Recipes

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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Mushroom bean and quinoa salad

By Lisa Roukin, September 12, 2013

This vegan and gluten free dish is packed with delicious Asian flavours. Quinoa is high in protein and gluten free, and far healthier than white rice/pasta. So don’t feel bad about grabbing seconds — or even thirds. Serve with poached eggs for extra protein.

Serves: 4-6
Preparation: 40 mins
Cooking: 20 mins

INGREDIENTS
225g quinoa
200g fine trimmed green beans, finely chopped

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Honey cake, fig and marsala trifle

By Victoria Prever, September 12, 2013

This easy dessert is perfect for sunken honey cake disasters or to use up leftovers — if you have any. You can replace the Marsala with any sweet wine or even the syrup from poaching the fruit. If you cannot find fresh figs, tinned or bottled ones in syrup or wine are perfect – no need to poach and you can use the syrup to spoon over the cake.

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Honey, I sunk the cake...yet again...

By Victoria Prever, September 12, 2013

To the novice, honey cake looks a doddle. No complicated baking techniques to master. Just measure, mix and bake. Simple.

But don’t be fooled. Underbake it and your festive treat will resemble a Vesuvian crater. Leave it too long and 5774 will start chewy and charred.

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Light and lemony plum dessert cake

By Denise Phillips, August 29, 2013

This light dessert is ideal after a heavy Friday night or Yom Tov meal. It also works well made in individual ramekins and can be frozen.

Serves: 8 -10
Preparation: 30 minutes
Cooking: 40 minutes

INGREDIENTS
560g plums — halved and stoned
4 eggs
150g caster sugar
Zest of 1 lemon
150g plain flour
1 tsp baking powder
75g roughly chopped roasted hazelnuts
Pinch of salt

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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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