This Week’s Shabbos Menu

It’s nearing the end of the work day, and the hours are inching closer to Shabbat. It’s been a long and difficult week and I’m really looking forward to the compulsory break and connection to something other than work and routine.

Here’s what was cooking in my kitchen last night and what’s going to get guzzled this evening 🙂

  • Challah (perhaps Zaatar & Paprike, and a Sugar Crystals ones)
  • Butternut and Red Lentil Soup
  • Sushi salad (my very first time making this!)
  • Coconut crumbed chicken (don’t know it til you try it!)
  • Green beans
  • Corn tart/kugel
  • Meat pizza (another first, we had extra pastry and meat left over so had a small one for dinner last night. YUM!)
  • Apple cake (my favourite)
  • Vanilla ice-cream (it goes best with apple cake!)

I never managed to take any pictures. The shabbos cooking chaos took over.

Only the beginning of all the cooking...

Only the beginning of all the cooking…

What’s on your menu for tonight? Are there any of these recipes you’d like me to share?

Me and 6 guys for shabbat tonight. It’s going to be a good one! Shabbat Shalom!


Choc Chip Oatmeal Cookies

You’ll learn soon enough (from the recipes I contribute to this blog) that dessert is really my thing. I kind of like to end a good Shabbos meal with an impressive dessert. You might not usually associate cookies with Shabbos dessert, maybe more like snacks for tea, but I assure you, they can be upgraded.

LEt me give you some background on these. Story #1. My husband bought a pack of oats (the non-instant kind) for breakfast when he started his new teaching job last year. A year later, they’re still in our cupboard reaching the expiry (yip, who knew that oats had an expiry? Well, they do.) and I figured I had to do something with them. So naturally, I hopped onto pinterest for some ideas, and the greatest thing to possibly make with these oats, were choc chip cookies.

Now, story #2. Before this I’d never actually baked choc chip cookies successfully. You see, a few years ago, after my gap year in Israel we had a couple on shlichut in my home town for Bnei Akiva, the Jewish Zionist Youth Movement. We were incredibly close to them, and the wife would make the greatest choc chip cookies. At every event she’d bake them, and once even made a batch for my birthday. It wasn’t a fancy recipe, in fact it was the standard recipe that came at the back of the chocolate chip packet, but they just always tasted so much better when Noa made them. Anyway, so while this might not be her recipe (I tried it once, before I knew my way around a kitchen, and didn’t bat an eyelid at the typo that said 3tbs of baking powder…), but choc chip cookies will always remind me of her.

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So back to the point, I found the yummiest recipe on a blog called How Sweet Eats. So yummy, that after I’d tasted the batter before it went in the fridge to chill, I decided I had to make a 2nd batch (and because I still had a half packet of oats left). So here it is:


  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar (I used more brown than white)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon (the first batch I used only 1tsp and in the 2nd omitted it completely. It really depends on how much you like cinnamon)
  • 1 1/4 cups chocolate chips (or in my case, just pour in as many as you like.
  • if the dough is crumbly and not pulling together, feel free to add  1 – 2tbs milk (I’m sure water or orange juice would do the trick if you’re keeping it parev. I didn’t need it)


  • Mix the butter and sugar. If you’re like me without an electric mixer you’ll need it to be soft at room temperature and put a little elbow grease into it.
  • Add vanilla and eggs and mix.
  • Stir rest of the dry ingredients (flour, baking power, salt, cinnamon). Then beat in the oats until the dough comes together. (Add milk if necessary.
  • Add the chocolate chips.
  • Cover in the fridge for about half an hour.
  • Scoop and flatten onto your baking tray.
  • Bake for 9 – 12 minutes (or just keep an eye on them, depends how crunchy/soft you want them) at 190 degrees.

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DELICIOUS! Thank you Jess for such a fabulous recipe 🙂

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So how do you upgrade these for Shabbos, you ask? Ice cream sandwich cookies, of course!

Truth be told, I ran out of time to make the sandwiches this time, but I have made them before. You can use Jodi’s parev ice cream recipe – I made peanut butter ice cream by adding 2 big dollops of creamy peanut butter (because peanut butter and chocolate need to go together). We served platters of cookies, sweets from Israel, and nougat with the ice cream – it was such a hit with our guests, and also made a great breakfast for our friends who were staying over (well, the cookies anyway ;)).

Do you have a favourite cookie recipe?