Recipes

Pasta with broccoli and pine nuts

By Lisa Roukin, February 6, 2014

This dish — which I make with gluten-free pasta — is quick and easy, I always have frozen peas and a jar of ready-made caramelised red onion to hand. Coconut milk gives this dish a creaminess. Serve warm or as a salad.

Serves: 4
Preparation: 10 minutes
Cooking: 20-25 minutes

INGREDIENTS
200g tenderstem broccoli
500g fusilli pasta
2 tbsp extra virgin olive oil

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Apple Strudel with Stroh rum soaked raisins

By Ed and Ben Robson, January 30, 2014

The strudel has a kick from the Stroh rum in which we soak our raisins. Soak them the day before you are baking the strudel. If you cannot get Stroh rum you can use any dark rum.

One strudel serves 4-5
Preparation: 20 – 25 minutes, plus overnight soaking time
Cooking: 15 — 20 minutes

INGREDIENTS
6 sheets of filo pastry
2 large cooking apples
150g Demerara sugar

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Creamy beetroot gratin dauphinois

By Fabienne Viner-Luzzato, January 30, 2014

This warm, pleasingly pink delicious beetrot dish is perfect to serve on a cold night accompanied with plain grilled or roasted fish. It is also extremely simple to make.

Serves: 6
Preparation: 30 minutes
Cooking: 90 minutes or 55 minutes if you are short on time.

INGREDIENTS
1kg fresh beetroot
500ml double cream
100ml milk
2 tbsp Dijon mustard
2 cloves garlic, peeled and crushed

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Carrot, spinach and coconut milk soup

By Silvia Nacamulli , January 24, 2014

Coconut milk gives this soup a delicate tasty flavour. It is easy to make and is extremely good.

Serves: 4-6 as a starter
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients:
5-6 tbsp olive oil
2 onions, finely sliced
1 kg carrots, peeled and thickly sliced
100g fresh spinach, washed
1 x 400ml tin of coconut milk

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Recipe: Chicory, leek and hazelnut salad

By Sybil Kapoor, January 17, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead.

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Recipe: Mixed mushroom soup

By Fabienne Viner-Luzzato, January 17, 2014

You can use and mix any type of mushrooms to create this tasty soup.

Serves: 6
Preparation: 30 minutes
Cooking time: 15 minutes in a pressure cooker, 45 in a pan

Ingredients
● 350g mushrooms (cup, chestnuts or forestiere)
● 4 medium-sized potatoes
● 1 onion
● 1.5 litre vegetable stock
● Olive oil

To serve:
● 150g chestnut mushrooms d

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Recipe: Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 17, 2014

This hearty winter dish - Lubia bel kammun - is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly.

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Cherry and chocoate mandelbrot

By Lisa Stander-Horel and Tim Stander, January 16, 2014

This recipe was inspired by my best friend’s mother, who was the guru of all things Jewish pastry. In the usual fashion of how Jewish recipes are shared, her note to me read: “add cherries and chocolate, then add more”. We did, and this is the resulting recipe. The combination of cherry and chocolate is brilliant and makes a spectacular mandelbrot.

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Tu Bishvat fruity corn flake florentines

By Lisa Roukin, January 9, 2014

We celebrate Tu Bishvat, the birthday of the trees, with fruit and nuts. These gluten-free florentines are just the ticket, and great to make with children. I have used only fruit for these but you can add nuts and for extra indulgence you could drizzle the top with melted chocolate.

Makes: 40-50
Preparation: 40 minutes
Cooking: 12-13 minutes

INGREDIENTS
250g corn flakes

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Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 5, 2014

This hearty winter dish — Lubia bel kammun — is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly. The flavour develops and it tastes even better the next day.

Serves: 4-6
Preparation: 10-15 minutes plus overnight soaking of beans
Cooking: 4 hours

INGREDIENTS

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