Food

Lament for the lost latkes

By Marcus Dysch, October 25, 2012

Latke lovers are in crisis after food company Rakusen’s shelved Britain’s most popular kosher frozen potato products.

Fans of the treat have said that Chanucah will never be the same after Rakusen’s ended production of its Mister Rak’s range.

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On the Knesset menu: dead cat soup

By Sahar Zivan, October 18, 2012

The announcement of an early election in the past week by Prime Minister Benjamin Netanyahu brings to an end the 18th Knesset, the longest serving parliament in the past two decades.

A report in Ma’ariv has revealed some of the more stomach-turning goings-on during the four-year session.

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How to eat well: Is fasting the key to a longer life?

By Ian Marber, October 11, 2012

Trends in nutrition and dieting come and go as quickly as those in fashion, and thanks to tweets and messages I receive online, I can get a clear idea of what people are talking about, and what’s coming soon in the world of nutrition (Twitter affords me the equivalent of a front-row seat at a Burberry show).

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How to eat well: Beware brand extension

By Ian Marber, September 27, 2012

In the age of the savvy consumer, brands offer a shorthand way of knowing what you are buying. Familiarity allows us to make a quick decision to purchase based on what we understand about the brand’s values, such as quality, consistency, provenance or history.

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How to eat well: Sugar? I never touch the stuff

By Ian Marber, September 27, 2012

I am often asked what I eat, but rather than list everything, I find that it easier to say what I don’t eat.
Firstly, as I was born with coeliac disease, an intolerance to gluten, I can’t eat wheat, barley or rye. I have an unpleasant reaction, one that I will gloss over in print, to allium, especially garlic, raw onions and chives, so those are out too.

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How Kellogg's keeps the Corn Flakes kosher in the world’s biggest cereal factory

By Jonathan Kalmus, September 20, 2012

Down the road from Manchester United’s Old Trafford ground there is another equally famous institution, but, unlike United, this one has its own kosher stamp.

This is Kellogg’s Trafford Park factory, all one million square feet of it, the largest cereal-producing plant in the world and home to some of the nation’s favourite breakfast foods.

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Light and moist honey cake

By Roy Levy, September 13, 2012

Makes 2 loaf cakes

INGREDIENTS
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey

For the syrup
110g honey
40ml water

Method

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The great New Year bake-off

By Anthea Gerrie, September 13, 2012

Every September since Israeli cake maestro Roy Levy was lured to Britain by the Gail’s bakery empire, he finds himself in demand.

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The couple defying Munich’s Nazi legacy with meatballs and dumplings

By Monica Porter, September 6, 2012

Of all the cities in which a Jewish Holocaust survivor might choose to open a restaurant, a mere 15 years after the end of the Second World War, Munich, birthplace of the Nazi movement, would be the least appealing option. At least, you would think so.

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