WELCOME TO THE JEWISH PRINCESS - HOME OF JEWISH PRINCESS COOKING
AUTUMN IS HERE - THIS IS THE TIME TO STOCK UP ON STOCK
GET YOUR SHISSELS OUT AND SOUP IT UP
MAKE A BATCH AND FREEZE (recipe below)
JP HONEY-ROASTED BUTTERNUT SQUASH SOUP
2kg/4 1/2 lb Butternut squash, cut into 7.5cm/3 inch wedges and deseeded
3 tablespoons olive oil
salt & black pepper to taste
4 onions finely chopped
4 carrots, topped, tailed & finely chopped
2 teaspoons dried parsley
4 tablespoons vegetable bouillon powder dissolved in 2.4 litres/10 cups of boiled water
1 1/2 tablespoons runny honey
Pre-heat the oven to 240c/475f/gas mark 9
Brush the squash wedges with a little olive oil and place them on a roasting tray
Dot the wedges with garlic pure
Roast for 45 minutes
Cool then scoop the flesh off the skin
Heat 3 tablespoons olive oil in a large saucepan
Add onions and carrots and sweat for 10/15 minutes until soft
add the parsley
Pour the stock onto the vegetables bring tot he boil then turn down heat and simmer for approximately 20 minutes
Add the squash and simmer for a further 5 minutes
Blend until smooth and stir in honey
JP HONEY CAKE
250g - 1 & 3/4 cups self-raising flour
110g - 1/2 cup soft brown sugar
150ml - 2/3 cup corn oil
175g - 3/4 cup golden syrup
75g - 1/4 cup black treacle (molasses)
2 large eggs
juice of 1 lemon
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
150ml - 2/3 cup boiled water
Pre-heat oven to 180c/350f/gas mark 4
Using a mixer, beat all the ingredients, except the boiled water
When the mixture is smooth slowly add the boiled water and continue mixing
Pour the batter in to a greased and lined 25cm loaf tin
Bake for approximately 40-50 minutes
Turn out and cool before serving (or better yet wrap and leave for a few days for extra stickiness)
This recipe is steeped in securiity, and has been in the family for centuries. However you can find this recipe in The Jewish Princess Feasts and Festivals (shhh don't tell everyone!!)
If you want to make these delicious honey cakes into bite size beauties just spoon batter into cup cake cases as seen below and bake for less time (approximately 10/15 minutes)
NEWS FLASH:- THE MODERN JEWISH TABLE - SKYHORSE PUBLISHING
RELEASE DATE USA AUGUST 2017
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Embrace THE PRINCESS POSITIVE - Life is for LIVING with a capital L - Life is not a dress rehearsal even though dresses do play an important part in every Princess' life.
Welcome to the Jewish Princess website, this is the home of Jewish Princess cooking and Jewish Princess lifestyle.
The site is filled with Jewish Recipes, from traditional to nouveau. Find out culinary answers to the Jewish holidays – Rosh Hashanah, Yom Kippur (the High Holy days) Honey Cake, Succot, Holishkas, Channukah, Doughuts Purim, Hamantaschen, Shavuot, Cheesecake and Passover, using recipes with that secret ingredient matzo.
Learn how to make Princess Perfect recipes from Chicken soup, Bean and Barley Soup, Bloody Mary Borsht, chopped liver, lockshen pudding, latkas, apple strudel, the list is endless.
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Georgie Tarn and Tracey Fine are the creators of the Jewish Princess and the Jewish Princess Brand.
The Jewish Princesses, authors of The Jewish Princess Cookbook, Having Your Cake and Eating It, The Jewish Princess Feasts & Festivals with Family and Friends and their latest 'Must Have' lifestyle guide The Jewish Princess Guide to Fabulosity. They are regular food columnists for the Jewish Chronicle and regularly appear on UKTV Food, Market Kitchen and The UK Kitchen.
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