Falmer

Falmer Ex-Private Chef… DJ… DUMB B**CH
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It’s only cringy till it works

30/08/2026

✡️ SHANA TOVA ✡️

HONEY BAKLAVA

INTRODUCE YOUR SWEET NEW YEAR WITH SOMETHING DIFFERENT

- 14 sheets of phyllo pastry
- 1 cup of melted margarine // butter
- 0.75 cup crushed walnuts
- 1 tsp cinnamon
- 1 apple, peeled and grated

- 1 cup honey
- 1/2 cups caster sugar
- 1/4 cup water
- 2 tbsp lemon juice
- 1 cinnamon stick
- 3 thin slices of apple

1. Preheat oven to 350’F (175’C)
2. In food processor or finely chop walnuts, and combine in a bowl with grated apple and tsp of cinnamon - set aside
3. Line up all sheets of phyllo pastry and trim to fit baking dish
4. Brush baking dish with melted margarine // butter and then place one sheet of phyllo pastry on top and lightly brush with melted margarine, repeat 3 times
5. Spread 1/2 the nut-apple mixture evenly on top
6. Scrunch up the trimmings of phyllo pastry and place around the dish (to elevate the next layers)
7. Lay another sheet of phyllo on top and lightly brush with melted butter - repeat 3/4 times
8. Add the rest of the apple-nut mixture and spread evenly - followed by a scrunch layer of phyllo trimmings
9. Lay a sheet of phyllo again and brush with melted margarine - repeat 4 more times and make sure to brush the finished top with margarine // melted butter
10. Cut into slices (like a pizza) before baking it (easier to remove pieces after it’s cooked)
11. Bake for 40-50 minutes - you want it golden brown on top
12. Whilst it’s baking, make the syrup. Combine honey, sugar, water, lemon juice, cinnamon stick and apple slices in a saucepan and bring to simmer; making sure to simmer for 10 mins until thickened slightly. Once finished remove from heat
13. Once baklava has finished out the oven, immediately pour the warm syrup over it
14. Let syrup soak for 4 hours… or be like me and don’t wait
15. Top with crushed honeycomb or dried petals
16. ENJOY

28/08/2026

✡️ SHANA TOVA & SHABBAT SHALOM ✡️

THE PERFECT CHICKEN (MELISSA’S CHICKEN)

STRESS-FREE RECIPE

- 1 whole chicken, jiblets removed
- 1 bag of table salt

1. Pre-heat oven to 350’F (180’C)
2. Place a baking sheet onto a FLAT baking tray
3. Lay chicken in the centre, with legs tied up
4. Pour an unhealthy amount of salt around the chicken, DON’T LET IT TOUCH THE CHICKEN. You want a solid amount surrounding it, like a salt moat
5. Place into the oven for around 1 hour and 15-30 mins (1.20 hrs if a fan assisted oven)
6. Take out and loosely cover with tin foil for 10 mins to rest
7. Carve chicken
8. ENJOY

27/08/2026

✡️ SHANA TOVA ✡️

MEDOVIK (HONEY LAYERED CAKE)

NOTHING BUT HAPPINESS & SUCCESS - HAPPY NEW YEAR YOU TO MENSCHEM

- 150g unsalted butter//margarine
- 250g granulated sugar
- 160g honey
- 3 large eggs
- 1.5 tsp bi carbonate soda
- 580g all-purpose flour

- 750ml double // parve whipping cream
- 600g sour cream // soya yoghurt
- 225g icing sugar
- 2.5 tsp vanilla extract

1. Set a large bowl over a small saucepan filled a quarter of boiling water. Melt butter, sugar and honey - stir till smooth
2. Once melted, remove from heat and whisk in eggs
3. Fold in bi carbonate soda and flour. Mix until it forms a dough - cover in clingfilm and let rest for 30 mins in fridge
4. Weight out dough and divide by 12 (You’re aiming for 12 layers of cakes)
5. Roll out each one till around 2-3mm thick and bake @ 180 degrees Celsius for 5 minutes
6. Once finished, use a cake tine to cut a silhouette around the baked dough, use fingers to remove the excess dough - DON’T THROW THIS AWAY!!!!
7. Repeat this process until each one is baked
In the meantime, stir icing sugar and vanilla extract into sour cream until incorporated. Wish the double cream till it creates stiff peaks and fold into the sour cream mixture until incorporated
8. Once all layers have been baked, lay one on a flat plate and top with a big dollop (heaped tbsp) of the cream mixture ontop and spread out evenly till the edges
9. Repeat this process and finish with cream at the top. Run a small spatula around the edge of the cake to add rest of cream mixture covering it entirely
10. Using a food processor, blitz the leftover baked bits until it turns into a fine crumb
11. Sieve blitz crumbs on top of the cake and using your hands to palm it into the side of the cake
12. ENJOY

25/08/2026

PERSIANS DO THE BEST KEBABS… END OF

JUJEH KABAB (PERSIAN SAFFRON CHICKEN KABAB)

ad cooked on the Big Green Egg

- 500g boneless, skinless chicken thighs or breast, cut into 2-inch cubes
- 1 large onion, grated (juice only, pulp discarded)
- 0.5 tsp saffron threads, ground
- Few ice cubes (for blooming saffron)
- 30 ml fresh lemon juice
- 1.5 tbsp olive oil
- 0.8 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp unsalted margarine or butter, melted (for basting)

- 2 plum tomatoes, halved
- 0.5 tbsp sumac, for serving

1. Light Big Green Egg for direct cooking, for open fire cooking
2. Bloom the saffron: Grind saffron threads, ground to a fine powder then add ice cubes and let sit for 10 mins
3. In a large bowl whisk together onion juice (pulp discarded), saffron water, lemon juice, olive oil, salt and pepper. Marinade chicken thighs // breast, cover and in fridge for 4 hours, ideally overnight
4. If using wooden skewers, soak in water for 30 mins before using. Thread marinated chicken pieces onto flat wooden or metal skewers pressing them close together. Also skewer tomatoes on separate skewers
5. Place skewers onto open flame and turn every 30 seconds, cooking for a total of 15 mins and brushing with tbsp unsalted margarine or butter continuously until charred in spots and cooked through. Baste a final time as they come off the heat
6. Grill plum tomatoes, cut in half for around 6-8 mins, cooked and till lightly charred
7. Serve the skewers hot over saffron rice with grilled tomatoes and wedge of lemon, with flatbread
8. ENJOY

21/08/2026

✡️ SHANA TOVA & SHABBAT SHALOM ✡️

APPLE & HONEY CAKE

STRESS-FREE RECIPE ALL IN A BLENDER

- 120 milliliters neutral oil (vegetable or sunflower)
- 250 g honey
- 3 large eggs
- 60 ml strong brewed coffee or tea, cooled
- 60 ml apple juice or apple cider
- 1 tsp vanilla extract
- 1 apple, peeled and roughly chopped (to blend into the batter)
- 220g plain (all-purpose) flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 0.3 tsp salt
- 2 medium apples, peeled and diced small (to fold in)
- 4 tablespoons honey, warmed with 1 tbsp hot water, for soaking

1. Preheat oven to 170°C (325°F/gas mark 3). Grease 9-inch round pan
2. Add neutral oil, honey, eggs, either strong brewed coffee or tea cooled, apple juice, vanilla extract and 1 apple (peel and seeds removed). Blend until it’s silky smooth
3. Add dry ingredients to blender - flour, baking powder, baking soda, cinnamon and salt. Pulse briefly just until no flour is showing
4. In the same blender add 2 grated apple, peel and seeds removed. Fold apples in, until they’re incorporated
5. Pour the batter into the cake tin and bake for around 50-55 mins until a skewer comes out clean
6. 5 mins before the cake is done, add 4 tbsp of honey and 1 tbsp of boiling water to a jug, mix briefly and then into the microwave for 20 seconds
7. Once the cake is finished baking, poke as many holes as you’d like and pour the golden honey syrup all over, letting it soak in
8. Wait 20 mins, then serve. I drizzle a bit more honey of top before serving
9. ENJOY

18/08/2026

THE EASIEST WAY TO TASTE JERUSALEM AT HOME

JERUSALEM MIXED GRILL

ad using Big Green Egg

- 300g boneless, skinless chicken thighs, (2-3cm) chunks
- 150g chicken livers, trimmed of any sinew
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1½ tbsp olive oil, plus more for frying the onions
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- Pinch of allspice
- ¼ tsp chili flakes or cayenne (optional, for heat)
- Juice of ½ lemon
- Salt to taste
- Fresh parsley, chopped, for serving
- Amba and pitas, to serve, if you want the sandwich version

1. Heat up pan inside Big Green Egg, and add olive oil to pan. Heat up slightly then add onions, and cook them slowly with dome open for 20-30 mins until they’re golden brown. Set aside once finished
2. Close dome and heat up pan till piping hot. Add a small amount of olive oil and add chicken breast/thighs. Cook on all sides until charred, set aside. If using raw chicken liver, sear in pan until cooked on all side, then add cooked chicken back into the pan
3. Then add all of the seasonings at once and turn each piece to ensure they’re all covered with the seasonings
4. Squeeze lemon onto and add the cooked onions back into the pan, adjust with salt
5. Pile onto a plate, with parsley ontop and serve with rice or pita. With amba, tahini and pickles
6. ENJOY

16/08/2026

THIS JEWISH WOMEN’S LEGACY IS UNFORGETTABLE & VITAL

SFENJ BRÛLÉE
(A fusion of Claudia’s Sfenj recipe with crème brûlée)

- 500g strong white flour
- 7g instant yeast
- 1 tsp salt
- 1 tsp sugar
- 350ml lukewarm water
- neutral oil for frying

- 4 egg yolks
- 60g caster sugar
- 25g cornflour
- 300ml whole milk
- 100ml double cream
- 1 vanilla pod or 2 tsp vanilla paste
- pinch salt

- 200g caster sugar
- 60ml water
- few drops lemon juice (optional)

1. Mix flour, yeast, salt, sugar. Gradually add water to make a very wet, sticky dough (don’t add extra flour). Wet-hand stretch-and-fold 4-5 times. Cover, prove somewhere warm 30-40 min until doubled
2. Scrape vanilla seeds or add vanilla paste into milk + cream, heat to just below boiling. Whisk yolks, sugar, cornflour, salt until pale. Slowly whisk in hot milk, return to pan, cook on medium, whisking, until thick (2-3 min). Sieve, press clingfilm to surface, cool over ice water until pipeable. Fill a piping bag
3. Heat sugar + water (+ lemon juice) in a light pan, no stirring, just swirl. Cook to deep amber (170-175°C). Rest 30 sec off heat, then keep warm and fluid while frying/dipping, it hardens fast. Caution: extremely hot, keep away from kids, don’t touch bare-handed
4. Heat 5cm oil to 180°C. Wet hands, stretch a golf-to-tennis-ball piece of dough into a rough ring. Fry 2-3 at a time, 1.5-2 min per side until deep golden. Drain on a wire rack, not paper.
5. While still warm, dip the top dome in caramel, twist to control drips. Rest caramel-side up 1 min to set glassy. Rewarm caramel gently if it seizes. Place cooked sfenj onto a plate filled with caster sugar to cover bottom
6. Once caramel is firm, poke a hole in the side/underside with a skewer. Pipe in crème until you feel resistance. Serve immediately, within 20-30 min for best texture
7. ENJOY

15/08/2026

CURRY IN HOT WEATHER… TERRIBLE IDEA

CHICKEN AMBA CURRY

ad with the Big Green Egg

For the chicken

- 8 bone-in, skin-on chicken thighs (about 1.8kg / 4lb)
- Kosher salt and black pepper

For the amba base
- 2 tbsp neutral oil or schmaltz
- 2 medium onions, finely diced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp garam masala
- ½ tsp cayenne
- 2 tbsp tomato paste (for body and colour only — not the base)
- ¾ cup (180g) amba — the sauce base
- 1¼ cups (300ml) chicken stock
- ½ cup (120ml) coconut milk
- Salt, to taste To finish

- 2 tbsp amba, stirred in raw at the end to keep its bright pickle tang
- Handful fresh cilantro, chopped
- Rice or flatbread, to serve

1. Insert the convEGGtor and bring the dome to about 180’C / 350’F, then set a cast iron Dutch oven on the grid to heat
2. Warm the oil in the Dutch oven, add the cumin and mustard seeds and let them pop, then add the onions. Close the dome and cook 10–12 minutes, stirring once or twice, until golden
3. Add the garlic and ginger, cook 1 minute, then stir in the turmeric, coriander, garam masala and chili powder and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly
4. Whisk the amba with the chicken stock and coconut milk until smooth, then pour into the pot. Simmer uncovered, dome closed, for 10 minutes, stirring occasionally, until the base thickens enough to coat the back of a spoon. Season with salt
5. Add the chicken. Season the thighs with salt and pepper, then nestle them into the base skin-side up, spooning sauce over the top so they’re partly submerged
6. Close the dome and cook indirect at 180°C / 350°F for 35–40 minutes
7. Off the heat, stir through the final 2 tbsp of raw amba and adjust salt and acidity to taste
8. Garnish with cilantro, serve straight from Dutch oven
9. ENJOY

14/08/2026

STRESS-FREE JEWISH MOTHER APPROVED RECIPE

SHABBAT SHALOM 🫶

- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 4 tsp salt
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp paprika
- 1 tbsp honey
- Juice of 1 lemon
- 2 onions, sliced
- 2 cups basmati rice, washed and drained
- 4 cups chicken stock (or water)

- Pomegranate molasses, to finish
- Fresh cilantro or parsley, to finish

1. Preheat the oven to 400°F (200°C)
2. Lay chicken thighs in tray and cover with all seasonings, with honey and lemon juice
3. Add onions, garlic & rice
4. Then add chicken stock and mix everything by hand or spoon
5. Spread the rice and chicken thighs evenly and cover with tin foil
6. Bake in oven for 45-55 mins
7. Take off tin foil and bake in oven for further 10 mins
8. Garnish with either cilantro or parsley and pomegranate molasses
9. ENJOY

12/08/2026

JEWISH ICONS EP. 8: GAL GADOT

SHAKSHUKA w/ ARAB SALAD

- Olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green pepper, diced
- 800g tomatoes (tin or fresh - CORE REMOVED!!)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp sugar
- 1/2 cup water
- 6 eggs
- Salt and freshly ground pepper
- Fresh parsley, chopped, to garnish
- Feta, garnish
- Bread, to serve

- 4 ripe tomatoes, finely diced
- 2 Persian cucumbers, finely diced
- 1/2 red onion, finely diced
- Handful flat-leaf parsley, chopped
- Juice of 1 lemon
- 2–3 tbsp olive oil
- Salt, to taste

1. Heat olive oil in a wide pan over medium heat. Sauté onion and pepper for 5 minutes until softening, then add garlic for around 30 seconds
2. Add all spices, and boom for a couple of minutes. Once fragrant, add scored tomatoes and cover with lid. Simmer on low for 15 minutes, until the skins of tomatoes are beginning to peel off, and using tongs remove skins
3. Once skins are removed, mash all tomatoes down with the back of a fork. Stir and let simmer for 10 mins
4. Make 6 wells in the sauce with a spoon and crack an egg into each, keeping yolks intact
5. Cover and cook on low heat for 8-10 mins, until whites are set and yolks are still soft - keep an eye on the yolks
6. Uncover, scatter with parsley, feta and olive oil, and serve straight from the pan
7. ENJOY

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