Victoria Prever

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.

More..

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”.

More..

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

More..

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.

More..

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.

More..

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

More..

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

More..

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.

More..

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.

More..

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

More..

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.

More..

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

More..

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

More..

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.

More..

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

More..

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.

More..

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

More..

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

More..

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

More..

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

More..