Recipe: Bigoli in salsa (whole grain spaghetti in anchovy sauce)

By Silvia Nacamulli, November 13, 2008

My paternal grandfather, Nonno Bino, was originally from the ghetto of Venice and came to Rome in the 1930s to find a job and a wife. He married my grandmother (Nonna Bianca) and worked with her in the family business - at the time a small shop selling glass and ceramic household products. I cherish my Venetian origins, and Venetian Jewish cooking is one of the richest cuisines in Italy. In fact, Venice had Ashkenazi, Sephardi and Italian Jews living together, and as a result the food in the ghettos was varied, exotic and cosmopolitan.


Recipe: Bread and butter pudding

By Judi Rose, November 6, 2008

The economic downturn has spurred a resurgence of interest in "peasant dishes" based on inexpensive ingredients or representing creative ways of using up leftovers. Admittedly, this bread and butter pudding is step up the ladder from its peasant antecedent, but it is guaranteed to take your mind off any economic woes as you surrender to its vanilla-perfumed embrace.

Serves 4-5.


Recipe: Hallowe’en treats

By Annabel Karmel, October 30, 2008

What is it about Hallowe'en that kids find so irresistible? Ok, it may not be the most Jewish of festivals (and falling, this year on a Friday, you may have to postpone or cancel the trick-or-treating altogether) but the excitement in our house as the sun sets on October 31 is incredible. Children end up with all kinds of sweets and chocolate from trick or treating, so it's lovely to prepare some great home-cooked food for them on the scary theme.


Recipe: Thai sweet potato soup

By Jewish Princess, October 23, 2008

Do you ever feel like you are on a treadmill? Well that's probably because you are. The number of Princesses I bump into at the gym, I swear they are super-glued to the machines. Whatever time of day I turn up, there they are, lined up and ready for the "off", tapping in their latest exercise programme, not a hair out of place, sporting the latest in Lycra.


Recipe: Pasta e patate (Soup of potatoes, tomatoes and pasta)

By Silvia Nacamulli, October 17, 2008

his is an old recipe from my late grandmother, Nonna Emma. It has both potatoes and pasta so if you are on a low carbohydrate diet, this dish is not for you.


Recipe: Fresh Pear Strudel

By Judi Rose, October 10, 2008

This gorgeous Succot strudel combines the succulence of fresh pears with the fruity intensity of ready-to-eat dried pears. It's made with filo pastry and has glorious flavour and texture. The final result is well worth the effort. Chag Sameach!

Serves 6-8.
Best served warm Leftovers keep 2 days under refrigeration. Freeze cooked for 1 month


Recipe: New Year cup cakes

By Annabel Karmel, October 3, 2008

I like to make individual cup cakes and, naturally, at this time of year they are made with honey. This recipe only takes about 10 minutes to prepare. If you are feeling creative you can make edible bees to decorate them. I recently visited a bee farm to research a book I'm writing which explains to children where their food comes from. Did you know that the worker bees are all females who, in a lifetime, make only a teaspoon of honey. Male bees do not make honey, have no sting and after mating they immediately die. Evidently they leave part of their anatomy behind!


Recipe: Honey Aubergine Towers

By Jewish Princess, September 26, 2008

To mark the year of the Beijing Olympics, if I were a Chinese JP, this would definitely be "The year of the shoe". After all, heels are reaching new heights, and suddenly Jewish Princesses no longer have Jewish legs. We are now up there with our counterparts (Mariah Carey eat your heart out), with long slender Princess Pins.


Recipe: Torta di mele (Apple cake)

By Silvia Nacamulli, September 19, 2008

What could be more traditional for Rosh Hashanah than apples? OK, maybe honey... but actually they go hand-in-hand. Since last year I proposed a recipe with honey - my traditional chicken breasts with pomegranate and honey - this year it is time for apples.


Recipe: Coq au riesling

By Judi Rose, September 12, 2008

It was Henry IV of France who declared in the 16th century that on Sunday all his subjects should have a chicken to put in the pot. Of course he wasn't thinking of his Jewish subjects in Alsace, but they took his words to heart, cooking their chickens in some of the local Riesling wine, but on Friday, not Sunday.