Recipes

Blueberry Lokshen Kugel

By Denise Phillips, November 1, 2012

You can make this in a large pudding dish or, for a sophisticated alternative, in individual ramekins. Grease and line the ramekin base with a baking parchment circle and reduce the cooking time to about 20 minutes. Turn out to serve.

Serves: 8-10 people
INGREDIENTS
250g thick lokshen noodles
500g cream cheese
50g raisins
2 tbsp brandy
100g blueberries
5 eggs, beaten

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Scary Pumpkin Monster Muffins

By Annabel Karmel, October 25, 2012

You can have fun decorating these tasty pumpkin muffins to look like monsters.

Makes 12

Ingredients

225g plain flour
1 tbsp baking powder
125g butter softened
125g caster sugar
Quarter tsp salt
1 egg
200ml milk
1 tsp ground ginger
1 tsp ground cinnamon
100g raisins
125g pumpkin, peeled and grated

To decorate:

1 tub vanilla frosting
Green food colouring

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Lauren Goodger's Rocky Road

By Celebrity Bake Book, October 18, 2012

Ingredients

100g butter, roughly chopped
300g dark chocolate, broken into squares
3 tbsp golden syrup
140g Rich Tea biscuits, roughly crushed
12 kosher pink marshmallows, quartered using scissors
2 x 55g either Maltesers, Milky Way or Crunchie

Method

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Prettiest Pink Beetroot Soup

By Fabienne Viner-Luzatto, October 18, 2012

Serves 6
ingredients
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

Peel the potatoes and quarter them.

Peel the beetroots and cut them in half.

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Sauteed escarole with olives

By Manuela Chalon D'Orange, October 11, 2012

Gaeta is on the Italian coast south of the beautiful Val di Comino, where Manuela, proprietress of the Relais Chalons d’Orange gourmet hotel and restaurant, has developed this recipe which combines the blackcurranty piquancy of her local olive with the bitterness of sauteed escarole — a mildly flavoured endive. Use the curly endive variety if you cannot find escarole.

INGREDIENTS

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Pumpkin with Ginger and Turmeric

By Silvia Nacamulli, October 11, 2012

This is a seasonal, easy, and very tasty side dish to accompany fish and chicken. It is great for those on a low-salt diet as the ginger and turmeric already enhance the flavour of the pumpkin. Butternut squash also works very well, and if you don’t have fresh ginger, you can use ground ginger instead.

Preparation time: 40 minutes
Serves 6-8

Ingredients
1 kg pumpkin/butternut squash

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Roasted Portobello mushroom salad

By Geila Hocherman and Arthur Boehm, September 27, 2012

You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette in advance. Bring the salad to room temperature and dress it just before serving.
Serves 6

Ingredients
6 garlic cloves
60ml extra-virgin olive oil
½ tsp kosher (coarse) salt
3 large portobello mushrooms, stemmed, wiped with damp kitchen paper

For the vinaigrette:
60ml freshly squeezed
lemon juice

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Greengage and ginger frangipane

By Victoria Prever, September 27, 2012

This makes a smart dinner party dessert but is surprisingly quick to put together — especially with ready-made pastry. Use 375g of all-butter pastry if using ready-made. If you can’t find greengages, try plums or figs.
Serves 8

Ingredients
For the pastry:
170g plain flour
100g cold butter, diced
2 tbsp caster sugar
1 egg yolk
Ice-cold water

For the filling:
125g butter

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Nutty and fruity rice salad

By Silvia Nacamulli, September 27, 2012

This salad is the result of a great friendship and the love of food that I share with my dear Israeli friend, Einav. The beauty of this wonderful dish, ideal for Succot, is that you can add and remove ingredients as you like. You can use dried figs or prunes instead of dates, for example. Orange and lemon zest is also a tangy and tasty addition.
Serves 4-6
Preparation time: 30 minutes

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Baked globe courgettes with lamb and rice

By Ren Behan, September 27, 2012

Stuffed vegetables are traditional at Succot and these globe courgettes are lovely and sweet when roasted, and hold their shape well when filled. You could also use hollowed long courgettes or roasted peppers or tomatoes.
Serves 4

Ingredients
8 globe courgettes
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
250g minced lamb
2 tsp ground cinnamon

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