When I left school, before I went into the family catering empire, I worked for the Jewish Chronicle, in the display advertisement department.
There I came across the story of Florence Greenberg, the authoress of the first cookbook I ever bought. She was the wife of Leopold Greenberg who was the editor of the JC.
How she came to be the writer of recipes at the Jewish Chronicle is told in her own words.
“Soon after we were married, my husband said to me that he wished I would write cookery articles for him for the paper, and I told him not to be funny – I had no literary ability. He said: ‘What do you want literary ability for. You are a marvellous cook.’ Of course, I couldn’t refuse; so I contributed recipes regularly every week for 42 years. This started my cookery career….”
Here is my version of her delicious Lockshen pudding.
Far removed with the modern version with cheese!!!
Ingredients:
- Vermicelli, cooked 1 pint
- Sultanas/Raisins. 4 oz
- Candied Peel 1 oz
- Cinnamon ¼ teaspoon
- Sugar 2 oz
- Margarine 2 oz
- Eggs 2
- ¼ teaspoon
- Small grate of nutmeg
Instructions:
- Melt margarine, lightly beat eggs.
- Mixed all ingredients. Taste and re season.
- Line baking dish with greaseproof paper.
- Turn all ingredients into the dish
- Bake in moderate oven 40 minutes
- Serve with jam heated in a saucepan (not a microwave) with a little water.
- Pour over each portion.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
