Cohens Bakery's No-bake Cheesecake

By Cohen's Bakery, April 18, 2013

Preparation time: 40 minutes plus chilling time
Serves 6-8

150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.

For the base:


Delicious knishes

By Ruth Joseph, April 11, 2013

If you’re planning ahead, make the potato filling the day before and refrigerate.
Makes 24

For the dough:
500g strong white bread flour
1 tbsp dried yeast
1 tbsp honey
225ml warm milk (or water)
4 tbsp light olive oil or melted butter
2 large free-range eggs
1 tsp salt
sesame or poppy seeds, to sprinkle

For the potato filling:
4 large potatoes, scrubbed


Baked leek and emmental crumble

By Fabienne Viner-Luzzato, April 11, 2013

This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.

For the crumble:
250g flour
125g flaked almonds
250g butter, cubed
For the leek and cheese sauce:
4 large leeks, sliced into 1cm rounds
4 large eggs, beaten
300ml crème fraiche
200g grated emmental
Salt and pepper
Nutmeg, optional



Curly kale salad with mint dressing

By Lisa Roukin, April 4, 2013

Raw, massaged kale salad would definitely be on my final meal list. When kale is massaged, its cellulose structure breaks down and wilts, so the tough fibrous leaves become silky and take on a subtle sweetness.

Discarding any large kale stalks makes it easier to massage and to eat.


Fancy feta and mint rolls for Passover

By Denise Phillips, March 28, 2013

These aubergine rolls make a tasty starter and are also perfect for picnics or in a lunch box. The secret of the pretty cooking lines is to ensure that the griddle pan or barbecue is hot and that you leave the aubergine to fry for two to three minutes without turning. If you sprinkle the slices with salt before cooking, it reduces the amount of oil they absorb.


Sweet potato, pomegranate and pumpkin seed salad

By Denise Phillips, March 28, 2013

This salad makes a lovely, refreshing light supper. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and filled with interesting textures and flavours.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 6

900g (about 2 large) sweet potatoes, peeled and cubed
1 tbsp olive oil
175g rocket leaves


Nutty and nice Pesach rolls

By Fabienne Viner-Luzzato, March 21, 2013

These delicious rolls come either plain (pictured above - far right) or as a nutty version - below.

Makes 20

150g butter or margarine
500ml water
1 tsp salt
2 tbsp caster sugar
175g fine matzah meal
6 large eggs, beaten


Preheat oven to 160°C and line an oven tray.

Melt the butter with the water in a large pan. Add the salt and sugar.


Spinach and almond cake

By Silvia Nacamulli, March 21, 2013

This is my adaptation of a wonderful old recipe from Florence’s Jewish community. I add more egg whites than is recommended in the original to make it a little lighter. The cake is extremely versatile as it has both sweet and savoury elements. Great for brunch, or as a savoury side dish or as a dessert served on its own or with strawberries and ice cream.

Preparation time: 1 hour


Mini mushroom and cheese baked frittata

By Lisa Roukin, March 21, 2013

These mini treats are ideal not just for breakfast — especially for children — but for lunch or brunch too. You can try other fillings such as sun-dried tomato, olive and basil, or roasted vegetable, or sauteed courgettes and chopped mint.

Makes 12

1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Sea salt


Banana and blueberry cinnamon bubelachs

By Victoria Prever, March 21, 2013

My children love a bubelach (or matzah meal pancake) for Passover breakfasts. I up the nutritional value using whole milk as well as either blueberries or banana. For a special treat I add a tablespoon of drinking chocolate (leaving out the sugar) to the basic mix and a handful of raspberries.

Makes: 12 small pancakes

60g fine (cake) matzah meal
Large pinch of salt