Victoria Prever

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.


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.


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.


Evelyn Rose blossoms again

By Victoria Prever, July 22, 2011

Know anyone getting married this summer? Look no further for the perfect gift - the third edition of Evelyn Rose's The New Complete International Jewish Cookbook is published this month.

Dressed in (not overly practical) glamorous white and gold, it even looks the part.


Want a hechsher? You'll have to talk to Big Brother

By Victoria Prever, July 14, 2011

The London Beth Din (KLBD) has a fearsome reputation. According to one kosher caterer, they trust no one - not even their inspectors, the shomrim. Rabbi Hillel Simon is the Beth Din's Big Brother, the man who looks over the shoulders of the shomrim and ensure kosher is kept.

To the less observant, Orthodox food laws can be intimidating.


Recipe: Moroccan carrot and orange salad

By Victoria Prever, July 14, 2011

This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you. The cinnamon, cumin and orange flower water dressing makes it sexy enough to serve to guests, and it is also totally more-ish.


Feeding the four million

By Victoria Prever, June 16, 2011

If you find entertaining for more than four stressful, imagine the pressure of cooking for four million. Deb Perelman does just that every month.

New Yorker Perelman's blog, Smitten Kitchen, in which she describes her culinary life, started out as a way of sharing recipes. "I had always been a collector of recipes - the web's full of them.


Why Annabel Karmel has come out of the kitchen

By Victoria Prever, June 10, 2011

For a woman who spends so much time around food in a professional capacity, surely the last thing Annabel Karmel wants to do when she gets home is cook.


Recipe: Pissaladiere(ish) tart

By Victoria Prever, June 10, 2011

This recipe is based on one my mother regularly made which was always a huge hit. A true Provençal pissaladière includes anchovies and sweet, sticky caramelised onions. The onions are hard not to love, but anchovies are not everyone's cup of tea. So here the salty contrast is provided by goat's cheese and olives.


Our cuisine celebrated, thanks to Mr Gefiltefest

By Victoria Prever, May 13, 2011

Michael Leventhal, organiser of the pleasingly named Gefiltefest, has a dry sense of humour. A recent email sent under his pseudonym, Michael Gefiltefest, disappeared into junk. "How inappropriate for a Jewish foodie to be spam," he replied.


The munch crunch

By Victoria Prever, October 17, 2008

Only an ostrich could have failed to notice the increasingly gloomy current financial situation.

With markets crashing around our ears, banks tumbling and financial commentators predicting a winter of discontent, media coverage is stirring up a fever pitch of insecurity. It does not take a genius to work out that it's time to rein in those luxuries and conserve the pennies.


The new Friday fare

By Victoria Prever, June 27, 2008

British Jews are increasingly adapting traditional Friday-night recipes to suit modern times. So how do we do it — and what happens to roast chicken?

Traditionally, whether you are devoutly Orthodox, a practising Liberal, a little lapsed or even just plain traditional, Friday night is spent around the table with your family. It is the Jewish equivalent of Sunday lunch.

Surveys suggest that fewer than three in 10 UK families sit down to a meal together more than once a week. Even those meals are often eaten in front of the television.


Kosher — to go

By Victoria Prever, June 13, 2008

We talk to the entrepreneurs reviving the kosher-sandwich market

If you keep kosher, finding lunch or a snack on-the-go is not easy. Unless you work in a predominantly Jewish area, it is not so simple to grab a quick sandwich or salad during the working day or on a day out.

Your can eat in an approved restaurant (difficult outside certain areas), eat at home, or plan ahead and pack yourself a kosher snack. Most likely your only option would be the packed lunch.


Rolls of honour: our bagels taste test

By Victoria Prever, May 30, 2008

They were once a Jewish staple. Now bagels are everywhere and available in a huge number of varieties. But which are tastiest? Victoria Prever conducts a survey

Some call it a bagel, some a beigel, but it is hard to imagine life without this doughnut shaped, chewy, boiled-bread roll. The very first bagel was supposedly produced in 1683, by a Polish Jewish baker as a tribute to the King of Austria for protecting his nation against Turkish invasion. Its shape was said to be modelled on a German riding stirrup called a “bugel”.