Recipes

Sesame and soy roasted cauliflower

By Silvia Nacamulli, February 26, 2015

Cauliflower is the new kale and very much the flavour of the season. If you think you don't like it, then think again. It tastes utterly delicious roasted. I created this quick and easy, fusion-style dish with my dear friend Einav Barness.

Unusually, the cauliflower is cut into thick, vertical slices - or "steaks" - which means you can see the beautiful tree-like texture.

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Beetroot and orange cured salmon

By Ben Tish, February 26, 2015

Cured salmon is associated with Scandi-navian gravadlax. We've added grated beetroot for colour, and coriander and cumin seeds for exotic spicing, and finally, orange juice and zest for extra zing. The citrus and aromatics used here produce a sweet, balanced cure. Visually, the salmon has a psychedelic appearance with its bright red and orange layers.

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Steamed sea bream with lemon condiment

By Ben Tish, February 19, 2015

Only use supremely fresh fish when steaming and nothing too meaty, as you want the fish to cook quickly without taking on too much moisture. Sea bream works brilliantly and is tasty and economical and widely available. You will need a large steamer.

Serves: 4 as a main meal or 6–8 as a tapas

Ingredients

For the lemon condiment

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Cheesecake with pistachio shortbread

February 5, 2015

Serves: 4
Preparation: 20 mins plus 30 mins resting time
Cooking: 8-10 mins

Ingredients

For the cheesecake
● 50ml double cream
● 200g cream cheese
● 100g caster sugar
● Zest and juice of ½ orange
● Zest and juice of ½ lemon
● 100g ground pistachio nuts

For the shortbread
● 150g plain flour
● 50g ground pistachios

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Pickled herring with yoghurt and beetroot

By Louis Solley, February 5, 2015

Serves: 4
Preparation: 15 minutes plus 24 hours pickling time
Cooking: 1 hour

Ingredients

● 4 herring fillets
● 200ml white wine vinegar
● 200g sugar
● 2 bay leaves
● 1 tsp fennel seeds
● 1 tsp peppercorns
● 1 sprig thyme
● 4 large beetroots
● 1 bunch baby beets
● Olive oil
● 2 tbsp fresh horseradish
● 1 tbsp Dijon mustard

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Sweet potato hummus

By Lisa Roukin, February 5, 2015

An exciting version of this Middle Eastern dip which also features pine nuts for crunch

Serves: 8 - 10
Preparation: 30 minutes
Cooking: 50 to 60 minutes

Ingredients

● 2x400g tins chickpeas in water, drained
● 1 whole lemon, juice only
● 6-8 tbsp extra virgin olive oil
● 4 tbsp raw tahini
● 3 garlic cloves, crushed
● 4 tbsp water
● Sea salt

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Fig, pistachio and olive tapenade

By Victoria Prever, January 29, 2015

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.

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Fig, sultana, mixed nuts and seeds loaf

January 29, 2015

This fruit and seed loaf is delicious at tea time or even for breakfast with cream cheese and orange slices.

Makes: 1 loaf
Preparation: 15 minutes
Cooking: 1 hour 15 minutes

Ingredients

● 400ml hot strong coffee
● 100g dried figs – hard stalks removed – cut in half
● 140g sultanas
● 50g porridge oats
● 200g self-raising flour
● 1 t

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Mixed fruit, freekeh and lentil salad

By Michelle Eshkeri, January 29, 2015

This salad incorporates many of the traditional Tu Bishvat foods and is a delicious combination of textures and fresh, sweet and savoury flavours. It stands alone for a vegetarian and dairy free lunch or as a side dish. I prefer Achva tahini - it is worth looking beyond the supermarkets for your favourite brand.

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Dried fruit bites with ricotta cheese and nuts

By Silvia Nacamulli, January 29, 2015

This is an easy, seasonal and perfect dish for Tu Bishvat, celebrating with dried fruits and nuts. I like to add ricotta as it softens the intense flavour of the dried fruits and nuts.

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