This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.
Preparation: 25 minutes
Cooking: 1 hour
60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda
The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.
It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”
20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying
Wash and pat the wings dry and put in a mixing bowl.
Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.
I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.