Recipes

Recipe: Lamb, butternut and spinach bredie

By Clarissa Hyman, December 12, 2011

This mild spicy stew, with a touch of sweetness, is a traditional South African dish usually made with mutton. Bredie is the Afrikaans word for "stew", but the dish is in fact of Cape Malay origin. I was intrigued to discover on a recent trip to Cape Town, a newly published book by Xoliswa Ndoyiya, who has cooked for Nelson Mandela for two decades.

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Recipe: Coffee, chocolate and pine nut cake

By Silvia Nacamulli, December 1, 2011

Coffee gives this delicious chocolate cake a bit of a kick, and pine nuts add an interesting taste and texture. Using ground almonds instead of flour gives it a lighter consistency but keeps the middle nice and moist.

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Recipe: Fruit Nigiri

By Hili Sharabani, November 28, 2011

Serves 6

Ingredients

● 100g sushi rice
● 100ml coconut milk
● 50ml milk
● 1 vanilla pod - split lengthways and scrape out the seeds with a knife
● 70g sugar
● 1 tbsp honey
● Sliced mango, kiwis and strawberries

Method

● Rinse rice, then place in a saucepan with the coconut milk, vanilla seeds and pod, sugar and honey.

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Recipe: Hake with lemongrass and tomato salsa

By Josh Katz, November 28, 2011

We put this on the menu recently and it is incredibly popular. I love the balance of flavours and textures. The cherry tomato salsa has a good combination of sweetness from the tomatoes and red onion, sour from the vinegar, and heat from the chilli. It works with the meaty hake steaks. Israeli couscous gives some bite, which is why it is important you do not overcook it.

Serves 6

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Recipe: Giraffe's Sticky Toffee Pudding

November 21, 2011

Indulgent, rich, a classic. What can we say? This is just one of those puddings which, if you are in the mood, hits the spot. We sell hundreds of them every week. It is delicious with cream or ice cream.

Serves 8

Ingredients

● ½ tsp bicarbonate of soda
● 180g butter, softened
● 240g dark brown sugar
● 2 medium eggs
● 375g plain flour

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Recipe: Sicilian chicken and oranges

By Clarissa Hyman, November 21, 2011

This recipe comes from Signora Serafina Giannalia of Palermo, who made an unplanned stay in a Sicilian fracture clinic unexpectedly entertaining. Her family fed and fussed over me, wanted to know whether I knew Wayne Rooney and the Queen, and what I thought of Camilla. I asked if they knew the difference between the Sicilian mother and the Jewish mother.

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Recipe: Caramelised pear flan

By Fabienne Viner-Luzzato, November 14, 2011

This lovely autumn recipe uses pears which are at their best at the moment, is simple to make and is also parev. As a flan and not a cake, it is based on eggs rather than flour. It is light enough to eat on its own but is also delicious with a red fruit coulis to give a contrasting acidity. The vanilla makes it gorgeously scented and it is a perfect winter pudding, served warm, after a meat meal.

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Recipe: Carrot, orange and ginger soup

By Josh Katz, November 3, 2011

This is great for autumn, perfect as the long nights close in and the temperatures start to drop. Carrot and coriander is a classic combination. I like the addition of orange to provide some acidity, and the ginger for depth of flavour and fragrance.

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Recipe: Fettucine with buffalo mozzarella, rocket and porcini mushrooms

By Silvia Nacamulli, November 3, 2011

Autumn is here and the mushroom season is underway. My father's hobby is mycology and as a child we picked porcini mushrooms in the woods outside Rome. A post-rain autumn day was perfect. This recipe uses dried porcini, but do try it with fresh – often called ceps here - if you can find them. I created this recipe one evening at friends' house, when we didn't know what to prepare.

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Recipe: Easy Low-cal mushroom pie

By Ruth Joseph, November 3, 2011

Serves 10

Ingredients

● 275g packet filo pastry
● 1 large onion, approx 200g peeled and sliced
● 1 clove garlic peeled and chopped or crushed
● 600g mushrooms sliced or chopped – choose a variety for good flavour
● 1 dsp olive oil, plus extra for glazing
● 1 scant dsp plain flour
● 225g frozen peas
● 1 teaspoon paprika
● ¼ tsp cayenne

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