Recipes

Recipe: Easy Low-cal mushroom pie

By Ruth Joseph, November 3, 2011

Serves 10

Ingredients

● 275g packet filo pastry
● 1 large onion, approx 200g peeled and sliced
● 1 clove garlic peeled and chopped or crushed
● 600g mushrooms sliced or chopped – choose a variety for good flavour
● 1 dsp olive oil, plus extra for glazing
● 1 scant dsp plain flour
● 225g frozen peas
● 1 teaspoon paprika
● ¼ tsp cayenne

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Recipe: Butternut and pumpkin seed muffins

By Lisa Roukin, October 31, 2011

Savory muffins have a fan-following of their own. Once you have mastered the art of preparing them, you can be adventurous with your fillings. Try courgette and Cheddar or black olive and sun-dried tomato. Best served warm from the oven or reheated the next day. Excellent with a wintry soup.

Makes 10-12

Ingredients

● 250g plain white flour

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Recipe: Ghoulish ghost cakes

By Annabel Karmel, October 31, 2011

These spooky cakes are perfect for Halloween. Dariole moulds are the ideal shape for them, but you could cheat and cut out circles from a Madeira cake.

Makes 12

Ingredients

● 175g butter
● 175g caster sugar
● 1 tsp vanilla essence
● 3 eggs
● 175g self-raising flour

● Cornflour or icing sugar
● 750g ready-to-roll white icing

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Recipe: Lentil, feta and baby carrot salad

By Clarissa Hyman, October 17, 2011

Succot is the time we pray for rain, although preferably not when we're actually sitting in the succah. It is also the time to prepare dishes that reflect the flavours and colours of autumn, such as this wonderful salad.If you can't find baby carrots, you can use the full-size version, chopped up, or roasted butternut squash instead.

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Recipe: Broth

By Silvia Nacamulli, October 10, 2011

This chicken and beef broth is a true classic in my family, a perfect way to start and end Yom Kippur. The beef gives it a delicious flavour. No stock is needed if you use good quality, fresh ingredients and enough salt.

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Recipe: Tunisian biscuits

By Fabienne Viner-Luzzato, October 10, 2011

Doigts (fingers)

Makes up to 30-35, or 20-25 larger biscuits

Ingredients

● 2 eggs
● 2 tsp vanilla sugar
● 150g caster sugar
● 125ml vegetable or sunflower oil
● Approx 500g self-raising flour

Method

● Heat your oven to 190°C (180°C fan oven) and line a baking sheet.
● Beat the eggs, sugars and oil with a fork.
● Add the flour g

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Recipe: Rich fruit and nut honey lekach

By Ruth Joseph, September 27, 2011

Celebrate and cherish the bees' extraordinary contribution with this ultimate honey cake or lekach – it is rich with dried fruit, nuts and a dash of brandy.

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Recipe: Cinnamon chicken tagine

By Geila Hocherman, September 23, 2011

This recipe honours traditional Jewish Moroccan tagines, but without the need for a special pot. Flavoured with cinnamon, and full of sweet fruit, this is a perfect celebration dish, especially good for Rosh Hashanah. It freezes well.

Serves 10–12.

Ingredients

● 40g flaked almonds

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Recipe: Aromatic apple jam

By Linda Dangoor, September 23, 2011

The addition of rosewater and cardamom makes this jam wonderfully fragranced. It is my mother's recipe, which she makes for Rosh Hashanah. You can use Golden Delicious or Royal Gala apples.

Ingredients

● 200ml water
● 730g granulated sugar
● 1 kg apples, peeled, cored, seeded and quartered
● 7 whole cardamom pods
● 1 tbsp rosewater
● 1 lemon, juiced

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Recipe: Pumpkin and cinnamon frittata

By Silvia Nacamulli, September 23, 2011

My parents grow pumpkins and store them in a dark and airy room while they slowly mature. As a symbol of the beginning of the season, the first pumpkin is eaten for Rosh Hashanah, where in Rome we do a short "Seder" and pumpkin is one of the symbolic foods. Here is a lovely frittata baked in the oven and eaten in little squares.

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