Victoria Prever

Red is not always the perfect match

By Richard Ehrlich , May 29, 2014

Everyone knows two things about food and wine matching. One is that white wine goes with fish. The other is that red wine goes with cheese. Unfortunately for true believers in the received wisdom, neither assertion is correct.


Cheese champ chef

By Anthea Gerrie, May 29, 2014

If there’s one chef who knows his cheese, it’s Eric Greenspan. A former winner of America’s Iron Chef title — the equivalent of winning Masterchef Professionals — the chef is even prouder of being pronounced California’s official grilled cheese champion since winning a cook-off several years ago.


Lemon and ginger cheesecake with honey and mixed berries

By Ryan Bartley, May 26, 2014

Serves: 8

250g ginger biscuits, blitzed
100g butter, melted
600g soft cheese/plain cream cheese
400ml thick double cream
250g lemon curd
4 heaped tbsp stem ginger and its syrup
Zest of 1 lemon
2 large pinches of sea salt
2 tbsp honey
100g mixed berries


Line a 23cm spring form cake tin with baking parchment.


Amaretto and raspberry cheesecake

By Silvia Nacamulli, May 23, 2014

This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.

Serves: 6-8 as a dessert


Salmon, dill and cream cheese cheesecake

By Denise Phillips, May 22, 2014

This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.

Serves: 10–12
Preparation: 15 minutes
Cooking: 50 minutes

For the base:


Lavender rose and berry cheesecake

By Fabienne Viner-Luzzato, May 22, 2014

According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.

Serves: 6-8
Preparation: 35 minutes plus 30 minutes chilling
Cooking: 45 minutes



Lemongrass Halibut with coriander and peanuts

By Kim Kushner, May 16, 2014

It’s probably not every day that you pick up a stick of lemongrass at the supermarket. I usually like sticking to ingredients that I am familiar with, but I recently took the plunge with lemongrass, and I am so glad that I did. Its bright flavour brings an exotic note to halibut. To use it, cut off the lower bulb and remove the tough, outer leaves.
Serves 6:




By Silvia Nacamulli , May 16, 2014

This wonderful quintessentially Middle Eastern dish is a combination of rice, lentils and onions, and exquisite spices.

Serves: 6
Cooking: 30 minutes

8 tbsp extra virgin olive oil
1 tsp rock salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground caraway
1 cinnamon stick
250g mix of red Camargue, brown basmati and wild rice; or plain basmati rice


Eat, drink, listen, cook, share and be merry

By Michael Leventhal , May 16, 2014

This year will mark the fifth Gefilte-fest festival. The first, in October 2010, was organised in just six weeks and attracted 200 visitors.

That has more than tripled — last year’s festival at the London Jewish Cultural Centre attracted more than 600 people and this year we expect more again as well as more than 25 food stalls.


Following in Grandma’s footsteps

By Rosa Doherty, May 8, 2014

Claudia Roden is one of the most famous names in Middle Eastern cookery. Now food has become a family affair.
She has been joined in the kitchen by grandson Cesar, who, last Spring, launched gourmet artisan ice-lolly company, Ice Kitchen, last spring with his aunt (Claudia’s daughter) Nadia Roden.


Tasting the real, rude Israeli food

By Victoria Prever, May 2, 2014

The world cannot get enough of Israeli food. Its chefs and their books are all the rage.


Lamb kofte with coriander pine nut relish

By Victoria Prever, May 2, 2014

Celebrate Yom Ha’atzmaut with these lamb and coriander kebabs, which can be cooked on the BBQ, grilled or roasted in the oven. They are delicious dipped into the coriander and pine nut relish. Do soak the wooden skewers in cold water before cooking to stop them burning. You can use minced beef or chicken instead if preferred.

Makes: 20


Jewelled couscous salad

By Annabel Karmel , May 1, 2014

The caramelised pecans and dried cranberries add a delicious, sweet flavour to this salad.

Makes: 4 portions
Preparation: 10 minutes, plus soaking
Cooking: 5 minutes

180 g couscous
300 ml hot vegetable stock
1 red pepper, deseeded and diced
1 bunch spring onions, sliced
1 bunch fresh parsley, chopped
50 g dried cranberries,chopped
25 g butter
75 g pecans


Chocolate toffee marble cheesecake

By Annabel Karmel, May 1, 2014

This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulce de leche to create the marbled effect.

Makes: 6 portions
Preparation: 30 minutes plus chilling time

100 g digestive biscuits
50 g unsalted butter, melted
150 g full-fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce or dulce de leche



A fresh bouquet to greet springy days

By Richard Ehrlich, May 1, 2014

At the time of writing, a good percentage of the wine world is congregating in Bordeaux to taste the 2013 vintage in barrel. But not as good a percentage as in earlier years.

Bordeaux’s 2013 vintage was a bit of a disaster, thanks to one of the worst growing seasons anyone can remember. Some wine pros aren’t bothering to taste them.


Now she's feeding the whole family

By Victoria Prever, May 1, 2014

Can you name the four best-selling cookery book authors in the UK?

The top three come as no surprise: Jamie, Nigella and Delia — so familiar we’ve dropped their surnames.

Number four may be more of a revelation. It is Annabel Karmel, queen of baby purées and toddler snacks.


Honey, chocolate and plenty to view

By Michael Leventhal, May 1, 2014

Award-winning Honey & Co chefs, husband and wife team Itamar Srulovich and Sarit Packer are busy. Their first book is to be published in June. In the same month, they will also be appearing at Gefiltefest 2014 on 15th and at Hampstead Garden Suburb’s Proms at St Jude’s on the 22nd (


Bring on the '80's revival

By Richard Ehrlich, April 20, 2014

Do you remember Chardonnay? I do. In the 1980s, when the Anglophone world was beginning to learn that there was more to wine than red, white and fizzy, asking for Chardonnay became proof of sophistication. Or so a lot of people thought, anyway – some even gave the word as a name to their new-born girls. (It sure beats Gruner Veltliner.)


Vanilla blondie chocolate cookie bar

By Lisa Roukin, April 18, 2014

These blondies are slightly crisp on top, chewy in the centre and packed with crushed biscuits. Top with a scoop of vanilla ice cream and hot fudge and you have yourself an even better treat. The most delicious way to wave goodbye to Pesach.

Makes: 16 Slices
Preparation: 20 mins
Cooking: 20-22 mins Ingredients
2 eggs, beaten
200g soft light brown sugar


Pot au feu: hearty, warming beef and vegetables

By Fabienne Viner-Luzzato , April 18, 2014

Spring is definitely on the way, but nights are chilly. This traditional French stew makes a good midweek meal for Passover - served with mashed or baked potatoes instead of vermicelli or rice. Do use a cut of meat that has some fat in it - for more flavour.

Serves: 6
Preparation: 30 minutes
Cooking: 1.5 hours to 2.5 hours

A large onion
6 garlic cloves
2 small carrots