Recipes

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

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

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Tiny but intense chocolate cake

By Deb Perelman, March 14, 2013

On the short list of recipes I think any baker should have — or simply any person who delights in making their friends happy should have — is a chocolate cake to be thrown together just because… “well, actually I didn’t know today was your birthday. Of course I am free tonight!”

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Halva mousse and poppy seed crumbs

By David Mendes, March 14, 2013

Ingredients
For the mousse:
4g kosher gelatine powder
30g whole milk
500g whipping cream, in 2 halves
50g caster sugar
3 egg yolks
2½ tbsp tahini
2½ tbsp honey
30g halva crumbled to lumps

Method

Soak the gelatine in the milk for 25 minutes.

In a pan bring 250g cream to a boiling point.

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Delicious home-made jaffa cakes

By Clarissa Hymans, March 8, 2013

The chocolate-orange combo — half-biscuit, half-cake — can also be made with packet jelly, in which case it’s a good if not essential idea to add a tablespoon of marmalade.
Makes about 20

Ingredients
750 ml orange juice
2 packets kosher gelatine
4 large eggs
100g caster sugar
100g plain flour
Vanilla essence
Pinch of salt
200g dark chocolate

Method

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Halva mousse and poppy seed crumbs

By David Mendes, March 8, 2013

This unusual mousse, topped with crunchy poppy seed crumble, is delicious with an optional dark chocolate ganache.

Ingredients
For the mousse:
4g kosher gelatine powder
30g whole milk
500g whipping cream, in 2 halves
50g caster sugar
3 egg yolks
2½ tbsp tahini
2½ tbsp honey
30g halva crumbled to lumps

Method
Soak the gelatine in the milk for 25 minutes.

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Cornes de gazelle — Tunisian ‘gazelle horn’ biscuits

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 40

INGREDIENTS
1 egg, beaten
75ml white wine plus a few drops
50g caster sugar
½ tsp baking powder
25ml vegetable oil
300g plain flour (approx)
Icing sugar, to dust

For the marzipan:
300g ground almonds
150g icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

METHOD

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Marzipan fruit bites

By Fabienne Viner-Luzzato, February 21, 2013

I buy shelled pistachios and grind them in a food processor. Pasteurised egg whites can be found in many supermarkets. Freeze any leftovers in ice-cube trays or small pots.

INGREDIENTS
12 Medjool dates, halved and pitted
12 ready-to-eat dried pitted prunes, halved
300g ground almonds or pistachios
150g icing sugar (per 300g of nuts)
A few drops almond extract
2 pasteurised egg whites

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‘Yoyos’ — honeyed doughnuts

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 12

INGREDIENTS
1 egg
3 tbsp sunflower oil
25g caster sugar
1 tsp vanilla sugar
150g self raising flour
Sunflower oil to fry
150g runny honey, to glaze

Method

Beat the sugars and egg in a bowl and add the oil.

Add the flour gradually mixing with your hands if possible. The dough must be soft but not sticky.

Preheat the oil in a deep pan.

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Libyan Safra for Purim

By Silvia Nacamulli, February 21, 2013

Safra, also called sefra, is an aromatic semolina dessert from the Jewish community of Tripoli, Libya, and a fun Purim treat. Rome’s cuisine benefited when the Libyan Jews found refuge in Italy in 1967. The honey and orange glazing give a rich flavour and adds a lovely sheen to the almond and sesame seed topping.

Preparation time: 50 minutes
Makes 20 approx

INGREDIENTS
300g semolina

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Black cherry and almond hamantaschen

By Ruth Joseph, February 14, 2013

The most important thing with hamantaschen is ensuring you have the time to enjoy making them:

Ideally make the dough and fillings in advance and then assembly is easy.

For the best flavour, make the dough the day before and leave it to rise overnight in the fridge.

If making proper mohn filling, leave time for it to cool properly

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