Words & Brush Weekender: Easy listening music and chat, Friday 27th March 2026, Free Choice - all genres of music welcome
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Strawberry Apple Crisp
By Henny Shor, Jerusalem Post, March 12, 2026
https://www.jpost.com/food-recipes/article-890433
Around Passover, many of my clients ask for recipes for side dishes that aren’t another heavy kugel or potato-based casserole. With matzah already taking center stage at the table, meals can start to feel dense very quickly. I wanted to create something that brings a lighter, fresher flavor to the menu while still feeling satisfying.
This strawberry apple crisp does exactly that. The sweet-tart fruit gives the dish brightness, while the crumbly topping provides just enough richness to feel like a treat. It works beautifully alongside a main dish or can easily double as a simple dessert.
Yields 1 23×33 cm./9×13-inch pan or 12 mini rounds
1½ cups potato starch
¾ cup sugar
½ tsp. cinnamon
¾ cup oil
1 tsp. vanilla extract
3 eggs
Topping:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat the oven to 175°C/350°F and grease or line a 23×33 cm./9×13-inch baking pan. Place the diced apples and strawberries in a bowl and set aside. In a mixing bowl, combine the almond flour, potato starch, sugar, cinnamon, oil, and vanilla, and mix until the mixture becomes crumbly. Remove about 2 cups of the crumb mixture and set it aside. Add the eggs to the remaining mixture and stir well to form a batter, then add in the fruit and mix. Spread the fruit batter evenly in the prepared pan. Mix the sugar and cinnamon topping into the reserved crumb mixture and sprinkle it evenly over the fruit. Bake for 40-45 minutes, until the topping is golden and crisp. Serve warm.
This crisp can also be baked in 12 small ramekins or disposable aluminum baking cups for an elegant individual serving. Bake the minis for 30-35 minutes.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 20th March 2026, Free Choice - all genres of music welcome
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Spanish Garlic Cabbage Soup | Packed with Goodness & EASY to Make
uary 2, 2026
https://spainonafork.com/spanish-garlic-cabbage-soup-recipe/
Heat a stockpot with a medium heat and add in the olive oil
After a couple of minutes, add in the chopped onion, garlic, celery, and carrots, mix together and sauté for 4 to 5 minutes, then add in the white wine vinegar, paprika, cumin, crushed red pepper, and season with salt & pepper, mix together, then add in the jarred white beans (drained) and vegetable broth, raise to a high heat, and give it a mix
In the meantime, remove 2 to 3 of the outer leaves from a head of cabbage, then cut it into 4 evenly sized pieces (I only used half of the head for this recipe; the size of the head I used was 1 kg / 2.20 lbs.), cut off the root, and then cut the cabbage into slices that are 1 cm thick (a little over 1/4 inch), then add the sliced cabbage into a colander and rinse under water
Once the broth comes to a boil, gently add in the sliced cabbage, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, and simmer for 15 minutes or until the cabbage is just tender
Transfer into shallow bowls and garnish with chopped chives, enjoy!
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Words & Brush Weekender: Easy listening music and chat, Friday 13th March 2026, Free Choice - all genres of music welcome
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