Victoria Prever
Food Editor at The Jewish Chronicle
Mum of 2; food editor Jewish Chronicle; freelance food writer; chef, cookery teacher; food blogger (https://t.co/oQdCz78gnK). Run off my feet!
Articles
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1 week ago |
thejc.com | Victoria Prever
Every year’s the same. Pre-Pesach, I cruise the aisles of the kosher supermarket loading my trolley with plastic table toys for our Seder along with vast quantities of kosher for Passover ingredients that we’ll never get through. I end the eight days with surplus matzah meal, matzah, potato flour, dried fruits, ground nuts and desiccated coconut.
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1 week ago |
thejc.com | Victoria Prever
Honey cinnamon walnuts and almonds:50g walnuts50g almonds1 tbsp extra virgin olive oil2 tbsp honey¼ tsp cinnamonSlaw:2 large carrots, peeled1 large fennel bulb¼ red cabbage – 200g (7 oz) approx¼ white cabbage – 200g (7oz) approx.
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2 weeks ago |
bbcgoodfood.com | Victoria Prever
1. Apricot, orange & horseradish chicken thighs with rainbow confetti salad Use up your Seder horseradish with these simple, juicy chicken thighs. Add as much or as little horseradish as your family like. The sweetness of the apricot jam tempers the heat, and orange zest adds a fruity flavour. The air fryer makes the juiciest chicken thighs — you’ll never want to make them another way. 2. Spring onion & feta frittata Here’s a fuss-free lunch or breakfast dish that everyone will enjoy.
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2 weeks ago |
msn.com | Victoria Prever
Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
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2 weeks ago |
thejc.com | Victoria Prever
200g black or red grapes1 tsp extra virgin olive oil2 tsp red wine vinegar1 tsp honeySalt50g walnuts1 heaped tbsp sugar½ tsp cinnamonMixed salad leaves20g flat leaf parsley2 applesJuice of ½ a lemon6 Medjool dates, pittedDressing:Juice of ½ a lemon1 tbsp of extra virgin olive oil1 tbsp silan (date molasses)Salt and pepper
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Friday night recipe: This Moroccan dip is a must for many Sephardi families for their Shabbat (Friday night sabbath) dinner tables. Make it while tomatoes are at their peak of summer sweetness. @JewishChron https://t.co/mpwNhXAclD
Food provides such powerful memories and emotions. These beautiful, moving videos from Asif by families of victims of October 7 use their favourite recipes to remember them and keep their memories alive. https://t.co/C0JghRshPW
RT @JewishChron: Brick Lane’s Yellow Beigel Shop to reopen after broiges https://t.co/JhUXh3t2m2
