Pumpkin, carrot, sweet potato, leek, nutmeg soup

By Amir Battito, November 12, 2015

Serves: 6-8
Preparation: 10 minutes
Cooking: 40 minutes


● 2 tbsp butter
● 2 tbsp olive oil
● 2 sweet potatoes, peeled and diced
● ½ pumpkin cleaned, peeled and diced
● 2 carrots, peeled and diced
● 1 large onion, peeled and diced
● 1 leek cleaned and sliced
● 2 garlic cloves
● 1 sprig of thyme, leaves only


Torta di uva: grape cake

By Silvia Nacamulli, November 5, 2015

This delicious and light parve cake makes a lovely dessert. I like to make it with large grapes and mixing white, red or black varieties, but you can stick to one type if preferred. The recipe also works well with many other types of fruit, such as plums, peaches or apples.

Serves: 8-10 as dessert
Preparation: 15 minutes
Cooking: 1 hour



Recipe: Artichoke and chestnut dip

November 5, 2015

This quick but sophisticated dip makes a fantastic pre-dinner appetiser and is quick and easy to prepare. It also makes a lovely canapé, spread onto tiny rye crackers or with crudités. It is refreshing served on top of salad leaves.

Serves: 6

Preparation: 30 minutes


100g cooked whole chestnuts

15g chives


Tortilla chips with gribenes and guacamole

By Susan Schmidt, October 29, 2015

This is delicious served as an appetiser.


Recipe: Butternut squash and carrot soup

October 29, 2015

A heavenly shade of orange, the true colour of autumn leaves, the soup looks fabulous

Serves: 8

Preparation: 30 minutes,

Cooking: 40 minutes


2 large echalion shallots, sliced

2 tbsp olive oil

2 large butternut squash, peeled and cubed (keep seeds for roasting)

6 carrots, cubed

Sea salt

White pepper

1⁄2 litre vegetable stock


Recipe: Carrot and pumpkin seed savoury biscuits

October 29, 2015

This is a perfect snack to enjoy any time. The crackers contain no wheat or dairy and are also vegetarian. They are free from everything but taste. They are perfect to enjoy with hummus or your favourite dip or just as they are.

Makes: 24

Preparation: 20 minutes

Cooking: 20 minutes


100g whole almonds, toasted

1 tbsp cumin seeds

50g sunflower seeds


Tami isaacs Pearce's chocolate, orange and cardamon challah

October 21, 2015

Your kitchen will be filled with most beautiful aromas as this bakes.

Makes: 1 very large challah


500g strong white bread flour plus flour to knead

40g caster sugar

10g fast active yeast

8g salt

40g sunflower oil

1 whole egg plus 1 yolk

Zest of 1 orange

1 tsp orange essence

300ml warm water

I tsp ground cardamon


Rebbetzin Chanie Wolff's challah from heaven

October 21, 2015

Rebbetzin Chanie Wolff from Central Synagogue in Sydney, has been kind enough to share her mother-in-law Sonia's much-loved recipe. Chanie says: "Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women."

Makes: 2 challahs


1 kg plain flour, plus 75 g extra

500 ml warm water

6 tsp dried yeast

170 g caster sugar


Moroccan spiced adafina

By Fabienne Viner-Luzzato, October 15, 2015

With an autumn chill in the air, Fabienne Viner-Luzzato suggests three hearty versions of cholent from around the world to warm up your guests at Shabbat UK next week

Serves: 6-8


● 8 tbsp extra-virgin olive oil
● 2 large onions, chopped
● 6 garlic cloves
● 2 beef marrow bones
● 1.2kg brisket or chuck roast, cut into 6-8 pieces


Traditional cholent

October 15, 2015

You can make this dish a couple of days ahead and refrigerate it.

If it is for Shabbat lunch – just before Shabbat comes in, add enough water to make it very moist, but not too liquidy, and put the covered pot in a very low oven (80°C or less) to cook overnight.

The cholent will be ready for lunch the next day and the flavour will be much better as it has had time to mature.