Chocolate and date dessert delight

By Denise Phillips, April 2, 2015

This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't.


Almond and pistachio Florentines

By Silvia Nacamulli, April 2, 2015

These Florentines are deliciously simple, delicate in flavour and addictive! A lovely addition to your Pesach dessert repertoire, they are ideal for an afternoon tea or after a long heavy meal. You can use orange or lemon zest as you like, and keep it simple, or add chocolate.

Both versions are worth a try, and l really recommend the white chocolate option.


Mushroom, spinach and cheese tart

By Fabienne Viner-Luzzato, April 2, 2015

This tart makes a perfect mid-week Pesach meal. Served with a salad for lunch or fish for a supper, it's a nice change from meaty options.


Blondie brownies

By Lisa Roukin, April 2, 2015

These blondie brownies taste like a butterscotch and vanilla caramel treat. They are gorgeously mouthwatering, and packed with nutrition as well as very filling, one slice should satisfy your indulgence.


Grilled spicy aubergine with pepper and onion

By chris, March 26, 2015

To cut bell peppers into small dice (cubes), first cut the peppers in half, from the stem end to the bottom, and remove the seeds and white pith. Cut in half again lengthwise. Slice each part the long way into 6mm slices. Gather the slices together and cut them across into small cubes.


Triple chocolate biscotti

By chris, March 26, 2015

These cookies are both chewy and crunchy; the outside is a little hard, but the centre remains soft.


Chicken scallopini with mushrooms

By chris, March 26, 2015

I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices-because the slices cook in minutes. If you can only get the thicker, boneless pieces, you can slice them laterally to create slices that are 5cm x 12cm x 8mm.


Passover bagels

By Nir Elkayam, March 19, 2015

This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.

Makes about 20 bagels

400ml water
100ml oil (vegetable) or 100g margarine
30g sugar
10g salt
400g matzah cake meal
8 eggs
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels


Butternut squash, Asian tahini and pumpkin seed brittle

By Einat Admony and Anita Lo, March 19, 2015

Serves: 4-6


For the roasted butternut squash:
● 1 large butternut squash, cut into 2½-4cm cubes
● 1 stem rosemary
● 2 cloves crushed garlic
● 1 tbsp honey
● 60ml olive oil
● Salt and pepper to taste

For the Asian tahini:
● 200g tahini
● 1 clove garlic, microplaned/finely grated
● ¹/³ tsp salt
● 20g lemon juice


Gluten-free cherry tomato tarte tatin

By Lisa Roukin, March 19, 2015

A slight twist on regular French tarte tatin, as I've made the base gluten-free - perfect for Passover.

Serves: 10–12

Preparation: 30 minutes

Cooking: 40 minutes


● 330g cherry tomatoes
● A few sprigs of thyme, leaves picked
● 1 tbsp sun-dried tomato oil (I use the oil from my sun-dried tomato jar)
● ½ tbsp balsamic vinegar