Recipes

Yeast cake (babka)

By Honey & Co, April 29, 2016

It is a brave soul who attempts these cakes, as there are so many processes involved: making the dough, filling it, rolling it, proving it, baking it… but it’s the brave that get the glory. And although there are multiple processes, each is quite simple, and if you follow these instructions carefully, success is guaranteed.

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Eggs in a muffin tin

By Laura Southern, April 22, 2016

Ingredients

6 eggs
8 mushrooms finely chopped
1/2 red pepper finely chopped
8 cherry tomatoes chopped
A small handful grated cheese (cheddar works well, but whatever you like)
Salt and pepper to taste
Glug of milk or dairy free alternative

Method

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Cashew nut dough balls

By Lisa Roukin, April 15, 2016

Theser are healthy treats good for being on-the-go or as a mid-morning snack.

Makes: 26 balls
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients

● 400g cashew butter
● 7 tbsp honey or maple syrup
● ½-1 tsp cinnamon
● 80g desiccated coconut
● 50g raisins
● Sea salt

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Flourless chocolate cake

By Fabienne Viner-Luzzato, April 15, 2016

This cake is utterly delicious and addictive - the texture of a giant chocolate brownie.

Serves: 8–10
Preparation: 25 minutes
Cooking: 1 hour

Ingredients

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Espresso chocolate mousse

By Silvia Nacamulli, April 15, 2016

Chocolate mousse is one of my favourite and classic desserts for Pesach as it is easy to make and can be prepared ahead of time. I love the coffee in this recipe as it lifts it. Being Italian I prefer using espresso coffee, but you can replace it with a strong black coffee instead or even decaffeinated.

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Candied walnut salmon with harissa rice

By Lisa Roukin, April 7, 2016

A delicately spiced dish with the sweet crust of walnut. You can place the salmon in the oven instead of pan frying it, but I prefer the taste pan frying gives to the fish. You can leave the salmon to marinate with the topping for a couple of hours. Perfect with cauliflower rice, or served in lettuce wraps.

Serves: 4
Preparation: fish: 10 minutes; cauliflower rice: 10 minutes

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Fish banatages

By Fabienne Viner-Luzzato, April 7, 2016

Serves: 30
Preparation: 1 hour
Cooking: 50 minutes

Ingredients

● 2kg potatoes, peeled
● 30g margarine
● 600g minced fish (salmon is good or tuna)
● 1 large onion, finely chopped
● 30g flat leaf parsley, finely chopped
● 1½ tbsp ground turmeric
● 1½ tbsp sweet paprika
● 1 tbsp harissa
● 4 hardboiled eggs, shelled and chopped

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Baked Italian matzah cubes

By Silvia Nacamulli, April 7, 2016

The zuppa imperiale di Pesach, (little baked matzah cubes) is an Italian Passover dish traditional in the Emilia Romagna region. It is inspired by the Italian - non-Passover version - typically made with semolina, butter and parmesan, mixed with egg and nutmeg. The mixture is flattened on an oven tray, baked, cooled and diced into small cubes, which are cooked in a meat broth.

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Shally Tucker’s Fish Torte & Pink Horseradish Sauce

March 31, 2016

I love this alternative and modern take on gefilte fish — a lovely twist on a traditional dish to serve your guests at your Seder night celebrations. This bright pink sauce is made with chrane, which is a mixture of horseradish sauce and beetroot, and is completely delicious. You can buy it in Jewish stores or make your own very easily (see below).

Serves 8 - 10

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Parsnip muffins with cinnamon for Pesach

March 31, 2016

These unusual muffins are Pesach-diche. The parsnip crisps are great with wine.

Makes: 12 small muffins
Preparation: 20 minutes
Cooking: 50 minutes

Ingredients

For the cake:
● 100ml + 2 tbsp vegetable oil
● 4 eggs
● 120ml honey
● 125g fine matzah meal
● 35g ground almonds
● 2 tbsp potato flour
● ½ tsp baking powder

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