Autumn recipes, using the best of what’s in season, with a touch of Mediterranean love


Warm salad with roasted kale, pumpkin balls, pistachio pesto and date syrup

 Fab's food september 2014 025_800x532 


200g of curly kale

500g of pumpkin (you need to halve the pumpkin)

Olive oil

6 medjoul dates

Date syrup


Method for the kale and the pumpkin

Cut your dates in slices (you make 4/6 slices with one date) and keep aside

Lay the curly kale on a roasting tray and drizzle 6 TBS of olive oil on it

Cook at 180C on a fan oven for 20 minutes, mixing regularly to make sure it becomes crispy all around

Keep aside

Wash and halve the pumpkin; scoop out the seeds.

Keeping the skin on, lay it on a roasting tray and drizzle 6 TBS of olive oil

Cook the pumpkin in the oven for 45 minutes at 180C

Once cooked, cool it down.

Using a melon baller, prepare as many little pumpkin balls as you can get with the pumpkin



  • Put the ingredients (basil, olive oil, garlic cloves, pistachio nuts, 2/3 TBS of balsamic vinegar) in a food processor and pulse until they are extremely fine.
  • Add salt and pepper.



To assemble the salad

Lay the kale on a large plate, and the pumpkin balls on it

Using a teaspoon, add a bit of pistachio pesto on top of each ball.

Decorate with the dates, and drizzle the salad with 4/6 date syrup

Add salt and pepper



JC Pomegranate and fig yeast Cake and Roulade makes 4 cakes/roulades preparation time 30 minutes, rising time 1.30 hour-2 hours minimum, plus 30 minutes

Cooking time 15 minutes approximately

 Rosh Hashanah pictures 2014 050_800x532

For the dough

4 sachets of dried yeast (30g approximately)

1 cup lukewarm water 1.5 kg plain flour 150g of sugar 4 eggs, room temperature 150ml milk or soya milk at room temperature 1/2 teaspoon salt 200gr butter or margarine, cut into pieces, room temperature for the Egg Wash 3 egg yolk
12 table spoons of pomegranate sauce

250g of Fig jam

6 Fresh figs

Two pomegranates

Pomegranate syrup In a large cup, mix the yeast to the 1/2 cup of warm water and let rest for 10 minutes until the yeast bubbles.

Meanwhile, combine the flour, sugar and salt into the mixer bowl and incorporate with a spoon. If you use a robot, with a dough hook attachment mix into the flour mixture, the milk and eggs, incorporate and shortly after add the yeast. While the dough is kneading with the machine, add the pieces of butter one by one. Knead for about 7-8 minutes until all the ingredients are incorporated. Place the dough in a large freezer bag closed, to activate the rising process, and leave for about 1.30 hour.

If you don’t have a machine, start mixing with a spoon and then use your hand to start kneading the dough. Using the palm of your hand, stretch the dough and bring it back in the centre and add the butter gradually while you are kneading, this for about 10-15 minutes.


Divide the dough to 4 equal parts. Roll out the dough into a thin rectangle. Spread some pomegranate sauce and add a thin layer of fig jam. Add pieces of fresh fig inside, and some pomegranate grains. Roll like a roulade, cut in two pieces, slash and forms cuts on the inside and form the shape you want either round or long.

Place the roulade on a baking parchment on a baking tray and let proof in a warm place for about 30 minutes. Brush with the egg yolk, sprinkle with pomegranate and pieces of figs and bake in a preheated at 180C fan oven for 25 minutes.




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