Layered trio of chocolate mousses

By Fabienne Viner-Luzzato, August 11, 2014

There is nothing like chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress.

Serves: 10-12
Preparation: 45 minutes + 6 hours refrigeration
Cooking: 5 minutes


Dark chocolate mousse:
● 6 medium eggs or 5 large, separated
● 200g of dark chocolate
● Milk chocolate mousse:


Grilled aubergine rolls with quinoa

By Alfred Prasad, August 11, 2014

Serves: 4
Preparation: 30 - 45 minutes
Cooking: 45 minutes

● 3 medium aubergines
● 1 tsp cumin seeds, toasted
● 1 pinch salt
● 4 ½ tbsp olive oil

For the quinoa and paneer filling:
● 100g quinoa
● 1 small onion, chopped
● 1 tsp ginger-garlic paste
● ¼ tsp ground turmeric
● ¼ tsp chilli powder


Pecan brownies

By Roy Levy, August 1, 2014

Makes: 12 brownies
Preparation: 10 minutes
Cooking: 15 to 30 minutes


● 170g butter
● 200g very dark chocolate (at least
● 70 per cent cocoa solids), chopped into rough chunks
● 100g dark chocolate (50 per cent cocoa solids), chopped into chunks
● 45g cocoa powder (100 per cent cocoa solids)
● 130g plain flour


Savoury biscotti

By Roy Levy, August 1, 2014

Biscotti means "twicebaked", so while you might not want to dunk one of these in your coffee, it's an accurate description nonetheless. they are delicious served with soups, cheese or salads.

Makes: about 20 biscotti
Preparation: 20 minutes
Cooking: approx 2 hours, 20 mins


● 1 sweet potato (190g peeled weight)
● 75g sun dried tomatoes


Salmon and sea bass carpaccio

By Silvia Nacamulli, August 1, 2014

This is the Italian Jewish version of ceviche and is an ideal summer dish - great as a starter or as part of a buffet. the simple marinade in lemon and chives allows the fish to shine. You can replace salmon and sea bass with any other fish you prefer - sea bream or trout are great alternatives.


Tabouleh salad

By Christian Mouysset and Ronen Givon, July 25, 2014

Packed with chopped mint and parsley (you're aiming for half herbs to bulghur), this lemony dressed bulghur or cracked wheat salad is great served with virtually any savoury main dish, or as a simple starter with baby cos lettuce leaves to scoop it up.

Serves: 4
Preparation: 15 minutes
Soak: 30 minutes
Cook: 10 minutes



Courgette, artichoke and anchovy salad

By Fabienne Viner-Luzzato, July 18, 2014

The anchovies cut through with lemon in this dressing give this colourful salad a wonderful flavour. If you don't like anchovies, replace them with sardines.

Serves: 8
Preparation: 40 minutes
Cooking: 30 minutes - roasting artichokes


● 500g frozen artichokes hearts, defrosted
● 3 large courgettes
● A red onion


Griddled courgette and halloumisalad with toasted quinoa

By James Ramsden, July 18, 2014

Toasted quinoa is an excellent thing to have kicking about. Scattered over salads, tossed through pasta, or whatever, it adds a great nutty crunch to food. This particular recipe makes more than you need - it seemed to me that if you're going to toast quinoa, you may as well do more than a single tablespoon. Store it in a jar.

Serves: 2
Preparation: 10 minutes


Peach, goats' cheese and tomato salad

By Lisa Roukin, July 18, 2014

This unusual salad is bursting with full flavour and is hearty and filling. Peaches are not often used in savoury dishes but go beautifully with many cheeses and herbs. With some extra virgin olive oil, you have peach salad

Serves: 4-6
Preparation: 30 minutes
Cooking: 5 minutes


● 6 large tomatoes


Broad bean, potato and mint salad

By Denise Phillips, July 17, 2014

Young, sweet and tender, broad beans are best when first in season. Older beans require double podding before use. To do this, remove them from their pods and plunge the beans into boiling water to loosen them from their skin. This vibrant green bean is very versatile - as a side salad, in risottos, pilaffs, soups, stews, purée or even as a paté.