Victoria Prever

Interview: Emma Spitzer

By Victoria Prever, April 30, 2015

Few children enjoy home-baked cheesecake and baklava with their homework, but not many have a MasterChef finalist for their mother. When I arrive at Emma Spitzer's East Finchley home, it is 4pm and her daughters - aged nine, seven, four and two - are tucking in.

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Make room for the tastiest day of the year

By Victoria Prever, April 30, 2015

Gefiltefest, now a fixture in the diaries of many Jewish foodies, celebrates its sixth birthday this year with a number of changes.

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California dreaming

By Victoria Prever, April 23, 2015

'Growing up in New York, I always wanted to be a Jewish cowboy," jokes Jeff Morgan, co-author, with wife, Jodie, of The Covenant Kitchen: Food and Wine for the New Jewish Table.

To date, Jeff has included professional saxophonist (leading the band at the Grand Casino in Monaco, no less), shepherd (yes, really), wine writer and winemaker to his CV, but never cowboy.

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Going up in smoke, Sabra style

By Victoria Prever, April 17, 2015

Next week Israel will be celebrating Yom Ha’atzmaut — Independence Day.

We pay lip service here, but in the land of milk and honey it’s a huge day of feasting.

Janna Gur, founder and chief editor of Israel’s largest food magazine, Al Hashulchan Gastronomic monthly says the day is all about the grill.

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Where are the great kosher restaurants?

By Victoria Prever, March 26, 2015

Jewish and Israeli food has never been so hot. So why are London's kosher restaurants so predominantly meh? Drooling restaurant critics can't get enough of the bright, punchy Middle Eastern flavours being cooked up by Honey & Co, The Palomar, Ottolenghi and a raft of eateries staffed by graduates of his kitchens.

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Ease the slavery at Pesach

By Victoria Prever, March 26, 2015

If you are tired of trotting out the same old Pesach menu, year in, year out, you will be delighted with Paula Shoyer's book of Pesachdik recipes. The book offers not only ideas for Seder night, but also a series of menu suggestions as well as a section of inventive new bakes and desserts.

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Passover bagels

By Nir Elkayam, March 19, 2015

This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.

Makes about 20 bagels

Ingredients:
400ml water
100ml oil (vegetable) or 100g margarine
30g sugar
10g salt
400g matzah cake meal
8 eggs
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels

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Sesame, spice and all things nice: a world of Jewish bakes

By Victoria Prever, March 12, 2015

Anne Shooter was always going to publish a book of recipes, but a chance meeting with Nigella Lawson, finally got the ball rolling.

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Back to the East End for a hamishe treat

By Victoria Prever, February 5, 2015

The Rise and rise of Jewish and Israeli food is hardly news. London is littered with eateries serving haimishe and sabra-style nosh. In many north west London parks, shakshuka is a menu fixture.

However, the most recent opening is worth writing about.

Firstly, Jago restaurant sits on Hanbury Street, slap bang in the middle of the East End Jewish and in spitting distance of Brick Lane.

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Fig, pistachio and olive tapenade

By Victoria Prever, January 29, 2015

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.

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Experience a taste of heaven

By Victoria Prever, January 22, 2015

'It's a Jewish wine tasting - people come to eat," quips kosher caterer, Arieh Wagner, one of the co-founders of the Kosher Food and Wine Experience (KFWE).

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What we will be eating in 2015

By Victoria Prever, January 16, 2015

2014 was the year Israeli chefs showed they really had arrived in kitchens across the world. We also saw the kosher pop-up come of age.

So what's in store for the next 12 months?

JC Food asked the movers, shakers, stirrers and bakers of our food world to share their thoughts on the coming year:

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How to take the no-sugar challenge

By Victoria Prever, January 8, 2015

Sugar is nutrition's public enemy number one - and the start of a new year seemed the time to reduce my family's high sugar consumption.

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Meet Mr Greenand his recipe rehab regime

By Victoria Prever, January 8, 2015

As January rolls around, how many of us resolve to lose the surplus pounds we gained over Chanucah? And how many of us are again shedding weight we took off this time last year?

Someone who knows plenty about losing weight, but also as much about keeping it off, is TV chef and host, Daniel Green, who grew up in Radlett, Herts, but is now based in Minneapolis.

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"Food became the enemy - it took overmy life"

By Victoria Prever, November 23, 2014

Like most of us, Lisa Roukin loves to eat.

"My world revolves around food. As a child I spent most of the time in the larder - arranging the shelves, and having a snack here and there," smiles the chef and cookery teacher.

This led to a struggle with her weight from the age of seven to 13 - when she weighed in at 180 pounds. "I weighed as much as my father.

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Israel's galloping gourmet

By Victoria Prever, November 19, 2014

Yochanan Lambiase is a man on a mission.

His dream? To make kosher food gourmet - Michelin-starred Mehadrin.

"I want to turn the kosher food industry into something global, which will reach the highest levels of gastronomy."

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Fancy a feast? Well, just foragein your fridge

By Victoria Prever, November 7, 2014

Ashkenazi food has its origins in practicality. Cooks with meagre provisions would transform stringy cheaper cuts of meat into tasty tenderness or feed a family on a tiny smidgeon of herring by chopping it with more frugal ingredients.

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Saying it with new flours

By Victoria Prever, October 30, 2014

How many teenagers can boast of writing a cookery book?

Thirteen-year old Olivia (Liv) Daly has penned not one, but two volumes of recipes. Only a handful in the first book, but nonetheless, an impressive feat for someone of her tender years; and even more remarkable as she is on the autistic spectrum, having been diagnosed with Asperger's Syndrome.

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On the trail of stuffed monkeys

By Victoria Prever, October 23, 2014

When our Eastern European forefathers disembarked at St Katherine Docks and walked up the Minories to Whitechapel, one of the first things they would have seen was the food they were used to eating back home.

"The pavement in front of Whitechapel Station was lined with Jewish food stalls," explains Maureen Kendler, lecturer on Jewish history at LSJS, JW3 and the LJCC.

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The perfect time of year for stickies

By Richard Ehrlich, September 21, 2014

People in the wine biz do not refer to sweet wine as “dessert wine”. They may call it “sweeties” or “stickies”, informally. But they know that sweet wines – defined by EU law as those containing over 45g of sugar per litre — are not necessarily at their best when consumed with something sweet at the end of a meal.

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