Victoria Prever

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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Spice Cookies

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

Makes 16 cookies

INGREDIENTS
125g currants
2 tbsp brandy
240g plain flour
½ tbsp of best-quality cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp each ground cinnamon, allspice, ginger and nutmeg
¼ tsp salt
150g good-quality dark chocolate, coarsely grated
125g unsalted butter, at room temperature
125g caster sugar
1 tsp vanilla essence

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Stuffed aubergine with lamb and pine nuts

By Yotam Ottolenghi and Sami Tamimi, September 20, 2012

These are deliciously hearty and best served with bread or simple rice and pickles on the side.
Serves 4 generously.

INGREDIENTS
4 medium aubergines (about 1.2kg), halved lengthways
6 tbsp olive oil
1 tsp ground cumin
1½ tbsp sweet paprika
1½ tbsp ground cinnamon
2 medium onions (340g in total), finely chopped
500g minced lamb
50g pine nuts
20g flat-leaf parsley, chopped

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How Yotam Ottolenghi is inspired by Jerusalem’s culinary mish-mash

By Victoria Prever, September 20, 2012

Yotam Ottolenghi’s passion for the food of his homeland is no secret. Last year’s award-winning BBC4 documentary, Jerusalem on a Plate, was a very public love letter. Jerusalem’s food is, he says: “The perfect expression of a mish-mash of cultures”. It was this mixture of cuisines, he adds, that “inspired me to cook”.

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Crunchy fig and pistachio biscotti

By Denise Phillips, September 13, 2012

Biscotti are twice-baked Italian biscuits that you can enjoy any time — delicious with morning coffee, afternoon tea or as an impressive petit four to complete a gourmet dinner.

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Light and moist honey cake

By Roy Levy, September 13, 2012

Makes 2 loaf cakes

INGREDIENTS
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey

For the syrup
110g honey
40ml water

Method

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The great New Year bake-off

By Anthea Gerrie, September 13, 2012

Every September since Israeli cake maestro Roy Levy was lured to Britain by the Gail’s bakery empire, he finds himself in demand.

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Californians that really take the brisket

By Richard Ehrlich, September 13, 2012

I am surely not the only person whose favourite childhood moment of Rosh Hashanah came with the blowing of the shofar. I may sometimes have had trouble sitting still during the rest of the service, but the thrilling blasts roused me to instant alertness.

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Beware brand extension

By Ian Marber, September 13, 2012

In the age of the savvy consumer, brands offer a shorthand way of knowing what you are buying. Familiarity allows us to make a quick decision to purchase based on what we understand about the brand’s values, such as quality, consistency, provenance or history.

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Granny Smith's Melting Fruity Roast

By Sharon Lurie, September 6, 2012

This is dedicated to my grandmother, Gracie Smith, aka Granny Smith. Rosh Hashanah is apple and honey time and I couldn’t think of a better time to dedicate a recipe to such a sweet person. She loved singing (a soprano, at that), especially for her guests after supper. She may not have had the vocals of Sarah Brightman, but she had a full house whenever she could.

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Honey-roasted tomato lamb tagine

By Fabienne Viner-Luzzato, September 6, 2012

Honey-roasted cherry tomatoes are perfect with the salty, lemony lamb casserole in this traditional Sephardi Rosh Hashanah dish. Serve with saffron or turmeric rice or couscous.
Serves: 6-8

Method
Sunflower oil
2 large onions, sliced
6 garlic cloves, finely chopped
1.5kg of lamb shoulder, cubed
1 x 450g tin of chopped tomatoes
2 tbsp harissa
Paprika
1 lemon, halved

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Sticky toffee apple cake

By Ruth Joseph, September 6, 2012

This sticky toffee honey pudding is enriched with the tartness of cooking apples for the perfect yom tov dessert. And it keeps for days and remains sticky and moreish.
Serves 8–10

INGREDIENTS
225g plain flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
120g butter or dairy-free margarine
120g dark brown muscovado sugar
150ml honey (or golden syrup)
2 organic free-range eggs

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Hidden apple, honey and cinnamon cake

By Victoria Prever, September 6, 2012

My mother would always make a cake with apples from our garden. It would usually be a tray bake — large enough to feed the whole family and any visitors. I’ve made this cake with her recipe, but using a round tin and adding honey.
Serves 8

Ingredients
For the apples:
4-5 medium sized English apples. I used Granny Smiths
1 tsp cinnamon
1 tbsp soft brown sugar
1 tbsp runny honey

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Honey-roasted fig and goats cheese salad

By LIsa Roukin, September 6, 2012

This fruity salad makes a great starter or light lunch served with crusty bread. You can vary it by using different honey such as orange blossom or ones infused with lavender, rosemary, or lemon.
Serves 4-6

Ingredients
8 ripe fresh figs, washed
150g goats cheese, crumbled
2 tsp acacia honey
2 handfuls walnuts, toasted
Handful of pistachios, roughly chopped

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Summertime Shabbat Steak Salad

By Sharon Lurie, August 30, 2012

This is wonderful for Shabbat lunch. The steak can be prepared ahead, refrigerated and brought to room temperature the next day. The marinade makes a delicious sauce but do boil it before serving, as it is dangerous to eat marinade from raw meat. This recipe calls for rib eye, which will provide two thick pieces of meat when halved and which you can cut into slivers when cooked.

Serves 6-8

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Griddled courgettes, tomato, feta and mint salad

By Ren Behan, August 30, 2012

Courgettes and tomatoes are plentiful at the moment. The summer flavours are lifted with fresh-tasting feta and garden mint, with a light cumin-scented dressing. Edible flowers, such as white nasturtium add a pretty touch, or you can sprinkle over dandelion petals from the garden.

Serves 2
Ingredients
2-3 large courgettes, washed
4 medium, ripe tomatoes
100g feta cheese, cubed

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The holiday tipple that travels rather well

By Richard Ehrlich, August 30, 2012

My apologies if this news annoys you, but by the time you read this, I will be in the Languedoc. My wife and I go to the same area most years, accompanied by whichever of our children deign to grace us with their presence. And whenever we drink white wine down there, we drink Picpoul de Pinet.

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How to Gain from a Windfall

By Victoria Prever, August 30, 2012

Every year Rochelle Schwartz noticed her neighbours’ garden disappearing under a mountain of unwanted apples. Horrified at the waste of perfectly good fruit, she found a solution. She, her husband, Peter Newton, and friend John Burgess co-founded London Glider Cider — producing a cider made entirely from apples picked from the gardens of suburban homes.

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How to Eat Well: Intolerances put to the test

By Ian Marber, August 30, 2012

Few things divide the nutrition professionals as much as the subject of food intolerances. Over the last decade I have heard of innumerable therapists all too glad to “diagnose” their clients with some food intolerance that is causing any number of symptoms.

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Roast peaches with lemon thyme

By Robert Thompson, August 23, 2012

These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Serves 4
Preparation: 25 minutes
Cooking: 20 minutes

INGREDIENTS
6 peaches
1 bunch of lemon thyme
1 tbsp of honey
1 tbsp of brown sugar
Vanilla ice cream
250ml of double cream
250ml of milk
6 egg yolks

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