Recipes

Salted almond and pistachio bark

By Jamie Geller, April 4, 2014

Bark is one of the easiest things to make. Just ask any tree. All you need is a microwave and a fridge. And some chocolate.

Preparation: 5 minutes
Cooking: 5 minutes plus 2 - 4 hours chilling time

Ingredients
800g good-quality 60% cacao semi-sweet chocolate, chopped
155g roasted unsalted almonds, chopped
155g roasted shelled pistachios, chopped
½ tsp pure vanilla extract

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Coconut and chocolate melting coulants

By Lisa Roukin, April 4, 2014

Coulant literally means ‘flowing’, which is how the centre of this cake should be when hot. For best results chocolate spread should be cold and placed right in the middle of the batter and well covered so it doesn’t dry out. Be adventurous with your fillings - try chestnut puree, or a mixture of peanut butter, chocolate spread and sea salt.

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Gluten free coconut matzah rocky road

By Lisa Stander-Horel and Tim Horel, April 3, 2014

This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.

Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)

INGREDIENTS

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Muscovado chocolate cupcakes with cocoa nibs

By Paul A Young, March 28, 2014

My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.

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Melanzane alla Parmigiana

By Silvia Nacamulli, March 28, 2014

This is a delicious classic which never fails. It is made with deep fried aubergines and I suggest you stick to this as it tastes far better. Make it seldom but do it right.

Serves: 6 as starter, 4 as a main course
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
4 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
500-600g tomato passata
7-8 leaves fresh basil

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Tahini, lemon and garlic hummus

By Lisa Roukin, March 21, 2014

Making your own hummus means that, with practice and by trial and error, you can flavour it just the way you want. Play around with the seasonings like garlic, tahini and lemon juice to obtain a hummus to your taste.
The tahini you use can dramatically affect the flavour of your hummus. Raw tahini is stronger while canned, roasted tahini has a milder, nuttier flavour.

Serves 8-10

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Pretty pink rhubarb caramel tarts

By Fabienne Viner-Luzzato, March 20, 2014

This beautiful dessert pairs tart, unsweetened rhubarb with a sweet, crisp pastry, covered with a crunchy sugar dome that melts on the fruit and in your mouth.

Makes: 18 tarts
Preparation time: 40 mins
Cooking time: 45 mins

INGREDIENTS
225g plain flour
140g butter or margarine softened
75g icing sugar
1 tbsp vanilla sugar
1 egg
1kg rhubarb, washed
Vanilla extract, a few drops

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Carrot and poppy seed cake

By Denise Phillips, March 15, 2014

This cake is very fast to make and can be put together in one bowl. It is also a healthier option and the carrots and pineapple count towards your ‘5 a day’ so ideal for family Purim celebrations.
Serves: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour

INGREDIENTS
225g plain flour
2 tbsp poppy seeds
175g caster sugar
1 tsp bicarbonate of soda

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Purim cocktails

By Victoria Prever, March 14, 2014

Drinking is actively encouraged at Purim – for those of drinking age, of course. So here are a few cocktail recipe ideas:

Kosher Caribbean cooler (2)
Non-dairy Avocaat based Walders liqueur is the kosher equivalent of Bailey’s and is made in Holland.

INGREDIENTS
35ml Walders Vanilla Liqueur
15ml Malibu or other coconut liqueur
75ml pineapple juice
75ml mango juice

METHOD

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Tunisian savoury aperitif biscuits

By Fabienne Viner-Luzzato, March 8, 2014

Cakis are tiny savoury biscuits - perfect with a Purim drink. You can add all sorts of things to the basic recipe to flavour them such as green olives, anise seeds, sun-dried tomatoes, pickled cucumbers, nuts and anchovies. I have used olives, capers, jalapeno peppers and nuts.

Makes: 180 approx
Preparation: 15 minutes
Cooking: 15 – 20 minutes

INGREDIENTS
For the basic biscuits:

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