Tag Archive for jewish chronicle recipes

Two gorgeous summer recipes, to be good a colourful salad, and to be naughty, a trio of chocolate mousse

JC RECIPE – Summer 2014 – Courgette and artichoke salad with anchovies dressing

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The anchovies dressing in this colourful salad gives a wonderful gentle original flavour, the lemon adds the necessary tangy taste. If you don’t like anchovies, you can always replace them with sardines.

For 8, preparation time 40 minutes – Cooking time 30 minutes for the artichokes bottoms

Ingredients

500g of frozen artichokes bottoms, defrosted

3 large courgettes

250g of anchovies

15g of flat fresh parsley

One lemon

Two oranges

One red onion

Coarse sea salt

Pepper

Method

  • Cut all the artichokes bottoms in four pieces and place them on an oven tray
  • Add some olive oil all over and roast them at 180C for 30 minutes; let them cool down after that
  • Slice the courgettes thinly and place them on a serving dish
  • Cut the onion thinly, and chop the parsley
  • Prepare some segments with the oranges and keep them aside
  • In a food processor, prepare a paste with the anchovies
  • To make your dressing, add the anchovies paste, the juice of the lemon, the parsley, the onion, some olive oil, and some pepper
  • Lay the artichokes bottoms and the courgettes; add the dressing on top and decorate with the orange segments
  • Add a bit of coarse sea salt and some pepper

 

JC RECIPE – Trio of White, milk and dark chocolate mousse

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Nothing like a chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress

Dark chocolate mousse

6 medium eggs or 5 large

200g of dark chocolate

Method

  • Separate eggs whites from the yolks
  • With an electric whisk, beat the egg whites until very firm
  • Melt the chocolate and add the yolks. Mix very well.
  • Add the chocolate mix to the whites and beat again well.
  • Keep aside

Milk chocolate mousse

6 medium eggs or 5 large

200g of milk chocolate

Method

  • Follow the same process with the milk chocolate to make the milk chocolate mousse

White chocolate mousse

200g of white chocolate

200 of double cream

3 eggs

  •  Whip the double cream until it is fluffy and not too firm
  • Separate the egg whites from the yolk
  • Beat the eggs whites until very firm
  • Melt the chocolate in a small over a bowl of boiling water, or in the microwave for one minute
  • Mix the chocolate with the cream and add the egg yolk
  • Mix this preparation with the egg whites

In a large bowl alternate dark chocolate, white, and then milk.

Keep in the fridge at least six hours or overnight if you can.

Happy Chanukah, Farka Cake, Tunisian Traditions and Festival of the Girls, JC recipe

 FARKA, this week JC recipe, Happy Chanukha!

 
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On the 6th day of Chanukah in the Tunisian traditions we celebrate a festival called Rosh Hodesh El Bneit, or Fete des Filles, festival of the girls. The girls received presents from their family,… the fiancées received gifts of all kind from their fiancés. The girls are the centre of attention for the day. We also serve the Farka is the Tunisan recipe is a sweet cake made of couscous and dates, walnuts and raisins,For a 22/25cm square or round dish, for 8/10 people

Preparation: 30 minutes
Cooking time: 60 minutes
Cooling time before eating: one night

500g of fine couscous
500g of medjoul dates
100g of ground walnuts
50g of walnuts
100g of caster sugar
100ml of sunflower or vegetable oil
The juice of two oranges
Orange peels of one orange
150 of mixed dried cranberries and raisins
A bit of almond extract

• Boil some water in a large sauce pan with a sieve that you can put on top.
• In a bowl, wash the couscous. Let it drain on a sieve.
• Reserve some of the whole walnuts, dried cranberries and raisins for the decoration.
• Put in back in the bowl and add the sugar and the sunflower oil, the ground walnuts and the rest of the mixed cranberries and raisins.
• Cut the dates in small pieces and add them to the couscous.
• Mix all the ingredients in the bowl if possible by hand or with a large fork in order to blend them all together and almost puree the dates in the couscous.
• Put the preparation on the sieve and cover it with the lid. Steam the couscous at high gas mark with the lid on the sieve for approximately 30-45 minutes, stirring regularly to make sure all the ingredients blend together and steamed.
• Let it cool down and add the orange juice, a few drops of almonds extract and the orange peels. Mix well and put in a nice square 25cm dish.
• Decorate with walnuts, dried cranberries and raisins.
• Keep in the fridge overnight and serve the cake on the 6th day of Chanukah.

Recipe in the Jewish Chronicle, Crispy Asparagus With Homemade Harissa Mayo

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Those original crispy asparagus will make a perfect warm spring starter.

You can also serve them as canapés.

I choose small asparagus dip to make them.

6 brick sheets

24 small green asparagus

3 egg yolks

Vegetable or sunflower oil to brush the brick

300ml vegetable or sunflower for the mayonnaise

Harissa

  • Wash and cut each end of the asparagus
  • Steam them for 10-15 minutes approximately until they become tender (you can use a fork to check they are cooked) and put them on some kitchen towel to absorb the water
  • Cut each brick sheet in 4 smaller sheets (4 squares if the bricks are square)
  • Roll each asparagus in the brick square, leaving the dip of the asparagus to be seen
  • Turn your oven on at 180C
  • Brush each asparagus roll with some oil and cook them in the oven for 12-15 minutes, turning them over after 6/8 minutes
  • Prepare your mayonnaise while they cook; I use a tiny whisk to make mine;
  • Add a drop of oil at a time and whisk the egg yolks very thoroughly before adding the next drop of oil; this process should last 10-12 minutes until the mayonnaise is ready and firm
  • Season with salt, and add a teaspoon of harissa or more if you like it very spicy
  • You can also use non homemade mayonnaise and add some harissa, but it won’t be the same taste!
  • Serve your crispy asparagus with the harissa mayonnaise and enjoy!

Shavouot chic, Chantilly and Rhubarb Trifle, Fabienne’s latest recipe in the Jewish Chronicle

 

Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle

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This light, bittersweet trifle makes an original change of the traditional cheesecake

 

1kg of rhubarb

 

100g of caster sugar

 

600ml of double cream

 

30-40g of icing sugar

 

250g of caramelised biscuits (the speculos biscuits, are the biscuits you get in coffee shops to accompany your coffee or tea)

 

  • Wash and cut your rhubarb
  • Put it a large pan together with the sugar
  • Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
  • Beat your double cream as a Chantilly, making sure it doesn’t become too thick, like butter; it needs to stay light and airy
  • Add the icing sugar and mix gently
  • Crush the biscuits either with a rolling pin or in a food processor
  • To assemble your trifle, add and alternate in a large serving bowl, the crushed biscuits, the Chantilly cream, the rhubarb compote
  • Eat cold or at room temperature

 

 

Apple and Chesnut tart, Jewish Chronicle recipe

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Thin apple, cinnamon, and chestnut cream tart
For the pastry
250g of plain flour
125g of butter
10cl of cold milk
75g of caster sugar
Cinnamon

For the filling
1kg of apples (I prefer sweet ones, jazz or
200g of chestnut cream
6/8 cooked chestnuts roughly chopped
Cinnamon

METHOD
For the pastry
• Sift the flour into a large bowl. Add the sugar, half a tsp of cinnamon and the butter that you have cut into small cubes. Work the dough. Add the liquid slowly and carry on working the dough until it has a consistency that is not too wet and not too dry.
• Let the dough rest in the fridge for one hour minimum.
• Turn the oven on at 180C. Roll the dough into a 25cm pie dish covered with baking parchment. Prick it with a fork.

For the filling
• Add the chestnut cream on top of the tart, and a light shake of cinnamon
• Peel the apples, cut them in four and core them.
• Slice them thinly
• Add them on top into the chestnut cream forming a pattern
• Cook the tart for 35 minutes until the apples become golden brown.
• Before serving add the chopped chestnuts on top of the tart and decorate with icing sugar and cinnamon
• Enjoy warm with some vanilla ice cream.

 

Prettiest Purim with Fabienne and the Jewish Chronicle

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Fabienne Viner-Luzzato’s Tunisian petits fours made on Purim and festive days

Yoyo – Tunisan doughnuts
For 12 yoyos
1 egg
3 TBS of sunflower oil
25g of caster sugar
1 tea spoon of vanilla sugar
+/- 150g of self raising flour
150g of liquid honey for the coating

Method
• In a bowl, add the sugars and the egg.
• Beat well and add the oil.
• Add the flour little by little mixing with your hands if possible. The dough must be soft but not sticky.
• Flatten the dough with a rolling pin; it should be 1cm thick.
• With a small round cutter form some circles and make a small hole in the middle.
• Deep fry the yoyos and put them on kitchen towel to absorb the oil.
• Warm the honey in a pan and dip the yoyos in it.
• Eat warm or at room temperature.

Cornes de gazelle, gazelle horns, biscuits filled with marzipan
For 40 cakes
Pastry
1 egg
75ml of white wine plus a few drops
50g of catser sugar
Half a teaspoon of baking powder
25ml of vegetable oil
Approximately 300g of plain flour
Icing sugar to dust the biscuits

Method for the pastry
• Mix all the ingredients together in a bowl except the flour.
• Beat well, progressively add the flour, and knead the dough until you obtain a non-sticky smooth dough.

Marzipan
300g of ground almonds
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

Method for the marzipan
• Put all the ingredients in a large bowl and mix well to obtain a smooth dough.

Method to make the gazelle horns
• Prepare 30 small cylinder shapes of marzipan.
• Roll the dough of the pastry very finely onto a floured surface
• Using a small glass or a round cutter of 5cm diameter, form some circles.
• Put a cylinder of marzipan in the middle of the circle of dough.
• Recover the marzipan with the other half of the dough and stick the two ends together with a bit of wine, to form a little horn shape or croissant shape biscuit.
• Remove the excess of the dough with a pastry crimper
• Lay a baking tray with some baking parchment.
• Cook in the oven at 160C for 10 minutes
• Let them cool down and dip them in icing sugar before serving

Dried prunes and dried dates with almond marzipan and pistachio marzipan
12 medjoul dates halved and pitted
12 dried prunes halved and pitted

Marzipan
300g of ground almonds or 300g of ground pistachio
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

Method
• Prepare some small cylinders of marzipan and add some in the middle on the dried fruit.
• Roll with your hands to form nicely shaped boats.
• To colour your marzipan, you can either use food colouring or natural food colouring. I used beetroot powder in the recipe to make a pink marzipan.

 

Latest jewish Chronicle recipes, some vegetables to be good, and a cake to be naughty!

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Braised vegetables in rainbow colours

Serves 6-8

Ingredients

  • 1.5 l of chicken or vegetable stock
  • 2 courgettes
  • 4 fresh beetroot
  • 2 carrots
  • 2 turnips
  • 2 parsnips
  • 2 red large onions
  • Pepper
  • Salt
  • Olive oil

Method

  • Pour the stock into large pan large enough to hold all the vegetables.
  • Preheat your oven to 160C.
  • Peel the carrots and cut off the ends; peel the beetroots and the turnips.
  • Cut both ends of the courgettes, leaving the skin on and peel the onion, leaving it whole.
  • Bring the stock to a boil, add the vegetables and then precook them at medium heat for 15 minutes.
  • Drain the vegetables but keep the stock.
  • Put your vegetables on a large roasting tin and brush them with olive oil on both sides.
  • Roast the vegetables for approximately 90 minutes at 160C adding some vegetable/chicken stock over it every 20 minutes, until they become tender.
  • Remove them from the oven and transfer them to a serving plate or platter.
  • Add, salt and black pepper on top, and halve the vegetables before serving

 

Pumpkin cake with lemon cream cheese frosting

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photo Ryan Bartley

Serves 8

Ingredients

• 200g plain flour
• 2 ½ tsp baking powder
• ½ teaspoon bicarbonate of soda
• 2 tsp ground cinnamon
• 5 eggs
• 2 tsp vanilla extract
• 200g brown Muscovado sugar
• 100g granulated sugar
• 300ml sunflower oil
• 125g walnuts; 65g grounded and 60g whole
• 80g raisins
• 500g pumpkin, grated

For the cream cheese frosting

• 300g of cream cheese kept at room temperature
• 1 lemon, zest and juice
• 175g icing sugar
• Orange food colouring (optional)

METHOD

• Grease and line a 25cm spring form cake tin
• Sift together the flour, baking powder, bicarbonate of soda and cinnamon
• Whisk the eggs and combine them with the vanilla, sugars and oil in a large bowl
• Fold in the flour mixture
• Fold in the ground walnuts, the raisins, and the grated pumpkin
• Bake for 45 minutes at 180C (fan oven)
• For the frosting, beat the cream cheese, lemon juice and zest with the icing sugar and a bit of orange food colouring if using.
• When the cake is cool, top with the frosting and decorate with a few whole walnuts

 

Happy Hanukkah! 8th December – 15th December 2012

Please take a look at my new Hanukkah recipe published on the Jewish Chronicle this week.

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Savoury spicy mini doughnuts

INGREDIENTS:

For 20 turmeric doughnuts and 20 paprika doughnuts

  • +/- 500g of flour
  • 14g of dried yeast
  • 2 tbs of vegetable oil
  • 1 egg
  • 25cl of warm water
  • 12cl of milk
  • Paprika
  • Dried oregano
  • Turmeric
  • Celery seeds
  • Sunflower oil for frying

METHOD

  • In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.
  • On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
  • Divide your dough into two balls
  • Add a generous shake of turmeric and a generous shake of celery seeds in one ball and knead it until the spices have blended into the ball.
  • Do the same with the paprika and oregano
  • Leave the two doughs to rest and rise on your worktop and cover them with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.
  • Divide your doughs into 20 doughnuts of each type, form them and let them rise for another 30 minutes.
  • Fry them in warm oil but not too hot temperature as they will burn on the outside and not be cooked properly on the inside.

Sweet tomato sauce for paprika doughnuts

  • 1 large onion
  • 3 cloves of garlic
  • Fresh basil 15g
  • Dried oregano
  • Olive oil
  • 1 small tin of chopped tomato
  • Half tube tube/tin of concentrated tomato puree
  • Sugar, salt, pepper

Slice the onion and fry them in some olive oil and cook until golden brown. Add the chopped tomato, the concentrated tomato and the garlic. Stir well. Then, using the tin of chopped tomato, add 3 tins of water. Add the salt, 4 tbs of sugar, pepper, dried oregano. Boil, and then cook at a medium temperature for about half an hour stirring regularly. Only add the fresh basil the end of the cooking. Let the sauce cool down and blend all the ingredients with a blender. Fill some doughnuts with the tomato sauce, using a syringe.

Cheese sauce

  • 50g of butter
  • 50g of plain flour
  • 1/4l of milk
  • Salt/pepper to taste
  • 100g of grated emmenthal cheese or cheddar cheese

METHOD

  • Warm the milk in a pan.
  • In a different pan, melt the butter; be careful that it doesn’t burn.
  • Take away from the heat, add the flour and mix well.
  • Add the warm milk slowly to the preparation and mix well.
  • Put it back on the hob and slowly cook the sauce in order that it becomes thick.
  • Add the salt and pepper, and nutmeg if you like.
  • Add the grated cheese and stir.

To fill the doughnuts, make a hole in the middle, and use a seringe if you have one, to fill them, or a piping bag.

For more Hanukkah recipes, please also look at my other recipe, and the recipes of my Hanukkah cooking demonstration.

Apple And Pear Creme Brulee

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For six/eight individual pots

  • 5 egg yolks
  • 75g of caster sugar
  • 500 ml of double cream
  • 1 vanilla pod
  • 3 apples
  • 3 pears
  • Cinnamon (optional)
  • 2 table spoons of caster sugar
  • 6 tbs of cassonade or demerera sugar

METHOD

Peel and cut the apples and the pears. Stew them until they becomes soft but not a puree texture.

Add two table spoons of caster sugar, and sprinkle with cinnamon.

For the crème brulee: whisk the sugar with the egg yolk in a bowl until it becomes fluffy and a creamy colour.

Cut the vanilla pod lengthwise and remove the grains with a knife. Add the grains to the bowl.

Add progressively the double cream and whisk with energy.

In individual oven pots (ramequins), add a generous spoon of the apple and pear stew and add some crème brulee preparation.

Cook in the oven at 100*Celsius for approximately one hour.

When they are cooked, sprinkle the top with some cassonade and put them under the grill for a few minutes only checking at all times they don’t burn

Let the crème brulee cool down and refrigerate.

Decorate with some apple and pear puree on top, and some vanilla sticks

Pink Soup (Beetroot Soup)

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Ingredients

  • Four raw beetroots
  • Four medium size potatoes
  • One onion
  • 1.5 litre of vegetable stock
  • 25g of butter

To serve:

  • Pumpkin seeds
  • 4/6 table spoons of crème fraiche
  • Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

  •  Peel the potatoes And cut them in four; peel the beetroots and cut them in half;
  • Slice the onion and put it in a large sauce pan with the 25g of butter until it becomes golden brown.
  •  Add your vegetable stock and bring to the boil. Add the vegetable and simmer for 25 minutes until they become soft.
  •  Liquidise the soup using a bit of the stock but not all of it at the same time. The soup needs to be a nice veloute texture, not too thick, not too liquid. Add some crème fraiche to obtain a nice pink colour.
  • To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of crème fraiche.