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EMPANADAS

Makes 12-15 medium sized empanadas Though many think of empanadas as South American savory handheld pastries, they are in fact originally from Spain. The author

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CHALLAH BAGEL DOGS

Seriously it doesn’t get any better than this! Inspired by the Modern Jewish Baker cookbook by Shannin Sarna, make these any time you need to

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HUEVOS HAMINADOS

The easiest way to make these slow-cooked eggs is actually just to include 6-8 eggs at the very top of your Hamin or Chulent. After

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HOMEMADE POTATO CRISPS

*be patient with heating the oil to the right temperature, to get a crunchy rather than soggy potato chip the heat of the oil is

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CABBAGE SOUP

3 tablespoons vegetable oil 1 kilo brisket cut into 1 inch cubes Kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2

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SAFFRON MOZARELLA ARANCINI

For the Risotto 830ml (3½ cups) vegetable stock or store-bought vegetable broth 55g (4 tablespoons) unsalted butter, divided 1 medium onion, finely chopped 2 garlic

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DILL COLESLAW

1 small head cabbage, finely sliced 1/2 bunch fresh dill, finely chopped 1/2 cup good quality mayonnaise Juice of two lemons 2 cloves garlic, minced

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30 Minute Roasted Salmon

1-2 cups baby potatoes 500g-1kg (1-2 lbs) salmon filet 1 bunch asparagus 1 cup cherry tomatoes 1/2 cup samphire (available at most supermarkets and/or fishmongers)

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Ejeh

10-12 large Swiss chard leaves, washed and trimmed One large onion finely chopped 6 eggs, beaten 2 tablespoons olive oil (or vegetable oil) Salt to

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