Wednesday, 18 May 2011
2 Kiddies and The Baby!
Since last I wrote which is almost a year ago which is not very good I know for someone trying to establish herself ;) but I have been quite busy I must defend myself, we went and had a Baby!!! The handsome Baby Prince is now 6 months old and eating us out of house and home! Happy, gurgly, chubby baby Prince is a pleasure to feed, he loves and I have to add LOVES his food! So now not just making adults loving, kiddies friendly, yummy food, I get to try my hands on nutritious mush ;))) x Now all I have to do is write it out and post it!
Wednesday, 13 January 2010
Soft Squidgy Kneidles/Alkies and Locksen
Hi.. I mentioned Kneidles/Alkies and Locksen yesterday, for the golden Chicken Soup, Kneidles also known as Matzo Balls or Alkies in our household are made from Matzo meal, eggs, water and a bit of seasoning. Really easy to do, needs a bit of elbow grease and dirty hands but definitely worth the trouble, no chicken soup is complete without it.
I make mine with 3 eggs and Rakusen's Fine Matzo Meal you can get it in Tesco, Asda, Sainsbury's, Morrison's, Ocado and most big supermarket chain or online, again, it's all in the recipe, there are 27 different ways being passed down from generations of how to make the lovely, soft, squidgy balls, mine came from my mother in law originally and I started trying it in the kitchen and adapted it to my liking but always "it's almost as good as Mum's" as Jonny always like to tease me :)))
Kneidles/Matzo Balls/Alkies
Preparation & Cooking time 30 minutes
Makes 20 medium Matzo Balls/ Kneidles/Alkies
Ingredients:
3 Eggs
200gr Rakusen's Fine Matzo Meal
300ml Water
a pinch of sea salt and ground white pepper
A big pot of boiling water on the medium hob to boil the rolled Matzo balls.
Recipes:
Beat the eggs in a big mixing bowl, pour the water in and seasoning and carry on beating until everything is well mixed, you can just used a fork and beat it like you would to make scrambled egg or omelette, I like to put seasoning in the mixture rather than in the boiling water, I think it makes it much tastier. When the eggs, seasoning and water are well mixed, pour the fine matzo meal in the mixture and using the same fork mix it really well. The mixture at this point should resemble a gooey sticky dough. Dip your hands in a bowl of cold water, take a spoonful of dough and roll it into a ball and drop it in the boiling water. The secret is to always keep your hands wet the moisture keeps the dough from sticking and makes rolling and dropping a lot easier. When it's cooked the Matzo balls will start floating to the water surface, you can at this point fish it out keep it in a bowl ready for later, I happen to like putting it in my pot of simmering chicken soup for the last 30 minutes, it will expand to greatness and absorb all the tasty flavour and goodness of the soup and keeps from my husband whose favourite past time since he could reach the kitchen side was to sneak a few Alkies at the time for his snack and leaving my mother in law panicking because there wasn't enough Alkies for all the 27 guests she had invited for Friday Night Dinner.
Lokscen
Locksen is the pasta/noodles like accompaniments for the Chicken Soup, there's many different brands and shape and width, my favourite ones is Manischewitz Fine Premium Egg Noodles, can be bought in all big supermarket chain, or Kosher Shops and Delis in North Manchester I go to Cooper's on Bury Old Rd, Halpern's on Leicester Rd or Boyko's on Windsor Rd a few shop away from Vidal's the Best Butcher in town!!!
It takes literally 10 minutes to make, all you need is 150gr of Locksen and a pot of boiling water on the medium hob, put the dried Locksen in, watch it boil away and after 5 minutes take it off the hob and strain it through a fine colander, that's got to be easy??? You do have to stand there and watch it boil though, my first few batches of Locksen came out too soft and overcooked, you want yours to be al dente, soft but still has a bite to it. Locksen you can set a side and put about one tablespoon worth into individual bowls, it will be safe from Jonny, he's not into cold Locksen.
I make mine with 3 eggs and Rakusen's Fine Matzo Meal you can get it in Tesco, Asda, Sainsbury's, Morrison's, Ocado and most big supermarket chain or online, again, it's all in the recipe, there are 27 different ways being passed down from generations of how to make the lovely, soft, squidgy balls, mine came from my mother in law originally and I started trying it in the kitchen and adapted it to my liking but always "it's almost as good as Mum's" as Jonny always like to tease me :)))
Kneidles/Matzo Balls/Alkies
Preparation & Cooking time 30 minutes
Makes 20 medium Matzo Balls/ Kneidles/Alkies
Ingredients:
3 Eggs
200gr Rakusen's Fine Matzo Meal
300ml Water
a pinch of sea salt and ground white pepper
A big pot of boiling water on the medium hob to boil the rolled Matzo balls.
Recipes:
Beat the eggs in a big mixing bowl, pour the water in and seasoning and carry on beating until everything is well mixed, you can just used a fork and beat it like you would to make scrambled egg or omelette, I like to put seasoning in the mixture rather than in the boiling water, I think it makes it much tastier. When the eggs, seasoning and water are well mixed, pour the fine matzo meal in the mixture and using the same fork mix it really well. The mixture at this point should resemble a gooey sticky dough. Dip your hands in a bowl of cold water, take a spoonful of dough and roll it into a ball and drop it in the boiling water. The secret is to always keep your hands wet the moisture keeps the dough from sticking and makes rolling and dropping a lot easier. When it's cooked the Matzo balls will start floating to the water surface, you can at this point fish it out keep it in a bowl ready for later, I happen to like putting it in my pot of simmering chicken soup for the last 30 minutes, it will expand to greatness and absorb all the tasty flavour and goodness of the soup and keeps from my husband whose favourite past time since he could reach the kitchen side was to sneak a few Alkies at the time for his snack and leaving my mother in law panicking because there wasn't enough Alkies for all the 27 guests she had invited for Friday Night Dinner.
Lokscen
Locksen is the pasta/noodles like accompaniments for the Chicken Soup, there's many different brands and shape and width, my favourite ones is Manischewitz Fine Premium Egg Noodles, can be bought in all big supermarket chain, or Kosher Shops and Delis in North Manchester I go to Cooper's on Bury Old Rd, Halpern's on Leicester Rd or Boyko's on Windsor Rd a few shop away from Vidal's the Best Butcher in town!!!
It takes literally 10 minutes to make, all you need is 150gr of Locksen and a pot of boiling water on the medium hob, put the dried Locksen in, watch it boil away and after 5 minutes take it off the hob and strain it through a fine colander, that's got to be easy??? You do have to stand there and watch it boil though, my first few batches of Locksen came out too soft and overcooked, you want yours to be al dente, soft but still has a bite to it. Locksen you can set a side and put about one tablespoon worth into individual bowls, it will be safe from Jonny, he's not into cold Locksen.
Tuesday, 12 January 2010
The Golden Jewish Chicken Soup
Jonny, my darling handsome husband is a good Manchester Jewish boy, at the time working between Hong Kong and China, living in Hong Kong and enjoying a great expat live.
I was a flight attendant, dating a few seemingly gorgeous expats :), out in a bar in Wanchai one faithful night, minding my own business and having a great time.
Jonny came over introduced himself and the rest was history, after a few meaningless dates, a couple of months break and Ruby Tuesday second first date, we fell madly in love, got engaged, three weddings - Registry in Manchester 2000, Chinese Tea Ceremony in 2001 and Chuppah White Wedding in Hong Kong 2002 , I am now the Oriental Jewish girl, living in Manchester Jewish Ghetto and loving THE Life!!!
This is the perfect Chicken Soup, it's traditional (as in cooked for 3 hours), chickeny (use real hen and no flavouring except for salt/pepper) and absolutely yummy with great health benefit, it's the Jewish Penicillin.. tried and tested.
When I first started my Jewish Conversion, my first and foremost interest was the FOOD!!! From all my travel especially America, I have become accustomed to the Salt beef Pastrami, The Smoked Salmon Cream Cheese Bagel, The Fish Ball and Latkes, but nothing intrigues me more than the Jewish Chicken Soup, it was the whispers, the rating my brother in law used to give his mother - my gorgeous mother in law Freda, the different recipes, to use or not to use of parsnip or Osem Chicken flavoring, I was hooked on it, I wanted to produce the Perfect Golden Chicken Soup, 9 years later, here I am sharing my tried and loved recipe, it's not as hard as everyone that makes it would like you to believe, I promise!!! Try it.. let me know!!!
Serves 8
Preparation & Cooking time 3 1/2 hours
Ingredients:
1 whole hen cut up into 8 ( ask your butcher to do it, mine is Vidal's from Windsor Rd, Manchester and he gives me puppeck-the chicken stomach and the golden eggies-young eggs from inside the chicken).
1 medium brown onion, peeled leave whole.
5 carrots peeled and sliced.
1 celery heart.
1 white part of medium leek, if it's too big for your pot, cut it in half.
1 tablespoon of sugar
1 teaspoon sea salt
half a teaspoon ground white pepper
Cooking direction:
Put all ingredients in a big soup pot, I like to put the carrots at the bottom, the cut up hen on the next layer and the rest of vegetables next, it just makes it easier for you to fish it out at the end of the cooking period and it protect the carrots from being stir around and getting mushed up, I don't know about your but my Jewish Princess and Prince like their sweet chicken soup carrots in perfect condition!!!
Pour hot boiling water from the kettle over the top, I use about 1.5 litres of water but make just make sure it just about covers the ingredients, you don't want it too watery because it will alter the taste. Put the pot on the stove on high heat, when it first come to boil skim off all the scum from the top (brown bits and bits of excess fat from the hen, you can skinned the hen too if you are being very healthy, I sometimes do and there's always less scum to skim off) and once it's boiling, turned your heat down to just simmering and leave it on for around 3 hours covered.
At the end of the cooking period, skim the fat off the top of the soup and take out the onion, leek, celery and hen out of the soup, I put it in a colander on a plate so any soup dripping from it can be save and pour back in the pot, at this stage you should have a pot of golden chicken soup, add salt and white pepper to your personal taste put the Alkies/Kneidles and locksen in each individual bowl, pour in soup, carrots, golden eggies and puppeck ready to serve,.. enjoy!!!
I was a flight attendant, dating a few seemingly gorgeous expats :), out in a bar in Wanchai one faithful night, minding my own business and having a great time.
Jonny came over introduced himself and the rest was history, after a few meaningless dates, a couple of months break and Ruby Tuesday second first date, we fell madly in love, got engaged, three weddings - Registry in Manchester 2000, Chinese Tea Ceremony in 2001 and Chuppah White Wedding in Hong Kong 2002 , I am now the Oriental Jewish girl, living in Manchester Jewish Ghetto and loving THE Life!!!
This is the perfect Chicken Soup, it's traditional (as in cooked for 3 hours), chickeny (use real hen and no flavouring except for salt/pepper) and absolutely yummy with great health benefit, it's the Jewish Penicillin.. tried and tested.
When I first started my Jewish Conversion, my first and foremost interest was the FOOD!!! From all my travel especially America, I have become accustomed to the Salt beef Pastrami, The Smoked Salmon Cream Cheese Bagel, The Fish Ball and Latkes, but nothing intrigues me more than the Jewish Chicken Soup, it was the whispers, the rating my brother in law used to give his mother - my gorgeous mother in law Freda, the different recipes, to use or not to use of parsnip or Osem Chicken flavoring, I was hooked on it, I wanted to produce the Perfect Golden Chicken Soup, 9 years later, here I am sharing my tried and loved recipe, it's not as hard as everyone that makes it would like you to believe, I promise!!! Try it.. let me know!!!
Serves 8
Preparation & Cooking time 3 1/2 hours
Ingredients:
1 whole hen cut up into 8 ( ask your butcher to do it, mine is Vidal's from Windsor Rd, Manchester and he gives me puppeck-the chicken stomach and the golden eggies-young eggs from inside the chicken).
1 medium brown onion, peeled leave whole.
5 carrots peeled and sliced.
1 celery heart.
1 white part of medium leek, if it's too big for your pot, cut it in half.
1 tablespoon of sugar
1 teaspoon sea salt
half a teaspoon ground white pepper
Cooking direction:
Put all ingredients in a big soup pot, I like to put the carrots at the bottom, the cut up hen on the next layer and the rest of vegetables next, it just makes it easier for you to fish it out at the end of the cooking period and it protect the carrots from being stir around and getting mushed up, I don't know about your but my Jewish Princess and Prince like their sweet chicken soup carrots in perfect condition!!!
Pour hot boiling water from the kettle over the top, I use about 1.5 litres of water but make just make sure it just about covers the ingredients, you don't want it too watery because it will alter the taste. Put the pot on the stove on high heat, when it first come to boil skim off all the scum from the top (brown bits and bits of excess fat from the hen, you can skinned the hen too if you are being very healthy, I sometimes do and there's always less scum to skim off) and once it's boiling, turned your heat down to just simmering and leave it on for around 3 hours covered.
At the end of the cooking period, skim the fat off the top of the soup and take out the onion, leek, celery and hen out of the soup, I put it in a colander on a plate so any soup dripping from it can be save and pour back in the pot, at this stage you should have a pot of golden chicken soup, add salt and white pepper to your personal taste put the Alkies/Kneidles and locksen in each individual bowl, pour in soup, carrots, golden eggies and puppeck ready to serve,.. enjoy!!!
Monday, 11 January 2010
Day One... x
Hi.. my name is Yulie Christina Wagman, call me Yulie, originally from Jakarta, Indonesia, born and bred until when I was 19, I landed my first job, as a flight attendant, for Cathay Pacific Airways, a Hong Kong based International airlines, it was the best 8 years of my single, adult, money earning life ;))) It was the job that I think defines a lot of me as a person until today and will be for a lot more years to come. "I was a Flight Attendant!!!"
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