Victoria Prever

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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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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