Recipe: Khalia - Georgian Spiced Beef Ragout

By Judi Rose, February 26, 2009

My mother used to tell how, as a young wife, she was somewhat put out when a guest, looking at the pot of Boeuf Bourguignon — the height of sophistication in the late 1950s — would ask, “And what do you call this stew?”

Today we prefer the word “casserole” to describe such a dish, but even that doesn’t do justice to the many and varied recipes - “tagine, “ragoût” or “daube” — that are created by gently simmering a mouth-watering mixture of meat, wine or stock.


Recipe: Chinese Style fish fillets

By Annabel Karmel, February 18, 2009

This is my son’s favourite fish dish and that’s saying something as he is not generally a big fan of fish — but it is so tasty that it might just be the recipe to win over diehard carnivores.

The definition of a genius is, I am told, an average child with Jewish parents. We all know that fish is good for the brain and so naturally we want to make sure that our child enjoys eating it (provided, of course, it’s not the type with a shell and pincers). Sadly, however, most attempts at serving fish are met with “That’s yucky” and a mild tantrum.


Recipe: Fruity Chicken

By Jewish Princess, February 12, 2009

Of course everybody likes to be a winner. When it comes to success, don’t we all want to pick up a gold medal? However, if you are not an Olympic champion (I don’t know many JPs who are), is coming first all it’s cracked up to be?


Recipe: Meatballs with tomato sauce

By Silvia Nacamulli, February 5, 2009

As promised, here is my recipe for Italian Jewish meatballs in tomato sauce. This dish can either be part of the Cuscussu’alla Livornese (Italian Jewish version of couscous) or cooked on its own. The main difference with normal Italian meatballs is the lack of Parmesan cheese and/or milk which is usually used to soften and give more taste to the meat. I like to wet the breadcrumbs in a little vegetable broth to give extra taste and I also use cinnamon and nutmeg. The latter is something that my mother and my grandmother used.


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.