Victoria Prever

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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‘Like a book club — only with cake’

By Victoria Prever, October 18, 2012

Baking is sexy.

Cake-, bread- and biscuit-making is no longer bubbe’s domain. A series of whisk-wielding lovelies, headed up by Nigella Lawson and ex-model Lorraine Pasquale, have given it some serious glamour.

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Sauteed escarole with olives

By Manuela Chalon D'Orange, October 11, 2012

Gaeta is on the Italian coast south of the beautiful Val di Comino, where Manuela, proprietress of the Relais Chalons d’Orange gourmet hotel and restaurant, has developed this recipe which combines the blackcurranty piquancy of her local olive with the bitterness of sauteed escarole — a mildly flavoured endive. Use the curly endive variety if you cannot find escarole.

INGREDIENTS

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Pumpkin with Ginger and Turmeric

By Silvia Nacamulli, October 11, 2012

This is a seasonal, easy, and very tasty side dish to accompany fish and chicken. It is great for those on a low-salt diet as the ginger and turmeric already enhance the flavour of the pumpkin. Butternut squash also works very well, and if you don’t have fresh ginger, you can use ground ginger instead.

Preparation time: 40 minutes
Serves 6-8

Ingredients
1 kg pumpkin/butternut squash

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Beating the French at their own game

By Richard Ehrlich, October 11, 2012

Are you sitting down? Good. Then you will not faint in horror when I tell you about someone who owned a house in south-western France and who took with her, every time she drove to stay there, cases of New Zealand sauvignon blanc.

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Hate olives? Here's the cure

By Anthea Gerrie, October 11, 2012

Olives are the marmite of fruit. There is no middle ground — either you love them or you hate them.

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Victoria Plum and Almond Muffins

By Ren Behan, October 4, 2012

English plums are in season at the moment, with Victoria plums being the best known and, in my view, the sweetest variety. These plum and almond muffins make a tasty after-school treat but are equally good served as individual puddings with warm custard or vanilla cream. They’ll keep well in a tin for up to three days — if they last that long.

Makes 12 muffins

Ingredients

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Uncorking a wine revolution

By Stewart Price, October 4, 2012

In the past year, the number of kosher wine merchants in north London has almost doubled. Previously, the choice of kosher wine was limited to that sold in supermarkets and delicatessens or from the three existing stores — Sussers in Temple Fortune and The Grapevine’s two branches in Hendon and Stamford Hill.

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Roasted Portobello mushroom salad

By Geila Hocherman and Arthur Boehm, September 27, 2012

You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette in advance. Bring the salad to room temperature and dress it just before serving.
Serves 6

Ingredients
6 garlic cloves
60ml extra-virgin olive oil
½ tsp kosher (coarse) salt
3 large portobello mushrooms, stemmed, wiped with damp kitchen paper

For the vinaigrette:
60ml freshly squeezed
lemon juice

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Greengage and ginger frangipane

By Victoria Prever, September 27, 2012

This makes a smart dinner party dessert but is surprisingly quick to put together — especially with ready-made pastry. Use 375g of all-butter pastry if using ready-made. If you can’t find greengages, try plums or figs.
Serves 8

Ingredients
For the pastry:
170g plain flour
100g cold butter, diced
2 tbsp caster sugar
1 egg yolk
Ice-cold water

For the filling:
125g butter

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Nutty and fruity rice salad

By Silvia Nacamulli, September 27, 2012

This salad is the result of a great friendship and the love of food that I share with my dear Israeli friend, Einav. The beauty of this wonderful dish, ideal for Succot, is that you can add and remove ingredients as you like. You can use dried figs or prunes instead of dates, for example. Orange and lemon zest is also a tangy and tasty addition.
Serves 4-6
Preparation time: 30 minutes

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Baked globe courgettes with lamb and rice

By Ren Behan, September 27, 2012

Stuffed vegetables are traditional at Succot and these globe courgettes are lovely and sweet when roasted, and hold their shape well when filled. You could also use hollowed long courgettes or roasted peppers or tomatoes.
Serves 4

Ingredients
8 globe courgettes
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
250g minced lamb
2 tsp ground cinnamon

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Moroccan Tagine

By Denise Phillips, September 27, 2012

This tagine is served with couscous, which is made from crushed durum wheat — one of the grains which, the Torah tells us, requires a special blessing in the Succah.
Serves 6

Ingredients
100g flaked almonds
3 tbsp olive oil
12 shallots, peeled
4 cloves garlic, peeled and finely chopped
4 cm fresh ginger, peeled and finely chopped

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Roasted Sweet Potatoes and Fresh Figs

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

This dish depends on the figs being sweet and perfectly ripe. Save yourself work by looking out for products such as balsamic cream or glaze.
Serves 4

Ingredients
4 small sweet potatoes (1 kg)
5 tbsp olive oil
40ml balsamic vinegar ( commercial rather than premium grade)
20g caster sugar
12 spring onions, halved length-ways and cut into 4cm segments
1 red chilli, thinly sliced

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