Recipes

Energising powerhouse flapjacks

By Ruth Joseph, August 2, 2012

Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet.

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Parev chocolate polony roll

By Sharon Lurie, August 2, 2012

In South Africa, polony is a processed meat sausage much like wurst. When I first demonstrated this recipe, everybody thought I was going to pour chocolate over a meat polony. I could think of nothing worse, but they thought I might be offering them my own “polony glaze”. Actually, all I did was name the dish after the sausage’s shape.

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Chocolate Italian zuccotto

By Denise Phillips's , July 26, 2012

My winning dish is this delicious impressive Italian ice cream inspired by Florence’s cathedral.

Serves 10–12
Preparation: 30 minutes plus 3 hours freezing

INGREDIENTS
400g marbled sponge cake
400ml chocolate ice cream, softened
100g toasted hazelnuts, roughly chopped
4 tbsp chocolate drops
250ml vanilla ice cream, softened
4 tbsp grated chocolate

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English iced gooseberry yoghurt

By Victoria Prever, July 26, 2012

Gooseberry with elderflower is a truly English combination. This yoghurt will freeze solid, so it is best served soon after churning. If you do freeze it again, ensure you give it a good hour in the fridge to soften.

INGREDIENTS
500g gooseberries, washed
150g caster sugar
3 tbsp elderflower cordial concentrate
500g natural Greek yogurt

METHOD

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Fabienne Viner-Luzzato's French fresh fruit tarte

By Fabienne Viner-Luzzato, July 26, 2012

I might be biased but for me, the best French speciality must be patisserie. I have used apricots and cherries for this tarte, but it would work equally well with berries, peaches or plums. Make sure you use very ripe, sweet fruit.

INGREDIENTS
320g ready-rolled puff pastry
250ml milk
3 egg yolks
75g caster sugar
25g flour
1 vanilla pod
400g of very ripe apricots halved, stones removed

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Ren Behan's Polish potato and pickled cucumber salad

By Ren Behan, July 26, 2012

All the best recipes are those that are inherited from relatives, I think, and my favourite is definitely this delicious salad handed down to me by my mother. I always make it whenever we have family celebrations or parties, and it would be a really fantastic addition to any buffet or pot-luck table.

Serves 4-6
Preparation: 10 minutes
Cooking: 20 minutes

INGREDIENTS

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Annabel Karmel's Malaysian chicken laksa

By Annabel Karmel, July 26, 2012

This chicken, corn and noodle soup comes from Singapore and Malaysia where slurping is considered essential.

INGREDIENTS
110g pad Thai rice noodles
2 tsp sunflower oil
1 small onion (90g), finely chopped
1 clove garlic, crushed
1 tbsp mild curry paste
1 tbsp soft light brown sugar
400ml tin coconut milk
250ml chicken stock
2 tsp soy sauce

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Pineapple and garden mint vodka granita

By Sharon Lurie, July 19, 2012

A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.

Ingredients
60ml water
Juice of 1 lemon
200g sugar
2 large fresh pineapples

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Honeycomb crunch ice cream

By Fabienne Viner-Luzzato, July 19, 2012

The honeycomb in this icey dessert makes it a real treat. It is so popular with my family that I have to make a double batch otherwise they tend to fight over it. When you are making it, be brave and simmer the golden syrup and sugar long enough so that it gets a nice rich, deep amber — it gives the honeycomb a great flavour.

Preparation time: 25 minutes
Cooking time: 15 minutes

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Coconutty ice cream

By Denise Phillips, July 19, 2012

This is a delicious refreshing ice cream — ideal after an oriental meal. Its creamy texture comes from the coconut milk. Great if you have an abundance of desiccated coconut still left over from Passover. It will keep in the freezer for up to one month.

Preparation: 10 minutes plus 3 hours freezing
Cooking: 20 minutes
Serves 8–10

Ingredients
400 ml coconut milk

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