Recipes

Tokyo Delancey dark rye salmon bagel

May 8, 2015

This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.

Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.

Ingredients

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Salmon roasted with cherry tomatoes

By Silvia Nacamulli, May 2, 2015

This dish is a healthy, tasty way to serve salmon, with the bonus of an Italian flavour.

Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes

Ingredients

● 4 x 150-200g fresh salmon fillets, skinned
● 4-5 tbsp extra virgin olive oil
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stick, finely chopped

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Spiralised sweet potato Bolognese

By Lisa Roukin, April 30, 2015

My version of "spag bol", this meat and sweet potato dish is deliciously filling and nutritionally balanced. The sauce can be frozen for up to three months.

Serves: 4–6
Preparation: 40 minutes
Cooking: 45 to 60 minutes

Ingredients

● 2 tbsp olive oil
● 2 echalion shallots or white onions, finely chopped
● 3 garlic cloves, crushed

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Simple lamb shepherd's pie

By Jeff and Jodie Morgan, April 23, 2015

Many years ago, Jeff spent several summers working as a shepherd in the Swiss Alps. He was charged with herding cattle and goats - but not sheep. Maybe that's why he doesn't remember eating anything that resembles this dish - commonly referred to as shepherd's pie. It's not really a pie at all, and it's typically made with lamb topped with a potato crust.

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Smoked salmon caprese with endive

By Jeff and Jodie Morgan, April 23, 2015

This is our family's take on the classic Italian salad made with mozzarella cheese, tomato and fresh basil. It's easy to prepare and lovely to behold.

As kids in New York, we grew up with cream cheese and lox, but we never did like cream cheese. Instead, we prefer our lox - or smoked salmon - with mozzarella. The fresher the cheese, the better.

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Recipe: Grilled chicken wings four ways

By Janna Gur, April 21, 2015

Chicken wings are perfect for barbecuing and therefore popular the world over.

The following recipes use typical Middle Eastern ingredients. Choose your favourite or favourites. Each recipe will be sufficient to prepare approximately 25 wings.

Serves: 4-6 servings

Ingredients

Chicken wings in za'atar

● 120ml olive oil

● 3 tbsp za'atar

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Recipe: Lamb, pine nuts and tahini kebabs

April 17, 2015

I like to serve these kebabs with my version of a lemon, chilli and garlic sauce that is served in the hummus joints in Israel. I think this sauce is perfect for these kebabs. To make it, blitz 3 tablespoons of extra virgin olive oil, 2 green chilli peppers, 4 garlic cloves, the juice of 1½ lemons, a teaspoon each of ground cumin and flaked sea salt in a food processor until smooth.

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Chocolate chip hazelnut crownie

April 8, 2015

It's not quite a cookie and not quite a brownie, it's the crownie: a densely chocolatey, soft yet crunchy biscuit packed with whole hazelnuts. The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense experience. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador.

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Blueberry and white chocolate cheesecake

April 8, 2015

The creaminess of white chocolate is perfectly balanced by sharp berries in this baked classic.

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Chocolate and date dessert delight

By Denise Phillips, April 2, 2015

This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't.

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