Recipe: Grilled chicken wings four ways

By Janna Gur, April 21, 2015

Chicken wings are perfect for barbecuing and therefore popular the world over.

The following recipes use typical Middle Eastern ingredients. Choose your favourite or favourites. Each recipe will be sufficient to prepare approximately 25 wings.

Serves: 4-6 servings


Chicken wings in za'atar

● 120ml olive oil

● 3 tbsp za'atar


Recipe: Lamb, pine nuts and tahini kebabs

April 17, 2015

I like to serve these kebabs with my version of a lemon, chilli and garlic sauce that is served in the hummus joints in Israel. I think this sauce is perfect for these kebabs. To make it, blitz 3 tablespoons of extra virgin olive oil, 2 green chilli peppers, 4 garlic cloves, the juice of 1½ lemons, a teaspoon each of ground cumin and flaked sea salt in a food processor until smooth.


Chocolate chip hazelnut crownie

April 8, 2015

It's not quite a cookie and not quite a brownie, it's the crownie: a densely chocolatey, soft yet crunchy biscuit packed with whole hazelnuts. The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense experience. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador.


Blueberry and white chocolate cheesecake

April 8, 2015

The creaminess of white chocolate is perfectly balanced by sharp berries in this baked classic.


Chocolate and date dessert delight

By Denise Phillips, April 2, 2015

This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't.


Almond and pistachio Florentines

By Silvia Nacamulli, April 2, 2015

These Florentines are deliciously simple, delicate in flavour and addictive! A lovely addition to your Pesach dessert repertoire, they are ideal for an afternoon tea or after a long heavy meal. You can use orange or lemon zest as you like, and keep it simple, or add chocolate.

Both versions are worth a try, and l really recommend the white chocolate option.


Mushroom, spinach and cheese tart

By Fabienne Viner-Luzzato, April 2, 2015

This tart makes a perfect mid-week Pesach meal. Served with a salad for lunch or fish for a supper, it's a nice change from meaty options.


Blondie brownies

By Lisa Roukin, April 2, 2015

These blondie brownies taste like a butterscotch and vanilla caramel treat. They are gorgeously mouthwatering, and packed with nutrition as well as very filling, one slice should satisfy your indulgence.


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.


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.