Recipes

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

Ingredients

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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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