Victoria Prever

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

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


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.


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.


Cornes de gazelle — Tunisian ‘gazelle horn’ biscuits

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 40

1 egg, beaten
75ml white wine plus a few drops
50g caster sugar
½ tsp baking powder
25ml vegetable oil
300g plain flour (approx)
Icing sugar, to dust

For the marzipan:
300g ground almonds
150g icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)



Marzipan fruit bites

By Fabienne Viner-Luzzato, February 21, 2013

I buy shelled pistachios and grind them in a food processor. Pasteurised egg whites can be found in many supermarkets. Freeze any leftovers in ice-cube trays or small pots.

12 Medjool dates, halved and pitted
12 ready-to-eat dried pitted prunes, halved
300g ground almonds or pistachios
150g icing sugar (per 300g of nuts)
A few drops almond extract
2 pasteurised egg whites


‘Yoyos’ — honeyed doughnuts

By Fabienne Viner-Luzzato, February 21, 2013

Makes: 12

1 egg
3 tbsp sunflower oil
25g caster sugar
1 tsp vanilla sugar
150g self raising flour
Sunflower oil to fry
150g runny honey, to glaze


Beat the sugars and egg in a bowl and add the oil.

Add the flour gradually mixing with your hands if possible. The dough must be soft but not sticky.

Preheat the oil in a deep pan.


Libyan Safra for Purim

By Silvia Nacamulli, February 21, 2013

Safra, also called sefra, is an aromatic semolina dessert from the Jewish community of Tripoli, Libya, and a fun Purim treat. Rome’s cuisine benefited when the Libyan Jews found refuge in Italy in 1967. The honey and orange glazing give a rich flavour and adds a lovely sheen to the almond and sesame seed topping.

Preparation time: 50 minutes
Makes 20 approx

300g semolina


Black cherry and almond hamantaschen

By Ruth Joseph, February 14, 2013

The most important thing with hamantaschen is ensuring you have the time to enjoy making them:

Ideally make the dough and fillings in advance and then assembly is easy.

For the best flavour, make the dough the day before and leave it to rise overnight in the fridge.

If making proper mohn filling, leave time for it to cool properly


Traditional hamantaschen

By Denise Phillips, February 14, 2013

This recipe uses a sweet shortcrust pastry dough coated with colourful hundreds and thousands for a festive feel.

Preparation: 30 minutes plus resting time
Cooking: 20 minutes
Makes approximately 20
For the pastry:
285g plain flour
150g unsalted butter or margarine
Zest of 1 lemon
2 tsp lemon juice
1 egg
75g caster sugar

For the fruit filling:
75g sultanas


Apricot-cranberry and Coconut-chocolate-hazelnut hamantaschen

By Geila Hocherman, February 14, 2013

My “hamentashing” has resulted in these delicious new fillings. Adding breadcrumbs ensures they stay put. I like to prepare everything the night before and form and bake the next day. It’s necessary to make and freeze the chocolate filling in advance.

Makes 36

For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
150g sugar


All you need to know about hamantaschen

By Denise Phillips, February 14, 2013

With Purim approaching, our thoughts turn to colourful costumes, cocktails and baskets of edible goodies.


A wine-maker's tale (tears included)

By Victoria Prever, February 8, 2013

Wine can lead men to ruin. It led Jeff Morgan to religion.

Morgan makes what Robert Parker — one of the world’s most the most respected and well-know wine critics — has described as “the best kosher wine in the US”. His wines are served in world-famous restaurants, such as The French Laundry, Spago and Chicago’s Trump Tower.


Apple, cinnamon and chestnut tart

By Fabienne Viner-Luzzato , February 7, 2013

For the pastry:
250g plain flour
125g butter, in small cubes
100ml cold milk
75g caster sugar

For the filling:
1kg dessert apples
200g chestnut cream
6-8 cooked chestnuts roughly chopped



Jammy sweetheart butter cookies

By Lisa Roukin, February 7, 2013

Preparation: 20 minutes
Cooking: 10-12 minutes
Makes 16 cookies

140g unsalted butter, slightly softened and cubed
225g self-raising flour, sifted (plus for rolling)
128g caster sugar
½ tsp icing sugar
1 egg, beaten
½ tsp vanilla extract
2 pinches salt
4 tbsp strawberry or raspberry jam
Icing sugar to dust


Preheat oven to 180°C


‘The greatest kosher wine i’ve ever tasted’

By Richard Ehrlich, February 7, 2013

Jeff Morgan is responsible for Covenant Cabernet Sauvignon, widely regarded as the greatest kosher wine made in the United States – and sometimes the world. It is certainly the greatest kosher wine I have ever tasted. So he seemed an ideal person to answer questions about kosher wine-making.


A wine-maker’s tale (tears included)

By Victoria Prever, February 7, 2013

Wine can lead men to ruin. It led Jeff Morgan to religion.

Morgan makes what Robert Parker — one of the world’s most the most respected and well-know wine critics — has described as “the best kosher wine in the US”. His wines are served in world-famous restaurants, such as The French Laundry, Spago and Chicago’s Trump Tower.


Honey, it’s cold outside. Fill your glass

By Richard Ehrlich, January 31, 2013

I’ve just come in from half an hour down the high street, and the soles of my feet feel like ice-cube trays. My fingers are still stiff. I’ve just had the last of the mushroom barley soup and still I feel like walking permafrost. The thought of a warming drink with supper (it’s always braised meat at the moment) is almost enough to make me stop shivering.


Rainbow Coat Cookies

By Wimbledon and District Reform Synagogue Playshul, January 31, 2013

We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.

225g softened butter
110g caster sugar
275g plain flour
Food colouring


Preheat your oven to 180°C and grease a baking tray.


Chicken, apricot and ginger tagine

By Lisa Roukin, January 31, 2013

This is delicious served with couscous.

Preparation: 30 minutes
Cooking: 90 minutes to 2hrs
Serves 4-6

8 chicken thighs
2 tbsp olive oil
Garlic granules
1 onion, finely chopped
1 tbsp ginger, peeled and grated
1-2 (depending on preference) red chillies, deseeded and finely chopped
1 cinnamon stick
250g ready-to-eat dried apricots
2 tbsp honey


Almond whisky honey cake

By Claudia Camhi, January 31, 2013

This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.

5 tbsp runny honey
100g softened butter
4 eggs
150g caster sugar