Victoria Prever

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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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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