Griddled lamb with pomegranate molasses, herbs and honey

By Silvia Nacamulli, September 15, 2014

This simple, delicious recipe is ideal for Rosh Hashanah as it uses pomegranate molasses and honey. I make it with the small cutlets of a French trimmed rack of lamb, which are tender and take minutes to cook. However, you can use larger cutlets, in which case sear them on the stove first and finish them in the oven for 10-15 minutes.

Serves: 4 as a main course


Saffron festive rice

By Fabienne Viner-Luzzato, September 14, 2014

Serves: 6-8
Preparation: 20 minutes
Cooking: 15 minutes


● 250g basmati rice
● 1 large onion, sliced
● 6-8 garlic cloves, quartered
● ½ tsp saffron
● 1 tbsp caster sugar
● 4-5 tbsp sunflower oil
● 150g mixed roasted nuts
● 150g mixed dried fruits
● Salt, pepper
● Chicken or vegetable stock



Roasted chicken with green olives and preserved lemons

By Fabienne Viner-Luzzato, September 14, 2014

This chicken recipe is best made two days in advance to enhancethe flavours, making it a great
Rosh Hashanah lunch dish. Preserved lemons are available in most supermarkets and delicatessens.

Serves: 6 - 8
Preparation: 15 minutes
Cooking: 1.5 - 2 hours


● One large roasting chicken (1.8 - 2kg)
● Salt and pepper
● 2 tbsp turmeric


Honey, apple and pecan challah ring

By Tami Isaacs Pearce, September 6, 2014

Place a ramekin of honey, for dipping, in the middle of this beautiful centrepiece challah.

Preparation: 30-40 minutes
Cooking: 35-40 minutes


● 60g dried apple rings, chopped
● 500g strong white bread flour
● 8g salt
● 10g quick yeast - I like Dove's
● 1 heaped tsp cinnamon
● 80g honey
● 80ml sunflower oil


Summer salad with freekeh

By Robyn Kaufman, August 28, 2014

I was a vegetarian for over 30 years and so was always looking for new ideas with interesting grains. This recipe combines a number of my favourite ingredients – peas, pomegranate and red onion – and is the epitome of the taste of summer.

Serves: 12
Preparation: 15-20 minutes
Cooking: 1 hour


● 3 red onions, finely sliced
into rings


Honey biscuits to sweeten Rosh Hashanah

By Ruth Breckler, August 28, 2014

Makes about 30 biscuits
Preparation: 20 minutes
Cooking: 10-12 minutes plus resting time for the dough, 1-3 hours


● 60g unsalted butter, at room temperature
● 170g caster sugar
● 170g honey
● 1 egg
● 420g plain flour
● 1 tsp bicarbonate of soda
● ½ tsp ground cinnamon
● Pinch of ground cloves


Beetroot, rocket and soy sesame salad

By Silvia Nacamulli, August 25, 2014

This salad is healthy, quick and tasty and works really well served on a large platter as part of a buffet. Alternatively,you can serve it on individual salad plates
as a starter.

Serves: 4-6 as starter or

Preparation: 10 minutes


150g rocket, washed and ready to serve

4 cooked beetroots

4 tsp rice vinegar

6 tbsp soya sauce


Layered trio of chocolate mousses

By Fabienne Viner-Luzzato, August 11, 2014

There is nothing like chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress.

Serves: 10-12
Preparation: 45 minutes + 6 hours refrigeration
Cooking: 5 minutes


Dark chocolate mousse:
● 6 medium eggs or 5 large, separated
● 200g of dark chocolate
● Milk chocolate mousse:


Grilled aubergine rolls with quinoa

By Alfred Prasad, August 11, 2014

Serves: 4
Preparation: 30 - 45 minutes
Cooking: 45 minutes

● 3 medium aubergines
● 1 tsp cumin seeds, toasted
● 1 pinch salt
● 4 ½ tbsp olive oil

For the quinoa and paneer filling:
● 100g quinoa
● 1 small onion, chopped
● 1 tsp ginger-garlic paste
● ¼ tsp ground turmeric
● ¼ tsp chilli powder


Pecan brownies

By Roy Levy, August 1, 2014

Makes: 12 brownies
Preparation: 10 minutes
Cooking: 15 to 30 minutes


● 170g butter
● 200g very dark chocolate (at least
● 70 per cent cocoa solids), chopped into rough chunks
● 100g dark chocolate (50 per cent cocoa solids), chopped into chunks
● 45g cocoa powder (100 per cent cocoa solids)
● 130g plain flour