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!)
Yum. I wish my kids liked carrot cake. If I make it (similar recipe to this one), I end up eating most of it.ReplyDelete
That looks yummy. Does the baking paper make for easier cleaning or is there another reason you use it? Does the kugel stick to it?ReplyDelete
I have a carrot kugel that uses jars of baby food carrots--but I haven't found baby carrots here in Israel. ARe there any here?
Mmm... looks delicious! This is TOTALLY pushing the "kugel" envelope... which I often say is just an excuse to serve cake with the main course. I'm definitely adding this to the menu for tomorrow!ReplyDelete
Thanks for the link! I hope people will let me know if I have missed anyone from the kosher blog list.ReplyDelete
The carrot bread looks great. Most people I know serve carrot muffins (warmed up) year round for what seems like every Shabbos. The recipe usually involves baby food carrot--I like the idea of grated carrot better. And mango juice is an excellent idea.
@Baila: I think you could substitute mashed canned carrots, or boil and mash fresh carrots as a substitute for the baby food carrots.
I like quinoa salad and couscous salad with with chickpeas for summer meals. They feel light, but are substantial. And my husband always wants fruit soup.
Leora - Not coincidentally, the only one of the Shiputzim kids who doesn't like this kugel is the one who refuses to taste it, because "it has carrots in it" [sic]... :-)ReplyDelete
Baila - The baking paper is instead of greasing the pan, and it peels off the kugel very easily.
Jennifer - To paraphrase a favorite family joke, "in Europe, we didn't eat carrot kugel on Shabbos..." ;-)
Laura - When possible, I like to use mango juice for baking recipes - e.g. this cake - that call for juice. Shabbat Shalom to you and your family!
Oooh... I like your pretty loaf pans!ReplyDelete
And - bteiavon :)
This looks wonderful!ReplyDelete
I have seen baby carrot food here in Israel and like to add it even when I use grated carrots-it adds moisture. But I agree that not every supermarket carries-they seem to have pureed fruit but not pureed vegetables.ReplyDelete
Toby - Thanks. I like them too! :-) (They're Pyrex.)ReplyDelete
Ilana-Davita - And the best part is that it's really very easy to make.
Malke - Random bit of trivia for the day: The Hebrew word for baby food jars is - gehrrr-behrrrim (even when it isn't Gerber brand!)... :-)
This is very similar to a carrot kugel I make, though it calls for orange and lemon juice and bakes at a lower temperature.ReplyDelete
During the summer I sometimes make a somewhat spicy carrot salad that uses tomato sauce and soy sauce in the dressing. It has to marinate for 24 hours, so it's a good thing to make ahead for Shabbat.
Ariella - Does your salad call for cooked carrots or raw ones?ReplyDelete