The Jewish Princess.com Jewish Princess Cookery and Recipes
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WELCOME TO THE JEWISH PRINCESS - HOME OF JEWISH PRINCESS COOKING

AN EXCITING YEAR IS AHEAD - OUR NEW BOOK IS COMING OUT IN THE USA

THE MODERN JEWISH TABLE PUBLISHED BY SKYHORSE

IF YOU WANT TO BE THE FIRST TO GET A COPY PLEASE E MAIL:- info@thejewishprincess.com

SCROLL DOWN FOR FABULOUS VALENTINES DESSERT

 

                    Georgie                        Tracey

PRUNE AND CHOCOLATE HAMANTASHEN

Makes approximately 40

 

 

FOR THE FILLING

 

200g dark chocolate

140g soft dried prunes

2 tablespoons sour cream

1 tablespoon brandy

 

FOR THE PASTRY

 

250g softened unsalted butter

80g light brown sugar

2 large egg yolks

400g plain sifted flour

1 teaspoon baking powder

3 tablespoons (smooth no pulp) orange juice

 

 

PRE HEAT THE OVEN TO 180°C/350°F/GAS MARK 4

 

Make the filling first. Break the chocolate into squares and place them in a double-saucepan (bain-marie) or in a small, heatproof bowl over a pan of hot water to melt.

 

Once melted remove the chocolate from the heat and add the rest of the filling ingredients. Blend until smooth.

 

To make the pastry, beat the butter and sugar together until pale.

 

While still beating slowly add the egg yolks to the mixture one at a time.

 

Still beating, add spoonfuls of the dry ingredients until all used up.

 

Continue to beat until this is all incorporated then slowly add the orange juice.

 

On a very well-floured board pat out the pastry with your hands to approximately 5mm in thickness.

 

With a 7cm cookie cutter, cut the pastry into circles and place them on baking tray lined

with baking parchment.

 

Moisten the edges of each circle (do one at a time) with water, then place a teaspoon of the chocolate mixture in the centre of each. Fold in the edges to form a triangle shape.

Bake for approximately 15-20 minutes or until the pastry is a pale golden brown.

 

Leave to cool on the baking tray before serving.

 

 

JP’s Note

 

This year Purim starts when Shabbat ends on the 11th March. Why not bake some of these delicious Hamantashen and give them as “Mishloach Manot” (food gifts) to your friends and family.

 

 

 

 

 

 

NUTTY RASPBERRY MERRINGUE CAKE

 

 

INGREDIENTS

5 egg whites

300g caster sugar

1 teaspoon vanilla essence

150g hazelnuts, bashed to resemble breadcrumbs

284 mls double cream (you can substitute cream for parev cream)

450g fresh raspberries

icing sugar

 

EQUIPEMENT

 

You will need 2 x 20cm (8in) sandwich tins, Bakewell/baking paper, electric mixer, ziplock bag, rolling pin,

preheat oven to 160°c, 325°f, Gas mark 3

 

METHOD

 

Place the hazelnuts in a ziplock bag and bash then with a rolling pin to resemble breadcrumbs.

 

Whisk the egg whites until stiff.

 

Slowly add the caster sugar and continue to whisk.

 

Fold in the vanilla and hazelnuts.

 

Grease the tins and line the bottom with baking paper (heart shaped if you have).

 

Divide the mixture into the two tins.

 

Bake in a preheated oven for approximately 30-40 minutes.

 

Remove from the oven and leave to cool.

 

Turn the cakes out onto a wire rack.

 

Remove the paper from the bottom of the cakes. (don’t worry if the meringue is a little cracked, it adds to the charm of this delicious desert).

 

A couple of hours before you want to serve the Meringue Cake,

 

whisk the cream and fold in half of the raspberries.

 

Sandwich the two cake halves together with the mixture and place on a serving plate.

 

Puree the other raspberries together with some icing sugar. Keep tasting until you have it right and put in a jug for serving.

 

Sieve icing sugar over your cake.

 

When serving a delicious slice of meringue, pour over the raspberry sauce.

 

JP’s Note

 

As it’s Valentines why not enjoy eating this delicious desert with two spoons. Sharing is caring x

 

 

 

 

 

 

 

 

 

JP HONEY-ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

2kg/4 1/2 lb Butternut squash, cut into 7.5cm/3 inch wedges and deseeded

3 tablespoons olive oil

garlic putee

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

METHOD

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

Then season

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

Check seasoning

 

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JP HONEY CAKE

INGREDIENTS

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

METHOD

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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