Victoria Prever

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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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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