Recipes

Whole sea bass in a sea salt crust

By Silvia Nacamulli, January 8, 2015

This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.

Serves: 2

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Cod, ginger and coconut curry

By Denise Phillips, December 18, 2014

I serve this with basmati rice and a selection of pickles.

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Banana choc chip cookies

By Denise Phillips, December 18, 2014

These are a tasty Chanucah treat ideal for a family tea.

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Nutella-packed sufganiot

By Silvia Nacamulli, December 11, 2014

Why not splurge this Chanucah with these extremely indulgent sufganiot. Adults and children alike will love them.

Makes: 15-20 large or 30-35 mini sized
Preparation: 10-15 minutes plus 1½ hours rising
Cooking: 10 minutes frying

Ingredients

● 15g fresh yeast
● 150ml warm milk/water
● 1 tbsp sugar
● 30g butter/margarine
● 2 egg yolks

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Olive oil and almond biscotti

By Denise Phillips, December 11, 2014

Use the best olive oil to make these biscuits. Delicious with your favourite liquor, the Italian way or with a cup of tea at your family Chanucah celebrations.

Makes: approximately 50 biscuits
Preparation: 15 minutes
Cooking: 45 minutes

Ingredients

● 200g whole almonds, skins on
● 2 large eggs
● Zest of 1 lemon
● 180g caster sugar

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Sweet potato latkes with poached eggs

By Lisa Roukin, December 11, 2014

If you prefer, you could instead serve these latkes with a hearty beef stew. Or for a special brunch dish use quail's eggs.

Makes: 10 latkes
Preparation: 60 minutes
Cooking: 20 minutes

Ingredients

● 675g Maris Piper potatoes
● 250g sweet potato
● 1 white onion, grated
● 60g fine cornmeal or regular flour, sifted

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Warm broccoli and halloumi salad

By Sally Butcher, December 4, 2014

I probably eat this for lunch once or twice a week. It does, after all, contain two of the nation's new best foodstuffs. Well, notwithstanding the fact that the Brits reputedly live on fish and chips and roast beef. In the winter, this can be dressed up with chilli sauce, but in the warmer months it works well as a salad.

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Camembert, apricot and rosemary mini tarts

By Fabienne Viner-Luzzato, December 1, 2014

Makes: 24
Preparation: 25 minutes
Cooking: 25 minutes

Ingredients

● 300g ready-rolled puff pastry
● 250g Camembert
● 150g apricot jam
● Salt and pepper
● 20g rosemary

Method

● Preheat the oven to 180°C and oil (a spray is fine) and then flour a mini muffin tray.

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Candied orange zest fruits with jelly

December 1, 2014

Makes: 24
Preparation: 15 minutes
Cooking: 40 minutes

Ingredients

● 3 large navel oranges
● 300g granulated sugar, plus 50g for coating the cooked zest
● Juice of the three oranges plus 100ml of water
● 2 packs of sugar-free jelly of your choice

Method

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A rainbow of spiced vegetable latkes

By Fabienne Viner-Luzzato, November 30, 2014

These are delicious served with natural yoghurt or sour cream flavoured with paprika, curry powder or your preferred spice. If you like you could add a splash of plum vinegar, chopped herbs and spices.

Makes: approximately 24 of each colour
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

● 3 medium sized courgettes, grated, with skin-on

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