Recipes

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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Summer tomato tart with basil and oregano

By Silvia Nacamulli, July 5, 2013

Tomatoes are everywhere at the moment, of all colours, shapes and form. It is a pleasure to the eye and to the taste buds. I like to use cherry tomatoes for these tartlets but feel free to use any yellow, green or other red tomatoes, the important thing is that they are ripe. You can also make one large tart instead of 4 small ones, in which case add a few extra tomatoes.

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Rum sultana and crystallised fruit cupcakes

By Fabienne Viner-Luzzato, June 27, 2013

Preparation: 15 mins plus 30 mins soaking
Cooking: 20 – 30 mins
Makes: 24 cakes

INGREDIENTS
100ml old rum
50g sultanas
100g crystallised fruits
3 eggs, separated
150g caster sugar
150g unsalted butter
210g self-raising flour

METHOD
Heat oven to 160°C and line two 12- hole muffin tins with paper cases.

Dice the crystallised fruits.

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Chocolate and Almond Cake

By Katie Caldesi, June 27, 2013

Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.

Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
Serves 6–8

INGREDIENTS
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar

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Chocolate Marble Cake

By Lisa Roukin, June 27, 2013

This beautiful cake will keep for 3 days in an airtight container or freeze for up to 3 months. If freezing, decorate after defrosting.

Preparation: 20-25 minutes plus cooling
Cooking: 40-45 mins
Serves 14-16

INGREDIENTS
250g self-raising flour
Pinch of salt
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten

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Gooeyest chocolate brownies

By Ryan Bartley, June 27, 2013

For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!

Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies

INGREDIENTS
225g dark chocolate, broken into small pieces

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Banana and chocolate cake with peanut butter frosting

By Suzy Pelta , June 27, 2013

INGREDIENTS
120g unsalted butter

100g dark chocolate

3 medium bananas

160g light brown sugar
Pinch of salt

2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter

225g cream cheese

1 tsp vanilla extract

300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration

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