Victoria Prever

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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Orange and marsala chicken

By Silvia Nacamulli, September 24, 2013

It is customary to celebrate Simchat Torah with a little bit more alcohol than on a normal day, and so this is a perfect occasion to cook with it. Try this delicious and simple but impressive recipe — one of my old time favourites. Marsala, a Sicilian dessert wine, gives a slight sweet flavour. If you can’t find kosher Marsala use kiddush wine or Port.

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Sticky rum babas

By LIsa Roukin, September 24, 2013

Serve a rum baba to each person, cut down the middle with a scoop of Chantilly or whipped cream in the centre. A savarin mould is like a shallow bundt tin.

Makes 12
Preparation: 30 minutes, plus 1 hour rising
Cooking: 14-15 minutes

INGREDIENTS
2 handfuls sultanas or raisins
50ml rum
300g strong bread flour, sifted
6 eggs, large
2 tsp sea salt
4 tbsp acacia honey

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Vodka and beetroot cured gravadlax salad

By Ryan Bartley, September 24, 2013

Serves: 4;
Preparation: 10 minutes plus 24 hours curing

INGREDIENTS
For the salmon:
½ side of salmon – head side approximately 750g
100ml vodka
2 packs of cooked beetroot in own juice, sliced (thickness of a £1 coin)
200g salt
200g granulated sugar
Juice of 2 lemons
2 tbsp fennel seeds
2 tbsp cracked black pepper

For the salad:
100g watercress

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Ultimate carrot cake

By Ruth Joseph, September 17, 2013

Drizzled with chocolate and packed with fruit, this is my lightest, ultra-moist carrot cake — a carrot cake with attitude. For the best results only grate the carrots when ready to use and do mix them with lemon juice, or they are inclined to go brown.

Serves: 10 people generously
Preparation: 15 minutes plus 30 minutes soaking time
Cooking: Approximately 1 hour

INGREDIENTS

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Date and pistachio roulade

By Silvia Nacamulli, September 17, 2013

A refreshing Middle Eastern dessert is the result of a cooking spree with my Israeli friend Einav. It is rich and sweet in flavour for the dates, beautiful and tasty for the use of whole green pistachios and exotic coconut.

Makes: 1 roulade of 25-30 slices
Preparation: 20 minutes plus 2 hours freezing

INGREDIENTS

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Would anyone pay to eat your home cooking?

By Michael Leventhal, September 17, 2013

How important is the food that a restaurant serves? For Guy Michlin, the Israeli founder of EatWith, the food is less important than the company: the social aspect of dining is the key to creating a memorable experience.

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Spelt, date and walnut bread

By Denise Phillips, September 12, 2013

The Torah tells us that the 5 types of grain: wheat, oat, spelt, barley and rye, plus any grape or wine products, are all required to be eaten in the succah and need a special blessing. This delicious date and walnut bread can be shaped either into two large loaves or into small rolls. Perfect with hot soup or toast and enjoy with your favourite cheese.

Makes: 2 large loaves or 24 small rolls

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Cold lemon schnitzel

By Silvia Nacamulli, September 12, 2013

This cold lemon schnitzel is an ideal dish for a Succot meal or a summery Shabbat lunch. It is easy and delicious and can be made with chicken or veal. You can also use vegetable or chicken stock instead of water if you like strong flavours. It was kindly given to me by Jose Romano Levi from Ferrara, home of a fascinating and long-standing Jewish community.

Serves: 6
Preparation: 5 minutes

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Potato, fig and goat’s cheese salad

By Shaun Rankin, September 12, 2013

This potato salad has an interesting arrangement of creamy goat’s cheese and tart figs, it works unexpectedly well with grilled fish. The figs add a lovely layer of sweetness.

Serves: 4-5
Preparation: 10 minutes
Cooking: 40 minutes

INGREDIENTS
900g of new potatoes, Jersey Royals if possible
40g clarified butter or vegetable oil
2 sprigs of fresh thyme
8 garlic cloves, skin on

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Mushroom bean and quinoa salad

By Lisa Roukin, September 12, 2013

This vegan and gluten free dish is packed with delicious Asian flavours. Quinoa is high in protein and gluten free, and far healthier than white rice/pasta. So don’t feel bad about grabbing seconds — or even thirds. Serve with poached eggs for extra protein.

Serves: 4-6
Preparation: 40 mins
Cooking: 20 mins

INGREDIENTS
225g quinoa
200g fine trimmed green beans, finely chopped

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Roasted peppers and spicy feta

By Fabienne Viner-Luzzato, September 12, 2013

Serve this colourful, tasty salad with crusty bread, as a light meal or with fish.

Serves: 4 as a light meal
Preparation: 45 minutes
Cooking: 30-40 minutes

INGREDIENTS
4 peppers of various colours
200g feta cheese
Olive oil
Ground turmeric
Ground paprika
Dried herbes de Provence
Ground cumin

METHOD

Preheat the oven to 200°C.

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Honey cake, fig and marsala trifle

By Victoria Prever, September 12, 2013

This easy dessert is perfect for sunken honey cake disasters or to use up leftovers — if you have any. You can replace the Marsala with any sweet wine or even the syrup from poaching the fruit. If you cannot find fresh figs, tinned or bottled ones in syrup or wine are perfect – no need to poach and you can use the syrup to spoon over the cake.

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Honey, I sunk the cake...yet again...

By Victoria Prever, September 12, 2013

To the novice, honey cake looks a doddle. No complicated baking techniques to master. Just measure, mix and bake. Simple.

But don’t be fooled. Underbake it and your festive treat will resemble a Vesuvian crater. Leave it too long and 5774 will start chewy and charred.

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Light and lemony plum dessert cake

By Denise Phillips, August 29, 2013

This light dessert is ideal after a heavy Friday night or Yom Tov meal. It also works well made in individual ramekins and can be frozen.

Serves: 8 -10
Preparation: 30 minutes
Cooking: 40 minutes

INGREDIENTS
560g plums — halved and stoned
4 eggs
150g caster sugar
Zest of 1 lemon
150g plain flour
1 tsp baking powder
75g roughly chopped roasted hazelnuts
Pinch of salt

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Honey spiced cupcakes with ginger cream

By Rosalind Rathouse, August 29, 2013

Makes: 14-16
Preparation: 10 minutes
Cooking: 25 - 30 minutes

INGREDIENTS
170ml honey
150ml golden syrup
100ml strong coffee freshly made with boiling water
3 eggs
260ml double cream
50ml sunflower oil
290g plain flour
60g demerara sugar
3 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
Grated zest of a lemon
¼ tsp allspice
2 tsp cinnamon
3 tsp ginger

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Apple Pecan Crumble Pie

By Lisa Roukin, August 29, 2013

Serves: 10-12
Preparation: 30 minutes
Cooking: 40 minutes

INGREDIENTS
10 dessert apples (I prefer jazz apples)
100g sultanas
Juice of ½ lemon
100g melted butter (lightly salted) or margarine plus a little extra for greasing
230g semolina, fine
130g soft light brown sugar
130g caster sugar
1 tsp baking powder
1 large egg, beaten
Cinnamon
50g pecans, chopped

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Truffled honey cake

By David Mendes, August 29, 2013

I tasted honey flavoured with truffles in France. It was amazing and I had to use it in this year’s Rosh Hashanah cake.

Serves: 4 - 6
Preparation: 10 minutes
Cooking: 40 minutes

INGREDIENTS For the cake
250g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
120ml sunflower oil
160g honey
125g caster sugar
50g light brown sugar
2 eggs

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Fantastically fruity fig tart

By Fabienne Viner-Luzzato, August 29, 2013

This delicate fig tart is easy to make and will keep easily for two or three days; use a reduced sugar fig jam to keep the perfect balance between the sweetness and the sharpness of the fruit.

Serves: 6 to 8
Preparation: 25 minutes
Cooking: 30-40 minutes+

INGREDIENTS
225g plain flour
125g margarine or butter softened
75g caster sugar
1 egg
200g reduced sugar fig jam

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Couscous Pkeila - Beef, spinach and bean couscous

By Fabienne Viner-Luzzato, August 22, 2013

This dish — known as Couscous Pkeila in Tunisia — works best in a pressure cooker. If you don’t have one cook it in a large, non-stick pot — the meat for 1½ to 2 hours plus another 45 minutes for the beans.

Serves: 8
Preparation: 30 minutes
Cooking: with pressure cooker: 1½ hours; without: 2 to 2½ hours

INGREDIENTS
8 tbsp sunflower oil
2 onions

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