Recipes

Iced lemon curd meringue yoghurt

By Lisa Roukin, August 1, 2013

This deliciously tangy dessert should be soft enough to slice straight from the freezer and is great to make ahead as it will keep in the freezer for up to 3 months.

Serves 8-10
Preparation 30 mins
Freezing 12 hours

INGREDIENTS
2 lemons, juice only
150g icing sugar
250ml soya single cream
500g fromage frais or Greek yoghurt
40g Osem vanilla pudding mix

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Chocolate Sorbet

By Paul Ainsworth, August 1, 2013

Serves 10
Preparation: 25 mins plus churning time

INGREDIENTS
300g dark chocolate
150g caster sugar
2 tbsp Grand Marnier
750ml water

METHOD

Pour 150ml water and the caster sugar in a saucepan and bring to the boil while stirring to dissolve.

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Frozen marbled halva and cocoa loaf

By Denise Phillips, August 1, 2013

Halva is a confection originating in the Balkans and eastern Mediterranean regions. I have combined it with some cocoa powder to enhance the slightly chocolatey flavour from marbled halva — which can be found in kosher delis and supermarkets — but you can try other flavours like vanilla or pistachio. I use non-dairy cream so it is available after any meal and also because it is less rich.

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Roasted nectarine ice cream

By Victoria Prever, August 1, 2013

This delicate ice cream is a taste of pure summer. For a dinner party dessert, roast an extra nectarine per guest. Don’t peel them and serve two halves per guest with the ice cream and Amaretti biscuits on the side.

Serves 4 – 6
Preparation: 10 mins plus churning/freezing
Cooking: 20 mins

INGREDIENTS
4 large ripe nectarines, halved and stoned
1 tbsp caster sugar

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Sea Bass with balsamic and rosemary

By Uri Jeremias's , July 25, 2013

This is quick and easy to make and goes very well with some oven-baked sliced potatoes.
Serves 2

Ingredients:
2 sea bass fillets
50g salted butter or olive oil
1 tsp fresh rosemary, finely chopped
2 tbsp Balsamic vinegar
1 tbsp fish sauce

Method:

Preheat your oven to 180°C.

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Peanut butter banana ice-cream pie

By Lisa Roukin, July 25, 2013

This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency.

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Baby aubergines stuffed with Moroccan spiced pan-fried fish

By Yossi Elad, Machneyuda Restaurant , July 25, 2013

Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.

Serves 4

Ingredients:
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Parsley

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Spiced beef, pistachio and walnut burgers in spinach and carrot buns

By Fabienne Viner-Luzzato, July 18, 2013

Preparation: 30 minutes; cooking: 30 mins; makes: 20 burgers

INGREDIENTS
500g minced beef
1 red onion, finely chopped
20g finely chopped fresh flat parsley
60g ground walnuts
60g chopped pistachios
2 medium eggs
Salt, pepper
A generous shake of cumin, paprika and turmeric
Sunflower oil for brushing

For the dressing:
4 tbsp mayonnaise
1 tsp ketchup
1 tsp mustard

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Broccoli and Cashew salad

By Victoria Prever, July 18, 2013

Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.

Preparation: 20 mins
Serves 6-8

Ingredients
2 broccoli heads (approx 600g)
150g cashews, toasted
100g dried cranberries
125g fine egg noodles, uncooked

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Tabbouleh

By Silvia Nacamulli, July 18, 2013

This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.

Preparation: 20 mins
Cooking: 2 mins plus soaking time
Serves 4-6
INGREDIENTS
250g fine bulgur wheat

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