Victoria Prever

Italian precipizi

By Silvia Nacamulli, November 28, 2013

Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.

Serves: 4

Preparation: 15 minutes plus 15 minutes resting

Cooking: 10 minutes

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Tuck into Thanksgivukkah

By Victoria Prever - recipe by Denise Phillips, November 21, 2013

What do you get when Thanksgiving and Chanucah fall on the same day? Thanksgivukkah — of course.
On November 28, for the first time since 1899, the two holidays fall on the same day. It will not happen again in our lifetime. The term Thanksgivukkah, coined by Boston marketing executive, Dana Gitell, has rapidly caught on across the US.

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Festive wine gifts that keep on giving

By Richard Ehrlich, November 21, 2013

I was thrilled to learn that Chanucah, my second favourite Jewish holiday, coincides this year with my favourite American holiday. The second candle will be lit on November 28 which is Thanksgiving.
Latkes and turkey, anyone?

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Chicory salad with caramelised walnuts and warm blue cheese dressing

By Fabienne Viner-Luzzato , November 14, 2013

The rich flavours in this chicory salad makes a colourful autumnal dish. The sweetness of the walnuts goes well with the bitter chicory leaves and the sharpness of the blue cheese.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

INGREDIENTS
300ml single cream
300g blue cheese
300g walnut halves
600g chicory leaves, a mix of white and red ones
4 tbsp caster sugar

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Lamb kebabs with hummus, masbacha and grilled pitta

By Yaniv Gur-Ariye, November 14, 2013

You can find the North African spice ras-el-hanout (which translates to mean, literally head of the shop) in most large supermarkets or online.

Serves 4

INGREDIENTS
For the lamb kebabs
2 onions
1 kg minced lamb
25g chopped flat leaf parsley
2 tbsp ras-el-hanout
1 tbsp salt

For the hummus
2kg chickpeas soaked overnight, plus 800g liquid they were soaked in
1tbsp baking soda

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DIY doughnuts and gourmet Limmud

By Michael Leventhal, November 14, 2013

Chanucah is coming: on November 27 the LJCC is hosting a children’s cookery masterclass including edible menorahs for the festival. Fabienne Viner-Luzzato is running this workshop and also arranging a doughnut decorating at the Ivy House Chanucah Fair on November 24. See www.ljcc.org.uk for details.

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Doing a Jamie for Israel’s lost youths

By Anthea Gerrie, November 14, 2013

What does Wizo have in common with Jamie Oliver? You’d be forgiven for thinking it might just be a penchant for hearty food with a Mediterranean flavour produced in the flagship catering college they sponsor, to judge by the feast their alumni served up recently at an event in London.

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Enjoying a break from the French

By Richard Ehrlich, November 7, 2013

A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.

“French wine! It’s the best,” he said.

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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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