Recipes

Grilled mackerel and salsa verde on sourdough

By Alan Rosenthal, June 6, 2014

This dish is perfect for eating al fresco. Enjoy these sandwiches on one of those first spring afternoons when the warm sun finally breaks through after a long winter.

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Asparagus and watercress mousse

By Fabienne Viner-Luzzato , May 30, 2014

Make the most of the short asparagus season with this pretty recipe which makes a lovely starter or original canape.

Serves: 6
Preparation: 60 minutes
Cooking: 30 minutes

Ingredients
For the biscuits:
100g grated parmesan
50g butter, melted
25g plain flour
1 medium egg, beaten
100g mixed salted nuts roughly chopped
For the mousse:
500g asparagus, washed and trimmed

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Lemon and ginger cheesecake with honey and mixed berries

By Ryan Bartley, May 26, 2014

Serves: 8

Ingredients
250g ginger biscuits, blitzed
100g butter, melted
600g soft cheese/plain cream cheese
400ml thick double cream
250g lemon curd
4 heaped tbsp stem ginger and its syrup
Zest of 1 lemon
2 large pinches of sea salt
2 tbsp honey
100g mixed berries

Method

Line a 23cm spring form cake tin with baking parchment.

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Amaretto and raspberry cheesecake

By Silvia Nacamulli, May 23, 2014

This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.

Serves: 6-8 as a dessert

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Salmon, dill and cream cheese cheesecake

By Denise Phillips, May 22, 2014

This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.

Serves: 10–12
Preparation: 15 minutes
Cooking: 50 minutes

Ingredients
For the base:

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Lavender rose and berry cheesecake

By Fabienne Viner-Luzzato, May 22, 2014

According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.

Serves: 6-8
Preparation: 35 minutes plus 30 minutes chilling
Cooking: 45 minutes

Ingredients

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Lemongrass Halibut with coriander and peanuts

By Kim Kushner, May 16, 2014

It’s probably not every day that you pick up a stick of lemongrass at the supermarket. I usually like sticking to ingredients that I am familiar with, but I recently took the plunge with lemongrass, and I am so glad that I did. Its bright flavour brings an exotic note to halibut. To use it, cut off the lower bulb and remove the tough, outer leaves.
Serves 6:

Ingredients

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Mujaddra

By Silvia Nacamulli , May 16, 2014

This wonderful quintessentially Middle Eastern dish is a combination of rice, lentils and onions, and exquisite spices.

Serves: 6
Preparation:
Cooking: 30 minutes

Ingredients
8 tbsp extra virgin olive oil
1 tsp rock salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground caraway
1 cinnamon stick
250g mix of red Camargue, brown basmati and wild rice; or plain basmati rice

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Tasting the real, rude Israeli food

By Victoria Prever, May 2, 2014

The world cannot get enough of Israeli food. Its chefs and their books are all the rage.

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Lamb kofte with coriander pine nut relish

By Victoria Prever, May 2, 2014

Celebrate Yom Ha’atzmaut with these lamb and coriander kebabs, which can be cooked on the BBQ, grilled or roasted in the oven. They are delicious dipped into the coriander and pine nut relish. Do soak the wooden skewers in cold water before cooking to stop them burning. You can use minced beef or chicken instead if preferred.

Makes: 20

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