Recipes

Mum's pav with vanilla honey yoghurt cream and strawberry compote

By Victoria Prever, March 23, 2012

My mum Timmy makes, without doubt, the best pavlova ever, says Peter Gordon.

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Salad of slow-roasted beetroot, blood orange and feta cheese

By Victoria Prever, March 9, 2012

Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.

Serves 4

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Recipe: Crisp cabbage and potatoes

By Silvia Nacamulli, March 9, 2012

This Italian seasonal recipe is like bubble and squeak and one of my favourite dishes. I make it with fresh potatoes and cabbage - I prefer Savoy - and leave them chunky rather than making a fritter. The secret to a full flavour is to sauté the potatoes and cabbage in plenty of olive oil and to leave them to turn really golden, almost burned. A non-stick frying pan is essential.

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Recipe: Hamantaschen

By Fabienne Viner-Luzzato, March 5, 2012

Choose one or all of the three different fillings I have invented for these quick and easy hamantaschen. Each recipe is enough for 25-30.

Basic hamantaschen

Ingredients
● 450g ready-rolled puff pastry
● 1 egg yolk mixed with a dash of water
● 1 quantity of filling

Method

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Recipe: Purim masks

By Fabienne Viner-Luzzato, March 5, 2012

Children will love making and eating these, but be careful - the masks will break if you try to wear them. A real mask is useful as a template. Makes 6.

Ingredients
● 100g butter, softened
● 100g caster sugar
● 1 large egg, beaten
● 200g plain flour
● ½ tsp baking powder
● ½ tsp vanilla essence
● Sugar paste, white or coloured

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Recipe: Sweet potato canneloni

February 24, 2012

JCI's delicious vegetarian starter or side. If your sweet potatoes are too small to make 5x10cm rectangles, line up smaller rectangles and roll them together. Lay them on a piece of clingfilm to help. Once rolled, the cannelloni can be refrigerated, covered, overnight. Bring to room temperature before baking.

Serves 6

Ingredients

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Recipe: Moroccan lamb tagine

By Annabel Karmel, February 24, 2012

This version of a traditional Moroccan recipe is a great family dish. It is meaty, spicy and fruity and great comfort food.

Serves 6

Ingredients

● 450g cubed lamb (use shoulder)
● 2 tbsp flour
● 2-3 tbsp sunflower oil
● 1 onion, chopped
● 1 clove garlic, crushed
● Half tsp cinnamon
● Half tsp cumin
● 2 tsp mild curry powder

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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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