Recipes

Granny Smith's Melting Fruity Roast

By Sharon Lurie, September 6, 2012

This is dedicated to my grandmother, Gracie Smith, aka Granny Smith. Rosh Hashanah is apple and honey time and I couldn’t think of a better time to dedicate a recipe to such a sweet person. She loved singing (a soprano, at that), especially for her guests after supper. She may not have had the vocals of Sarah Brightman, but she had a full house whenever she could.

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Honey-roasted tomato lamb tagine

By Fabienne Viner-Luzzato, September 6, 2012

Honey-roasted cherry tomatoes are perfect with the salty, lemony lamb casserole in this traditional Sephardi Rosh Hashanah dish. Serve with saffron or turmeric rice or couscous.
Serves: 6-8

Method
Sunflower oil
2 large onions, sliced
6 garlic cloves, finely chopped
1.5kg of lamb shoulder, cubed
1 x 450g tin of chopped tomatoes
2 tbsp harissa
Paprika
1 lemon, halved

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Sticky toffee apple cake

By Ruth Joseph, September 6, 2012

This sticky toffee honey pudding is enriched with the tartness of cooking apples for the perfect yom tov dessert. And it keeps for days and remains sticky and moreish.
Serves 8–10

INGREDIENTS
225g plain flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
120g butter or dairy-free margarine
120g dark brown muscovado sugar
150ml honey (or golden syrup)
2 organic free-range eggs

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Hidden apple, honey and cinnamon cake

By Victoria Prever, September 6, 2012

My mother would always make a cake with apples from our garden. It would usually be a tray bake — large enough to feed the whole family and any visitors. I’ve made this cake with her recipe, but using a round tin and adding honey.
Serves 8

Ingredients
For the apples:
4-5 medium sized English apples. I used Granny Smiths
1 tsp cinnamon
1 tbsp soft brown sugar
1 tbsp runny honey

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Honey-roasted fig and goats cheese salad

By LIsa Roukin, September 6, 2012

This fruity salad makes a great starter or light lunch served with crusty bread. You can vary it by using different honey such as orange blossom or ones infused with lavender, rosemary, or lemon.
Serves 4-6

Ingredients
8 ripe fresh figs, washed
150g goats cheese, crumbled
2 tsp acacia honey
2 handfuls walnuts, toasted
Handful of pistachios, roughly chopped

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Summertime Shabbat Steak Salad

By Sharon Lurie, August 30, 2012

This is wonderful for Shabbat lunch. The steak can be prepared ahead, refrigerated and brought to room temperature the next day. The marinade makes a delicious sauce but do boil it before serving, as it is dangerous to eat marinade from raw meat. This recipe calls for rib eye, which will provide two thick pieces of meat when halved and which you can cut into slivers when cooked.

Serves 6-8

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Griddled courgettes, tomato, feta and mint salad

By Ren Behan, August 30, 2012

Courgettes and tomatoes are plentiful at the moment. The summer flavours are lifted with fresh-tasting feta and garden mint, with a light cumin-scented dressing. Edible flowers, such as white nasturtium add a pretty touch, or you can sprinkle over dandelion petals from the garden.

Serves 2
Ingredients
2-3 large courgettes, washed
4 medium, ripe tomatoes
100g feta cheese, cubed

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Roast peaches with lemon thyme

By Robert Thompson, August 23, 2012

These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Serves 4
Preparation: 25 minutes
Cooking: 20 minutes

INGREDIENTS
6 peaches
1 bunch of lemon thyme
1 tbsp of honey
1 tbsp of brown sugar
Vanilla ice cream
250ml of double cream
250ml of milk
6 egg yolks

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Salmon barbecued en papillote

By Josh Eggleton, August 23, 2012

This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
Serves 2
Preparation: 10 minutes
Cooking: 10 minutes

INGREDIENTS

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Berry gazpacho with pistachio tuiles

By Fabienne Viner-Luzzato , August 9, 2012

INGREDIENTS
200g strawberries, hulled
200g raspberries
100g redcurrants, picked
50g blackberries
6 fresh mint leaves
50g icing sugar
2 tbsp blackcurrant jam
Juice of half a lemon

FOR THE BISCUITS
100g icing sugar
30g plain flour
80g butter
6 tbsp orange juice
75g pistachios, roughly chopped

Makes about 40 biscuits

METHOD

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