Recipes

Curly kale salad with mint dressing

By Lisa Roukin, April 4, 2013

Raw, massaged kale salad would definitely be on my final meal list. When kale is massaged, its cellulose structure breaks down and wilts, so the tough fibrous leaves become silky and take on a subtle sweetness.

Discarding any large kale stalks makes it easier to massage and to eat.

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Fancy feta and mint rolls for Passover

By Denise Phillips, March 28, 2013

These aubergine rolls make a tasty starter and are also perfect for picnics or in a lunch box. The secret of the pretty cooking lines is to ensure that the griddle pan or barbecue is hot and that you leave the aubergine to fry for two to three minutes without turning. If you sprinkle the slices with salt before cooking, it reduces the amount of oil they absorb.

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Sweet potato, pomegranate and pumpkin seed salad

By Denise Phillips, March 28, 2013

This salad makes a lovely, refreshing light supper. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and filled with interesting textures and flavours.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 6

Ingredients
900g (about 2 large) sweet potatoes, peeled and cubed
1 tbsp olive oil
175g rocket leaves

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Nutty and nice Pesach rolls

By Fabienne Viner-Luzzato, March 21, 2013

These delicious rolls come either plain (pictured above - far right) or as a nutty version - below.

Plain ROLLS
Makes 20

Ingredients
150g butter or margarine
500ml water
1 tsp salt
2 tbsp caster sugar
175g fine matzah meal
6 large eggs, beaten

Method

Preheat oven to 160°C and line an oven tray.

Melt the butter with the water in a large pan. Add the salt and sugar.

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Spinach and almond cake

By Silvia Nacamulli, March 21, 2013

This is my adaptation of a wonderful old recipe from Florence’s Jewish community. I add more egg whites than is recommended in the original to make it a little lighter. The cake is extremely versatile as it has both sweet and savoury elements. Great for brunch, or as a savoury side dish or as a dessert served on its own or with strawberries and ice cream.

Preparation time: 1 hour

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Mini mushroom and cheese baked frittata

By Lisa Roukin, March 21, 2013

These mini treats are ideal not just for breakfast — especially for children — but for lunch or brunch too. You can try other fillings such as sun-dried tomato, olive and basil, or roasted vegetable, or sauteed courgettes and chopped mint.

Makes 12

INGREDIENTS
1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Sea salt

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Banana and blueberry cinnamon bubelachs

By Victoria Prever, March 21, 2013

My children love a bubelach (or matzah meal pancake) for Passover breakfasts. I up the nutritional value using whole milk as well as either blueberries or banana. For a special treat I add a tablespoon of drinking chocolate (leaving out the sugar) to the basic mix and a handful of raspberries.

Makes: 12 small pancakes

INGREDIENTS
60g fine (cake) matzah meal
Large pinch of salt

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Tiny but intense chocolate cake

By Deb Perelman, March 14, 2013

On the short list of recipes I think any baker should have — or simply any person who delights in making their friends happy should have — is a chocolate cake to be thrown together just because… “well, actually I didn’t know today was your birthday. Of course I am free tonight!”

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Halva mousse and poppy seed crumbs

By David Mendes, March 14, 2013

Ingredients
For the mousse:
4g kosher gelatine powder
30g whole milk
500g whipping cream, in 2 halves
50g caster sugar
3 egg yolks
2½ tbsp tahini
2½ tbsp honey
30g halva crumbled to lumps

Method

Soak the gelatine in the milk for 25 minutes.

In a pan bring 250g cream to a boiling point.

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Delicious home-made jaffa cakes

By Clarissa Hymans, March 8, 2013

The chocolate-orange combo — half-biscuit, half-cake — can also be made with packet jelly, in which case it’s a good if not essential idea to add a tablespoon of marmalade.
Makes about 20

Ingredients
750 ml orange juice
2 packets kosher gelatine
4 large eggs
100g caster sugar
100g plain flour
Vanilla essence
Pinch of salt
200g dark chocolate

Method

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