Recipe: Winter salads

By Judi Rose, January 29, 2009

Summer may be synonymous with salad days, but winter salads can be a memorable blend of exotic flavours and contrasting textures if you pick your ingredients carefully. At this time of year, stick to citrus. As with any fruit, the best guarantee of flavour is a short maceration in a light sugar syrup. As the fruit soaks in the syrup, there is a magical exchange of flavours — oranges, for instance, develop an intensified taste, accented in this Moroccan-inspired salad with cinnamon and orange flower water (or rose water) and chopped pistachios.


Recipe: Chicken Satay Kebabs

By Annabel Karmel, January 22, 2009

Here is a recipe that is quick, easy to prepare and will please everyone. My latest book, to be published in March, is Top 100 Finger Foods — it is interesting that children are much more likely to enjoy eating food they can pick up with their fingers and threading chicken onto skewers adds oodles of child appeal.


Recipe: Cauliflower with a kick

By Jewish Princess, January 14, 2009

People say you should never discuss politics, religion and money at dinner parties. So it being January I’m making my new year’s resolution never to make a dinner party again! Only joking! But hosting a dinner party and not discussing the above would be very dull indeed.


Recipe: Tuscan beans with tomato and sage

By Silvia Nacamulli, January 8, 2009

This is a great and easy way of cooking beans. They may look just like English baked beans, but the taste is completely different and unmistakably Italian. It is a classic Tuscan dish and its name, fagioli all’uccelletto, literally means “little bird beans”. The name probably refers to the use of sage and garlic in the dish, which is also typically used to cook small game birds. Cannellini beans are used for this recipe. You can either use dried beans — preferable if you have the time — or the tinned variety. When I am feeling lazy, I use tinned beans myself.


Recipe: Veg soup with basil croutons

By Judi Rose, December 30, 2008

Whether you are counting calories or food miles, January is the perfect time to savour local vegetables.

In these frosty months, roots rule, along with frost-resistant greens such as leek and celery. Carrots, onions and potatoes — which grow below ground, safe from the ravages of British weather — are among the pleasures of winter cooking. Sweet onions are wonderful simply sautéed in a little olive oil, adding a rich, round flavour to winter soups. Add some legumes — like haricot beans — and herbs and you have a delicious and nutritious meal.


Recipe: Reindeer potatoes

By Annabel Karmel, December 23, 2008

I always think that December is the best time of the year to be at home. Outside, it’s short days, wet weather and shopping mayhem. Keep food simple and warming. Here’s a great recipe for turning a baked potato into a winter treat in minutes and something that is guaranteed to bring a smile to everyone’s face.

It’s good for you, too, as the more colourful vegetables contain important nutrients in the pigment.


Recipe: Banana, coconut and lime spring rolls

By Jewish Princess, December 18, 2008

I know I am beginning to sound like a record — or should I say a CD or a download? Everything moves on so quickly. Just when you get used to one sort of gadget to make your life easier, what happens? They bring out another, and life gets more difficult. My HDTV has compatibility issues with my DVD player (maybe I should have paired them up through JDate?). These days you need an “ology”, or a language degree, just to understand the manual (mine came in Chinese.)


Recipe: Fried chicken for Chanucah

By Silvia Nacamulli, December 11, 2008

It is a Roman Jewish tradition to eat fried chicken for Chanucah. In fact, during Chanucah, Roman Jews eat anything fried in order to remember the miracle of the oil in the Temple.


Recipe: Chanucah cheese pastries

By Judi Rose, December 4, 2008

The twin strands that make up the culinary story of Chanucah are oil and cheese. We all know the story of the small cruse of oil, enough for one day which nevertheless kept the light burning in the Temple for eight days until a fresh supply of pure oil could be provided. Less well known, however, is the story of the resourceful Judith (after whom, incidentally, my mother apparently named me) who is said to have plied the Assyrian General Holofernes first with an array of delicious (and salty) cheeses, and then with copious quantities of wine to quench his thirst.


Recipe: Multi-layered Cottage Pie

By Annabel Karmel, November 27, 2008

For me, eating in winter is all about comfort food. When it is cold outside, what bliss to light the fire, sit down to cottage pie then curl up on the sofa to watch a movie. I like staying in especially now that I have my new baby. He is 10 months old, a good eater and he sleeps through the night, bless him. His name is Oscar and he is a golden retriever. I guess he is my substitute child now that Nicholas, my son, is at university.