I was delighted to be invited back to appear in ITV’s This Morning for the second time. It was such fun making Mini Pumpkin Challah Breads with pumpkin purée from our own homegrown pumpkins inside! Check out This Morning’s website for the full recipe: https://www.itv.com/thismorning/food/allegra-benitahs-mini-pumpkin-bread
I was delighted to be asked to appear on Saturday Morning with James Martin as a Guest Chef. Here’s a short clip of me showing James Martin how to make my signature Pesto Tear and Share Sunflower Challah Bread. Check out the full episode on the ITV Hub https://www.itv.com/hub/james-martins-saturday-morning/2a5159a0081 (broadcast on 8 June 2019).
Here’s a simple recipe for a warming mid-week supper. Gently spiced lamb is easy to make and totally delicious on an early spring evening. Ingredients: 400g cubed lamb 1 large onion (diced) 1 tablespoon extra virgin olive oil 2 carrots (finely chopped) 2 cloves garlic (finely chopped) 1 tin chopped tomatoes 1 small tin tomato … More Adventure 84: Challah Mummy Cooks: Gently Spiced Lamb
Here’s a simple and delicious Monday night dinner: Sticky Date Chicken served with giant wholewheat couscous and a fresh tomato salad. The chicken has been roasting for an hour and a half in a sauce made of date syrup, chopped dates, a splash of red wine vinegar and extra virgin olive oil, a handful of … More Adventure 83: Challah Mummy Cooks: Sticky Date Chicken and Giant Couscous
Here’s a simple recipe for One Pot Saffron Chicken which works well for a relaxed dinner party or just a mid-week supper. Start with a hefty cooking pot with a heavy lid which can go on the hob or in the oven and help the chicken to soak up the fragrant spices and cooking juices. … More Adventure 82: Challah Mummy Cooks: One Pot Saffron Chicken
Here’s a simple salad for a delicious mid-week supper. We used Harlequin Squash because they are so pretty but any type of squash will do. Preheat the oven to 180 degrees C. Prepare the squash and red onions by removing the outer layers and cutting them into small pieces. Place the squash and red onions … More Adventure 81: Challah Mummy Cooks: Warm Roasted Harlequin Squash and Red Onion Salad with Tahini Dressing
Moroccan food is a firm favourite in the Challah Mummy Kitchen because of Challah Daddy’s heritage. I love experimenting with spices often found in North African cuisine and this Chicken Tagine with Green Olives, Pomegranate and Mint is a great showcase for warm and subtle spices. Ingredients: 8-10 chicken thighs 600ml boiling water 4 tablespoons … More Adventure 80: Challah Mummy Cooks: Chicken Tagine with Pomegranate, Green Olives and Mint
We love Rainbow Challah in the Challah Mummy Kitchen, especially during this cold and gloomy winter days. Although we do end up colouring ourselves as well as the Challah while we prepare the different coloured dough, it is great fun to prepare and eat! Challah Boy always said he can “taste the rainbow” when he … More Adventure 79: Rainbow Swirl Challah
Challah Boy and Challah Girl were delighted when our Willow and Wild Box arrived this week. We were expecting “nature inspired fun and learning” in our Box and we were not disappointed. We had such an enjoyable morning planting the seeds (wheat grass and pansies), decorating our own lantern with autumn leaves and making leaf … More Challah Mummy Grows: Willow and Wild Box
This week we are celebrating my daughter, Neroli’s, 3rd birthday so I made Orange Blossom Challah because her name means “essence of orange blossom”. I infused the dough with orange blossom water before the first rise and the smell is absolute divine! Please see the recipe below. The challah is decorated with fresh freesias and … More Adventure 78: Orange Blossom Challah
