Baked custard cheesecake

By Lisa Roukin, May 18, 2012

This delicious, creamy cake is yummy served with a fruit compote.
Serves 12-14
Preparation time: 30 minutes
Cooking time: 50 minutes plus 4 hours chilling

250g digestive biscuits or similar, finely crushed
125g unsalted butter, melted (plus extra for greasing the tin)
750g cream cheese, softened
225g caster sugar
2 tbsp custard powder
3 large eggs


Milk and honey fudge

By Ruth Joseph, May 18, 2012

Some say that the Torah is as sweet and perfect as milk and honey. So with that lovely idea in mind I have created this deliciously more-ish milk and honey fudge for Shavuot. It is made with light evaporated milk but the taste is creamy and rich.
Makes 24 pieces approx
Preparation time: 15-20 minutes plus cooling



Blueberry, mascarpone and white chocolate pie

By Denise Phillips, May 17, 2012

Blueberries and white chocolate have a great affinity, both in their flavours and the striking colours that they create; dark blue and white. This pie is made with a vanilla short-crust pastry and indulgently filled with a white chocolate cream and blueberries — or if you prefer, blackberries.
Preparation time: 25 minutes plus 4 hours chilling
Cooking time: 30 minutes
Serves 8


Recipe: Sephardi hot spiced fish

April 6, 2012

I watched this recipe lovingly prepared in a warm Fez kitchen. It explodes with flavour, showing the Sephardis' creativity in combining fruit, vegetables and spices to enhance the taste of the fish. Ask your fishmonger to gut the fish and scrape off all the scales and remove the large backbone.


Recipe: Plava cake and lemon curd filling

April 6, 2012

At last, a plava of your dreams. This one is light as a feather, moist and freezes well. To make it extra special, split and layer with lemon curd (recipe below) and drizzle with a sharp lemon icing.


Recipe: Chocolate and berry torte

By Ruth Joseph, April 6, 2012

A chocoholic's dream, this ultra-moist cake looks more complicated than it is.

Serves 10


175g Passover dark chocolate (70% cocoa solids)

6 organic free-range eggs, separated

175g Passover soft dark or light brown sugar (if unavailable use caster sugar)

2 tablespoons Passover cocoa powder, sifted

1 x 425ml tub kosher dairy substitute whip

2 tablespoons kirsch, br


Super spicy carrot cake

By Clarissa Hyman, March 23, 2012

What a shame that a slice of this carrot cake does not count as one of your five-a-day portions.

A generous hand with the spices gives the cake added zip. You can also throw in a handful of walnuts, but as it already stuffed with good things, I think I would draw the line at that.


Mum's pav with vanilla honey yoghurt cream and strawberry compote

By Victoria Prever, March 23, 2012

My mum Timmy makes, without doubt, the best pavlova ever, says Peter Gordon.


Salad of slow-roasted beetroot, blood orange and feta cheese

By Victoria Prever, March 9, 2012

Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.

Serves 4


Recipe: Crisp cabbage and potatoes

By Silvia Nacamulli, March 9, 2012

This Italian seasonal recipe is like bubble and squeak and one of my favourite dishes. I make it with fresh potatoes and cabbage - I prefer Savoy - and leave them chunky rather than making a fritter. The secret to a full flavour is to sauté the potatoes and cabbage in plenty of olive oil and to leave them to turn really golden, almost burned. A non-stick frying pan is essential.