Recipes

Roasted Portobello mushroom salad

By Geila Hocherman and Arthur Boehm, September 27, 2012

You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette in advance. Bring the salad to room temperature and dress it just before serving.
Serves 6

Ingredients
6 garlic cloves
60ml extra-virgin olive oil
½ tsp kosher (coarse) salt
3 large portobello mushrooms, stemmed, wiped with damp kitchen paper

For the vinaigrette:
60ml freshly squeezed
lemon juice

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Greengage and ginger frangipane

By Victoria Prever, September 27, 2012

This makes a smart dinner party dessert but is surprisingly quick to put together — especially with ready-made pastry. Use 375g of all-butter pastry if using ready-made. If you can’t find greengages, try plums or figs.
Serves 8

Ingredients
For the pastry:
170g plain flour
100g cold butter, diced
2 tbsp caster sugar
1 egg yolk
Ice-cold water

For the filling:
125g butter

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Nutty and fruity rice salad

By Silvia Nacamulli, September 27, 2012

This salad is the result of a great friendship and the love of food that I share with my dear Israeli friend, Einav. The beauty of this wonderful dish, ideal for Succot, is that you can add and remove ingredients as you like. You can use dried figs or prunes instead of dates, for example. Orange and lemon zest is also a tangy and tasty addition.
Serves 4-6
Preparation time: 30 minutes

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Baked globe courgettes with lamb and rice

By Ren Behan, September 27, 2012

Stuffed vegetables are traditional at Succot and these globe courgettes are lovely and sweet when roasted, and hold their shape well when filled. You could also use hollowed long courgettes or roasted peppers or tomatoes.
Serves 4

Ingredients
8 globe courgettes
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
250g minced lamb
2 tsp ground cinnamon

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Moroccan Tagine

By Denise Phillips, September 27, 2012

This tagine is served with couscous, which is made from crushed durum wheat — one of the grains which, the Torah tells us, requires a special blessing in the Succah.
Serves 6

Ingredients
100g flaked almonds
3 tbsp olive oil
12 shallots, peeled
4 cloves garlic, peeled and finely chopped
4 cm fresh ginger, peeled and finely chopped

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Roasted Sweet Potatoes and Fresh Figs

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

This dish depends on the figs being sweet and perfectly ripe. Save yourself work by looking out for products such as balsamic cream or glaze.
Serves 4

Ingredients
4 small sweet potatoes (1 kg)
5 tbsp olive oil
40ml balsamic vinegar ( commercial rather than premium grade)
20g caster sugar
12 spring onions, halved length-ways and cut into 4cm segments
1 red chilli, thinly sliced

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Spice Cookies

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

Makes 16 cookies

INGREDIENTS
125g currants
2 tbsp brandy
240g plain flour
½ tbsp of best-quality cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp each ground cinnamon, allspice, ginger and nutmeg
¼ tsp salt
150g good-quality dark chocolate, coarsely grated
125g unsalted butter, at room temperature
125g caster sugar
1 tsp vanilla essence

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Stuffed aubergine with lamb and pine nuts

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

These are deliciously hearty and best served with bread or simple rice and pickles on the side.
Serves 4 generously.

INGREDIENTS
4 medium aubergines (about 1.2kg), halved lengthways
6 tbsp olive oil
1 tsp ground cumin
1½ tbsp sweet paprika
1½ tbsp ground cinnamon
2 medium onions (340g in total), finely chopped
500g minced lamb
50g pine nuts
20g flat-leaf parsley, chopped

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Crunchy fig and pistachio biscotti

By Denise Phillips, September 13, 2012

Biscotti are twice-baked Italian biscuits that you can enjoy any time — delicious with morning coffee, afternoon tea or as an impressive petit four to complete a gourmet dinner.

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Light and moist honey cake

By Roy Levy, September 13, 2012

Makes 2 loaf cakes

INGREDIENTS
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey

For the syrup
110g honey
40ml water

Method

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