Recipes

Broccoli and corn fritters

By Annabel Karmel, December 10, 2015

Tempt your children to eat vegetables with these Chanucah-friendly tasty treats.

Makes: 12 fritters

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients

150g broccoli, cut into florets

150g can sweetcorn, drained

150g self-raising flour

1 medium egg, beaten

2 tbsp milk

2 tbsp chopped fresh basil leaves

2 tbsp sweet chilli sauce

75g cheddar cheese, grated

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Gorgeous gluten-free baked doughnuts with caramel sauce

By Lisa Roukin, December 3, 2015

Who doesn't love a doughnut? These ones are gluten-free and are an indulgent treat with less guilt, drenched in this delicious dairy-free, salted caramel sauce. You will need two x 6-hole doughnut trays. Pop the tin of coconut milk into your fridge two days before making the sauce, which can be made a day before and refrigerated.

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Spanish churros with cinnamon

By Amir Battito, December 3, 2015

These Spanish favourites make a delicious change to serve at Chanucah. They are perfect on their own or with your choice of dipping sauce.

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Anchovy fritters

By Silvia Nacamulli, December 3, 2015

Polenta is popular in northern Italy. This dish is traditional from Lombardy, and more precisely from beautiful Mantua. It makes a great party canapé and the perfect dish for Chanucah.

Makes: 16-18 fritters

Preparation: 20 minutes plus 20 minutes cooling time

Cooking: 15 minutes

Ingredients

● 250g quick-cook polenta
● 1.5l boiling water

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Chanucah pizzas

By Fabienne Viner-Luzzato, November 26, 2015

These colourful fried pizzas make a great alternative for guests who do not like latkes. Children and adults alike will devour them.

Makes: 30 mini pizzas

Preparation: 30 minutes plus proving time 1½-2 hours
Cooking: 30 minutes

Ingredients

For the pizzas:
● 500g strong white flour
● 250-300ml warm water
● 15g dried yeast

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White chocolate bark

By Lisa Roukin, November 19, 2015

This melt-in-your-mouth chocolate is a great snack to make with children. It's packed with naturally nutritious ingredients, healthier than shop-bought chocolate and dairy free. Experiment with the nuts and dried fruits your family prefer, which may include pistachio nuts, hazelnuts, sunflower seeds, corn flakes, raisins - the options are endless.

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The detox kitchen’s barley risotto

November 19, 2015

In this recipe it is the starch in pearl barley that creates the creaminess of a classic risotto made with rice. The key is to cook the barley slowly, adding the hot liquid gradually.

Serves: 4

Ingredients

30g sunflower seeds

1 litre vegetable stock

3 sprigs of fresh sage, leaves picked

1 tsp rapeseed oil

3 banana shallots, finely sliced

3 garlic cloves, finely diced

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Beetroot, ginger, sage, thyme soup

By Amir Battito, November 12, 2015

Serves: 6-8
Preparation: 10 minutes
Cooking: 50 minutes

Ingredients

● 6 large beetroots
● 2 tbsp butter
● 2 tbsp olive oil
● 1 large onion, peeled and finely chopped
● 6 sage leaves
● 2 sprigs of thyme - leaves only
● 1 tbsp fresh ginger, peeled and chopped
● 1 tbsp brown sugar
● 1 bay leaf
● Salt and pepper

To serve

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Potato, leek, celery soup

By Amir Battito, November 12, 2015

A stick blender is a fantastic help when making soup, but if you do not have one, you can blend the soup in one batch in a food processor or cup blender and then simply stir in the seasoning and cream.

Serves: 6-8
Preparation: 15 minutes
Cooking: 30 minutes

Ingredients

● 2 tbsp butter
● 2 tbsp olive oil
● 1 celeriac, peeled and diced

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Pumpkin, carrot, sweet potato, leek, nutmeg soup

By Amir Battito, November 12, 2015

Serves: 6-8
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients

● 2 tbsp butter
● 2 tbsp olive oil
● 2 sweet potatoes, peeled and diced
● ½ pumpkin cleaned, peeled and diced
● 2 carrots, peeled and diced
● 1 large onion, peeled and diced
● 1 leek cleaned and sliced
● 2 garlic cloves
● 1 sprig of thyme, leaves only

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