Joan Nathan has been described as the Jewish Julia Child.
For those not clued up on American cookery writers, Child was the American cookery book writer credited with bringing French cuisine to the US public in 1961, and immortalised in the film Julie and Julia.
Everyone knows two things about food and wine matching. One is that white wine goes with fish. The other is that red wine goes with cheese. Unfortunately for true believers in the received wisdom, neither assertion is correct.
If there’s one chef who knows his cheese, it’s Eric Greenspan. A former winner of America’s Iron Chef title — the equivalent of winning Masterchef Professionals — the chef is even prouder of being pronounced California’s official grilled cheese champion since winning a cook-off several years ago.
This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.
This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.
According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.
It’s probably not every day that you pick up a stick of lemongrass at the supermarket. I usually like sticking to ingredients that I am familiar with, but I recently took the plunge with lemongrass, and I am so glad that I did. Its bright flavour brings an exotic note to halibut. To use it, cut off the lower bulb and remove the tough, outer leaves.
This wonderful quintessentially Middle Eastern dish is a combination of rice, lentils and onions, and exquisite spices.
Cooking: 30 minutes
8 tbsp extra virgin olive oil
1 tsp rock salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground caraway
1 cinnamon stick
250g mix of red Camargue, brown basmati and wild rice; or plain basmati rice
Claudia Roden is one of the most famous names in Middle Eastern cookery. Now food has become a family affair.
She has been joined in the kitchen by grandson Cesar, who, last Spring, launched gourmet artisan ice-lolly company, Ice Kitchen, last spring with his aunt (Claudia’s daughter) Nadia Roden.
Celebrate Yom Ha’atzmaut with these lamb and coriander kebabs, which can be cooked on the BBQ, grilled or roasted in the oven. They are delicious dipped into the coriander and pine nut relish. Do soak the wooden skewers in cold water before cooking to stop them burning. You can use minced beef or chicken instead if preferred.
180 g couscous
300 ml hot vegetable stock
1 red pepper, deseeded and diced
1 bunch spring onions, sliced
1 bunch fresh parsley, chopped
50 g dried cranberries,chopped
25 g butter
75 g pecans