Recipes

Jammy sweetheart butter cookies

By Lisa Roukin, February 7, 2013

Preparation: 20 minutes
Cooking: 10-12 minutes
Makes 16 cookies

ingredients
140g unsalted butter, slightly softened and cubed
225g self-raising flour, sifted (plus for rolling)
128g caster sugar
½ tsp icing sugar
1 egg, beaten
½ tsp vanilla extract
2 pinches salt
4 tbsp strawberry or raspberry jam
Icing sugar to dust

Method

Preheat oven to 180°C

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Rainbow Coat Cookies

By Wimbledon and District Reform Synagogue Playshul, January 31, 2013

We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.

Ingredients
225g softened butter
110g caster sugar
275g plain flour
Food colouring

Method

Preheat your oven to 180°C and grease a baking tray.

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Chicken, apricot and ginger tagine

By Lisa Roukin, January 31, 2013

This is delicious served with couscous.

Preparation: 30 minutes
Cooking: 90 minutes to 2hrs
Serves 4-6

Ingredients
8 chicken thighs
2 tbsp olive oil
Paprika
Garlic granules
1 onion, finely chopped
1 tbsp ginger, peeled and grated
1-2 (depending on preference) red chillies, deseeded and finely chopped
1 cinnamon stick
250g ready-to-eat dried apricots
2 tbsp honey

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Almond whisky honey cake

By Claudia Camhi, January 31, 2013

This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.

Ingredients
5 tbsp runny honey
100g softened butter
4 eggs
150g caster sugar

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Quick vegetable and chickpea curry

By Paul Heathcote, January 24, 2013

This vegetable curry recipe is remarkably simple to make, providing a curry dinner with little wait and fuss. And even though it’s so quick to make, it has a wonderful range of flavours.

Ingredients
1 onion, peeled and cut into quarters
15g of root ginger, peeled and roughly chopped
3 garlic cloves, sliced
125g medium curry paste
250ml of water
1 red chilli, fresh and roughly chopped

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Buttered beetroot

By James Sommerin, January 24, 2013

Make the most of seasonal veg — this is perfect served with pan-fried mackerel.

Serves 4

Ingredients
2 large beetroots
2 sweet potatoes
Olive oil
Butter
Salt

Method

Preheat the oven to 190˚C. Cover the beetroot with foil and place in the oven for approximately 1-1½ hours.

Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.

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Jerusalem artichoke and parsnip soup

By Lisa Roukin, January 24, 2013

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4-6

Ingredients
1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper

For the garnish:

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Rainbow coloured braised vegetables

By Fabinenne Viner-Luzatto, January 24, 2013

These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
Serves 6-8

Ingredients
1.5 l chicken or vegetable stock
2 courgettes
4 fresh beetroot
2 carrots
2 turnips
2 parsnips

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Cheering zingy winter salad

By Victoria Prever, January 24, 2013

This salad works well for Tu B’shvat with its dates and oranges. Add golden sultanas, figs and dried cranberries for a really fruity treat.

Ingredients
2 oranges
4/5 medium carrots, peeled
3 medjool dates, pitted
100g feta cheese
Handful of pecan nuts

For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp maple syrup

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Denise Phillips’s fruity lamb Cholent from Alsace

By Denise Phillips, January 10, 2013

At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.

Preparation: 20 minutes
Cooking: 18–20 hours
Serves 8

INGREDIENTS
2 tbsp olive oil
4 garlic cloves, sliced
2 onions, peeled and sliced

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