Recipe: Cheesy animal bread rolls

By Annabel Karmel, January 13, 2012

It's great fun to make bread - it's a bit like playing with Play-Doh. You can form these into round buns or into delicious cheesy animal shapes.

Makes 6 bread rolls or animals.


● 250g strong plain flour (plus flour to dust)
● Generous pinch of salt
● 1 sachet (½ tbsp) fast-action dried yeast
● ½ tsp honey
● 1 tsp dried mustard powder


Recipe: Roasted Mediterranean barramundi

By Tali Friedman, January 6, 2012

Serves 2 as a main course, 4 as a starter.


● 1 large barramundi (or sea bass) approx 450-600g
● 350ml olive oil
● Atlantic sea salt
● 8 vine leaves, stalks removed
● 3 tomatoes, diced small
● 90g cup pitted black olives (Kalamata), finely chopped
● 3 garlic cloves, finely chopped
● 2 basil stems, chopped
● 1 thyme stalk, leaves picked


Recipe: Red wine spaghetti

By Silvia Nacamulli, December 30, 2011

Welcome the new year with this unusual festive dish.The ideal wine for it is a Barolo, or an Amarone, but both can be costly, so do use any dry red wine you prefer instead. The interesting tip and unique cooking method is to finish cooking the spaghetti in the wine, so it absorbs the sauce, giving a deeper flavour.


Recipe: Olive oil and Sauternes cake

By Rosalind Rathouse, December 22, 2011

This is a glorified sponge cake enhanced by the addition of olive oil and Sauternes. It is based on recipes by Alice Waters and Alistair Little, but this version is less temperatmental.


Recipe: Raisin biscuits

December 22, 2011

Made with store cupboard ingredients and using oil, this is an ideal recipe for a Chanucah family tea.


Recipe: Lebkuchen

By Ruth Joseph, December 19, 2011

When I was small my parents would return from the deli with Chanukah lebkuchen biscuits. I adored them - their spiced dough made into hearts telling of love and good wishes.


Recipe: Sesame salmon toasts

By Denise Phillips, December 19, 2011

This is a classic Chinese appetiser but I have changed the authentic version from prawns to salmon. The beauty of this recipe is that not only is it quick to prepare, but it can be made in advance and reheated just before serving.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 8-10


● 225g fresh salmon, skinned


Recipe: Apple and cinnamon latkes

By Fabienne Viner-Luzzato, December 19, 2011

These delicious latkes won't last long so make plenty.


● 2 large eggs
● 350ml of orange juice
● 300g of self-raising flour
● 150g of caster sugar
● 1 tsp of vanilla sugar
● 1 tsp of cinnamon
● 4 medium-size apples (McIntosh or Empire), peeled and grated
● 50g of raisins, optional
● Sunflower or vegetable oil for frying



Recipe: Sweet potato latkes

By Lisa Roukin, December 19, 2011

Sweet potato makes these latkes a little different, but the sugar in them means they can burn, so cook them over a medium to medium/high heat and don't keep them too long in the pan.

Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 10


● 3 (675g) Maris Piper potatoes
● 1 (256g) sweet potato
● 1 onion
● 60g flour


Recipe: Lamb, butternut and spinach bredie

By Clarissa Hyman, December 12, 2011

This mild spicy stew, with a touch of sweetness, is a traditional South African dish usually made with mutton. Bredie is the Afrikaans word for "stew", but the dish is in fact of Cape Malay origin. I was intrigued to discover on a recent trip to Cape Town, a newly published book by Xoliswa Ndoyiya, who has cooked for Nelson Mandela for two decades.