Latkes cooling  photo by

Our cookery expert Janine Levy with some recipes that’ll make you glow at this time of year

No sooner are the high holidays over, that we start to see the first donuts appearing in the stores…. It’s CRAZY!

And the trouble with Chanukah, is that it’s all about frying in oil which totally goes against my ‘healthy eating’ principles.

If Judah Maccabi was around today, I’d have a stern word about the benefits of a low fat diet.

I’ve tried the ‘oven baked’ donuts and, to be honest …. they’re just not donuts!

Homemade fried donuts are a real labor of love – so what I do is I limit myself to one or two really good ones as a treat from a speciality bakery and I don’t waste my time or money on the flabby, synthetic ones from the supermarket.

So this year I’ve gone down a different route to give you my take on a ‘healthyish’ Chanukah!


These colorful patties are a delicious healthy and low calorie version of fried potato latkes – you may omit the Bulgarian heese if you want to keep them Parev.


2 courgettes

2 sweet potatoes

2 carrots

1 red onion, finely chopped

2 eggs

½ cup grated Bulgarian cheese


½ cup all-purpose flour

2 tsp salt


1. Pre heat the oven to 180C.

2. Grate all the vegetables and squeeze

     out any excess water.

3. Stir in the onion, grated cheese, salt,

     flour and finally add the beaten eggs.

4. Mix this together into a paste.

5. With wetted hands, take golf ball size

     pieces of the mixture and flatten onto

    a greased baking tray.

6. Spray generously with oil and bake

    for 25-30 mins.


This is a delicious soup to serve at candle lighting. It’s a distant cousin from your Grandma’s borscht, and comes out a beautiful festive color.


3 large red beets peeled and cut into


1 diced onion

1 large potato peeled and chopped

2 cloves garlic

1 cm piece of ginger, finely grated

1 liter vegetable stock

1 can coconut milk

½ tsp salt

2 tbsp olive oil


1. Sauté the onion, garlic and ginger in   the olive oil.

2. Add the potatoes and beets and stir

    for 5 minutes.

3. Then add the stock and bring to the


4. Simmer for 15 minutes until the

     vegetables are tender.

5. Turn the heat off and add the coconut


6. Allow to cool a little and blend with

     an immersion blender.

7. Serve with homemade croutons.



1 stale baguette

1 tbsp olive oil

1 tsp coarse rock salt


1. Rip the baguette into bite size pieces.

2. Drizzle with oil and salt and bake for

     8-10 mins on a cookie sheet at 200C.

Keep an eye on the croutons – they cook really quickly.


I still can’t quite get used to strawberries being a winter fruit! Usually by Chanukah time they are just about coming down to a reasonable price to enjoy them, on their own or as this delicious compote.


800g strawberries

75 ml balsamic vinegar

50g brown sugar

Mint leaves


1. Preheat the oven to 190C.

2. Wash and halve the strawberries.

3. Sprinkle with sugar.

4. Pour over the balsamic vinegar.

5. Roast in a glass/ceramic dish for

     45 minutes.

6. Decorate with fresh mint.

7. Serve with ice cream/scones

     or bruschetta.



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About the author

Janine Levy

Janine Levy was born and schooled in Leeds, UK. She studied to be a Home Economics teacher in Manchester and taught Home  Economics in High schools. She and her husband Arran lived in Manchest...

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