This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency.
By Yossi Elad, Machneyuda Restaurant , July 25, 2013
Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.
This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.
Preparation: 20 mins
Cooking: 2 mins plus soaking time
250g fine bulgur wheat
Tomatoes are everywhere at the moment, of all colours, shapes and form. It is a pleasure to the eye and to the taste buds. I like to use cherry tomatoes for these tartlets but feel free to use any yellow, green or other red tomatoes, the important thing is that they are ripe. You can also make one large tart instead of 4 small ones, in which case add a few extra tomatoes.
Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.
Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar