Recipes

Recipe: Lebkuchen

By Ruth Joseph, December 19, 2011

When I was small my parents would return from the deli with Chanukah lebkuchen biscuits. I adored them - their spiced dough made into hearts telling of love and good wishes.

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Recipe: Sesame salmon toasts

By Denise Phillips, December 19, 2011

This is a classic Chinese appetiser but I have changed the authentic version from prawns to salmon. The beauty of this recipe is that not only is it quick to prepare, but it can be made in advance and reheated just before serving.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 8-10

Ingredients

● 225g fresh salmon, skinned

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Recipe: Apple and cinnamon latkes

By Fabienne Viner-Luzzato, December 19, 2011

These delicious latkes won't last long so make plenty.

Ingredients

● 2 large eggs
● 350ml of orange juice
● 300g of self-raising flour
● 150g of caster sugar
● 1 tsp of vanilla sugar
● 1 tsp of cinnamon
● 4 medium-size apples (McIntosh or Empire), peeled and grated
● 50g of raisins, optional
● Sunflower or vegetable oil for frying

Method

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Recipe: Sweet potato latkes

By Lisa Roukin, December 19, 2011

Sweet potato makes these latkes a little different, but the sugar in them means they can burn, so cook them over a medium to medium/high heat and don't keep them too long in the pan.

Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 10

Ingredients

● 3 (675g) Maris Piper potatoes
● 1 (256g) sweet potato
● 1 onion
● 60g flour

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Recipe: Lamb, butternut and spinach bredie

By Clarissa Hyman, December 12, 2011

This mild spicy stew, with a touch of sweetness, is a traditional South African dish usually made with mutton. Bredie is the Afrikaans word for "stew", but the dish is in fact of Cape Malay origin. I was intrigued to discover on a recent trip to Cape Town, a newly published book by Xoliswa Ndoyiya, who has cooked for Nelson Mandela for two decades.

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Recipe: Coffee, chocolate and pine nut cake

By Silvia Nacamulli, December 1, 2011

Coffee gives this delicious chocolate cake a bit of a kick, and pine nuts add an interesting taste and texture. Using ground almonds instead of flour gives it a lighter consistency but keeps the middle nice and moist.

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Recipe: Fruit Nigiri

By Hili Sharabani, November 28, 2011

Serves 6

Ingredients

● 100g sushi rice
● 100ml coconut milk
● 50ml milk
● 1 vanilla pod - split lengthways and scrape out the seeds with a knife
● 70g sugar
● 1 tbsp honey
● Sliced mango, kiwis and strawberries

Method

● Rinse rice, then place in a saucepan with the coconut milk, vanilla seeds and pod, sugar and honey.

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Recipe: Hake with lemongrass and tomato salsa

By Josh Katz, November 28, 2011

We put this on the menu recently and it is incredibly popular. I love the balance of flavours and textures. The cherry tomato salsa has a good combination of sweetness from the tomatoes and red onion, sour from the vinegar, and heat from the chilli. It works with the meaty hake steaks. Israeli couscous gives some bite, which is why it is important you do not overcook it.

Serves 6

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Recipe: Giraffe's Sticky Toffee Pudding

November 21, 2011

Indulgent, rich, a classic. What can we say? This is just one of those puddings which, if you are in the mood, hits the spot. We sell hundreds of them every week. It is delicious with cream or ice cream.

Serves 8

Ingredients

● ½ tsp bicarbonate of soda
● 180g butter, softened
● 240g dark brown sugar
● 2 medium eggs
● 375g plain flour

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Recipe: Sicilian chicken and oranges

By Clarissa Hyman, November 21, 2011

This recipe comes from Signora Serafina Giannalia of Palermo, who made an unplanned stay in a Sicilian fracture clinic unexpectedly entertaining. Her family fed and fussed over me, wanted to know whether I knew Wayne Rooney and the Queen, and what I thought of Camilla. I asked if they knew the difference between the Sicilian mother and the Jewish mother.

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