Food

Honey, it’s cold outside. Fill your glass

By Richard Ehrlich, January 31, 2013

I’ve just come in from half an hour down the high street, and the soles of my feet feel like ice-cube trays. My fingers are still stiff. I’ve just had the last of the mushroom barley soup and still I feel like walking permafrost. The thought of a warming drink with supper (it’s always braised meat at the moment) is almost enough to make me stop shivering.

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Need a recipe? Check our blog

By Victoria Prever, January 31, 2013

What on earth would you cook Heston Blumenthal for dinner? This was the conundrum faced by Rabbi Sybil Sheridan which she recounted on a new food blog set up by members of Wimbledon and District Synagogue.

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Don’t tell everyone, but my falafel’s kosher

By Victoria Prever, January 24, 2013

Wholesome, kosher food lurks in places you would never expect. There is a whole range of falafelstyle snacks. All 100 per cent kosher, licensed by not just one but three separate Beth Dins — Kedassia, the LBD and SKA — but don’t expect to find them only in the supermarket’s kosher fridges.

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How to eat well: when a change in diet is the best medicine

By Ian Marber, January 24, 2013

According to NHS statistics, the incidence of eczema increased by 40 per cent in between 2000 and 2005, affecting over five million adults and children in the UK, and the numbers continue to grow.

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Don't detox try Madeira instead

By Richard Ehrlich, January 10, 2013

Please don’t tell me you’re detoxing for January. The word means as close to nothing as a word can mean. When it’s attached to a foodstuff – “the miracle detox powers of goji berries” – it makes me grit my teeth in anger.

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How to eat well: the madness of January diets

By Ian Marber, January 10, 2013

January is viewed as a tough month by many people. Short days, long nights, the aftermath of the festive season to deal with and the miserable weather all combine to make it a challenge.
So, given that, why would anyone decide to follow a new diet in the hardest month of the year? It just doesn’t make sense.

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Who will be the cholent masterchef?

By Victoria Prever and Denise Phillips , January 10, 2013

Cholent is a good example of function over form.

Steamy but never sexy, it may not look pretty nor have pretensions of nouvelle cuisine grandeur, but it serves the purpose for which it was evolved — a low cost and minimal-effort meal that will be hot and ready to go for Shabbat lunch.

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Following in the footsteps of Ottolenghi

By Zoe Winograd, January 3, 2013

Until recently, Israel had not been famed for its cuisine. The idea of an Israeli chef being sought after in London would have been laughable. To cater a kosher function maybe, but a draw for foodies? Never.

But Israel is rapidly becoming known for its great food and its chefs have started exporting their talents.

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A quiet New Year's Eve? Take it as red.

By Richard Ehrlich, January 3, 2013

So, another year. Soon to be bidden farewell with another new year’s eve.

Champagne? Dancing? Noise and crowds? Not for me thanks. New year’s eve is an occasion for low-key celebration, at least in my book. And this isn’t solely because I’m getting to be a boring old grump. I’ve liked it that way ever since I was young — a very long time ago.

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The year Jewish cuisine finally hit the big time

By Victoria Prever, January 3, 2013

As we loosen our belts and limber up for the last Shabbat of 2012, it seemed a good time for to reflect on what has made our eyes light up and our mouths water during the past year.

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