Victoria Prever

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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Time starved and starving? This is the book for you

By Victoria Prever, February 28, 2013

STYLE: Healthy fast fare for foodies.

PREMISE: Food bloggers are the hip thing in cookery writing. Australian Clancy, a former food scientist and the creator of www.thestonesoup.com, is the latest to publish with a collection of simple dishes. As the name suggests, each requires only a handful of ingredients and will be ready in 10 minutes.

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Stock up on claret before it goes east

By Richard ehrlich, February 28, 2013

When the Chinese wine market first started taking off in earnest a few years ago, there were reports of consumers who mixed classed-growth claret with Sprite or Coca Cola. I’ve never been able to verify just how widespread that practice was, but things have moved on since then – thank goodness.

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Basil and garlic macaroni cheese

By Tom Aiken's , February 28, 2013

Very few things can compete with macaroni cheese for warming, homely comfort food and it’s perfect for cold winter nights. I infuse the milk for my cheese sauce with bay and thyme in this simple recipe. It gives the dish a wonderfully herby aroma, and is a delicious twist on a family favourite.

Serves 4

Ingredients
250g macaroni
600ml milk
2 bay leaves
6g thyme
45g butter

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Top baker with a new role

By Victoria Prever, February 28, 2013

At a time when many are wondering where their next crumb is coming from, you could be forgiven for wondering about the business sense — or indeed the sanity — of someone behind another new restaurant.

But the track record of Ran Avidan, co-founder of luxury bakery Gail’s, shows him to be not only in full possession of his marbles, but very much in touch with London’s foodies.

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Purim should be shaken and stirred

By Richard Ehrlich, February 21, 2013

When I was young, Purim engendered a modest amount of excitement at the thought of eating hamantaschen. But hamantaschen were as nothing compared with the kreplach soup we had for lunch. The dish marked the beginning of my lifelong love affair with dumplings.

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