Sweet Challah Bread - For Special Occasions such as Shabbat (Sabbath)
To make 2 loaves:
1/8 cup of Olive Oil 1/2 cup of Tepid Water 4 Large Eggs 1 tsp Honey 6-8 cups Strong Flour |
1.5 cups of Hot Water 2/3 cup of Caster Sugar 2 Tblsp Granular Yeast 1/2 tsp Salt |
Method:
Place Olive oil, sugar and salt into a large bowl.
Add HOT water and stir until the sugar is dissolved and set aside to cool down to tepid.
Dissolve the yeast in the TEPID water then add to the cooled sugar mixture and stir.
Beat 3 eggs and add to the yeast mixture.
Add the sifted flour gradually.
Using a dough hook on an electric mixer or your hands, knead the dough in the bowl until it is no longer sticky (the longer you can knead it the better).
Place the dough into a clean oiled bowl and cover with foodwrap and a damp towel and leave to rise in a warm, draught-free place.
After 1-1.5 hours punch the dough down and knead again.
Cover the bowl again and leave to rise once more.
After an hour, knead and divide the dough mixture in half. Then divide each half into 4 and roll in your hands into 4 'ropes'.
To Braid the 'ropes':
Gather one end of the 4 ropes and pinch together, then spread into 4 vertical strands. Taking the 2 outside strands fold them over the 2 inside strands, then repeat with the outside strands coming over the inside strands until the ends are reached. Pinch the ends together and fold under the loaf.
Repeat this braiding procedure with the remaining 2nd half of the dough.
Place on a Baking Sheet and leave to rise for 30 minutes, or until doubled in size.
Beat last egg with honey and brush over the loaves to glaze, can sprinkle with sesame or poppy seeds if you wish.
Bake for approximately 30-45 minutes at 180 degrees Celsius (fan assisted oven). Bread is ready when it makes a hollow sound when tapped!
Break pieces off and enjoy!
Place Olive oil, sugar and salt into a large bowl.
Add HOT water and stir until the sugar is dissolved and set aside to cool down to tepid.
Dissolve the yeast in the TEPID water then add to the cooled sugar mixture and stir.
Beat 3 eggs and add to the yeast mixture.
Add the sifted flour gradually.
Using a dough hook on an electric mixer or your hands, knead the dough in the bowl until it is no longer sticky (the longer you can knead it the better).
Place the dough into a clean oiled bowl and cover with foodwrap and a damp towel and leave to rise in a warm, draught-free place.
After 1-1.5 hours punch the dough down and knead again.
Cover the bowl again and leave to rise once more.
After an hour, knead and divide the dough mixture in half. Then divide each half into 4 and roll in your hands into 4 'ropes'.
To Braid the 'ropes':
Gather one end of the 4 ropes and pinch together, then spread into 4 vertical strands. Taking the 2 outside strands fold them over the 2 inside strands, then repeat with the outside strands coming over the inside strands until the ends are reached. Pinch the ends together and fold under the loaf.
Repeat this braiding procedure with the remaining 2nd half of the dough.
Place on a Baking Sheet and leave to rise for 30 minutes, or until doubled in size.
Beat last egg with honey and brush over the loaves to glaze, can sprinkle with sesame or poppy seeds if you wish.
Bake for approximately 30-45 minutes at 180 degrees Celsius (fan assisted oven). Bread is ready when it makes a hollow sound when tapped!
Break pieces off and enjoy!
Round Challah for Rosh HaShanah (New Year)
1 pkt Dried Yeast
1/2 cup Warm Water 3 Tblsp Sugar 2 Tblsp Oil 1/4 cup Raisins |
2.5-3 cups of Strong Flour
2 Egg Whites slightly beaten 3/4 tsp Salt 1 Egg Yolk plus 1 Tblsp Water |
Method:
Dissolve yeast in warm water.
Add Sugar, salt, Egg Whites and Oil. Stir well.
Add 1.5 cups of flour and beat for at least 50 strokes.
Stir in one more cup of flour. If the dough is sticky, add up to 1/2 cup more flour.
Knead on a floured surface until it is nicely elastic and manageable.
Place in a clean oiled bowl and cover with cling film and a wet towel until dough has doubled.
Punch dough down and knead lightly a second time, set aside to rise again.
After the 2nd rising, turn dough out onto a floured surface.
Add the raisins and knead lightly to mix them in.
Roll the dough out like a rope to a length of 70cm (30") then beginning at one end, wind dough up in a coil so that it is crown shaped. Alternatively divide the 'rope' into 3 or 4 strands and braid before rolling together into a coil or crown-shape.
Place braided/coiled dough onto a greased baking sheet, brush with the egg yolk mixture and sprinkle with either poppy seeds or sesame seeds (if desired), or brush with a mixture of cinnamon and sugar. Leave to rise for about 15 minutes.
Then bake at 180 degrees Celsius until golden brown. (About 20-30 minutes).
Dissolve yeast in warm water.
Add Sugar, salt, Egg Whites and Oil. Stir well.
Add 1.5 cups of flour and beat for at least 50 strokes.
Stir in one more cup of flour. If the dough is sticky, add up to 1/2 cup more flour.
Knead on a floured surface until it is nicely elastic and manageable.
Place in a clean oiled bowl and cover with cling film and a wet towel until dough has doubled.
Punch dough down and knead lightly a second time, set aside to rise again.
After the 2nd rising, turn dough out onto a floured surface.
Add the raisins and knead lightly to mix them in.
Roll the dough out like a rope to a length of 70cm (30") then beginning at one end, wind dough up in a coil so that it is crown shaped. Alternatively divide the 'rope' into 3 or 4 strands and braid before rolling together into a coil or crown-shape.
Place braided/coiled dough onto a greased baking sheet, brush with the egg yolk mixture and sprinkle with either poppy seeds or sesame seeds (if desired), or brush with a mixture of cinnamon and sugar. Leave to rise for about 15 minutes.
Then bake at 180 degrees Celsius until golden brown. (About 20-30 minutes).
IDF Sufganiyot Recipe (Hanukkah Doughnuts)
Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter
2 teaspoons salt
3 cups vegetable oil (for frying), plus more for bowl
1 cup seedless jam
powdered sugar
Directions:
Combine yeast, warm water, and 1 tspn sugar. Set aside until foamy, about ten minutes. Place flour in large bowl. Add eggs, yeast mixture, butter, and salt. Stir until sticky dough forms. Knead on well floured surface until smooth, about 8 minutes. Place in oiled bowl, cover, and let rise for 1 - 1 ½ hours. On lightly floured surface, roll dough to ¼ inch thick. Cut rounds and set aside for 15 minutes. Fry for 40 seconds on each side under medium heat. Using toothpick, make hole in the side of the donut and fill with jam. Sprinkle the top with powdered sugar. Enjoy!
Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter
2 teaspoons salt
3 cups vegetable oil (for frying), plus more for bowl
1 cup seedless jam
powdered sugar
Directions:
Combine yeast, warm water, and 1 tspn sugar. Set aside until foamy, about ten minutes. Place flour in large bowl. Add eggs, yeast mixture, butter, and salt. Stir until sticky dough forms. Knead on well floured surface until smooth, about 8 minutes. Place in oiled bowl, cover, and let rise for 1 - 1 ½ hours. On lightly floured surface, roll dough to ¼ inch thick. Cut rounds and set aside for 15 minutes. Fry for 40 seconds on each side under medium heat. Using toothpick, make hole in the side of the donut and fill with jam. Sprinkle the top with powdered sugar. Enjoy!
Donut Muffins - Mini muffins that taste like donuts!
(Courtesy of a Facebook post: Quick and easy and a baked alternative for Hanukkah Sufganiyot).
Makes 24 mini muffins depending on the size of your mini muffin pan.
Ingredients:
1/2 cup white sugar, can use raw sugar instead of white
1/4 cup butter, melted - or margarine
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
Topping
1/4 cup butter, melted
1/2 cup white or raw sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup butter or margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted butter or margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter/ margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Can cut a small split in the top and insert some berry or cherry conserve or jelly before serving.
(Courtesy of a Facebook post: Quick and easy and a baked alternative for Hanukkah Sufganiyot).
Makes 24 mini muffins depending on the size of your mini muffin pan.
Ingredients:
1/2 cup white sugar, can use raw sugar instead of white
1/4 cup butter, melted - or margarine
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
Topping
1/4 cup butter, melted
1/2 cup white or raw sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup butter or margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted butter or margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter/ margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Can cut a small split in the top and insert some berry or cherry conserve or jelly before serving.
Pita Bread
800 gm strong white bread flour
1 sachet easy blend dried yeast
2 tsp salt
6 tsp olive oil
425 ml (scant 2 cups) tepid water
800 gm strong white bread flour
1 sachet easy blend dried yeast
2 tsp salt
6 tsp olive oil
425 ml (scant 2 cups) tepid water
Method:
Sift flour into a large bowl and stir in the yeast and salt.
Add olive oil and 425 ml (scant 2 cups) tepid water.
Mix together, then turn dough out onto a floured surface.
Knead dough thoroughly for 10 minutes until smooth and elastic.
Cut into 12 equal pieces.
Roll each piece into a ball, then roll out to an oval shape 18cm (7") long.
Place on baking tray covered with baking paper lightly floured, cover with a damp cloth and leave in a warm, draught-free place for an hour or until puffed up double the original size.
Preheat oven to 240C (Gas 9). Lightly oil 2 baking sheets and place in oven to heat up.
Place 3 pita breads on each baking sheet and sprinkle with water.
Bake in oven for 5 minutes until puffed up and lightly browned.
Remove from baking sheets and wrap in a cloth whilst baking remaining pita breads.
Makes 12
Sift flour into a large bowl and stir in the yeast and salt.
Add olive oil and 425 ml (scant 2 cups) tepid water.
Mix together, then turn dough out onto a floured surface.
Knead dough thoroughly for 10 minutes until smooth and elastic.
Cut into 12 equal pieces.
Roll each piece into a ball, then roll out to an oval shape 18cm (7") long.
Place on baking tray covered with baking paper lightly floured, cover with a damp cloth and leave in a warm, draught-free place for an hour or until puffed up double the original size.
Preheat oven to 240C (Gas 9). Lightly oil 2 baking sheets and place in oven to heat up.
Place 3 pita breads on each baking sheet and sprinkle with water.
Bake in oven for 5 minutes until puffed up and lightly browned.
Remove from baking sheets and wrap in a cloth whilst baking remaining pita breads.
Makes 12
Labneh ("Arus" The Bride)
A light cheese made from Yoghurt drizzled with Extra Virgin Olive Oil and served with Pita Bread and salad.
A light cheese made from Yoghurt drizzled with Extra Virgin Olive Oil and served with Pita Bread and salad.
Method:
Strain a container of plain unsweetened yoghurt (Greek is best) overnight through a dampened fine cotton muslin-lined sieve.
Next day place drained curd into a bowl and stir in flaky sea salt to taste, then drizzle with olive oil and a sprinkling of za'atar (herb mix of Thyme, sesame seeds, oregano/marjoram) or parsley and mint finely chopped, and serve on fresh pita bread or with a salad and olives.
To preserve, take a spoonful of labneh, form into a ball with wet hands then store in a jar of olive oil and oregano or marjoram.
Strain a container of plain unsweetened yoghurt (Greek is best) overnight through a dampened fine cotton muslin-lined sieve.
Next day place drained curd into a bowl and stir in flaky sea salt to taste, then drizzle with olive oil and a sprinkling of za'atar (herb mix of Thyme, sesame seeds, oregano/marjoram) or parsley and mint finely chopped, and serve on fresh pita bread or with a salad and olives.
To preserve, take a spoonful of labneh, form into a ball with wet hands then store in a jar of olive oil and oregano or marjoram.
Hummus
2 cups cooked chickpeas
1/3rd cup of lemon juice
2 cloves minced garlic
Salt to taste
1/3rd cup Tahina (Sesame paste)
1/4 tsp ground cumin
Flat Leaf Parsley and a sprinkling of Sweet/Hot Paprika for garnishing.
Method:
Cover with water and soak uncooked chick peas over night. Next day, strain and cover with fresh water, then boil until tender (about an hour) Add salt to taste at end of cooking. Reserve some of the cooking water.
Place all ingredients into a blender and blend together until mixture is smooth, if mix is dry add the cooking liquid sparingly until a soft porridge consistency.
Place in a serving bowl or platter and smooth out with base of rounded soup spoon making a well in the centre.
Drizzle extra virgin olive oil into the well and sprinkle with fresh paprika and chopped flat leaf (Italian) parsley.
Serve with fresh pita bread and salad.
Enjoy!
2 cups cooked chickpeas
1/3rd cup of lemon juice
2 cloves minced garlic
Salt to taste
1/3rd cup Tahina (Sesame paste)
1/4 tsp ground cumin
Flat Leaf Parsley and a sprinkling of Sweet/Hot Paprika for garnishing.
Method:
Cover with water and soak uncooked chick peas over night. Next day, strain and cover with fresh water, then boil until tender (about an hour) Add salt to taste at end of cooking. Reserve some of the cooking water.
Place all ingredients into a blender and blend together until mixture is smooth, if mix is dry add the cooking liquid sparingly until a soft porridge consistency.
Place in a serving bowl or platter and smooth out with base of rounded soup spoon making a well in the centre.
Drizzle extra virgin olive oil into the well and sprinkle with fresh paprika and chopped flat leaf (Italian) parsley.
Serve with fresh pita bread and salad.
Enjoy!
Israeli Salad
Cream 3 cloves of garlic with 2 tsp salt.
Add 1 finely chopped red onion.
Add 3 finely chopped small green Lebanese cucumbers and 4-6 medium size finely chopped tomatoes.
Add 1 finely chopped red capsicum.
Add liberal amounts of finely chopped flat-leaf parsley and mint.
Stir altogether and just prior to serving sprinkle with lemon juice and extra virgin olive oil.
Cream 3 cloves of garlic with 2 tsp salt.
Add 1 finely chopped red onion.
Add 3 finely chopped small green Lebanese cucumbers and 4-6 medium size finely chopped tomatoes.
Add 1 finely chopped red capsicum.
Add liberal amounts of finely chopped flat-leaf parsley and mint.
Stir altogether and just prior to serving sprinkle with lemon juice and extra virgin olive oil.
Baba Ghanoush (Eggplant Salad)
500g Aubergine (Eggplant)
2-3 cloves garlic creamed with 1 tsp salt
Juice of 2-3 lemons
80ml Tahina paste
Salt to taste
Cut Aubergine in half lengthwise and place cutside down on centre rack of a preheated 180C oven (or alternatively place under a grill or over an open flame on barbecue) until the skin blisters and turns black. Can take up to 30 minutes in an oven. Remove from heat and place in a plastic bag to rub off the skin, or carefully peel the skin off with a sharp knife.
Top and tail the eggplant while still hot.
Scoop out the flesh and place in a food blender with the garlic, tahini and most of the lemon juice. Blend well and adjust flavour with remaining lemon juice and salt. Drizzle over a little Extra Virgin Olive Oil to serve.
Chill before serving with pita bread and/or with sticks of carrot, celery, cucumber etc.
500g Aubergine (Eggplant)
2-3 cloves garlic creamed with 1 tsp salt
Juice of 2-3 lemons
80ml Tahina paste
Salt to taste
Cut Aubergine in half lengthwise and place cutside down on centre rack of a preheated 180C oven (or alternatively place under a grill or over an open flame on barbecue) until the skin blisters and turns black. Can take up to 30 minutes in an oven. Remove from heat and place in a plastic bag to rub off the skin, or carefully peel the skin off with a sharp knife.
Top and tail the eggplant while still hot.
Scoop out the flesh and place in a food blender with the garlic, tahini and most of the lemon juice. Blend well and adjust flavour with remaining lemon juice and salt. Drizzle over a little Extra Virgin Olive Oil to serve.
Chill before serving with pita bread and/or with sticks of carrot, celery, cucumber etc.
Marinated Capsicum
Ingredients:
4 large Red Capsicums (Bell Peppers)
4 Large Yellow or Orange Capsicums
2 Tblsp Rosemary leaves
1 tsp Coriander seeds
2 c (500 ml) Olive Oil
Method:
Cut capsicums in half, remove core and seeds then place cut side down on a tray under a pre-heated grill. Grill until the skins are blistered and turning black.
Place the capsicums in a large plastic bag, close the bag and leave aside to 'sweat' for approximately 5 minutes. Peel (rub off) the skins.
Slice the capsicums into strips and pack into a large clean jar. Add rosemary leaves and coriander seeds, then pour in the oil making sure to cover the capsicums. Place the blade of a long knife into the jar to release any air bubble before sealing the jar. Make sure to label and date the jar.
Store in the refrigerator for up to 3 months.
Can be served with salads and/or grilled meats along with crusty bread.
Ingredients:
4 large Red Capsicums (Bell Peppers)
4 Large Yellow or Orange Capsicums
2 Tblsp Rosemary leaves
1 tsp Coriander seeds
2 c (500 ml) Olive Oil
Method:
Cut capsicums in half, remove core and seeds then place cut side down on a tray under a pre-heated grill. Grill until the skins are blistered and turning black.
Place the capsicums in a large plastic bag, close the bag and leave aside to 'sweat' for approximately 5 minutes. Peel (rub off) the skins.
Slice the capsicums into strips and pack into a large clean jar. Add rosemary leaves and coriander seeds, then pour in the oil making sure to cover the capsicums. Place the blade of a long knife into the jar to release any air bubble before sealing the jar. Make sure to label and date the jar.
Store in the refrigerator for up to 3 months.
Can be served with salads and/or grilled meats along with crusty bread.
Buttered Rice Pilaf with Pine Nuts (Snobar)
Long Grain Basmati Rice - Allow half a cup of long grain Basmati rice for each person
Generous handful of thin broken egg vermicelli pieces
100 g Pine Nuts (more or less)
Chicken stock or water
Salt to taste
50 g Butter
1 Tblsp Olive Oil
Finely chopped onion/shallots
Method:
Wash the rice well through a sieve and cold running water.
Melt the butter into the oil in a heavy based saucepan and gently sauté the onions adding a generous handful or two of broken egg vermicelli pieces. Stir with a wooden spoon until golden brown.
Add the washed rice and 2 generous tsps salt. Stir until rice is coated with the butter/oil mixture, then add liquid using 2 cups of liquid to 1 cup of rice. Bring to a full rolling boil on high with the lid off until the liquid has reduced to being just level with the top of the rice.
Line the lid of the saucepan with a clean cotton/linen/muslin cloth and place firmly on the pan, turn the heat right down to the lowest position and leave for 5 minutes.
Next step: Put the rice to "bed"
Take a thick towel big enough to fold double and completely wrap the saucepan in, remove the pan from the heat and wrap the entire pan with lid on in the towel. Next take a 'blanket' (wool is best) and wrap that around the pan as well, so the pan is encased in a thick warm covering. Place in a draft-free pantry or cupboard and leave to rest for up to 2 hours before serving.
Before serving carefully toast the pine nuts in a dry pan, stirring and taking care not to burn them. Finely chop a bunch of Parsley (Petrozillia) and or Coriander (Cilantro).
When ready to serve the Pilaf, remove from the wrappings, open the pan and stir in the herbs and pine nuts, serve on a platter.
Rice done this way goes very well with Mediterranean/Middle Eastern Minced Lamb dishes, or alternatively serve with Labneh, Plain Yoghurt, Feta or Tzatziki (Cucumber, mint and garlic mixed into plain yoghurt) for a vegetarian option. You can also stir cooked peas, courgettes, egg plant, corn or left over chopped baked vegetables through before serving. Sometimes I toast a mix of nuts such as walnuts, almonds, cashew nuts instead of pine nuts - really, there is no limit to what you can serve with this pilaf. It always looks and tastes impressive!
Generous handful of thin broken egg vermicelli pieces
100 g Pine Nuts (more or less)
Chicken stock or water
Salt to taste
50 g Butter
1 Tblsp Olive Oil
Finely chopped onion/shallots
Method:
Wash the rice well through a sieve and cold running water.
Melt the butter into the oil in a heavy based saucepan and gently sauté the onions adding a generous handful or two of broken egg vermicelli pieces. Stir with a wooden spoon until golden brown.
Add the washed rice and 2 generous tsps salt. Stir until rice is coated with the butter/oil mixture, then add liquid using 2 cups of liquid to 1 cup of rice. Bring to a full rolling boil on high with the lid off until the liquid has reduced to being just level with the top of the rice.
Line the lid of the saucepan with a clean cotton/linen/muslin cloth and place firmly on the pan, turn the heat right down to the lowest position and leave for 5 minutes.
Next step: Put the rice to "bed"
Take a thick towel big enough to fold double and completely wrap the saucepan in, remove the pan from the heat and wrap the entire pan with lid on in the towel. Next take a 'blanket' (wool is best) and wrap that around the pan as well, so the pan is encased in a thick warm covering. Place in a draft-free pantry or cupboard and leave to rest for up to 2 hours before serving.
Before serving carefully toast the pine nuts in a dry pan, stirring and taking care not to burn them. Finely chop a bunch of Parsley (Petrozillia) and or Coriander (Cilantro).
When ready to serve the Pilaf, remove from the wrappings, open the pan and stir in the herbs and pine nuts, serve on a platter.
Rice done this way goes very well with Mediterranean/Middle Eastern Minced Lamb dishes, or alternatively serve with Labneh, Plain Yoghurt, Feta or Tzatziki (Cucumber, mint and garlic mixed into plain yoghurt) for a vegetarian option. You can also stir cooked peas, courgettes, egg plant, corn or left over chopped baked vegetables through before serving. Sometimes I toast a mix of nuts such as walnuts, almonds, cashew nuts instead of pine nuts - really, there is no limit to what you can serve with this pilaf. It always looks and tastes impressive!
Pineapple-Horseradish (Waldorf-style) Salad
Suitable for Passover
Serves 6
3 celery stalks diced
2 or 3 large crisp apples (Granny Smith, Braeburn, Pacific Rose)
1 can of pineapple pieces
1 cup of halved walnuts
1/2 c of mayonnaise
2 Tblsp lemon juice
2 Tblsp raw sugar
1 Tblsp creamed horseradish
Core and dice the apples leaving the skin on (a mix of green and red apples is good) sprinkle apple with lemon juice to prevent oxidisation
Mix the mayonnaise with the horseradish and raw sugar
Add all ingredients into a large bowl and mix together
Chill before serving either in a large bowl garnished with pineapple slices and celery leaves or individually in small bowls or glasses. The horseradish gives a little zing to the dressing. Creamed horseradish is not kosher for Passover, therefore use a little grated fresh horseradish.
Serves 6
3 celery stalks diced
2 or 3 large crisp apples (Granny Smith, Braeburn, Pacific Rose)
1 can of pineapple pieces
1 cup of halved walnuts
1/2 c of mayonnaise
2 Tblsp lemon juice
2 Tblsp raw sugar
1 Tblsp creamed horseradish
Core and dice the apples leaving the skin on (a mix of green and red apples is good) sprinkle apple with lemon juice to prevent oxidisation
Mix the mayonnaise with the horseradish and raw sugar
Add all ingredients into a large bowl and mix together
Chill before serving either in a large bowl garnished with pineapple slices and celery leaves or individually in small bowls or glasses. The horseradish gives a little zing to the dressing. Creamed horseradish is not kosher for Passover, therefore use a little grated fresh horseradish.
Baharat Spice Mix (1)
Mix the following spices together and use to coat Meats and Poultry before cooking.
1 Tblsp Ground Cardamon
1 Tblsp Ground Ginger
1/2 Tblsp Ground Nutmeg
1 Tblsp Ground Back Pepper
1 Tblsp Ground Cinnamon
1/2 Tblsp Ground Allspice
Mix the following spices together and use to coat Meats and Poultry before cooking.
1 Tblsp Ground Cardamon
1 Tblsp Ground Ginger
1/2 Tblsp Ground Nutmeg
1 Tblsp Ground Back Pepper
1 Tblsp Ground Cinnamon
1/2 Tblsp Ground Allspice
Baharat Spice Mix (2) - For Poultry
1.5 Tblsp Sweet Paprika
1.5 Tblsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander
1/2 tsp Red Pepper Flakes
1.5 tsps Salt
1 Cup Almond Flour, or Ground Almonds
Mix spices together with Ground Almonds.
Dip meat into beaten egg then into the spice mix before sprinkling with Olive oil and baking in the oven.
1.5 Tblsp Sweet Paprika
1.5 Tblsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander
1/2 tsp Red Pepper Flakes
1.5 tsps Salt
1 Cup Almond Flour, or Ground Almonds
Mix spices together with Ground Almonds.
Dip meat into beaten egg then into the spice mix before sprinkling with Olive oil and baking in the oven.
Cauliflower Couscous
Ingredients:
1 Head of cauliflower
1.5tsps tumeric
1 tsp ground cumin
1.5 tsps salt
1 Tsp fennel seeds
1 Tsp coriander leaves (dried)
A generous knob of butter
Method:
Wash the head of cauliflower then break into pieces and whizz in a food blender until it is finely crumbed and resembles couscous.
Place in a bowl and add rest of the ingredients before blanching with boiling water stand covered for 5 minutes. For a softer texture you can use a saucepan and bring it to the boil on stove top for 2 minutes or alternatively microwave in a covered microwave-safe bowl.
Strain and serve with a topping of your choice or as a side dish.
Recommended toppings:
Pan fried fish
Minced lamb and onions seasoned with garlic, mint, parsley and cumin then topped with toasted pinenuts
Roasted Mediterranean style vegetables with feta
Ingredients:
1 Head of cauliflower
1.5tsps tumeric
1 tsp ground cumin
1.5 tsps salt
1 Tsp fennel seeds
1 Tsp coriander leaves (dried)
A generous knob of butter
Method:
Wash the head of cauliflower then break into pieces and whizz in a food blender until it is finely crumbed and resembles couscous.
Place in a bowl and add rest of the ingredients before blanching with boiling water stand covered for 5 minutes. For a softer texture you can use a saucepan and bring it to the boil on stove top for 2 minutes or alternatively microwave in a covered microwave-safe bowl.
Strain and serve with a topping of your choice or as a side dish.
Recommended toppings:
Pan fried fish
Minced lamb and onions seasoned with garlic, mint, parsley and cumin then topped with toasted pinenuts
Roasted Mediterranean style vegetables with feta
Kusherie (Vegetarian Rice and Lentils)
1.25 cups Lentils (green or brown)
3 cups boiling water
1 tsp salt
1.5 cups Long grain Rice
1 cup boiling water or stock
Sauce ingredients:
3/4 cup Tomato Paste
3 cups Tomato Juice, sauce or Puree
1 chopped Green Capsicum
Chopped Celery leaves
1 Tblsp Sugar
1/2 tsp Salt
1 tsp Ground Cumin
1/4 tsp crushed or finely sliced Chillis
Method:
Place 2 Tblsp oil in a large heavy-bottomed saucepan
Add lentils and stir over moderate heat for about 5 minutes to brown over.
Add 3 cups of boiling water or stock plus 1 tsp salt and a dash of ground pepper.
Cook uncovered for 10 minutes over a medium heat.
Stir in: 1.5 cups of long grain rice (Basmati).
1 cup of boiling water or stock.
Bring to boil, reduce heat, cover and simmer for 25 minutes without stirring.
Method for Sauce:
Heat together Tomato Paste, tomato juice/sauce or puree, add 1 chopped green capsicum, chopped celery leaves, 1 Tblsp sugar, 1/2 tsp salt, 1 tsp ground cumin and chilli.
Bring sauce to boiling point, reduce heat and simmer for 20-30 minutes.
Saute 3 finely sliced onions and 4 cloves of sliced garlic in 2 Tblsp oil.
To Serve:
Place rice and lentils on serving plate, top with the sauce, then fried onion rings.
Serve plain yoghurt as a side dish.
1.25 cups Lentils (green or brown)
3 cups boiling water
1 tsp salt
1.5 cups Long grain Rice
1 cup boiling water or stock
Sauce ingredients:
3/4 cup Tomato Paste
3 cups Tomato Juice, sauce or Puree
1 chopped Green Capsicum
Chopped Celery leaves
1 Tblsp Sugar
1/2 tsp Salt
1 tsp Ground Cumin
1/4 tsp crushed or finely sliced Chillis
Method:
Place 2 Tblsp oil in a large heavy-bottomed saucepan
Add lentils and stir over moderate heat for about 5 minutes to brown over.
Add 3 cups of boiling water or stock plus 1 tsp salt and a dash of ground pepper.
Cook uncovered for 10 minutes over a medium heat.
Stir in: 1.5 cups of long grain rice (Basmati).
1 cup of boiling water or stock.
Bring to boil, reduce heat, cover and simmer for 25 minutes without stirring.
Method for Sauce:
Heat together Tomato Paste, tomato juice/sauce or puree, add 1 chopped green capsicum, chopped celery leaves, 1 Tblsp sugar, 1/2 tsp salt, 1 tsp ground cumin and chilli.
Bring sauce to boiling point, reduce heat and simmer for 20-30 minutes.
Saute 3 finely sliced onions and 4 cloves of sliced garlic in 2 Tblsp oil.
To Serve:
Place rice and lentils on serving plate, top with the sauce, then fried onion rings.
Serve plain yoghurt as a side dish.
Fattoush (Lebanese Bread Salad)
Ingredients for the Sumac and Lemon Dressing:
6 Tblsp Olive Oil
3 Tblsp Lemon Juice
1 Tblsp Ground Sumac
Zest (rind) of 1 small lemon
2 cloves of minced garlic
Shake dressing ingredients together.
3 Medium Pita Breads
4 diced Tomatoes
2-3 Lebanese cucumbers - diced
1 Red or Green Capsicum
1 finely sliced Red Onion
6-8 sliced Radishes
2-3 Cos lettuce - torn (Also works well with Buttercrunch lettuces)
1-2 handfuls of chopped Italian (flat leaf) Parsley
1 Handful chopped Mint.
Method:
Brush the Pita breads with Olive Oil, cut into thin wedges and bake 180 degrees Celsius for 5 minutes, or until crisp and golden. Cool.
Toss the salad, arrange on serving platter or bowl, top with Pita bread wedges and pour over the Sumac and Lemon Dressing.
Optional: Crumbled Feta and Olives.
Ingredients for the Sumac and Lemon Dressing:
6 Tblsp Olive Oil
3 Tblsp Lemon Juice
1 Tblsp Ground Sumac
Zest (rind) of 1 small lemon
2 cloves of minced garlic
Shake dressing ingredients together.
3 Medium Pita Breads
4 diced Tomatoes
2-3 Lebanese cucumbers - diced
1 Red or Green Capsicum
1 finely sliced Red Onion
6-8 sliced Radishes
2-3 Cos lettuce - torn (Also works well with Buttercrunch lettuces)
1-2 handfuls of chopped Italian (flat leaf) Parsley
1 Handful chopped Mint.
Method:
Brush the Pita breads with Olive Oil, cut into thin wedges and bake 180 degrees Celsius for 5 minutes, or until crisp and golden. Cool.
Toss the salad, arrange on serving platter or bowl, top with Pita bread wedges and pour over the Sumac and Lemon Dressing.
Optional: Crumbled Feta and Olives.
Feta and Honey Roasted Peanut Salad Ball
400gm Feta Cheese - cubed
1Tblsp either Walnut, Avocado, Sweet Almond or Macadamia Nut Oil
A few drops of Sesame Oil
1-2 Tblsp Extra Virgin Olive Oil
1 Tblsp Sesame seeds
3 or 4 Chopped Green (spring) Onions
1-2 Tblsp Chopped fresh Oregano (Rigano) and/or flat leaf Parsley (Italian)
For garnishing:
200gm Honey Roasted Peanuts
Small cherry tomatoes
Olives
Salad greens (torn Cos or buttercrunch lettuce, baby spinach, Mesculun mix)
Method:
Mix feta, oils, sesame seeds, herbs and green onions together.
Line a small bowl with cling wrap.
Pack mixture into bowl to form a ball. Cover with cling film and refrigerate overnight.
Next day: Decorate flat serving platter with selection of salad greens, then turn out cheese ball into the centre. Drizzle olive oil on top then sprinkle with honey roasted nuts.
Scatter cherry tomatoes and olives on top of salad greens.
1Tblsp either Walnut, Avocado, Sweet Almond or Macadamia Nut Oil
A few drops of Sesame Oil
1-2 Tblsp Extra Virgin Olive Oil
1 Tblsp Sesame seeds
3 or 4 Chopped Green (spring) Onions
1-2 Tblsp Chopped fresh Oregano (Rigano) and/or flat leaf Parsley (Italian)
For garnishing:
200gm Honey Roasted Peanuts
Small cherry tomatoes
Olives
Salad greens (torn Cos or buttercrunch lettuce, baby spinach, Mesculun mix)
Method:
Mix feta, oils, sesame seeds, herbs and green onions together.
Line a small bowl with cling wrap.
Pack mixture into bowl to form a ball. Cover with cling film and refrigerate overnight.
Next day: Decorate flat serving platter with selection of salad greens, then turn out cheese ball into the centre. Drizzle olive oil on top then sprinkle with honey roasted nuts.
Scatter cherry tomatoes and olives on top of salad greens.
Baked Feta
1 x Block of Feta
Olive Oil
Chopped Herbs including:
Rosemary
Marjoram and/or Oregano
Thyme
Chives
Cracked Black Peppercorns
Method:
Lightly brush all sides of the feta with olive oil then pat chopped herbs on to the feta.
Place herbed feta onto a piece of cooking foil and sprinkle the remaining herbs over the feta, along with a couple of grinds of peppercorns and a drizzle of olive oil. Fold into a parcel and bake at 180C for 10 minutes.
Serve with a selection of breads or crackers and pickled vegetables or dried fruits.
Shakshuka (Originates from Tunisia)
A yummy tomato, capsicum and onion based egg dish which can be served at any time of the day. Some folk consider it a breakfast food, I have eaten it served from a communal dish in a Bedouin tent in the middle of the Negev desert at night scooping it up with pita bread. So good and satisfying.
Serves 6
Ingredients:
4 Tblsp olive oil 1 large sliced onion 2 cloves of chopped garlic 3 or 4 large ripe sliced tomatoes or 2 cans chopped tomatoes 1 large red or green capsicum cut into pieces 1 small can of tomato puree 1 tsp sweet paprika 1 tsp dried oregano 1/2 tsp sugar 1 c water 6 large eggs Salt and pepper to taste Optional extras: round green beans broken in pieces, finely sliced red chilli, sliced green courgettes, crumbled or cubed feta (add near end of cooking) green or black olives. Method: Heat oil in a deep sided frypan, add onions and garlic, capsicums, chilli (if using them), chopped tomatoes, courgettes and beans and sauté for 5 minutes. Add tomato paste, paprika, oregano, sugar and water. Cover pan and bring to a boil then season to taste with salt and pepper, softly simmer until vegetables cooked but still firm, about 5minutes. Make small indentations in the simmering vegetables and drop a whole egg inside. Repeat with remaining eggs and crumble feta around the eggs. Cover the pan and poach the eggs for about 10 minutes or so on medium heat until cooked - eggs can be soft cooked or hard, they are usually poached until firm in the Middle East however the choice is yours. Serve 1 egg to each person with a good helping of the tomato and vegetable sauce. |
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Tocana de Pui (Romanian Chicken Stew) Slow Cooker/Crockpot
Ingredients:
1.5-2kg boned/skinned chicken pieces
1 cup dry white wine
1 cup chicken stock
2 Cloves finely sliced garlic
2 tsp Hot Hungarian Paprika
2 large Onions, finely sliced
1/4 cup Tomato Paste or Puree
2 small Bay Leaves
4 x Allspice berries
Diced vegetables optional but could include the following:
Red Capsicum, Carrot, Celery, Courgette, Mushrooms (add sliced mushrooms at end of cooking time about 10-15 minutes before serving).
Method:
Lightly coat chicken pieces with olive oil, then sauté in heavy-based fry-pan, turning to brown all surfaces. Place chicken pieces into slow cooker.
Lightly sauté the sliced onion and garlic then add to chicken pieces.
Place Bay leaves, allspice berries, paprika, tomato paste and your choice of diced vegetables on top and around the chicken pieces.
Pour over chicken stock and dry white wine.
Cover and cook on high until just beginning to simmer, then turn crockpot down to medium or slow and leave for 6-7 hours.
Just before serving spread approximately 3/4 cup of flour on a baking sheet and bake at 200C for about 15 minutes or until just lightly browned. Sift through a small strainer and stir into the stew as much as required to thicken it.
To serve season with fresh ground black pepper and chopped parsley. Serve with either boiled, baked or mashed potatoes or rice
Ingredients:
1.5-2kg boned/skinned chicken pieces
1 cup dry white wine
1 cup chicken stock
2 Cloves finely sliced garlic
2 tsp Hot Hungarian Paprika
2 large Onions, finely sliced
1/4 cup Tomato Paste or Puree
2 small Bay Leaves
4 x Allspice berries
Diced vegetables optional but could include the following:
Red Capsicum, Carrot, Celery, Courgette, Mushrooms (add sliced mushrooms at end of cooking time about 10-15 minutes before serving).
Method:
Lightly coat chicken pieces with olive oil, then sauté in heavy-based fry-pan, turning to brown all surfaces. Place chicken pieces into slow cooker.
Lightly sauté the sliced onion and garlic then add to chicken pieces.
Place Bay leaves, allspice berries, paprika, tomato paste and your choice of diced vegetables on top and around the chicken pieces.
Pour over chicken stock and dry white wine.
Cover and cook on high until just beginning to simmer, then turn crockpot down to medium or slow and leave for 6-7 hours.
Just before serving spread approximately 3/4 cup of flour on a baking sheet and bake at 200C for about 15 minutes or until just lightly browned. Sift through a small strainer and stir into the stew as much as required to thicken it.
To serve season with fresh ground black pepper and chopped parsley. Serve with either boiled, baked or mashed potatoes or rice
Galilean Spicy Chicken Soup
If time is limited, this soup can be cooked in one operation without making the stock separately. However, if that is your intention, then you need to peel the vegetables and dice them before adding to the pot. The resulting soup will be warm, hearty and delicious however there will be bones to deal with.
Ingredients for Stock:
Whole chicken cut into 4 pieces
4 x cloves of garlic (whole and unpeeled)
1 x large unpeeled onion
1 x large unpeeled whole carrot
1 x bunch of washed parsley
1 x bunch of washed celery leaves
Handful of black or mixed peppercorns
2 x tsps salt
Place in large stock pot and bring to boil, then turn heat down and gently simmer until chicken is cooked and beginning to separate from bones (about 40-60 minutes). Strain and reserve stock, discard vegetables and bones after removing chicken flesh and setting aside under refrigeration until ready to use.
Ingredients for Soup:
Chicken Stock
Cooked chicken flesh either shredded or chopped into chunks
1 tsp ground cumin
1 tsp turmeric
2 chopped cloves of garlic
2 large onions finely chopped
1 whole lemon, skin on and quartered
1 medium eggplant diced with skin on (skin should be firm and shiny)
1 or 2 fresh chillies, deseeded and finely sliced (optional 1tsp chilli powder)
1 x red capsicum chopped
1 x green capsicum chopped
4-6 Green Courgettes sliced or chopped
2 carrots finely diced or sliced
2-4 large tomatoes skinned and chopped (alternatively use a can of chopped tomatoes)
Fresh coriander leaves roughly chopped
Fresh flat leaf parsley leaves roughly chopped
Optional: 1 cup of long-grained rice, 1 cup cooked chickpeas or a handful of fine egg noodles can be added
Method:
Place chicken stock and all other ingredients except chicken, coriander and parsley leaves into a stock pot and bring to boil. Turn heat down to a simmer and cook until vegetables cooked but still a little firm.
Add chicken flesh and coriander and parsley and simmer for about 5-10 minutes (just enough to bring chicken back to temperature).
Add salt and fresh ground pepper to taste.
Serve with crusty bread or pita bread.
Another less spicy version:
Using the stock from the previous recipe add the following ingredients:
1 Finely sliced onion and 1 crushed garlic clove
1 finely sliced or grated carrot
Bring to the boil then turn down heat and simmer for 10-15 minutes
Then add:
1 handful of broken thin egg noodles or cooked ribbon noodles (tagliatelle)
Chopped or shredded chicken
Salt and fresh ground pepper to taste
Handful Finely chopped parsley
Serve
If time is limited, this soup can be cooked in one operation without making the stock separately. However, if that is your intention, then you need to peel the vegetables and dice them before adding to the pot. The resulting soup will be warm, hearty and delicious however there will be bones to deal with.
Ingredients for Stock:
Whole chicken cut into 4 pieces
4 x cloves of garlic (whole and unpeeled)
1 x large unpeeled onion
1 x large unpeeled whole carrot
1 x bunch of washed parsley
1 x bunch of washed celery leaves
Handful of black or mixed peppercorns
2 x tsps salt
Place in large stock pot and bring to boil, then turn heat down and gently simmer until chicken is cooked and beginning to separate from bones (about 40-60 minutes). Strain and reserve stock, discard vegetables and bones after removing chicken flesh and setting aside under refrigeration until ready to use.
Ingredients for Soup:
Chicken Stock
Cooked chicken flesh either shredded or chopped into chunks
1 tsp ground cumin
1 tsp turmeric
2 chopped cloves of garlic
2 large onions finely chopped
1 whole lemon, skin on and quartered
1 medium eggplant diced with skin on (skin should be firm and shiny)
1 or 2 fresh chillies, deseeded and finely sliced (optional 1tsp chilli powder)
1 x red capsicum chopped
1 x green capsicum chopped
4-6 Green Courgettes sliced or chopped
2 carrots finely diced or sliced
2-4 large tomatoes skinned and chopped (alternatively use a can of chopped tomatoes)
Fresh coriander leaves roughly chopped
Fresh flat leaf parsley leaves roughly chopped
Optional: 1 cup of long-grained rice, 1 cup cooked chickpeas or a handful of fine egg noodles can be added
Method:
Place chicken stock and all other ingredients except chicken, coriander and parsley leaves into a stock pot and bring to boil. Turn heat down to a simmer and cook until vegetables cooked but still a little firm.
Add chicken flesh and coriander and parsley and simmer for about 5-10 minutes (just enough to bring chicken back to temperature).
Add salt and fresh ground pepper to taste.
Serve with crusty bread or pita bread.
Another less spicy version:
Using the stock from the previous recipe add the following ingredients:
1 Finely sliced onion and 1 crushed garlic clove
1 finely sliced or grated carrot
Bring to the boil then turn down heat and simmer for 10-15 minutes
Then add:
1 handful of broken thin egg noodles or cooked ribbon noodles (tagliatelle)
Chopped or shredded chicken
Salt and fresh ground pepper to taste
Handful Finely chopped parsley
Serve
Chicken Liver Terrine/Pate (Suitable for Passover)
Ingredients:
1kg chicken livers
1 cup dry sherry
6 medium chopped onions
2 or 3 garlic cloves
4 tblsp butter
1 sachet gelatine softened in 1/2c water
Salt and Pepper to taste
5 hard-boiled eggs
For garnish and serving:
Slices (rings) of red and green capsicum
Olives
Hard boiled egg
Slices pickled gherkins/cucumbers
Lettuce leaves
Method:
Marinate chicken livers in sherry and set aside.
Using a heavy based frypan sauté chopped onions and garlic with butter until transparent, add chicken livers and sauté for approximately 10 minutes. Season to taste, remove from heat and allow to cool for a few minutes before adding the hard boiled eggs and place in food processor. Process in short bursts, until well blended, transfer to a bowl then stir the softened gelatine into the liver mixture.
Line a loaf tin with baking paper, or grease with olive oil.
Line the bottom of the loaf tin with slices of hard boiled egg, rings of capsicum and if you wish, pieces of cooked carrot.
Pour the liver mixture over the egg and capsicum and refrigerate for 12 hours, the gelatine glaze will settle at the bottom of the loaf tin.
Before serving line a serving plate with lettuce leaves then wrap the loaf tin in a warm towel, using a pointed knife gently ease the liver away from the sides of the tin then invert the tin over the bed of lettuce leaves. Decorate the serving plate with slices of gherkin or pickled cucumber and olives.
Serve with a variety of fresh or toasted breads.
1kg chicken livers
1 cup dry sherry
6 medium chopped onions
2 or 3 garlic cloves
4 tblsp butter
1 sachet gelatine softened in 1/2c water
Salt and Pepper to taste
5 hard-boiled eggs
For garnish and serving:
Slices (rings) of red and green capsicum
Olives
Hard boiled egg
Slices pickled gherkins/cucumbers
Lettuce leaves
Method:
Marinate chicken livers in sherry and set aside.
Using a heavy based frypan sauté chopped onions and garlic with butter until transparent, add chicken livers and sauté for approximately 10 minutes. Season to taste, remove from heat and allow to cool for a few minutes before adding the hard boiled eggs and place in food processor. Process in short bursts, until well blended, transfer to a bowl then stir the softened gelatine into the liver mixture.
Line a loaf tin with baking paper, or grease with olive oil.
Line the bottom of the loaf tin with slices of hard boiled egg, rings of capsicum and if you wish, pieces of cooked carrot.
Pour the liver mixture over the egg and capsicum and refrigerate for 12 hours, the gelatine glaze will settle at the bottom of the loaf tin.
Before serving line a serving plate with lettuce leaves then wrap the loaf tin in a warm towel, using a pointed knife gently ease the liver away from the sides of the tin then invert the tin over the bed of lettuce leaves. Decorate the serving plate with slices of gherkin or pickled cucumber and olives.
Serve with a variety of fresh or toasted breads.
Gefilte Fish (A traditional favourite for Passover and/or a Sabbath meal entrée)
Ingredients:
1 kg Fish (A mix of at least 2 of the following: Terakihi, Snapper, Blue Cod, Gurnard)
2 Eggs
3 Onions
2 Carrots
Dash of ground nutmeg
1 cup Ground Almonds
Salt and Pepper
Fish Stock (either bought or home-made using fish heads and frames).
Method:
Carefully remove bones from the fish and place fish and 2 onions in a mincer or food processor and mince together.
Transfer to a bowl and add eggs, ground nutmeg, salt and pepper and approximately 1/2-3/4 c of almond meal - enough to bind the mixture. Attach dough kneading hook to mixer and knead for 5 minutes.
With wet hands take spoonfuls of mixture and shape into ovals in the palm of your hands or roll into balls if preferred. (Traditionally these are oval)
Heat the fish stock to a rolling boil add 2 diagonally sliced carrots, 1 chopped onion and carefully lower patties into the water using a slotted spoon.
Reduce heat if necessary, then gently simmer for 1 hour, adding water if necessary (however for a richer aspic keep water to a minimum).
Lift patties out carefully and place on serving dish. Place a slice of carrot on each patty and spoon a little of the fish stock over.
Serve Chilled. These are best made the day before you need them to give the aspic time to set and flavours to develop.
1 kg Fish (A mix of at least 2 of the following: Terakihi, Snapper, Blue Cod, Gurnard)
2 Eggs
3 Onions
2 Carrots
Dash of ground nutmeg
1 cup Ground Almonds
Salt and Pepper
Fish Stock (either bought or home-made using fish heads and frames).
Method:
Carefully remove bones from the fish and place fish and 2 onions in a mincer or food processor and mince together.
Transfer to a bowl and add eggs, ground nutmeg, salt and pepper and approximately 1/2-3/4 c of almond meal - enough to bind the mixture. Attach dough kneading hook to mixer and knead for 5 minutes.
With wet hands take spoonfuls of mixture and shape into ovals in the palm of your hands or roll into balls if preferred. (Traditionally these are oval)
Heat the fish stock to a rolling boil add 2 diagonally sliced carrots, 1 chopped onion and carefully lower patties into the water using a slotted spoon.
Reduce heat if necessary, then gently simmer for 1 hour, adding water if necessary (however for a richer aspic keep water to a minimum).
Lift patties out carefully and place on serving dish. Place a slice of carrot on each patty and spoon a little of the fish stock over.
Serve Chilled. These are best made the day before you need them to give the aspic time to set and flavours to develop.
Baked Moroccan White Fish - for Mimouna or Rosh Hashanah
For this recipe, the fish is drizzled with a golden saffron mixture and surrounded by slices of lemons, capsicums, and tomatoes. Serve this dish with steamed couscous.
Ingredients:
1/2 cup olive oil, plus additional for the baking dish
1/2 teaspoon saffron threads
1/2 cup boiling water
2.3 kgs whole trout, or firm white fish, cleaned and gutted, head and tail removed if desired (for Rosh HaShanah, leave the head and tail on).
1 cup coarsely chopped fresh flat leaf parsley leaves
1 whole head of peeled and minced garlic
4 medium tomatoes, thickly sliced crosswise to form rings
1/2 green capsicum, remove seeds and thickly slice crosswise to form rings
3 lemons, scrubbed and sliced crosswise skin on, to form circles
Method:
1. Preheat the oven to 180 degrees Celsius
2. Lightly oil a glass or earthenware baking dish large enough to accommodate the
fish.
3. Place the saffron in a small bowl, pour the boiling water over the saffron and set
aside to steep for a few minutes.
4. Place the fish in the baking dish on a bed of lemon slices, capsicum slices and
parsley and garlic.
5. Stuff the cavity of the fish with about 3/4 of both the parsley and garlic.
6. Sprinkle any remaining parsley and garlic around the fish and neatly cover the
fish also surrounding it with a layer each of finely sliced tomato, capsicum and
lemon.
7. Pour the saffron water over the fish and vegetables.
8. Drizzle about 2 tablespoons of the oil over the fish, then pour the remaining oil
over the vegetables covering and surrounding the fish.
9. Using aluminium foil, loosely cover the head and tail (if you have not removed
them) to prevent them from burning.
10. Bake the fish, uncovered, until the skin is golden and crisp and the fish flakes
easily with a fork, about 30 minutes, depending on the size.
11. Using 2 wide spatulas, carefully transfer the fish to a serving platter.
12. Using a sharp knife, make a small slice through the skin behind the fin and,
using a fork, roll the skin from the fish.
13. Serve immediately over steamed couscous.
Serves 4.
Ingredients:
1/2 cup olive oil, plus additional for the baking dish
1/2 teaspoon saffron threads
1/2 cup boiling water
2.3 kgs whole trout, or firm white fish, cleaned and gutted, head and tail removed if desired (for Rosh HaShanah, leave the head and tail on).
1 cup coarsely chopped fresh flat leaf parsley leaves
1 whole head of peeled and minced garlic
4 medium tomatoes, thickly sliced crosswise to form rings
1/2 green capsicum, remove seeds and thickly slice crosswise to form rings
3 lemons, scrubbed and sliced crosswise skin on, to form circles
Method:
1. Preheat the oven to 180 degrees Celsius
2. Lightly oil a glass or earthenware baking dish large enough to accommodate the
fish.
3. Place the saffron in a small bowl, pour the boiling water over the saffron and set
aside to steep for a few minutes.
4. Place the fish in the baking dish on a bed of lemon slices, capsicum slices and
parsley and garlic.
5. Stuff the cavity of the fish with about 3/4 of both the parsley and garlic.
6. Sprinkle any remaining parsley and garlic around the fish and neatly cover the
fish also surrounding it with a layer each of finely sliced tomato, capsicum and
lemon.
7. Pour the saffron water over the fish and vegetables.
8. Drizzle about 2 tablespoons of the oil over the fish, then pour the remaining oil
over the vegetables covering and surrounding the fish.
9. Using aluminium foil, loosely cover the head and tail (if you have not removed
them) to prevent them from burning.
10. Bake the fish, uncovered, until the skin is golden and crisp and the fish flakes
easily with a fork, about 30 minutes, depending on the size.
11. Using 2 wide spatulas, carefully transfer the fish to a serving platter.
12. Using a sharp knife, make a small slice through the skin behind the fin and,
using a fork, roll the skin from the fish.
13. Serve immediately over steamed couscous.
Serves 4.
Quick Fish Curry
Ingredients
Fresh firm-fleshed fish fillets or large can of Tuna, Mackerel, or Pink Salmon
1 Tbsp Olive Oil (or Coconut Oil)
1 tsp Cumin Seed
1 tsp Black Mustard Seed
2-3 cloves Garlic
1 thumb Root Ginger (grated)
2 tsps Garam Masala
1.75 tsp Tumeric
1 tsp dried Chilli Flakes or Powder (more or less depending on heat required)
Salt to taste
1-2 c Water
2 large diced Potatoes
1 can of chopped tomatoes or 2 large tomatoes skinned and diced
Method:
Place Oil into a deep-sided frypan and add spices (cumin, mustard, garlic, ginger, garam masala, turmeric, salt and chilli. Stir over heat until seeds begin to pop.
Add fish, if using fresh fish, lightly sauté with the spices, then add enough water to just cover the fish.
Add diced potato and simmer with the lid off until potatoes just cooked.
Add tomatoes, stir until heated through if using canned, a little longer for fresh tomatoes, check seasoning.
Serve on a bed of plain steamed rice.
Ingredients
Fresh firm-fleshed fish fillets or large can of Tuna, Mackerel, or Pink Salmon
1 Tbsp Olive Oil (or Coconut Oil)
1 tsp Cumin Seed
1 tsp Black Mustard Seed
2-3 cloves Garlic
1 thumb Root Ginger (grated)
2 tsps Garam Masala
1.75 tsp Tumeric
1 tsp dried Chilli Flakes or Powder (more or less depending on heat required)
Salt to taste
1-2 c Water
2 large diced Potatoes
1 can of chopped tomatoes or 2 large tomatoes skinned and diced
Method:
Place Oil into a deep-sided frypan and add spices (cumin, mustard, garlic, ginger, garam masala, turmeric, salt and chilli. Stir over heat until seeds begin to pop.
Add fish, if using fresh fish, lightly sauté with the spices, then add enough water to just cover the fish.
Add diced potato and simmer with the lid off until potatoes just cooked.
Add tomatoes, stir until heated through if using canned, a little longer for fresh tomatoes, check seasoning.
Serve on a bed of plain steamed rice.
Baked Beans
Ingredients and Method:
1 c White Navy Beans to 4 c Water. Wash, sort and place in saucepan, cover with water and leave to stand overnight. Next day use the same water to cook the beans in. OR if time is short and you cannot wait for beans to soak overnight; bring to boil, cook for 2 minutes then cover, remove from heat and stand 1 hour before using.
Simmer for about 1.5 hours or until tender. Drain reserving the cooking liquid.
Preheat oven 150-180C.
Combine the following in a casserole dish:
Cooked beans
1/2 c of either molasses, golden syrup or honey
1/4 c Ketchup or tomato sauce
1 tsp Mustard (I use Hot English powder)
Salt and Pepper to taste
1 finely chopped onion (optional)
1 large finely chopped Green Capsicum (optional)
Bean liquid to cover
Bake for 4 hours adding liquid if necessary, serve with crusty fresh bread or Pita bread and grated cheese.
Ingredients and Method:
1 c White Navy Beans to 4 c Water. Wash, sort and place in saucepan, cover with water and leave to stand overnight. Next day use the same water to cook the beans in. OR if time is short and you cannot wait for beans to soak overnight; bring to boil, cook for 2 minutes then cover, remove from heat and stand 1 hour before using.
Simmer for about 1.5 hours or until tender. Drain reserving the cooking liquid.
Preheat oven 150-180C.
Combine the following in a casserole dish:
Cooked beans
1/2 c of either molasses, golden syrup or honey
1/4 c Ketchup or tomato sauce
1 tsp Mustard (I use Hot English powder)
Salt and Pepper to taste
1 finely chopped onion (optional)
1 large finely chopped Green Capsicum (optional)
Bean liquid to cover
Bake for 4 hours adding liquid if necessary, serve with crusty fresh bread or Pita bread and grated cheese.
Savoury Lokshen Kugel for Shavuot
Ingredients:
500g cooked and drained fresh wide egg noodles (Lokshen) or Tagliatelle dried pasta
2 c either Cottage or Ricotta cheese
1 c Cream Cheese
150g soft crumbled feta
Salt to taste
Chopped Walnuts
A selection of grated cheeses: 2 Tblsp each of Tasty, Parmesan, Edam, for sprinkling on top
Small bottle of Cream about 300ml
3 Tblsp chopped flat leaf parsley
Method:
Grease a lasagne dish well then sprinkle lightly with flour.
Mix cottage/ricotta, feta and cream cheese together.
Place a layer of cooked noodles followed by a layer of cottage, feta and cream cheese, then repeat.
Mix together the grated cheeses with cream and chopped walnuts and pour over the top of the noodles.
Top with chopped parsley and bake 180C for 30 minutes (cover with foil if browning too quickly).
This is a simple basic recipe and can be adapted easily, adding a mixture of 2 beaten eggs with chopped spinach and grated nutmeg between the layers of noodles and cheese.
Use Farfalle (bowtie) pasta or vermicelli instead of flat noodles.
Add a crumbly blue cheese to the soft cheese mix.
Ingredients:
500g cooked and drained fresh wide egg noodles (Lokshen) or Tagliatelle dried pasta
2 c either Cottage or Ricotta cheese
1 c Cream Cheese
150g soft crumbled feta
Salt to taste
Chopped Walnuts
A selection of grated cheeses: 2 Tblsp each of Tasty, Parmesan, Edam, for sprinkling on top
Small bottle of Cream about 300ml
3 Tblsp chopped flat leaf parsley
Method:
Grease a lasagne dish well then sprinkle lightly with flour.
Mix cottage/ricotta, feta and cream cheese together.
Place a layer of cooked noodles followed by a layer of cottage, feta and cream cheese, then repeat.
Mix together the grated cheeses with cream and chopped walnuts and pour over the top of the noodles.
Top with chopped parsley and bake 180C for 30 minutes (cover with foil if browning too quickly).
This is a simple basic recipe and can be adapted easily, adding a mixture of 2 beaten eggs with chopped spinach and grated nutmeg between the layers of noodles and cheese.
Use Farfalle (bowtie) pasta or vermicelli instead of flat noodles.
Add a crumbly blue cheese to the soft cheese mix.
Potato Latkes for Hanukkah (Potato Fritters)
This is a speciality of Hanukkah and can be served either savoury or sweet.
Serves 6
Ingredients:
1kg starchy Potatoes (Agria or Moonlight or a baking/frying variety)
2 Large Eggs
1/2tsp Salt
Vegetable Oil for frying
Prepare the potatoes by peeling and finely grating them into a large bowl. To prevent them going brown, cover them with cold water as you prepare them. When they are all grated, drain them and squeeze out as much moisture as you can using a colander, sieve or tea-towel.
Beat the eggs lightly with the salt and add to the grated potato.
Brush a frying pan with oil, heat then drop tablespoon lots into the hot oil, flatten them slightly and turn down the heat so they cook through without burning, turn them over when nicely browning. Lift out of the pan onto kitchen paper to drain and repeat in batch lots until all are cooked. Serve hot.
Variations:
1) For savoury latkes, add 1 finely grated onion, fresh ground black pepper and chopped flat leaf parsley to the potato and egg mix and fry in oil.
2) Add 1/2c of Self Raising Flour or alternatively 4 Tbsp. Potato Flour (for a GF option) to bind the latkes together.
3) For sweet latkes, add 1-2 Tbsps. caster sugar (or sweetener of choice) and 2 tsps. cinnamon powder to the egg and potato mix and serve hot with a generous dollop of sour cream and apple sauce.
4) Apple Latkes:
Ingredients:
4 medium to large apples (Sweet or tart varieties)
2-3 Tbsp. caster sugar
3 tbsps. fruit liqueur or brandy
2 eggs (separate yolks and whites)
2 tbsp. light vegetable oil - I like to use Avocado or Almond oil
pinch of salt
150g all purpose flour
200mls water
Method:
Core and peel the apples and divide each into 4 thick slices.
Place in a shallow dish and cover with caster sugar and the fruit liqueur, turn them to coat them well and leave for an hour turning occasionally to allow slices to absorb the liquid.
In a separate bowl, beat the eggs yolks with the oil and salt and stir in the flour and mix together until well combined, beat in the water gradually and make sure to squash any lumps that form. Set aside for 1 hour.
In another bowl, beat the egg whites until stiff then fold into the batter.
Heat about 2 tbsp. oil in a large frying pan, then dip the apple slices into the batter to coat on all sides. Carefully lower the slices into the hot oil, (it needs to be sizzling but not too hot or they'll burn before the apple softens). Fry in batches, turning to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving sprinkled with a mix of cinnamon and caster sugar or vanilla sugar and either cream, sour cream, crème fraiche or yoghurt.
Festive Hanukkah Latkes
Here is a YouTube link to a fun A'Capella musical recipe for Hanukkah Latkes (festive potato pancakes) by the Maccabeats: https://youtu.be/fg51la8Yayc
Have fun singing along and enjoy - Chag Hanukkah Simcha! (Happy Hanukkah)
Some Hanukkah traditions and customs from "The Book of Jewish Food" by Claudia Roden 1996, Penguin Books, London. (Introduction pp 31-32) - Hanukah - the Festival of Lights, ...The Ashkenazim eat potato latkes (grated potato fritters). In Israel they make soufganioth or ponchkes (jam-filled doughnuts). The Sephardim eat fritters in syrup variously called zalabia, loukoumades, sfenj and yoyos. Italians eat chicken pieces dipped in batter and deep-fried. Moroccans eat couscous with chicken that has been deep-fried rather than boiled.
A 'flaming tea' ceremony, which celebrates the burning light, is an old Hanukah custom of Russian Jews. Everybody puts a lump of sugar in a spoon, pours brandy over it, then sets it alight and drops it in a glass of tea.
Another Hanukah custom practised since the Middle Ages is to eat dairy foods. This is in tribute to Judith, who saved her besieged city - Bethulia, in Judea - from the enemy Holofernes. According to the story, he was in love with her. One night she served him a salty cheese, which made him thirsty, so that he drank a lot of wine. When he fell into a drunken stupor, she cut his head off with a sword. To commemorate her action, Ashkenazim eat foods with curd cheese and sour cream, such as cheese blintzes and cheesecake, and Sephardim eat cheese bimuelos. In Morocco, couscous au beurre is accompanied by milk.
This is a speciality of Hanukkah and can be served either savoury or sweet.
Serves 6
Ingredients:
1kg starchy Potatoes (Agria or Moonlight or a baking/frying variety)
2 Large Eggs
1/2tsp Salt
Vegetable Oil for frying
Prepare the potatoes by peeling and finely grating them into a large bowl. To prevent them going brown, cover them with cold water as you prepare them. When they are all grated, drain them and squeeze out as much moisture as you can using a colander, sieve or tea-towel.
Beat the eggs lightly with the salt and add to the grated potato.
Brush a frying pan with oil, heat then drop tablespoon lots into the hot oil, flatten them slightly and turn down the heat so they cook through without burning, turn them over when nicely browning. Lift out of the pan onto kitchen paper to drain and repeat in batch lots until all are cooked. Serve hot.
Variations:
1) For savoury latkes, add 1 finely grated onion, fresh ground black pepper and chopped flat leaf parsley to the potato and egg mix and fry in oil.
2) Add 1/2c of Self Raising Flour or alternatively 4 Tbsp. Potato Flour (for a GF option) to bind the latkes together.
3) For sweet latkes, add 1-2 Tbsps. caster sugar (or sweetener of choice) and 2 tsps. cinnamon powder to the egg and potato mix and serve hot with a generous dollop of sour cream and apple sauce.
4) Apple Latkes:
Ingredients:
4 medium to large apples (Sweet or tart varieties)
2-3 Tbsp. caster sugar
3 tbsps. fruit liqueur or brandy
2 eggs (separate yolks and whites)
2 tbsp. light vegetable oil - I like to use Avocado or Almond oil
pinch of salt
150g all purpose flour
200mls water
Method:
Core and peel the apples and divide each into 4 thick slices.
Place in a shallow dish and cover with caster sugar and the fruit liqueur, turn them to coat them well and leave for an hour turning occasionally to allow slices to absorb the liquid.
In a separate bowl, beat the eggs yolks with the oil and salt and stir in the flour and mix together until well combined, beat in the water gradually and make sure to squash any lumps that form. Set aside for 1 hour.
In another bowl, beat the egg whites until stiff then fold into the batter.
Heat about 2 tbsp. oil in a large frying pan, then dip the apple slices into the batter to coat on all sides. Carefully lower the slices into the hot oil, (it needs to be sizzling but not too hot or they'll burn before the apple softens). Fry in batches, turning to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving sprinkled with a mix of cinnamon and caster sugar or vanilla sugar and either cream, sour cream, crème fraiche or yoghurt.
Festive Hanukkah Latkes
Here is a YouTube link to a fun A'Capella musical recipe for Hanukkah Latkes (festive potato pancakes) by the Maccabeats: https://youtu.be/fg51la8Yayc
Have fun singing along and enjoy - Chag Hanukkah Simcha! (Happy Hanukkah)
Some Hanukkah traditions and customs from "The Book of Jewish Food" by Claudia Roden 1996, Penguin Books, London. (Introduction pp 31-32) - Hanukah - the Festival of Lights, ...The Ashkenazim eat potato latkes (grated potato fritters). In Israel they make soufganioth or ponchkes (jam-filled doughnuts). The Sephardim eat fritters in syrup variously called zalabia, loukoumades, sfenj and yoyos. Italians eat chicken pieces dipped in batter and deep-fried. Moroccans eat couscous with chicken that has been deep-fried rather than boiled.
A 'flaming tea' ceremony, which celebrates the burning light, is an old Hanukah custom of Russian Jews. Everybody puts a lump of sugar in a spoon, pours brandy over it, then sets it alight and drops it in a glass of tea.
Another Hanukah custom practised since the Middle Ages is to eat dairy foods. This is in tribute to Judith, who saved her besieged city - Bethulia, in Judea - from the enemy Holofernes. According to the story, he was in love with her. One night she served him a salty cheese, which made him thirsty, so that he drank a lot of wine. When he fell into a drunken stupor, she cut his head off with a sword. To commemorate her action, Ashkenazim eat foods with curd cheese and sour cream, such as cheese blintzes and cheesecake, and Sephardim eat cheese bimuelos. In Morocco, couscous au beurre is accompanied by milk.
Mufleta for Mimouna - A Unique End to Passover (recipe from Bridges for Peace website)
Ingredients:
4 1/3 cups flour
1/4 tsp. yeast
1 tblsp. sugar
4 Tblsp Vegetable Oil
Method:
Mix ingredients together with enough water to form a ball of dough. Add to the dough, 4 Tblsp oil so dough will not stick to the bowl. Divide dough into 15 to 20 small balls. Oil hands and roll or press by hand the first ball of dough into a thin circle. Fry first mufleta in a slightly oiled pan over medium heat. While it’s cooking, prepare second mufleta. Place on top of the one in the pan. Turn them, so that each time, the fresh one is cooking on the bottom. The pan only needs to be greased once.
Mufleta can be served in two ways: break off pieces and dip into a blend of butter and honey or smear each mufleta with butter and honey and roll up like a cigar.
To read an article about Mimouna traditions click on this link:
http://www.bridgesforpeace.com/dispatch/article/mimouna-a-unique-end-to-passover/
4 1/3 cups flour
1/4 tsp. yeast
1 tblsp. sugar
4 Tblsp Vegetable Oil
Method:
Mix ingredients together with enough water to form a ball of dough. Add to the dough, 4 Tblsp oil so dough will not stick to the bowl. Divide dough into 15 to 20 small balls. Oil hands and roll or press by hand the first ball of dough into a thin circle. Fry first mufleta in a slightly oiled pan over medium heat. While it’s cooking, prepare second mufleta. Place on top of the one in the pan. Turn them, so that each time, the fresh one is cooking on the bottom. The pan only needs to be greased once.
Mufleta can be served in two ways: break off pieces and dip into a blend of butter and honey or smear each mufleta with butter and honey and roll up like a cigar.
To read an article about Mimouna traditions click on this link:
http://www.bridgesforpeace.com/dispatch/article/mimouna-a-unique-end-to-passover/
Tirosh (Poppyseed Cake)
Ingredients:
1 c sweet wine/sherry/port or red grape juice
1 c Poppyseeds
200gm Butter
1.5 c Caster Sugar
1 Tblsp grated lemon zest
3 Eggs
1.5 c Self Raising Flour
Method:
Heat oven to 180 C
Soak poppy seeds in wine or juice and leave for 10 minutes
Cream sugar and butter then add lemon zest
Beat in 3 eggs then add soaked poppy seeds
Fold in Flour taking care not to over mix.
Place in greased cake tin and bake for 40-50 minutes. (Place a skewer into the cake it is ready when it comes out clean)
Sprinkle with icing sugar before serving with vanilla yoghurt or whipped cream and coffee.
Ingredients:
1 c sweet wine/sherry/port or red grape juice
1 c Poppyseeds
200gm Butter
1.5 c Caster Sugar
1 Tblsp grated lemon zest
3 Eggs
1.5 c Self Raising Flour
Method:
Heat oven to 180 C
Soak poppy seeds in wine or juice and leave for 10 minutes
Cream sugar and butter then add lemon zest
Beat in 3 eggs then add soaked poppy seeds
Fold in Flour taking care not to over mix.
Place in greased cake tin and bake for 40-50 minutes. (Place a skewer into the cake it is ready when it comes out clean)
Sprinkle with icing sugar before serving with vanilla yoghurt or whipped cream and coffee.
Lemon* Poppyseed Cake
40g Poppy seeds soaked for 10 mins in lemon juice
185g Butter
160g Caster Sugar
80g Marmalade or apricot jam
2-3 Tsp lemon zest
80ml Lemon Juice
185 g (1.5c) Self-raising flour
60g Ground Almonds
pinch of salt
3 Large eggs separated
Preheat the oven to 180C (350F - Gas 4)
Lightly grease a deep 20cm round cake tin and line with baking paper.
Sift the flour into a bowl and add the salt, ground almond and poppy seeds. Make a well in the centre.
Place the butter, sugar, jam, lemon zest and lemon juice into a pan and stir over a low heat until the butter has melted and mixture is smooth. Place aside whilst whisking the egg whites until fluffy, then carefully fold the yolks into the whites.
Gradually add the butter mixture into the dry ingredients carefully stirring with a whisk until smooth.
Carefully fold the egg into the mixture and pour into the baking tin.
Bake for 45-60 minutes, test with a skewer in the centre of the cake, if it comes out clean the cake is ready. At this point if you are not planning on frosting the cake with a cream cheese icing, poke the skewer into the cake several times while still hot and pour lemon juice over it followed by a sprinkling of caster sugar. Leave the cake in the tin for 15 minutes before turning out onto a wire rack to cool.
For Cream Cheese Icing:
100 g softened butter
100 g full fat cream cheese
1 c sifted Icing sugar
1 tsp lemon juice and zest.
Beat the butter and cream cheese until smooth. Add icing sugar and lemon juice gradually and beat until thick and creamy.
Spread the icing over the cooled cake and decorate with strips of lemon zest.
* This cake is also delicious using orange juice and zest in place of the lemon and apricot jam instead of marmalade.
185g Butter
160g Caster Sugar
80g Marmalade or apricot jam
2-3 Tsp lemon zest
80ml Lemon Juice
185 g (1.5c) Self-raising flour
60g Ground Almonds
pinch of salt
3 Large eggs separated
Preheat the oven to 180C (350F - Gas 4)
Lightly grease a deep 20cm round cake tin and line with baking paper.
Sift the flour into a bowl and add the salt, ground almond and poppy seeds. Make a well in the centre.
Place the butter, sugar, jam, lemon zest and lemon juice into a pan and stir over a low heat until the butter has melted and mixture is smooth. Place aside whilst whisking the egg whites until fluffy, then carefully fold the yolks into the whites.
Gradually add the butter mixture into the dry ingredients carefully stirring with a whisk until smooth.
Carefully fold the egg into the mixture and pour into the baking tin.
Bake for 45-60 minutes, test with a skewer in the centre of the cake, if it comes out clean the cake is ready. At this point if you are not planning on frosting the cake with a cream cheese icing, poke the skewer into the cake several times while still hot and pour lemon juice over it followed by a sprinkling of caster sugar. Leave the cake in the tin for 15 minutes before turning out onto a wire rack to cool.
For Cream Cheese Icing:
100 g softened butter
100 g full fat cream cheese
1 c sifted Icing sugar
1 tsp lemon juice and zest.
Beat the butter and cream cheese until smooth. Add icing sugar and lemon juice gradually and beat until thick and creamy.
Spread the icing over the cooled cake and decorate with strips of lemon zest.
* This cake is also delicious using orange juice and zest in place of the lemon and apricot jam instead of marmalade.
Torte Mele e Limone (Lemon and Apple Cake)
Ingredients:
2 Medium Apples
Juice and Zest of 2 small lemons
4 Eggs
3/4 c Caster Sugar
1.5 c Plain Flour
1.5 tsp Baking Powder
120gm melted butter
Pinch of salt
Method:
Slice apples and place in bowl and cover with the lemon juice and zest.
Beat eggs and sugar together until thick and creamy.
Add melted butter and beat again.
Gently stir in apple slices and lemon juice.
Sift flour, Baking Powder and salt together and fold into apple mixture.
Bake at 180C for 50 minutes.
Stand for 10 minutes. Turn out of cake pan and sift icing sugar over the top.
Serve with cream or yoghurt.
Ingredients:
2 Medium Apples
Juice and Zest of 2 small lemons
4 Eggs
3/4 c Caster Sugar
1.5 c Plain Flour
1.5 tsp Baking Powder
120gm melted butter
Pinch of salt
Method:
Slice apples and place in bowl and cover with the lemon juice and zest.
Beat eggs and sugar together until thick and creamy.
Add melted butter and beat again.
Gently stir in apple slices and lemon juice.
Sift flour, Baking Powder and salt together and fold into apple mixture.
Bake at 180C for 50 minutes.
Stand for 10 minutes. Turn out of cake pan and sift icing sugar over the top.
Serve with cream or yoghurt.
Italian Apple Cake
Ingredients:
1 kg Braeburn, Royal Gala or Red Delicious Apples (about 5 apples).
Juice and zest of a small lemon
100gm butter, plus about 25gms for dotting over top of cake
75ml milk
200g Plain flour
Pinch of salt
2 tsp Baking Powder
2 extra large eggs or 3 small ones, at room temperature
1 c white sugar plus about 2 Tblsp extra for sprinkling on top of cake
1 tsp pure vanilla essence
Icing Sugar for serving.
Method:
Preheat oven to 180C. Line a 8-9" springform cake pan with baking paper and set aside. Alternatively grease and flour.
Peel, core and slice the apples thinly. Place into a large mixing bowl and toss with lemon juice. Set aside.
Melt butter in a small saucepan over a low heat. Remove from heat and add the milk. Set aside.
In a small bowl, sift the flour, salt and baking powder together and set aside.
Break eggs into a large mixing bowl and add sugar. Using a wire whisk or electric mixer, beat eggs and sugar together until pale and creamy. Add lemon zest and vanilla essence and mix well.
Add flour mix gradually to the wet ingredients mixing well between additions. When all the flour has been added, add the tepid milk/butter mixture and beat briefly until a smooth thick batter forms, be careful not to overbeat.
Add half of the apple slices to the cake batter and fold carefully together until well coated,
Spread the batter in the prepared cake pan and shake gently to level the surface.
Neatly arrange the remainder of the apple slices in a circular fan pattern on top of the batter, carefully overlapping the slices to fit. Sprinkle the apple slices with 2 Tblsp sugar (I use raw sugar) and dot with butter pieces.
Place in the centre of heated oven and bake for 60-70 minutes until the cake pulls away from the sides and the top is golden brown. Cake is ready when it tests barely moist with a skewer.
Remove from oven and cool on a wire rack for about 10 minutes, remove sides from springform pan and let cake cool completely before transferring to serving plate.
Serve in wedges dusted with icing sugar and accompanied by either yoghurt or whipped cream.
Serves 8
Ingredients:
1 kg Braeburn, Royal Gala or Red Delicious Apples (about 5 apples).
Juice and zest of a small lemon
100gm butter, plus about 25gms for dotting over top of cake
75ml milk
200g Plain flour
Pinch of salt
2 tsp Baking Powder
2 extra large eggs or 3 small ones, at room temperature
1 c white sugar plus about 2 Tblsp extra for sprinkling on top of cake
1 tsp pure vanilla essence
Icing Sugar for serving.
Method:
Preheat oven to 180C. Line a 8-9" springform cake pan with baking paper and set aside. Alternatively grease and flour.
Peel, core and slice the apples thinly. Place into a large mixing bowl and toss with lemon juice. Set aside.
Melt butter in a small saucepan over a low heat. Remove from heat and add the milk. Set aside.
In a small bowl, sift the flour, salt and baking powder together and set aside.
Break eggs into a large mixing bowl and add sugar. Using a wire whisk or electric mixer, beat eggs and sugar together until pale and creamy. Add lemon zest and vanilla essence and mix well.
Add flour mix gradually to the wet ingredients mixing well between additions. When all the flour has been added, add the tepid milk/butter mixture and beat briefly until a smooth thick batter forms, be careful not to overbeat.
Add half of the apple slices to the cake batter and fold carefully together until well coated,
Spread the batter in the prepared cake pan and shake gently to level the surface.
Neatly arrange the remainder of the apple slices in a circular fan pattern on top of the batter, carefully overlapping the slices to fit. Sprinkle the apple slices with 2 Tblsp sugar (I use raw sugar) and dot with butter pieces.
Place in the centre of heated oven and bake for 60-70 minutes until the cake pulls away from the sides and the top is golden brown. Cake is ready when it tests barely moist with a skewer.
Remove from oven and cool on a wire rack for about 10 minutes, remove sides from springform pan and let cake cool completely before transferring to serving plate.
Serve in wedges dusted with icing sugar and accompanied by either yoghurt or whipped cream.
Serves 8
Feijoa (aka Pineapple Guava) Cake
Ingredients:
1/2 c Milk
75 gm Soft Butter
2 Eggs
1.25 c Sugar
1 c peeled Mashed Feijoas
1 tsp Vanilla Essence
2 c Plain Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp salt
Method:
Place milk, butter, eggs, sugar, vanilla essence and mashed feijoas into a blender and blend until smooth.
Meanwhile sift flour, baking powder, baking soda and salt into a large bowl.
Add wet ingredients to the flour and fold in well.
Place in greased cake tin and bake for 40-45 minutes 180C.
When cool ice with lemon icing made as follows:
1 Tbsp. melted butter mixed with 1.5-2 c icing sugar and enough lemon juice to get icing to the right consistency.
Ingredients:
1/2 c Milk
75 gm Soft Butter
2 Eggs
1.25 c Sugar
1 c peeled Mashed Feijoas
1 tsp Vanilla Essence
2 c Plain Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp salt
Method:
Place milk, butter, eggs, sugar, vanilla essence and mashed feijoas into a blender and blend until smooth.
Meanwhile sift flour, baking powder, baking soda and salt into a large bowl.
Add wet ingredients to the flour and fold in well.
Place in greased cake tin and bake for 40-45 minutes 180C.
When cool ice with lemon icing made as follows:
1 Tbsp. melted butter mixed with 1.5-2 c icing sugar and enough lemon juice to get icing to the right consistency.
Stella Chocolate Cake - Quick and easy to make
Boil together:
113g Butter (or 1 stick of butter or margarine)
6 T Dark Cocoa powder (I use a Dutch blend of dark cocoa)
1 c water
Once mix has come to the boil, remove from the heat and stir in 1 c granulated white sugar (I have good results using only 3/4 c of sugar)
Now set aside for a few minutes while you grease and paper the base of a 20 cm cake tin.
Add the following ingredients whilst stirring well:
2 Beaten eggs (at room temperature)
1/2 c plain Greek Yoghurt
1 tsp vanilla essence
Fold in:
2 c sifted plain flour
1 tsp Baking Soda
Pour into prepared baking tin and fanbake for 40 minutes at 170 C (medium oven).
Test with a skewer before removing from oven.
Ice with chocolate icing or for a dessert leave un-iced and serve in wedges with any one of the following:
creamy custard;
creme fraiche;
icecream or berry yoghut
Can be frozen up to 3 months if un-iced.
Boil together:
113g Butter (or 1 stick of butter or margarine)
6 T Dark Cocoa powder (I use a Dutch blend of dark cocoa)
1 c water
Once mix has come to the boil, remove from the heat and stir in 1 c granulated white sugar (I have good results using only 3/4 c of sugar)
Now set aside for a few minutes while you grease and paper the base of a 20 cm cake tin.
Add the following ingredients whilst stirring well:
2 Beaten eggs (at room temperature)
1/2 c plain Greek Yoghurt
1 tsp vanilla essence
Fold in:
2 c sifted plain flour
1 tsp Baking Soda
Pour into prepared baking tin and fanbake for 40 minutes at 170 C (medium oven).
Test with a skewer before removing from oven.
Ice with chocolate icing or for a dessert leave un-iced and serve in wedges with any one of the following:
creamy custard;
creme fraiche;
icecream or berry yoghut
Can be frozen up to 3 months if un-iced.
Ozneh Haman (Haman's Ears) or Hamantaschen (Haman's Pockets)
To make the sweet short crust pastry:
250g plain flour
a pinch of salt
2 Tblsp Caster Sugar
1/2 tsp vanilla essence
150g Butter
1 egg yolk
2-3 tsps milk (if necessary)
Alternatively if time is short, bought ready made frozen sweet short pastry - works fine too.
To make the pastry:
Mix sifted flour with the salt, sugar and vanilla essence.
Grate the butter and rub it into the flour using a pastry cutter or 2 knives.
Mix in the egg yolk and add the milk if necessary to form a soft ball. Do not overwork or the pastry will become tough. If you have a food processor, add all the ingredients and pulse until it forms a ball. Wrap it in cling-film and place in the refrigerator to keep cool.
Fillings:
Apricot Jam
Mixed Berries of the Forest (Jam or Conserve)
Morello Cherry Conserve
Black Currant Conserve or Jam
Chocolate (Can be chips, buttons, chocolate spread)
Prunes: blend 250g pitted prunes in a food processor with 90ml orange juice to form a thick paste, add 2 Tbsps. honey and/or a few chopped walnuts.
Poppy-seed (Mohn): 150g Poppy seeds, 175ml milk, 2 Tbsp. Honey, 4 Tbsp. Sugar, 4 Tbsp. Raisins, grated zest of 1 lemon, 1 Tbsp. Lemon juice, 1.5 Tbsp. butter. Place poppy seeds in a pan with the milk and simmer until thick (about 15mins). Add honey, sugar, raisins and butter and cook for a further 5 mins. Add the lemon zest and juice and mix well, let it cool before using.
Roll pastry out to a medium thickness, about 5mm. Cut circles using a pastry cutter or a glass dipped in flour. Place a small amount of chosen filling in the centre of each circle then pinch together 2 edges, and draw together the other edges to form a triangular pyramid shape leaving a small gap open showing the filling in the centre. Brush on a glaze of beaten egg then bake on a tray for 12-15 minutes at 180-200C (depending on whether fan assisted or convection oven). Remove from the oven carefully as the fillings will be extremely hot if splattered on your skin. Leave on the tray for about 5 minutes before placing on a wire rack to cool. Serve sprinkled with icing sugar.
250g plain flour
a pinch of salt
2 Tblsp Caster Sugar
1/2 tsp vanilla essence
150g Butter
1 egg yolk
2-3 tsps milk (if necessary)
Alternatively if time is short, bought ready made frozen sweet short pastry - works fine too.
To make the pastry:
Mix sifted flour with the salt, sugar and vanilla essence.
Grate the butter and rub it into the flour using a pastry cutter or 2 knives.
Mix in the egg yolk and add the milk if necessary to form a soft ball. Do not overwork or the pastry will become tough. If you have a food processor, add all the ingredients and pulse until it forms a ball. Wrap it in cling-film and place in the refrigerator to keep cool.
Fillings:
Apricot Jam
Mixed Berries of the Forest (Jam or Conserve)
Morello Cherry Conserve
Black Currant Conserve or Jam
Chocolate (Can be chips, buttons, chocolate spread)
Prunes: blend 250g pitted prunes in a food processor with 90ml orange juice to form a thick paste, add 2 Tbsps. honey and/or a few chopped walnuts.
Poppy-seed (Mohn): 150g Poppy seeds, 175ml milk, 2 Tbsp. Honey, 4 Tbsp. Sugar, 4 Tbsp. Raisins, grated zest of 1 lemon, 1 Tbsp. Lemon juice, 1.5 Tbsp. butter. Place poppy seeds in a pan with the milk and simmer until thick (about 15mins). Add honey, sugar, raisins and butter and cook for a further 5 mins. Add the lemon zest and juice and mix well, let it cool before using.
Roll pastry out to a medium thickness, about 5mm. Cut circles using a pastry cutter or a glass dipped in flour. Place a small amount of chosen filling in the centre of each circle then pinch together 2 edges, and draw together the other edges to form a triangular pyramid shape leaving a small gap open showing the filling in the centre. Brush on a glaze of beaten egg then bake on a tray for 12-15 minutes at 180-200C (depending on whether fan assisted or convection oven). Remove from the oven carefully as the fillings will be extremely hot if splattered on your skin. Leave on the tray for about 5 minutes before placing on a wire rack to cool. Serve sprinkled with icing sugar.
Chocolate Macaroon Squares
Suitable for Passover
Ingredients:
250g Ground Almonds
185g Dark Chocolate pieces
1 Cup Castor Sugar
Whites of 8 Large Eggs
250g Ground Almonds
185g Dark Chocolate pieces
1 Cup Castor Sugar
Whites of 8 Large Eggs
Method:
Chop chocolate pieces in a food processor and combine with the ground almonds, set aside.
Beat egg whites until foamy then add castor sugar slowly whilst still beating to form a stiff meringue.
Gently fold the almond/chocolate mixture into the meringue then spread thickly in a square or oblong baking- paper-lined baking tin. Bake at 170C for 35-40 minutes then turn oven off and leave for about an hour before removing from the oven and slicing into squares or fingers while still warm. Cool and place in airtight container.
I haven't yet tried the following however I am sure this would make a wonderful "Pavlova style dessert" - turn the mixture out pavlova style on to a flat lined oven tray, shape into a circle about 8cm high (or higher) and slow bake at 170C for approximately 1 hr then turn oven off and leave for an hour. Remove from oven tray and place on serving platter. It will (hopefully) have a meringue-type top and an almond cake base. When cold and before serving, decorate with whipped cream and shaved chocolate.
Chop chocolate pieces in a food processor and combine with the ground almonds, set aside.
Beat egg whites until foamy then add castor sugar slowly whilst still beating to form a stiff meringue.
Gently fold the almond/chocolate mixture into the meringue then spread thickly in a square or oblong baking- paper-lined baking tin. Bake at 170C for 35-40 minutes then turn oven off and leave for about an hour before removing from the oven and slicing into squares or fingers while still warm. Cool and place in airtight container.
I haven't yet tried the following however I am sure this would make a wonderful "Pavlova style dessert" - turn the mixture out pavlova style on to a flat lined oven tray, shape into a circle about 8cm high (or higher) and slow bake at 170C for approximately 1 hr then turn oven off and leave for an hour. Remove from oven tray and place on serving platter. It will (hopefully) have a meringue-type top and an almond cake base. When cold and before serving, decorate with whipped cream and shaved chocolate.
Baked Cheesecake for Shavuot (Pentecost)
Ingredients:
125g Butter
250g crushed malt biscuits (or any plain sweet biscuit)
1c Caster sugar
2 Eggs
1tsp Vanilla essence
750g Cream Cheese
Method:
Line a springform baking tin with baking paper.
Melt butter and mix with crushed biscuit crumbs and press into base of tin firmly, set aside in refrigerator to chill whilst making the filling.
Cream together the cream cheese and caster sugar, add the eggs one at a time, then add vanilla essence. Beat well.
Pour mixture on to crumb base then bake in a slow over 150C for 45 minutes. Leave in the oven until cool.
When cool, place in refrigerator for at least 2 hours before serving, preferably overnight for best results.
Before serving top with whipped cream and sprinkle with one of the following:
Ground nutmeg
Zest of either, orange, lemon or lime
Or the following cooked topping: (in which case omit the whipped cream on top and serve alongside instead)
1/4c Poppy seeds
1.1/2c Raisins (seedless)
1/2c sugar
1/2c milk
1.1/2tsp lemon zest
1/2tsp vanilla
Cook over a low heat, stirring occasionally for 20 minutes until just thick.
Cool thoroughly and spread over the cheesecake.
Ingredients:
125g Butter
250g crushed malt biscuits (or any plain sweet biscuit)
1c Caster sugar
2 Eggs
1tsp Vanilla essence
750g Cream Cheese
Method:
Line a springform baking tin with baking paper.
Melt butter and mix with crushed biscuit crumbs and press into base of tin firmly, set aside in refrigerator to chill whilst making the filling.
Cream together the cream cheese and caster sugar, add the eggs one at a time, then add vanilla essence. Beat well.
Pour mixture on to crumb base then bake in a slow over 150C for 45 minutes. Leave in the oven until cool.
When cool, place in refrigerator for at least 2 hours before serving, preferably overnight for best results.
Before serving top with whipped cream and sprinkle with one of the following:
Ground nutmeg
Zest of either, orange, lemon or lime
Or the following cooked topping: (in which case omit the whipped cream on top and serve alongside instead)
1/4c Poppy seeds
1.1/2c Raisins (seedless)
1/2c sugar
1/2c milk
1.1/2tsp lemon zest
1/2tsp vanilla
Cook over a low heat, stirring occasionally for 20 minutes until just thick.
Cool thoroughly and spread over the cheesecake.
Cheese Blintzes for Shavuot
Follow the following link for Tori Avey's step-by-step recipe:
http://toriavey.com/toris-kitchen/2010/05/shiksa-blintzes/
Follow the following link for Tori Avey's step-by-step recipe:
http://toriavey.com/toris-kitchen/2010/05/shiksa-blintzes/
Chocolate Cheesecake for Shavuot
Ingredients
For the Base:
185g plain Chocolate Biscuits
90g butter
For the Filling:
200g Ricotta Cheese
400g Full Cream Cheese (not lite or spreadable)
1 c Icing Sugar
1 tsp Vanilla Essence
2 Tblsp Chocolate Liqueur
60g Dark Chocolate
2 Tblsp chopped glace fruits of choice
60g extra dark chocolate for garnish
1/2c cream
Ingredients
For the Base:
185g plain Chocolate Biscuits
90g butter
For the Filling:
200g Ricotta Cheese
400g Full Cream Cheese (not lite or spreadable)
1 c Icing Sugar
1 tsp Vanilla Essence
2 Tblsp Chocolate Liqueur
60g Dark Chocolate
2 Tblsp chopped glace fruits of choice
60g extra dark chocolate for garnish
1/2c cream
- Crush the biscuits finely and add melted butter. Press evenly over the base of a 20cm springform cake pan. Set aside in refrigerator to chill.
- Combine cheese, sugar, vanilla and syrup in a bowl and beat until smooth and fluffy.
- Grate chocolate finely and add to the chopped fruit, then add both to the cheese mixture and mix in thoroughly.
- Spoon the filling over the chilled crumb crust and refrigerate for at least 6 hours or overnight. Before serving whip the cream and spread evenly over the top of the cake. Grate the extra chocolate around the edges.
Claudia Roden
The following link takes you to online recipes by Claudia Roden. Claudia has published many books combining history and recipes from throughout the Mediterranean and Middle East.
http://www.cookstr.com/searches/new?by=claudia-roden&page=1
I can recommend these links for Jewish Festive Food Recipes. I have two of Claudia Roden's cookbooks and just love reading about the history and culture she weaves between the recipes. The recipes are easy to follow and have suggestions for alternative ingredients in some of the older classic traditional recipes of the Middle East.
According to Wikipedia: Claudia Roden is a cookbook writer and cultural anthropologist based in the United Kingdom. She was born in 1936 in Cairo, Egypt. After completing her formal education in Paris, she moved to London to study at Saint Martin's School of Art. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food (Penguin Books, 1968), The New Book of Middle Eastern Food (Knopf, 2000, ISBN 0-375-40506-2 (US edition)), The Book of Jewish Food (Knopf, 1997, ISBN 0-394-53258-9) and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon (Michael Joseph, 2005). Claudia Roden is a Patron of London-based HIV charity The Food Chain. She is co-chair with Paul Levy of the Oxford Symposium on Food and Cookery. She is an Honorary Fellow of the School of Oriental and African Studies of the University of London.
Tori Avey (The History Kitchen) https://toriavey.com/
There are many more lovely recipes, both modern and ancient, and more importantly instructional videos on 'how to', available on Tori's link.
The following link takes you to online recipes by Claudia Roden. Claudia has published many books combining history and recipes from throughout the Mediterranean and Middle East.
http://www.cookstr.com/searches/new?by=claudia-roden&page=1
I can recommend these links for Jewish Festive Food Recipes. I have two of Claudia Roden's cookbooks and just love reading about the history and culture she weaves between the recipes. The recipes are easy to follow and have suggestions for alternative ingredients in some of the older classic traditional recipes of the Middle East.
According to Wikipedia: Claudia Roden is a cookbook writer and cultural anthropologist based in the United Kingdom. She was born in 1936 in Cairo, Egypt. After completing her formal education in Paris, she moved to London to study at Saint Martin's School of Art. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food (Penguin Books, 1968), The New Book of Middle Eastern Food (Knopf, 2000, ISBN 0-375-40506-2 (US edition)), The Book of Jewish Food (Knopf, 1997, ISBN 0-394-53258-9) and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon (Michael Joseph, 2005). Claudia Roden is a Patron of London-based HIV charity The Food Chain. She is co-chair with Paul Levy of the Oxford Symposium on Food and Cookery. She is an Honorary Fellow of the School of Oriental and African Studies of the University of London.
Tori Avey (The History Kitchen) https://toriavey.com/
There are many more lovely recipes, both modern and ancient, and more importantly instructional videos on 'how to', available on Tori's link.