Recipes

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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Jewelled couscous salad

By Annabel Karmel , May 1, 2014

The caramelised pecans and dried cranberries add a delicious, sweet flavour to this salad.

Makes: 4 portions
Preparation: 10 minutes, plus soaking
Cooking: 5 minutes

Ingredients
180 g couscous
300 ml hot vegetable stock
1 red pepper, deseeded and diced
1 bunch spring onions, sliced
1 bunch fresh parsley, chopped
50 g dried cranberries,chopped
25 g butter
75 g pecans

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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

Ingredients
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

Method

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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

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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

Ingredients
A large onion
6 garlic cloves
2 small carrots

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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

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

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

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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

Ingredients
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

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