Recipe: Chocolate Salami

By Silvia Nacamulli, August 22, 2008


Recipe: Never-fail summer fruit preserves

By Judi Rose, August 15, 2008

This is the time of the year when folk memory tells me I should be busy squirrelling away all the wonderful fruits and berries of high summer and filling the larder with jars of ruby-coloured jam to add a touch of summer sparkle to autumn and winter breakfasts.


Recipe: Fruity chicken curry for kids

By Annabel Karmel, August 8, 2008

It's so easy to fall into cooking habits and stick with a few old favourites that always work. Giving children only the foods that you are sure they will eat can encourage extreme fussiness and may lead to a restricted diet. Getting used to new textures, colours and smells in food will help your child feel eager rather than anxious about eating on holiday or at friends' houses. And introducing favourite cuisines such as Indian, Chinese and Thai at home means your family can enjoy what the world has to offer with no airport queues, no plane delays and no hassle.


Recipe: Coconut Cod

By Jewish Princess, August 1, 2008

The summer holidays have rolled around again. Where does the time go? It seems like only yesterday I was joyously trumpeting Jerusalem in my final school assembly, then screeching my tearful goodbyes and running out of the gates straight to Hampstead for an immediate school reunion, free at last to enjoy the long hot summer that stretched out before me.


Insalata estiva di farro (Spelt salad)

By Silvia Nacamulli, July 25, 2008

This salad is fast becoming one of my favourites. I taught it during the cookery course I ran in Italy last month and at my latest class at the Divertimenti cookery school, and in both cases it was a success. It is easy to make, filling and a change from a traditional green salad.


Summer Salsas

By Judi Rose, July 18, 2008

Entertaining during the great British summer is fraught with uncertainty. Some people go in to meteorological denial, doggedly planning a barbecue; others assume the worst and cook up a hearty hotpot.


Hidden vegetable bolognase

By Annabel Karmel, July 11, 2008

Anyone with children will know that when it comes to eating, fuss is often high on the menu. As a parent you want your child to have a healthy, nutritious and tasty diet, but persuading them it is a good idea is a different matter.


Vegetarian wraps

By Jewish Princess, July 4, 2008

When it comes to entertaining the children during the summer holidays, there is one four letter word I use to get me through — camp.

Forget waiting for the GCSE  results, this envelope is the one I am always relieved to see, happily hallmarked with the camp insignia. After this, it is time to think about princess packing them off for two weeks in the countryside. For any JP who has done this before, there are certain rules to abide by — do not pack couture clothes, as they will have to be binned on return, so I suggest Princess Primark.


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.