Dill scones with horseradish cream

By Victoria Prever, December 5, 2013

Makes: 10 -12
Preparation: 15 minutes
Cooking: 10-15 minutes

For the scones:
150g self-raising flour
75g light brown self-raising flour
½ tsp salt
50g slightly salted butter, chilled, cut in small pieces
20g finely chopped dill
125ml buttermilk
3 tbsp full-fat milk
Extra white flour for dusting
1 egg, beaten with a little salt


Oven-fried latkes with sweet apple sauce

By Rosalind Rathouse, November 28, 2013

V In my family we used to pan fry our latkes but I “fry” them in a hot oven, turning them a few times so they are good and crisp. They are wonderful served with apple sauce made from dessert apples rather than the cooking variety as no additional sugar is required.

For the latkes:
1kg potatoes — not the waxy kind
2 large onions, peeled
2 eggs


Farka - Tunisian Chanucah couscous cake

By Fabienne Viner-Luzzato, November 28, 2013

On the sixth day of Chanucah Tunisians celebrate Rosh Hodesh El Bneit or Fete des Filles — the festival of the girls. Girls are the centre of attention for that day. They receive presents from their parents and fiancées and farka — a Tunisian sweet cake of couscous, walnuts and dried fruit is served.

Serves: 8-10
Preparation: 30 minutes plus overnight cooling
Cooking: 60 minutes


Cheese Beignets

By Tom Aiken, November 28, 2013

250ml water
50g butter
70g plain flour
100g grated Parmesan
4 eggs
1/2 tsp English mustard
Salt and pepper
Polenta for dusting
Vegetable oil, for frying


Melt the butter in the water in a pan over a low heat and then bring the water to a simmer. As soon as it starts to boil, remove it from the heat and stir in the flour.


Italian precipizi

By Silvia Nacamulli, November 28, 2013

Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.

Serves: 4

Preparation: 15 minutes plus 15 minutes resting

Cooking: 10 minutes


Chicory salad with caramelised walnuts and warm blue cheese dressing

By Fabienne Viner-Luzzato , November 14, 2013

The rich flavours in this chicory salad makes a colourful autumnal dish. The sweetness of the walnuts goes well with the bitter chicory leaves and the sharpness of the blue cheese.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

300ml single cream
300g blue cheese
300g walnut halves
600g chicory leaves, a mix of white and red ones
4 tbsp caster sugar


Lamb kebabs with hummus, masbacha and grilled pitta

By Yaniv Gur-Ariye, November 14, 2013

You can find the North African spice ras-el-hanout (which translates to mean, literally head of the shop) in most large supermarkets or online.

Serves 4

For the lamb kebabs
2 onions
1 kg minced lamb
25g chopped flat leaf parsley
2 tbsp ras-el-hanout
1 tbsp salt

For the hummus
2kg chickpeas soaked overnight, plus 800g liquid they were soaked in
1tbsp baking soda


Enjoying a break from the French

By Richard Ehrlich, November 7, 2013

A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.

“French wine! It’s the best,” he said.


Butternut squash and saffron soup

By Einat Admony, November 7, 2013

Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.

Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour



Sticky slow roasted cola short ribs

By Kosher Roast, November 1, 2013

At Kosher Roast we serve these short ribs with hoppin’John and ground-corn grits from America's Deep South.

Serves: 4
Preparation: 10 minutes
Cooking: 4½ hours approx

8 short ribs
2 cans of cola
1 small onion
Clove of garlic
2 small carrots
1 stick celery
Olive oil
Balsamic vinegar
Any brown sugar
Dried herbs eg: thyme, marjoram, mixed