Recipes

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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Recipe: Raspberry Ripple Cheesecake

August 12, 2010

A few weeks ago, my beloved dog was stolen. Eventually, following the offer of a reward, my dog - and another which was stolen at the same time - was returned. The return of our four-legged friends was a cause for great celebration, so this week I decided to hold a dinner party for my dogs and the owner of the other dog.

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Recipe: Chocolate and Almond Biscuits

By Sarah Nathan, August 4, 2010

As the school holidays continue, don’t forget the best entertainment for kids is still a baking session. Try my scrumptious chocolate and almond biscuits. They have a crisp outer shell and their centre is soft and gooey.

They are fun and easy to make with your children or grandchildren. My girls loved mixing the ingredients together, rolling out the balls and the best bit, licking out the bowl at the end. Their chewy, chocolate, macaroon quality satisfies the strongest chocolate cravings.

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Recipe: Sam Stern’s falafel

By Sam Stern, August 4, 2010

Ingredients
175g dried chickpeas
1 small onion, finely chopped
2-3 fat cloves garlic, crushed
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
2 tbsps fresh coriander
1-2 tbsps fresh parsley/mint finely chopped and dried
Salt and pepper
1 ½ tbsps warm water
¾ tsp baking powder
Sunflower oil

METHOD
● Soak dried chickpeas in double depth of water for minimum 12 hours. Drain. Dry well.
● Blitz in the processor with onion, garlic, spices, herbs, seasoning.

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Recipe: Vegetable antipasti (part two)

By Silvia Nacamulli, July 28, 2010

As promised, here is the recipe for roasted aubergines and grilled tomatoes to complete the wonderful and colourful platter of vegetarian antipasti which we started last time with the roasted peppers and courgettes. The aubergines are normally cut into round slices. However, if you are using small to medium aubergines, you can also cut them into strips lengthwise. I also use breadcrumbs as an optional additional ingredient.

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Recipe: Jewish tennis cake

By Clarissa Hyman, July 22, 2010

Anyone for tennis? Don't ask.

I play Jewish tennis, which explains why this recipe is post-Wimbledon. In fact, I play Jewish ladies' tennis: co-ordinated outfits, late starts, mobiles on court and nail breaks instead of tie-breaks. The accountant's wife is in charge of court fees, the optician is there for line calls. There are frequent Talmudic disputes because no-one can remember the score. However, we do have two doctors in our group, which is useful for second opinions.

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Recipe: Marinated griddled chicken

By Annabel Karmel, July 15, 2010

Marinades not only add a delicious flavour to chicken but also tenderise the meat. You can marinade strips of uncooked chicken and then freeze them so that they are ready to cook already marinated. Griddling is a very good low-fat method of cooking.

Below is a honey and soy marinade but you could also make a simple lemon and thyme marinade. Mix together 2 tbsp olive oil, 2 tsp lemon juice, 1 small garlic clove crushed and a half tsp fresh thyme leaves

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Recipe: Quinoa with chicken and roasted vegetables

By Anna Phillips, July 8, 2010

I'm not usually a fan of fusion cuisine - lemongrass-scented kneidlach, anyone? However, I have stumbled across a form of fusion that does work, particularly at this time of year.

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