Victoria Prever

G’day, mate? Not when Aussie rules

By Richard Ehrlich, November 22, 2012

Highlight of the month: a BBC4 broadcast called Chateau Chunder: When Australian Wine Ruled the World. It told the story of how the Aussies conquered the UK market. If you missed it, I urge you to find it on catch-up.

More..

tibits's Spinach and Feta Lasagne

By tibits, November 22, 2012

Well known in its native Switzerland, tibits is a vegetarian restaurant chain that has opened in London. This recipe comes from its new cookbook.
Preparation: 60 minutes

Ingredients
160g feta cheese
200g tomatoes
500g fresh spinach
1 onion
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water

More..

Caramelised endives or fennel

By Catherine Phipps, November 22, 2012

I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.

INGREDIENTS

More..

Better under pressure

By Anthea Gerrie, November 22, 2012

Did you know that you can make chicken soup in a under an hour? And not from a packet, but authentic, clear soup made from raw meat and fresh vegetables and herbs, ready to go in 30 minutes.

No, this is not an example of the kitchen wizardry practised by the likes of Heston Blumenthal. It is not even achieved using a now relatively old-fashioned microwave oven.

More..

Obama needs sherry in his cabinet

By Richard Ehrlich, November 17, 2012

When it was confirmed that Barack Obama had defeated Mitt Romney, I breathed a sigh of relief. Not because of the politics – those are views I keep to myself, at least in print – but because I couldn’t bear the thought of such a comprehensive abstainer in the White House.

More..

Pear and apple creme brulees

By Fabienne Viner-Luzzato, November 16, 2012

Makes 6–8 ramekins
INGREDIENTS
5 egg yolks
75g caster sugar
500ml of double cream
Cinnamon (optional)
1 vanilla pod
3 apples and 3 pears, peeled, quartered and cored
2 tbsp caster sugar
5-6 tbsp demerara sugar

METHOD

Stew the fruit gently until soft but not mushy. Sprinkle with 2 tablespoons of caster sugar and some cinnamon if wished.

More..

Nicer Rice Pudding

By Judy Jackson, November 15, 2012

Any child can make this — the tricky part is putting it in and taking it out of the oven.
If you have a vanilla pod, cut it in half, scrape out the seeds and add it to the milk at the beginning. This gives it an extra nice flavour. If you like your pudding very smooth, you can add some cream at the end. Eat it either warm or cold.

Serves about 4 people.
You need a shallow

More..

Easy peasy crispy crunchy chips

By judy jackson, November 15, 2012

Ask any chef how to make chips and they will say they need to be fried twice: first at medium heat, then in hotter oil. Now comes a totally different view: you can fry the potatoes once, starting with stone-cold oil.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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

More..

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

More..

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.

More..

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.

More..

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.

More..