Matthias Erlandsen, PhD Matthias Erlandsen, PhD.

Yoter Mistan Bagels

Because man doesn’t live on bagels alone…

As a good Jewish man, I like to eat (oy vey!, I do!). My dog’s name is Bagel not for nothing. There is a saying in the Jewish world that goes “every Jewish holiday is like ‘they tried to kill us, they couldn’t, let’s eat and celebrate!.” Food is an essential part of my culture and my identity, and I truly enjoy entertaining people over my place with new recipes, different flavors and twists, while also lecturing about and respecting a kosher kitchen.

Over time I have collected cookbooks and recipes, from which some I have modified (for better or worse…most of the time with decent results), so that anyone living in the interconnected and multicultural world today can replicate them quickly and easily.

If you don’t know about kosher food, I recommend to consult these books or sites that give a way better (and certified) explanation of what this means and how to do it. As you would soon learn, every Jew has their own kosher rules, so please check these recipes thoroughly before any attempt — I am not your local orthodox rabbi and some of the ingredients that I use may not be approved under your level of kashrut compliance.

Also, please check the list of ingredients and make sure that any of your diners’ allergies.

Fleyshig – פליישיג – Meat  🥩 🍗 🐑

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  • Ropa Vieja
  • Chicken Heart

Milchig – מילכיק – Dairy 🥛 🧈

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Pareve – פארעוו – Neutral 🥬 🥚 🐟

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Lychee Coconut Cardamom Pudding

Lychee Coconut Cardamom Pudding

This nice dessert can be paired with other Asian flavors.

Lychee Coconut Cardamom Pudding

Yield: 4 portions
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 1 hour

This nice dessert can be paired with other Asian flavors.

Ingredients

  • 16 fresh lychees (or canned lychees, drained)
  • 1 can (14 oz/398 ml) coconut milk
  • ¼ cup (55 g) brown sugar
  • 2 tbsp instant tapioca
  • 1 tbsp white chia seeds
  • ¾ cup (180 ml) coconut Greek yogurt
  • Coconut shavings, toasted, to taste

Instructions

  1. Peel the lychees (if fresh). Rinse to remove any traces of the shell. Remove the pit and coarsely chop the flesh.
  2. In a blender, purée half of the lychees with the coconut milk and brown sugar for a few minutes until smooth.
  3. Transfer to a small pot. Add the tapioca and bring to a boil. Simmer over medium heat for 3 minutes while whisking. Slowly pour in the chia seeds while whisking.
  4. Divide the mixture between four 1-cup (250 ml) glasses or cups. Let cool. Cover with plastic wrap and refrigerate for 4 hours.
  5. When ready to serve, top the puddings with the yogurt, remaining lychees and coconut shaving.
© Matt Erlandsen
Cuisine: Thai; Asian; / Category: Parve

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Shabbos Comfort Food – עונג שבת 🍲 🥯 🍝

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Drinks – לחיים 🍹 🍸 🍾

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