Victoria Prever

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.


Denise Phillips’s fruity lamb Cholent from Alsace

By Denise Phillips, January 10, 2013

At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.

Preparation: 20 minutes
Cooking: 18–20 hours
Serves 8

2 tbsp olive oil
4 garlic cloves, sliced
2 onions, peeled and sliced


Who will be the cholent masterchef?

By Victoria Prever and Denise Phillips , January 10, 2013

Cholent is a good example of function over form.

Steamy but never sexy, it may not look pretty nor have pretensions of nouvelle cuisine grandeur, but it serves the purpose for which it was evolved — a low cost and minimal-effort meal that will be hot and ready to go for Shabbat lunch.


Resolve to make more time for whisky

By Richard Ehrlich, January 3, 2013

I never make New Year resolutions. What’s the point of tying good intentions to a date, when you can declare them at any time of year? Before going on to break them, of course.

And I know this from long experience, because every year I resolve to drink more whisky.


Spicy Pumpkin cake

By Fabienne Viner-Luzzato, January 3, 2013

If you like carrot cake, try this gorgeous version using pumpkin with a zingy cream cheese frosting. It may even count as one of your five-a-day.

200g plain flour
2½ tsp baking powder
½ teaspoon bicarbonate of soda
2 tsp ground cinnamon
5 eggs
2 tsp vanilla extract
200g brown Muscovado sugar
100g granulated sugar
300ml sunflower oil


Honey & Co’s Poached quince with curd cheese and honeyed hazelnuts

By Honey & Co, January 3, 2013

To save time you can use fresh ricotta — but it is very easy to make your own curd.
Serves 4

For the quince:
2 large quince
1 cinnamon sticks
4 tbsp sugar
Juice of 1 lemon
For the curd:
600ml pint milk
2tbsp natural yoghurt
2 tbsp lemon juice

For the hazelnuts:
100g hazelnuts
1 tbsp good quality honey

For the vinaigrette:
2 tbsp olive oil


Following in the footsteps of Ottolenghi

By Zoe Winograd, January 3, 2013

Until recently, Israel had not been famed for its cuisine. The idea of an Israeli chef being sought after in London would have been laughable. To cater a kosher function maybe, but a draw for foodies? Never.

But Israel is rapidly becoming known for its great food and its chefs have started exporting their talents.


Rich and indulgent chocolate truffles

By Lisa Roukin, January 3, 2013

Celebrate new year with these sweet treats. If you flavour them with liqueur, it’s nice to halve the mixture into two bowls to make different types.

Preparation: 50 minutes
Makes 48


200g thick creme fraiche
1 tsp vanilla bean paste
420g dark chocolate, finely chopped (minimum 70 per cent cocoa solids)
75g unsalted butter, softened and cut into small pieces


A quiet New Year's Eve? Take it as red.

By Richard Ehrlich, January 3, 2013

So, another year. Soon to be bidden farewell with another new year’s eve.

Champagne? Dancing? Noise and crowds? Not for me thanks. New year’s eve is an occasion for low-key celebration, at least in my book. And this isn’t solely because I’m getting to be a boring old grump. I’ve liked it that way ever since I was young — a very long time ago.


REVIEW: Monkeying about with spice and rice is more than nice

By Michael Leventhal, January 3, 2013

SCHOOL: Spice Monkey
CLASS: Beginner’s

EXPECTATION: Idiot’s guide to Indian vegetarian dishes to save me from the charmless neighbourhood takeaway.

ON OFFER: A basic hands-on class demystifying Indian cookery. 


The year Jewish cuisine finally hit the big time

By Victoria Prever, January 3, 2013

As we loosen our belts and limber up for the last Shabbat of 2012, it seemed a good time for to reflect on what has made our eyes light up and our mouths water during the past year.


A band of indies that really rocks

By Richard Ehrlich, December 20, 2012

If you read this column with any regularity, you have probably noticed that most of the wines recommended here come from national chains. Does this mean that I like those wines better than others? Not for a second.


Caramelised onion and anchovy tart

By Silvia Nacamulli, December 20, 2012

This is great for entertaining. If you leave off the anchovies it is perfect for your vegetarian guests. It is easy to prepare and wonderfully strong in flavour. You can also make individual tartlets by cutting the puff pastry into squares, rounds or rectangles. To ensure the pastry stays crisp, bake the tart directly on an oven tray rather than in a tart dish.


Your chance to choose who wins the Gefiltefest Food Awards 2013

By Victoria Prever, December 20, 2012

On May 19 2013, the fourth Gefiltefest will take place at Ivy House, in north London, home of the London Jewish Cultural Centre.

Founder Michael Leventhal is anticipating a record turnout this year for the food festival which covers almost every aspect of Jewish cuisine.


Who needs shechita anyway?

By Victoria Prever, December 20, 2012

Ashkenazi food is founded on chopped liver, chicken soup and cholent. But with shechita under attack again, could that be about to change? The traditional form of kosher slaughter is already banned in Sweden and Denmark and is under threat in the Netherlands. Poland has now jumped on the bandwagon.


Healthy Chanucah Carrot Cake

By Ruth Joseph, December 13, 2012

140g plain flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
5 heaped tbsp ground almonds or walnuts
2 organic free-range eggs
225g fairtrade light brown muscovado sugar
180ml light olive oil
180ml orange juice (equivalent to about 1½ oranges)
Zest of 1½ oranges
Juice of ½ lemon
1 tsp vanilla extract
300g carrots, peeled and finely grated


Apple, pear and olive oil cake

By Denise Phillips, December 13, 2012

This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.

Preparation: 25 minutes
Cooking: 1 hour
Serves 8

60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda