Victoria Prever

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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Israel’s tastiest secrets

By Anthea Gerrie, July 25, 2013

Israel’s epicurean renaissance is hardly news to foodies. Tel Aviv is one of the world’s great dining destinations, and other Israeli cities are catching up fast.

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Spiced beef, pistachio and walnut burgers in spinach and carrot buns

By Fabienne Viner-Luzzato, July 18, 2013

Preparation: 30 minutes; cooking: 30 mins; makes: 20 burgers

INGREDIENTS
500g minced beef
1 red onion, finely chopped
20g finely chopped fresh flat parsley
60g ground walnuts
60g chopped pistachios
2 medium eggs
Salt, pepper
A generous shake of cumin, paprika and turmeric
Sunflower oil for brushing

For the dressing:
4 tbsp mayonnaise
1 tsp ketchup
1 tsp mustard

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Broccoli and Cashew salad

By Victoria Prever, July 18, 2013

Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.

Preparation: 20 mins
Serves 6-8

Ingredients
2 broccoli heads (approx 600g)
150g cashews, toasted
100g dried cranberries
125g fine egg noodles, uncooked

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Tabbouleh

By Silvia Nacamulli, July 18, 2013

This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.

Preparation: 20 mins
Cooking: 2 mins plus soaking time
Serves 4-6
INGREDIENTS
250g fine bulgur wheat

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JW3: bringing the best of Jewish food to NW3

By Victoria Prever, July 4, 2013

Jewish diners are notoriously hard to please. So, one of the greatest challenges facing the trustees behind the JW3 community centre in relation to their new building was the catering.

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Rum sultana and crystallised fruit cupcakes

By Fabienne Viner-Luzzato, June 27, 2013

Preparation: 15 mins plus 30 mins soaking
Cooking: 20 – 30 mins
Makes: 24 cakes

INGREDIENTS
100ml old rum
50g sultanas
100g crystallised fruits
3 eggs, separated
150g caster sugar
150g unsalted butter
210g self-raising flour

METHOD
Heat oven to 160°C and line two 12- hole muffin tins with paper cases.

Dice the crystallised fruits.

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Chocolate and Almond Cake

By Katie Caldesi, June 27, 2013

Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.

Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
Serves 6–8

INGREDIENTS
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar

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Chocolate Marble Cake

By Lisa Roukin, June 27, 2013

This beautiful cake will keep for 3 days in an airtight container or freeze for up to 3 months. If freezing, decorate after defrosting.

Preparation: 20-25 minutes plus cooling
Cooking: 40-45 mins
Serves 14-16

INGREDIENTS
250g self-raising flour
Pinch of salt
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten

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Gooeyest chocolate brownies

By Ryan Bartley, June 27, 2013

For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!

Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies

INGREDIENTS
225g dark chocolate, broken into small pieces

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Banana and chocolate cake with peanut butter frosting

By Suzy Pelta , June 27, 2013

INGREDIENTS
120g unsalted butter

100g dark chocolate

3 medium bananas

160g light brown sugar
Pinch of salt

2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter

225g cream cheese

1 tsp vanilla extract

300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration

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Steph Saffer's Raspberry Truffles

By Steph Saffer, June 20, 2013

INGREDIENTS
75ml whipping cream
150g dark chocolate, chopped
100g frozen raspberries
35g caster sugar
Optional: a splash of raspberry liqueur
Topping of choice, eg cocoa powder and icing powder

Preparation: 30 minutes plus 2-6 hours chilling
Makes approx 30-40 depending on the size

METHOD

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Chocolate Torte

By Shaun Hill, June 20, 2013

Preparation: 1 hour 30 minutes plus cooling
Serves: 8

INGREDIENTS
Torte
225g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
225g unsalted butter
340g caster sugar
6 medium free-range eggs
1 drop vanilla essence
160g ground almonds
140g white breadcrumbs

Ganache icing
110g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
125g icing sugar

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Spilling the beans on chocolate

By Victoria Prever, June 20, 2013

When you bite into your next chunky Kit Kat or bar of Green and Blacks, be thankful for Medieval Jewish foodies.
According to Rabbi Deborah Prinz, it was Jews who first brought chocolate to Europe. Her findings are now explained in a fascinating book entitled On the Chocolate Trail.

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Why the best Pinot Grigio is not Italian

By Richard Ehrlich , June 13, 2013

Now that the weather seems to be warming up, it is time to confront the ugly, intractable question of Pinot Grigio. Sales of these wines have grown steadily, 8 per cent year on year according to the most recent trade figures I’ve seen. They sell as much as Chardonnay and Sauvignon Blanc, and account for around 40 per cent of the Italian wine sold in the UK.

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