oil

lemons,

limes,

garlic clove,

red onions,

red capsicums, halved, deseeded,

oregano

The traditional dessert is served warm with a dollop of sour cream and cherry sauce.

Blintzes with sour cream and cherries

(150 grams) plain flour

tsp caster sugar

milk

eggs

Bulla Cottage Cheese

cream cheese

tsp vanilla extract

tbsp caster sugar

lemon

unsalted butter, melted

Sour cream, to serve

canned pitted cherries in syrup

(75 grams) caster sugar

tbsp kirsch (cherry brandy), optional

tsp arrowroot

Beautifully light bread that's easy to make and even easier to eat!

Plaited white loaf

(310 milliliters) warm water

yeast

(450 grams) plain flour

butter, chopped

tsp bread improver

salt

tbsp milk

This pasta and egg salad is the perfect dish to go with leftover roasts.

Pasta and egg salad

dried pasta twists

eggs, peeled, chopped

celery sticks, finely chopped

red capsicum, finely chopped

green onions, chopped

82.50 ml flat-leaf parsley leaves, chopped

163.35 gm whole-egg mayonnaise

17.70 gm wholegrain mustard

lemon juice

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Un rôti de veau tendre et moelleux cuit au four accompagné d&rsquo;une sauce onctueuse parfumée aux cèpes. Un vrai plat à faire trôner sur la table familiale qui sent bon le partage et que j&rsquo;apprécie particulièrement.

Rôti de veau au four, sauce aux cèpes

1,5kg de rôti de veau roulé sans os (morceaux dans l’épaule, la noix…)

c. à soupe d’huile

de champignons (de Paris, pleurotes…)

25cl de vin blanc sec

feuille de laurier

de cèpes déshydratés (à réhydrater dans 400 milliliters d’eau)

échalotes (ou 1 oignon), hachées finement

gousses d’ail

25cl de crème végétale de riz ou soja

c. à café de fond de veau diluée dans 1/2 verre d’eau

feuilles

Sel, poivre

c. à soupe rase de fécule de maïs (Maïzéna)

Nettoyer les champignons. Si, vous utilisez des cèpes déshydratés, les faire tremper dans les 400ml d&rsquo;eau pendant 1 heure afin de les réhydrater. Il faudra les rincer rapidement et les égoutter. Surtout ne pas jeter leur eau, elle servira à parfumer la sauce aux champignons. Si vous n&rsquo;en utilisez pas, mettre la même quantité d&rsquo;eau ou de bouillon que vous utiliserez dans la suite de la recette.

Dans un faitout ou une cocotte, verser l&rsquo;huile d&rsquo;olive et faire colorer le rôti de veau sur toutes les faces. Saler légèrement, poivrer. Réserver dans un plat à four, avec les champignons tout autour.

Dans une poêle (la même si possible), mettre l&rsquo;échalote ciselée, l&rsquo;ail, faire revenir quelques instants puis déglacer au vin blanc. Gratter à l&rsquo;aide de la cuillère en bois pour récupérer les sucs de cuisson, laisser évaporer le vin puis ajouter le fond de veau et l&rsquo;eau des champignons (ou le bouillon), la crème végétale, la feuille de laurier et les herbes (sauge, estragon). Vous devriez sentir un délicieux parfum de cèpes se dégager de la poêle. Porter à ébullition puis éteindre le feu.

Préchauffer le four à 140°. A l&rsquo;aide d&rsquo;une louche, verser le contenu de la poêle dans le plat à four où se trouve le rôti de veau et les champignons, en arrosant bien l&rsquo;ensemble.

Enfourner au milieu du four pour 1h30 en arrosant régulièrement de sauce.

A la sortie du four, si vous trouvez votre sauce trop liquide, il vous suffira de diluer la fécule de maïs et de la réchauffer à feu doux le temps qu&rsquo;elle épaississe (personnellement je l&rsquo;ai trouvée assez épaisse). Laisser reposer quelques minutes et trancher pour servir.

 Question quantité, on compte en général 150 à 200g par personne si le rôti est sans os.

 Il est important de sortir le veau du réfrigérateur une bonne demi-heure avant de le cuire, sinon le choc thermique rendra votre veau moins tendre.

 Vous pouvez remplacer les cèpes par les champignons déshydratés de votre choix (morilles, champignons de Paris, pleurotes).

 Si vous souhaitez de petits morceaux de viande, vous pouvez demander au boucher qu&rsquo;il vous la découpe pour faire un sauté de veau au lieu de rouler l&rsquo;épaule en rôti.

 Pour une version en cocotte, au lieu d&rsquo;enfourner, il suffira de laisser mijoter à couvert et à feu doux environ 1h30.

 Si vous utilisez de l&rsquo;estragon, comme indiqué, il faut en mettre moins que d&rsquo;autres herbes car il a un goût puissant.

 Pour une cuisson classique au four et non à basse température, enfourner à 180° pendant 1h20 environ. (On compte en cuisson en principe 30 à 35 minutes par 500g de viande).

Learn to braid a straight six strand braided challah for celebrations (or french toast). Straight challahs are served at many Jewish celebrations. The flat method for braiding has an easy to remember pattern. These beautiful challahs will look like they came straight from a bakery with either method you choose!Adapted from Mandylicious

Six Strand Braided Challah Two Ways

recipe homemade challah dough

egg (plus 1 tablespoon water, for egg wash)

toppings (optional, see Recipe Notes)

Portion out 6 equal pieces of dough, cutting it with a bench scraper or knife (for the best accuracy, weigh the dough with a kitchen scale). Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.

Take the topmost right strand and place it on the opposite side. You&#39;re only going to do this step once.

Take the second from the top left strand and place it on the opposite side. Take the topmost left strand and place it in the middle of the four remaining strands. This is the first step of the repeating pattern.

Take the second from the top right strand and place it on the opposite side. Take the topmost right strand and place it in the middle of the four remaining strands. This is the second step of the repeating pattern.

Repeat steps 2 and 3 until all the dough is braided.

Tuck the ends of the loaf underneath on both ends to give a neat finish. Adjust the braid ends and sides with your hands to make everything even.

For a straight challah

Take the rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.

Repeat with the new rightmost strand, and continue the pattern until all the dough is braided. Pinch the leftover ends together and tuck under the loaf.

For a flat challah

Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking pan, then cover with greased plastic wrap.

Let the shaped dough rise for 45 minutes in a warm place. Preheat the oven to 350 °F.

For the egg wash, whisk together the beaten egg with the water. Brush the dough with the egg wash, then sprinkle on any desired toppings.

Bake the dough for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F on a digital thermometer), remove it from the oven and cool on a wire rack.

Slice (or tear), serve, and enjoy!

Challah will last for several days on the counter in an airtight container, and freezes beautifully.

For more braiding inspiration, check out the instructions for braiding challahs with 3-strands, 4-strands (2 ways, straight and round), or 8-strands. Have a go!

Rest and bake the challah

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Learn to braid a straight six-strand braided challah for celebrations (or french toast). Straight challahs are served at many Jewish celebrations. The flat method for braiding has an easy to remember pattern. These beautiful challahs will look like they came straight from a bakery with either method you choose!

How to Braid a Six Strand Challah Two Ways

History is dotted with references to chicken soup. Since the 2nd century AD, different cultures simultaneously realised that chicken plus water and a handful of vegetables equalled flavour, comfort and a general feeling of well-being. With this express version, we skip the simmering-a-whole-chicken-in-water bit, instead poaching thigh fillets creating a full-flavoured stock in half the time. With spicy whole peppercorn and a final flourish of fresh parsley, this chicken soup recipe will warm the cockles of your heart.

Chicken soup recipe

brown onion, halved, finely chopped

carrot, peeled, finely chopped

celery stick, trimmed, finely chopped

garlic cloves, finely chopped

40.00 ml finely chopped fresh continental parsley stems

thyme, leaves picked

2L (8 cups) water

black peppercorns

Sea salt flakes

62.50 ml finely chopped fresh continental parsley, extra

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Sheet Pan Turmeric Chicken and Rice is infused with a harmonious blend of flavors. By baking everything on one pan, the rice is saturated with fragrant chickeny goodness and because it's baked on a sheet pan there's tons of those crispy rice pieces everyone loves. I paired mine with Aloo Gobi for an aromatic Shabbat meal.

This recipe originates from the New York Times recipe: Sheet-Pan Turmeric Chicken and Cripsy Rice by Melissa Clark

Sheet Pan Turmeric Chicken and Rice

garlic cloves, finely grated or minced

ginger

kosher salt

turmeric

coriander

black pepper

thighs + 6 drumsticks bone-in, skin-on chicken

rice

extra-virgin olive oil, more as needed (see note)

cilantro leaves and tender stems

Place sheet pan on middle rack in oven and heat oven to 450 degrees.

While the oven is heating, marinate the chicken. In a large bowl, combine lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well.&nbsp; To the large bowl, add chicken and toss until the pieces are well coated; let sit at room temperature for 20 minutes.

While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil (the best way to do this is with clean hands/or wearing gloves). Add a little more oil if needed to fully coat the rice so that it crisps up in the oven.

Add the remaining 2 tablespoons oil to the chicken pieces, tossing well to coat.

Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.

Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, 50 to 60 minutes.

Stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. (Taste rice and add a little more oil, lemon juice and salt if necessary; rice can take a lot of seasoning.) Top everything with scallion greens and chopped fresh cilantro, and serve.

Top 9 shabbat recipes from across the web

The most viewed shabbat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Citrus roast chicken

Blintzes with sour cream and cherri...

Plaited white loaf

Pasta and egg salad

Rôti de veau au four, sauce aux cèp...

Six Strand Braided Challah Two Ways

Chicken soup recipe

Sheet Pan Turmeric Chicken and Rice

Sheet Pan Turmeric Chicken and Rice

Top 9 shabbat recipes from across the web

The most viewed shabbat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus roast chicken

Blintzes with sour cream and cherri...

Plaited white loaf

Pasta and egg salad

Rôti de veau au four, sauce aux cèp...

Six Strand Braided Challah Two Ways

Chicken soup recipe

Sheet Pan Turmeric Chicken and Rice

Sheet Pan Turmeric Chicken and Rice

The most viewed shabbat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine