Recipes

Recipe: Hadji bada

By Linda Dangoor, April 15, 2011

Special almond macaroons, deliciously chewy with a hint of rosewater, are traditionally made for the Passover feast. We call them hadji bada. They are so popular we make them now all year round. My Aunt Eileen's recipe contains walnuts as well as almonds, double the amount of eggs and are deliciously chewy.

Ingredients

● 500g blanched almonds, very finely ground

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Recipe: Tangy brisket

By Josh Katz, April 15, 2011

My mother has made this brisket for as long as I can remember and serves it every Passover with tzimmes and potato cake. For me it's nostalgic comfort food.

The recipe was passed down to her from my grandmother on my father's side – also an outstanding cook in her day.

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Recipe: Toffee apple cake

By Sharon Lurie, April 15, 2011

For me, Pesach is anything but eight days. It's an intense five weeks' hard labour; scrubbing and cleaning like a maniac. When I sit at that Seder table, I breathe a sigh of relief, because mind, body and home have had a cleansing like no other. I'm ready to face the year with positivity. This cake keeps well, tightly covered in the fridge.

Ingredients

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Recipe: Hazelnut cake

By Rosalind Rathouse, April 15, 2011

Long before carrot cakes were in vogue, my mother invented this wonderful hazelnut cake. She realised that adding finely grated carrot to the finely chopped nuts produced a beautifully moist cake.

If you don't grease the tin, the cake clings better, and rises beautifully.

Don't panic - when cool it comes away easily from the sides of the tin.

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Recipe: Zena's ingber

By Clarissa Hyman, April 15, 2011

A dear friend of mine, the late Zena Swerling, was a gifted cook. "Here's another can't-go-wrong recipe," she'd offer breezily, and although they always worked, they were never quite the same as when served by her.

Zena was a good, old-fashioned cook with a generous hand and heart. It was not always easy to interpret and annotate her recipes unless you were by her side in the kitchen.

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Bread and butter pudding

By Annabel Karmel, April 12, 2011

With Passover around the corner you will be looking for ways to use up your bread. This recipe is easy enough for your children to make with you. It is from a 30-part TV series on cooking for children, called "Annabel's Kitchen", that I am launching this month on CiTV and ITV. The series features Jummy, a calamitous penguin who helps me out in the kitchen, and the Singing Cupcakes.

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Charoseth

By Silvia Nacamulli, April 11, 2011

There are endless recipes for charoseth, often linked with the country, city, or shtetl of origin. Many people use bananas, walnuts, raisins, pine nuts, pomegranate, etc, so you can try any combination. Just keep a balance between the three key ingredients: nuts, fruit and some kind of liquid.

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Claudia Roden's Slow Roast Stuffed Lamb Shoulder with Apricot

March 31, 2011

Serves 8 - 10
Ingredients

● 2 shoulders of lamb – approx 1.6kg each
● Salt and black pepper

For the sauce
● 500g dried unsweetened apricots
● Juice of 1 lemon (optional)

For the rice stuffing
● 1 large onion, chopped
● 2 tablespoons sunflower oil
● 250g minced beef
● Salt and black pepper
● 1 teaspoons ground cinnamon

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Mini cheese souffles

By Annabel Karmel, March 25, 2011

Souffles look amazing and they are surprisingly easy to prepare. One of my favourite souffles is this delicious three- cheese one. To test whether the beaten egg whites are stiff enough, simply hold the bowl upside down. If the eggs do not fall out, then they are stiff enough to use.

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Fettuccine with mushrooms and cream

By Silvia Nacamulli, March 16, 2011

This is my interpretation of a classic Italian dish. I like to make it using dried egg fettuccine as they are tasty with nice bite, but you can use any regular dry pasta instead. Should you wish to use fresh egg pasta, then increase the quantities of the sauce a little as it will absorb more liquid - for 300g of fresh egg pasta use 600g chestnut mushrooms and 300ml of double cream.

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