Recipes

Recipe: Sweet herring

By Jason Freedman, February 17, 2012

At The Minnis, we use individual Kilner jars, placing 2 herring fillets curled around the inside with the shallot and a bay leaf in the middle of each jar. We then pour on the liquid and tighten the lid. This goes perfectly with a little horseradish cream and some lovely fresh bread.

Ingredients

● ½ tsp mustard seeds
● ½ tsp coriander seeds

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Baked gremolata mushrooms

By Denise Phillips, February 17, 2012

Numerous Jewish recipes include almonds but this focuses on hazelnuts which are roasted to bring out their amazing aromatic flavour. This recipe is ideal for large numbers as it is straightforward to make and serve. Leftover gremolata is delicious on top of salmon, grilled chicken or even lamb chops.

Preparation: 10 minutes
Cooking: approximately 20 minutes
Serves: 8

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Recipe: Spiced chickpeas and baby aubergines

By Josh Katz, February 17, 2012

The spicy flavours of cinammon and allspice make this a warming winter vegetarian supper

Serves 6

Ingredients

● 24 baby aubergines
● 3 x 400g tinned plum tomatoes
● 1 onion, finely chopped
● 4 garlic cloves chopped
● 1 tsp cinnamon
● 1 tbsp allspice
● 200g spinach
● 3 x 400g tinned chickpeas
● ½ lemon, juiced
● 200g feta

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Recipe: Upside-down pineapple cake

By Fabienne Viner-Luzzato, February 10, 2012

The rum and pineapple combination in this retro-inspired cake is a classic one. It is extremely easy to make but looks impressive. If a pineapple ring should stay in the tin when you turn out the cake, simply pick it out and stick it back on. If you are making a parev version, then I find a diet margarine tastes better than Tomor.

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Recipe: Zesty gluten-free lemon and almond cake

By Lisa Roukin, February 10, 2012

Serves 10
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

● 175g softened butter
● 175g caster sugar
● 100g ground rice
● 1 tsp baking powder
● 175g ground almonds, sifted
● Zest and juice of 1 unwaxed lemon
● ½ tsp vanilla extract
● 3 medium eggs

For the drizzle
● 2 unwaxed lemons, grated and freshly squeezed

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Recipe: Heavenly chocolate mousse cake

By Sharon Lurie, February 10, 2012

This is absolutely divine, absolutely simple and absolutely geshmak.

Ingredients

● 125g butter or non-dairy margarine
● 250g sugar
● 3 eggs extra large
● 350g flour
● 45g cocoa powder
● 2 tsp instant coffee powder
● 250 ml milk or soya milk
● 2 tsp vanilla essence
● 3 tsp baking powder

For the chocolate sauce

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Recipe: Flirtatious little Cupid cupcakes

By Clarissa Hyman, February 10, 2012

Madame Maria Floris opened her legendary Soho bakery and patisserie in January 1939. The Hungarian sponge cakes, almond pastries and coffee cream gateaux are still recalled with awe, and she also famously supplied birthday cakes for Winston Churchill, one of which was a cake formed in a spiral decorated with 32 models of his famous hats.

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Recipe: Healthy ribollita soup

By Ruth Joseph, February 3, 2012

This traditional Italian soup was once considered peasant food but has become fashionable over the years. It usually contains stale bread but in this recipe the bread has been removed, making the dish very handy for dieters. Ribollita literally means "reboiled", and it freezes and reheats perfectly.

Ingredients

● 1 tbsp olive oil
● 1 large red onion, peeled and chopped

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Recipe: Couscous salad

By Lisa Roukin, February 3, 2012

I love the contrast of the textures and flavours in this dish, If you wish, replace the feta with chicken or lamb.

Serves 4-6

Ingredients

● 250g wholewheat couscous
● 2 tsp vegetable bouillon
● 140g pomegranate seeds (1 large pomegranate)
● 1 x 400g can chick-peas in water, drained and rinsed
● 100g dry roasted cashew nuts
● 100g feta

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Recipe: Chicken thighs with apricots and figs

By Silvia Nacamulli, January 30, 2012

I first cooked this during one of my courses. I was with a lovely group in a farmhouse in Tuscany and we improvised for a session. We used chicken pieces on the bone, which worked beautifully. Chicken thighs are tasty and juicy and a great alternative to chicken breast, which can be dry. For chicken on the bone, follow the same recipe as below, but add 15-20 minutes to the cooking time.

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