Victoria Prever

Blueberry Lokshen Kugel

By Denise Phillips, November 1, 2012

You can make this in a large pudding dish or, for a sophisticated alternative, in individual ramekins. Grease and line the ramekin base with a baking parchment circle and reduce the cooking time to about 20 minutes. Turn out to serve.

Serves: 8-10 people
INGREDIENTS
250g thick lokshen noodles
500g cream cheese
50g raisins
2 tbsp brandy
100g blueberries
5 eggs, beaten

More..

Modern vegetarian cooking from aubergine to zhoug

By Julia Noakes, November 1, 2012

Class: Modern vegetarian cookery

Expectation: To learn some great vegetarian recipes and gain new kitchen skills.

On Offer: A morning of hands-on cooking — and eating — and an afternoon of demonstrations with the opportunity to assist.

More..

Times are frugal, revisit the kugel

By Denise Phillips, November 1, 2012

In these times of austerity, Ashkenazi cooking has a head start on most. A cuisine partly with roots in the peasant food of the shtetl, it was the diet of a people living in extreme poverty and insecurity.
Countless dishes are made from inexpensive ingredients or based around a small amount of meat or fish and bulked up with cheaper grains or vegetables. Kugels are a perfect example.

More..

How to eat well: cold comfort in a bowl

By Ian Marber, October 25, 2012

Forget staging a barmitzvah or matchmaking a single 29-year-old, Channel 4 should have got the contenders for Jewish Mum of the Year to come up with a cold remedy. Because every family has their own remedy and they swear by it, but to date there is no proven cure for the common cold.

More..

Here's how to give your baking a makeover

By Victoria Prever, October 25, 2012

STYLE: Who better to accompany you into the kitchen to whip up a batch of scones than the National Trust? It’s like having your grandma patting you encouragingly on the back. The cover is as beautiful as a National Trust garden.

More..

The way to beat pinot grigio fatigue

By Richard Ehrlich, October 25, 2012

We don’t hear about chardonnay as much as we used to. Good. In the 1980s, chardonnay was nearly synonymous with white wine. In restaurants and bars customers would ask for “a glass of chardonnay” as if it were a single product, like Coca Cola or Heineken.

More..

Scary Pumpkin Monster Muffins

By Annabel Karmel, October 25, 2012

You can have fun decorating these tasty pumpkin muffins to look like monsters.

Makes 12

Ingredients

225g plain flour
1 tbsp baking powder
125g butter softened
125g caster sugar
Quarter tsp salt
1 egg
200ml milk
1 tsp ground ginger
1 tsp ground cinnamon
100g raisins
125g pumpkin, peeled and grated

To decorate:

1 tub vanilla frosting
Green food colouring

More..

Our Euro Kosher Meat Mission

By Lara Platman, October 25, 2012

Eight years ago, my parents, Frances and Bernard Platman, left their antique maps and lithographs stall on the Portobello Road for a gap year. “A good friend of Bernard’s passed away, which inspired us to take up the offer from a fellow market trader of a stay in his farm house in Carcassonne,” says Frances.

More..

Learning the art of French Cuisine at London's Cordon Bleu Institute

By Amy Goodwin, October 18, 2012

Review of Cordon Bleu one-day taster.

Expectation: The pre-course blurb lists a dazzling array of skills, including French chopping techniques, dry fish curing and sugar syrup preparation.

On Offer: Behind a period stucco facade, the ultra-modern Le Cordon Bleu School offers a one-day taster course for both beginners and experienced cooks.

More..

Warming reds to drink in moderation

By Richard Ehrlich, October 18, 2012

A recent report from the children’s charity 4Children painted an alarming picture of the overuse of alcohol (among other drugs) by parents, including a headline figure saying that 22 per cent of children grow up with parents who drink “hazardously”. I read the full report and couldn’t find a definition of “hazardous”, but am willing to give the report the benefit of the doubt.

More..

Lauren Goodger's Rocky Road

By Celebrity Bake Book, October 18, 2012

Ingredients

100g butter, roughly chopped
300g dark chocolate, broken into squares
3 tbsp golden syrup
140g Rich Tea biscuits, roughly crushed
12 kosher pink marshmallows, quartered using scissors
2 x 55g either Maltesers, Milky Way or Crunchie

Method

More..

Prettiest Pink Beetroot Soup

By Fabienne Viner-Luzatto, October 18, 2012

Serves 6
ingredients
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

Peel the potatoes and quarter them.

Peel the beetroots and cut them in half.

More..

‘Like a book club — only with cake’

By Victoria Prever, October 18, 2012

Baking is sexy.

Cake-, bread- and biscuit-making is no longer bubbe’s domain. A series of whisk-wielding lovelies, headed up by Nigella Lawson and ex-model Lorraine Pasquale, have given it some serious glamour.

More..

Sauteed escarole with olives

By Manuela Chalon D'Orange, October 11, 2012

Gaeta is on the Italian coast south of the beautiful Val di Comino, where Manuela, proprietress of the Relais Chalons d’Orange gourmet hotel and restaurant, has developed this recipe which combines the blackcurranty piquancy of her local olive with the bitterness of sauteed escarole — a mildly flavoured endive. Use the curly endive variety if you cannot find escarole.

INGREDIENTS

More..

Pumpkin with Ginger and Turmeric

By Silvia Nacamulli, October 11, 2012

This is a seasonal, easy, and very tasty side dish to accompany fish and chicken. It is great for those on a low-salt diet as the ginger and turmeric already enhance the flavour of the pumpkin. Butternut squash also works very well, and if you don’t have fresh ginger, you can use ground ginger instead.

Preparation time: 40 minutes
Serves 6-8

Ingredients
1 kg pumpkin/butternut squash

More..

Beating the French at their own game

By Richard Ehrlich, October 11, 2012

Are you sitting down? Good. Then you will not faint in horror when I tell you about someone who owned a house in south-western France and who took with her, every time she drove to stay there, cases of New Zealand sauvignon blanc.

More..

Hate olives? Here's the cure

By Anthea Gerrie, October 11, 2012

Olives are the marmite of fruit. There is no middle ground — either you love them or you hate them.

More..

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

More..

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.

More..

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

More..