Cheering zingy winter salad

By Victoria Prever, January 24, 2013

This salad works well for Tu B’shvat with its dates and oranges. Add golden sultanas, figs and dried cranberries for a really fruity treat.

2 oranges
4/5 medium carrots, peeled
3 medjool dates, pitted
100g feta cheese
Handful of pecan nuts

For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp maple syrup


Denise Phillips’s fruity lamb Cholent from Alsace

By Denise Phillips, January 10, 2013

At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.

Preparation: 20 minutes
Cooking: 18–20 hours
Serves 8

2 tbsp olive oil
4 garlic cloves, sliced
2 onions, peeled and sliced


Spicy Pumpkin cake

By Fabienne Viner-Luzzato, January 3, 2013

If you like carrot cake, try this gorgeous version using pumpkin with a zingy cream cheese frosting. It may even count as one of your five-a-day.

200g plain flour
2½ tsp baking powder
½ teaspoon bicarbonate of soda
2 tsp ground cinnamon
5 eggs
2 tsp vanilla extract
200g brown Muscovado sugar
100g granulated sugar
300ml sunflower oil


Honey & Co’s Poached quince with curd cheese and honeyed hazelnuts

By Honey & Co, January 3, 2013

To save time you can use fresh ricotta — but it is very easy to make your own curd.
Serves 4

For the quince:
2 large quince
1 cinnamon sticks
4 tbsp sugar
Juice of 1 lemon
For the curd:
600ml pint milk
2tbsp natural yoghurt
2 tbsp lemon juice

For the hazelnuts:
100g hazelnuts
1 tbsp good quality honey

For the vinaigrette:
2 tbsp olive oil


Rich and indulgent chocolate truffles

By Lisa Roukin, January 3, 2013

Celebrate new year with these sweet treats. If you flavour them with liqueur, it’s nice to halve the mixture into two bowls to make different types.

Preparation: 50 minutes
Makes 48


200g thick creme fraiche
1 tsp vanilla bean paste
420g dark chocolate, finely chopped (minimum 70 per cent cocoa solids)
75g unsalted butter, softened and cut into small pieces


Apple, pear and olive oil cake

By Denise Phillips, December 13, 2012

This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.

Preparation: 25 minutes
Cooking: 1 hour
Serves 8

60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda


Roasted Beetroot and Apple Salad

By Ryan Bartley, December 13, 2012

The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.


Baked doughnuts with creme patissiere filling

By Lisa Roukin, December 13, 2012

It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”

Preparation time: 20 minutes

Cooking time: 10-12 minutes

Makes 20



Fruit tempura with salted caramel dipping sauce

By Ryan Bartley, December 6, 2012

This classic Japanese recipe is traditionally savoury. I have transformed it from a starter into an interesting dessert and teamed it with a salted caramel sauce.


250ml ice-cold sparkling water
½ egg, beaten
100g plain flour plus extra for coating
50g cornflour
½ tsp baking powder
1 apple, cored and sliced
1 pear, cored and sliced


Herby honey lemon buffalo wings

By Kosher Roast, December 6, 2012


20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying


Wash and pat the wings dry and put in a mixing bowl.

Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.