Recipes

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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Recipe: Zena's ingber

By Clarissa Hyman, April 15, 2011

A dear friend of mine, the late Zena Swerling, was a gifted cook. "Here's another can't-go-wrong recipe," she'd offer breezily, and although they always worked, they were never quite the same as when served by her.

Zena was a good, old-fashioned cook with a generous hand and heart. It was not always easy to interpret and annotate her recipes unless you were by her side in the kitchen.

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Bread and butter pudding

By Annabel Karmel, April 12, 2011

With Passover around the corner you will be looking for ways to use up your bread. This recipe is easy enough for your children to make with you. It is from a 30-part TV series on cooking for children, called "Annabel's Kitchen", that I am launching this month on CiTV and ITV. The series features Jummy, a calamitous penguin who helps me out in the kitchen, and the Singing Cupcakes.

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Charoseth

By Silvia Nacamulli, April 11, 2011

There are endless recipes for charoseth, often linked with the country, city, or shtetl of origin. Many people use bananas, walnuts, raisins, pine nuts, pomegranate, etc, so you can try any combination. Just keep a balance between the three key ingredients: nuts, fruit and some kind of liquid.

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Claudia Roden's Slow Roast Stuffed Lamb Shoulder with Apricot

March 31, 2011

Serves 8 - 10
Ingredients

● 2 shoulders of lamb – approx 1.6kg each
● Salt and black pepper

For the sauce
● 500g dried unsweetened apricots
● Juice of 1 lemon (optional)

For the rice stuffing
● 1 large onion, chopped
● 2 tablespoons sunflower oil
● 250g minced beef
● Salt and black pepper
● 1 teaspoons ground cinnamon

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