Victoria Prever

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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Berry and white chocolate charlotte

By Fabienne Viner-Luzzato, June 13, 2013

The sharp summer berries cut through the creaminess of this beautiful dessert. You will need to make it the day before serving. It is best made in a Charlotte or jelly dish. If you cannot find either use a deep spring-form tin in which case you would not turn it out but serve it as it is (as shown).

Preparation time: 30 minutes plus overnight chilling
Serves 8

INGREDIENTS
50ml milk

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Rosemary and lemon roast foreleg of lamb

By Denise Phillips, June 13, 2013

The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.

Preparation time: 15 minutes

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The butchers who are cutting the mustard

By Denise Phillips, June 13, 2013

The London kosher meat trade is enjoying a boom. One catalyst has been the horse meat scandal. According to Jackie Lipowicz, chairman of the Licensed Kosher Meat Traders Association: “Customers who have become worried about their meat being adulterated have come back to the kosher shops in greater numbers.”

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Living the Dolce Vita in Venice

By Richard Ehrlich, June 6, 2013

Please don’t hate me: I recently spent six days in Venice. In my defence, I would note that it was for the annual wedding anniversary trip that my wife and I take, and that she hadn’t been there since she was 15.

So she was owed a trip. I, the undeserving, simply tagged along.

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Persian aubergines and saffron sauce

By Claudia Camhi, June 6, 2013

This is delicious served with flat bread or rice.

Serves 8 as a starter

INGREDIENTS
4 aubergines,
Plenty of olive oil, sea salt and pepper
1 large onion, sliced
Handful of pine nuts, toasted
Half a pomegranate, seeds only

For the sauce:
500ml Greek yogurt
Juice of half a lemon
One crushed garlic clove
Pinch of ground saffron
Salt and pepper to taste

METHOD

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T'beet - slow cooked-chicken

By Linda Dangoor, June 6, 2013

The name for this sabbath dish (pictured below) comes from the Arabic tabayit which means to stay overnight — how long t’beet used to be cooked.

Serves 6 to 8

INGREDIENTS
1.5/2kg chicken, preferably a free range mature boiler or free range roaster, skin on
2-3 pieces of cut lemon
White Basmati rice (700ml level in a measuring jug)
3 tbsp olive oil
1 small onion, finely chopped

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When haimishe food is rice with lots of spice

By Zoe Winograd, June 6, 2013

For many of us living in the UK, Jewish cooking is all about the Ashkenazi staples — gefilte fish, cholent and chopped liver.

Yet increasingly, the more exotic Sephardi food traditions are starting to register on our horizons.

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High street rising to the challenge

By Richard Ehrlich, May 30, 2013

Every year a small army of expert tasters descends on London and sniffs, sips and spits its way through thousands of bottles of wine. They are there for the International Wine Challenge, now in its 30th year.

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