Victoria Prever

Bring on the '80's revival

By Richard Ehrlich, April 20, 2014

Do you remember Chardonnay? I do. In the 1980s, when the Anglophone world was beginning to learn that there was more to wine than red, white and fizzy, asking for Chardonnay became proof of sophistication. Or so a lot of people thought, anyway – some even gave the word as a name to their new-born girls. (It sure beats Gruner Veltliner.)

More..

Vanilla blondie chocolate cookie bar

By Lisa Roukin, April 18, 2014

These blondies are slightly crisp on top, chewy in the centre and packed with crushed biscuits. Top with a scoop of vanilla ice cream and hot fudge and you have yourself an even better treat. The most delicious way to wave goodbye to Pesach.

Makes: 16 Slices
Preparation: 20 mins
Cooking: 20-22 mins Ingredients
2 eggs, beaten
200g soft light brown sugar

More..

Pot au feu: hearty, warming beef and vegetables

By Fabienne Viner-Luzzato , April 18, 2014

Spring is definitely on the way, but nights are chilly. This traditional French stew makes a good midweek meal for Passover - served with mashed or baked potatoes instead of vermicelli or rice. Do use a cut of meat that has some fat in it - for more flavour.

Serves: 6
Preparation: 30 minutes
Cooking: 1.5 hours to 2.5 hours

Ingredients
A large onion
6 garlic cloves
2 small carrots

More..

It’s sustainable, thank cod

By Clarissa Hyman , April 18, 2014

Jewish cooks are no strangers to cod, but there’s a new cod in town.

Skrei cod is an exceptional variety that comes straight from the cold, clear water of Norway’s beautiful Lofoten Islands, and thus extends the choice available to kosher kitchens.

More..

Cauliflower pizza with pear, blue cheese and almonds

By Lisa Roukin , April 11, 2014

V this pizza is the best invention ever - especially to beat those Passover midweek blues.

Makes: 20–25cm base - 6 slices
Preparation: 60 mins
Cooking: 28-30 mins

INGREDIENTS
1 medium cauliflower head, washed and dried
50g grated mozzarella cheese
1 egg, beaten
white pepper
garlic granules

topping
1 pear, thinly sliced
20g walnuts
50g blue cheese, crumbled

More..

Seared seabass with ginger and coconut milk sauce and toasted flaked almonds

By Silvia Nacamulli , April 11, 2014

This is a quick, delicious main course. Serve it with spinach or a plain green salad. Sea bream also works well.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes

Ingredients
4 tbsp olive oil
4 fillets of sea bass, scaled and skin on
½ onion, finely chopped
2 cloves of garlic, crushed
1 tbsp fresh ginger, grated
Salt and freshly ground black pepper

More..

Coconut Thai fish cakes

By Sharon Lurie, April 11, 2014

With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn’t mean ‘old fashioned’ foods. Who would have thought we would ever eat Thai fishcakes on Pesach?

Makes 12 - 15

More..

Baked pecan Pesach chicken goujons

By Victoria Prever, April 11, 2014

These baked chicken goujons pack a real flavour punch. Walnuts can be used instead of pecans. It can also be made with smoked paprika for an even stronger flavour, but do reduce the salt if you use the smoked variety as it can be quite strong.

Serves: 4
Prep: 20 minutes
Cook: 20 minutes

Ingredients
100g pecan nuts
50g medium matzah meal
½ tbsp sweet paprika
1 tsp salt

More..

Nutty plaice goujons with lemon thyme mayo

By Fabienne Viner-Luzzato , April 10, 2014

Crunchy nuts make a delicious change from matzah meal for these tasty goujons.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

INGREDIENTS
6 large skinned plaice fillets, cut into goujons
100g ground almonds
100g ground walnuts
100g ground pistachios
5 large eggs (three whole and 2 yolks)
1 lemon

METHOD

More..

Zesty lemon almond macaroons

By Silvia Nacamulli, April 4, 2014

Amaretto biscuits are traditional Italian Passover treats as they are made only with egg whites and ground almonds. I add lemon zest to mine to lift the flavour of the almonds. If you are using large eggs you should increase the quantity of the ground almonds and sugar by 10g extra each.

Makes: 25 biscuits
Preparation: 10 minutes
Cooking: 18 – 20 minutes

INGREDIENTS

More..

Chocolate cranberry slice

By Denise Phillips, April 4, 2014

If you are looking for an easy-to-make, family favourite cake for Passover, this has to be the one. It is ideal for the matzah ramble, packed lunch or mid-morning treat. I have used dried cranberries but if you prefer, chopped apricots or raisins can be substituted.
Makes: 16 slices
Preparation: 10 minutes
Cooking: 30 minutes

INGREDIENTS
300g desiccated coconut

More..

Salted almond and pistachio bark

By Jamie Geller, April 4, 2014

Bark is one of the easiest things to make. Just ask any tree. All you need is a microwave and a fridge. And some chocolate.

Preparation: 5 minutes
Cooking: 5 minutes plus 2 - 4 hours chilling time

Ingredients
800g good-quality 60% cacao semi-sweet chocolate, chopped
155g roasted unsalted almonds, chopped
155g roasted shelled pistachios, chopped
½ tsp pure vanilla extract

More..

Coconut and chocolate melting coulants

By Lisa Roukin, April 4, 2014

Coulant literally means ‘flowing’, which is how the centre of this cake should be when hot. For best results chocolate spread should be cold and placed right in the middle of the batter and well covered so it doesn’t dry out. Be adventurous with your fillings - try chestnut puree, or a mixture of peanut butter, chocolate spread and sea salt.

More..

Gluten free coconut matzah rocky road

By Lisa Stander-Horel and Tim Horel, April 3, 2014

This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.

Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)

INGREDIENTS

More..

Why gin is no longer just a mother's ruin

By Richard Ehrlich, March 30, 2014

For a few years now, the white spirit of the moment has been gin. Most bartenders are very happy about this, and so am I. Don’t get me wrong: good vodka is a wonderful thing. But gin is just more interesting. Fiddling around with the botanicals – the flavourings, led by juniper, that give gin its unique flavour – allows distillers to produce an infinite range of drinks.

More..

Muscovado chocolate cupcakes with cocoa nibs

By Paul A Young, March 28, 2014

My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.

More..

Chocoholics identify a sweet gap in market

By Anthea Gerrie, March 28, 2014

What is it about Jews and chocolate?

Britain has more than its fair share of Jewish entrepreneurs making, marketing or simply selling the addictive stuff. Many from unrelated backgrounds — seduced by their inner chocoholics into working with the products of the cocoa bean.

More..

Melanzane alla Parmigiana

By Silvia Nacamulli, March 28, 2014

This is a delicious classic which never fails. It is made with deep fried aubergines and I suggest you stick to this as it tastes far better. Make it seldom but do it right.

Serves: 6 as starter, 4 as a main course
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
4 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
500-600g tomato passata
7-8 leaves fresh basil

More..

Tahini, lemon and garlic hummus

By Lisa Roukin, March 21, 2014

Making your own hummus means that, with practice and by trial and error, you can flavour it just the way you want. Play around with the seasonings like garlic, tahini and lemon juice to obtain a hummus to your taste.
The tahini you use can dramatically affect the flavour of your hummus. Raw tahini is stronger while canned, roasted tahini has a milder, nuttier flavour.

Serves 8-10

More..

A good vintage for kosher wine

By Richard Ehrlich , March 21, 2014

A lot can happen in two years. In 2013 I was unable to attend the annual Kosher Food and Wine Experience, sponsored by Kedem and held at the Park Lane Hotel in Piccadilly. This year, after getting there late (idiotically missed my bus stop), I dived into tasting and quickly became aware of something curious.

More..