Traditional Jewish Challah Bread

Every Friday night, we eat a special sweet bread called Challah, for Shabbat. While down at the holiday house, we attempted to make our own as we can’t seem to buy it anywhere!

In this short YouTube clip, Cherry shows us how to make traditional Challah, from scratch. And guess what… it smelt, looked and tasted like the real thing! Cherry reckons it’s the best Challah she’s even had!

Recipe from The Shabbat Project



  1. Put 1 kg of the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 1⁄2 cup of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.
  2. Add the salt and remaining sugar to the well and mix. Wait another 5–10 minutes for the mixture to foam again.
  3. Add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough, adding a little more flour if needed.
  4. Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2–3 hours).
  5. When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf.
  6. Preheat the oven to 180°C/350°F. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.
  7. Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool. Makes 2 challahs.

Challah Challah cherryandme.comChallah cherryandme.comChallah cherryandme.comChallah cherryandme.comChallah cherryandme.comChallah cherryandme.comChallah

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3 Ingredient Gluten + Dairy Free Strawberry Sorbet

Yep, we’re still down at the holiday house! Can’t get enough of this beautiful part of the world. We love going for short drives to collect fresh, local produce from farm gates and local grocery stores.

We’ve just returned home with a big box of succulent strawberries, locally grown from a farm in Main Ridge. In this short clip, Cherry shows us how to make a very simple and yummy sorbet with only 3 ingredients. Plus, it’s gluten free, dairy free and guilt free!


  • 1kg fresh or frozen strawberries
  • 1/2 cup caster sugar
  • 1 lemon juiced


  1. Puree the strawberries
  2. Dissolve the sugar in a little boiling water and set aside to cool
  3. Pour the strawberry puree, lemon juice and as much or as little sugar syrup as you like, into an ice-cream maker. That’s it, you’re done!


  • Your strawberries might already be super sweet, so you may not need to ad so much sugar or perhaps none at all!
  • If you don’t have an ice-cream machine, just pour your mixture into a lunch box and allow it to set in the freezer. Your sorbet might be a little icy and crunchy but it will still taste delicious!

Strawberry Sorbet Strawberry Sorbet cherryandme.comStrawberry Sorbet cherryandme.comStrawberry Sorbet cherryandme.comStrawberry Sorbet cherryandme.comStrawberry Sorbet

Tune in next week for more of Cherry’s recipes from down at the holiday house and don’t forget to SUBSCRIBE to our YouTube channel, FOLLOW us on Instagram and LIKE our Facebook page too!

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Coconut Macaroons

Cherry has been getting into cooking shows lately and has now become quite the mini Master Chef! This week, while down at our holiday house, we made coconut macaroons. It’s such a simple recipe, even a 4-year-old can make them! Plus, they’re gluten free.

Here’s Cherry’s How To Make Coconut Macaroons YouTube clip


  • 250 grams shredded or desiccated coconut
  • 1 can condensed milk (395 mil)
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 pinch of salt


  1. Preheat the oven to 160°
  2. In a large mixing bowl, combine the coconut, condensed milk and vanilla extract
  3. Beat the egg whites and salt in a clean bowl until stiff peaks form
  4. Gradually and gently fold the egg whites into the coconut mixture
  5. Scoop into small golf balls onto a baking tray lined with baking paper
  6. Bake for 25 – 35 minutes until crunchy and golden on the outside and soft and gooey on the inside.
  7. Allow to rest on the tray for 5 minutes before transferring onto a wire rack to cool

We made another batch the next day with desiccated coconut and our macaroons turned out completely differently! They held their shape better and we preferred the texture to our first batch. You could also garnish them with a candied cherry on top or blanched almonds before you pop them in the oven. You could even dip 1/2 the cooked and cooled macaroons in melted chocolate! Cooking times will vary depending on your oven, size of your macaroons and also, the type of coconut you use. Keep an eye on your macaroons after 25 minutes is up. They may need a little longer if they’re still pale white.

Coconut Macaroons

Coconut Macaroons

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Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons www.cherryandme.comCoconut Macaroons www.cherryandme.comOur second batch made with desiccated coconut rather than shredded. We liked these better!

Coconut Macaroons Coconut Macaroons

Coconut Macaroons www.cherryandme.comCoconut Macaroons

Coconut Macaroons

Coconut Macaroons

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Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

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Cherry Makes Morello Cherry Jam

Cherry and Me and the family are still here at the holiday house and making the most of this incredible area and the perfect weather! We’ve just returned home from a visit to a local cherry farm with a couple of kilos of plump, sour and tart Morello Cherries, perfect for cooking. In this video, Cherry shows us how to make traditional, old fashioned Sour Cherry Jam with the help of her daddy.

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New Online Store Now Open + GIVEAWAY !!!

We’re starting 2016 with some super exciting news… We have just launched the Cherry and Me online store! Our colourful collaborative paintings are now available for sale! We’ve even professionally scanned two of our favourites and produced them as limited edition high quality prints of 50, available in 3 different sizes! Plus read on to find out how to WIN one of your very own!

Lilac cherryandme.comLilac 2015
Acrylic on canvas
100 x 100cm
Iris cherryandme.comIris,
Acrylic on canvas
100 x 100cm

Our Art Prints are printed on sturdy 300gsm 100% cotton rag with archival pigment inks. All prints are unframed and we offer FREE postage within Australia! We are also happy to chat to you about premium or budget framing options.

Small 30 x 30cm – $80 unframed
Medium 50 x 50cm – $180 unframed
Large 80 x 80cm – $450 unframed
Original paintings 100 x 100cm – $1000 unframed or $1,200 framed

Take a look for yourself and let us know what you think!

Hydrangea Bedroom cherryandmeHydrangea cherryandme.comIris Corridor cherryandme.comIris corridor detail Lilac kitchen Lilac Couch

Here’s our short promo clip, where Cherry shows us the creative process

We’ll be adding more paintings to our online store over the next few months, but you can see them first on Instagram! @cherry_and_me

Cherry and Me are open to discussing commissions with custom colour schemes and canvas sizes. So don’t be shy and get in touch, elle{at}!

We hope you love them as much as we’ve enjoyed creating them!

…and now for the Giveaway!
Art Prints

To celebrate the launch of our online store, we’re giving away a 50 x 50cm, framed limited edition Art Print to one lucky Cherry and Me Facebook or Instagram follower! Simply head on over to either our Facebook or Instagram page, LIKE us and TAG 3 friends.

Entries close midnight 31/01/16
Open to Australian residence only
The winner will be notified via private message
50 x 50cm Art Print valued at $180 plus $60 frame, $240 total! Includes delivery within Australia.
Posted in Art, Design, Holiday house, Home, How to, Interior, Shop, Video | Leave a comment

Cherry’s Fresh Cut Rose Tutorial

Cherry and Me love going for drives to Red Hill to source local produce while we’re down at our holiday house. We’ve just arrived back from an outing with 4 bunches of freshly picked roses from Red Hill. In this short clip, Cherry shows us how to take care and get the most out of these beautiful flowers.

Click here to see our Lunch From Red Hill blog post

Keep up to date with our latest adventures on Instagram! @Cherry_and_me

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