Recipes

Pretty pink rhubarb caramel tarts

By Fabienne Viner-Luzzato, March 20, 2014

This beautiful dessert pairs tart, unsweetened rhubarb with a sweet, crisp pastry, covered with a crunchy sugar dome that melts on the fruit and in your mouth.

Makes: 18 tarts
Preparation time: 40 mins
Cooking time: 45 mins

INGREDIENTS
225g plain flour
140g butter or margarine softened
75g icing sugar
1 tbsp vanilla sugar
1 egg
1kg rhubarb, washed
Vanilla extract, a few drops

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Carrot and poppy seed cake

By Denise Phillips, March 15, 2014

This cake is very fast to make and can be put together in one bowl. It is also a healthier option and the carrots and pineapple count towards your ‘5 a day’ so ideal for family Purim celebrations.
Serves: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour

INGREDIENTS
225g plain flour
2 tbsp poppy seeds
175g caster sugar
1 tsp bicarbonate of soda

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Purim cocktails

By Victoria Prever, March 14, 2014

Drinking is actively encouraged at Purim – for those of drinking age, of course. So here are a few cocktail recipe ideas:

Kosher Caribbean cooler (2)
Non-dairy Avocaat based Walders liqueur is the kosher equivalent of Bailey’s and is made in Holland.

INGREDIENTS
35ml Walders Vanilla Liqueur
15ml Malibu or other coconut liqueur
75ml pineapple juice
75ml mango juice

METHOD

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Tunisian savoury aperitif biscuits

By Fabienne Viner-Luzzato, March 8, 2014

Cakis are tiny savoury biscuits - perfect with a Purim drink. You can add all sorts of things to the basic recipe to flavour them such as green olives, anise seeds, sun-dried tomatoes, pickled cucumbers, nuts and anchovies. I have used olives, capers, jalapeno peppers and nuts.

Makes: 180 approx
Preparation: 15 minutes
Cooking: 15 – 20 minutes

INGREDIENTS
For the basic biscuits:

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Gorgeous gluten free granola

By Lisa Roukin, March 8, 2014

V This is delicious with Greek yoghurt and topped with granola and blueberries. After the oat mixture has cooked, you can add whichever dried fruits you prefer. I love dried banana chips and pecans, but if there are other dried fruits, nuts or seeds you prefer feel free to use those.

Serves: 12
Preparation: 20 mins
Cooking: 26-28 mins

INGREDIENTS
400g gluten free oats, sifted

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Homemade sun dried tomatoes

By Silvia Nacamulli , March 8, 2014

The wonderful thing about sun dried tomatoes is they keep their flavour no matter the season. It is important that you use the dry tomatoes as the beauty of this recipe is that you can choose your own oil and herbs. Being Italian I like to add garlic, rosemary and capers but you can be creative with what you add. Use them in salads, on bruschetta, as pasta sauce and in may other ways.

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Zesty blush orange curd

By Victoria Prever, March 7, 2014

Blush oranges, as blood oranges are so coyly named nowadays, are beautiful, but have such a short season. They make a gorgeously orange curd, which gives breakfast toast a zesty bite and is perfect for sandwiching between two Victoria sponge cakes. It is also delicious with Greek yoghurt.

INGREDIENTS
5 or 6 blush oranges
155g caster sugar
4 large eggs, yolks only
115g unsalted butter

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Cashew Nut Butter

By Lisa Roukin, March 7, 2014

If you want an even nuttier flavour, you can roast the cashew nuts before blitzing them.

Makes 500g
Preparation: 15 - 30 mins
Cooking: 13 mins (if you roast the cashews)

INGREDIENTS
500g cashew nuts
1 tsp maple syrup
Sea salt
3 tsp chocolate hazelnut spread (optional)

METHOD

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Sicilian blood orange and feta salad

By Silvia Nacamulli, February 28, 2014

Blood oranges are one of the few seasonal ingredients we still have. Sicilian and Spanish oranges are particularly good. The feta is my addition and is optional, but a lovely one which accentuates the contrast of sweet and savoury and also adds texture and colour. It makes a refreshing and different starter. Replace the blood oranges with regular oranges out of season.

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Chocolate halva babka

By Orly Ziv, February 28, 2014

This braided yeast cake with chocolate and halva is a favourite in the Jewish repertoire.
I add halva crumbs, a popular Middle Eastern sweet, to give it a little added texture and flavour.

Makes 2 loaves
Preparation: 30 mins plus approx 45 mins rising
Cooking: 20 – 25 mins

INGREDIENTS
For the dough:
560 g all-purpose flour
1 tbsp dry yeast
100 g sugar
100 g butter, softened

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