Recipes

Pear and ginger compote

By Victoria Prever, December 12, 2013

This is the perfect season to eat and preserve pears, especially in the UK where we have so many tasty varieties. A friend gave me 2 large boxes of wonderful firm green pears from her garden. Some we ate, some we used for pear and lemon jam, and the rest we used for this great compote.

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Gluten free chocolate and pecan spiral

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Three interesting finger sandwich fillings

By Lisa Roukin, December 5, 2013

Liven up your sandwich fillings. Each recipe makes 15 finger sandwiches, cut from 5 larger sandwiches — crusts removed and cut into thirds.

Asian Tuna
Preparation: 5 minutes, plus marinating

INGREDIENTS
2 cans tuna, in sunflower oil (drained)
Half a cucumber seeded, peeled and finely chopped
1 carrot, peeled and grated
1 tsp lemon juice
5 tsp light soy sauce

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White chocolate berry blondies

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Dill scones with horseradish cream

By Victoria Prever, December 5, 2013

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

INGREDIENTS
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

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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.

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

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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

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Cheese Beignets

By Tom Aiken, November 28, 2013

INGREDIENTS
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

METHOD

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.

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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

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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

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

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