Recipes

Roasted Beetroot and Apple Salad

By Ryan Bartley, December 13, 2012

The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.

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Baked doughnuts with creme patissiere filling

By Lisa Roukin, December 13, 2012

It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”

Preparation time: 20 minutes

Cooking time: 10-12 minutes

Makes 20

INGREDIENTS

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Fruit tempura with salted caramel dipping sauce

By Ryan Bartley, December 6, 2012

This classic Japanese recipe is traditionally savoury. I have transformed it from a starter into an interesting dessert and teamed it with a salted caramel sauce.

INGREDIENTS

250ml ice-cold sparkling water
½ egg, beaten
100g plain flour plus extra for coating
50g cornflour
½ tsp baking powder
1 apple, cored and sliced
1 pear, cored and sliced

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Herby honey lemon buffalo wings

By Kosher Roast, December 6, 2012

INGREDIENTS

20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying

METHOD

Wash and pat the wings dry and put in a mixing bowl.

Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.

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Mini savoury, spiced filled doughnuts

By Fabienne Viner-Luzzato, December 6, 2012

Makes: 20 turmeric and 20 paprika doughnuts

INGREDIENTS

500g flour, approximately
14g fast action yeast
2 tbs vegetable oil
1 egg
25cl warm water
12cl milk
Flavourings: paprika, dried oregano, turmeric and celery seeds
Oil, for deep frying

METHOD

Mix the flour, yeast, oil, egg, water and milk until the dough forms a neat ball. If it feels dry/wet, add a little water/flour.

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Salmon, spinach and rice en croute

By Lisa Roukin, November 29, 2012

Make these with your children to encourage them to eat fish.

Preparation: 40 minutes
Cooking: 20 minutes
Serves: 4

Ingredients

500g puff pastry
100g long-grain rice
2 salmon fillets, skinless (approx 280g)
2 tsp lemon juice
1 tsp American mustard
80g cream cheese
100g washed spinach
1 egg, beaten
Plain flour, for rolling
4 black olive slices

Method

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tibits's Spinach and Feta Lasagne

By tibits, November 22, 2012

Well known in its native Switzerland, tibits is a vegetarian restaurant chain that has opened in London. This recipe comes from its new cookbook.
Preparation: 60 minutes

Ingredients
160g feta cheese
200g tomatoes
500g fresh spinach
1 onion
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water

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Caramelised endives or fennel

By Catherine Phipps, November 22, 2012

I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.

INGREDIENTS

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Pear and apple creme brulees

By Fabienne Viner-Luzzato, November 16, 2012

Makes 6–8 ramekins
INGREDIENTS
5 egg yolks
75g caster sugar
500ml of double cream
Cinnamon (optional)
1 vanilla pod
3 apples and 3 pears, peeled, quartered and cored
2 tbsp caster sugar
5-6 tbsp demerara sugar

METHOD

Stew the fruit gently until soft but not mushy. Sprinkle with 2 tablespoons of caster sugar and some cinnamon if wished.

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Nicer Rice Pudding

By Judy Jackson, November 15, 2012

Any child can make this — the tricky part is putting it in and taking it out of the oven.
If you have a vanilla pod, cut it in half, scrape out the seeds and add it to the milk at the beginning. This gives it an extra nice flavour. If you like your pudding very smooth, you can add some cream at the end. Eat it either warm or cold.

Serves about 4 people.
You need a shallow

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