For me holidays also means cooking. I love reading cookery books and whenever I go to the hairdresser's I enjoy flipping through magazines trying to find new and exciting recipes. Obviously since I keep kosher I might have to adapt the recipes but it is not as hard as it may look to the outsider. In fact it is even challenging in a way but easy most of the time.
Here is a recipe I tried out this morning to use up leftover challah.
Slice one onion and mix it with some dill and one finely sliced celery stick.
Slice four thick slices of challah and soak them in water.
While they are soaking, add three beaten eggs, some worcester sauce, 2 tbsps of lemon, a little tabasco, salt and pepper to taste to the first mixture.
Add one tin of tuna and one of salmon (both in brine).
Finally add the squeezed challah, mix everything and put in an oven (200°) for about half an hour.
Enjoy hot or cold!