Victoria Prever

Three interesting finger sandwich fillings

By Lisa Roukin, December 5, 2013

Liven up your sandwich fillings. Each recipe makes 15 finger sandwiches, cut from 5 larger sandwiches — crusts removed and cut into thirds.

Asian Tuna
Preparation: 5 minutes, plus marinating

INGREDIENTS
2 cans tuna, in sunflower oil (drained)
Half a cucumber seeded, peeled and finely chopped
1 carrot, peeled and grated
1 tsp lemon juice
5 tsp light soy sauce

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White chocolate berry blondies

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Dill scones with horseradish cream

By Victoria Prever, December 5, 2013

Makes: 10 -12
Preparation: 15 minutes
Cooking: 10-15 minutes

INGREDIENTS
For the scones:
150g self-raising flour
75g light brown self-raising flour
½ tsp salt
50g slightly salted butter, chilled, cut in small pieces
20g finely chopped dill
125ml buttermilk
3 tbsp full-fat milk
Extra white flour for dusting
1 egg, beaten with a little salt

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Gluten free corn and coriander cakes

By Lisa Roukin , November 28, 2013

Celebrate Chanucah with these golden, crunchy patties which all will love. These are best served warm but can also be used the next day for packed lunches. Serve with a yoghurt raita or sweet chilli sauce.

Makes: 12
Preparation: 20 minutes
Cooking: 4-5 minutes

INGREDIENTS
300g gram flour or chickpea flour
2 large handfuls coriander, chopped
198g canned sweet corn, drained

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Oven-fried latkes with sweet apple sauce

By Rosalind Rathouse, November 28, 2013

V In my family we used to pan fry our latkes but I “fry” them in a hot oven, turning them a few times so they are good and crisp. They are wonderful served with apple sauce made from dessert apples rather than the cooking variety as no additional sugar is required.

INGREDIENTS
For the latkes:
1kg potatoes — not the waxy kind
2 large onions, peeled
2 eggs

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Farka - Tunisian Chanucah couscous cake

By Fabienne Viner-Luzzato, November 28, 2013

On the sixth day of Chanucah Tunisians celebrate Rosh Hodesh El Bneit or Fete des Filles — the festival of the girls. Girls are the centre of attention for that day. They receive presents from their parents and fiancées and farka — a Tunisian sweet cake of couscous, walnuts and dried fruit is served.

Serves: 8-10
Preparation: 30 minutes plus overnight cooling
Cooking: 60 minutes

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Cheese Beignets

By Tom Aiken, November 28, 2013

INGREDIENTS
250ml water
50g butter
70g plain flour
100g grated Parmesan
4 eggs
1/2 tsp English mustard
Salt and pepper
Polenta for dusting
Vegetable oil, for frying

METHOD

Melt the butter in the water in a pan over a low heat and then bring the water to a simmer. As soon as it starts to boil, remove it from the heat and stir in the flour.

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Italian precipizi

By Silvia Nacamulli, November 28, 2013

Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.

Serves: 4

Preparation: 15 minutes plus 15 minutes resting

Cooking: 10 minutes

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Tuck into Thanksgivukkah

By Victoria Prever - recipe by Denise Phillips, November 21, 2013

What do you get when Thanksgiving and Chanucah fall on the same day? Thanksgivukkah — of course.
On November 28, for the first time since 1899, the two holidays fall on the same day. It will not happen again in our lifetime. The term Thanksgivukkah, coined by Boston marketing executive, Dana Gitell, has rapidly caught on across the US.

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Festive wine gifts that keep on giving

By Richard Ehrlich, November 21, 2013

I was thrilled to learn that Chanucah, my second favourite Jewish holiday, coincides this year with my favourite American holiday. The second candle will be lit on November 28 which is Thanksgiving.
Latkes and turkey, anyone?

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Chicory salad with caramelised walnuts and warm blue cheese dressing

By Fabienne Viner-Luzzato , November 14, 2013

The rich flavours in this chicory salad makes a colourful autumnal dish. The sweetness of the walnuts goes well with the bitter chicory leaves and the sharpness of the blue cheese.

Serves: 6
Preparation: 30 minutes
Cooking: 15 minutes

INGREDIENTS
300ml single cream
300g blue cheese
300g walnut halves
600g chicory leaves, a mix of white and red ones
4 tbsp caster sugar

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Lamb kebabs with hummus, masbacha and grilled pitta

By Yaniv Gur-Ariye, November 14, 2013

You can find the North African spice ras-el-hanout (which translates to mean, literally head of the shop) in most large supermarkets or online.

Serves 4

INGREDIENTS
For the lamb kebabs
2 onions
1 kg minced lamb
25g chopped flat leaf parsley
2 tbsp ras-el-hanout
1 tbsp salt

For the hummus
2kg chickpeas soaked overnight, plus 800g liquid they were soaked in
1tbsp baking soda

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DIY doughnuts and gourmet Limmud

By Michael Leventhal, November 14, 2013

Chanucah is coming: on November 27 the LJCC is hosting a children’s cookery masterclass including edible menorahs for the festival. Fabienne Viner-Luzzato is running this workshop and also arranging a doughnut decorating at the Ivy House Chanucah Fair on November 24. See www.ljcc.org.uk for details.

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Doing a Jamie for Israel’s lost youths

By Anthea Gerrie, November 14, 2013

What does Wizo have in common with Jamie Oliver? You’d be forgiven for thinking it might just be a penchant for hearty food with a Mediterranean flavour produced in the flagship catering college they sponsor, to judge by the feast their alumni served up recently at an event in London.

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Enjoying a break from the French

By Richard Ehrlich, November 7, 2013

A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.

“French wine! It’s the best,” he said.

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Zucchini patties

By Einat Admony, November 7, 2013

This dish is so incredibly simple to make, but the results are exquisite. Serve with plain yogurt. I use my own challah (recipe in book) but in a pinch, bread crumbs from store-bought challah are fine too.

Serves: 4 to 6
Preparation: 15 minutes
Cooking: 15 -20 minutes

INGREDIENTS
3 medium zucchini (courgette)
1 medium yellow onion

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Butternut squash and saffron soup

By Einat Admony, November 7, 2013

Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.

Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour

INGREDIENTS

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How to be a modern balaboosta

By Victoria Prever, November 7, 2013

‘Balaboosta” invokes images of a well-covered, dowdy Yiddishe pensioner who force-feeds bridge rolls and chopped liver to anyone within reach.

But New York chef Einat Admony interprets it as a person of any age who tirelessly cooks, cleans and takes care of the physical, spiritual and emotional needs of her family.

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Sticky slow roasted cola short ribs

By Kosher Roast, November 1, 2013

At Kosher Roast we serve these short ribs with hoppin’John and ground-corn grits from America's Deep South.

Serves: 4
Preparation: 10 minutes
Cooking: 4½ hours approx

INGREDIENTS
8 short ribs
2 cans of cola
1 small onion
Clove of garlic
2 small carrots
1 stick celery
Olive oil
Honey
Balsamic vinegar
Any brown sugar
Cornflour
Dried herbs eg: thyme, marjoram, mixed

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Butternut, pear and Gorgonzola tart

By Adam Byatt, November 1, 2013

A great way to introduce children to bread making and some new flavours

Serves: 6
Preparation: 30 minutes and 2 hours+ for rising and proving
Cooking: 35 minutes

INGREDIENTS
For the base:
250g strong white flour
13g dried yeast
1 tsp sea salt
1 tsp caster sugar
150ml water, cold
A dash of olive oil

for the Topping:
1 butternut squash, peeled and finely sliced

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