Gorgonzola, pear, walnut, oak roast tomato and rocket salad

By Silvia Nacamulli, May 9, 2013

If you haven’t tried oak roast tomatoes yet, I recommend them. They are often sold in farmers’ markets. They have a smoky flavour and add an interesting flair to a dish. Sun blushed or sun dried tomatoes also work well. I like to dress the salad with extra-virgin olive oil and balsamic vinegar, but you can also go the French way and use vinaigrette instead.

Preparation: 10 mins


Carciofi all Guidia — fried artichokes

By Silvia Nacamulli, May 2, 2013

This is my desert island dish — translated as Jewish-style artichokes — the most renowned traditional Roman Jewish recipe. Use artichokes. which are tender and with as little hair inside as possible.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

4 fresh artichokes
1-1.5l Sunflower oil
2 lemons, quartered



Peach and ricotta crepes

By Golan Heights Winery, May 2, 2013

Ideally use ripe fruit for this dish. As peaches are not yet really in season you may prefer to use plums.

Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 10

50g butter, melted and cooled
300ml milk
2 eggs
130g plain flour
3 tbsp sugar
1 tsp vanilla extract
Oil for frying

3 tbsp sugar
30g butter


Chocolate and chilli tart with lime

By Robert Thompson, April 25, 2013

Preparation time: 1 hour, plus infusion time
Cooking time: pastry 25 minutes; filling 20 minutes
Serves: 8

Pastry case:
250g plain flour
100g icing sugar
35g ground almonds
125g unsalted butter, plus more for greasing
1 egg; and for glazing, 1 yolk
400g 70 per cent dark chocolate, roughly chopped
350ml double cream
3/4 tsp chilli flakes
150ml milk


Glazed smoked brisket slab with a spiced red cabbage relish

By Sharon Lurie, April 25, 2013

Ask your butcher for a whole piece of brisket already cooked and smoked

Preparation time: 25 minutes, plus soaking time
Cooking time: 90 minutes
Serves 6-8

2 kg whole piece ready-cooked smoked brisket
For the glaze:
85ml honey
65g brown sugar
75g tomato sauce
1 tbsp red wine vinegar
1 red cabbage, finely shredded


Crunchy fennel and red onion gratin

By Silvia Nacamulli, April 18, 2013

This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.

Preparation time: 10 mins
Cooking time: 1 hour
Serves 4-6 as side dish or

3 large red onions
3 fennel bulbs


Cohens Bakery's No-bake Cheesecake

By Cohen's Bakery, April 18, 2013

Preparation time: 40 minutes plus chilling time
Serves 6-8

150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.

For the base:


Delicious knishes

By Ruth Joseph, April 11, 2013

If you’re planning ahead, make the potato filling the day before and refrigerate.
Makes 24

For the dough:
500g strong white bread flour
1 tbsp dried yeast
1 tbsp honey
225ml warm milk (or water)
4 tbsp light olive oil or melted butter
2 large free-range eggs
1 tsp salt
sesame or poppy seeds, to sprinkle

For the potato filling:
4 large potatoes, scrubbed


Baked leek and emmental crumble

By Fabienne Viner-Luzzato, April 11, 2013

This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.

For the crumble:
250g flour
125g flaked almonds
250g butter, cubed
For the leek and cheese sauce:
4 large leeks, sliced into 1cm rounds
4 large eggs, beaten
300ml crème fraiche
200g grated emmental
Salt and pepper
Nutmeg, optional



Curly kale salad with mint dressing

By Lisa Roukin, April 4, 2013

Raw, massaged kale salad would definitely be on my final meal list. When kale is massaged, its cellulose structure breaks down and wilts, so the tough fibrous leaves become silky and take on a subtle sweetness.

Discarding any large kale stalks makes it easier to massage and to eat.