Recipes

Roasted chicken dinner in a tray

By Studentbeans, October 3, 2013

Straightforward to prepare and cook, simple to clean up, deliciously warming and reasonably healthy . . . you couldn’t ask for anything more.

Serves 4

INGREDIENTS
4 tbsp oil
2 potatoes, washed, sliced in half lengthways and into wedges
6 chicken thighs, skin on, bone in
3 sprigs of thyme, leaves only
1 red onion, peeled and roughly chopped into wedges

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Raspberry white chocolate muffins

By Studentbeans, October 3, 2013

Muffins can be both savoury and sweet. Having said that, what else is better than a sweet muffin studded with chocolate and raspberries? In fact, be careful – if you make this recipe, you may never eat savoury food ever again. These muffins can be a naughty breakfast, or a perfect sugar injection halfway through double lectures.

Makes 6 muffins

INGREDIENTS
110g raspberries

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Stuffed red wine figs

By Denise Phillips, September 24, 2013

These delicious Turkish stuffed figs can be served hot or cold with thick natural yoghurt drizzled with honey or with ice cream.

Serves: 6
Preparation: 20 minutes plus 2 hours soaking
Cooking: 25 minutes

INGREDIENTS
450g dried figs
300ml boiling water

For the Filling:
60g walnut pieces/ halves

For the syrup:
2 bay leaves
3 cloves
200g sugar
150 ml water

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Orange and marsala chicken

By Silvia Nacamulli, September 24, 2013

It is customary to celebrate Simchat Torah with a little bit more alcohol than on a normal day, and so this is a perfect occasion to cook with it. Try this delicious and simple but impressive recipe — one of my old time favourites. Marsala, a Sicilian dessert wine, gives a slight sweet flavour. If you can’t find kosher Marsala use kiddush wine or Port.

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Sticky rum babas

By LIsa Roukin, September 24, 2013

Serve a rum baba to each person, cut down the middle with a scoop of Chantilly or whipped cream in the centre. A savarin mould is like a shallow bundt tin.

Makes 12
Preparation: 30 minutes, plus 1 hour rising
Cooking: 14-15 minutes

INGREDIENTS
2 handfuls sultanas or raisins
50ml rum
300g strong bread flour, sifted
6 eggs, large
2 tsp sea salt
4 tbsp acacia honey

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Vodka and beetroot cured gravadlax salad

By Ryan Bartley, September 24, 2013

Serves: 4;
Preparation: 10 minutes plus 24 hours curing

INGREDIENTS
For the salmon:
½ side of salmon – head side approximately 750g
100ml vodka
2 packs of cooked beetroot in own juice, sliced (thickness of a £1 coin)
200g salt
200g granulated sugar
Juice of 2 lemons
2 tbsp fennel seeds
2 tbsp cracked black pepper

For the salad:
100g watercress

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Ultimate carrot cake

By Ruth Joseph, September 17, 2013

Drizzled with chocolate and packed with fruit, this is my lightest, ultra-moist carrot cake — a carrot cake with attitude. For the best results only grate the carrots when ready to use and do mix them with lemon juice, or they are inclined to go brown.

Serves: 10 people generously
Preparation: 15 minutes plus 30 minutes soaking time
Cooking: Approximately 1 hour

INGREDIENTS

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Date and pistachio roulade

By Silvia Nacamulli, September 17, 2013

A refreshing Middle Eastern dessert is the result of a cooking spree with my Israeli friend Einav. It is rich and sweet in flavour for the dates, beautiful and tasty for the use of whole green pistachios and exotic coconut.

Makes: 1 roulade of 25-30 slices
Preparation: 20 minutes plus 2 hours freezing

INGREDIENTS

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Spelt, date and walnut bread

By Denise Phillips, September 12, 2013

The Torah tells us that the 5 types of grain: wheat, oat, spelt, barley and rye, plus any grape or wine products, are all required to be eaten in the succah and need a special blessing. This delicious date and walnut bread can be shaped either into two large loaves or into small rolls. Perfect with hot soup or toast and enjoy with your favourite cheese.

Makes: 2 large loaves or 24 small rolls

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Cold lemon schnitzel

By Silvia Nacamulli, September 12, 2013

This cold lemon schnitzel is an ideal dish for a Succot meal or a summery Shabbat lunch. It is easy and delicious and can be made with chicken or veal. You can also use vegetable or chicken stock instead of water if you like strong flavours. It was kindly given to me by Jose Romano Levi from Ferrara, home of a fascinating and long-standing Jewish community.

Serves: 6
Preparation: 5 minutes

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