Judi Rose
Grab and go granola fruit and oat bars
These make a brilliant on-the-go breakfast, or are great as part of a packed lunch - or an anytime pick-me-up.
Mother’s orange cake
“This is an old family recipe that my mother, Evelyn adapted from her own mother. I still have my grandma's cake plate that I like to serve it on,” says Judi Rose.
Superfruit strudel
This no-added sugar pudding makes a lighter ending to your Shabbat meal
Israeli courgette, artichoke and caramelised onion paté
Recipe: Low fat /full flavour chicken soup
All the flavour with a fraction of the cholesterol. Make the stock at least a day before so the flavours have time to develop. Use chicken legs and thighs as they have the most flavour, and unlike breast, won’t go stringy.
Best of both worlds matzah balls
These are a healthier twist on a classic without compromising on taste. If you like yours lighter, add a little more oil, a pinch of baking powder and a dash of sparkling water to the mix. If you have extra matzah balls, open-freeze the cooked and drained balls until solid about 2 hours then put them into plastic bags. Defrost at room temperature for an hour, then reheat in the simmering soup.
Recipe: Evelyn Rose's Tsimmes
When it comes to kosher classics most of us are convinced that the best and most authentic version is the one our mother used to make.
Recipe: Baby aubergine and grilled pepper salad
Serves 6-8. Serve the same day.
Recipe: Summer fruit soup
You can serve it in a wine glass or a soup bowl as an unusual starter or a dessert.
Recipe: Golden fresh pineapple tarte
Recipe: Khalia - Georgian Spiced Beef Ragout
By Judi Rose
Recipe: Vegetable soup with basil croutons
This lovely soup makes the most of British winter produce, yet with its Mediterranean flavours, is a cheerful reminder of warmer days to come.
Recipe: Fresh Pear Strudel
Recipe: Coq au riesling
by Judi Rose
Recipe: Never-fail summer fruit preserves
by Judi Rose
Almond Chocolate Dacquoise
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