Recipes

Apricot-cranberry and Coconut-chocolate-hazelnut hamantaschen

By Geila Hocherman, February 14, 2013

My “hamentashing” has resulted in these delicious new fillings. Adding breadcrumbs ensures they stay put. I like to prepare everything the night before and form and bake the next day. It’s necessary to make and freeze the chocolate filling in advance.

Makes 36

Ingredients
For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
150g sugar

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Apple, cinnamon and chestnut tart

By Fabienne Viner-Luzzato , February 7, 2013

Ingredients
For the pastry:
250g plain flour
125g butter, in small cubes
100ml cold milk
75g caster sugar
Cinnamon

For the filling:
1kg dessert apples
200g chestnut cream
6-8 cooked chestnuts roughly chopped
Cinnamon

METHOD

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Jammy sweetheart butter cookies

By Lisa Roukin, February 7, 2013

Preparation: 20 minutes
Cooking: 10-12 minutes
Makes 16 cookies

ingredients
140g unsalted butter, slightly softened and cubed
225g self-raising flour, sifted (plus for rolling)
128g caster sugar
½ tsp icing sugar
1 egg, beaten
½ tsp vanilla extract
2 pinches salt
4 tbsp strawberry or raspberry jam
Icing sugar to dust

Method

Preheat oven to 180°C

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Rainbow Coat Cookies

By Wimbledon and District Reform Synagogue Playshul, January 31, 2013

We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.

Ingredients
225g softened butter
110g caster sugar
275g plain flour
Food colouring

Method

Preheat your oven to 180°C and grease a baking tray.

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Chicken, apricot and ginger tagine

By Lisa Roukin, January 31, 2013

This is delicious served with couscous.

Preparation: 30 minutes
Cooking: 90 minutes to 2hrs
Serves 4-6

Ingredients
8 chicken thighs
2 tbsp olive oil
Paprika
Garlic granules
1 onion, finely chopped
1 tbsp ginger, peeled and grated
1-2 (depending on preference) red chillies, deseeded and finely chopped
1 cinnamon stick
250g ready-to-eat dried apricots
2 tbsp honey

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Almond whisky honey cake

By Claudia Camhi, January 31, 2013

This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.

Ingredients
5 tbsp runny honey
100g softened butter
4 eggs
150g caster sugar

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Quick vegetable and chickpea curry

By Paul Heathcote, January 24, 2013

This vegetable curry recipe is remarkably simple to make, providing a curry dinner with little wait and fuss. And even though it’s so quick to make, it has a wonderful range of flavours.

Ingredients
1 onion, peeled and cut into quarters
15g of root ginger, peeled and roughly chopped
3 garlic cloves, sliced
125g medium curry paste
250ml of water
1 red chilli, fresh and roughly chopped

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Buttered beetroot

By James Sommerin, January 24, 2013

Make the most of seasonal veg — this is perfect served with pan-fried mackerel.

Serves 4

Ingredients
2 large beetroots
2 sweet potatoes
Olive oil
Butter
Salt

Method

Preheat the oven to 190˚C. Cover the beetroot with foil and place in the oven for approximately 1-1½ hours.

Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.

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Jerusalem artichoke and parsnip soup

By Lisa Roukin, January 24, 2013

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4-6

Ingredients
1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper

For the garnish:

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Rainbow coloured braised vegetables

By Fabinenne Viner-Luzatto, January 24, 2013

These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
Serves 6-8

Ingredients
1.5 l chicken or vegetable stock
2 courgettes
4 fresh beetroot
2 carrots
2 turnips
2 parsnips

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