Victoria Prever

Coconutty ice cream

By Denise Phillips, July 19, 2012

This is a delicious refreshing ice cream — ideal after an oriental meal. Its creamy texture comes from the coconut milk. Great if you have an abundance of desiccated coconut still left over from Passover. It will keep in the freezer for up to one month.

Preparation: 10 minutes plus 3 hours freezing
Cooking: 20 minutes
Serves 8–10

Ingredients
400 ml coconut milk

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Antonio Russo parev ice cream - an ice cream dream come true

By Victoria Prever, July 19, 2012

Many of the sacrifices made in the name of a kosher home have little impact on our lives. No seafood? Less chance of violent food poisoning. No pork? One less unhealthy animal fat to ingest. Hardly a disadvantage.

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Really refreshing avocado gazpacho

By Denise Phillips, July 19, 2012

This is a refreshing low fat parev summer soup. It is a great way to start a barbecue or perfect for when you are entertaining, as it is easy to serve and very quick to make. It looks great served in small tumblers or, alternatively, in shot glasses. Garnish the glass rim with lime zest. Add finely chopped avocado and cherry tomato before serving.

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Easy homemade blackcurrant jam

By Lisa Roukin, July 19, 2012

Jam is a lovely way of preserving some of our beautiful summer fruits. Making jam needs no special equipment, although you may find a jam funnel useful for the hot jars to prevent the jam dribbling down the sides.

Preparation time : 10 minutes. Cooking time: 45-55 minutes, Makes 1 x750ml jar or 3 x 250ml jars

INGREDIENTS
1kg blackcurrants, stalks removed
750g jam sugar

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David Mendes - the fabulous baker boy

By Victoria Prever, July 5, 2012

The story of Israeli bakers finding success in London is hardly big news.
Anyone worth their cake knows that the most recent success stories in the life of the loaf have been Israeli — Gail’s, Ottolenghi and Baker and Spice all have Israeli founders or co-founders. Israelis are to be found in many bakery kitchens.

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Jubilee recipe: salsa verde Jersey Royals

By Victoria Prever, May 31, 2012

Royals are the kings of new potatoes. They are nearing the end of their short season so they will now be larger but more flavourful than those harvested in early April.

Try to choose potatoes of equal size so they take the same time to cook. If they are on the large side, slice them after cooking so they don’t absorb too much water.

Serves 8 as a side dish

INGREDIENTS

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Joanna Weinberg's guide to feeding a foodie family

By Victoria Prever, May 30, 2012

‘But you’re a Jew — you’ll never survive in the country!” That was the reaction when Joanna Weinberg mentioned to an acquaintance that she was off to live in deepest Somerset with her family, husband Ed and children, May aged four and two-year-old Billy.

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She's the cream of pastry chefs

By Victoria Prever, May 10, 2012

Next week, aficianados from all over the UK will gather at north-west London's Ivy House to spend an entire day cogitating, discussing and digesting a matter close to our hearts. Food.

In the three years since he founded Gefiltefest, Michael Leventhal has become something of a godfather of Jewish food - the Noshfather, so to speak.

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Think your pavlova can beat my mum's? Send me the recipe

By Victoria Prever, March 23, 2012

Last year a great battle was won in a long war. The struggle was not over land, oil or religion. It was over a cream and fruit-filled meringue pudding.

Australia and New Zealand have both claimed to be the originating country of this favourite dessert, said to be inspired by a tutu draped in green silk cabbage roses worn by the ballet dancer Anna Pavlova, when she toured down under in 1926.

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Mum's pav with vanilla honey yoghurt cream and strawberry compote

By Victoria Prever, March 23, 2012

My mum Timmy makes, without doubt, the best pavlova ever, says Peter Gordon.

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Why kosher wine reigns in Spain

By Victoria Prever, March 9, 2012

Kosher wine has arrived. The wine list at Spain's El Celler de Can, one of the world's top restaurants, offers selections from kosher producer Elvi Wines. The Michelin-starred venue is not alone. Until it closed its doors recently, the world-famous El Buli also kept Elvi bottles in the cellar.

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Salad of slow-roasted beetroot, blood orange and feta cheese

By Victoria Prever, March 9, 2012

Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.

Serves 4

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Recipe: Banana, cardamom and pistachio bread

By Victoria Prever, February 10, 2012

Cardamom and pistachio give a modern spin and a bit of crunch to the best way of using up spotty brown bananas. Ground cardamom can be bought online. For an even better flavour, extract and grind the seeds from 10 green cardamom pods using a spice grinder or pestle and mortar.

This is delicious served warm with butter, but equally good with a dollop of Greek yoghurt and a drizzle of honey.

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Good news for dieters - it's time to start eating

By Victoria Prever, February 3, 2012

'The last time I saw this many expectant Jewish faces was at my barmitzvah," quips Ian Marber. The celebrated diet expert is giving his inaugural talk as patron of the newly founded Food Academy at the London Jewish Cultural Centre's Golders Green building.

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Haimishe, the hot comfort food

By Victoria Prever, December 12, 2011

Katz's deli, Carnegie Deli, 2nd Avenue Deli. Who hasn't heard of them? New York has for years been delivering legendary Jewish food, sometimes immortalised in movies, in a way London has never really matched.

Food trends tend eventually to cross the pond, but for whatever reason, Jewish food has remained entrenched in London's north-western suburbs.

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Hendon to Herts via Hollywood

By Victoria Prever, December 1, 2011

The girl at the reception desk at the new Buca di Beppo restaurant in Elstree's Village Hotel has never heard of Robert Earl. Fortunately, one of the PRs fluttering about overhears and rushes over.

Robert Earl himself might well have been unimpressed. He is, as you will most likely already be aware, a hospitality entrepreneur of gargantuan proportions. Not physically.

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Flavours of Babylon: A Family Cookbook

By Victoria Prever, December 1, 2011

By Linda Dangoor
Waterpoint Press, £16.99

Style: Simple home-style food with an Iraqi slant.

Premise:
Dangoor follows in the footsteps of Claudia Roden in documenting and preserving the recipes of her childhood, "out of a desire to teach my nephews and their generation how to cook the Iraqi dishes they loved so much".

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Giraffe family that loves chicken soup

By Victoria Prever, November 21, 2011

Russell and Juliette Joffe, founders of restaurant chain Giraffe, were childhood "eat-hearts". They met at Hendon County school (alma mater of Peter Mandelson, Gerald Ratner, and Robert Earl of Planet Hollywood) at the tender age of 13. Throughout their teens the foodie pair threw dinner parties - he in the kitchen, she front of house.

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Big cook, little cook

By Victoria Prever, August 31, 2011

No one is more surprised than Nick Coffer that he is a published cookery writer.

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Recipe: Zesty chicken salad

By Victoria Prever, August 1, 2011

This quick-to-prepare, fruity salad is always a hit, and stretches a few chicken breasts a long way. Poaching the chicken gently keeps it tender; and dressing it while warm keeps it moist and packed with zingy flavour. You can also make it with leftover cooked chicken. It looks pretty piled on salad leaves. Serve with crusty bread to mop up.

Serves 4-5 as a light lunch.

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