When cherries are in their all-too-short season this is divine.
It is quick and easy to make and well worth the effort of stoning all those cherries. The smooth, deep pink frozen yoghurt is best eaten as soon as it’s made.
Halva is a confection originating in the Balkans and eastern Mediterranean regions. I have combined it with some cocoa powder to enhance the slightly chocolatey flavour from marbled halva — which can be found in kosher delis and supermarkets — but you can try other flavours like vanilla or pistachio. I use non-dairy cream so it is available after any meal and also because it is less rich.
This delicate ice cream is a taste of pure summer. For a dinner party dessert, roast an extra nectarine per guest. Don’t peel them and serve two halves per guest with the ice cream and Amaretti biscuits on the side.
Serves 4 – 6
Preparation: 10 mins plus churning/freezing
Cooking: 20 mins
4 large ripe nectarines, halved and stoned
1 tbsp caster sugar
This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency.
By Yossi Elad, Machneyuda Restaurant , July 25, 2013
Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.