Kishka Loaf Food

VEGETABLE KISHKA

Steps:

• Blend and process celery, carrots, onion and oil.
• Combine blended mixture with remaining ingredients.
• Shape into roll, wrap in aluminium foil.
• Bake for one and a half hours at 350 degrees Fahrenheit.

KISHKA LOAF

Steps:

• Pre-heat your oven to 180C or 350F. Blend all veggies and oil in a food processor, in batches if needed, and add spices and salt. Move to a clean bowl and add flour. Mix with a spatula to ensure a gentle mix. Lay a large piece of aluminium foil on your work surface and place half the kishka mix on it in a sort of loaf shape. fold all foil over to make a loaf shape and place on a baking sheet with raised sides. Do the same with the remaining mixture placing both loaves next to each other. Bake in your pre-heated oven fr an hour. A lot of oil will come out but that is normal. You can serve it hot or chill it in the fridge for a few hours and reheat it when you want it.

VEGETABLE KISHKE

Steps:

• Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
• Remove to bowl.
• Add last 4 ingredients and mix well.
• Shape into a log on a large piece of foil or baking paper.
• Roll the foil down to seal.
• Freezes great at this point.
• Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
• This is pulled out and served separately.
• Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.