Victoria Prever

Crunchy fennel and red onion gratin

By Silvia Nacamulli, April 18, 2013

This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.

Preparation time: 10 mins
Cooking time: 1 hour
Serves 4-6 as side dish or
antipasti

Ingredients
3 large red onions
3 fennel bulbs

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Cohens Bakery's No-bake Cheesecake

By Cohen's Bakery, April 18, 2013

Preparation time: 40 minutes plus chilling time
Serves 6-8

INGREDIENTS
150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.

Method
For the base:

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Kosher bread’s new twist

By Victoria Prever, April 18, 2013

The bread revolution seems to have left the UK’s kosher bakery market behind.

In the past 10 years, artisan bakeries have sprung up all over the country offering all sorts of breads from sourdough to spelt. Israel is regularly touted as one of the trailblazers in the new fashion for handmade artisan loaves — their bakers flocking here.

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Delicious knishes

By Ruth Joseph, April 11, 2013

If you’re planning ahead, make the potato filling the day before and refrigerate.
Makes 24

Ingredients
For the dough:
500g strong white bread flour
1 tbsp dried yeast
1 tbsp honey
225ml warm milk (or water)
4 tbsp light olive oil or melted butter
2 large free-range eggs
1 tsp salt
sesame or poppy seeds, to sprinkle

For the potato filling:
4 large potatoes, scrubbed

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Wines to get you in the party spirit

By Richard Ehrlich, April 11, 2013

Every year, my wife has a birthday party. Not my favourite evening of the year. For me, to paraphrase Jean-Paul Sartre very loosely: “Hell is a crowded room with lots of people.”

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Baked leek and emmental crumble

By Fabienne Viner-Luzzato, April 11, 2013

This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.

INGREDIENTS
For the crumble:
250g flour
125g flaked almonds
250g butter, cubed
For the leek and cheese sauce:
4 large leeks, sliced into 1cm rounds
4 large eggs, beaten
300ml crème fraiche
200g grated emmental
Salt and pepper
Nutmeg, optional

Method

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Everything you could wish to know about the knish

By Ruth Joseph, April 11, 2013

Now that chametz is back on the menu my thoughts return to one of my favourite treats — the knish.

Every nation has its knish or equivalent — the Brits or Cornish love a pasty, the Spanish, empanadas while the Chinese go wild for a wonton. Sephardi Jews plump for a bureka but for Ashkenazi folk, it’s the knish.

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Curly kale salad with mint dressing

By Lisa Roukin, April 4, 2013

Raw, massaged kale salad would definitely be on my final meal list. When kale is massaged, its cellulose structure breaks down and wilts, so the tough fibrous leaves become silky and take on a subtle sweetness.

Discarding any large kale stalks makes it easier to massage and to eat.

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When the chef met the bookseller

By Anthea Gerrie, April 4, 2013

He loves to eat, but when he opened his eclectic bookshop in London’s Temple Fortune and added a little cafe, lawyer-turned-bookseller-and-restaurateur Michael Joseph never imagined it would one day become a dining destination.

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It's no bluff these wines are the real deal

By Richard Ehrlich, March 28, 2013

The annual André Simon Awards for best food and drink book were awarded a few weeks ago. The drinks winner was Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours by Jancis Robinson, Julia Harding and José Vouillamoz (Penguin, £120).

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Fancy feta and mint rolls for Passover

By Denise Phillips, March 28, 2013

These aubergine rolls make a tasty starter and are also perfect for picnics or in a lunch box. The secret of the pretty cooking lines is to ensure that the griddle pan or barbecue is hot and that you leave the aubergine to fry for two to three minutes without turning. If you sprinkle the slices with salt before cooking, it reduces the amount of oil they absorb.

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Sweet potato, pomegranate and pumpkin seed salad

By Denise Phillips, March 28, 2013

This salad makes a lovely, refreshing light supper. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and filled with interesting textures and flavours.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 6

Ingredients
900g (about 2 large) sweet potatoes, peeled and cubed
1 tbsp olive oil
175g rocket leaves

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Make the most of what’s in store

By Denise Phillips, March 28, 2013

Many of you will already have cooked for two Seder nights and numerous other meals so far this Pesach, but by the time it comes to these final days, you might be in need of some inspiration.

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Nutty and nice Pesach rolls

By Fabienne Viner-Luzzato, March 21, 2013

These delicious rolls come either plain (pictured above - far right) or as a nutty version - below.

Plain ROLLS
Makes 20

Ingredients
150g butter or margarine
500ml water
1 tsp salt
2 tbsp caster sugar
175g fine matzah meal
6 large eggs, beaten

Method

Preheat oven to 160°C and line an oven tray.

Melt the butter with the water in a large pan. Add the salt and sugar.

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Spinach and almond cake

By Silvia Nacamulli, March 21, 2013

This is my adaptation of a wonderful old recipe from Florence’s Jewish community. I add more egg whites than is recommended in the original to make it a little lighter. The cake is extremely versatile as it has both sweet and savoury elements. Great for brunch, or as a savoury side dish or as a dessert served on its own or with strawberries and ice cream.

Preparation time: 1 hour

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Mini mushroom and cheese baked frittata

By Lisa Roukin, March 21, 2013

These mini treats are ideal not just for breakfast — especially for children — but for lunch or brunch too. You can try other fillings such as sun-dried tomato, olive and basil, or roasted vegetable, or sauteed courgettes and chopped mint.

Makes 12

INGREDIENTS
1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Sea salt

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Banana and blueberry cinnamon bubelachs

By Victoria Prever, March 21, 2013

My children love a bubelach (or matzah meal pancake) for Passover breakfasts. I up the nutritional value using whole milk as well as either blueberries or banana. For a special treat I add a tablespoon of drinking chocolate (leaving out the sugar) to the basic mix and a handful of raspberries.

Makes: 12 small pancakes

INGREDIENTS
60g fine (cake) matzah meal
Large pinch of salt

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One Seder night question answered

By Richard Ehrlich, March 14, 2013

When I was a young lad, my favourite part of the Seder meal was — I am not kidding — the karpas. In our house it was crinkly parsley (flat-leaf hadn’t appeared on the gastronomic horizon then) and I can still remember swirling it around vigorously in the salt water.

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Halva mousse and poppy seed crumbs

By David Mendes, March 14, 2013

Ingredients
For the mousse:
4g kosher gelatine powder
30g whole milk
500g whipping cream, in 2 halves
50g caster sugar
3 egg yolks
2½ tbsp tahini
2½ tbsp honey
30g halva crumbled to lumps

Method

Soak the gelatine in the milk for 25 minutes.

In a pan bring 250g cream to a boiling point.

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Huge flavours from the tiniest New York kitchen

By Victoria Prever, March 14, 2013

When we last met Deb Perelman of The Smitten Kitchen — her cookery blog for which she cooks and photographs recipes from her tiny New York kitchen — she was regularly cooking (virtually of course) for four million people.

Fast-forward two years and Perelman’s audience has more than doubled, with close to 10 million salivating readers clicking on her site each month.

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