Cashew nut dough balls

By Lisa Roukin, April 15, 2016

Theser are healthy treats good for being on-the-go or as a mid-morning snack.

Makes: 26 balls
Preparation: 30 minutes
Cooking: 40 minutes


● 400g cashew butter
● 7 tbsp honey or maple syrup
● ½-1 tsp cinnamon
● 80g desiccated coconut
● 50g raisins
● Sea salt


JC Pesach Recipe exchange

By Victoria Prever, April 14, 2016

What are you going to cook for Passover? We’ve been talking about little else here at JC Food for weeks. Chopped or fried? Ottolenghi or Evelyn Rose? Can you get kosher coconut oil?


KLBD must change

By Leader, April 14, 2016

It is not difficult to find rabbis of all denominations willing to criticise the cost of keeping Pesach, as outlined in our report this week. But the response of Kosher London Beth Din, the kashrut authority, is silence.


Pesach food mark-ups price out thousands

By Josh Jackman, April 14, 2016

Thousands of Jews are relying on charitable support to meet the cost of Pesach, a JC investigation has found. Well over 1,000 families across the country will receive help from synagogues and communal charities this Pesach. Other institutions will support many more and there will be numerous free places at communal Seders.


Shoppers resigned to expense but look for savings

By Josh Jackman, April 14, 2016

Pesach shopping with his wife in Golders Green this week, Harry Ganz anticipated spending at least £600.

"So much choice - too much choice," he said as the couple browsed the Kosher Kingdom shelves. "The prices are always much higher around Pesach. I would think for a lot of people they are restrictively high. But you've got to make Pesach."


Dough! Israeli bake off's Pesach flop

By Nathan Jeffay, April 14, 2016

It was meant to be the Great British Bake Off, kosher-style. There was considerable excitement in March last year when it emerged that Israeli producers had bought the rights of the hit BBC show in order to launch a local version.

What aired last Saturday night on Israel's Channel 2, however, was more of a burnt scone than a succulent Victoria sponge.


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