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.
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.
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).
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.
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.