Victoria Prever

The grandma making food child’s play

By Victoria Prever, November 15, 2012

How many grandmothers do you know who encourage children to play with their food? Most tut with disapproval while you do your best to enforce discipline.

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Strained before serving?

By Victoria Prever, November 12, 2012

It seemed like a good idea at the time. You invite friends for dinner. Then as the date draws near, the stress and doubts begin.

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No need to be scared of these cheapies

By Richard Ehrlich, November 8, 2012

Every so often a supermarket chain makes an attempt to take the fright-factor out of wine buying. Yes, fright.

Some people find wine incredibly intimidating. For them, staring at the wine shelves is like looking at a menu in an unfamiliar foreign language.

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Nonna Bianca's Lemon Cake

By Silvia Nacamulli, November 8, 2012

This is my favourite cake. It was a classic recipe of my late Italian grandmother. Part of its appeal is that it tastes great using both milk or parve — with white wine instead. The oil as an alternative to butter or margarine makes it moist. It is perfect for tea, breakfast or as a snack any time of the day.

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If you want to get ahead with bread, this is the class you knead

By Lianne Kolirin, November 8, 2012

School: Bake With Maria, London Road, London NW8

Class: An introduction to bread-making

Expectation: The prospect of making bread has always struck me as daunting and time-consuming. I hoped the course would introduce me to the basics and eliminate the fear.

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How the Golan reached the gourmet heights

By Anna Harwood, November 8, 2012

The trend for so-called artisan food — locally sourced food and drink made by individual crafts people — is not particular to the UK. In Israel, business at the Shuk in Jerusalem and the farmer’s market at Tel Aviv’s port is booming. Further north, a new region has emerged as a favourite with foodies — the Golan Heights.

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Low alcohol intoxicating flavour

By Richard Ehrlich, November 1, 2012

We wine scribes do not always stand around at tastings nodding in agreement about every sip that passes our lips. Wine is a matter of personal preference, and even those with well-trained palates disagree about a particular wine.

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Amaretto poached pears with almond brittle

By LIsa Roukin, November 1, 2012

Serves 4
Ingredients
4 concorde or conference pears
1 cinnamon stick
Zest of ½ lemon
Juice of one lemon
450ml water
120g caster sugar
½ tsp vanilla bean paste
2 tbsp Amaretto or other almond-flavoured liqueur

For the almond brittle
75g toasted flaked almonds
150g caster sugar
Groundnut oil, for greasing

Method

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Blueberry Lokshen Kugel

By Denise Phillips, November 1, 2012

You can make this in a large pudding dish or, for a sophisticated alternative, in individual ramekins. Grease and line the ramekin base with a baking parchment circle and reduce the cooking time to about 20 minutes. Turn out to serve.

Serves: 8-10 people
INGREDIENTS
250g thick lokshen noodles
500g cream cheese
50g raisins
2 tbsp brandy
100g blueberries
5 eggs, beaten

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Modern vegetarian cooking from aubergine to zhoug

By Julia Noakes, November 1, 2012

Class: Modern vegetarian cookery

Expectation: To learn some great vegetarian recipes and gain new kitchen skills.

On Offer: A morning of hands-on cooking — and eating — and an afternoon of demonstrations with the opportunity to assist.

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Times are frugal, revisit the kugel

By Denise Phillips, November 1, 2012

In these times of austerity, Ashkenazi cooking has a head start on most. A cuisine partly with roots in the peasant food of the shtetl, it was the diet of a people living in extreme poverty and insecurity.
Countless dishes are made from inexpensive ingredients or based around a small amount of meat or fish and bulked up with cheaper grains or vegetables. Kugels are a perfect example.

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How to eat well: cold comfort in a bowl

By Ian Marber, October 25, 2012

Forget staging a barmitzvah or matchmaking a single 29-year-old, Channel 4 should have got the contenders for Jewish Mum of the Year to come up with a cold remedy. Because every family has their own remedy and they swear by it, but to date there is no proven cure for the common cold.

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Here's how to give your baking a makeover

By Victoria Prever, October 25, 2012

STYLE: Who better to accompany you into the kitchen to whip up a batch of scones than the National Trust? It’s like having your grandma patting you encouragingly on the back. The cover is as beautiful as a National Trust garden.

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The way to beat pinot grigio fatigue

By Richard Ehrlich, October 25, 2012

We don’t hear about chardonnay as much as we used to. Good. In the 1980s, chardonnay was nearly synonymous with white wine. In restaurants and bars customers would ask for “a glass of chardonnay” as if it were a single product, like Coca Cola or Heineken.

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Scary Pumpkin Monster Muffins

By Annabel Karmel, October 25, 2012

You can have fun decorating these tasty pumpkin muffins to look like monsters.

Makes 12

Ingredients

225g plain flour
1 tbsp baking powder
125g butter softened
125g caster sugar
Quarter tsp salt
1 egg
200ml milk
1 tsp ground ginger
1 tsp ground cinnamon
100g raisins
125g pumpkin, peeled and grated

To decorate:

1 tub vanilla frosting
Green food colouring

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Our Euro Kosher Meat Mission

By Lara Platman, October 25, 2012

Eight years ago, my parents, Frances and Bernard Platman, left their antique maps and lithographs stall on the Portobello Road for a gap year. “A good friend of Bernard’s passed away, which inspired us to take up the offer from a fellow market trader of a stay in his farm house in Carcassonne,” says Frances.

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Learning the art of French Cuisine at London's Cordon Bleu Institute

By Amy Goodwin, October 18, 2012

Review of Cordon Bleu one-day taster.

Expectation: The pre-course blurb lists a dazzling array of skills, including French chopping techniques, dry fish curing and sugar syrup preparation.

On Offer: Behind a period stucco facade, the ultra-modern Le Cordon Bleu School offers a one-day taster course for both beginners and experienced cooks.

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Warming reds to drink in moderation

By Richard Ehrlich, October 18, 2012

A recent report from the children’s charity 4Children painted an alarming picture of the overuse of alcohol (among other drugs) by parents, including a headline figure saying that 22 per cent of children grow up with parents who drink “hazardously”. I read the full report and couldn’t find a definition of “hazardous”, but am willing to give the report the benefit of the doubt.

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Lauren Goodger's Rocky Road

By Celebrity Bake Book, October 18, 2012

Ingredients

100g butter, roughly chopped
300g dark chocolate, broken into squares
3 tbsp golden syrup
140g Rich Tea biscuits, roughly crushed
12 kosher pink marshmallows, quartered using scissors
2 x 55g either Maltesers, Milky Way or Crunchie

Method

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Prettiest Pink Beetroot Soup

By Fabienne Viner-Luzatto, October 18, 2012

Serves 6
ingredients
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

Peel the potatoes and quarter them.

Peel the beetroots and cut them in half.

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