Sicilian blood orange and feta salad

By Silvia Nacamulli, February 28, 2014

Blood oranges are one of the few seasonal ingredients we still have. Sicilian and Spanish oranges are particularly good. The feta is my addition and is optional, but a lovely one which accentuates the contrast of sweet and savoury and also adds texture and colour. It makes a refreshing and different starter. Replace the blood oranges with regular oranges out of season.


Chocolate halva babka

By Orly Ziv, February 28, 2014

This braided yeast cake with chocolate and halva is a favourite in the Jewish repertoire.
I add halva crumbs, a popular Middle Eastern sweet, to give it a little added texture and flavour.

Makes 2 loaves
Preparation: 30 mins plus approx 45 mins rising
Cooking: 20 – 25 mins

For the dough:
560 g all-purpose flour
1 tbsp dry yeast
100 g sugar
100 g butter, softened


Grilled Aubergines Baladi

By Orly Ziv, February 28, 2014

I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavour combination. It is a wonderful use for date honey (silan in Hebrew), which is very popular in the Israeli kitchen. Date honey or date syrup is available from some UK supermarkets.

Serves: 4 - 6
Preparation: 15 mins
Cooking: 15 mins

2 medium eggplants


Chard and dill breakfast pancakes

By Shaun Hill , February 20, 2014

The flavour of smoked salmon is pleasantly complimented by the chard and dill pancakes in this delightful dish. These savoury pancakes, paired with the Sunday papers and a cup of coffee, could be the start of a perfect day.

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

For the pancakes
200g chard
110g self-raising flour
1 tsp baking powder
1 egg
1 egg white


Chocolate ravioli with mascarpone and ricotta

By Lisa Roukin , February 15, 2014

Pasta doesn’t have to be savoury. These darkly different hearts make an unusual dessert.

Makes 26 hearts, 7cm approx
Preparation: 1 hour
Cooking: 4-6 min boiling

3 eggs (large), lightly beaten
1 yolk (large), lightly beaten
300g ‘00’ (pasta) flour, plus some for rolling
40g cocoa powder
3 tbsp sunflower oil
2 tbsp icing sugar
A good pinch of salt


Salted caramel sweetheart fudge

By Victoria Prever, February 15, 2014

Someone will love you for these.

Makes: approximately 30 petit four sized hearts
Preparation: 5 mins
Cooking: 20 mins

395g can condensed milk

150g soft light brown sugar

1 tbsp glucose syrup
80g golden syrup

125g butter, cubed

180g white chocolate, broken into squares or chopped.

1 tsp sea salt flakes



Pear and chocolate muffins

By Silvia Nacamulli , February 14, 2014

Indulge with these killer chocolate and pear muffins. They are soft and delicious. I love the combination of pear and chocolate, but you can also leave the pears out and treat yourself to pure chocolate heaven. I made heart shaped muffins but you can use any muffin shape you like or use the whole mixture to bake an 18cm cake. The chocolate sauce contains uncooked eggs.

Makes: 6-8 muffins


Mini choux buns

By Fabienne Viner-Luzzato, February 14, 2014

If you only want a few buns, the raw choux pastry will keep in a plastic food bag refrigerated for a week or frozen for a month. If frozen, defrost in your fridge for 24 hours before using.

Makes: 80 mini choux

Preparation: 20 mins
Cooking: 30 mins
Assembly and decoration: 30 mins

125ml milk
110g butter
One dsp sugar
Pinch of salt
150g flour


Pasta with broccoli and pine nuts

By Lisa Roukin, February 6, 2014

This dish — which I make with gluten-free pasta — is quick and easy, I always have frozen peas and a jar of ready-made caramelised red onion to hand. Coconut milk gives this dish a creaminess. Serve warm or as a salad.

Serves: 4
Preparation: 10 minutes
Cooking: 20-25 minutes

200g tenderstem broccoli
500g fusilli pasta
2 tbsp extra virgin olive oil


Apple Strudel with Stroh rum soaked raisins

By Ed and Ben Robson, January 30, 2014

The strudel has a kick from the Stroh rum in which we soak our raisins. Soak them the day before you are baking the strudel. If you cannot get Stroh rum you can use any dark rum.

One strudel serves 4-5
Preparation: 20 – 25 minutes, plus overnight soaking time
Cooking: 15 — 20 minutes

6 sheets of filo pastry
2 large cooking apples
150g Demerara sugar