Recipe: Chocolate and berry torte

By Ruth Joseph, April 6, 2012

A chocoholic's dream, this ultra-moist cake looks more complicated than it is.

Serves 10


175g Passover dark chocolate (70% cocoa solids)

6 organic free-range eggs, separated

175g Passover soft dark or light brown sugar (if unavailable use caster sugar)

2 tablespoons Passover cocoa powder, sifted

1 x 425ml tub kosher dairy substitute whip

2 tablespoons kirsch, br


Recipe: Plava cake and lemon curd filling

April 6, 2012

At last, a plava of your dreams. This one is light as a feather, moist and freezes well. To make it extra special, split and layer with lemon curd (recipe below) and drizzle with a sharp lemon icing.


Super spicy carrot cake

By Clarissa Hyman, March 23, 2012

What a shame that a slice of this carrot cake does not count as one of your five-a-day portions.

A generous hand with the spices gives the cake added zip. You can also throw in a handful of walnuts, but as it already stuffed with good things, I think I would draw the line at that.


Mum's pav with vanilla honey yoghurt cream and strawberry compote

By Victoria Prever, March 23, 2012

My mum Timmy makes, without doubt, the best pavlova ever, says Peter Gordon.


Salad of slow-roasted beetroot, blood orange and feta cheese

By Victoria Prever, March 9, 2012

Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.

Serves 4


Recipe: Crisp cabbage and potatoes

By Silvia Nacamulli, March 9, 2012

This Italian seasonal recipe is like bubble and squeak and one of my favourite dishes. I make it with fresh potatoes and cabbage - I prefer Savoy - and leave them chunky rather than making a fritter. The secret to a full flavour is to sauté the potatoes and cabbage in plenty of olive oil and to leave them to turn really golden, almost burned. A non-stick frying pan is essential.


Recipe: Hamantaschen

By Fabienne Viner-Luzzato, March 5, 2012

Choose one or all of the three different fillings I have invented for these quick and easy hamantaschen. Each recipe is enough for 25-30.

Basic hamantaschen

● 450g ready-rolled puff pastry
● 1 egg yolk mixed with a dash of water
● 1 quantity of filling



Recipe: Purim masks

By Fabienne Viner-Luzzato, March 5, 2012

Children will love making and eating these, but be careful - the masks will break if you try to wear them. A real mask is useful as a template. Makes 6.

● 100g butter, softened
● 100g caster sugar
● 1 large egg, beaten
● 200g plain flour
● ½ tsp baking powder
● ½ tsp vanilla essence
● Sugar paste, white or coloured


Recipe: Sweet potato canneloni

February 24, 2012

JCI's delicious vegetarian starter or side. If your sweet potatoes are too small to make 5x10cm rectangles, line up smaller rectangles and roll them together. Lay them on a piece of clingfilm to help. Once rolled, the cannelloni can be refrigerated, covered, overnight. Bring to room temperature before baking.

Serves 6



Recipe: Moroccan lamb tagine

By Annabel Karmel, February 24, 2012

This version of a traditional Moroccan recipe is a great family dish. It is meaty, spicy and fruity and great comfort food.

Serves 6


● 450g cubed lamb (use shoulder)
● 2 tbsp flour
● 2-3 tbsp sunflower oil
● 1 onion, chopped
● 1 clove garlic, crushed
● Half tsp cinnamon
● Half tsp cumin
● 2 tsp mild curry powder