As in many Israeli homes, here in TRLEOOB (=the real life equivalent of our blog), cholent season officially ends a few weeks before Pesach (i.e. as soon as we finish up our barley supply).
Which means that our summertime Shabbat lunches tend to be heavy on the salads but also include lighter kugels -such as oatmeal apple crisp or carrot bread:
Adapted from the “Spice and Spirit” cookbook (aka “The Purple Cookbook'’)
- 2/3 cup oil
- 1 cup brown sugar
- 2 eggs
- 6 TBSP mango juice (orange juice works too)
- 3 cups flour
- 2 heaping tsp baking powder (i.e. one envelope, for my Israeli readers)
- 1 tsp baking soda
- 1½ tsp salt
- 1 tsp cinnamon
- 4½ cups grated carrots
Mix oil and sugar. Beat in eggs. Add juice and dry ingredients. Add carrots and mix well. Pour batter into two baking-paper-lined loaf pans. Bake at 350 degrees for 45-60 minutes or until done.
Serve cold or at room temperature.
What are some of your favorite side dishes for Shabbat lunch during the summer months?
!שבת שלום ומבורך
P.S. Don’t miss Pragmatic Attic’s wonderful list of kosher food blogs. (Thank you, Laura, for including Our Shiputzim!)