Comments on: Glick’s cakes & bagels at Bondi

By: Leash

Leash — Tue, 09 Jun 2009 13:06:44 +0000

I feel so proud to be Jewish right now!
Bagels with cream cheese, smoked salmon and capers are one of the best things on a Sunday morning (or any time for that matter). There are plenty of cafes around Bondi that do their twist of the Salmon Bagel (my favourite is Skinny Dip Cafe, up on Hall St)

Not to mention Glick’s choc chip bagels, they’re pretty amazing too (especially warmed up)

By: Not Quite Nigella

Not Quite Nigella — Wed, 04 Jun 2008 11:40:06 +0000

Hi aims-I agree, it seems hard to find a good, real bagel around here! It doesn’t help that there are so many masquerading as bagels when they’re just bread rolls with a hole in the middle

Definitely, give it a go and let me know what you think

By: aims

aims — Tue, 03 Jun 2008 12:58:36 +0000

I know bagels is a Jewish thing but ever since being back from living in the US I have fallen in love with eating bagels. Though the unfortunate thing is that where I live I can’t find a daily stock of bagels.

I am definitely excited to check this place out. And would have to definitely try your recommendation on cheddar cheese with jam. I ususally love to have my blueberry bagel with cream cheese and strawberry jam – mmmm!

By: Not Quite Nigella

Not Quite Nigella — Sat, 31 May 2008 14:01:27 +0000

Hi giz-Thankyou! Oh I had no idea, thanks for letting me know. That’s so cute being called Lucky Mendel-and it seems to have worked for him

By: giz

giz — Fri, 30 May 2008 21:03:05 +0000

I so enjoyed this post – and now I want to come for a visit. Everything looks incredible and entirely authentic -it’s funny but Glick in the Yiddish language means “luck”. So if you translate Mendel’s name he’s lucky Mendel – hysterical.

By: Not Quite Nigella

Not Quite Nigella — Fri, 30 May 2008 12:42:48 +0000

Hi Renee-So nice to meet someone else who loves this combo! My husband was the same way-until he tried it. Now it’s one of his favourite combos. Matzo is unleavened bread, which is like crackers. The grind it up to make Matzo meal and make Matzo ball soup (mmmm Matzo ball soup…).

Hi Reemski-Perhaps it was a different version of it? I always thought that Glick’s did fairly authentic versions of things. Thanks for writing up the recipe though!

Hi Maria-I wish I had seen that show, it sounds fantastic! SBS always has great stuff. There’s so much wonderful Jewish food, I don’t know why they’d say it was flavourless too.

I bet the Hungarian cabbage rolls were what I was actually thinking of that I had tried previously and really liked. Are they hard to make? Your sound fantastic!

That Goat’s Cheese and Cranberry Toast sounds sublime…my mouth is watering at the thought of it!

Oh what a pity they’re no longer making bagels. Did you meet over a bagel? I’m sure the bagels you made were much better than what they have at the supermarket-they sit on the shelf for an awful long time!

I’m not sure about the pizzas to be honest, I only saw the sign once I saw the photos my husband took. I was took busy devouring the food in the display with my eyes

Hi SydneyGal-I totally hear you!

Hi Reemski-That sounds fantastic. I am definitely going to give those a try when I am back at home with the mixer. Thanks so much for taking the trouble to type that out for me!

Hi grace-Fortunately not! I’ve never tasted a food that changed so much once it was heated.

Hi Ellie-Yes I only expected to see some bagels and some cakes but there was a treasure trove of other goodies to choose from as well!

By: Ellie @ Kitchen Wenc

Ellie @ Kitchen Wenc — Fri, 30 May 2008 11:57:24 +0000

I got put onto Glicks a few years back by an old coworker who surprised me with a blueberry bagel – and absolutely fell in love! I didn’t know they had such an extensive range of products though! I’ll have to take a closer look…

By: grace

grace — Fri, 30 May 2008 08:49:13 +0000

eat a lot of wet sponges, do you? i’m quite silly about the temperatures of the food i eat–some things i absolutely will not eat unless they’re heated, and others i avoid unless they’ve been properly chilled. i’m way too picky for my own good.

By: Reemski

Reemski — Fri, 30 May 2008 08:34:13 +0000

Cath Claringbold’s Rugelach
Makes 12-15

Dough
150g unsalted butter
150g Cream Cheese
20g Caster Sugar
pinch of salt
220g plain flour, sifted
4 tbsp Apricot jam
1 egg, lightly beaten (or milk as an alternative), for glazing

Filling
100g Hazelnuts
50g Caster sugar
2 tsp ground cinnamon
80g chopped milk or dark good quality chocolate
80g Good quality dried figs, chopped

Cut the butter and cream cheese into small pieces and leave to soften at room temp.
Using an electric mixer, beat the two together until smooth and light. Add the sugar and the salt, and then fold in the flour. Mix together well and form into a manageable dough. Wrap in cling film and refrigerate for 2-3 hours.

Preheat the oven to 180C. Prepare the filling.
Place the nuts on a tray and roast for about 15 minutes, until they start to colour. Wrap in a teatowel while they’re hot, and rub to remove the skins. Chop roughly, then allow to cool before mixing with the sugar, cinnamon, chocolate and figs.

On a lightly floured surface, roll the dough into a rectangle about 40cm long, 15cm wide and 5mm thick. Spread with the apricot jam, then sprinlke with the filling. Roll up the dough from the short end to form a log, making at least 3 turns. Wrap in cling film and refrigerate for at least an hour.

Line a baking tray with baking paper. Cut the log into 1 cm slices, and lightly brush each side (though this is hard, just do the up side)with egg/milk and place on the tray. Bake for 20-30 minutes until golden.

YUM!!!!!

By: SydneyGal

SydneyGal — Fri, 30 May 2008 06:32:48 +0000

(head lolling, tongue dragging out the corner of the mouth a-la Homer): Hmmmmmm, bagels …..