Tali Shine Hanukkah Recipes

tali shine hanukkah recipes

potato latkes


Gluten-free (makes 10-15)

1 kg peeled and chopped potatoes 3⁄4 cup gluten-free matzah meal
1 tablespoon potato starch
3 eggs
1 onion
1 1⁄2 teaspoons salt 1⁄2 teaspoon pepper
Extra virgin olive oil or avocado oil


  1. Place the potatoes in a food processor (or grate) using the biggest grating holes.
  2. Place these grated potatoes in water, until ready to use, so they don’t turn brown (unless you are using tem immediately).
  3. Place the onion in the food processor, or grate using the smallest hole.
  4. Place matzah meal, potato starch, salt and pepper in a bowl.
  5. Crack eggs, making sure there is no blood. Beat the eggs.
  6. Strain the potatoes using a colander. Using muslin or a tea cloth, place the grated potatoes and onions inside, seal and twist the cloth repeatedly to remove liquid.
  7. Place potatoes and onions in the bowl and add dry ingredients. Mix with a fork, or I like to put on gloves and do it by hand. Add eggs and mix in.
  8. Heat the frying pan with a generous amount of olive oil. Test if it is hot enough by adding a pinch of the mixture. If it is not hot enough it will just bubble, if it is hot enough it will sizzle, but not violently.
  9. Place 3 tablespoons of mixture in your hand and roll into a ball and flatten.
  10. Place in frying pan for approximately 2 minutes per side, or until golden brown.
  11. Place on kitchen paper to blot out the oil.
  12. Top with smoked salmon, herbs or apple sauce.


 apple sauce


4 peeled and cored apples
4 1⁄2 tablespoons water
1 tablespoon maple syrup or honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice


  1. Chop the apples into small chunks.
  2. Combine the apple chunks, water, maple syrup and cinnamon.
  3. Cover and bring the mixture to simmer over medium heat, stirring occasionally for approximately 15-20 minutes until the apples are soft.
  4. Remove the pot from the heat. For chunky apple sauce, use a potato masher to mash, for a smoother apple sauce, blend using a food processor.
  5. Stir in the lemon juice to taste. Add more honey/maple syrup to taste.

dreidel and macabee olive oil gingerbread cookies


2 cups all purpose gluten-free flour
2.5- 3 teaspoons ginger
1 teaspoon cinnamon
1/2 cup honey
Pinch of nutmeg and pinch of salt (both optional)
3 tablespoons golden syrup
1 teaspoon bicarbonate soda
3 tablespoons olive oil margarine


  1. Mix dry ingredients together in a bowl.
  2. With a wooden spoon, mix in the margarine, which will create a crumbly texture.
  3. Mix in the honey well, then the egg.
  4. Mix in 3 tablespoons of golden syrup, it will really start to look like dough. It will be sticky but don’t panic.
  5. Cut out a large piece of cling wrap and lightly dust with flour.
  6. Place the dough in the center and seal the corners so it becomes like a ball.
  7. Place in the fridge for 24 hours (you can do anywhere from 25 minutes, but overnight is optimal) so the dough sets.


  1. Preheat oven to 160 Celsius and line a baking tray with baking paper.
  2. Take the dough out of the fridge and place it on the baking tray.
  3. Dust the baking paper with flour, roll the dough on the flour (adding more if you need) and cut out cookie shapes.
  4. Place the baking tray in the oven for approximately 9-11 minutes. The cookies should be golden brown but not burnt. Make sure to leave gaps as the cookies will grow and spread.
  5. Remove from oven and allow to cool on tray before removing cookies.



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