Recipe: Jewish tennis cake

By Clarissa Hyman, July 22, 2010

Anyone for tennis? Don't ask.

I play Jewish tennis, which explains why this recipe is post-Wimbledon. In fact, I play Jewish ladies' tennis: co-ordinated outfits, late starts, mobiles on court and nail breaks instead of tie-breaks. The accountant's wife is in charge of court fees, the optician is there for line calls. There are frequent Talmudic disputes because no-one can remember the score. However, we do have two doctors in our group, which is useful for second opinions.


Recipe: Marinated griddled chicken

By Annabel Karmel, July 15, 2010

Marinades not only add a delicious flavour to chicken but also tenderise the meat. You can marinade strips of uncooked chicken and then freeze them so that they are ready to cook already marinated. Griddling is a very good low-fat method of cooking.

Below is a honey and soy marinade but you could also make a simple lemon and thyme marinade. Mix together 2 tbsp olive oil, 2 tsp lemon juice, 1 small garlic clove crushed and a half tsp fresh thyme leaves


Recipe: Quinoa with chicken and roasted vegetables

By Anna Phillips, July 8, 2010

I'm not usually a fan of fusion cuisine - lemongrass-scented kneidlach, anyone? However, I have stumbled across a form of fusion that does work, particularly at this time of year.


Recipe: Vegetable Antipasti

By Silvia Nacamulli, July 1, 2010

Vegetarian antipasti is one of my favourites. This time of year I find myself making it every week or so. It is great served as a cold starter or as a side dish for a summer lunch or barbecue. This week I propose peppers and courgettes. Start practising with those and next time I will give you the recipe for roasted aubergines and grilled tomatoes to add to the wonderful and colourful platter of mixed vegetarian antipasti.

Preparation time: 45 minutes
Serves 6-8


● 4 courgettes
● 4 peppers (yellow, red or orange)


Recipe: Mad Men Meatloaf

By Clarissa Hyman, June 24, 2010

If there was ever such a thing as the Golden Age of Meatloaf, then it passed me by. Of course, that may be because it was less a staple of the Anglo-Jewish than the American-Jewish, indeed all-American, household. There are those who claim meatloaf is one of that country's greatest gifts to gastronomy - that may be taking it a bit far, but it certainly has iconic comfort food status.


Recipe: Sticky tuna with ribbon noodles

By Annabel Karmel, June 17, 2010

Fish has always been one of my favourite foods. I am always surprised how little some people cook fish at home because it is actually one of the easiest foods to cook and one of the quickest. My favourite meal out would be sushi but I do not make it at home because I think that is best left to the Japanese who prepare it so beautifully that it is almost a work of art. However when it comes to tuna, I like mine quite rare. Over- cooked tuna is dry and tasteless, whereas if you cook tuna for just a few minutes it can taste sublime.


Recipe: World cup burgers with chilli onion relish

By Stephen Garfield, June 10, 2010

The World Cup is a serious business requiring preparation, planning, co-ordination and split second timing - and that's just the mealtimes. The idea is to have the food on your lap in time for the 7.30pm kick-off. But what to eat?


Recipe: Sweet and sour onions

By Silvia Nacamulli, June 3, 2010

This simple and versatile recipe is one of my favourites. It can be eaten either warm or cold, and, depending how it is served, is like two different dishes. It works well warm with roast beef or grilled fish, such as sea bass or sea bream. When cold, the onions with their sweet and sour caramelised sauce become like a relish which can be eaten with cheese or on bread.


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.