Recipes

Beef cholent with beans and barley

By Yvonne Fink, October 14, 2014

Melbourne's Yvonne Fink always makes her cholent with lots of love and patience, going so far as to wake in the night "just to check on it". This, an old style Melbourne cholent, is a favourite. Add a couple of spoons of paprika for more spice, some chopped carrots for colour or some smoked bones for a rich flavour - if you can find them.

Start this recipe 2 days before serving.

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Rich soya milk and saffron challah

By Ruth Joseph, October 8, 2014

Try this recipe enriched with soya milk and saffron to taste the most melting silken dough with a rich crisp crust. If you can't find ground saffron, infuse 4 generous pinches of saffron strands to 40ml of hot water. When this water is bright yellow/orange (about 10 minutes) strain and add this liquid to the remaining water, ensuring the quantity is 240ml.

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Marinated strawberries in a shortbread tart

By Paul Aussignac, October 7, 2014

This gorgeous strawberry tart recipe makes a great treat. The shortbread pastry is easy to make, but it does require 2 hours of resting time, so plan ahead. Pascal Aussignac calls for the strawberries to be marinated in rosé wine, adding a memorable flavour to the tart.

Serves: 4
Preparation: 30 minutes plus 2 hours chilling
Cooking: 25 minutes

Ingredients

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Cinnamon and pumpkin soup

By Denise Phillips, October 5, 2014

This tasty, smooth soup is both quick to prepare and deliciously warming for nights in a cold succah. It looks special served in the hollowed pumpkin shell but is equally good served in a bowl.

Serves: 8
Preparation: 30 minutes
Cooking: 35 minutes

Ingredients

● 1 large whole pumpkin with at least 750g flesh for soup

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Mushroom and courgette roll

By Brenda Gordon, October 5, 2014

Makes: 2 rolls, each serving 6 - 8
Preparation: 25 minutes plus 30 minutes chilling
Cooking: 40-50 minutes

Ingredients

Pastry:
● 375 g plain flour
● ¼ teaspoon salt
● 250g cold butter, chopped
● 250ml whipping cream

Filling:
● ½ onion, finely chopped
● 60g butter
● 500g button mushrooms, sliced

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Carrot and courgette soup

By Lisa Roukin, October 5, 2014

Serves: 6
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients

● 2 large echalion shallots,
sliced
● 1 leek, finely sliced
● 1.3kg carrots, cubed
● 650g courgettes, sliced
● Sea salt and white pepper
● 2 tbsp tomato purée
● 1 tsp sugar
● 2 tsp vegetable stock
powder
● 1 celery stick, cut in half
● 2 tbsp olive oil

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Roasted, spiced meat-stuffed peppers

By Silvia Nacamulli, October 2, 2014

This is an easy and flavoursome dish. Either use small round peppers and keep the top with the stems as covers, or regular peppers and halve them lengthwise. Serve them with rice, couscous or as we do in Italy with vegetables and bread. They freeze well.

Serves: 4 as a main course
Preparation: 30 minutes
Cooking: 1 hour 15 minutes

Ingredients

● 2 eggs

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Marzipan, almond and fresh fig tart

By Denise Phillips, September 19, 2014

Figs are now in season, making this a delicious quick and easy dessert for Rosh Hashanah. It also works well with plums, apricots and apples if preferred. Or plan a week ahead as it is also delicious with a drink as part of the meal to break the fast. Serve on its own, with ice cream or whipped cream.

Serves: 6
Preparation: 15 minutes
Cooking: 20 minutes

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Juicy fig and pomegranate seed plaited breads

By Fabienne Viner-Luzzato, September 19, 2014

I buy pomegranate sauce - not the same as pomegranate molasses - at kosher supermarkets.

Makes: 4 loaves
Preparation: 30 minutes plus rising -
1½ to 2 hours minimum
Cooking: 25 minutes

Ingredients

For the dough
● 4 sachets of dried yeast (30g approximately)
● 1.5 kg plain flour
● 150g sugar
● ½ tsp salt

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Honey bees

By Lisa Roukin, September 19, 2014

Not to be confused with macaroons, these French inspired macarons are a delicious treat.

Makes: 22
Preparation: 2 hours
Cooking: 20-25 mins

Ingredients

● 125g ground almonds
● 150g icing sugar
● 100g egg whites (approx 3 eggs)
● 60g caster sugar
● Yellow food colouring
● Black and white icing writing pens

For the filling

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