Victoria Prever

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Registered: 29 May 2008

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  • RE: Rolls of honour: our bagels taste test

    "I think the members of the judging panel would be proud of the city of Bath - a bagel shop there (The Whole Bagel) would have commanded some high scores! If they ever get a chance to visit, I recommed(...)" klmklm

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POSTS BY VICTORIA PREVER

The perfect time of year for stickies

By Richard Ehrlich, September 21, 2014

People in the wine biz do not refer to sweet wine as “dessert wine”. They may call it “sweeties” or “stickies”, informally. But they know that sweet wines – defined by EU law as those containing over 45g of sugar per litre — are not necessarily at their best when consumed with something sweet at the end of a meal.

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Pudding duels and plenty more Yotam

By Michael Leventhal , September 11, 2014

Linda Dangoor has challenged Zest’s flamboyant head chef, Eran Tibi, to a mahallabi cook-off. Iraqi-born Dangoor will be launching a new edition of her cookbook Flavours of Babylon at London’s JW3 on September 18, and has thrown down the gauntlet to Tel Aviv-born Tibi, who has accepted. Details at www.jw3.org.uk.

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On becoming a bread-winner

By Victoria Prever, September 4, 2014

Who doesn't love bread? One of our most prized staple foods - it even has its own Sabbath blessing.

Some are so passionate about it they have made it their livelihood.

Tami Isaacs Pearce is addicted not just to eating but to baking the fine chewy stuff.

"I love the fact that with flour and water you can actually make something so nourishing and comforting."

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More feasts for fressers

By Victoria Prever, August 28, 2014

Not many people can make gefilte fish look good.

Lisa Goldberg, Merelyn Chalmers and the other members of the Monday Morning Cooking Club (MMCC) - Natanya Eskin, Lauren Fink, Paula Horwitz and Jacqui Israel - have managed it in their second charity cookbook - Monday Morning Cooking Club: the feast goes on.

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I make it, but I can't touch it

By Victoria Prever, August 11, 2014

Phil Jones is the largest producer of kosher wine in New Zealand and owns the only kosher winery in America's Pacific North West. He is not permitted to handle his wine as he is not Jewish.

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More than just a dip

By Victoria Prever, July 24, 2014

Hummus has become part of our national diet.

While it is not the staple food it is in Israel, supermarket fridges up and down the UK brim with the chickpea-packed paste.

However, according to Christian Mouysset and Ronen Givon — owners of Hummus Bros Levantine Kitchen — what we can buy here is a far cry from the real deal.

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Soho eats from the Holy City

By Victoria Prever, July 4, 2014

The best restaurant in Jerusalem, if not, Israel, has launched a London outpost.

The Palomar - London's version of trendy eatery, Machneyuda, opened its Soho doors in June.

Behind it are a trio of Israeli chefs: Assaf Granit, Yossi Elad and Uri Navon, who founded Machneyuda, together with London sister and brother team, Zoë and Layo Paskin.

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Hard at work with my honey

By Victoria Prever, June 27, 2014

I cannot share a kitchen with my husband. Even so much as toasting bread can end in tears.

If domestic kitchens are high-stress environments, what must the heat be like in a professional setting?

One husband and wife in perfect culinary harmony are Sarit Packer and Itamar Srulovich, co-owners of the tiny, Middle Eastern restaurant Honey & Co.

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Doing the dishes from the past

By Victoria Prever, June 13, 2014

Joan Nathan has been described as the Jewish Julia Child.

For those not clued up on American cookery writers, Child was the American cookery book writer credited with bringing French cuisine to the US public in 1961, and immortalised in the film Julie and Julia.

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Asparagus and watercress mousse

By Fabienne Viner-Luzzato , May 30, 2014

Make the most of the short asparagus season with this pretty recipe which makes a lovely starter or original canape.

Serves: 6
Preparation: 60 minutes
Cooking: 30 minutes

Ingredients
For the biscuits:
100g grated parmesan
50g butter, melted
25g plain flour
1 medium egg, beaten
100g mixed salted nuts roughly chopped
For the mousse:
500g asparagus, washed and trimmed

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Red is not always the perfect match

By Richard Ehrlich , May 29, 2014

Everyone knows two things about food and wine matching. One is that white wine goes with fish. The other is that red wine goes with cheese. Unfortunately for true believers in the received wisdom, neither assertion is correct.

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Cheese champ chef

By Anthea Gerrie, May 29, 2014

If there’s one chef who knows his cheese, it’s Eric Greenspan. A former winner of America’s Iron Chef title — the equivalent of winning Masterchef Professionals — the chef is even prouder of being pronounced California’s official grilled cheese champion since winning a cook-off several years ago.

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Lemon and ginger cheesecake with honey and mixed berries

By Ryan Bartley, May 26, 2014

Serves: 8

Ingredients
250g ginger biscuits, blitzed
100g butter, melted
600g soft cheese/plain cream cheese
400ml thick double cream
250g lemon curd
4 heaped tbsp stem ginger and its syrup
Zest of 1 lemon
2 large pinches of sea salt
2 tbsp honey
100g mixed berries

Method

Line a 23cm spring form cake tin with baking parchment.

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Amaretto and raspberry cheesecake

By Silvia Nacamulli, May 23, 2014

This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.

Serves: 6-8 as a dessert

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Salmon, dill and cream cheese cheesecake

By Denise Phillips, May 22, 2014

This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.

Serves: 10–12
Preparation: 15 minutes
Cooking: 50 minutes

Ingredients
For the base:

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