Victoria Prever

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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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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