Recipes

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.

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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.

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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.

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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?

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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.

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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.

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Recipe: Salmon Fishcakes

By Annabel Karmel, June 10, 2009

With three teenagers, I have lived through many years of exam stress.

Well, what I mean is, I get stressed. They, on the other hand, look as if they are studiously peering at their computer screen, but on closer inspection are engrossed in online poker.

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Recipe: Summer dressings

By Jewish Princess, June 4, 2009

When it comes to dressing, getting it right is not always as simple as it looks, even for a Princess. Knowing what to choose for each occasion can be confusing, whether to be dressed up, dressed down, or even spiced up a bit.

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Recipe: Fish consomme

By Silvia Nacamulli, May 28, 2009

If you think that making fish soup is a long and complicated affair, then think again. This recipe is simple and delicious. I use only the head and bones of the fish to make a tasty and delicate consommé, to which I add a little pasta at the end to make it more Italian. You can also mix different fish to give it a richer taste.

Use the head and the bones to make the fish consommé and the fillets for your main course. If you prefer to make a chunky and rich fish soup, ask your fishmonger to skin the fillets and cook them in the consommé for 10 minutes just before serving it.

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Recipe: Tarte au fromage with lemon and herbs

By Judi Rose, May 21, 2009

The crisp herb pastry is a delightful foil for the creamy, delicate filling in this delicious savoury tarte — perfect for Shavuot. The pastry is quick and easy to make in the food processor and freezes well.

Serves 6-8.
Serve the same day. Leftovers keep 2 days.

Ingredients
● 125g brown (not granary) plain flour
● 125g white plain flour
● 2 teasp icing sugar
● Generous tbsp chopped fresh dill or chives
● 1 teasp dry mustard
● 150g cold butter or cooking margarine, cut into small chunks
● 1 large egg
● l teasp wine vinegar

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