Ingredients

-1 tbsp vegetable oil
-2 onions, sliced
-3 red chillies, deseeded and finely sliced
-thumb-sized piece ginger, roughly chopped
-2 tsp cumin seeds
-1 tsp Madras curry powder
-½ tsp turmeric
-750g new potatoes, halved
-juice 1 lime
-500ml pot natural yogurt
-small bunch coriander, stalks and leaves finely chopped
-200-300ml vegetable stock, or pea stock (see tip, below)
-300g podded fresh peas (or use frozen)
-lime wedges, to serve
-2 naan bread, to serve

Directions

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Ingredients

For the Salad:
-3 ounces rotini, cavatelli or other dried shaped pasta (1 cup)
-1 cup cubed provolone cheese (4 ounces)
-2 ounces fully cooked ham, cut into thin bitesize strips (1/2 cup)
-2 ounces hard salami, chopped (1/2 cup)
-1 small red onion, halved then sliced
-1/2 cup pepperoncini, sliced or sliced mild pepper rings
-2 cups shredded iceberg or romaine lettuce
-1 large tomato, coarsely chopped or 1 cup cherry tomatoes, halved
For the Dressing:
-3 tablespoons olive oil or salad oil
-3 tablespoons balsamic vinegar
-1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-2 small cloves garlic, minced
-1/4 teaspoon dry mustard
-1/8 teaspoon coarsely ground black pepper

Directions

In a large saucepan or pasta pot bring 3 quarts water to a boil. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water and drain again thoroughly.

In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion and pepperoncini or pepper rings. Add lettuce and tomato; gently toss to mix.

In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard and pepper. Cover; shake well. Pour over pasta mixture; toss to coat all ingredients with dressing and serve.

Ingredients

-1 1/2 teaspoons active dry yeast
-1/4 cup lukewarm water (105 degrees F)
-1 1/2 tablespoons olive oil
-1/2 cup cold water
-1 2/3 cups unbleached all-purpose flour, plus flour for kneading
-3/4 teaspoon salt

Directons

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Ingredients

-1/2 recipe Neapolitan pizza dough, completed through the second rising
-All-purpose flour for dusting
-1/4 pound mozzarella cheese, sliced
-1 ripe plum (Roma) tomato, cut in half lengthwise and then into slices 1/4 inch thick
-1/2 large, meaty yellow bell pepper, seeded, deribbed and cut lengthwise into narrow strips
-1 teaspoon capers, rinsed and drained
-Salt and freshly ground pepper
-Extra-virgin olive oil for drizzling
-1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipe : Neapoltan Pizza Dough

Directions

Place a pizza stone or unglazed terracotta tiles on the lowest rack of an oven. Preheat to

500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about

1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the mozzarella evenly on the pizza dough. Top with the tomato slices, pepper strips and capers. Season to taste with salt and pepper and drizzle with a little olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp,

8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle with the parsley, drizzle with additional olive oil, if desired, and serve at once.

Ingredients

For the Cake:
-1 cup unsalted butter, at room temperature
-3/4 cup sugar
-2 tablespoons finely grated orange zest
-4 eggs
-2 cups self-rising flour, sifted

For the Syrup:
-1 cup sugar
-Juice of 2 oranges
-1/4 cup water
-Grated zest (rind) of 3 oranges
-Heavy cream, for serving

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment paper.

For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.

For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.

While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.

Ingredients

For the Cake:
-10 large eggs, separated
-1 1/2 cups sugar
-1/4 cup fresh lemon juice
-1 tablespoon finely grated lemon peel
-1/2 teaspoon salt

-3/4 cup Passover cake meal
-1/2 cup potato starch

For the Compote:
-2 pounds strawberries, hulled, sliced
-8 ripe kiwi, peeled, quartered, sliced
-3 (or more) tablespoons sugar
-1 tablespoon finely chopped fresh mint
-Non-dairy whipped topping (optional)

Directions

FOR THE CAKE:

Preheat oven to 325 degrees F.
Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.

FOR THE COMPOTE:

Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.

Ingredients

-2 tablespoons olive oil
-5 ounces vegetarian bacon, chopped
-16 ounces cremini mushrooms, trimmed and quartered
-2 stalks celery, chopped
-1 cup chopped green pepper
-1 cup chopped onion
-3 cloves garlic, minced
-14-ounce package Tofurky kielbasa sausage, sliced into 1/2-inch pieces
-1 cup long grain white rice
-2 tablespoons tomato paste
-1/2 teaspoon smoked paprika
-1/2 teaspoon oregano
-2 teaspoons Creole seasoning (such as Tony Chachere’s)
-2 1/4 cups vegetarian broth
-Parsley leaves, to garnish

Directions

In a Dutch oven over medium-high heat, heat the oil. Add the veggie bacon, mushrooms, celery, peppers, onion and garlic and cook until the onions are translucent and the mushrooms have largely released their juices, about 8 minutes. Stir in the Tofurky kielbasa.

Stir in the rice, tomato paste, Creole seasoning, smoked paprika and oregano. Sauté for 2 minutes. Add the broth to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 22 minutes or until the broth has been absorbed into the rice.

Fluff the rice up with a fork and serve sprinkled with parsley leaves.