This mildly spiced chicken shawarma makes an excellent addition to a mezze meal. Serve with Israeli Salad, and hummus and pita on the side. Prep time: about 20 minRefrigeration time before serving: 2-12 hours Yield: serves 6 Adapted from a Nigella Lawson recipe Ingredients: 12 skinless, boneless chicken thigh fillets2 lemons4 garlic cloves3 bay leaves2 tspContinue reading “Chicken Shawarma”
Tag Archives: nut-free
Red Lentil Soup
This easy and delicious soup is from Masterchef finalist, Emma Spitzer, whose Middle-Eastern inspired food left a lasting impression. I’ve enjoyed cooking my way through her first cookbook, Fress: Bold, Fresh Flavours from a Jewish Kitchen. Red Lentil Soup (slightly adapted from Fress) 2 tablespoons olive oil 2 medium onions, peeled and diced 4 carrots,Continue reading “Red Lentil Soup”
Chocolate-dipped Cherries
Just two ingredients … but they are two of my favorite ingredients! Chocolate-dipped Cherries 200 g cherries (with stalks attached) 150 g dark cooking chocolate Makes about 25 chocolate-dipped cherries. Wash and dry the cherries, then place on a tray in the freezer for an hour or until you are ready to dip them. MeltContinue reading “Chocolate-dipped Cherries”
Kimchi – Cauliflower “Fried Rice”
Last week I had a great time co-hosting a fermentation workshop with Katharine Locke. After a busy morning of chopping vegetables and filling jars, we all sat down to a lunch featuring a fermented food tasting along with my new favorite lunch dish, this kimchi-cauliflower “fried rice” adapted from a recipe in Gwyneth Paltrow’s new book,Continue reading “Kimchi – Cauliflower “Fried Rice””
Brain Food - London Children's Nutrition 