Victoria Prever

Steph Saffer's Raspberry Truffles

By Steph Saffer, June 20, 2013

INGREDIENTS
75ml whipping cream
150g dark chocolate, chopped
100g frozen raspberries
35g caster sugar
Optional: a splash of raspberry liqueur
Topping of choice, eg cocoa powder and icing powder

Preparation: 30 minutes plus 2-6 hours chilling
Makes approx 30-40 depending on the size

METHOD

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Chocolate Torte

By Shaun Hill, June 20, 2013

Preparation: 1 hour 30 minutes plus cooling
Serves: 8

INGREDIENTS
Torte
225g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
225g unsalted butter
340g caster sugar
6 medium free-range eggs
1 drop vanilla essence
160g ground almonds
140g white breadcrumbs

Ganache icing
110g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
125g icing sugar

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Spilling the beans on chocolate

By Victoria Prever, June 20, 2013

When you bite into your next chunky Kit Kat or bar of Green and Blacks, be thankful for Medieval Jewish foodies.
According to Rabbi Deborah Prinz, it was Jews who first brought chocolate to Europe. Her findings are now explained in a fascinating book entitled On the Chocolate Trail.

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Why the best Pinot Grigio is not Italian

By Richard Ehrlich , June 13, 2013

Now that the weather seems to be warming up, it is time to confront the ugly, intractable question of Pinot Grigio. Sales of these wines have grown steadily, 8 per cent year on year according to the most recent trade figures I’ve seen. They sell as much as Chardonnay and Sauvignon Blanc, and account for around 40 per cent of the Italian wine sold in the UK.

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Berry and white chocolate charlotte

By Fabienne Viner-Luzzato, June 13, 2013

The sharp summer berries cut through the creaminess of this beautiful dessert. You will need to make it the day before serving. It is best made in a Charlotte or jelly dish. If you cannot find either use a deep spring-form tin in which case you would not turn it out but serve it as it is (as shown).

Preparation time: 30 minutes plus overnight chilling
Serves 8

INGREDIENTS
50ml milk

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Rosemary and lemon roast foreleg of lamb

By Denise Phillips, June 13, 2013

The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.

Preparation time: 15 minutes

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The butchers who are cutting the mustard

By Denise Phillips, June 13, 2013

The London kosher meat trade is enjoying a boom. One catalyst has been the horse meat scandal. According to Jackie Lipowicz, chairman of the Licensed Kosher Meat Traders Association: “Customers who have become worried about their meat being adulterated have come back to the kosher shops in greater numbers.”

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Living the Dolce Vita in Venice

By Richard Ehrlich, June 6, 2013

Please don’t hate me: I recently spent six days in Venice. In my defence, I would note that it was for the annual wedding anniversary trip that my wife and I take, and that she hadn’t been there since she was 15.

So she was owed a trip. I, the undeserving, simply tagged along.

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Persian aubergines and saffron sauce

By Claudia Camhi, June 6, 2013

This is delicious served with flat bread or rice.

Serves 8 as a starter

INGREDIENTS
4 aubergines,
Plenty of olive oil, sea salt and pepper
1 large onion, sliced
Handful of pine nuts, toasted
Half a pomegranate, seeds only

For the sauce:
500ml Greek yogurt
Juice of half a lemon
One crushed garlic clove
Pinch of ground saffron
Salt and pepper to taste

METHOD

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T'beet - slow cooked-chicken

By Linda Dangoor, June 6, 2013

The name for this sabbath dish (pictured below) comes from the Arabic tabayit which means to stay overnight — how long t’beet used to be cooked.

Serves 6 to 8

INGREDIENTS
1.5/2kg chicken, preferably a free range mature boiler or free range roaster, skin on
2-3 pieces of cut lemon
White Basmati rice (700ml level in a measuring jug)
3 tbsp olive oil
1 small onion, finely chopped

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When haimishe food is rice with lots of spice

By Zoe Winograd, June 6, 2013

For many of us living in the UK, Jewish cooking is all about the Ashkenazi staples — gefilte fish, cholent and chopped liver.

Yet increasingly, the more exotic Sephardi food traditions are starting to register on our horizons.

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High street rising to the challenge

By Richard Ehrlich, May 30, 2013

Every year a small army of expert tasters descends on London and sniffs, sips and spits its way through thousands of bottles of wine. They are there for the International Wine Challenge, now in its 30th year.

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Aubergine, feta and pomegranate salad

By Silvia Nacamulli , May 30, 2013

This dish is always a hit, and can be served either as a salad or as a vegetarian main course. It is also beautiful as part of a buffet or for a summer meal al fresco.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves 4 - 6

INGREDIENTS
2-3 aubergines, approx 800g
2 tbsp garlic granules
Salt and black pepper
2 tbsp flat leaf parsley, finely chopped

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Mitzvahs and Marrows Piccalilli

By Mitzvahs and Marrows Piccalilli, May 30, 2013

Make this delicious relish at least a month before you want to use it as it will take time for the flavours to develop.

Preparation time: 1 hour
Cooking time: 90 minutes

INGREDIENTS
700ml malt vinegar, and a little extra
2 tbsp coriander seeds
Pinch of salt
510g cauliflower, broken into small florets
1 280g jar silver skin pickled onions
3 tbsp mustard powder
3 tbsp plain flour

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Bottling up the mitzvahs

By Clarissa Hyman, May 30, 2013

‘Our allotment vegetables are delicious! That’s with a capital ‘D’! There are no chemicals, no rubbish, they just taste so different.....so delicious,” Louisa, one of the volunteers in the Mitzvahs and Marrows project, insists.

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Rhubarb and chantilly cream trifle

By Fabienne Viner-Luzzato, May 9, 2013

The pretty pink rhubarb cuts through the creamy sweetness of this trifle making a change to the traditional cheesecake.

Preparation: 20 mins
Cooking: 30 mins
Serves: 8

Ingredients
1kg rhubarb
100g caster sugar
600ml double cream
30-40g icing sugar
250g caramelised biscuits

Method:

Wash and cut the rhubarb into 2cm pieces.

Put it in a large pan with the sugar.

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Lattice topped spinach and ricotta tart

By LIsa Roukin, May 9, 2013

A tart topped with lattice pastry (see left) looks very professional but is simple to make.

Preparation: 20 mins
Chilling: 1 hour
Cooking: 35-40 mins
Serves 8

INGREDIENTS
Pastry
250g plain flour, sifted
1 tsp salt
1 egg yolk
50g butter, unsalted, cubed
90ml water

Egg wash
1 egg yolk
1 tsp sugar
pinch of salt

Filling
250g ricotta cheese, drained
250g spinach

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Light and fluffy lemon cheesecake

By Rosalind Rathouse, May 9, 2013

This was my mother’s recipe and a firm family favourite because it is cheesey but light and not overly sweet.

Preparation: 45 mins
Cooking: 1 hour 20 mins
Serves: 8

INGREDIENTS
For the pastry:
315g flour
3 tbsp sugar
Pinch of salt
1½ tsp baking powder
125g butter
1 egg beaten
100ml sour cream

For the filling:
250g curd or ricotta cheese
250g cream cheese/mascarpone

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Yogurt lemon mousse with strawberry za’atar tuiles

By David Mendes, May 9, 2013

Make the strawberries the day before to infuse.

Preparation: 20 mins
Cooking: 30 mins, plus chilling
Serves: 4-6

Ingredients
235g cold plain yogurt
120g caster sugar
Seeds scraped from ¼ vanilla pod
1 tsp powdered kosher gelatine
100g cold milk
3 egg whites
1 tsp lemon zest
1 tsp lemon juice
For the strawberries:
200g caster sugar
200ml red wine

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Gorgonzola, pear, walnut, oak roast tomato and rocket salad

By Silvia Nacamulli, May 9, 2013

If you haven’t tried oak roast tomatoes yet, I recommend them. They are often sold in farmers’ markets. They have a smoky flavour and add an interesting flair to a dish. Sun blushed or sun dried tomatoes also work well. I like to dress the salad with extra-virgin olive oil and balsamic vinegar, but you can also go the French way and use vinaigrette instead.

Preparation: 10 mins

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