Lasagne verdi (Ricotta & spinach lasagne)

By Silvia Nacamulli, June 27, 2008

Jews in Italy adapted traditional local dishes to conform to kosher rules, and in the process they created new and original recipes. This one is a great example. A kosher version of the traditional lasagne, using ricotta cheese and spinach rather than béchamel and meat. The ricotta is lighter than the béchamel, making it ideal for the summer months.

Preparation time: one hour. Serves four as main course or six as starter.


Chicken Satay

By Judi Rose, June 20, 2008

Picture a platter-ful of fragrant, golden chicken satays served with a rich, spicy peanut sauce and crisp fresh cucumber: what a glorious — and original — centre-piece to a summer barbecue.

There are numerous regional variations of satay marinades and sauces. Having minced, blended, shredded, strained, mortared and pestled my way through many different versions, I have come up with a recipe that is both authentic and uncomplicated. And delicious.


Turkey meatballs with spaghetti

By Annabel Karmel, June 13, 2008

Feeding children can be one of the most frustrating aspects of child-rearing. We all start off with good intentions; a lot of parents end up having to make a separate meal for their child because all they want is Bob the Builder spaghetti. What we need are recipes that appeal to the whole family. This one should suit all tastes.


Brown bread ice cream with caramel

By Jewish Princess, June 6, 2008

There is nothing nicer than finding something you had either forgotten or thought was gone forever, such as an outfit hidden in the back of your teenager’s cupboard. Or a Chanel handbag tucked snugly away in its box (unfortunately, this hasn’t happened to me, but I can hope). Or my mother’s evening watch that I had hidden so safely that I couldn’t find it for five years (believe me, I had to make a lot of excuses). One day it was joyously rediscovered, sitting in the bottom of a jug (shows how many jugs I have!).

Crostata di ricotta e cioccolato

By Silvia Nacamulli, May 30, 2008

This week I am writing from Rome, where I am celebrating my sister Simona’s 40th birthday. Preparing for a big party is one of my favourite activities and the crostata di ricotta e cioccolato is one of Simona’s favourite desserts.


Summer fruit bread

By Judi Rose, May 23, 2008

Our American cousins have some odd culinary predilections. Take one of their best loved snacks — peanut butter and jelly sandwiches. The jelly in question is actually jam, but even so…


Chicken, broccoli and mangetout pasta salad

By Annabel Karmel, May 16, 2008

With the warm weather approaching it is great to have a simple salad recipe that you can throw together in less than 15 minutes. Broccoli is king of the superfood vegetables, being rich in antioxidants and containing beta-carotene, vitamin C and a range of B vitamins, iron, zinc and folic acid. It also helps to strengthen the immune system and is a major force in fighting various forms of cancer.


Herb-crusted rack of lamb

By Jewish Princess, May 9, 2008

I have a spring in my step and it isn’t because I am wearing my new summer Louboutins. Finally the sky is blue, the days are longer and the promise of summer and eating al fresco is upon me. My garden is a riot of fashionable white and my lawn, like my nails, is perfectly manicured. The herb garden is abundant, with a delicious perfume wafting through my kitchen window. I survey the stunning view — the hunky gardener putting the finishing touches to my hanging baskets.


Spinach croquettes

By Silvia Nacamulli, May 2, 2008

This recipe originates from the Jewish community of the Veneto region in the north of Italy. I first came across it through a classic Italian-Jewish cookery book called La Cucina nella Tradizione Ebraica (Cooking in the Jewish Tradition), published by Adei-Wizo in Italy, and which unfortunately exists only in Italian. I slightly changed the recipe, using oil to sauté the spinach rather than butter and shallow-frying the croquettes rather than deep-frying them. I also added a pinch of nutmeg as I think it goes well with the spinach. Serve as an appetizer or as a side dish to fish.


Almond Chocolate Dacquoise

By Judi Rose, April 25, 2008

Passover baking can be pleasure or purgatory. Like many things in life, it is a matter of whether you focus on the opportunities or the limitations. But think of those glorious once-a-year treats that the festival brings, whose unique tastes, textures, shapes are redolent are of Passovers past — moist and tender coconut pyramids; fragrant, fudgey cinnamon balls; rich, dark, flourless chocolate cake.