Victoria Prever

Tasting the real, rude Israeli food

By Victoria Prever, May 2, 2014

The world cannot get enough of Israeli food. Its chefs and their books are all the rage.

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Lamb kofte with coriander pine nut relish

By Victoria Prever, May 2, 2014

Celebrate Yom Ha’atzmaut with these lamb and coriander kebabs, which can be cooked on the BBQ, grilled or roasted in the oven. They are delicious dipped into the coriander and pine nut relish. Do soak the wooden skewers in cold water before cooking to stop them burning. You can use minced beef or chicken instead if preferred.

Makes: 20

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Jewelled couscous salad

By Annabel Karmel , May 1, 2014

The caramelised pecans and dried cranberries add a delicious, sweet flavour to this salad.

Makes: 4 portions
Preparation: 10 minutes, plus soaking
Cooking: 5 minutes

Ingredients
180 g couscous
300 ml hot vegetable stock
1 red pepper, deseeded and diced
1 bunch spring onions, sliced
1 bunch fresh parsley, chopped
50 g dried cranberries,chopped
25 g butter
75 g pecans

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Chocolate toffee marble cheesecake

By Annabel Karmel, May 1, 2014

This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulce de leche to create the marbled effect.

Makes: 6 portions
Preparation: 30 minutes plus chilling time

Ingredients
100 g digestive biscuits
50 g unsalted butter, melted
150 g full-fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce or dulce de leche

Method

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A fresh bouquet to greet springy days

By Richard Ehrlich, May 1, 2014

At the time of writing, a good percentage of the wine world is congregating in Bordeaux to taste the 2013 vintage in barrel. But not as good a percentage as in earlier years.

Bordeaux’s 2013 vintage was a bit of a disaster, thanks to one of the worst growing seasons anyone can remember. Some wine pros aren’t bothering to taste them.

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Now she's feeding the whole family

By Victoria Prever, May 1, 2014

Can you name the four best-selling cookery book authors in the UK?

The top three come as no surprise: Jamie, Nigella and Delia — so familiar we’ve dropped their surnames.

Number four may be more of a revelation. It is Annabel Karmel, queen of baby purées and toddler snacks.

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Honey, chocolate and plenty to view

By Michael Leventhal, May 1, 2014

Award-winning Honey & Co chefs, husband and wife team Itamar Srulovich and Sarit Packer are busy. Their first book is to be published in June. In the same month, they will also be appearing at Gefiltefest 2014 on 15th and at Hampstead Garden Suburb’s Proms at St Jude’s on the 22nd (www.promsatstjudes.org.uk).

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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.)

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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

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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