Purim Sameach!

Thought I would just blog these 2 recipes in the hope of making your Purim a little easier and a little more propoints friendly! The challah recipe is not particularly 'dietetic' - but my idea of creating a pull-apart bread will help; I don't especially like challah rolls as it's too much crust and not enough 'inside' for me - with the pull-apart challah you get the advantage of a self-contained piece that is 4pp, but also the advantage that it's been baked as part of a bigger loaf, so still has the softness of a slice of challah.

The Hamantons are a more of an idea than a recipe really - but I'm quite proud of them as they are INCREDIBLY yummy and extremely low in propoints :-). Any readers of this blog who aren't Jewish and not interested in purim - make these anyway, any old shape you want to! Trust me they are worth it.


PURIM CHALLAH

INGREDIENTS

675g strong white bread flour
50g granulated sugar
1 heaped teaspoon salt
1 sachet dry yeast
3 tablespoons oil
2 eggs
11fl oz water
1 cup sultanas

Mix the dry ingredients in a large bowl and make a well in the centre. Pour in the wet ingredients. Mix with a wooden spoon until a dough just starts to form. Add the sultanas and continue to mix, switching to kneading by hand when the spoon becomes impossible to move about. Knead until a strong, elastic dough has formed. Place in a greased bowl and cover with a teatowel. Leave in a warm place for about an hour.

I made one large challah and one pull-apart one from this amount of dough. I divided the dough mix into two, and then one batch into 4 to make the large challah, and the other part into 10 equal sized balls. Roll out the balls into a strand, then knot and place in a 'flower' shape in a greased tin.

Glaze with egg white.

Bake the pull apart challah on 180'c for about 22 minutes, and give the larger challah about 5 minutes longer.

JUST BEFORE SERVING (not pictured): melt some honey in the microwave and brush onto the surface of the challah. Sprinkle liberally with 100s and 1000s (coloured sprinkles).



HAMANTONS

1 packet round wonton wrappers
1 bag frozen apple slices
Vanilla, splenda, cinnamon
Egg white
Icing sugar

Make the filling by either cooking up the apple slices on the stove top till soft, or baking them in the oven (covered) for about 45 minutes. Blitz and add splenda, cinnamon and vanilla essence to taste.

When cooled, put a teaspoon in the centre of each wonton wrapper. Fold up like a hamantasch. Brush the surface with beaten egg white.

Bake on 200'c for about 10 to 12 minutes until starting to crisp up and dust with icing sugar before serving.

2pp per every 3 hamantons!



Wishing you all a purim sameach!