Candied walnut salmon with harissa rice

By Lisa Roukin, April 7, 2016

A delicately spiced dish with the sweet crust of walnut. You can place the salmon in the oven instead of pan frying it, but I prefer the taste pan frying gives to the fish. You can leave the salmon to marinate with the topping for a couple of hours. Perfect with cauliflower rice, or served in lettuce wraps.

Serves: 4
Preparation: fish: 10 minutes; cauliflower rice: 10 minutes


Fish banatages

By Fabienne Viner-Luzzato, April 7, 2016

Serves: 30
Preparation: 1 hour
Cooking: 50 minutes


● 2kg potatoes, peeled
● 30g margarine
● 600g minced fish (salmon is good or tuna)
● 1 large onion, finely chopped
● 30g flat leaf parsley, finely chopped
● 1½ tbsp ground turmeric
● 1½ tbsp sweet paprika
● 1 tbsp harissa
● 4 hardboiled eggs, shelled and chopped


Baked Italian matzah cubes

By Silvia Nacamulli, April 7, 2016

The zuppa imperiale di Pesach, (little baked matzah cubes) is an Italian Passover dish traditional in the Emilia Romagna region. It is inspired by the Italian - non-Passover version - typically made with semolina, butter and parmesan, mixed with egg and nutmeg. The mixture is flattened on an oven tray, baked, cooled and diced into small cubes, which are cooked in a meat broth.


Shally Tucker’s Fish Torte & Pink Horseradish Sauce

March 31, 2016

I love this alternative and modern take on gefilte fish — a lovely twist on a traditional dish to serve your guests at your Seder night celebrations. This bright pink sauce is made with chrane, which is a mixture of horseradish sauce and beetroot, and is completely delicious. You can buy it in Jewish stores or make your own very easily (see below).

Serves 8 - 10


Parsnip muffins with cinnamon for Pesach

March 31, 2016

These unusual muffins are Pesach-diche. The parsnip crisps are great with wine.

Makes: 12 small muffins
Preparation: 20 minutes
Cooking: 50 minutes


For the cake:
● 100ml + 2 tbsp vegetable oil
● 4 eggs
● 120ml honey
● 125g fine matzah meal
● 35g ground almonds
● 2 tbsp potato flour
● ½ tsp baking powder


Middle Eastern charoset

By Paula Shoyer, March 31, 2016

I have always enjoyed making and eating Sephardic charoset recipes because they often taste like dessert. This recipe merges several charoset traditions and, unlike the classic Ashkenazi varieties, this one has a chunky texture.

You can prepare everything except the apples three days in advance. Add the apple just before serving.

Serves: 25
Preparation: 10 minutes


Chicken Izmir

March 23, 2016

This Turkish chicken dish with aubergine and warm spices is perfect for a spring dinner party.


Samak kebab

By Evelyn Rose, March 23, 2016

For this recipe I have borrowed a Turkish way of marinating cubes of fish in a spicy sauce. The marinade softens the texture of the fish, while the spices add extra zing.


Purim recipes - a round-up

By Jessica Weinstein, March 22, 2016

Purim is a tricky festival to cater for. You want to celebrate, but beyond hamantashen it's hard to think of anything else distinctly 'Purimy' to put out for your guests.

We've gone back through our archive of Purim recipes to help you celebrate in style, so enjoy our edible masks, range of savoury snacks, and, naturally, the best hamantashen recipe around.


Fig and cranberry Florentines

By Denise Phillips, March 17, 2016

These make perfect mishloach manot (foodie gifts for Purim). A good Florentine is crisp and crunchy and thin. The biscuit mixture should be thinly spread before baking and firm enough so it doesn't melt, spread and merge when heated.