Recipe: Tarte au fromage with lemon and herbs

By Judi Rose, May 21, 2009

The crisp herb pastry is a delightful foil for the creamy, delicate filling in this delicious savoury tarte — perfect for Shavuot. The pastry is quick and easy to make in the food processor and freezes well.

Serves 6-8.
Serve the same day. Leftovers keep 2 days.

● 125g brown (not granary) plain flour
● 125g white plain flour
● 2 teasp icing sugar
● Generous tbsp chopped fresh dill or chives
● 1 teasp dry mustard
● 150g cold butter or cooking margarine, cut into small chunks
● 1 large egg
● l teasp wine vinegar


Recipe: Salmon and rice salad

By Annabel Karmel, May 14, 2009

As summer approaches, it is good to have some tasty, light meals like this delicious salad with a Japanese style dressing. This is quick and easy to prepare and the crunchy texture of the cucumber and sweet pepper complements the moist salmon and rice. Oily fish is the best source of omega 3, which is good for boosting brain power if your children, like my three, are sitting exams over the next few weeks.


Recipe: Spinach Flan

By Jewish Princess, May 7, 2009

Nowadays you might not be able to rely on a bank but in May at least you can rely on bank holidays. We all profit when the sun makes an appearance so that everybody can enjoy this double bonus. There are endless possibilities to enjoy, using your time and maybe your flexible friend to add interest to the holiday.

What better way to spend the bank holiday Monday than Princess Picnicking? You can even do this in your own back garden if you are worried about getting caught in bank holiday traffic.


Recipe: Roast rack of lamb

By Silvia Nacamulli, April 29, 2009

It’s the lamb season. For the next couple of months, this meat is at its most tender and delicate. So why not cook some succulent lamb? The recipe I propose here is cotolette d’abbacchio con patate. Abbacchio is the Roman term for spring lamb and there are endless ways of cooking it. I suggest a simple roast rack of lamb with garlic, rosemary and white wine. Quintessentially Italian of course, and by keeping it simple the full flavour of the lamb comes out.


Recipe: Jibn - Syrian Spinach, Mushroom and Cheese Squares

By Judi Rose, April 23, 2009

A Jibn is a Sephardi savoury bake made with eggs, cheese and vegetables, somewhere between a Spanish omelette and a creamy quiche. I recently served these delicious little squares for brunch as the guest chef at a gourmet food and kitchen shop in Manhattan, where they were a spectacular success.

Serves 6-8, 12-16 as nibbles.
Leftovers: keep 2 days under refrigeration. Do not freeze.

● 40g (1 ½ oz) butter
● 1 tbsp olive oil
● 225g (8 oz) chestnut mushrooms, thinly sliced
● 1 medium onion, finely chopped


Recipe: Dark and white chocolate puddings

By Annabel Karmel, April 16, 2009

Why do we crave chocolate? It’s not just the taste. Chocolate contains phenylethlamene, a natural substance that is reputed to stimulate the same reaction in the body as falling in love.


Recipe: Wow Passover Pizza

By Jewish Princess, April 7, 2009

We have all heard of April showers, but in my house it’s raining matzah — whether regular, chocolate or egg. When it comes to Passover, matzah is the star of the show and making a meal of it — fine, medium or cake — can prove to be a challenge. However, my book, The Jewish Princess Feasts (published by Quadrille), always inspires me to try out new ways of using this essential ingredient and come up with something that is edible (only joking), unique (rather like me) and exciting. After all, this dry, square cracker needs some serious styling to turn it into something special.


Recipe: Pizza di piazza

By Silvia Nacamulli, April 2, 2009

This weekend I’m getting married. So while you read this recipe sitting comfortably on your sofa, I will be having a very hectic time: a special Shabbat dinner at my parents; a Shabbat Chatan at the main synagogue in Rome and, of course, the chuppah on Sunday… all very exciting!


Recipe: Golden fresh pineapple tarte

By Judi Rose, March 26, 2009

This gorgeous Pesach dessert, with caramelised fresh pineapple atop a moist almond filling, makes a wonderful (and convenient) finale to a Seder or Passover meal. The sweet almond filling makes a delectable contrast with the refreshing pineapple bathed in a glistening, golden glaze.


Recipe: Salmon en croute

By Annabel Karmel, March 19, 2009

Call me brave or possibly foolish but I’ve just invited chef Tom Aikens and his lovely wife to my home for supper and am now thinking: what do you cook for someone with a Michelin star when your career is based on mushing up peas…?

Should I cook the lovely Tom my version of chicken dippers or my macaroni cheese with hidden cauliflower? I ask my best friend Peggy and she wrests my new bookazine (halfway between a book and a magazine) from my hands and gesticulates to my salmon en croute.