Recipes

Recipe: Plum kitchen

By Ruth Joseph, August 19, 2011

A traditional plum kuchen is normally made with yeast. This coffee cake-style recipe was made by my late mother and is far quicker and easier to make. If you do not have a packet of vanilla sugar you can use 11g of caster sugar and a ½ teaspoon of vanilla extract. It is best enjoyed warm, freezes perfectly and is even more glorious with custard or fromage frais.

Serves 8-10.

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Recipe: Red onion and parmesan crostini

By Silvia Nacamulli, August 11, 2011

This is a lovely appetiser and finger food, which I often offer in my catering. I like to use red onions as they are sweet and look great, but the same recipe can be made using white onions or shallots instead. Gorgonzola or dolcelatte cheese can be used in place of the parmesan, giving it a rounder, tangy taste.

Time: 20 minutes.

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Recipe: Fig and Rocket Salad

By Denise Phillips, August 11, 2011

Next Monday, August 15, coincides with Av 15 and its festival, Tu B'Av. It is an unusual celebration with an interesting history. In Temple times, unmarried girls of Jerusalem would put on white dresses and dance in vineyards. The city's single men watched them with a view to selecting a wife.

The holiday has more recently become akin to a Jewish Valentine's Day.

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Recipe: Lychee and summer berry Frozen yoghurts

By Annabel Karmel, August 4, 2011

I adore frozen yoghurt and it is a little less rich than ordinary ice cream. Lychee is one of my favourite flavours and is very refreshing. The second recipe makes the most of summer's gorgeous summer berries and cherries. Out of season, frozen berries work well.

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Recipe: Zesty chicken salad

By Victoria Prever, August 1, 2011

This quick-to-prepare, fruity salad is always a hit, and stretches a few chicken breasts a long way. Poaching the chicken gently keeps it tender; and dressing it while warm keeps it moist and packed with zingy flavour. You can also make it with leftover cooked chicken. It looks pretty piled on salad leaves. Serve with crusty bread to mop up.

Serves 4-5 as a light lunch.

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Recipe: Sea Bass, Tahini and Orange

By Josh Katz, August 1, 2011

White fish and tahini are combined regularly in Middle-Eastern cookery. I use blood orange when in season, as it is so beautiful, but it can be substituted for standard oranges. The pomegranate seeds replace the burst of colour from the blood orange.

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Recipe: Melon and Smoked Salmon Kebabs

By Evelyn Rose, July 22, 2011

These make perfect taste "ticklers" to serve with drinks in the garden before a summer lunch party.

Makes 48. Eat the same day.

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Recipe: Toffee Shortbread

By Evelyn Rose, July 22, 2011

With their layers of buttery shortbread, toffee (caramel) and chocolate. these delectable biscuits, also known as "millionaire's shortbread", are irresistible.

Makes about 20. Keeps 2 weeks in an airtight container.

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Recipe: Nonna Constanza's Marsala Semifreddo

By Silvia Nacamulli, July 14, 2011

This tasty recipe was given to me by my aunt Isabella, who inherited it from her delightful Sicilian mother, Nonna Costanza.

It is an easy ice-cream recipe that does not need an ice-cream maker. The end result is what in Italy we call a semifreddo - literally semi-cold. A semifreddo is made with beaten egg yolks, sugar, whipped cream and various flavourings, in this case Marsala wine.

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Recipe: Moroccan carrot and orange salad

By Victoria Prever, July 14, 2011

This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you. The cinnamon, cumin and orange flower water dressing makes it sexy enough to serve to guests, and it is also totally more-ish.

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