Recipe: Carrot and pumpkin seed savoury biscuits

October 29, 2015

This is a perfect snack to enjoy any time. The crackers contain no wheat or dairy and are also vegetarian. They are free from everything but taste. They are perfect to enjoy with hummus or your favourite dip or just as they are.

Makes: 24

Preparation: 20 minutes

Cooking: 20 minutes


100g whole almonds, toasted

1 tbsp cumin seeds

50g sunflower seeds


Tami isaacs Pearce's chocolate, orange and cardamon challah

October 21, 2015

Your kitchen will be filled with most beautiful aromas as this bakes.

Makes: 1 very large challah


500g strong white bread flour plus flour to knead

40g caster sugar

10g fast active yeast

8g salt

40g sunflower oil

1 whole egg plus 1 yolk

Zest of 1 orange

1 tsp orange essence

300ml warm water

I tsp ground cardamon


Rebbetzin Chanie Wolff's challah from heaven

October 21, 2015

Rebbetzin Chanie Wolff from Central Synagogue in Sydney, has been kind enough to share her mother-in-law Sonia's much-loved recipe. Chanie says: "Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women."

Makes: 2 challahs


1 kg plain flour, plus 75 g extra

500 ml warm water

6 tsp dried yeast

170 g caster sugar


Moroccan spiced adafina

By Fabienne Viner-Luzzato, October 15, 2015

With an autumn chill in the air, Fabienne Viner-Luzzato suggests three hearty versions of cholent from around the world to warm up your guests at Shabbat UK next week

Serves: 6-8


● 8 tbsp extra-virgin olive oil
● 2 large onions, chopped
● 6 garlic cloves
● 2 beef marrow bones
● 1.2kg brisket or chuck roast, cut into 6-8 pieces


Traditional cholent

October 15, 2015

You can make this dish a couple of days ahead and refrigerate it.

If it is for Shabbat lunch – just before Shabbat comes in, add enough water to make it very moist, but not too liquidy, and put the covered pot in a very low oven (80°C or less) to cook overnight.

The cholent will be ready for lunch the next day and the flavour will be much better as it has had time to mature.


Tunisian harissa tfina

October 15, 2015

Serves: 6-8


● 8 tbsp sunflower oil
● 2 medium onions sliced
● 6 garlic cloves plus 1 whole garlic bulb, skin on and washed
● 3 tbsp caster sugar
● Approx 1.2kg of beef brisket, or cholent type beef washed and cut in pieces
● 2 marrow bones
● 3 medium sized tomatoes or a 400g tin of chopped tomatoes
● 65g concentrated tomato purée


Chocolate cake with peanut butter and cream cheese frosting

By Michelle Eshkeri, October 9, 2015

Adding height to a cake with extra layers is a simple way of making it look elegant and special. Edible flowers ( are beautiful and forgiving so the frosting doesn't need to be perfectly smooth.

Serves: 16-20


For the cake
● 240ml hot, strong black coffee 225g
● 150g cocoa powder
● 240g double cream


Tangerine fool with chocolate scones

By Adam Gray, October 8, 2015

Serves: 10


For the fool:
● 180g tangerines, peeled
● 65g caster sugar
● 90ml orange juice
● 180ml whipping cream

For the chocolate scones
● 150g plain flour
● 30g baking powder
● 12g cocoa powder
● 30g caster sugar
● 35g unsalted butter
● 110ml double cream
● 1 tsp icing sugar



Chocolate, pistachio and apricot cake

By Anne Shooter, October 1, 2015

This is a gorgeous, aromatic cake that is wonderful for a tea party and makes a pretty birthday cake.

If you can't find fresh apricots, use tinned. If you like, you can make two smaller cakes and sandwich them together with the butter icing before topping with more of the icing. Or you can make the cake without the butter cream and simply decorate with a drizzle of melted dark chocolate.


Magic vanilla cake - three cakes in one

By Christelle Huet-Gomez, October 1, 2015

Magic cakes are simply eggs, sugar, flour, butter and milk. The magic happens in the baking. The liquid batter divides into three layers: a dense, moist base; a delicate creamy middle and the top layer of light sponge. The yolks, beaten with sugar, butter, flour and milk, form the base and cream. The beaten egg whites form the Genoise sponge layer.