This is a light dessert that’s crumbly and buttery on the bottom and very simple to make. Apricots or peaches also work well. It can be refrigerated in an airtight container for up to 5 days — serve at room temperature.
Straightforward to prepare and cook, simple to clean up, deliciously warming and reasonably healthy . . . you couldn’t ask for anything more.
4 tbsp oil
2 potatoes, washed, sliced in half lengthways and into wedges
6 chicken thighs, skin on, bone in
3 sprigs of thyme, leaves only
1 red onion, peeled and roughly chopped into wedges
Muffins can be both savoury and sweet. Having said that, what else is better than a sweet muffin studded with chocolate and raspberries? In fact, be careful – if you make this recipe, you may never eat savoury food ever again. These muffins can be a naughty breakfast, or a perfect sugar injection halfway through double lectures.
It is customary to celebrate Simchat Torah with a little bit more alcohol than on a normal day, and so this is a perfect occasion to cook with it. Try this delicious and simple but impressive recipe — one of my old time favourites. Marsala, a Sicilian dessert wine, gives a slight sweet flavour. If you can’t find kosher Marsala use kiddush wine or Port.
Preparation: 10 minutes plus 24 hours curing
For the salmon:
½ side of salmon – head side approximately 750g
2 packs of cooked beetroot in own juice, sliced (thickness of a £1 coin)
200g granulated sugar
Juice of 2 lemons
2 tbsp fennel seeds
2 tbsp cracked black pepper
Drizzled with chocolate and packed with fruit, this is my lightest, ultra-moist carrot cake — a carrot cake with attitude. For the best results only grate the carrots when ready to use and do mix them with lemon juice, or they are inclined to go brown.
Serves: 10 people generously
Preparation: 15 minutes plus 30 minutes soaking time
Cooking: Approximately 1 hour
A refreshing Middle Eastern dessert is the result of a cooking spree with my Israeli friend Einav. It is rich and sweet in flavour for the dates, beautiful and tasty for the use of whole green pistachios and exotic coconut.
Makes: 1 roulade of 25-30 slices
Preparation: 20 minutes plus 2 hours freezing