Recipes Archive

Cake recipes

Mom’s amasi cake

45 minutes

Nut recipes

Isjingi

30 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Berry recipes

Kombucha-beetroot and strawberry salad

Hanukkah recipes

Unleavened matzah

30 minutes

Easter recipes

Pashka semifreddo

4 minutes

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Chunky cabbage salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 garlic cloves
8 anchovies
¼ cup sherry vinegar
½ cup extra virgin olive oil
3 T lemon juice
1 T fish sauce
8 cabbage leaves, roughly chopped
100 g pecorino cheese, shaved
100 g walnuts, toasted and chopped
12 green olives

Method

1. Smash the garlic and anchovies using a mortar and pestle to make a paste. Stir in the vinegar, olive oil, lemon juice and fish sauce.

2. Pile the cabbage on a platter, drizzle over the dressing and add the cheese, nuts and olives.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Mom’s amasi cake

Isjingi

Tempura spring onions with ibhisto

Kombucha-beetroot and strawberry salad

Unleavened matzah

Pashka semifreddo

Dried fig-and-apple fruit cake

Swan pavlovas on raspberry purée

Slow-roasted lamb shoulder pie

Twice-cooked roast potatoes in tomato salsa

Crunchita with chilli crisp

Chunky cabbage salad

Chunky cabbage salad

Ingredients

Method