Victoria Prever

Zucchini patties

By Einat Admony, November 7, 2013

This dish is so incredibly simple to make, but the results are exquisite. Serve with plain yogurt. I use my own challah (recipe in book) but in a pinch, bread crumbs from store-bought challah are fine too.

Serves: 4 to 6
Preparation: 15 minutes
Cooking: 15 -20 minutes

INGREDIENTS
3 medium zucchini (courgette)
1 medium yellow onion

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Butternut squash and saffron soup

By Einat Admony, November 7, 2013

Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.

Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour

INGREDIENTS

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How to be a modern balaboosta

By Victoria Prever, November 7, 2013

‘Balaboosta” invokes images of a well-covered, dowdy Yiddishe pensioner who force-feeds bridge rolls and chopped liver to anyone within reach.

But New York chef Einat Admony interprets it as a person of any age who tirelessly cooks, cleans and takes care of the physical, spiritual and emotional needs of her family.

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Sticky slow roasted cola short ribs

By Kosher Roast, November 1, 2013

At Kosher Roast we serve these short ribs with hoppin’John and ground-corn grits from America's Deep South.

Serves: 4
Preparation: 10 minutes
Cooking: 4½ hours approx

INGREDIENTS
8 short ribs
2 cans of cola
1 small onion
Clove of garlic
2 small carrots
1 stick celery
Olive oil
Honey
Balsamic vinegar
Any brown sugar
Cornflour
Dried herbs eg: thyme, marjoram, mixed

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Butternut, pear and Gorgonzola tart

By Adam Byatt, November 1, 2013

A great way to introduce children to bread making and some new flavours

Serves: 6
Preparation: 30 minutes and 2 hours+ for rising and proving
Cooking: 35 minutes

INGREDIENTS
For the base:
250g strong white flour
13g dried yeast
1 tsp sea salt
1 tsp caster sugar
150ml water, cold
A dash of olive oil

for the Topping:
1 butternut squash, peeled and finely sliced

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Popping up at the club

By Victoria Prever, October 31, 2013

Jewish food is not cool. Kosher isn’t trendy.

And yet kosher pop-ups and supper clubs, two of the most on-trend formats, are starting to become a regular occurrence.

New York has led the way and is home to several, including long-standing kosher Brooklyn operation — The Hester — and the Pop Up Shabbat project.

And the trend is gaining momentum here.

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Do French drinkers protest too much?

By Richard Ehrlich , October 24, 2013

Last month, Jancis Robinson.com ran a story about proposed legislation aimed at curbing excessive alcohol consumption in France. One proposal would ban talking about wine online. Another would ban “speaking positively about wine in the media”.

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Spookiest Halloween cone cup cakes

By LIsa Roukin, October 24, 2013

Make sure your ingredients are at room temperature before making these cupcakes so they mix in evenly. Cold ingredients may make the batter lumpy so you have to overmix and make it tough.

Makes: 21
Preparation: 30 minutes
Cooking: 20 minutes

INGREDIENTS
250g self-raising flour, sifted
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten

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Now we can all get a taste for truffles

By Victoria Prever and Denise Phillips, October 24, 2013

Autumn is truffle season. Not the chocolate variety — which are always in season — but the rare fungus, that grows underground within the living roots of chestnut, oak and beech trees.

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Bite sized bits: Of snack boxes, bacon and trotters

By Michael Leventhal, October 17, 2013

Healthy snacks and kosher are rarely used in the same sentence. Sarah Dembitz has launched Saviour Snacks to change that perception. Boxes of healthy treats including pepper pistachios, chilli olives, and raw cacao bars are sent out on a regular basis or as a one-off gift. Kosher, vegetarian and gluten free snack boxes are available — which can be sent nationwide.

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Spicy roasted sea bass

By Yonatan Roshfeld, October 17, 2013

Serves: 2
Preparation: 20 minutes
Cooking: 30 minutes

INGREDIENTS
For the sauce:
10g basil
100g soy sauce
30g sesame oil
50g ginger, chopped
1/2 red chili pepper, chopped
100g lemon juice
250g sugar
250ml water
10g lemongrass
20g cornflour

For the fish:
300-350g whole sea bass
35g root ginger
35g red onion
35g red chili peppers
3 tomatoes, peeled, de-seeded and chopped

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Suppli - Tomato and mozzarella risotto balls

By Silvia Nacamulli, October 17, 2013

Fried rice balls are popular in Italy. In Sicily they call them Arancini, and in Rome, where I’m from, they are Suppli. They have a tomato and mozzarella filling and are egg-shaped.

Makes: about 20
Preparation: 20 minutes
Cooking: 1 hour

INGREDIENTS
100ml extra-virgin olive oil
4 garlic cloves, crushed
700g passata
1 tsp salt and pepper to taste
8 basil leaves

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Israel's top chef goes kosher

By Anthea Gerrie, October 17, 2013

Yonatan Roshfeld made Israel’s version of Masterchef one of the most viewed television programmes in the country’s history. The bald, blue-eyed, baby-faced chef has garnered loyalty in a town where the hottest places are often the newest ones.

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Find your tipple with this heavyweight

By Richard Ehrlich , October 10, 2013

“Next time, can you ask them to send a paperback?” Thus spake my wonderful postman after handing me The World Atlas of Wine, by Hugh Johnson and Jancis Robinson. And I couldn’t blame him: at 2.25kg, this volume is no joke when added to an already-full postbag.

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Gluten-free fig and almond cake

By LIsa Roukin, October 10, 2013

This is a light dessert that’s crumbly and buttery on the bottom and very simple to make. Apricots or peaches also work well. It can be refrigerated in an airtight container for up to 5 days — serve at room temperature.

Serves: 10-12
Preparation: 20 minutes
Cooking: 45 minutes

INGREDIENTS
3-4 fresh figs, sliced thinly (remove base and stalk)
4 large eggs, beaten

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Plenty more feasting in the Med

By Victoria Prever, October 10, 2013

Yotam Ottolenghi’s recipe books, are the go-to books for foodies looking to put on impressive dinner parties.

The flavour-filled dishes can be relied on to wow guests with exciting new tastes and textures and dishes with exotic and excitingly unpronounceable names.

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Roasted chicken dinner in a tray

By Studentbeans, October 3, 2013

Straightforward to prepare and cook, simple to clean up, deliciously warming and reasonably healthy . . . you couldn’t ask for anything more.

Serves 4

INGREDIENTS
4 tbsp oil
2 potatoes, washed, sliced in half lengthways and into wedges
6 chicken thighs, skin on, bone in
3 sprigs of thyme, leaves only
1 red onion, peeled and roughly chopped into wedges

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Raspberry white chocolate muffins

By Studentbeans, October 3, 2013

Muffins can be both savoury and sweet. Having said that, what else is better than a sweet muffin studded with chocolate and raspberries? In fact, be careful – if you make this recipe, you may never eat savoury food ever again. These muffins can be a naughty breakfast, or a perfect sugar injection halfway through double lectures.

Makes 6 muffins

INGREDIENTS
110g raspberries

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Why I was afraid of the kitchen

By Michael Leventhal, October 3, 2013

Student and gourmet are words with little to connect them. Most students reputedly exist on a diet of baked beans and take-aways.

James Eder who, with brother Michael, co-founded website www.studentbeans.com was no exception.
The brothers grew up in a home where both parents loved to cook.

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Stuffed red wine figs

By Denise Phillips, September 24, 2013

These delicious Turkish stuffed figs can be served hot or cold with thick natural yoghurt drizzled with honey or with ice cream.

Serves: 6
Preparation: 20 minutes plus 2 hours soaking
Cooking: 25 minutes

INGREDIENTS
450g dried figs
300ml boiling water

For the Filling:
60g walnut pieces/ halves

For the syrup:
2 bay leaves
3 cloves
200g sugar
150 ml water

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