Chocolate toffee marble cheesecake

By Annabel Karmel, May 1, 2014

This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulce de leche to create the marbled effect.

Makes: 6 portions
Preparation: 30 minutes plus chilling time

100 g digestive biscuits
50 g unsalted butter, melted
150 g full-fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce or dulce de leche



Vanilla blondie chocolate cookie bar

By Lisa Roukin, April 18, 2014

These blondies are slightly crisp on top, chewy in the centre and packed with crushed biscuits. Top with a scoop of vanilla ice cream and hot fudge and you have yourself an even better treat. The most delicious way to wave goodbye to Pesach.

Makes: 16 Slices
Preparation: 20 mins
Cooking: 20-22 mins Ingredients
2 eggs, beaten
200g soft light brown sugar


Pot au feu: hearty, warming beef and vegetables

By Fabienne Viner-Luzzato , April 18, 2014

Spring is definitely on the way, but nights are chilly. This traditional French stew makes a good midweek meal for Passover - served with mashed or baked potatoes instead of vermicelli or rice. Do use a cut of meat that has some fat in it - for more flavour.

Serves: 6
Preparation: 30 minutes
Cooking: 1.5 hours to 2.5 hours

A large onion
6 garlic cloves
2 small carrots


Cauliflower pizza with pear, blue cheese and almonds

By Lisa Roukin , April 11, 2014

V this pizza is the best invention ever - especially to beat those Passover midweek blues.

Makes: 20–25cm base - 6 slices
Preparation: 60 mins
Cooking: 28-30 mins

1 medium cauliflower head, washed and dried
50g grated mozzarella cheese
1 egg, beaten
white pepper
garlic granules

1 pear, thinly sliced
20g walnuts
50g blue cheese, crumbled


Seared seabass with ginger and coconut milk sauce and toasted flaked almonds

By Silvia Nacamulli , April 11, 2014

This is a quick, delicious main course. Serve it with spinach or a plain green salad. Sea bream also works well.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes

4 tbsp olive oil
4 fillets of sea bass, scaled and skin on
½ onion, finely chopped
2 cloves of garlic, crushed
1 tbsp fresh ginger, grated
Salt and freshly ground black pepper


Coconut Thai fish cakes

By Sharon Lurie, April 11, 2014

With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn’t mean ‘old fashioned’ foods. Who would have thought we would ever eat Thai fishcakes on Pesach?

Makes 12 - 15


Baked pecan Pesach chicken goujons

By Victoria Prever, April 11, 2014

These baked chicken goujons pack a real flavour punch. Walnuts can be used instead of pecans. It can also be made with smoked paprika for an even stronger flavour, but do reduce the salt if you use the smoked variety as it can be quite strong.

Serves: 4
Prep: 20 minutes
Cook: 20 minutes

100g pecan nuts
50g medium matzah meal
½ tbsp sweet paprika
1 tsp salt


Nutty plaice goujons with lemon thyme mayo

By Fabienne Viner-Luzzato , April 10, 2014

Crunchy nuts make a delicious change from matzah meal for these tasty goujons.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

6 large skinned plaice fillets, cut into goujons
100g ground almonds
100g ground walnuts
100g ground pistachios
5 large eggs (three whole and 2 yolks)
1 lemon



Zesty lemon almond macaroons

By Silvia Nacamulli, April 4, 2014

Amaretto biscuits are traditional Italian Passover treats as they are made only with egg whites and ground almonds. I add lemon zest to mine to lift the flavour of the almonds. If you are using large eggs you should increase the quantity of the ground almonds and sugar by 10g extra each.

Makes: 25 biscuits
Preparation: 10 minutes
Cooking: 18 – 20 minutes



Chocolate cranberry slice

By Denise Phillips, April 4, 2014

If you are looking for an easy-to-make, family favourite cake for Passover, this has to be the one. It is ideal for the matzah ramble, packed lunch or mid-morning treat. I have used dried cranberries but if you prefer, chopped apricots or raisins can be substituted.
Makes: 16 slices
Preparation: 10 minutes
Cooking: 30 minutes

300g desiccated coconut