Recipes

Coconut Thai fish cakes

By Sharon Lurie, April 11, 2014

With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn’t mean ‘old fashioned’ foods. Who would have thought we would ever eat Thai fishcakes on Pesach?

Makes 12 - 15

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Baked pecan Pesach chicken goujons

By Victoria Prever, April 11, 2014

These baked chicken goujons pack a real flavour punch. Walnuts can be used instead of pecans. It can also be made with smoked paprika for an even stronger flavour, but do reduce the salt if you use the smoked variety as it can be quite strong.

Serves: 4
Prep: 20 minutes
Cook: 20 minutes

Ingredients
100g pecan nuts
50g medium matzah meal
½ tbsp sweet paprika
1 tsp salt

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Nutty plaice goujons with lemon thyme mayo

By Fabienne Viner-Luzzato , April 10, 2014

Crunchy nuts make a delicious change from matzah meal for these tasty goujons.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

INGREDIENTS
6 large skinned plaice fillets, cut into goujons
100g ground almonds
100g ground walnuts
100g ground pistachios
5 large eggs (three whole and 2 yolks)
1 lemon

METHOD

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Zesty lemon almond macaroons

By Silvia Nacamulli, April 4, 2014

Amaretto biscuits are traditional Italian Passover treats as they are made only with egg whites and ground almonds. I add lemon zest to mine to lift the flavour of the almonds. If you are using large eggs you should increase the quantity of the ground almonds and sugar by 10g extra each.

Makes: 25 biscuits
Preparation: 10 minutes
Cooking: 18 – 20 minutes

INGREDIENTS

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Chocolate cranberry slice

By Denise Phillips, April 4, 2014

If you are looking for an easy-to-make, family favourite cake for Passover, this has to be the one. It is ideal for the matzah ramble, packed lunch or mid-morning treat. I have used dried cranberries but if you prefer, chopped apricots or raisins can be substituted.
Makes: 16 slices
Preparation: 10 minutes
Cooking: 30 minutes

INGREDIENTS
300g desiccated coconut

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Salted almond and pistachio bark

By Jamie Geller, April 4, 2014

Bark is one of the easiest things to make. Just ask any tree. All you need is a microwave and a fridge. And some chocolate.

Preparation: 5 minutes
Cooking: 5 minutes plus 2 - 4 hours chilling time

Ingredients
800g good-quality 60% cacao semi-sweet chocolate, chopped
155g roasted unsalted almonds, chopped
155g roasted shelled pistachios, chopped
½ tsp pure vanilla extract

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Coconut and chocolate melting coulants

By Lisa Roukin, April 4, 2014

Coulant literally means ‘flowing’, which is how the centre of this cake should be when hot. For best results chocolate spread should be cold and placed right in the middle of the batter and well covered so it doesn’t dry out. Be adventurous with your fillings - try chestnut puree, or a mixture of peanut butter, chocolate spread and sea salt.

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Gluten free coconut matzah rocky road

By Lisa Stander-Horel and Tim Horel, April 3, 2014

This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.

Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)

INGREDIENTS

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Muscovado chocolate cupcakes with cocoa nibs

By Paul A Young, March 28, 2014

My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.

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Melanzane alla Parmigiana

By Silvia Nacamulli, March 28, 2014

This is a delicious classic which never fails. It is made with deep fried aubergines and I suggest you stick to this as it tastes far better. Make it seldom but do it right.

Serves: 6 as starter, 4 as a main course
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
4 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
500-600g tomato passata
7-8 leaves fresh basil

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