Victoria Prever

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


Need a recipe? Check our blog

By Victoria Prever, January 31, 2013

What on earth would you cook Heston Blumenthal for dinner? This was the conundrum faced by Rabbi Sybil Sheridan which she recounted on a new food blog set up by members of Wimbledon and District Synagogue.


Quick vegetable and chickpea curry

By Paul Heathcote, January 24, 2013

This vegetable curry recipe is remarkably simple to make, providing a curry dinner with little wait and fuss. And even though it’s so quick to make, it has a wonderful range of flavours.

1 onion, peeled and cut into quarters
15g of root ginger, peeled and roughly chopped
3 garlic cloves, sliced
125g medium curry paste
250ml of water
1 red chilli, fresh and roughly chopped


Don’t tell everyone, but my falafel’s kosher

By Victoria Prever, January 24, 2013

Wholesome, kosher food lurks in places you would never expect. There is a whole range of falafelstyle snacks. All 100 per cent kosher, licensed by not just one but three separate Beth Dins — Kedassia, the LBD and SKA — but don’t expect to find them only in the supermarket’s kosher fridges.


Buttered beetroot

By James Sommerin, January 24, 2013

Make the most of seasonal veg — this is perfect served with pan-fried mackerel.

Serves 4

2 large beetroots
2 sweet potatoes
Olive oil


Preheat the oven to 190˚C. Cover the beetroot with foil and place in the oven for approximately 1-1½ hours.

Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.


Spiced up sauteed brussel sprouts

By Silvia Nacamulli , January 24, 2013

V Brussels sprouts are often unfairly maligned, but they can be delicious if cooked with a little flair. My favourite way of preparing them is with garlic, anchovies and chilli. The anchovies are important, they will melt and you won’t taste them at the end but they will give a lovely kick. The key to success is good seasoning and to saute them until golden brown.


Jerusalem artichoke and parsnip soup

By Lisa Roukin, January 24, 2013

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4-6

1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper

For the garnish:


Rainbow coloured braised vegetables

By Fabinenne Viner-Luzatto, January 24, 2013

These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
Serves 6-8

1.5 l chicken or vegetable stock
2 courgettes
4 fresh beetroot
2 carrots
2 turnips
2 parsnips


Cheering zingy winter salad

By Victoria Prever, January 24, 2013

This salad works well for Tu B’shvat with its dates and oranges. Add golden sultanas, figs and dried cranberries for a really fruity treat.

2 oranges
4/5 medium carrots, peeled
3 medjool dates, pitted
100g feta cheese
Handful of pecan nuts

For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp maple syrup


Don't detox try Madeira instead

By Richard Ehrlich, January 10, 2013

Please don’t tell me you’re detoxing for January. The word means as close to nothing as a word can mean. When it’s attached to a foodstuff – “the miracle detox powers of goji berries” – it makes me grit my teeth in anger.


Warming minestrone

By Silvia Nacamulli, January 10, 2013

This is the perfect winter soup. The flavour comes from the slowly cooked soffrito, which is the base layer of many Italian dishes. 
The dish tastes even better if left for a day, and it freezes well too.
You can add or remove the vegetables to your taste. I leave them cut chunky, but you can also blitz the soup in a food processor if you prefer a smoother consistency.