Victoria Prever

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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Carciofi all Guidia — fried artichokes

By Silvia Nacamulli, May 2, 2013

This is my desert island dish — translated as Jewish-style artichokes — the most renowned traditional Roman Jewish recipe. Use artichokes. which are tender and with as little hair inside as possible.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

Ingredients:
4 fresh artichokes
1-1.5l Sunflower oil
2 lemons, quartered

Method:

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Peach and ricotta crepes

By Golan Heights Winery, May 2, 2013

Ideally use ripe fruit for this dish. As peaches are not yet really in season you may prefer to use plums.

Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 10

Ingredients
Crêpe:
50g butter, melted and cooled
300ml milk
2 eggs
130g plain flour
3 tbsp sugar
1 tsp vanilla extract
Oil for frying

Peaches:
3 tbsp sugar
30g butter

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No longer cheesed off

By Victoria Prever and Anna Harwood, May 2, 2013

With Shavuot approaching thoughts turn to all things dairy. And it is an area close to the hearts of many Israelis.

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Denied a Jewish education. Why?

By Victoria Prever, April 28, 2013

Last week, my four-year-old son lost his place at Clore Shalom school. And so, at the end of this term, he will be forced to leave an institution with a religious ethos that mirrors our own Jewish beliefs.

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Chocolate and chilli tart with lime

By Robert Thompson, April 25, 2013

Preparation time: 1 hour, plus infusion time
Cooking time: pastry 25 minutes; filling 20 minutes
Serves: 8

INGREDIENTS
Pastry case:
250g plain flour
100g icing sugar
35g ground almonds
125g unsalted butter, plus more for greasing
1 egg; and for glazing, 1 yolk
Filling:
400g 70 per cent dark chocolate, roughly chopped
350ml double cream
3/4 tsp chilli flakes
150ml milk

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Glazed smoked brisket slab with a spiced red cabbage relish

By Sharon Lurie, April 25, 2013

Ask your butcher for a whole piece of brisket already cooked and smoked

Preparation time: 25 minutes, plus soaking time
Cooking time: 90 minutes
Serves 6-8

Ingredients
2 kg whole piece ready-cooked smoked brisket
For the glaze:
85ml honey
65g brown sugar
75g tomato sauce
1 tbsp red wine vinegar
RED CABBAGE RELISH
1 red cabbage, finely shredded

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Overheard: ‘Is placenta kosher?’

By Michael Gefiltefest, April 25, 2013

We are heading towards the pinnacle of the Gefiltefest year with the fest taking place on the 19th of next month.

It is not too late to vote in the JC-Gefiltefest 2013 Food Awards. Who makes Britain’s best challah? Will Kaifeng scoop the Best Kosher Restaurant award for the third year running? Cast your votes at www.thejc.com/promotions/gefiltefest-jewish-chronicle-2013-food-awards

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Israel: ‘A real foodie destination’

By Victoria Prever, April 25, 2013

Rachel Johnson got her first taste of Israel 30 years ago when she and big brother Boris spent their summer — she on a post-school gap year and he on a holiday while at Oxford University — working on a kibbutz.

“My father was married to Jenny Sieff whose father, Teddy Sieff, was the then head of Marks and Spencer,” she recalls.

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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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