Victoria Prever

PUBLIC PROFILE

Registered: 29 May 2008

LATEST DISCUSSIONS

  • 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

FIND OTHER USERS

POSTS BY VICTORIA PREVER

JC Pesach Recipe exchange

By Victoria Prever, April 14, 2016

What are you going to cook for Passover? We’ve been talking about little else here at JC Food for weeks. Chopped or fried? Ottolenghi or Evelyn Rose? Can you get kosher coconut oil?

More..

Why is this Seder different from all others?

By Victoria Prever, April 1, 2016

It's a night different from all others, but some Seders are even more unusual.

You won't find many of the usual suspects on Ines Arntz Romanelli's Seder plate. The chef was born in Brazil - of a Jewish mother and Italian father - and is an advocate of a raw, vegan lifestyle, which carries through into her Seder night meal.

More..

A book of recipes to celebrate a mother’s passion for food - and for life

By Victoria Prever, March 31, 2016

The day after Dani Tucker’s mother, Sharon (Shally) died, Dani returned from the hospital to find all her mother’s handwritten recipe books laid out on her dining room table.

“I’d not been there for a week, as we’d been at Mom’s bedside all that time” explains the bubbly 32 year-old North West Londoner, “so I had no idea how the books had got there.”

More..

Evelyn Rose: still simply the best

By Victoria Prever, March 23, 2016

Lemon drizzle cake is one of the UK's favourite bakes. According to Judi Rose, we have her mother, Evelyn, to thank for this sweet, yet tangy treat.

"She introduced it to the UK as her Luscious Lemon Cake," explains daughter, Judi. "And now there's a version on every supermarket or snack bar shelf."

More..

Healthy eating from a different lifetime

By Victoria Prever, March 10, 2016

Imagine a restaurant offering cabbage kreplekh (kreplach), Polish-influenced cheese piroshky (soft doughy parcels oozing with gooey cheese) and potato cutlets stuffed with mushrooms.

Eight decades ago, in the 1930s, a restaurant serving such delicacies was a popular haunt in Vilna, Lithuania.

More..

Rainbow revolution

By Victoria Prever, February 25, 2016

Not for the first time, a New York food trend has crossed the pond. From Manhattan to Mill Hill Broadway and Radlett High Street rainbow bagels are selling like, well, hot cakes.

More..

The baby and toddler lady comes of age

By Victoria Prever, February 18, 2016

Best known for her baby and toddler-friendly recipes, which she has been writing for 25 years, Annabel Karmel has now published the more grown-up Busy Mum’s Cookbook.

“I had to make my name in baby and toddler food before I could get taken seriously as an adult cook,” she laughs. “It has been great using ingredients I can’t use in my baby books, like red wine and chillies.”

More..

It took years to savour the sweet taste of success

By Victoria Prever, February 12, 2016

Morris Herzog is not a household name, but he and his extended family have revolutionised the kosher wine market.

More..

Saving the fruits too ugly for the stores

By Victoria Prever, February 4, 2016

Always worried about when we will next eat, as a race, we're not renowned for under catering.

We're not alone: UK household food waste last year was more than 12 million tonnes - shamefully topping an EU table.

More..

The royal man who makes Barons

By Victoria Prever, January 29, 2016

Kosher wine has come a long way. The days of sweet, red kiddush wine are long gone. It is possible to fill your kiddush cup with some of the best wines in the world, including some of the top Bordeaux vintages.

More..

Juicing is so 2015: we’re souping

By Victoria Prever, January 21, 2016

It's that time of year again. The excesses started with Chanucah and you just kept on eating. Now you want to shed that stone you lost last year - again.

With clean eating and juicing being all the rage, there are all sorts of detox plans out there, but who feels like munching on a lettuce leaf or sipping cold smoothies when it's 6 degrees and grey outside?

More..

New faces, new food challenges for 2016

By Victoria Prever, January 1, 2016

Zest at JW3 is the only kosher restaurant in London we can be proud of.

The Sephardi-influenced menu has won critical acclaim and been nominated for not one but two Tatler restaurant awards.

More..

Licking the plate: a year in food, 2015

By Victoria Prever, December 21, 2015

This year has been yet another exciting one for JC Food: continuing the trend that has seen Jewish food move from geek in the corner to sexy supermodel.

Jerusalem joined Tel Aviv as a foodie hotspot while diaspora Israeli chefs continued to wow diners worldwide with their melting pot of cooking styles.

More..

Seasonal eating: Reach for the festival road map

By Victoria Prever, December 15, 2015

Seasonal eating has been a big trend in recent years. Every chef, cookery writer and food journalist worth their (smoked) salt advocates it, although according to Amelia Saltsman - author of The Seasonal Jewish Kitchen - we've been doing it for centuries.

More..

Getting the best out of their gefilte

By Victoria Prever, December 10, 2015

Gefilte fish is a Marmite dish with image problems. Its shortcomings in the looks and flavour departments mean it would by no stretch of the imagination ever be termed "gourmet".

That was before New Yorkers Liz Alpern, Jeffrey Yoskowitz and Jackie Lilinshtein founded catering company the Gefilteria in 2012.

More..