Victoria Prever

Mini choux buns

By Fabienne Viner-Luzzato, February 14, 2014

If you only want a few buns, the raw choux pastry will keep in a plastic food bag refrigerated for a week or frozen for a month. If frozen, defrost in your fridge for 24 hours before using.

Makes: 80 mini choux

Preparation: 20 mins
Cooking: 30 mins
Assembly and decoration: 30 mins

INGREDIENTS
125ml milk
110g butter
One dsp sugar
Pinch of salt
150g flour

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Special wines to toast Dryathletes

By Richard Ehrlich, February 6, 2014

When some dinner guests arrived a few weeks ago, one of them said she was not drinking. Joan is a singer, and I assumed that she had to protect her voice for a recital. But I was wrong. She was abstaining because she wants to cure cancer.

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Pasta with broccoli and pine nuts

By Lisa Roukin, February 6, 2014

This dish — which I make with gluten-free pasta — is quick and easy, I always have frozen peas and a jar of ready-made caramelised red onion to hand. Coconut milk gives this dish a creaminess. Serve warm or as a salad.

Serves: 4
Preparation: 10 minutes
Cooking: 20-25 minutes

INGREDIENTS
200g tenderstem broccoli
500g fusilli pasta
2 tbsp extra virgin olive oil

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Why these cooks love Mondays

By Zoe Winograd and Victoria Prever, February 6, 2014

Sydney’s amazing food scene is no secret although it is not somewhere you would expect to find great Jewish food. Even though Australia is home to the ninth largest Jewish community in the world.

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Apple Strudel with Stroh rum soaked raisins

By Ed and Ben Robson, January 30, 2014

The strudel has a kick from the Stroh rum in which we soak our raisins. Soak them the day before you are baking the strudel. If you cannot get Stroh rum you can use any dark rum.

One strudel serves 4-5
Preparation: 20 – 25 minutes, plus overnight soaking time
Cooking: 15 — 20 minutes

INGREDIENTS
6 sheets of filo pastry
2 large cooking apples
150g Demerara sugar

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Resurrecting a flavour of the past

By Anthea Gerrie, January 30, 2014

Breading schnitzels and painting delicate pastry layers with butter is not most little boys’ idea of fun, but to Ed and Ben Robson, it was the most enticing aspect of life with their grandparents in London’s Hatch End.

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Creamy beetroot gratin dauphinois

By Fabienne Viner-Luzzato, January 30, 2014

This warm, pleasingly pink delicious beetrot dish is perfect to serve on a cold night accompanied with plain grilled or roasted fish. It is also extremely simple to make.

Serves: 6
Preparation: 30 minutes
Cooking: 90 minutes or 55 minutes if you are short on time.

INGREDIENTS
1kg fresh beetroot
500ml double cream
100ml milk
2 tbsp Dijon mustard
2 cloves garlic, peeled and crushed

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A month of getting your hands dirty

By Michael Leventhal, January 30, 2014

Challah for Hunger kneads your help. The fast-expanding global charitable movement — which raises money through the baking and sale of challot, will be running several events this month where you can learn to make challah before selling it.

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Look who stepped up to the plate this year

By Victoria Prever, January 17, 2014

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

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Crunchy pistachio and wasabi salmon

By Lisa Roukin, January 16, 2014

This delicious and colourful way of preparing salmon makes a healthy meal when paired with my Asian cucumber salad — below.

Serves: 4
Preparation: 10 minutes
Cooking: 16-20 minutes

INGREDIENTS
4 salmon fillets, approximately 150g each (with skin)
1 tsp sesame oil
1 dsp sunflower oil
1 dsp mayonnaise
¼ tsp wasabi powder/paste
40g crushed pistachios
Sea salt

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Absent numbers worth counting on

By Richard Ehrlich, January 16, 2014

I do not often frequent price-comparison websites. Knowing that one supermarket is selling Fairy Liquid for 21 pence less than another is never going to make me shop elsewhere. But a new site called Bring a Bottle (BaB) — www.bringabottle.co.uk — might be enough to make me change my tune, at least where drink is concerned.

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Cherry and chocoate mandelbrot

By Lisa Stander-Horel and Tim Stander, January 16, 2014

This recipe was inspired by my best friend’s mother, who was the guru of all things Jewish pastry. In the usual fashion of how Jewish recipes are shared, her note to me read: “add cherries and chocolate, then add more”. We did, and this is the resulting recipe. The combination of cherry and chocolate is brilliant and makes a spectacular mandelbrot.

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‘It was like cleaning for Passover’

By Victoria Prever, January 16, 2014

Imagine if you were told that you would never again bite into a slice of sweet-smelling freshly baked challah, that lockshen pudding was out of bounds and a salmon and cream cheese bagel just a memory.
This was the dismal news that faced Tim Stander when, in his 40s, he was diagnosed as suffering from coeliac disease.

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Low on alcohol, high on flavour

By Richard Ehrlich, January 9, 2014

It’s that time of year. Again. The excesses of the holiday season lie brooding on waistlines nationwide. And people of good sense want to cut back on their consumption of alcohol. Those who are made of sterner stuff than I cut it out altogether for January, or a part of it.

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Tu Bishvat fruity corn flake florentines

By Lisa Roukin, January 9, 2014

We celebrate Tu Bishvat, the birthday of the trees, with fruit and nuts. These gluten-free florentines are just the ticket, and great to make with children. I have used only fruit for these but you can add nuts and for extra indulgence you could drizzle the top with melted chocolate.

Makes: 40-50
Preparation: 40 minutes
Cooking: 12-13 minutes

INGREDIENTS
250g corn flakes

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How to feed belly and soul

By Clarissa Hyman , January 9, 2014

Fancy reflecting on the creation of fruit trees and the tree of knowledge as set out in Genesis while munching a slice of Polish apple cake? Or a vision of Joseph’s coat of many colours as interpreted by Judy Jackson’s chicken with many-coloured vegetables?

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Libyan beef, bean and cumin stew

By Silvia Nacamulli, January 5, 2014

This hearty winter dish — Lubia bel kammun — is a classic. Do use dried beans soaked in water overnight, so the beans slow-cook with the beef and the flavour of the two, together with the cumin and spices marry perfectly. The flavour develops and it tastes even better the next day.

Serves: 4-6
Preparation: 10-15 minutes plus overnight soaking of beans
Cooking: 4 hours

INGREDIENTS

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Sweet marinated herrings with beetroot

By Andy McLeish, January 4, 2014

Serves: 4
Preparation: 1 hour 20 minutes plus 48 hours marinating

INGREDIENTS
For the sweet cured herring:
12 herring fillets
500ml water
200g sugar
100ml white wine vinegar
20 peppercorns
8 bay leaves
2 red onions, finely sliced
200g leek, sliced
To serve:
3 large beetroots, uncooked
3 celery sticks, peeled
1 shallot, ch++opped
100g fresh horseradish
Salt
Olive oil

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Leek and hazelnut salad

By Sybil Kapoor, January 3, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS
55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)
Salt and freshly ground black pepper
4 heads red chicory, separated

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Mini Mont Blanc chestnut meringues

By Fabienne Viner-Luzzato, December 27, 2013

Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

Serves 6
Preparation: 45 minutes
Cooking: 120 minutes

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