Recipe: Hazelnut cake

By Rosalind Rathouse, April 15, 2011

Long before carrot cakes were in vogue, my mother invented this wonderful hazelnut cake. She realised that adding finely grated carrot to the finely chopped nuts produced a beautifully moist cake.

If you don't grease the tin, the cake clings better, and rises beautifully.

Don't panic - when cool it comes away easily from the sides of the tin.


Recipe: Zena's ingber

By Clarissa Hyman, April 15, 2011

A dear friend of mine, the late Zena Swerling, was a gifted cook. "Here's another can't-go-wrong recipe," she'd offer breezily, and although they always worked, they were never quite the same as when served by her.

Zena was a good, old-fashioned cook with a generous hand and heart. It was not always easy to interpret and annotate her recipes unless you were by her side in the kitchen.


Bread and butter pudding

By Annabel Karmel, April 12, 2011

With Passover around the corner you will be looking for ways to use up your bread. This recipe is easy enough for your children to make with you. It is from a 30-part TV series on cooking for children, called "Annabel's Kitchen", that I am launching this month on CiTV and ITV. The series features Jummy, a calamitous penguin who helps me out in the kitchen, and the Singing Cupcakes.



By Silvia Nacamulli, April 11, 2011

There are endless recipes for charoseth, often linked with the country, city, or shtetl of origin. Many people use bananas, walnuts, raisins, pine nuts, pomegranate, etc, so you can try any combination. Just keep a balance between the three key ingredients: nuts, fruit and some kind of liquid.


Claudia Roden's Slow Roast Stuffed Lamb Shoulder with Apricot

March 31, 2011

Serves 8 - 10

● 2 shoulders of lamb – approx 1.6kg each
● Salt and black pepper

For the sauce
● 500g dried unsweetened apricots
● Juice of 1 lemon (optional)

For the rice stuffing
● 1 large onion, chopped
● 2 tablespoons sunflower oil
● 250g minced beef
● Salt and black pepper
● 1 teaspoons ground cinnamon


Mini cheese souffles

By Annabel Karmel, March 25, 2011

Souffles look amazing and they are surprisingly easy to prepare. One of my favourite souffles is this delicious three- cheese one. To test whether the beaten egg whites are stiff enough, simply hold the bowl upside down. If the eggs do not fall out, then they are stiff enough to use.


Fettuccine with mushrooms and cream

By Silvia Nacamulli, March 16, 2011

This is my interpretation of a classic Italian dish. I like to make it using dried egg fettuccine as they are tasty with nice bite, but you can use any regular dry pasta instead. Should you wish to use fresh egg pasta, then increase the quantities of the sauce a little as it will absorb more liquid - for 300g of fresh egg pasta use 600g chestnut mushrooms and 300ml of double cream.


Friday night nuts

By Clarissa Hyman, March 11, 2011

I suspect the tradition of Friday night nash* is pretty widespread. Sometime after dinner, out of the sideboard come all the mini-munchies: choccy bars, sucky sweets and fondant fancies. My tastes in post-bensching relaxation, aka slobbing, have moved on to the likes of halva and bittermints (so much more grown-up), although I still confess a weakness for The Purple One in Quality Street.


Meatballs in tomato sauce

By David da Costa, February 28, 2011

At the weekend, when my eight-year-old and six year-old children come to stay with me, we always have the same conversation. I ask them what I should cook them for lunch. Would they perhaps like roast chicken? A nice piece of salmon? A Chinese stir fry?


Recipe: Stuffed peppers with tomato sauce

By Silvia Nacamulli, February 17, 2011

This is a great, easy recipe with an intense Mediterranean flavour. I grew up with this dish and I always enjoyed it. My parents have a wonderful vegetable garden and peppers are one of their favourite vegetables to grow. In the summer they pick hundreds of peppers and cook them in every possible way, including stuffed peppers with meat. My mum makes several trays of it and then freezes them for the winter. I usually use beef for the filling but I sometimes mix it with lamb to give an even richer flavour.