All the best recipes are those that are inherited from relatives, I think, and my favourite is definitely this delicious salad handed down to me by my mother. I always make it whenever we have family celebrations or parties, and it would be a really fantastic addition to any buffet or pot-luck table.
A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.
Juice of 1 lemon
2 large fresh pineapples
The honeycomb in this icey dessert makes it a real treat. It is so popular with my family that I have to make a double batch otherwise they tend to fight over it. When you are making it, be brave and simmer the golden syrup and sugar long enough so that it gets a nice rich, deep amber — it gives the honeycomb a great flavour.
This is a delicious refreshing ice cream — ideal after an oriental meal. Its creamy texture comes from the coconut milk. Great if you have an abundance of desiccated coconut still left over from Passover. It will keep in the freezer for up to one month.
Many of the sacrifices made in the name of a kosher home have little impact on our lives. No seafood? Less chance of violent food poisoning. No pork? One less unhealthy animal fat to ingest. Hardly a disadvantage.
This is a refreshing low fat parev summer soup. It is a great way to start a barbecue or perfect for when you are entertaining, as it is easy to serve and very quick to make. It looks great served in small tumblers or, alternatively, in shot glasses. Garnish the glass rim with lime zest. Add finely chopped avocado and cherry tomato before serving.
Jam is a lovely way of preserving some of our beautiful summer fruits. Making jam needs no special equipment, although you may find a jam funnel useful for the hot jars to prevent the jam dribbling down the sides.
Preparation time : 10 minutes. Cooking time: 45-55 minutes, Makes 1 x750ml jar or 3 x 250ml jars
1kg blackcurrants, stalks removed
750g jam sugar
The story of Israeli bakers finding success in London is hardly big news.
Anyone worth their cake knows that the most recent success stories in the life of the loaf have been Israeli — Gail’s, Ottolenghi and Baker and Spice all have Israeli founders or co-founders. Israelis are to be found in many bakery kitchens.
‘But you’re a Jew — you’ll never survive in the country!” That was the reaction when Joanna Weinberg mentioned to an acquaintance that she was off to live in deepest Somerset with her family, husband Ed and children, May aged four and two-year-old Billy.
Last year a great battle was won in a long war. The struggle was not over land, oil or religion. It was over a cream and fruit-filled meringue pudding.
Australia and New Zealand have both claimed to be the originating country of this favourite dessert, said to be inspired by a tutu draped in green silk cabbage roses worn by the ballet dancer Anna Pavlova, when she toured down under in 1926.
Kosher wine has arrived. The wine list at Spain's El Celler de Can, one of the world's top restaurants, offers selections from kosher producer Elvi Wines. The Michelin-starred venue is not alone. Until it closed its doors recently, the world-famous El Buli also kept Elvi bottles in the cellar.
Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.
Cardamom and pistachio give a modern spin and a bit of crunch to the best way of using up spotty brown bananas. Ground cardamom can be bought online. For an even better flavour, extract and grind the seeds from 10 green cardamom pods using a spice grinder or pestle and mortar.
This is delicious served warm with butter, but equally good with a dollop of Greek yoghurt and a drizzle of honey.
'The last time I saw this many expectant Jewish faces was at my barmitzvah," quips Ian Marber. The celebrated diet expert is giving his inaugural talk as patron of the newly founded Food Academy at the London Jewish Cultural Centre's Golders Green building.
Katz's deli, Carnegie Deli, 2nd Avenue Deli. Who hasn't heard of them? New York has for years been delivering legendary Jewish food, sometimes immortalised in movies, in a way London has never really matched.
Food trends tend eventually to cross the pond, but for whatever reason, Jewish food has remained entrenched in London's north-western suburbs.
Style: Simple home-style food with an Iraqi slant.
Dangoor follows in the footsteps of Claudia Roden in documenting and preserving the recipes of her childhood, "out of a desire to teach my nephews and their generation how to cook the Iraqi dishes they loved so much".