Victoria Prever

Roasted Beetroot and Apple Salad

By Ryan Bartley, December 13, 2012

The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.

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Baked doughnuts with creme patissiere filling

By Lisa Roukin, December 13, 2012

It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”

Preparation time: 20 minutes

Cooking time: 10-12 minutes

Makes 20

INGREDIENTS

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How to make the festival even sweeter

By Richard Ehrlich, December 6, 2012

When I was a child we sometimes had chicken for our Chanucah dinner. But mostly it was my mother’s pot roast brisket, which I have already pointed out in these pages was the greatest brisket cooked anywhere since the end of the Babylonian exile. Sadly, we stuck with cookies and pastries instead of doughnuts – not that anyone ever had room for many of them.

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Fruit tempura with salted caramel dipping sauce

By Ryan Bartley, December 6, 2012

This classic Japanese recipe is traditionally savoury. I have transformed it from a starter into an interesting dessert and teamed it with a salted caramel sauce.

INGREDIENTS

250ml ice-cold sparkling water
½ egg, beaten
100g plain flour plus extra for coating
50g cornflour
½ tsp baking powder
1 apple, cored and sliced
1 pear, cored and sliced

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Cinnamon doughnuts with hot chocolate sauce

By Kevin Mangeolles’s, December 6, 2012

This recipe makes for an entertaining dessert. They’re not doughnuts in the strictest sense of the word, but they do make for a pretty and tasty alternative.

Serves 6

Ingredients

For the doughnuts:
125g plain flour
20g sugar
1 orange, zested
20g butter
20g yeast
1 tbsp milk
1 egg

For the chocolate sauce:
75g dark chocolate, broken into cubes
10g butter
5 tbsp milk

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Herby honey lemon buffalo wings

By Kosher Roast, December 6, 2012

INGREDIENTS

20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying

METHOD

Wash and pat the wings dry and put in a mixing bowl.

Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.

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Mini savoury, spiced filled doughnuts

By Fabienne Viner-Luzzato, December 6, 2012

Makes: 20 turmeric and 20 paprika doughnuts

INGREDIENTS

500g flour, approximately
14g fast action yeast
2 tbs vegetable oil
1 egg
25cl warm water
12cl milk
Flavourings: paprika, dried oregano, turmeric and celery seeds
Oil, for deep frying

METHOD

Mix the flour, yeast, oil, egg, water and milk until the dough forms a neat ball. If it feels dry/wet, add a little water/flour.

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I’m over the moon now I can make perfect macaroons

By Julia Noakes, November 29, 2012

Class: Mastering Macaroons at Atelier des Chefs in the City of London.

Expectation: To make perfect macaroons.

On Offer: Two hours making four selected flavours of macaroons. I chose peanut butter with raspberry, chilli-spiced tonka bean with white chocolate, lime and fresh ginger butter cream, and salted butter caramel.

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Fantastic fizz that needs no nosh

By Richard Ehrlich, November 29, 2012

By the time you read this, trophies will have been presented to the winners of the second annual What Food What Wine (WFWW) competition (www.whatfoodwhatwine.com). The awards were announced in the summer, but there’s a lag before the recipients gather to get their gongs.

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Salmon, spinach and rice en croute

By Lisa Roukin, November 29, 2012

Make these with your children to encourage them to eat fish.

Preparation: 40 minutes
Cooking: 20 minutes
Serves: 4

Ingredients

500g puff pastry
100g long-grain rice
2 salmon fillets, skinless (approx 280g)
2 tsp lemon juice
1 tsp American mustard
80g cream cheese
100g washed spinach
1 egg, beaten
Plain flour, for rolling
4 black olive slices

Method

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Following in Jamie Oliver’s footsteps

By Victoria Prever, November 29, 2012

Natasha Abraham cannot believe her luck. Since September, the 24-year-old has been chef patron of The Orchard — a tiny canteen-style eatery, a stone’s throw from trendy Portobello Road in West London.

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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.

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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

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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

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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.

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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.

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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.

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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

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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.

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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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