These delicious latkes won't last long so make plenty.
● 2 large eggs
● 350ml of orange juice
● 300g of self-raising flour
● 150g of caster sugar
● 1 tsp of vanilla sugar
● 1 tsp of cinnamon
● 4 medium-size apples (McIntosh or Empire), peeled and grated
● 50g of raisins, optional
● Sunflower or vegetable oil for frying
This mild spicy stew, with a touch of sweetness, is a traditional South African dish usually made with mutton. Bredie is the Afrikaans word for "stew", but the dish is in fact of Cape Malay origin. I was intrigued to discover on a recent trip to Cape Town, a newly published book by Xoliswa Ndoyiya, who has cooked for Nelson Mandela for two decades.
Coffee gives this delicious chocolate cake a bit of a kick, and pine nuts add an interesting taste and texture. Using ground almonds instead of flour gives it a lighter consistency but keeps the middle nice and moist.
We put this on the menu recently and it is incredibly popular. I love the balance of flavours and textures. The cherry tomato salsa has a good combination of sweetness from the tomatoes and red onion, sour from the vinegar, and heat from the chilli. It works with the meaty hake steaks. Israeli couscous gives some bite, which is why it is important you do not overcook it.
Indulgent, rich, a classic. What can we say? This is just one of those puddings which, if you are in the mood, hits the spot. We sell hundreds of them every week. It is delicious with cream or ice cream.
● ½ tsp bicarbonate of soda
● 180g butter, softened
● 240g dark brown sugar
● 2 medium eggs
● 375g plain flour
This recipe comes from Signora Serafina Giannalia of Palermo, who made an unplanned stay in a Sicilian fracture clinic unexpectedly entertaining. Her family fed and fussed over me, wanted to know whether I knew Wayne Rooney and the Queen, and what I thought of Camilla. I asked if they knew the difference between the Sicilian mother and the Jewish mother.
This lovely autumn recipe uses pears which are at their best at the moment, is simple to make and is also parev. As a flan and not a cake, it is based on eggs rather than flour. It is light enough to eat on its own but is also delicious with a red fruit coulis to give a contrasting acidity. The vanilla makes it gorgeously scented and it is a perfect winter pudding, served warm, after a meat meal.
This is great for autumn, perfect as the long nights close in and the temperatures start to drop. Carrot and coriander is a classic combination. I like the addition of orange to provide some acidity, and the ginger for depth of flavour and fragrance.