Currently Browsing: Festival Cooking 44 articles
Pan de siete cielos for Shavuot
The Jews of Salonika used to bake el pan de siete cielos – the bread of the seven heavens – as part of their Shavuot celebrations. El pan de siete cielos is a rich fatty bread, flavoured with anise extract or arak. It is sculpted into shapes connected to Shavuot. Traditional shapes included some or all […]
Raw Chocolate ‘Cheesecake’ (for Passover / Shavuot)
This dessert is so creamy and rich that nobody ever guesses it is raw and vegan! It makes for the perfect indulgent centrepiece on Shavuot / Seder night or anytime during Pesach / the rest of the year. Recipe by Lara Balsam
5 ingredient Biscoff cheesecake for Shavuot
A deliciously simple cheesecake made using Stork and Biscoff biscuits.
Spinach and sun-dried tomato toastie – for Shavuot
This recipe is from Violife.
EPIC mac and cheese with broccoli – for Shavuot
This recipe is from Violife.
Lemon Tofu Cheesecake
On Shavuot we celebrate the giving of the Torah. Shavuot is also known as Chag HaKatzir (the Harvest Festival), since it marks the start of the wheat harvest and the end of the barley harvest. It may remind us that many more people can be sustained on vegetarian diets than on animal-based diets. The Torah […]
Mushroom and walnut gardener’s pie with butternut squash topping for Pesach
A hearty main course for your Passover meal! This dish contains kitniyot. Recipe from JewishFoodHero.com, with a few tweaks to make it Kosher for Passover.
Chocolate orange tart – Passover
A delicious treat from Zoe Marks.
Blush orange, fennel and olive salad – for Pesach
This recipe is from the Jewish Chronicle. It is Kosher for Passover. Simple, seasonal and full of flavour, make the most of beautiful blush oranges while they’re in season.
Levant-spiced barbecued cauliflower
This dish has lots of components and so takes a little time to prepare, it is full of flavour, spiked with a typical Middle Eastern blend of spices. Recipe from ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.