Recipes

Recipe: Vegetarian Nasi Goreng

By Annabel Karmel, November 16, 2010

My latest project is an iPhone app - The Essential Guide to Feeding Babies and Toddlers. It is a whole new world out there. There seem to be apps for everything from the sleep machine that soothes you on your pillow with a variety of sounds and chilled-out tunes, to Pie in the Face, an app which enables you to throw a virtual pie at someone you dislike.

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Guest recipe: Fromage sur Pain Grillé

By Howard Jacobson, November 4, 2010

INGREDIENTS

● Bread
● Cheese

METHOD

● This well-known dish comes without a precise recipe but will fail more often than it succeeds unless the following recommendations are heeded.

● First, get the bread right. It cannot be a sliced loaf. It cannot be wholewheat, wholemeal, wholegerm, or any of the heavy, overseeded loaves of the sort you find in health food stores. You don’t want seeds or herbs distracting your attention from the cheese.

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Recipe: Pasticcio di polenta ai quattro formaggi

By Silvia Nacamulli, October 28, 2010

With winter approaching it is time for comfort food and polenta is the perfect solution - warm, nutritious and filling. In Italy, polenta is mostly eaten in the north. It used to be considered peasant food but in the last 10-15 years has found new popularity in the gourmet market. This maize meal is used both in savoury dishes and desserts. Here I propose a delicious savoury pasticcio, a bake of polenta with four cheeses, fresh sage and nutmeg. Without the cheese, it can be eaten as an accompaniment to main courses in the same way as rice or couscous.

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Recipe: Crunchy salmon fishcakes

By Annabel Karmel, October 14, 2010

I love fish - it is quick to cook, low in fat , high in protein and it makes us super brainy. So why do so many children grow up disliking it? My theory is that somewhere along the way it has been served up over-cooked, dry and tasteless. It is not difficult to make fish appeal to children by making delicious Mini Fish Pies in ramekins, coating goujons of fish in seasoned flour, egg and crushed Cornflakes or serving up Salmon Teriyaki on skewers.

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Recipe: Oven kebabs

By Rachel Freedman, October 7, 2010

From the 1800s onwards, my family was among the "hidden Jews of Islam" in the medieval city of Meshed, Persia - strictly observant Jews at home, but Muslims to the outside world. Wine for kiddush was made in their cellars, they ground their own wheat for bread and matzah. Synagogue prayers and Hebrew lessons were conducted in secret. Shops were open on Shabbat but no sales were made.

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Recipe: Succot Stew

By Clarissa Hyman, September 21, 2010

This Israeli-inspired lamb recipe is ideal for Succot. It has the colours and flavours of the harvest season, a hint of ancient Temple pilgrimages, and a taste of pomegranates to wish you well and plenty in the year to come.

Make this stew a day ahead in order to let the flavours mellow, and serve with rice or couscous.

Serves 4-6

Ingredients

● 125ml olive oil
● 1 kg shoulder lamb, cubed
● 200g each carrots, celery and leeks, sliced
● 240g (drained weight) tinned chickpeas or white beans
● 3-4 cloves of garlic, finely chopped
● 400ml red wine

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Recipe: Easy baked risotto

September 16, 2010

Here is some simple advice from a book called Food Rules by Michael Pollan that you might wish to follow if you want to have a healthy diet. For example…

"It's not food if it arrived through the window of your car."

"Eat when you are hungry, not when you are bored."

"'Don't eat breakfast cereals that change the colour of the milk."

"It's not food if it's called the same name in every language." (Think Big Mac or Pringles)

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Recipe: Kleftiko

By Michael Langden, September 2, 2010

Last year I went on holiday to a Greek island. I love fresh fish, simply grilled over charcoal, and salads, so the food there was a delight. However it was a shame that there were no kosher restaurants on the harbour-side because the smell of the lamb cooking in the many side-street tavernas was truly mouth-watering.

While the most popular dish with the tourists seemed to be the souvlakia - skewered and barbecued lamb served with salad and rice - the dish that appealed to me the most was kleftiko; pieces of lamb slow baked with lemon until they are practically falling off the bone.

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Recipe: Baked apples with cinnamon and port

August 26, 2010

Rosh Hashanah is around the corner and it is time for apples and honey again. The baked apples I suggest this year are a simple, healthy and delicious dessert. They can be easily prepared in advance and baked while you are eating dinner, so a comforting scent of the cooking fruit will slowly spread among the diners.

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Recipe: Mackerel with mango and lime salsa

By Clarissa Hyman, August 19, 2010

Confide in a friend that you are having an affair, and the first question is… salmon or chicken?

Joking aside, when it comes to special occasions, salmon remains the fishy choice (unless you go proper posh with sea bass). I feel like I have gone from herring queen to salmon princess in one cross-generational, suburban leap upstream.

Both salmon and herring are oil-rich and bubbe-guaranteed to increase brain power, along with other, so-called "blue" fish in the Jewish repertoire, such as anchovies, sardines and tuna.

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