Food

DIY doughnuts and gourmet Limmud

By Michael Leventhal, November 14, 2013

Chanucah is coming: on November 27 the LJCC is hosting a children’s cookery masterclass including edible menorahs for the festival. Fabienne Viner-Luzzato is running this workshop and also arranging a doughnut decorating at the Ivy House Chanucah Fair on November 24. See www.ljcc.org.uk for details.

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Doing a Jamie for Israel’s lost youths

By Anthea Gerrie, November 14, 2013

What does Wizo have in common with Jamie Oliver? You’d be forgiven for thinking it might just be a penchant for hearty food with a Mediterranean flavour produced in the flagship catering college they sponsor, to judge by the feast their alumni served up recently at an event in London.

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Man in the kitchen: Pasta for marathon man

By Simon Round, November 11, 2013

As someone who writes about and cooks food, I naturally spend a lot of time eating. I realised some time ago that this was beginning to have consequences for my waistline. Being a man, I decided that Weightwatchers and low fat food was not the answer — I could not see myself eating yogurts, cottage cheese and crispbreads all day.

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How to be a modern balaboosta

By Victoria Prever, November 7, 2013

‘Balaboosta” invokes images of a well-covered, dowdy Yiddishe pensioner who force-feeds bridge rolls and chopped liver to anyone within reach.

But New York chef Einat Admony interprets it as a person of any age who tirelessly cooks, cleans and takes care of the physical, spiritual and emotional needs of her family.

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Man in the kitchen: Ode to autumn goulash

By Simon Round, November 4, 2013

When the clocks go back, the leaves begin to flutter to the ground and the temperatures begin to drop, a man’s thoughts turn to goulash.

I’m a huge fan of slow-braising. Although the cooking time is long, there is little effort involved — the oven does most of the work for you and also imparts the flavour. And goulash delivers plenty of that … as long as you do it right that is.

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Popping up at the club

By Victoria Prever, October 31, 2013

Jewish food is not cool. Kosher isn’t trendy.

And yet kosher pop-ups and supper clubs, two of the most on-trend formats, are starting to become a regular occurrence.

New York has led the way and is home to several, including long-standing kosher Brooklyn operation — The Hester — and the Pop Up Shabbat project.

And the trend is gaining momentum here.

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Man in the kitchen: A toast to shakshuka

By Simon Round, October 28, 2013

I Am not a heavy drinker but every now and then I enjoy a small glass of Pinot Grigio — for example, after my nation dramatically qualified for the World Cup in Brazil last week.

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Now we can all get a taste for truffles

By Victoria Prever and Denise Phillips, October 24, 2013

Autumn is truffle season. Not the chocolate variety — which are always in season — but the rare fungus, that grows underground within the living roots of chestnut, oak and beech trees.

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Bite sized bits: Of snack boxes, bacon and trotters

By Michael Leventhal, October 17, 2013

Healthy snacks and kosher are rarely used in the same sentence. Sarah Dembitz has launched Saviour Snacks to change that perception. Boxes of healthy treats including pepper pistachios, chilli olives, and raw cacao bars are sent out on a regular basis or as a one-off gift. Kosher, vegetarian and gluten free snack boxes are available — which can be sent nationwide.

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Man in the kitchen: Pitta to fill you with pride

By Simon Round, October 11, 2013

As you will remember, last week I demonstrated how to make the perfect hummus. What do you mean you didn’t read it? Well, ok, for those of you whose newsagent was having a family crisis or whose dogs were hungry for newsprint, here’s a quick recap.

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