Recipes

Polenta Jerusalem-style

By The Palomar, July 4, 2014

In The Palomar, this dish is served in individual kilner jars. If you don't have any then a large ramekin will also work.

Serves: 4
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients

For the Mushroom Ragout
● 2 tbsp unsalted butter
● 250g assorted mushrooms, such as button, portabella, oyster, or shiitake, torn by hand

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Pomegranate molasses chicken

By Sarit Packer and Itamar Srulovich, June 27, 2014

This is a good one to make when people come round, as it is really hard not to like - sweet and sour, plenty of textures, pretty colours and virtually everybody likes chicken. Using chicken thighs here makes it almost impossible to dry the meat out and ensures plenty of chicken flavour to come through the strong marinade.

Ingredients

● 8 chicken thigh fillets, skin removed

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Yoghurt mousse with cherry granita

By Sarit Packer and Itamar Srulovich, June 27, 2014

This is a happy marriage of two perfect summer desserts - the light and tangy yoghurt mousse just needs a bit of fruit to complete it; the granita made with the last of the cherries and the first of the pomegranates is refreshing and flavourful enough to have on its own. We use mahleb - a bittersweet spice that complements the flavours; use vanilla if you can't get hold of any mahleb.

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Double strawberry and cream sweetie tart

By Fabienne Viner-Luzzato, June 20, 2014

This tart makes a fun dessert or celebration cake that your children will love. The base is soft and spongy, the melted strawberry sweets in the cream give a lovely tangy taste, and the fresh strawberry provides some vitamins. I use Haribo kosher strawberrry sweets.

Serves: 8
Preparation: 45 mins
Cooking: 35-40 minutes

Ingredients

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Beef and asparagus stir fry

By Lisa Roukin, June 20, 2014

Make this while you can still get your hands on British asparagus. Although supermarkets stock asparagus from different parts of the world all year round, the unbeatable flavour and freshness of the homegrown variety is well worth waiting for.

Serves: 4
Preparation: 20 mins
Cooking: 15-20 mins

Ingredients

● 340g asparagus
● 2 tbsp groundnut oil

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Recipe: Moroccan chicken with olives and preserved lemons

By Joan Nathan, June 13, 2014

When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth!

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Recipe: Sweet and sour Venetian sardines

By Silvia Nacamulli, June 13, 2014

This Jewish dish of sweet and sour sardines (Sarde in Saor) is a classic Venetian staple. The sardines have a distinctive flavour but you can replace them with plaice or other white fish if you prefer.

Serves: 4-6 as starter
Time: 40 mins + 2 days marinating

Ingredients

● 6 tbsp extra virgin olive oil
● 3 onions, finely sliced
● 1 tbsp sugar

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Herbed lamb stew with green garlic

By Joyce Goldstein, June 6, 2014

Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from two small heads of garlic instead.

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Vanilla butterscotch cheesecake

By Rachel Davies, June 6, 2014

This is my take on a classic baked cheesecake with some extra special topping. It takes me back to my Grandma's German cheesecake, made once a year for Shavuot.

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Pomegranate pine nut Israeli tabbouleh

By Gil Hovav, June 6, 2014

The Lebanese claim that we stole this recipe directly from their culinary heritage, and honestly, there might be a seed of truth in that claim.

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