Chicken Paprikash


On Tuesday winter finally came to Montreal. We were hit with 39.2cm of snow, which was actually a record for December 29th.

Coming inside after walking in the deep snow, you want something hearty and warm. Thankfully, we have chicken paprikash. This is my take on a classic Hungarian dish that will fill you up and keep you warm on a cold winter night.

Okay, let’s see how it’s done!


You’ll need:

  • 4 chicken thighs
  • 1 red pepper
  • 1 medium yellow onion
  • 2 cups white mushrooms
  • 4 tbsp paprika
  • 4 tbsp sour cream
  • 1 cup chicken stock (approximately)
  • 2 cups broad egg noodles

Add salt and pepper to the chicken

Get a large skillet and heat up some oil


Add seasoned chicken to the hot oil


Cook until golden on both sides

While it’s cooking, let’s prepare the veggies!

Slice the onion

Slice the pepper into long, thin slices

Slice the mushrooms. Mushrooms are definitely optional, just something I like so I add it, but you can certainly make this dish without them!


Once the chicken is ready, remove it from the skillet and set aside


Add the onions and peppers to the skillet. Saute for a few minutes.


Add half of the paprika


Mix it well


Now add the mushrooms

Mix and saute for a few more minutes until everything is nicely coated by paprika!

Return the chicken to the skillet


It’s getting there Pippi, just be patient!


Add the rest of the paprika, covering the chicken well


Looking good!

Add stock until chicken is about halfway submerged (pour over the chicken to make sure to get a lot of paprika mixed into the stock!)

Lower heat to a simmer and cover.

Let this cook for about 20-25 minutes


Uncover and let simmer while you boil the egg noodles


Remove the chicken yet again and set aside

Add the sour cream to the skillet


Now stir!


Hopefully, it’s now looking like this


Add the chicken back and let simmer for a few minutes


Now, go get those egg noodles!

Place chicken on a bed of egg noodles, but don’t forget that sauce!


Pour that deliciousness all over your chicken and noodles …


A nice hearty meal! Serve it with a side of greens … or whatever makes you happy. It is your meal!

I have even, instead of using noodles, served this on top of a plate sized latke!

So there you have it, chicken paprikash!


Bon Apetit!



Candy Cane Chocolate Bark


This delicious treat is for the holidays for really anytime you want something tasty and easy to make!

This is what you’ll need:


  • 1 small package of unsweetened shredded coconut
  • 1 package of semi-sweet chocolate chips
  • 1 small jar of honey
  • 1 small jar of coconut oil
  • 1-2 candy canes

As you can see, the measurements are not accurate beyond ‘get a package of this …”. It is really a very adaptable recipe so feel free to experiment!


Pour the coconut into a large mixing bowl.


Add coconut oil


Now mix!

Add your honey … all of it, don’t be shy!

Mix well, until you have a nice soft mixture

Empty entire mixture on to a baking sheet and smooth to fit the entire tray.

Place the tray in the fridge to allow the mixture to get solid.

Leave it for about 30 minutes … or internet magic, until the next paragraph!


Time to melt the chocolate. I just use the microwave!


I find a 2 cup measuring cup is a great container to melt the chocolate in. It is easy to then pour out, as we’re gonna be doing in just a minute!


Mmm … melted chocolate

Time to smash those candy canes!


Don’t crush them too fine, you want some larger pieces to crunch on!

Add some of the finer pieces to the chocolate and mix well

Remove the tray from the fridge.

Pour out the chocolate and use a spatula to spread the chocolate until it covers the whole tray


Before the chocolate cools, sprinkle the remaining candy cane pieces on top.

For extra special taste, I also like to sprinkle a little sea salt on top. Trust me, it’s awesome!


Now the tray is ready to go back into the fridge and harden. Give it again about 30 minutes.

Once hardened, take the tray out of the fridge … time to break this sucker up!


Lift one end and just start to break pieces off!

Just keep snapping and breaking until it all is broken up


Get all your pieces on a plate and serve right away. Kept at room temperature this bark will start to get soft again, so if guests aren’t coming right away, put plate back into the fridge until they arrive!

So there you have it, delicious Candy Cane Chocolate Bark!


Bon Apetit!



Gingerbread Sponge Cake

gingerbread cake_131

A great treat any time of the year, Gingerbread Sponge Cake has a special place on the table during the holidays.

Okay, let me show you how we made this!

gingerbread cake_001

What you’ll need:

  • 400ml flour
  • 350ml sugar
  • 3 eggs
  • 250ml sour cream or buttermilk
  • 150g  butter
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tbsp baking powder

Add the eggs to a mixing bowl


Add the sugar

Whisk until mixture is white and a bit stiff (this can take a few minutes). This is what makes the cake spongy!

Add the melted butter and sour cream (or buttermilk)

While this is mixing, blend the dry ingredients


Add in the dry ingredients and mix well

gingerbread cake_110

Once mixed it’s time to grease and flour a 2L pan, or a couple of pans totaling that volume

gingerbread cake_112

We used a small round pan and for fun, one shaped like a Swedish dalahäst!


Fill your pan or pans about 2/3rds full

gingerbread cake_118

Now they’re ready to bake!

Place them in a 350F/175C oven for approximately 45 minutes. Use a fork to test. Poke the centre of the cake, if the fork comes back clean, it’s done!

gingerbread cake_119

Let the cake cool. I know they smell amazing, but resist!

gingerbread cake_111

Yes Pippi, the cake is ready!

gingerbread cake_124

Slice, maybe serve with a dollop of whipped cream?

So, there you have it, our lovely Gingerbread Sponge Cake

gingerbread cake_132

Bon Apetit!

British Christmas (Part 2): Mashed Potatoes & Pan-Fried Brussels Sprouts


Okay, when I left you, you had a recipe for roast beef, gravy and Yorkshire pudding … not a bad meal at all. Of course, this is Christmas, so we want to go a bit further.

Let’s add some mashed potatoes and brussels sprouts.  Growing up, I hated sprouts … trust me, this recipe will make even the most fussy eater take a second look.

First, some good, old, classic mash!

Mashed Potatoes

mashed potatoes_001

What’s needed:

  • Potatoes! (we like Yukon Gold for this)
  • 3/4 cup heavy cream
  • 2 tbsp of butter
  • garlic (to taste)
  • salt (to taste)

Wash and chop your potatoes. I like to keep the skins on. Make sure to cut the pieces small. The smaller they are, the quicker they’ll cook!


Add them to a pot and let them boil until soft (you can test this with a fork).

Once soft, drain the water.

add the cream to a small saucepan.

add the butter, warm until the butter is melted and mixed well

Return the potatoes to the pot and mash them. If you don’t have a masher, a fork can work too!


once they’re mashed, pour in the heated cream and butter mixture.

Add about HALF and start to mix, this way you can get the consistency you desire by slowly adding the mixture.

Add some garlic if you wish at this point.


Stir until nice and creamy.

Taste it now. Add salt, mix and taste again. Do this until you have it the way you want!

Now, let’s move on to the final part of our meal.

Pan-Fried Brussels Sprouts


For this, you’ll need:

  • 20-30 brussels sprouts
  • 100g lardons (or bacon)
  • 1/2 cup crushed walnuts

Slice your sprouts in half

Blanche them in boiling water for about 2 minutes (makes them more tender).

Remove them from the water and cool them in cold water immediately to stop any further cooking.

Add some oil to a skillet or frying pan (are those the same thing?) and fry the lardons.

Add the sprouts to the pan, saute for a minute or two.


Saute until the sprouts are starting to brown a little.

Add the walnuts now.


Saute until heated through, then put a lid on the pan. It can sit and stay warm while you set the table!

Okay, so with all these recipes, you are probably wondering how you can do it all and have it ready at the same time …

Here you go, the promised timeline:


  1. Prepare the Yorkshire pudding batter, it has to sit for an hourboil
  2. Get the potatoes cookingsprouts_012
  3. Cut and blanche the sproutsroast_030
  4. Prepare the roast, get it in the ovensprouts_043
  5. Finish off the sprouts and cover themmashed potatoes_050
  6. Finish off the mashed potatoesroast_076
  7. Take roast from the oven and let it restyorkshirepudding_056
  8. Put Yorkshire pudding in ovenroast_069
  9. Make the gravyyorkshirepudding_062
  10. Take out Yorkshire puddingroast_095
  11. Slice the roast beef


Plate your food! (No Pippi, this is not for you … though you did wear a proper Christmas sweater)


Don’t forget a dollop of horseradish for the roast beef!


Liberally apply gravy to the potatoes and the Yorkshire pudding!


There you go, a lovely Christmas dinner!


Merry Christmas and Bon Apetit!






British Christmas (Part 1): Roast Beef and Yorkshire Pudding



From Claire’s family we have Christmas traditions. While her mother brings us all the Swedish traditions, her grandfathers were both British and so we have two Christmas dinners! On the 24th of December we do Julafton and Christmas Day is our British Christmas.


Today, I’m going to go through our full British Christmas dinner. It’s so big, we have to break it into TWO parts!

Part 1 is Roast Beef with Gravy and Yorkshire pudding.

Part 2 is Pan-fried Brussels Sprouts and Mashed Potatoes.

At the end of Part 2 I’ll give you a timed breakdown for how to cook this meal and have it all ready and hot at the same time!

Let’s get at this!

Part 1: Roast Beef w/ Gravy & Yorkshire Pudding


Roast Beefroast_001

Here’s what you’ll need for the Roast Beef:

  • 1 beef roast (size depends on # of people – this 1.5 lb roast is good for 4 servings plus a little left over)
  • olive oil
  • seasoned salt (to taste)
  • black pepper (to taste)

Place your beef in a roasting pan and brush with the olive oil.

Sprinkle with salt and pepper (to taste).

Insert a meat thermometer and place roast in 375F oven. You’ll want to cook until the internal temperature is about 150F for a nice medium rare. This takes approximately 25-30 min per pound.

When roast is done let it rest, covered,  for 15-20 min. Remove any string used to hold it together.

On a cutting board, slice the roast into thin slices.

Let’s see how to make the gravy!



You’ll need:

  • 2 cups of beef stock
  • 1/4 cup of flour
  • 1/4 cup of butter


Melt the butter in a small pot on the stove top.


Slowly start to add the flour, just a small amount at a time.


Keep whisking as you add the flour.

Once mixed, start to add the beef stock the same way.


Don’t forget those pan drippings!

Get that in your gravy for incredible flavour.


Add some pepper or herbs to taste. Heat and stir until it’s the consistency you want. Gravy!

Now, the lovely Yorkshire Pudding.

Yorkshire Pudding


For this, you’ll need:

  • 1 cup of flour
  • 3/4 cup of heavy cream or milk
  • 2 eggs
  • 1 tbsp of butter (melted and cooled)

Sift the flour into a mixing bowl.

Create a well on the top of the flour and add the eggs.


Mix the flour from the edges in with the egg while adding the cream slowly.


Once the flour is fully incorporated, pour in the remainder of the cream.

Add the melted butter and stir.


Let your mixture sit for an hour!

Now, hour has passed thanks to the internet …


Add oil to a cake pan. You can also do individual puddings in a muffin tin, play around!

Pour into the pan


Place in 450F oven for 20 minutes or until golden brown with a solid centre.


Let the pudding cool. The centre will deflate, that’s okay!


and there you have it, Yorkshire Pudding!

That’s our first part done. Friday we’ll cover the recipes for the rest of the meal and I’ll go over the plan that will let you cook this all at once!

Bon Apetit!




Gingerbread Cookies (Pepparkakor)




In our home, December marks the start of Pepparkakor season. For non-Swedes, that’s ginger snaps or gingerbread cookies!

The smell of baking gingerbread, the pine from the tree … oh man, that’s the best!

Okay, let’s make these!


What you’ll need:

  • 200 ml  brown sugar
  • 200 ml  white sugar
  • 200 ml  dark corn syrup
  • 150 ml  water
  • 300 g  butter
  • 2 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cloves
  • 1 tbsp baking soda
  • 900-1000 g flour

Swedish recipe, so it’s all metric. Sorry about that American readers …



Get the brown sugar, white sugar, corn syrup and water. Grab  a small pot and put it on the stove.

Add the sugar, water and corn syrup.


Mix these ingredients well.

Add the butter and turn on the heat, allowing the butter to melt.



Pour the mixture into a mixing bowl and allow it to cool slightly.


Add the spices and baking soda.

Mix it! Make sure it’s all well blended.


Now we’re going to add the flour.

You want to add in the flour just a few tablespoons at a time to make sure it’s well mixed.


This is also why you saw the variable number for the amount of flour. You want to keep adding it until the batter is a bit stiff, but not dry.


It should look pretty much like this!

Transfer the batter to a bowl, sprinkle with flour and cover it.

Now, let it sit overnight somewhere cool. (Montreal is pretty cool, but I mean let it sit somewhere to cool down and get solid!)

Through the magic of the internet, it’s now the next day and it’s time to roll out our dough.

You’ll want to take a small ball of dough, place it on a flat surface dusted with flour.

Dust the dough lightly and the rolling pin.

Roll the dough as thin as you can. Just a few millimetres if possible!

If you find the dough is too stiff and dry, you can sprinkle a little water on top and knead back into a ball. This little trick should give you a perfect dough for rolling.



Once the dough is rolled out, you want to use cookie cutter to make some shapes.


Here you can see we have some classic Swedish shapes (the pig, the ‘tomte’ or elf, star, heart) using cookie cutters that Claire’s grandmother got back in the 1940s.

The Moomin was something Claire picked up from a recent trip to Stockholm!


Place the cookies on a baking sheet and place in an oven heated to 175C (350F) for approximately 8-10 minutes.

When you see the cookies are starting to get a little brown on the edges, take them out.


Let the cookies fully cool (they’ll feel soft until they cool down).

If your cookies still feel a bit soft once they have cooled down, you can put them back in the oven for a few minutes. Let them cool, test them again. You can actually repeat this as many times as you need until you get hard, crisp cookies!


Enjoy them with a nice hot coffee or cold glass of milk!

So there you have it, wonderful Pepparkakor or Ginger Snaps!


Bon Apetit!





Kaffeost – Coffee Cheese!


Up in Northern Sweden we discovered a new way to have coffee, and it’s delicious! Yes, it’s coffee with cheese … a sweet, spongy cheese.

Once we got home, we discovered that it was near impossible to find a source for this kaffeost. As I researched importers, Claire came up with what anyone who knows her would call a “Claire idea” … why don’t we just make our own?

Make our own cheese? Like, from scratch?

We looked into it, and as long as we used whole milk instead of traditional reindeer milk … not only was it possible, it really wasn’t too difficult and could done in an afternoon!

Here’s how it’s done.


What you’ll need:

  • 2L of whole milk
  • 60 ml of heavy cream
  • 2 tsp of rennet

and that’s it for ingredients … seriously

You’ll also want a thermometer and some cheesecloth!

Where do you get rennet? It can be ordered online. We got ours from a site called Make Cheese (Our webstore should be up and running soon and hopefully we’ll have some there for sale too!)


Pour the milk into a large pot and place it on the stove top.


Add the cream

Now, we needed to prepare the rennet. Ours came in tablets that had to be dissolved in water first.

1/4 of a tablet dissolved in a little distilled water was supposed to do the trick, but we found we needed half a tablet.


Wait about 15 min for the rennet tablet to dissolve

Warm up the milk and cream to 37C (around body temperature). Remove from the heat.


While stirring add the rennet!


Now, we play the waiting game! Let the pot sit for about an hour.

Internet magic, an hour has passed … did it solidify?


It did, but the curds are small. Warm the mixture back up to 37C while moving the curds towards the centre with a slotted spoon.


Once you have the curds in the centre … or as good as you’ll get … warm the mixture up to just under a boil.

Laddle the curds into a cheesecloth lined colander or strainer.

fold the cloth over top and press out as much liquid as you can!

The curds will be very hot … I found this out the hard way!

The reason for that last round of heating is you need the curds to be hot or when you press them at this stage, they won’t stick together and you won’t have a solid cheese in the end.

Temperatures in cheesemaking are important, much like when you make candy (oh, the disasters I’ve had trying to make candy!)



You’ll want to place something heavy on top of the cheese and leave it pressing the water out for at least a couple of hours.


We found a pot filled with water to be an excellent weight for this!

Again, internet magic … and a few hours have passed.


We remove the pot … now the moment of truth as we open the cloth …




Take your cheese and place it into an oven proof dish.


Place it into an oven heated to 350F and bake until golden.


Dog’s don’t understand that we bake this to add flavour … sorry Pippi, you’re just going to have to wait.

Some more internet magic and …


So grab your knife and your kåsa (or guksi) and let’s have some kaffeost!



cut the cheese in small cubes.


about the size of sugar cubes


Drop a few into your kåsa (if you don’t have this traditional cup carved out of a birch burl, any coffee cup will do, don’t worry!)


Pour the coffee over the cheese. The cheese will float to the top. This cheese does not melt!


This wonderful kaffeost will absorb coffee like a sponge. Take out a piece with a spoon and enjoy. It will squeak when you bite into it and you’ll have coffee and a sweet, creamy cheese fill your mouth.

And there you have it … homemade coffee cheese!


Bon apetit!

Jokkmokk – An outdoor market in arctic Sweden … in February


Jokkmokk, a city just north of the arctic circle, with a population of less than 3,000 residents.


It is the location of an annual market for the Sámi people (traditional reindeer herders from Sweden, Norway, Finland and Russia), held in February, every year, for over 400 years.

An outdoor market above the arctic circle in February? COUNT US IN!

For years, Claire had told me about this market, Jokkmokk Marknad. She told me that one day we would go. Claire’s like that, she doesn’t use words like ‘should try’ to go … we ‘would go’.

Sure enough, in February 2014 we headed up to Jokkmokk and the market!


When we first arrived, I was a bit disappointed. Here I was, above the arctic circle in Sweden … I expected reindeer and dog sleds … and I got Volvos and pick-up trucks.

As we approached the entrance, things changed.

Yes, people in line had brought their own reindeer hooked up to sleds. You know, to pull the kids, because lets face it, kids are really slow (especially in snow).

Okay, THIS was more like it!


First order of business … I heard there were some reindeer races?

Yup, that’s right. Before I knew it we were standing on a frozen lake getting ready to watch REINDEER RACES!

Before the race starts, the people sing a joik. This is a tradition folk music of the Sámi people. The music echoed across the lake and bounced back off the hills … amazing

Now, the race begins!

Let me explain a reindeer race … the reindeer aren’t really totally sure why they are there. They get all decked out, have a sled attached to them … yea, they do that all the time.

The people standing around start to ring bells and make noise. The reindeer, well, they try to get away from all that noise. You can see the people are laying down on their stomachs on these sleds. It’s because, you’re gonna fall off, this way you don’t have too far to fall!

I think I may have seen two people actually cross the finish line still on the sled.

Okay, standing in the cold watching these races made me hungry. Surely there would be interesting food here … again, the market did not disappoint!

I found a few vendors selling Suovas.  Suovas itself is smoked reindeer, sliced thinly. I chose to go to the Suovas Kungen (the Suovas King)  for my snack!  I was getting a ‘street food’ serving.


The suovas was served wrapped in a tunnbröd (a Swedish flat bread), with a creamy lingonberry sauce drizzled on top. Kind of a Sámi shawarma!

How was it? Absolutely delicious! Very smokey, tender meat … nice and hot, which in this situation is probably the most desired thing!

The other way to warm up is coffee. Of course, up north, they do it a bit differently.


This is coffee with kaffeost, which literally means coffee cheese. The cheese has a spongy texture, similar to haloumi. It isn’t aged and it hasn’t been salted or made savoury in any way, so it really is just creamy and a bit sweet.

The cheese is cut into small cubes and placed in a cup. Once coffee is poured on it, the cheese absorbs the coffee (it doesn’t melt at all).

Amazingly tasty … you’ll all get a chance to try it if you like . Tomorrow we’ll be posting a recipe for making your own kaffeost at home!

Okay, so we didn’t come here just to eat … time for us to see the Market!

Winter fair, Jokkmokk, Norrbotten, Sweden

Many vendors from Finland, Norway and even Russia

Lots of traditional crafts, reindeer skins, hats, boots, gloves …


Reindeer pulling sleighs!


also many opportunities to pet a reindeer … having just discovered how tasty they were, I thought it would be better if I didn’t get too attached!

It was getting towards dinner time. I’m not gonna say it was getting dark. We’re talking the arctic in February … so it’s either getting dark or dark most of the day. It had been dark since early afternoon!



What’s more Swedish than pizza?  (Seriously, Swedes eat more pizza than ANYONE!)

Of course, this pizza has smoked reindeer (suovas) and lingonberry cream sauce on it. Certainly never had something like this before! In case you are wondering … yes, it was delicious.

What happens after dinner at the Market?

A beer tent!

This is something a Canadian can understand!




Thus was our day at Jokkmokk Marknad. We came a long distance and were warmly welcomed by the people of Jokkmokk and the Sámi .

This is why we travel! (I don’t think we’ll look at reindeer the same way again).

Hej då!





Chanukah – Chicken Soup w/ Matzo Balls & Latkes!


Our home is a mix of Swedish and Jewish, so December means both Christmas and Chanukah (we win!)


Growing up, we never made a big deal of Chanukah. I might get a couple of presents (little ones, the kind of stuff you’d find in a Christmas stocking), some terrible chocolate coins (Chanukah Gelt) and we’d light some candles, but the main thing I remember was this was the latke holiday! (note, the candles above are not placed properly but arranged for the photo … don’t kill me!)

For any readers who don’t know what a latke is, it’s a potato pancake. Made of potatoes and onions and pan fried, these are delicious!

No Jewish meal would be complete without Chicken Soup and this is my family recipe …

To make it extra special, I’ll be showing you how to make your own matzo balls too!

So, you’re getting a gift of THREE recipes for Chanukah!

Recipe 1 – Chicken Soup


This simple yet fantastic recipe was passed down from my Mother, and slightly altered by me. Like any good recipe, it should be a living thing, ready for a tweak here and there!

Okay, let’s get this soup going …


Here’s what you’ll need:

  • 3 chicken legs w/ back attached
  • one medium yellow onion
  • 3-4 carrots
  • 1 bunch of celery
  • 900g (1 carton) of chicken stock

Hey, that’s a pretty simple list!

Simple is often the best, especially when talking comfort foods like chicken soup!


Chop the celery into pieces that can fit easily on a spoon.

Peel and chop the carrots (same idea, spoon size pieces).


Slice the onion. Cut the rings in half.

Put all the veggies aside and get out a large soup pot.


At low to medium heat, melt some butter in the bottom of the pot.


Add the veggies!

Add salt, pepper and garlic to taste and mix it together.

Put the lid on and let the veggies cook while you do the next step.


Time to prepare the chicken!


Like a scene from a horror movie, you want to remove the skin from the chicken. Get your thumb under the skin at the top of the leg and pull down with the other hand. It should come off quite easily.


Trim off any excess fat. In most recipes, you keep the fat as it adds flavour. In a soup, it just makes things greasy. Your flavour mostly comes from the bones!


You’ll want to do this for all the chicken.


Good job!

Add the chicken to the pot. Place the pieces on top of the veggies.


Pour in the chicken stock. This is a base stock to get the soup going.


Now you’re going to want to fill the pot with water. I find for my pot it takes about 6 cups of water to fill. Get it to within about an inch or two of the rim.

Bring this to a boil, then reduce to a simmer.

Put the lid on and move on the the next step …

Recipe 2 – Matzo Balls


For this you’ll need:

  • 1 cup of matzo meal (similar to bread crumbs, can be found in the grocery where the kosher/Jewish foods are kept)
  • 4 large eggs
  • 4 tbsp of vegetable oil
  • 2 tsp baking powder
  • 1 tsp salt

(these are light, fluffy matzo balls. For firm ones, replace the baking powder with 4 tbsp of water)


matzoh-eggAdd the eggs and the oil.

Lightly mix with a fork.


Add the dry ingredients to a large mixing bowl.



Pour the eggs and oil into the mixing bowl and stir.


Don’t over mix. You want this a bit lumpy.

Now you are going to some plastic wrap over this and let it sit in the fridge for about an hour, to get solid.

Okay, internet magic, an hour has passed!


Get about a teaspoon of mixture and roll it into a ball. It should be pretty easy to do!


This may look small, but once you cook it, it’s gonna expand greatly! You don’t want to make them any bigger than this, trust me!


You can drop these right into the boiling soup.

Now, I suggest that before you add the matzo balls, take a spoon and taste  your soup. This is the time to add any further salt or pepper … make it taste good!


See how those matzo balls are already expanding?

Once you have put in all the matzo balls, put on the lid, let it cook for another 40 minutes.

We’ll come back to check on the matzo balls in a bit … now let’s make those  latkes!

Recipe 3 – Potato Latkes!


The single most important part of any Chanukah meal is potato latkes. The oil is supposed to represent the oil in lamps that miraculously stayed lit for 8 days … but honestly, all I ever cared about is they just taste amazing!

Here’s my very simple recipe.

You’ll need:


  • 1-2 white potatoes (depending on size)
  • one large yellow onion
  • one large egg
  • appox. 1 cup of bread crumbs (or matzo meal)

This recipe will make about 6 latkes, which I’d say is good for 2 people.

Slice and grate your potato.


Grate the onion.

Add together in a bowl with some pepper, salt and garlic (to taste)


Mix well.


Add the breadcrumbs …


Mix well again!


Add that egg … and you probably can guess what I’m gonna say next



The reason I gave an approximate measure for the bread crumbs, is this is where you can play around a bit. Add more breadcrumbs if you think the mixture is too watery. (If it’s too thick, and not like a batter, you can add a tiny bit of water)



Your final mix should be like a very thick batter. The potato will still be very much visible, don’t worry. You want this!


Pour oil in a large pan or skillet.


Let the oil get hot over a medium to high heat. The slight ripples you see in the oil mean it’s hot enough.

Place a heaping tablespoon worth of the mixture into the hot pan and flatten into a pancake shape


Let them cook in the oil until the edges start to get a dark brown.


Flip them over to let the other side cook!


Place the cooked latkes on a plate. I usually place them on paper towel, just to make it a little less oily.

But wait … how are those matzo balls doing?


Holy cow! I told you they would expand!


Put the soup in bowls with about 3 to 4 matzo balls in each. Put latkes the plate. Now, the great debate in our house begins …

Some people (Claire) like to put apple sauce on potato latkes. These people are wrong. It’s topped with sour cream.


There you have it, a lovely traditional Chanukah dinner from my family to yours.

Light some candles, spin a dreidel!


Bon apetit!


Homemade Pasta & Kale/Pumpkin Seed Pesto

A bit of change for today … we’re gonna give you TWO recipes instead of just ONE! Get excited …



Homemade Pasta


Pasta dough is just a few simple ingredients, a little bit of time and, for me, usually some frustration.

What you’ll need:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 tsp olive oil

That’s it for the ingredients. There is one other thing you’ll need …



This is a fancy one that attaches to our Kitchen Aid stand mixer. You can get much cheaper, manual ones at most kitchen stores. (There is also a way to make it WITHOUT a pasta roller, just takes must more work … use a rolling pin!)


Place your flour on a mixing surface in a mound.

Create a well at the top for your eggs to go in.

Make sure the well is large enough to hold the eggs! (Yea, this is where I made a goof … you don’t want the eggs flowing over the sides, trust me!)

Crack your eggs into the well in the middle. You may want to beat the eggs first, but it’s not mandatory.

Add the olive oil to the well.

Start to fold in the flour from the edges, mixing with the egg.

You can see in this photo my egg run off from the well being too small. This did become a problem later, as any run off, if not incorporated into the flour, will cause the dough to be too dry. I fixed this by adding just a teaspoon of water.

Lesson is, if  you screw up, it can still be saved!


Now that it’s mixed, time for kneading.


You’ll want to knead the dough for at least 6 minutes, I’ve found


You’ll know it’s ready when it looks like this. It will be very stiff and a bit dry, don’t worry, it’s supposed to be like that!

Wrap it up in plastic (you don’t want it to dry out) and let it sit for about half an hour

Now for these next steps, if you don’t have a pasta roller, use a rolling pin and make the sheets as thin as possible … it’s the same process as the machine


Grab a small amount of the dough (about 1/3rd of the ball), flatten it a bit and feed it into the pasta roller.


The first pass will be the slowest!


Fold the pasta that comes out and feed it through again.


Repeat this process 4-5 times. This is lining up the gluten in the dough … making it pasta instead of just plain old dough.


Once it’s been through a few times, you’ll want to turn the dial to make the pasta thinner, then repeat the process of folding …


and rolling!

After 3-4 passes, you’ll again turn the dial to make the pasta thinner and repeat this process. Keep going until you’ve turned that dial maybe 4 times …


Once you have sheets that are as thin as you want, you’re done. These sheets can be used to make lasagna or ravioli!

But, if you happen to have a pasta cutter …


Let’s make spaghetti!

Feed the sheet through the cutter




It can be used right away, stored for a few days the fridge or even frozen for later!

(If you don’t have a pasta cutter, you can cut thin strips with a sharp knife! Makin’ it old school!)

Kale & Pumpkin Seed Pesto


Pesto is a nice, fresh addition to any pasta!

Here’s what you’ll need:


  • one bunch of kale
  • 1/2 cup of pumpkin seeds (shelled)
  • 2 cloves of garlic
  • 1/2 cup of olive oil
  • pinch of salt
  • 1 tsp of lemon juice

Now, this one is easy … if you have a food processor

Like the pasta above, it require a specific appliance.


Add the kale, pumpkin seeds, garlic and olive oil to the food processor and blend.


Once blended, add the salt and lemon juice.


Blend until you have a nice, creamy texture.

There you have it, a few fun ideas that you can use together or separately.

Experiment with the ingredients! Flavour your pasta, use sunflower seeds in the pesto … just have fun with it!

Bon Apetit!