This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.
Preparation time: 10 mins
Cooking time: 1 hour
Serves 4-6 as side dish or
Preparation time: 40 minutes plus chilling time
150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.
The bread revolution seems to have left the UK’s kosher bakery market behind.
In the past 10 years, artisan bakeries have sprung up all over the country offering all sorts of breads from sourdough to spelt. Israel is regularly touted as one of the trailblazers in the new fashion for handmade artisan loaves — their bakers flocking here.
This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.
For the crumble:
125g flaked almonds
250g butter, cubed
For the leek and cheese sauce:
4 large leeks, sliced into 1cm rounds
4 large eggs, beaten
300ml crème fraiche
200g grated emmental
Salt and pepper
Now that chametz is back on the menu my thoughts return to one of my favourite treats — the knish.
Every nation has its knish or equivalent — the Brits or Cornish love a pasty, the Spanish, empanadas while the Chinese go wild for a wonton. Sephardi Jews plump for a bureka but for Ashkenazi folk, it’s the knish.
Raw, massaged kale salad would definitely be on my final meal list. When kale is massaged, its cellulose structure breaks down and wilts, so the tough fibrous leaves become silky and take on a subtle sweetness.
Discarding any large kale stalks makes it easier to massage and to eat.
He loves to eat, but when he opened his eclectic bookshop in London’s Temple Fortune and added a little cafe, lawyer-turned-bookseller-and-restaurateur Michael Joseph never imagined it would one day become a dining destination.
The annual André Simon Awards for best food and drink book were awarded a few weeks ago. The drinks winner was Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours by Jancis Robinson, Julia Harding and José Vouillamoz (Penguin, £120).
These aubergine rolls make a tasty starter and are also perfect for picnics or in a lunch box. The secret of the pretty cooking lines is to ensure that the griddle pan or barbecue is hot and that you leave the aubergine to fry for two to three minutes without turning. If you sprinkle the slices with salt before cooking, it reduces the amount of oil they absorb.
This is my adaptation of a wonderful old recipe from Florence’s Jewish community. I add more egg whites than is recommended in the original to make it a little lighter. The cake is extremely versatile as it has both sweet and savoury elements. Great for brunch, or as a savoury side dish or as a dessert served on its own or with strawberries and ice cream.
These mini treats are ideal not just for breakfast — especially for children — but for lunch or brunch too. You can try other fillings such as sun-dried tomato, olive and basil, or roasted vegetable, or sauteed courgettes and chopped mint.
1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
My children love a bubelach (or matzah meal pancake) for Passover breakfasts. I up the nutritional value using whole milk as well as either blueberries or banana. For a special treat I add a tablespoon of drinking chocolate (leaving out the sugar) to the basic mix and a handful of raspberries.
Makes: 12 small pancakes
60g fine (cake) matzah meal
Large pinch of salt
When I was a young lad, my favourite part of the Seder meal was — I am not kidding — the karpas. In our house it was crinkly parsley (flat-leaf hadn’t appeared on the gastronomic horizon then) and I can still remember swirling it around vigorously in the salt water.
When we last met Deb Perelman of The Smitten Kitchen — her cookery blog for which she cooks and photographs recipes from her tiny New York kitchen — she was regularly cooking (virtually of course) for four million people.
Fast-forward two years and Perelman’s audience has more than doubled, with close to 10 million salivating readers clicking on her site each month.