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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 […]


Potatoes arrabbiata – for Pesach

This recipe is from the Jewish Chronicle. Why make gnocchi when you can crush baby potatoes instead?


Vegan parsnip tahini spread – for Pesach

This recipe is from the Jewish Chronicle. Enjoy this rich and creamy vegetable spread during Passover this year – there’s an Ashkenazi version for those avoiding kitniyot.


Harissa aubergine salad (ajlouk) – for Pesach

This recipe is from the Jewish Chronicle. Spice it up with this vegan-friendly Tunisian aubergine favourite.


Chestnut and cauliflower soup – for Pesach

This recipe is from the Jewish Chronicle. A dairy-free soup with a satisfyingly creamy texture.


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.


Chocolate orange tart – Passover

A delicious treat from Zoe Marks.  

Deborah_Mushroom and Walnut Gardener’s Pie with Butternut Squash Topping02

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, with a few tweaks to make it Kosher for Passover.


Savoury vegan goat cheese and tomato hamantaschen – Purim

Meet the unsung hero of the Hamantaschen cookie! The savoury Hamantaschen! Hamantaschen are made to celebrate the Jewish holiday of Purim, which celebrates the bravery of Esther against the evil, Haman. Although the cookies are typically sweet and filled with things like poppy seeds, jam, or chocolate, I decided this year to try a savory […]

Berry and Almond Tart 1b

Berry Almond Tart (Pesach)

This is really easy and can be made in stages ~ so just perfect for entertaining.  You can even freeze the base and bring it out when required. Recipe by Denise Phillips, Professional Chef & Cookery Writer

Jewish Vegetarian Society
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