Recipes

Carrot, spinach and coconut milk soup

By Silvia Nacamulli , January 24, 2014

Coconut milk gives this soup a delicate tasty flavour. It is easy to make and is extremely good.

Serves: 4-6 as a starter
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients:
5-6 tbsp olive oil
2 onions, finely sliced
1 kg carrots, peeled and thickly sliced
100g fresh spinach, washed
1 x 400ml tin of coconut milk

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Recipe: Chicory, leek and hazelnut salad

By Sybil Kapoor, January 17, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead.

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Recipe: Mixed mushroom soup

By Fabienne Viner-Luzzato, January 17, 2014

You can use and mix any type of mushrooms to create this tasty soup.

Serves: 6
Preparation: 30 minutes
Cooking time: 15 minutes in a pressure cooker, 45 in a pan

Ingredients
● 350g mushrooms (cup, chestnuts or forestiere)
● 4 medium-sized potatoes
● 1 onion
● 1.5 litre vegetable stock
● Olive oil

To serve:
● 150g chestnut mushrooms d

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Recipe: Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 17, 2014

This hearty winter dish - Lubia bel kammun - is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly.

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Cherry and chocoate mandelbrot

By Lisa Stander-Horel and Tim Stander, January 16, 2014

This recipe was inspired by my best friend’s mother, who was the guru of all things Jewish pastry. In the usual fashion of how Jewish recipes are shared, her note to me read: “add cherries and chocolate, then add more”. We did, and this is the resulting recipe. The combination of cherry and chocolate is brilliant and makes a spectacular mandelbrot.

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Tu Bishvat fruity corn flake florentines

By Lisa Roukin, January 9, 2014

We celebrate Tu Bishvat, the birthday of the trees, with fruit and nuts. These gluten-free florentines are just the ticket, and great to make with children. I have used only fruit for these but you can add nuts and for extra indulgence you could drizzle the top with melted chocolate.

Makes: 40-50
Preparation: 40 minutes
Cooking: 12-13 minutes

INGREDIENTS
250g corn flakes

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Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 5, 2014

This hearty winter dish — Lubia bel kammun — is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly. The flavour develops and it tastes even better the next day.

Serves: 4-6
Preparation: 10-15 minutes plus overnight soaking of beans
Cooking: 4 hours

INGREDIENTS

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Sweet marinated herrings with beetroot

By Andy McLeish, January 4, 2014

Serves: 4
Preparation: 1 hour 20 minutes plus 48 hours marinating

INGREDIENTS
For the sweet cured herring:
12 herring fillets
500ml water
200g sugar
100ml white wine vinegar
20 peppercorns
8 bay leaves
2 red onions, finely sliced
200g leek, sliced
To serve:
3 large beetroots, uncooked
3 celery sticks, peeled
1 shallot, ch++opped
100g fresh horseradish
Salt
Olive oil

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Leek and hazelnut salad

By Sybil Kapoor, January 3, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS
55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)
Salt and freshly ground black pepper
4 heads red chicory, separated

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New year, new menu, new you

January 2, 2014

Sybil Kapoor's chicory, leek and hazelnut salad

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS

55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)

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