Recipes

Enjoying a break from the French

By Richard Ehrlich, November 7, 2013

A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.

“French wine! It’s the best,” he said.

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Butternut squash and saffron soup

By Einat Admony, November 7, 2013

Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.

Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour

INGREDIENTS

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Sticky slow roasted cola short ribs

By Kosher Roast, November 1, 2013

At Kosher Roast we serve these short ribs with hoppin’John and ground-corn grits from America's Deep South.

Serves: 4
Preparation: 10 minutes
Cooking: 4½ hours approx

INGREDIENTS
8 short ribs
2 cans of cola
1 small onion
Clove of garlic
2 small carrots
1 stick celery
Olive oil
Honey
Balsamic vinegar
Any brown sugar
Cornflour
Dried herbs eg: thyme, marjoram, mixed

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Butternut, pear and Gorgonzola tart

By Adam Byatt, November 1, 2013

A great way to introduce children to bread making and some new flavours

Serves: 6
Preparation: 30 minutes and 2 hours+ for rising and proving
Cooking: 35 minutes

INGREDIENTS
For the base:
250g strong white flour
13g dried yeast
1 tsp sea salt
1 tsp caster sugar
150ml water, cold
A dash of olive oil

for the Topping:
1 butternut squash, peeled and finely sliced

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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

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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

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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

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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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