Recipe: Spaghetti with pesto

By Annabel Karmel, May 27, 2010

Pesto is a generic term for anything which is made by pounding. Historically, pesto is prepared in a marble mortar with a wooden pestle. Nothing tastes as good as home-made pesto, and my version takes just minutes to prepare in a food processor. Adding parsley to the mixture helps to give a good green colour. If you like you could add a few chopped, sun-blush tomatoes to the spaghetti, too, or sprinkle with some pine nuts and shaved Parmesan.


Recipe: Shmear

By Clarissa Hyman, May 21, 2010

"What's a 'shmear'?" asked my non-Jewish editor when I was writing The Jewish Kitchen. It was a good question. It is more than a spread because there is a element of enthusiastic greed in its application. It is less than a topping and it is surely not a puree - far too elegant, and French. Smear comes closest, but even that implies a parsimonious approach. I explained how "shmearers" had once referred to textile workers who glued pieces of fabric, how the word has come to mean extra-curricular payments to dodgy politicos, how every bagel needs a shmear.


Recipe: Chicken and rice

By Oliver Peters, May 13, 2010

I am constantly looking for filling and uncomplicated recipes to make for my two small children. It is a tough assignment to find meals which are compatible with their delicate little taste buds, which are not wildly unhealthy and which adults are happy to eat too.


Recipe: Pappa al pomodoro

By Silvia Nacamulli, May 6, 2010

Do you ever wonder what to do with leftover bread when it starts getting hard and stale?


Recipe: Chicken and butternut squash tagine

By Annabel Karmel, April 28, 2010

I love the aromatic flavours of a tagine and it is a great way to hide fruit and vegetables for fussy children. It is a Moroccan dish, a mixture of vegetables, chicken or lamb and dried fruit which would be cooked slowly in a tagine - a glazed earthenware pot with a conical lid with a knob on the top which was traditionally used by nomads as a portable oven over a charcoal brazier. My version is simple and quick to prepare and I love the rich flavours that come from the combination of butternut squash, korma curry paste and dried apricots.


Recipe: Smoked salmon pizza

By Clarissa Hyman, April 22, 2010

Once, when my late mother was rushed to hospital, I knew she was on her way to recovery when she opened her eyes and said, "I never told you where I hid the diamond earrings." Then she murmured, "I think I could just about manage a little smoked salmon sandwich." It was less a mutter, more a commandment - the 11th, I guess: thou shalt mark all occasions great and small with the serving of a portion of best smoked salmon.


Recipe: Lamb cutlets with white wine, chilli and rosemary

By Silvia Nacamulli, April 15, 2010

It is spring. That means lamb season again. This year I propose another recipe using delicious abbacchio, which is the Roman term for spring lamb. Almost any restaurant in Rome, refined or rustic, offers wonderful abbacchio dishes this time of the year when the meat is at its most tender and full of flavour.


Recipe: Apple Strudel

By Ruth Foulds, April 8, 2010

My mother, Jessie, used to make large batches of strudel and would often give one or two of these sweet, fragrant pastries as a gift to family and friends. When I decided to attempt strudel making myself, I opted for my mother's choice of puff pastry rolled extremely thin as the casing. I looked through cookery books to guide the composition of the filling and chose that prescribed by Claudia Roden in The Book of Jewish Food and, while I have now modified the components of that filling, the proportions remain the same.


Recipe: Chicken burgers with fresh sage

By Annabel Karmel, April 1, 2010

Passover brings back memories of holidaying in France and coming down to a buffet breakfast laden with croissants and pastries while clutching my box of matzah. However, if you are staying at home, you can turn breakfast into a treat by making Matzah Brei.


Recipe: Lamb chops in a pistachio crust

By Itzik Barak, March 25, 2010

During Pesach, Jerusalem's five-star Inbal Hotel will play host to crowds of guests, who will be treated to a wide variety of dishes prepared by the hotel's executive chef, Itzik Barak. As most guests will be partaking in two Seder nights and eight days of festive culinary offerings, Chef Barak and his staff will have crafted close to 10,000 prepared meals by the end of the Pesach holiday.