Recipes

Grilled spicy aubergine with pepper and onion

By chris, March 26, 2015

To cut bell peppers into small dice (cubes), first cut the peppers in half, from the stem end to the bottom, and remove the seeds and white pith. Cut in half again lengthwise. Slice each part the long way into 6mm slices. Gather the slices together and cut them across into small cubes.

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Triple chocolate biscotti

By chris, March 26, 2015

These cookies are both chewy and crunchy; the outside is a little hard, but the centre remains soft.

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Chicken scallopini with mushrooms

By chris, March 26, 2015

I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices-because the slices cook in minutes. If you can only get the thicker, boneless pieces, you can slice them laterally to create slices that are 5cm x 12cm x 8mm.

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Passover bagels

By Nir Elkayam, March 19, 2015

This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.

Makes about 20 bagels

Ingredients:
400ml water
100ml oil (vegetable) or 100g margarine
30g sugar
10g salt
400g matzah cake meal
8 eggs
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels

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Butternut squash, Asian tahini and pumpkin seed brittle

By Einat Admony and Anita Lo, March 19, 2015

Serves: 4-6

Ingredients

For the roasted butternut squash:
● 1 large butternut squash, cut into 2½-4cm cubes
● 1 stem rosemary
● 2 cloves crushed garlic
● 1 tbsp honey
● 60ml olive oil
● Salt and pepper to taste

For the Asian tahini:
● 200g tahini
● 1 clove garlic, microplaned/finely grated
● ¹/³ tsp salt
● 20g lemon juice

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Gluten-free cherry tomato tarte tatin

By Lisa Roukin, March 19, 2015

A slight twist on regular French tarte tatin, as I've made the base gluten-free - perfect for Passover.

Serves: 10–12

Preparation: 30 minutes

Cooking: 40 minutes

Ingredients

● 330g cherry tomatoes
● A few sprigs of thyme, leaves picked
● 1 tbsp sun-dried tomato oil (I use the oil from my sun-dried tomato jar)
● ½ tbsp balsamic vinegar

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Fig, date and apricot Pesach flapjacks

By Denise Phillips, March 19, 2015

These deluxe flapjacks, crammed with fruit, seeds and nuts, are truly amazing.

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Onion pletzels

By Anne Shooter, March 12, 2015

In America, an onion pletzel is like an onion-topped focaccia, but to me – and more generally in the UK – it is a soft, chewy roll, a little larger and flatter than a bagel, with a dimple filled with fried onions and poppy seeds. Pletzels have to be eaten the day they are made – try a fresh one, warm from the oven, and you will wonder how you have survived so long without one.

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Orange flower biscuits with pistachios

By Anne Shooter, March 12, 2015

Various versions of these shortbread-like biscuits are popular throughout the Middle East, served with coffee.

Makes: 20

Ingredients

● 225g unsalted butter, softened
● 225g caster sugar
● Grated zest of 1 orange, plus juice of ½ an orange
● 2 tsp orange blossom water
● 400g plain flour
● Pistachios, to decorate

Method

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River Cottage salt beef

By Steven Lamb, March 5, 2015

PDV (Pure Dried Vacuum) salt has been processed to retain its minerals and flavours in uniform sized granules and can be bought online.

Serves 10 or more

Ingredients

● 2–3kg piece of beef brisket

For the brine
● 5 litres water
● 1kg PDV salt, or sea salt
● 600g demerara or light brown sugar
● 1 tsp black peppercorns
● 1 tsp juniper berries
● 5 clove

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