Honey, apple and pecan challah ring

By Tami Isaacs Pearce, September 6, 2014

Place a ramekin of honey, for dipping, in the middle of this beautiful centrepiece challah.

Preparation: 30-40 minutes
Cooking: 35-40 minutes


● 60g dried apple rings, chopped
● 500g strong white bread flour
● 8g salt
● 10g quick yeast - I like Dove's
● 1 heaped tsp cinnamon
● 80g honey
● 80ml sunflower oil


Summer salad with freekeh

By Robyn Kaufman, August 28, 2014

I was a vegetarian for over 30 years and so was always looking for new ideas with interesting grains. This recipe combines a number of my favourite ingredients – peas, pomegranate and red onion – and is the epitome of the taste of summer.

Serves: 12
Preparation: 15-20 minutes
Cooking: 1 hour


● 3 red onions, finely sliced
into rings


Honey biscuits to sweeten Rosh Hashanah

By Ruth Breckler, August 28, 2014

Makes about 30 biscuits
Preparation: 20 minutes
Cooking: 10-12 minutes plus resting time for the dough, 1-3 hours


● 60g unsalted butter, at room temperature
● 170g caster sugar
● 170g honey
● 1 egg
● 420g plain flour
● 1 tsp bicarbonate of soda
● ½ tsp ground cinnamon
● Pinch of ground cloves


Beetroot, rocket and soy sesame salad

By Silvia Nacamulli, August 25, 2014

This salad is healthy, quick and tasty and works really well served on a large platter as part of a buffet. Alternatively,you can serve it on individual salad plates
as a starter.

Serves: 4-6 as starter or

Preparation: 10 minutes


150g rocket, washed and ready to serve

4 cooked beetroots

4 tsp rice vinegar

6 tbsp soya sauce


Layered trio of chocolate mousses

By Fabienne Viner-Luzzato, August 11, 2014

There is nothing like chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress.

Serves: 10-12
Preparation: 45 minutes + 6 hours refrigeration
Cooking: 5 minutes


Dark chocolate mousse:
● 6 medium eggs or 5 large, separated
● 200g of dark chocolate
● Milk chocolate mousse:


Grilled aubergine rolls with quinoa

By Alfred Prasad, August 11, 2014

Serves: 4
Preparation: 30 - 45 minutes
Cooking: 45 minutes

● 3 medium aubergines
● 1 tsp cumin seeds, toasted
● 1 pinch salt
● 4 ½ tbsp olive oil

For the quinoa and paneer filling:
● 100g quinoa
● 1 small onion, chopped
● 1 tsp ginger-garlic paste
● ¼ tsp ground turmeric
● ¼ tsp chilli powder


Pecan brownies

By Roy Levy, August 1, 2014

Makes: 12 brownies
Preparation: 10 minutes
Cooking: 15 to 30 minutes


● 170g butter
● 200g very dark chocolate (at least
● 70 per cent cocoa solids), chopped into rough chunks
● 100g dark chocolate (50 per cent cocoa solids), chopped into chunks
● 45g cocoa powder (100 per cent cocoa solids)
● 130g plain flour


Savoury biscotti

By Roy Levy, August 1, 2014

Biscotti means "twicebaked", so while you might not want to dunk one of these in your coffee, it's an accurate description nonetheless. they are delicious served with soups, cheese or salads.

Makes: about 20 biscotti
Preparation: 20 minutes
Cooking: approx 2 hours, 20 mins


● 1 sweet potato (190g peeled weight)
● 75g sun dried tomatoes


Salmon and sea bass carpaccio

By Silvia Nacamulli, August 1, 2014

This is the Italian Jewish version of ceviche and is an ideal summer dish - great as a starter or as part of a buffet. the simple marinade in lemon and chives allows the fish to shine. You can replace salmon and sea bass with any other fish you prefer - sea bream or trout are great alternatives.


Tabouleh salad

By Christian Mouysset and Ronen Givon, July 25, 2014

Packed with chopped mint and parsley (you're aiming for half herbs to bulghur), this lemony dressed bulghur or cracked wheat salad is great served with virtually any savoury main dish, or as a simple starter with baby cos lettuce leaves to scoop it up.

Serves: 4
Preparation: 15 minutes
Soak: 30 minutes
Cook: 10 minutes