New York no-knead bread

By Joanna Weinberg, May 29, 2012

This bread recipe, from Sullivan Street Bakery in downtown New York, makes the simplest, most delicious homemade bread I have ever tasted. It goes with pretty much everything – it will suit for crusty or chewy bread and is as close as you can get to sourdough without the faff of a starter. You will need to begin the night before.

Makes 1 x 23cm round loaf.


Courgette, pea and ricotta salad

By Joanna Weinberg, May 29, 2012

This is a salad that should be eaten fairly soon after it is made or it will shrivel.
If you come across any pea shoots (they are becoming more widely available at supermarkets) they would make a wonderful addition.

Serves 4 as a starter or as a side dish

1 unwaxed lemon
4 baby courgettes
100g fresh podded peas
200g ricotta cheese
Extra virgin olive oil, for drizzling


Goat’s cheese and spinach cheesecake

By Fabienne Viner-Luzzato, May 21, 2012

This unusual savoury cheesecake makes a perfect brunch dish but is also a lovely vegetarian option. It can be served hot or at room temperature.
Serves 6 to 8 people

For the base:
250g savoury oatcakes
110g butter, melted
2 tbsp milk

For the filling:
600g cream cheese
3 large eggs
150g goat’s cheese with hard rind
100g sundried tomatoes
8-10 baby cherry tomatoes


No-bake chocolate cheesecake

By Ren Behan, May 18, 2012

This cheesecake slice isn’t light on calories, but it is smooth, creamy, very tasty and only involves a bit of whizzing, mixing and chilling. The result is a lovely alternative to a traditional baked cheesecake. A perfect make-ahead dessert.
Serves 6

200g chocolate digestive biscuits, or similar
50g unsalted butter, melted


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: 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


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.