Recipe: Meatloaf

By Annabel Karmel, October 22, 2009

Its easy to get stuck in a rut and make the same meals over and over again for the family, so here is something new for you to try. A “blue plate” is the daily special menu item in an American-style diner, and meat loaf is usually a popular choice — it is certainly a favourite in my house. I like mine with a BBQ sauce and mashed potatoes, but you could also serve it with chips or rice. It is lovely and moist, quick and easy to prepare and really tasty.


Recipe: Blackberry and apple meringue pie

By Jewish Princess, October 15, 2009

My children live on a diet of BlackBerry. Every day they exercise their fingers, tap, tap, tap, so they can indulge in this fruity fascination. I am sure they have become addicted. Even in the car, their heads are down as they gorge themselves on news and views from the Princess Pals, who they have just left behind at the school gates.


Recipe: Chicken with peppers and wine

By Silvia Nacamulli, October 8, 2009

This dish is traditionally Roman and it is very common in Roman Jewish cooking. A small restaurant or osteria in Rome is the best place to eat chicken with peppers. Otherwise, try cooking it yourself, as this is an everyday dish that is sure to become a favourite. It is easy, full of flavour and healthy. The traditional recipe calls for green peppers, which have a sharp and sometimes bitter taste. I prefer to use sweeter peppers, such as red, yellow or orange, and sometimes I add a green one just to give an extra kick to the flavour.


Recipe: Butternut Squash Risotto

By Annabel Karmel, October 1, 2009

Risottos are really quite simple to make and this one is delicious with butternut squash puree, mascarpone and Parmesan. The traditional method for making risotto is to add the stock a ladle full at a time and then add more stock once the stock has been absorbed. In my version I add the stock in larger amounts so its even simpler.

Its important to use a large saucepan or a frying pan as this speeds up the absorption of the stock. You can make the butternut squash or pumpkin puree in advance.

Makes 4 to 6 portions



Recipe: Raspberry ripple ice cream with Daim Bar

By Jewish Princess, September 24, 2009

When it comes to the High Holy Days, don’t you feel like Batman needing your very own Robin to help you out in the kitchen? There are so many meals and so many unexpected guests for dinner — “Holy chutzpah, how did they manage to get invited?” So here I am, your very own superhero, with a few tips on how to solve this riddle.


Recipe: Tomato and bread mush

By Silvia Nacamulli, September 17, 2009

I spent part of the summer holiday at the seaside in Italy. My parents have a lovely house by the sea close to Rome and they adore growing their own vegetables, including tomatoes, peppers, aubergines and pumpkins. They also have a number of fruit trees. Every morning we would pick vegetables and fruit for the day, in particular tomatoes, which grow in four to five different varieties and were abundant.


Recipe: Evelyn Rose's Tsimmes

By Judi Rose, September 9, 2009

Let’s face it, when it comes to kosher classics — be it cholent or dafina, chicken soup or shurba — most of us are convinced that the best and most authentic version is the one our mother used to make.


Recipe: Pad Thai

By Annabel Karmel, September 2, 2009

This tasty Pad Thai makes a delicious quick and easy meal for the family. Timing wise, the trick is to work out what needs the most cooking and put that into the wok first, finishing off with the ingredient that needs the least cooking.

Take advantage of some of the wonderful sauces like sweet chilli and rice wine vinegar to give it a great flavour. Traditionally, Pad Thai is served with chopped peanuts but you can leave them out. The good news is the washing up will be easy as everything gets cooked in the same pan.

Makes six portions



Recipe: Cornbread muffins

By Jewish Princess, August 27, 2009

I love America. After all, it is the home of nosh, and noshing is one of life’s greatest gifts. There is no denying that American food has had a great influence on all our lives, and although its culinary offerings have often been described as junk, if their food is such rubbish, why do we all love it so much?


Recipe: Marinated courgettes

By Silvia Nacamulli, August 20, 2009

This is great as a side dish for fish or chicken, or as part of a mixed antipasti. It’s good either warm or at room temperature and improves in flavour when left to marinate, so it’s ideal for Shabbat lunch. If you are in a rush you can also cook the courgettes directly with the onions and herbs instead of cooking the two separately as described in the recipe. This will give the courgettes a fuller flavour. And if you have any left over, then use the courgettes as pasta sauce, adding a little double cream and a sprinkle of Parmesan cheese, it works perfectly.