Victoria Prever

Lavender rose and berry cheesecake

By Fabienne Viner-Luzzato, May 22, 2014

According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.

Serves: 6-8
Preparation: 35 minutes plus 30 minutes chilling
Cooking: 45 minutes

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Lemongrass Halibut with coriander and peanuts

By Kim Kushner, May 16, 2014

It’s probably not every day that you pick up a stick of lemongrass at the supermarket. I usually like sticking to ingredients that I am familiar with, but I recently took the plunge with lemongrass, and I am so glad that I did. Its bright flavour brings an exotic note to halibut. To use it, cut off the lower bulb and remove the tough, outer leaves.
Serves 6:

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Mujaddra

By Silvia Nacamulli , May 16, 2014

This wonderful quintessentially Middle Eastern dish is a combination of rice, lentils and onions, and exquisite spices.

Serves: 6
Preparation:
Cooking: 30 minutes

Ingredients
8 tbsp extra virgin olive oil
1 tsp rock salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground caraway
1 cinnamon stick
250g mix of red Camargue, brown basmati and wild rice; or plain basmati rice

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Eat, drink, listen, cook, share and be merry

By Michael Leventhal , May 16, 2014

This year will mark the fifth Gefilte-fest festival. The first, in October 2010, was organised in just six weeks and attracted 200 visitors.

That has more than tripled — last year’s festival at the London Jewish Cultural Centre attracted more than 600 people and this year we expect more again as well as more than 25 food stalls.

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Following in Grandma’s footsteps

By Rosa Doherty, May 8, 2014

Claudia Roden is one of the most famous names in Middle Eastern cookery. Now food has become a family affair.
She has been joined in the kitchen by grandson Cesar, who, last Spring, launched gourmet artisan ice-lolly company, Ice Kitchen, last spring with his aunt (Claudia’s daughter) Nadia Roden.

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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

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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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