Recipes

Apple Pecan Crumble Pie

By Lisa Roukin, August 29, 2013

Serves: 10-12
Preparation: 30 minutes
Cooking: 40 minutes

INGREDIENTS
10 dessert apples (I prefer jazz apples)
100g sultanas
Juice of ½ lemon
100g melted butter (lightly salted) or margarine plus a little extra for greasing
230g semolina, fine
130g soft light brown sugar
130g caster sugar
1 tsp baking powder
1 large egg, beaten
Cinnamon
50g pecans, chopped

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Truffled honey cake

By David Mendes, August 29, 2013

I tasted honey flavoured with truffles in France. It was amazing and I had to use it in this year’s Rosh Hashanah cake.

Serves: 4 - 6
Preparation: 10 minutes
Cooking: 40 minutes

INGREDIENTS For the cake
250g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
120ml sunflower oil
160g honey
125g caster sugar
50g light brown sugar
2 eggs

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Fantastically fruity fig tart

By Fabienne Viner-Luzzato, August 29, 2013

This delicate fig tart is easy to make and will keep easily for two or three days; use a reduced sugar fig jam to keep the perfect balance between the sweetness and the sharpness of the fruit.

Serves: 6 to 8
Preparation: 25 minutes
Cooking: 30-40 minutes+

INGREDIENTS
225g plain flour
125g margarine or butter softened
75g caster sugar
1 egg
200g reduced sugar fig jam

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Couscous Pkeila - Beef, spinach and bean couscous

By Fabienne Viner-Luzzato, August 22, 2013

This dish — known as Couscous Pkeila in Tunisia — works best in a pressure cooker. If you don’t have one cook it in a large, non-stick pot — the meat for 1½ to 2 hours plus another 45 minutes for the beans.

Serves: 8
Preparation: 30 minutes
Cooking: with pressure cooker: 1½ hours; without: 2 to 2½ hours

INGREDIENTS
8 tbsp sunflower oil
2 onions

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Za'atar spiced lamb chops

By Lisa Roukin, August 22, 2013

Za’atar is a spice mix used in Middle Eastern cooking; its ingredients can vary by region. You can find it in some supermarkets, online or in Middle Eastern grocers.
The za’atar mix that I use is made with wild thyme and sumac mixed with roasted sesame seeds and salt.
It’s great in marinades, and fantastic with yoghurt or as a dip for bread.

Serves 2

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Tuershi - pumpkin dip

By Silvia Nacamulli, August 22, 2013

It is a Sephardi tradition to eat pumpkin on Rosh Hashanah, as a symbol for prosperity and happiness. This dip is a Libyan Jewish recipe usually served as a starter or to accompany couscous with a main course. Tuershi is the name for many Middle Eastern pickled dishes. This dish is slightly different as it is not purely pickled and it is simple and fat-free.

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Sweet Potato Gratin

By Lisa Roukin, August 22, 2013

This is a great side dish to serve with fish, chicken or red meat and can be served warm or cold. If you like, garnish it with toasted chopped pecans.

Serves 4
Preparation: 30 minutes
Cooking: 60 minutes

INGREDIENTS
3 large sweet potatoes, peeled and sliced on a mandolin
2 onions, finely sliced
2 tbsp coconut oil
2 garlic cloves, crushed

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Harissa

By Silvia Nacamulli, August 22, 2013

This version of harissa — also called Felfel uciuma — is a key ingredient in Libyan Jewish cuisine. It is simple, without many ingredients, with a real kick of hot spicy chilli. The lemon gives flavour and helps preserve it for a long time if chilled.

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Creamy zabaglione and ricotta pudding

By Silvia Nacamulli, August 8, 2013

This is a refreshing summer dessert. For those who know the delicious Italian classic zabaglione — whipped egg yolks with Marsala wine, slowly cooked and whipped to make a cream – you are going to enjoy this one! And for those who don’t know it yet, then it is time to try it. And you can also use other toppings such as cinnamon or chocolate shavings. Or keep it plain.
Serves 4-6

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Frozen cherry yoghurt

By Annabel Karmel , August 1, 2013

When cherries are in their all-too-short season this is divine.
It is quick and easy to make and well worth the effort of stoning all those cherries. The smooth, deep pink frozen yoghurt is best eaten as soon as it’s made.

Serves 4

Preparation: 20 mins plus freezing

INGREDIENTS
500g ripe fresh sweet cherries
75g caster sugar
200ml natural yoghurt (not low fat)

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