Recipes

Spookiest Halloween cone cup cakes

By LIsa Roukin, October 24, 2013

Make sure your ingredients are at room temperature before making these cupcakes so they mix in evenly. Cold ingredients may make the batter lumpy so you have to overmix and make it tough.

Makes: 21
Preparation: 30 minutes
Cooking: 20 minutes

INGREDIENTS
250g self-raising flour, sifted
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten

More..

Suppli - Tomato and mozzarella risotto balls

By Silvia Nacamulli, October 17, 2013

Fried rice balls are popular in Italy. In Sicily they call them Arancini, and in Rome, where I’m from, they are Suppli. They have a tomato and mozzarella filling and are egg-shaped.

Makes: about 20
Preparation: 20 minutes
Cooking: 1 hour

INGREDIENTS
100ml extra-virgin olive oil
4 garlic cloves, crushed
700g passata
1 tsp salt and pepper to taste
8 basil leaves

More..

Gluten-free fig and almond cake

By LIsa Roukin, October 10, 2013

This is a light dessert that’s crumbly and buttery on the bottom and very simple to make. Apricots or peaches also work well. It can be refrigerated in an airtight container for up to 5 days — serve at room temperature.

Serves: 10-12
Preparation: 20 minutes
Cooking: 45 minutes

INGREDIENTS
3-4 fresh figs, sliced thinly (remove base and stalk)
4 large eggs, beaten

More..

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

More..

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

More..

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

More..

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.

More..

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

More..

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

More..

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

More..