Recipes

Recipe: Cream cheese frosted carrot cupcakes

By Lisa Roukin, June 2, 2011

These delicious cupcakes are popular in my adult and child classes. For children, I substitute the walnuts for the same quantity of sultanas. Custard powder might seem a strange ingredient to use in icing, but I find it gives a hint of vanilla without being overpowering, which can be the case with vanilla extract. I also love custard.
Makes 18

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Recipe: Mandelbrot

By Ruth Joseph, May 27, 2011

These days biscotti are in every coffee shop. But if we reach back into our own Jewish history there's a champion competitor - mandelbrot or nut bread.

The story goes that the Jews who lived in Piedmont, in northern Italy, tasted biscotti and loved them. They took the recipe with them to eastern Europe, and tried to improve on the original by lowering the sugar and reworking the flavours.

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Recipe: Chicken Yerushalami

By Clarissa Hyman, May 27, 2011

No Beth Din has ever ruled that the only thing you can do with a liver is chop it. Chopped liver is an Ashkenazi icon, beloved of balabustas and Philip Roth alike, but there is another way. When you give chicken livers a sprinkle of aromatic Mahane-Yehuda spices, it takes you straight into the heart of the Old City.

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Recipe: Lemon, garlic & chilli dressed grilled sardines

May 19, 2011

One of my favourite things to do in Israel in the heat of the summer, says Eran Tibi, sous chef at Made in Camden restaurant, is to go to the beach in Tel Aviv and order a plate of sardines fresh off the barbecue. They are usually served very simply with herbs, lemon and pitta bread and a pint of cold beer on the side. This recipe is an interpretation of that nostalgic comfort food.

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Recipe: Bagel snake

By Annabel Karmel, May 19, 2011

I am supporting World Jewish Relief's Big Bagel project by donating this bagel snake recipe to their supporters to use in their fund-raising events.

It is a fun way of serving bagels; quick and easy enough for children to help prepare. It is ideal for a special tea or a children's birthday party as you can make the snake as long as you like by using more bagels.

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Recipe: Lemon, thyme and mascarpone risotto

By Silvia Nacamulli, May 13, 2011

This year at Gefiltefest I will be demonstrating two Italian cheese recipes suitable for Shavuot. This lovely risotto is one of them. I hope to see many of you at the festival.

Time: 30 minutes
Serves: six as a starter, four as a main course.

Ingredients

● 5-6 tbsp extra virgin olive oil
● 1 red onion, finely sliced
● 2 cloves of garlic, crushed

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Recipe: Beetroot and pomegranate salad

May 5, 2011

Janna Gur first encountered this dish during a photo shoot for The Book of the New Israel Food. As she says: "The cook Erez Komarovsky prepared a few salads for the Israeli meze section of the book, and this one caught my attention. I never thought of mixing beets and pomegranates in one dish, but one bite revealed the magic.

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Recipe: Spinach and feta shakshuka

May 5, 2011

Of Lybian origin, shakshuka began as a working man's dawn-till-noon meal. It generally has three main ingredients - tomatoes, hot sauce and eggs. This mild version without the tomatoes is by Shir Halpern, a regular contributor to Al HaShulchan magazine and co-founder of Israel's network of farmers markets.
Serves 4.

Ingredients

● 2 leeks (white part only), finely sliced

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Recipe: Asparagus gratin

By Silvia Nacamulli, April 28, 2011

England's asparagus season, which usually starts on April 23, kicked off earlier this year thanks to that recent burst of spring sunshine. Few things beat fresh asparagus, which is packed with nutrients and low in calories. In Italy we mostly serve it boiled or steamed with a drizzle of oil, salt and vinegar or lemon.

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Recipe: Spicy Moroccan chicken wings

By Clarissa Hyman, April 21, 2011

We are more than halfway through Pesach now and the delicious thought of fresh bread hovers on the horizon. But we must gird our loins for the last few days. This quick and easy supper dish is a palate-perker now that matzah brei is starting to lose its appeal. You can substitute other spices, depending on what you have in the Pesach cupboard.

Serves 3-4

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