Recipe: Marinated courgettes

By Silvia Nacamulli, August 20, 2009

This is great as a side dish for fish or chicken, or as part of a mixed antipasti. It’s good either warm or at room temperature and improves in flavour when left to marinate, so it’s ideal for Shabbat lunch. If you are in a rush you can also cook the courgettes directly with the onions and herbs instead of cooking the two separately as described in the recipe. This will give the courgettes a fuller flavour. And if you have any left over, then use the courgettes as pasta sauce, adding a little double cream and a sprinkle of Parmesan cheese, it works perfectly.


Recipe: Baby aubergine and grilled pepper salad

By Judi Rose, August 13, 2009

The much-anticipated “barbecue summer” may have turned out to be no more than a meteorologist’s fantasy, but I still live in hope that the odd sunny afternoon may see my darling husband out in the garden, tongs and spatula in hand, slaving over some hot coals. In the event of such an occasion, I have a delicious salad — something a bit different — that can double up as a starter and also goes well with grilled fish or chicken should the heavens open after all.


Recipe: Chicken Tagine

By Annabel Karmel, August 6, 2009

Fussy eating in children is exasperating, boring and stressful. But one thing is for sure — you are not alone. Nine out of 10 children go through at least one long fussy stage.

Every child is different of course, but there are some picky preferences that many children share — no lumps, no green bits, no vegetables, the list goes on.


Recipe: Falafel

By The Jewish Princess, July 30, 2009

Do you ever try to get ahead of yourself? I do. In fact, I am such an expert, I can now type faster than my computer can display the words. I am not sure if it is useful for anything, except, strangely, making me feel better.


Recipe: Italian pasta salad

By Silvia Nacamulli, July 23, 2009

This is one of my favourite Italian summer dishes. It is quick, tasty and is great eaten warm or cold. The quality of the ingredients is key, so choose the best tomatoes you can find — they can be vine, plum or cherry; red, yellow or green, as long as they are ripe, sweet and juicy. Get the tuna in olive oil, or, failing that, sunflower oil. And the olives should be good quality Mediterranean olives, preferably marinated in oil — green ones work just as well as black. Fresh mozzarella is a good addition, but you can leave it out if you want the dish parev.


Recipe: Summer fruit soup

By Judi Rose, July 16, 2009

On a hot summer’s day, a chilled soup is the perfect starter for a supper party. It is essential to prepare it one day in advance so that the flavours have a chance to blend and the purée to thicken slightly.
Mixed fruit soups were particularly popular in pre-war days in Jewish households in the Baltic states, Austria and Germany. This recipe makes the most of all the luscious summer-stone fruits, accented with cinnamon and finished with a dash of creamy fromage frais or Greek yoghurt. You can serve it in a wine glass or a soup bowl as an unusual starter or a dessert.


Recipe: Chicken Yakitori

By Annabel Karmel, July 8, 2009

I like to make these chicken skewers using the thigh meat as it is moister and has a better flavour than the breast. It is also more nutritious, containing twice the amount of iron and zinc as white meat.

Interestingly, when I make roast chicken, my children only like the breast, but they love these skewers. You need to grill the skewers until almost cooked before brushing with the glaze or they will burn.


Recipe: Mexican dinner

By Jewish Princess, July 2, 2009

You can never imagine your children will be off your hands for a single day, never mind all of the summer holidays. I remember when those seven weeks felt like an eternity. I spent my time with them going to the cinema, practising my skills at the paint-me pottery place, eating at the pizza joint, and then falling exhausted into bed at 7pm — and that was only day one! I lay there thinking how I was going to fill the other 53 days without going broke and insane. And what was I going to prepare for them to eat?


Recipe: Fried courgette flowers filled with mozzarella and anchovy

By Silvia Nacamulli, June 25, 2009

In Rome, fried courgette flower is the mother of fried battered vegetables — quite possibly as popular as bruschetta with tomatoes. You would eat it in a casual trattoria or pizzeria as a quick starter before dinner. It is often prepared in a thick batter, but I prefer it in a lighter one of egg and flour. That way you get a better taste of the courgette flower, as well as the filling of mozzarella and anchovies.


Recipe: Elderflower desserts

By Judi Rose, June 17, 2009

The complex, heady perfume of muscatel grapes combined with a hint of fresh lemon zest make elderflower a taste of an English summer unlike any other. Harvesting your own is fun and easy. Pick the flowers away from busy roads when the tiny pale green flowers have turned to creamy white — their gorgeous heady perfume is a sign they are at their peak. Place your sprigs in a tightly-closed container or zipper-lock plastic bag.

If hedge-picking is not for you, buy some organic elderflower cordial. Mix it with a dash of white wine and sparkling water for an unusual spritzer.