Food History

When I moved out of home I did a lot of overseas travel. When you can cook and you travel, everyone wants you to cook dishes associated with your native country. Some of the recipes in this section of my book of secrets (which now ought to be renamed my book of not many secrets) are because I love them (challah), some because I love making them (macaroons) and some because everyone demanded them (pavlovas). For most recipes, the person who gave me their version is written down – I’m going to include the personal name of the recipe-giver, just in case they happen upon these recipes. If you’re one of these people, it means I remember you fondly, even if we’ve lost touch.

Challah (traditional bread, for Friday nights –from Nancy)

Stir 1 sachet yeast in ¼ cup lukewarm water and let sit 5 minutes.

Mix 4 ½ cups flour, 2 tbs oil, 2 tsp salt, 2 eggs and 1 cup water together. Add the yeast mixture and stir well. Knead until smooth. Let rise one hour.

Thump down. Knead briefly. Break into three pieces. Braid.

Let rise one hour. Beat an egg yolk and brush the top of the load with it. Sprinkle with poppy seed. Bake at 350 degrees F for about one hour.

Coconut Macaroons (from my mother)

3 egg whites
1 cup sugar
2 tsp corn flour
2 cups coconut
vanilla essence
glace cherries to decorate

Beat egg whites until stiff. Add sugar in small quantities, beating well after each addition. Add cornflour. Beat over saucepan of fast boiling water until mixture begins to cook on the bottom of the basic. Fold in coconut and essence.

Place in small heaps on greased trays. Decorate with cherry.
Place in the lower half of a moderately slow over (160 degrees C) for c 25 minutes. Cool.

Pavlova (from my mother)

3 egg whites
12 tbs sugar
1 tsp vinegar
2 tsp cornflour
cream
fruit and other toppings

Beat egg whites until stiff and dry. Add sugar in small quantities, beating well after each addition. When sugar completely added and dissolved, add vinegar and cornflour.

Spread or pipe in desired shape on greased and cornfloured tray. Place in slower half of very slow oven (120 degrees C). Leave in oven with door ajar until cold. Fill with cream (whipped with sugar if you prefer it sweet) then top as desired.