Recipes

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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Hearty beef stew

By Lisa Roukin, January 8, 2015

A rich, satisfying dish that can be made several days ahead of time.

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Whole sea bass in a sea salt crust

By Silvia Nacamulli, January 8, 2015

This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.

Serves: 2

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Banana choc chip cookies

By Denise Phillips, December 18, 2014

These are a tasty Chanucah treat ideal for a family tea.

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Cod, ginger and coconut curry

By Denise Phillips, December 18, 2014

I serve this with basmati rice and a selection of pickles.

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Nutella-packed sufganiot

By Silvia Nacamulli, December 11, 2014

Why not splurge this Chanucah with these extremely indulgent sufganiot. Adults and children alike will love them.

Makes: 15-20 large or 30-35 mini sized
Preparation: 10-15 minutes plus 1½ hours rising
Cooking: 10 minutes frying

Ingredients

● 15g fresh yeast
● 150ml warm milk/water
● 1 tbsp sugar
● 30g butter/margarine
● 2 egg yolks

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Olive oil and almond biscotti

By Denise Phillips, December 11, 2014

Use the best olive oil to make these biscuits. Delicious with your favourite liquor, the Italian way or with a cup of tea at your family Chanucah celebrations.

Makes: approximately 50 biscuits
Preparation: 15 minutes
Cooking: 45 minutes

Ingredients

● 200g whole almonds, skins on
● 2 large eggs
● Zest of 1 lemon
● 180g caster sugar

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