Some Explanations

For those to whom bridge rolls are an entirely alien concept I shall attempt to explain, though in all the madness I am afraid I did not take a picture. They are about the length of a finger and oblong in shape. They are made from dough similar to challah (the ch pronounced as if you are hocking up a bit of phlegm) and they have a consistency like….well I just don’t know. They taste somewhat sweet like a brioche but have a dense chewiness to them unlike anything else. You really do have to try it to understand and for some unknown reason they are served at every Kiddish (that’s the nibbles and drinks you have straight after the service) and funeral you’ll go to.

This is not a frankfurter

I repeat, viennas are not frankfurters! They are a kosher sausage made from beef (and probably a lot of colouring) which are boiled (or microwaved when lazy), have a tendency to burst and are the only things eaten with French’s mustard in my household. 

Chicken Soup

Jewish Chicken soup is renowned for its healing abilities and traditionally it is served with kneidlach and lochschen. Kneidlach are essentially a dumpling made from matzo meal, oil and eggs. You have them in chicken soup and ideally they are soft and delicious, also known as matzo balls in America. Lochschen is pretty much vermicelli, though there are different types and I do remember a particular one that was little crunchy squares and nothing like vermicelli at all.