Victoria Prever

Homemade sun dried tomatoes

By Silvia Nacamulli , March 8, 2014

The wonderful thing about sun dried tomatoes is they keep their flavour no matter the season. It is important that you use the dry tomatoes as the beauty of this recipe is that you can choose your own oil and herbs. Being Italian I like to add garlic, rosemary and capers but you can be creative with what you add. Use them in salads, on bruschetta, as pasta sauce and in may other ways.

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Zesty blush orange curd

By Victoria Prever, March 7, 2014

Blush oranges, as blood oranges are so coyly named nowadays, are beautiful, but have such a short season. They make a gorgeously orange curd, which gives breakfast toast a zesty bite and is perfect for sandwiching between two Victoria sponge cakes. It is also delicious with Greek yoghurt.

INGREDIENTS
5 or 6 blush oranges
155g caster sugar
4 large eggs, yolks only
115g unsalted butter

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Cashew Nut Butter

By Lisa Roukin, March 7, 2014

If you want an even nuttier flavour, you can roast the cashew nuts before blitzing them.

Makes 500g
Preparation: 15 - 30 mins
Cooking: 13 mins (if you roast the cashews)

INGREDIENTS
500g cashew nuts
1 tsp maple syrup
Sea salt
3 tsp chocolate hazelnut spread (optional)

METHOD

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Very Important Wines for celebrating

By Richard Ehrlich, March 1, 2014

I took my wife out to dinner at Racine, a short walk from the V&A, for what is known in the matrimonial trade as a VIB.

Racine is one of her favourite restaurants, and mine too, for that matter. It’s a Paris bistro more properly Parisian than many you would find in Paris itself – though there wasn’t a scowl on the faces of any of the front-of-house staff.

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Sicilian blood orange and feta salad

By Silvia Nacamulli, February 28, 2014

Blood oranges are one of the few seasonal ingredients we still have. Sicilian and Spanish oranges are particularly good. The feta is my addition and is optional, but a lovely one which accentuates the contrast of sweet and savoury and also adds texture and colour. It makes a refreshing and different starter. Replace the blood oranges with regular oranges out of season.

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Chocolate halva babka

By Orly Ziv, February 28, 2014

This braided yeast cake with chocolate and halva is a favourite in the Jewish repertoire.
I add halva crumbs, a popular Middle Eastern sweet, to give it a little added texture and flavour.

Makes 2 loaves
Preparation: 30 mins plus approx 45 mins rising
Cooking: 20 – 25 mins

INGREDIENTS
For the dough:
560 g all-purpose flour
1 tbsp dry yeast
100 g sugar
100 g butter, softened

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Grilled Aubergines Baladi

By Orly Ziv, February 28, 2014

I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavour combination. It is a wonderful use for date honey (silan in Hebrew), which is very popular in the Israeli kitchen. Date honey or date syrup is available from some UK supermarkets.

Serves: 4 - 6
Preparation: 15 mins
Cooking: 15 mins

INGREDIENTS
2 medium eggplants

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Israeli flavours on a plate

By Zoe Winograd and Victoria Prever, February 28, 2014

Middle Eastern cooking is bang on trend.

Chefs like Yotam Ottolenghi and more recently, Eynat Admony (Balaboosta) have worked hard to ensure that the flavours of the shuk are now up there with French, Italian and other popular Mediterranean cuisines.
So much so that visitors to Israel now expect an epicurean adventure as well as the more traditional historical sights and sounds.

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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

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

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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.

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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.

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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

INGREDIENTS
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

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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

INGREDIENTS
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

METHOD

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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

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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

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

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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.

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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

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

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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.

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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

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

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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.

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