Food

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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How to eat well: Don't overdo the seasonal excess

By Ian Marber, December 22, 2012

As a nutrition professional, I realise that the festive season is the time of the year that my advice will fall on deaf ears. This is the period when it is OK to overdo things — at least that is what the marketing message is and the temptation to comply can be overwhelming.

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A band of indies that really rocks

By Richard Ehrlich, December 20, 2012

If you read this column with any regularity, you have probably noticed that most of the wines recommended here come from national chains. Does this mean that I like those wines better than others? Not for a second.

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Who needs shechita anyway?

By Victoria Prever, December 20, 2012

Ashkenazi food is founded on chopped liver, chicken soup and cholent. But with shechita under attack again, could that be about to change? The traditional form of kosher slaughter is already banned in Sweden and Denmark and is under threat in the Netherlands. Poland has now jumped on the bandwagon.

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Healthy Chanucah Carrot Cake

By Ruth Joseph, December 13, 2012

INGREDIENTS
140g plain flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
5 heaped tbsp ground almonds or walnuts
2 organic free-range eggs
225g fairtrade light brown muscovado sugar
180ml light olive oil
180ml orange juice (equivalent to about 1½ oranges)
Zest of 1½ oranges
Juice of ½ lemon
1 tsp vanilla extract
300g carrots, peeled and finely grated

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How to make the festival even sweeter

By Richard Ehrlich, December 6, 2012

When I was a child we sometimes had chicken for our Chanucah dinner. But mostly it was my mother’s pot roast brisket, which I have already pointed out in these pages was the greatest brisket cooked anywhere since the end of the Babylonian exile. Sadly, we stuck with cookies and pastries instead of doughnuts – not that anyone ever had room for many of them.

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How to eat well: Are these apps advisable?

By Ian Marber, December 6, 2012

Anyone with teenage children will know that smart phones require attention. So much so that they seem to have to be checked every five minutes.

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