Victoria Prever

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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Za'atar spiced lamb chops

By Lisa Roukin, August 22, 2013

Za’atar is a spice mix used in Middle Eastern cooking; its ingredients can vary by region. You can find it in some supermarkets, online or in Middle Eastern grocers.
The za’atar mix that I use is made with wild thyme and sumac mixed with roasted sesame seeds and salt.
It’s great in marinades, and fantastic with yoghurt or as a dip for bread.

Serves 2

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Tuershi - pumpkin dip

By Silvia Nacamulli, August 22, 2013

It is a Sephardi tradition to eat pumpkin on Rosh Hashanah, as a symbol for prosperity and happiness. This dip is a Libyan Jewish recipe usually served as a starter or to accompany couscous with a main course. Tuershi is the name for many Middle Eastern pickled dishes. This dish is slightly different as it is not purely pickled and it is simple and fat-free.

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Sweet Potato Gratin

By Lisa Roukin, August 22, 2013

This is a great side dish to serve with fish, chicken or red meat and can be served warm or cold. If you like, garnish it with toasted chopped pecans.

Serves 4
Preparation: 30 minutes
Cooking: 60 minutes

INGREDIENTS
3 large sweet potatoes, peeled and sliced on a mandolin
2 onions, finely sliced
2 tbsp coconut oil
2 garlic cloves, crushed

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Harissa

By Silvia Nacamulli, August 22, 2013

This version of harissa — also called Felfel uciuma — is a key ingredient in Libyan Jewish cuisine. It is simple, without many ingredients, with a real kick of hot spicy chilli. The lemon gives flavour and helps preserve it for a long time if chilled.

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The fish dish that only Jews leave cold

By Anna Sheinman, August 8, 2013

‘The fish must be market fresh and the batter crisp and light. I have cod battered, but haddock in matzah meal, cod is just too thick for that. I like my chips dry and slightly crisp with lots of hot fluffy potato in the centre and only fried once. Malt vinegar, followed by salt, because if you put salt on first the vinegar washes it away.

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Kosher Bites - Kosher popping up all over the place

By Michael Leventhal, August 8, 2013

Kosher pop-ups are springing up everywhere. The latest is from Shana Boltin, the Australian pickle queen and cook behind www.picklenation.co.uk working with Aron Cohen. She’ll be serving creative, seasonal, vegetarian offerings. Check her blog or Twitter feed @shanabananab for information.

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Creamy zabaglione and ricotta pudding

By Silvia Nacamulli, August 8, 2013

This is a refreshing summer dessert. For those who know the delicious Italian classic zabaglione — whipped egg yolks with Marsala wine, slowly cooked and whipped to make a cream – you are going to enjoy this one! And for those who don’t know it yet, then it is time to try it. And you can also use other toppings such as cinnamon or chocolate shavings. Or keep it plain.
Serves 4-6

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Frozen cherry yoghurt

By Annabel Karmel , August 1, 2013

When cherries are in their all-too-short season this is divine.
It is quick and easy to make and well worth the effort of stoning all those cherries. The smooth, deep pink frozen yoghurt is best eaten as soon as it’s made.

Serves 4

Preparation: 20 mins plus freezing

INGREDIENTS
500g ripe fresh sweet cherries
75g caster sugar
200ml natural yoghurt (not low fat)

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Iced lemon curd meringue yoghurt

By Lisa Roukin, August 1, 2013

This deliciously tangy dessert should be soft enough to slice straight from the freezer and is great to make ahead as it will keep in the freezer for up to 3 months.

Serves 8-10
Preparation 30 mins
Freezing 12 hours

INGREDIENTS
2 lemons, juice only
150g icing sugar
250ml soya single cream
500g fromage frais or Greek yoghurt
40g Osem vanilla pudding mix

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Chocolate Sorbet

By Paul Ainsworth, August 1, 2013

Serves 10
Preparation: 25 mins plus churning time

INGREDIENTS
300g dark chocolate
150g caster sugar
2 tbsp Grand Marnier
750ml water

METHOD

Pour 150ml water and the caster sugar in a saucepan and bring to the boil while stirring to dissolve.

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Frozen marbled halva and cocoa loaf

By Denise Phillips, August 1, 2013

Halva is a confection originating in the Balkans and eastern Mediterranean regions. I have combined it with some cocoa powder to enhance the slightly chocolatey flavour from marbled halva — which can be found in kosher delis and supermarkets — but you can try other flavours like vanilla or pistachio. I use non-dairy cream so it is available after any meal and also because it is less rich.

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Roasted nectarine ice cream

By Victoria Prever, August 1, 2013

This delicate ice cream is a taste of pure summer. For a dinner party dessert, roast an extra nectarine per guest. Don’t peel them and serve two halves per guest with the ice cream and Amaretti biscuits on the side.

Serves 4 – 6
Preparation: 10 mins plus churning/freezing
Cooking: 20 mins

INGREDIENTS
4 large ripe nectarines, halved and stoned
1 tbsp caster sugar

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Sea Bass with balsamic and rosemary

By Uri Jeremias's , July 25, 2013

This is quick and easy to make and goes very well with some oven-baked sliced potatoes.
Serves 2

Ingredients:
2 sea bass fillets
50g salted butter or olive oil
1 tsp fresh rosemary, finely chopped
2 tbsp Balsamic vinegar
1 tbsp fish sauce

Method:

Preheat your oven to 180°C.

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If you can’t stand the heat, drink these

By Richard Ehrlich, July 25, 2013

During a recent family visit to New York City, the best meals I ate were my brother Henry’s slow-cooked barbecues. Henry is a master of indirect heat who cooks such unlikely items as whole chickens, short ribs and breast of lamb.

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Peanut butter banana ice-cream pie

By Lisa Roukin, July 25, 2013

This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency.

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Baby aubergines stuffed with Moroccan spiced pan-fried fish

By Yossi Elad, Machneyuda Restaurant , July 25, 2013

Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.

Serves 4

Ingredients:
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Parsley

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