Victoria Prever

Chard and dill breakfast pancakes

By Shaun Hill , February 20, 2014

The flavour of smoked salmon is pleasantly complimented by the chard and dill pancakes in this delightful dish. These savoury pancakes, paired with the Sunday papers and a cup of coffee, could be the start of a perfect day.

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

For the pancakes
200g chard
110g self-raising flour
1 tsp baking powder
1 egg
1 egg white


Drinks to match Scotland's finest

By Richard Ehrlich, February 20, 2014

Some food-and-wine pairings make such perfect sense that you’d be forgiven for assuming there is no alternative. And Champagne with smoked salmon is one of them. Fizz and fine acidity bring out the luxurious richness of a slice of Scotland’s finest, especially when the fish has been smoked by Lance Forman and his team.


Sharing stories of their lives in fish

By Victoria Prever, February 20, 2014

Those of us who grew up in the days before salmon farming brought prices down, will remember it as the ultimate treat – reserved for restaurant meals, high teas and simchas.

It is a quintessentially Jewish fish - rivalled only by herring for a place in our hearts and history. So high does it sit in our esteem that we would pay good money for an audience with two of its purveyors.


Chocolate ravioli with mascarpone and ricotta

By Lisa Roukin , February 15, 2014

Pasta doesn’t have to be savoury. These darkly different hearts make an unusual dessert.

Makes 26 hearts, 7cm approx
Preparation: 1 hour
Cooking: 4-6 min boiling

3 eggs (large), lightly beaten
1 yolk (large), lightly beaten
300g ‘00’ (pasta) flour, plus some for rolling
40g cocoa powder
3 tbsp sunflower oil
2 tbsp icing sugar
A good pinch of salt


Salted caramel sweetheart fudge

By Victoria Prever, February 15, 2014

Someone will love you for these.

Makes: approximately 30 petit four sized hearts
Preparation: 5 mins
Cooking: 20 mins

395g can condensed milk

150g soft light brown sugar

1 tbsp glucose syrup
80g golden syrup

125g butter, cubed

180g white chocolate, broken into squares or chopped.

1 tsp sea salt flakes



Pear and chocolate muffins

By Silvia Nacamulli , February 14, 2014

Indulge with these killer chocolate and pear muffins. They are soft and delicious. I love the combination of pear and chocolate, but you can also leave the pears out and treat yourself to pure chocolate heaven. I made heart shaped muffins but you can use any muffin shape you like or use the whole mixture to bake an 18cm cake. The chocolate sauce contains uncooked eggs.

Makes: 6-8 muffins


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

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


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.


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

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


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.


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

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


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.


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.

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


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.


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.


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

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


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) — — might be enough to make me change my tune, at least where drink is concerned.


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.


‘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.


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.