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I've finally convinced myself to cook this Hanukkah, although in a completely diet-mood. However, once I ordered my first sufganyot from Benedict Berlin , I instantly switched to the holidays mood and succeeded to create even a new latkes recipe that I am happy to share it now. Although the holidays are long over, you can eat those latkes on other occasions too, as it makes it a good companion to regular meals all round the year.  Ingredients 18 small potatoes peeled 2 small onions shredded 3 medium-size eggs beaten 1 cup matzo flour 1 cup shredded Emmentaler or yellow Cheddar shredded cheese 1/2 teaspoon salt 1/2 teaspoon Ras El Hanout, from Spice Kitchen UK , received as their Brand Ambassador 1 big cup of oil for frying 1 small carrot to keep it in the frying pan in order to avoid the sticky burning of latkes (it is a traditional tip among Jewish food bloggers and it works) 5 tablespoons of plain yogurt for serving Directions Mix the potatoes with the spices, eggs, cheese and m...

If you are following this blog, you might know that I am not only a big fan of waffles, but was brave enough to gather all my knowledge from the last one year and a half and share it in a book . However, as usually, once my book was ready, I felt like there are way too many recipes missing from the book and took the challenge to move forward with even more ideas - probably to be included in the book at a later date. During the Hanukkah holidays, I tried besides the classical latkes, to experience something completely different - a good slice of potato waffles. Although the final result depends at a great extent of the machine you are using - in my case it was a kind of disappointment, as my relatively affordable one did not stand up the expectations - the taste is always top and it offers a very interesting experience in combination with meath. Easy to make, unforgettable flavor and a very fulfilling meal. That's how I love my waffles! Ingredients 6 big potatoes peeled 3 medium-siz...

Is that time of the year when the oil is frying hot, the candles for the 8 nights are ready and the presents for children are wrapped and ready to be given. And so are the usual Chanukah stories told around the burning candles. First time after the birth of the baby, I was finally able to be full time in the kitchen, trying various classical recipes, to whom I gave, as usual, some special tasty flavor. As for now, I recommend three easy recipes that can be prepared in less than one hour, that will bring you the full (oily) taste of Chanukah. A great company for the Hanukkah lights. For all recipes, be ready to have some extra reserves of cooking oil - canola and sunflower are both fine - as well as special kitchen paper towels for absorbing the extra oil from the latkes and the sufganiyot. Also, keeping a baby carrot in the frying pan would prevent the burning of rests to get together. Cheesy potato latkes Ingredients 4 medium size potatoes - grated 100 gr. Grana Padana grated cheese 2...