Recipes

Sweet potato hummus

By Lisa Roukin, February 5, 2015

An exciting version of this Middle Eastern dip which also features pine nuts for crunch

Serves: 8 - 10
Preparation: 30 minutes
Cooking: 50 to 60 minutes

Ingredients

● 2x400g tins chickpeas in water, drained
● 1 whole lemon, juice only
● 6-8 tbsp extra virgin olive oil
● 4 tbsp raw tahini
● 3 garlic cloves, crushed
● 4 tbsp water
● Sea salt

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Fig, pistachio and olive tapenade

By Victoria Prever, January 29, 2015

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.

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Fig, sultana, mixed nuts and seeds loaf

January 29, 2015

This fruit and seed loaf is delicious at tea time or even for breakfast with cream cheese and orange slices.

Makes: 1 loaf
Preparation: 15 minutes
Cooking: 1 hour 15 minutes

Ingredients

● 400ml hot strong coffee
● 100g dried figs – hard stalks removed – cut in half
● 140g sultanas
● 50g porridge oats
● 200g self-raising flour
● 1 t

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Mixed fruit, freekeh and lentil salad

By Michelle Eshkeri, January 29, 2015

This salad incorporates many of the traditional Tu Bishvat foods and is a delicious combination of textures and fresh, sweet and savoury flavours. It stands alone for a vegetarian and dairy free lunch or as a side dish. I prefer Achva tahini - it is worth looking beyond the supermarkets for your favourite brand.

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Dried fruit bites with ricotta cheese and nuts

By Silvia Nacamulli, January 29, 2015

This is an easy, seasonal and perfect dish for Tu Bishvat, celebrating with dried fruits and nuts. I like to add ricotta as it softens the intense flavour of the dried fruits and nuts.

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Seven fruits and grains salad

By Jamie Geller, January 29, 2015

Barley, wheat,figs, dates, grapes, pomegranates and olive oil are all represented in this salad. The honey is a nod to the land of milk and honey and even the red wine vinegar plays further on the grape theme. It owes its nice crunch to an impulse buy. When I was almost finished shopping for this recipe I spied a generic brand of grape-nuts.

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Chicken with roasted winter fruits

January 22, 2015

Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes

Ingredients

● 1 tsp olive oil
● 4 bone-in, skin-on chicken thighs (about 850g)
● 2 tart apples such as pink lady or granny smith, cored and cut into ½-inch thick slices
● 2 ripe but firm pears, cored and cut into ½-inch thick slices
● 2 cloves garlic, minced
● ½ tsp kosher salt
● ½ tsp ground cinnamon

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Mini mushroom and almond lamb burgers

By Fabienne Viner-Luzzato, January 22, 2015

If you are reducing carbs why not use mushrooms as a bun for a burger. If you don't want to use nuts, replace them with 150g of breadcrumbs or matzah meal.

Makes 10-12 burgers
Preparation: 20 minutes
Cooking: 30 minutes

Ingredients

● 450g minced lamb
● A red onion, finely chopped
● 15g fresh coriander finely chopped
● 2 eggs
● Salt, pepper

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Potato and onion brioche

By Michelle Eshkeri, January 18, 2015

Wonderful with a warming bowl of soup, this soft, rich, hearty bread copes well with being held in the fridge so make it in advance and it can be popped in the oven when needed. It is perfect for tearing apart and eating warm.

Ingredients

Potatoes:
● 1kg roasting potatoes, peeled and sliced into rounds approx. ½ cm thick
● 2 tbsp olive oil
● ½ tsp salt

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No-sugar banana bread

By Laura Southern, January 8, 2015

When your children need a sweet tasting treat, this moist and delicious healthy bake should do the trick.

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