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LOVE THIS BRISKET

3 - 4kg piece brisket on the bone

RUB:

2 teaspoons ground black pepper 2 teaspoons coarse salt

2 Tablespoons onion soup powder 2 Tablespoons brown sugar

1t paprika 1t ginger powder

1t garlic salt 2 teaspoons chopped garlic

1 Tablespoon canola oil

Mix all ingredients together and rub gently into meat

Preheat oven to 170degC

Place the following on bottom of a large roasting pan:

2 large carrots, peeled and sliced

2 onions, peeled and cut into eights

Place brisket on top of onions & carrots

Mix together and pour over brisket:

2 cups beef stock ½ cup tomato sauce

¼ cup chutney 1 Tablespoon prepared horseradish

Cover meat with foil and roast for 3 – 3 ½ hours

Remove from oven – set aside to rest for at least 45 minutes.

Slice with an electric carving knife. Place sliced brisket in a nice dish.  

Spoon the liquid over brisket to keep moist.  To heat -  return to oven covered for a further 30 minutes.

KALE, PEAR AND POMEGRANATE SALAD

1 bunch kale 2 pears, diced into cubes

1/3 cup dried cranberries ¼ cup pomegranate seeds 

1/3 cup pine nuts or sunflower seeds

Mix all ingredients for dressing together:

½ cup olive oil ¼ cup freshly squeezed lemon juice 

1 Tablespoon honey Salt and fresh black pepper

Cut the thick stalk ends off of the kale then chop the kale leaves into bite-sized pieces. 

Place the kale leaves into a salad bowl. Add the diced pear, cranberries and pomegranate seeds.

About 30 minutes before serving drizzle with dressing.

Just before serving sprinkle toasted pine nuts / sunflower seeds over salad. Toss the salad till well mixed.

CHOCOLATE AND CINNAMON ICE-CREAM

200g dark chocolate 4 eggs, separated

pinch salt ½ cup castor sugar

2 teaspoons ground cinnamon 2 cups cream or 1 box Orly Whi

Melt chocolate. Cool, while you make the ice-cream.

Whip the egg whites with a pinch of salt, until soft peaks form.  Set aside. 

Using the same beaters beat the cream or Orly Whip until thick. Set aside.

Beat egg yolks with the castor sugar until thick and creamy then add the cinnamon and chocolate.

Using a whisk, fold in the cream into the egg yolk mixture then fold in the egg whites.

Pour into a loaf tin or spring-form tin or a container of your choice and freeze.

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SPICY OATMEAL BISCUITS

1 ½ cup flour                                 90g butter at room temperature

1 teaspoon cinnamon                      1 cup brown sugar

1 teaspoon ground ginger                1 teaspoon vanilla

½ teaspoon nutmeg                        1 egg

½ teaspoon bicarbonate of soda      ½ cup oats          

¼ teaspoon salt

Preheat oven to 180degC.   Grease 2 baking trays.                             

Combine flour, cinnamon, ginger, nutmeg, bicarbonate of soda and salt in a bowl. In another bowl, place butter, sugar and vanilla and beat until light and fluffy Add beaten egg then stir in the flour mixture and the butter mixture and the oats. Drop dough by a scant teaspoonful on the greased trays, leaving space as they spread.   Bake for 12 minutes then allow crisps to cool on the tray to harden up for about 3 minutes Store in an airtight container.

GINGER CRISPS

125g butter                        1 heaped teaspoon ground ginger

½ cup golden syrup             ½ cup coarsely chopped walnuts

2/3 cup brown sugar           ½ cup chopped glace or preserved ginger

1 cup flour               

Preheat oven to 170degC.   Grease 2 large baking pans

Melt butter, syrup and sugar, stirring until the sugar dissolves then remove from the stove Add the flour and ground ginger then the walnuts and ginger Drop by the teaspoonful onto the prepared pan, leaving space as they spread Bake for 12 minutes. Remove from oven and rest for a minute or two.  Using a spatula, transfer to a cooling tray to harden as they cool.

NUTTY CINNAMON BISCOTTI

2 cups flour                                   1 heaped teaspoon cinnamon

1 cup castor sugar                         grated rind of a lemon

½ cup dark brown sugar               3 eggs

Pinch salt                                     1 teaspoon vanilla

1 teaspoon baking powder            200g coarsely chopped mixed nuts

Preheat oven to 180degC.         

Grease 1 large or 2 smaller baking trays 

Combine flour, castor and brown sugar, salt, baking powder, cinnamon and lemon rind Beat eggs well, add the vanilla.  Make a well in the dry ingredients  Pour in the egg mixture then add the nuts and form a nice dough

Divide in half and form each half into a long roll about 2cms thick. Slightly flatten the top. 

Place on the prepared baking pans.  Bake for 20 minutes 

Remove from the oven and rest for 10 minutes Using a sharp knife, slice each roll into 2cm slices. 

Place on the baking tray and bake for 15 minutes more.  Biscotti will crisp up as they cool. 

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CHINESE CHICKEN SALAD

1 small packet lettuce 6 Israeli cucumbers, deseeded & julienned

6 spring onions, chopped 4-6 sticks celery julienned

1 cup carrots, julienned

1 red pepper julienned

1 yellow pepper julienned 1 small pineapple julienned

1 roasted chicken or left over chicken 100g flaked almonds, toasted

Place the lettuce on a flat serving platter. Layer all vegetables on top of lettuce. 

Top with shredded chicken. Just before serving, drizzle dressing over salad. 

Top with toasted almonds and crispy noodles (optional).

Dressing - Combine all ingredients

1 cup oil

½ cup sugar

1 clove garlic crushed

½ teaspoon mustard

1 dessertspoon peanut butter

½ cup soya sauce

½ cup white vinegar

CHICKEN WITH LEMON

2 Tablespoons oil

½ Bunch spring onions, thinly sliced            

1 Lemon, unpeeled and thinly sliced

4 Teaspoons corn flour            

Salt and pepper

8 Skinned and de boned chicken breasts            

8 Teaspoons dry sherry

4 Teaspoons fresh ginger, peeled and grated       

1 ½ Teaspoons salt

2 Teaspoons brown sugar 

Cut the chicken breasts in slices and place in a bowl.

Mix the sherry, ginger, salt and sugar together and pour over chicken – Marinate for 1 hour.

Drain the chicken - Heat the oil in a wok on HIGH Add the chicken and stir fry for about 2 minutes.

Add the lemon sauce to the wok and stir fry for another minute. 

Mix the corn flour with 3 teaspoons of water to form a paste. Add and stir till sauce thickens. 

Add the spring onion and lemon slices and continue stir frying for another minute.

Taste for seasoning and serve on steamed rice or noodles.

Sauce - Mix all ingredients together and stir well to dissolve the sugar

½ Cup fresh lemon juice

5 Tablespoons brown sugar

1 cup chicken stock

4 Tablespoons dry sherry

SPICY CHICKEN

12 Chicken thighs

1 Cup orange juice

½ Cup hot and spicy chutney

¼ Cup sweet chili sauce

1 Heaped teaspoon grated fresh ginger

¼ Teaspoon crushed garlic

1 Teaspoon ground ginger ½ Teaspoon turmeric powder

½ Teaspoon cumin 1-2 Teaspoons curry powder

2 Tablespoons corn flour mixed in ¼ cup water

Mix all ingredients together. Place chicken pieces into a baking dish and pour marinade over. 

Bake at 200degC covered for 35 minutes, then open for 25 minutes.  

You could add some whole peeled baby onions to the chicken before cooking.

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WHOLE-WHEAT ROSEMARY & GARLIC BREAD

4 cups whole wheat flour             1 x 10g sachet instant dry yeast

1½ teaspoons salt             2 tablespoons chopped fresh rosemary

4 tablespoons finely chopped fresh parsley 3 Cloves garlic, crushed

4 spring onions, chopped finely           2 tablespoons oil

2 tablespoons dark brown sugar        2 ½ Cups warm water

Mix all the ingredients except the water in a large bowl,

Add enough water to make a moist dough (not sloppy!)

Spread evenly into a greased 9 x 22cm tube tin The batter should reach halfway up the sides.

Leave to rise in a warm place for 30 -40 minutes.

Bake at 200degC for 30 minutes then reduce heat to 180degC and bake for a further 25 minutes.  Leave to stand for a few minutes before turning out onto a rack to cool.

You can use a loaf tin 26x9x7 tin (oiled and lined) but add 10 minutes onto baking time.

OUR SPECIAL HEALTH BREAD  Dedicated to you Louis z’l

In a large bowl mix the following ingredients:

5 cups whole wheat flour               1 tablespoon brown sugar

1 sachet instant yeast 2 teaspoons salt

¼ cup chopped dried apricots ¼ cup sultanas

¼  cup sesame seeds ¼ cup poppy seeds

¼ cup sunflower seeds

Mix well then add 3 cups warm water, 1 Tablespoon honey and 1 Tablespoon oil.

Place dough into a well greased medium to large bread tin.

Sprinkle top with pumpkin seeds or sesame seeds .

Switch oven to 180degC.  Allow bread to rest for 20-30 minutes.

Bake for 55 minutes for a narrow tin or 60 minutes for a wider tin.

HONEY OAT BREAD

5 cups flour ¾ cup oats

1 sachet instant dry yeast 1/3 cup honey 2 teaspoons salt 1¾ cup lukewarm water 3 tablespoons oil 1 egg for egg wash extra oats for topping.

Place all 4 cups flour and all other dry ingredients in a large bowl. 

Add the water, honey and oil, adding enough flour to form a soft dough.

Place in a greased bowl, cover with plastic wrap and set aside to rise at room temperature for 1 hour.

Punch down dough, shape into two loaves and place in the greased loaf tins.

Cover and leave to rise for another 30 minutes.

Brush tops of loaves with egg wash and sprinkle with some extra oats.

Preheat oven to 180degC

Bake for 40 minutes. Remove from tins and cool.

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FRENCH TOAST MATZO BREI

5 Eggs

5 Boards of Matzo

½ Cup milk

3 Tablespoons brown sugar

½ Teaspoon cinnamon

Pinch of salt

5 Tablespoons butter

Sugar and cinnamon mix

Maple syrup

Whisk the eggs, milk, brown sugar and cinnamon together with a pinch of salt

Break the matzo into pieces and let them soak in warm water until the mixture softens

Heat the butter in a frying pan and add the mixture letting it set for about a minute and then breaking it up with a spatula like you would do for scrambled eggs

Let it cook another 5 minutes or so mixing every so often till it is fully cooked

Serve with sugar and cinnamon or maple syrup and butter

MATZO BREI WITH ROASTED PEPPERS, OLIVES AND PARSLEY

3 Eggs

Roasted pepper, thinly sliced

1/3 Cup chopped pitted black olives

2 Tablespoons fresh parsley chopped finely

Salt & pepper

2 Matzo boards

Warm water Oil

In a large bowl, whisk the eggs. Add roasted peppers, olives and parsley, and season with salt and pepper.

Soak matzo in warm water for 30 seconds. Drain the water and tear the matzo into small pieces. Add to the egg mixture and combine.

Heat a non stick large frying pan or cast iron skillet over a medium heat

Add enough oil to cover the bottom and heat

Add the matzo/egg mixture and cook until eggs are set. Do NOT stir or touch the matzo. You want it to settle to form a crust. Serve immediately.

SMOKED SALMON & DILL MATZO BREI

6 Tablespoons butter

2 Large onions, chopped

3 Matzo boards

6 Eggs

1 ½ cups smoked salmon

1/4 cup fresh dill or 1 teaspoon dried dill

Salt and pepper      

Heat 4 Tablespoons of the butter in a large pan over medium heat

Add the onions and slowly cook for about 15 minutes until golden

Submerge matzo in warm water for 30 seconds – Remove

In a large bowl whisk the eggs

Break matzo into the egg mixture and add onions, smoked salmon, salt and pepper the remaining 2 Tablespoons of butter in a large pan over medium heat. Add egg mixture and cook until eggs are just set (2 – 3 minutes)

Fold in dill and serve immediately               

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COMMUNITY NEWS

Cooking with Judy and Linda

FRESH PEA AND CELERY SOUP

2 Tablespoons butter or oil                                 

3 large stalks celery with leaves, sliced

1 white onion, chopped                            

2 cloves garlic, crushed                                       

2 large potatoes, peeled and chopped               

1 cup grated carrots             

2 litres hot vegetable or chicken stock

3 cups fresh or frozen shelled green peas  

½ cup parsley, chopped  

salt and pepper

In a saucepan, heat butter or oil then add celery, onion and garlic and fry, stirring often, until celery and onion have softened. Add the potatoes, carrots and stock and when the soup has reached boiling point, add the peas and parsley. Simmer for 15 - 20 minutes, stirring periodically. Remove from stove and cool Puree the soup in a liquidizer or processor – season to taste. Heat gently to serve sprinkled with a little parsley and a few croutons. Serve with fried cocktail sausages.

AVOCADO SALAD WITH GREEN GODDESS DRESSING

Mixed lettuce or fresh baby spinach leaves

4 avocado pears, peeled and sliced

6 zucchini

2 green pears, unpeeled and sliced

chopped pitted green olives  

handful of fresh basil                   

2 cups of peeled cucumber chunks

1 bunch spring onions, thickly sliced 

2 Granny Smith apples, unpeeled, 

coarsely croutons

Halve the zucchini lengthwise or if they are large, into four. Fry in garlic butter or olive oil until almost soft but still crunchy On a platter, form a bed of lettuce/spinach and the basil. Layer the cucumber, pears, apple chunks, spring onions, zucchini and avocado in that order Top with the Green Goddess Dressing and sprinkle with croutons and some chopped spring onion.

Green Goddess Dressing

½ Cup parsley sprigs or orly whip                

good pinch of dried basil               

1 small clove of garlic             

1 teaspoon sugar

½ cup mayonnaise

1 spring onion, chopped

2 anchovies (optional)

1/3 cup sour cream

1 Tablespoon white vinegar       

juice of a small lime 

In a blender or processor, combine and puree all ingredients until smooth 

Season with some salt, pepper and if you like, a few drops of Tabasco.

QUICK AND EASY SPINACH BOUREKAS

Filling makes about 30 – 36 bourekas

1 Roll store bought puff pastry cut out rounds the size of your choice

Filling: 200g baby spinach leaves                      

½ cup feta cheese, crumbled cheese

3 Tablespoons fresh dill                                         

2 eggs

½ cup grated parmesan or pecorino

leaves from 4 sprigs fresh thyme   

Lightly wilt the spinach leaves in melted garlic butter in a frying pan. Transfer to a sieve and allow it to drain, pressing with the back of a spoon. Chop roughly. Cool Mix rest of ingredients then add the spinach and some black pepper. Place a teaspoon of the filling into each round, fold pastry over into a half-moon and seal. Paint with some egg wash and sprinkle with sesame seeds or poppy seeds. Place on a greased baking tray and bake at 190degC for about 15 - 20 minutes. 

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POTATO LATKES WITH SALMON & CRÈME FRAICHE

3 Cups coarsely grated potatoes 1 Onion, grated

2 Eggs 1 Tablespoon flour

1 Teaspoon baking powder Salt and pepper

¼ cup + ½ cup thinly sliced spring onion

Oil for frying 250ml Crème fraiche

Smoked salmon

Place potatoes in a clean kitchen towel and squeeze out as much liquid as you can from the potatoes.

Place the potato, onion and the ¼ cup of spring onion together in a bowl and mix well.

Add the eggs, flour, baking powder, salt, pepper – Mix well

Drop a tablespoon of batter into the hot oil and fry on both sides until crisp and golden.

Drain the latkes on some paper towel - Top with a blob of crème fraiche, topped with a piece of smoked salmon and scattered with the remaining chopped spring onions – DELISH as a starter or as a light meal.

POTATO & CARROT LATKES

3 Cups grated potatoes 1 Large carrot, peeled & grated

1 Onion, chopped finely or grated 2 Eggs, beaten

2 Teaspoons salt 1 Teaspoon baking powder

2 Tablespoons flour Oil for frying

Place the potatoes carrots & onion in a large bowl.

Add the salt and baking powder, then add flour - combine well

Heat some oil in a large skillet over medium heat then drop tablespoons of mixture into the hot oil.

Fry in batches until golden - about 3 minutes on each side - Drain latkes on paper towel.

To serve:   

2 cups apple sauce 1 cinnamon stick 1 cup sour cream

Put apple sauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Serve with warm applesauce and sour cream.

APPLE LATKES

1 Large egg 1/3 Cup plain Greek yogurt

1/3 Cup milk 1 Cup flour

½ Teaspoon baking powder ¼ Teaspoon bicarbonate of soda

½ Teaspoon ground cinnamon 2 Tablespoons castor sugar

1 Cup grated apples (about 2 apples) Oil for frying

Beat the egg with the yogurt and milk and set aside.

Combine the flour, baking powder, bicarbonate of soda, cinnamon and sugar in a bowl.

Peel, quarter and core the apples, then coarsely grate them

Pour the yogurt mixture into the flour bowl, then the grated apples and fold together.

Heat some oil in a large frying pan - Drop spoonfuls of the apple batter into the pan and fry until the latkes are a golden brown  - Remove to a tray lined with paper towels.

Top with maple syrup, sifted icing sugar OR a cinnamon/sugar mix.

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CHUNKY GINGER BROWNIES

250g butter, melted

1 ½ cups castor sugar 

1 teaspoon vanilla

4 eggs

½ cup flour 

¾ cup cocoa

½ teaspoon baking powder

pinch salt

100g slab dark chocolate, diced

¾ cup crystallized ginger, diced

Grease and line a 23-24cm square cake pan. Preheat oven to 180 deg C.

In a bowl, combine and beat melted butter, sugar, vanilla and eggs. Fold in the flour, cocoa, baking powder and salt. Lastly, fold in the diced chocolate and ginger. Pour batter into the prepared baking pan and bake for 24 – 25 minutes, no longer as brownies should be moist & dense. Cool in the tin on a cooling rack then cut into squares and dust with some sifted icing sugar to serve.

CHOCOLATE DEVILS FOOD CAKE

Line the base and grease 2 x 22 - 23 cm round cake pans. Preheat oven to 180 deg C.

1 ½ cups flour 

1½ cups sugar  

1 ¼ teaspoons bicarbonate of soda

1 teaspoon salt    

½ cup cocoa    

½ cup soft butter

1 cup milk

1 teaspoon vanilla

3 eggs, lightly beaten                                 

Sift dry ingredients.Beat in the butter, milk and vanilla and beat for 2 minutes. Beat in the eggs. Divide batter equally between the prepared cake pans and bake for 30 – 35 minutes. Cool.

GLOSSY FROSTING

2 ½cup sifted icing sugar      

½ cup sifted cocoa    

4 Tablespoons soft butter

3 - 4 Tablespoons cream or milk               

Blend together, to form a good icing consistency.

Sandwich the cakes with some of this icing, then spread the rest over the cake.

CHOCOLATE ICECREAM CREAM PUFFS

Cream Puffs:

1 cup water

125g butter              

Chocolate or coffee ice-cream            

1 cup sifted flour

4 eggs

Place water and butter in a saucepan and stir occasionally until butter has melted. Add the flour and stir over low heat until mixture forms a ball.  Remove from the stove and beat in eggs, one at a time until you have a nice smooth dough. Drop dessert-spoons of batter on a greased baking tray, allowing space for rising. Bake 200 deg C for 35 to 45 minutes until puffed up and dry.  Remove from the oven to cool. Split cream puffs in half and fill each one with a ball of ice -cream and top with the chocolate icing. Can make these and freeze until required.

Chocolate Icing:

Melt together 1 teaspoon butter and 30g dark chocolate, then remove from the heat and blend in 1 cup sifted icing sugar and a teaspoon or two of boiling water.

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CAPE STYLE PICKLED FISH

1 ½ to 2 kg of sliced fresh fish - hake or linefish
Dip each slice in seasoned flour then beaten egg. Fry in hot oil.

SAUCE:

3 onions, sliced
1 ½ cups brown vinegar
¾ cup water
2 cloves garlic
¼ cup brown sugar

1 heaped Tablespoon curry powder
few bay leaves & peppercorns
2 teaspoons coriander
2 teaspoons tumeric
1 Tablespoon smooth apricot jam

BRINE FOR PICKLING BEEF OR TONGUE

1 teaspoon dry mustard
½ cup coarse salt
6 bay leaves
1 teaspoon peppercorns

4 large cloves garlic
1 Tablespoon saltpeter
2 cups water
2 Tablespoons sugar

Combine all the ingredients. Using a skewer, prick all over a 2 kg piece of topside beef or a tongue. Place it in a deep dish and pour in the brine, adding enough extra water to cover the meat. Keep in the fridge for 4 - 6 days, turning frequently. To cook, rinse meat under a cold tap then place in a saucepan of water with 2 onions, 2 carrots, a few bay leaves and peppercorns. Simmer for about 2 hours, until tender.

PICKLED GREEN SALAD

2 baby green cabbages
2 English cucumbers, unpeeled
3 green tomatoes
3 green peppers, seeded
3 onions
1 green chili, whole

½ cup salt
2 cups white vinegar
2 cups water
4 Tablespoons sugar
few bay leaves and peppercorns

Thinly slice all the vegetables except the chilli which must be left whole. Place in a basin and sprinkle well with the salt. Chill overnight. Drain thoroughly then rinse very, very well. Place in a large bottle. Put rest of ingredients in a saucepan and boil, stirring occasionally, until sugar has dissolved. While still hot, pour this over the vegetables in the bottle. Cool then chill until required. This lasts in the fridge for quite a few weeks.

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TEXAN STYLE BRISKET

2kg beef brisket,

trimmed 1 head of garlic, 

halved 2 cups brown sugar

3 cups beef stock

1 cup white vinegar

¼ -½ teaspoon chilli flakes

Place all the ingredients into a large saucepan and bring to the boil over low heat. Reduce the heat to low, cover with a lid and cook for about 4 hours, till tender. Remove the beef from the cooking liquid and place in a baking dish and set aside. Discard the cooking liquid.

BARBECUE SAUCE:

2 cloves garlic, 

crushed ¼ cup maple syrup

¼ cup brown sugar

2 teaspoons paprika

2 Tablespoons Worcestershire sauce

2 cups tomato puree

1 teaspoon cayenne pepper

¼ cup brown vinegar

2 teaspoons mustard powder

Place all the ingredients into a saucepan over low heat for about 2 – 3 minutes, stirring until sugar is dissolved. Increase the heat and bring to boil for about 5 minutes or until sauce has thickened

Pour half the sauce over the brisket and toss to coat. Reserve the remaining sauce. 

Place beef in refrigerator for 1 hour to marinate. Preheat oven to 200 deg C. 

Place the beef on a baking tray and place in oven, brushing every 5 minutes with barbeque sauce for about 15 – 20 minutes until brisket is dark and sticky. Slice and serve with warmed remaining sauce.

CLASSIC CAESAR SALAD

1 large head of cos lettuce 1 clove garlic, crushed

1/3 cup oil salt and black pepper

¼ teaspoon mustard

1 Tablespoon mayonnaise 

3 anchovy fillets drained

1 egg

2 Tablespoons lemon juice

¼ cup grated parmesan cheese

Wash and tear the lettuce into bite size pieces. Blend the remaining ingredients except the parmesan and croutons. Toss the lettuce and the dressing. Sprinkle with the cheese and some croutons.

AMERICAN FLAPJACKS

3 eggs, separated

1 cup flour

1 heaped teaspoon baking powder

½ cup milk

Pinch salt

Whisk the egg whites with a pinch salt until stiff peaks form. 

Place the egg yolks in another bowl. Add the flour, baking powder and milk mixing to form a smooth batter.

Fold the egg whites into the batter. Heat a nonstick pan. Grease with some spray or pour a little oil onto kitchen towel and spread onto pan. Pour some batter into the pan, repeating. Fry for a couple of minutes until golden. Flip pancake over. When cooked, remove from pan.

You can make pancakes whatever size you wish! Serve them with your choice of topping:

Maple syrup, cream, ice-cream, stewed apples, sliced bananas, chocolate sauce, blueberries etc etc.

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ROASTED CHERRY TOMATO SOUP1kg Cherry tomatoes

Olive oil

1 Red chilli, de-seeded and chopped

2 Red onions, chopped

¼ Cup chopped basil

4 Large tomatoes quartered

Salt and freshly ground black pepper

4 Cloves garlic, crushed

4 Tablespoons Balsamic vinegar

Crème fraiche and croutons to serve

Place all the tomatoes on a baking tray. Drizzle with some olive oil and season well.

Add the chilli and garlic and toss. Bake at 220 deg C for 15 minutes.

In a frying pan, heat some olive oil and soften the onions over medium heat. 

Add the vinegar and reduce. Add the tomato mixture to the onion mixture and add the basil. Puree using a blender till smooth. Adjust seasoning if necessary. Serve with crème fraiche and croutons.

CREAMY CARROT AND PARSNIP SOUP

6 Peeled and sliced parsnips

1 Large leek

1 Clove garlic, crushed

5 Cups vegetable stock

Pinch of turmeric and nutmeg

1 Tablespoon brown sugar

6 Peeled and sliced carrots

1 Cliced onion

2 Tablespoons butter or cardin

¾ - 1 cup cream or orly whip

salt and pepper

1 Tablespoon lemon juice

Heat butter in a saucepan and sauté parsnips, carrots, leek, onion and garlic for a few minutes. Add the stock and simmer for about 30 minutes. Puree and reheat with the cream or orly whip, the turmeric, nutmeg, salt, pepper, brown sugar and lemon juice. Garnish with some chopped chives.

THICK VEGETABLE SOUP (MEAT)

½ Cup dried beans

6 Cups water

6 Carrots, diced

2 Sticks celery, sliced

1 Potato diced

1 Beef stock cube

500g Beef shin

½ Cup barley

1 Onion chopped

1 Turnip, diced

Salt and pepper

Soak the beans overnight.  Bring the beef and water to the boil, removing the scum.

Add the drained beans, barley, carrots, onion, celery, turnip and potato. Season well.

Reduce the heat and simmer gently for about two hours, stirring occasionally.

Dissolve the stock cube in a little water and add to the soup. Adjust seasoning

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Lemon Loaf

1 ½ cups flour            ½ teaspoon baking powder
½ teaspoon bicarbonate of soda    ½ teaspoon salt
3 eggs               

1 cup sugar
2 Tablespoons butter (soft)        1 teaspoon vanilla
2 teaspoons finely grated lemon zest       
1/3 cup fresh lemon juice        ½ cup oil

In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt. In another bowl, blend together the eggs, sugar, butter, vanilla, lemon zest and lemon juice. Add wet ingredients to dry ingredients and mix till smooth. Lastly add the oil and mix.  Pour batter into a greased loaf tin
(9x5 inch). Bake 180 deg C for 45 minutes. Remove from oven and cool. Remove from tin and ice cake.

ICING:        1 cup icing sugar        2 Tablespoons milk

HEALTHY BANANA LOAF

2 cups whole wheat flour
¼ teaspoon salt
¾ cup honey
3 ripe bananas, mashed

1 teaspoon bicarbonate of soda
½ cup apple sauce
2 eggs, beaten

Lightly grease a loaf tin.  In a large bowl, combine the flour, bicarbonate of soda and salt. In another bowl, mix the applesauce and honey. Add the eggs and mashed bananas until blended.
Stir in the mashed banana mixture into the flour mixture. DO NOT over mix! 
Pour into loaf tin. Bake for 180 deg C for 60 minutes.
Cool in tin for about 10 minutes, then invert onto a cake rack

APPLE AND CINNAMON LOAF

1/3 cup brown sugar
2/3 cup white sugar
2 eggs   
1 ½ cups flour
½ cup milk
1 teaspoon ground cinnamon
½ cup butter, softened
1 ½ teaspoons vanilla
1 ¾ teaspoons baking powder
2 Granny Smith apples, peeled and chopped

Mix brown sugar and cinnamon together in a bowl and set aside.
 Beat white sugar and butter together in a bowl until smooth and creamy.
Add eggs, one at a time, then add the vanilla.
Mix in the flour and baking powder. Lastly add the milk and beat until smooth.

Pour half the batter into a greased loaf tin.
Add half the apples and half the brown sugar /cinnamon mixture.
Pour the remaining batter over apple layer, then top with remaining apples and add more brown sugar/cinnamon mixture. Swirl brown sugar mixture through apples using a finger or spoon. Bake 180 deg C for 30 to 40 minutes.

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CHOCOLATE MOUSSE CAKE

200g dark chocolate – broken up into pieces

6 eggs, separated

1 teaspoon vanilla

125g butter or margarine

1 cup sugar

pinch salt

Preheat oven to 170degC. Grease or spray a 23cm spring form tin.   

In a small saucepan, combine chocolate and butter and stir over gently heat until the chocolate has melted. Whip the egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup of the sugar and beat until it is stiff. Beat the egg yolks and remaining ¾ cup sugar until thick and creamy then add vanilla. Add the melted chocolate then stir into the stiffly beaten egg whites. Remove about a quarter of this batter and place in a bowl in the fridge. Pour the rest of the batter into the prepared tin and bake at 170degC for 35 minutes. Remove from oven and cool cake thoroughly.

To Serve: Pour the reserved chilled batter on top of the cake. Run a knife or spatula around the sides of the tin and remove the ring of the tin. Place on a nice plate and sprinkle with grated chocolate. This can be chilled overnight or you can freeze it – just thaw in the fridge for 24 hours.

PESACH TOFFEE SQUARES

1 cup butter or margarine 1 egg

1 cup sugar

1 cup matza cake meal

1 teaspoon vanilla essence

250g milk chocolate melted

pinch salt 

1 cup chopped toasted walnuts or pecans

Preheat oven to 180degC. Cream the butter, sugar, vanilla and salt until light and fluffy. Add the egg, beating well. Gradually add the matza cake meal, blending well (dough should be stiff). Grease a small baking tray and spread dough evenly over base. Bake for 20 minutes. Immediately spread with melted chocolate then sprinkle chopped nuts over chocolate and press in. Cut into squares before it cools.

PAREV BANANA SPONGE CAKE

8 eggs, separated

¾ cup sugar

2 ripe bananas, mashed

2 Tablespoons Kiddush wine

100g finely chopped walnuts

pinch salt

4 Tablespoons potato starch

6 Tablespoons matza cake meal

Preheat oven to 160degC. Beat egg whites until stiff. Set aside. Using same beaters, beat egg yolks until light. Slowly add the sugar, beating constantly. Using a whisk, gently fold the egg whites into the egg yolk mixture. Gently fold in the chopped nuts, salt, potato starch and the cake meal. Pour batter into an ungreased chiffon tin and bake for 1 hour and 10 minutes. Remove from oven and invert pan for 1 hour, until cool.

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SMOKED SNOEK FISHCAKES

250g Cooked flaked hake

2 Small potatoes, cooked, peeled and mashed

2 Tablespoons,chopped fresh coriander 1 Red chilli, finely chopped (optional)

1 Tablespoon fresh lemon juice

½ Teaspoon cumin powder

Oil for frying

250g Flaked smoked snoek

3 Eggs, lightly beaten

2 Tablespoons chopped spring onion

1 Teaspoon finely grated lemon rind Salt and black pepper

Cake flour to dust 

Sweet chilli sauce

Mix the fish, potatoes, eggs, coriander, spring onion, chilli, lemon rind and juice. Season well with the salt, pepper and cumin. Shape into patties and shallow fry in oil over medium heat until golden. Drain on a paper towel before serving. Place fishcakes on a plate and drizzle with sweet chilli sauce. Garnish with extra fresh coriander

TUNISIAN FISHCAKES

1kg hake, cut into cubes 1 Large onion, finely chopped

1½ teaspoons salt

3 Tablespoons chopped parsley

1 Teaspoon cumin powder 2 Eggs

1 Teaspoon ground ginger ¾ Teaspoon ground black pepper ½ Cup water

6 Tablespoons matzo meal 4 Cloves garlic, crushed

Coarsely chop fish in a blender. Add the onion, garlic, parsley, cumin, salt, ginger and pepper. Blend well. Add the matzo meal and egg and process till smooth. With moistened hands, shape into patties. Heat some oil in a pan and shallow fry over medium heat until brown. Remove from pan and drain on some paper towel. Plate and serve with aoli

Lemon and Paprika Aoli:

1½ Cups mayonnaise

¼ Cup fresh lemon juice

½ Tablespoons tomato paste

4 Cloves garlic, crushed

1 Teaspoon paprika

Combine all ingredients. Season well with salt and pepper

SALMON CROQUETTES

2 Tablespoons mayonnaise 1 Tablespoon fresh lemon juice

1½ Teaspoons Dijon mustard

¼ Cup chopped spring onions

2 Tablespoons finely chopped red pepper

½ Teaspoon garlic salt

2 Tablespoons chopped fresh parsley

1 Teaspoon finely chopped capers Salt and black pepper 1 Egg, beaten 1 Cup breadcrumbs 

1 Tablespoon oil

500g Skinned pink salmon fillets or 

2 Large tins pink salmon

1 Clove garlic, crushed

Steam fresh salmon fillets until just cooked. (Ignore if using tinned salmon) Combine the mayonnaise, lemon juice, mustard, spring onion, red pepper, garlic salt, parsley, red pepper, salt and pepper, flaked salmon and eggs. Then add the breadcrumbs and toss well. Shape the mixture into patties and shallow fry in some oil for 5 minutes each side until golden. Serve with Tartare Sauce.

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FRUIT AND SEED RUSKS

4 cups flour 2 teaspoons baking powder

pinch of salt 200g All Bran Flakes

1/3 cup raisins

1/3 cup dried cranberries

1/3 cup sultanas 1/2 cup mixed seeds

1 cup brown sugar 1 ½ cups buttermilk

1 egg 250g butter, melted

1 teaspoon vanilla

Preheat oven to 180degC

In a large mixing bowl combine the flour, baking powder, salt, All Bran flakes, fruit, seeds and sugar.

Lightly mix the buttermilk, egg, butter and vanilla together and add to the dry ingredients. Mix well. If mixture too dry, add a little more buttermilk. Press mixture into a greased roasting pan and bake for 60 minutes.

Cool in the tin then turn out onto a board.

Cut into rusks then place on a greased baking tray and dry in the oven at 100degC for 4 hours.

ITALIAN BISCOTTI

Makes about 45 biscotti

3 eggs ½ cup olive oil

1 cup sugar 2 Tablespoons anise seed

3 ¼ cups flour ½ Tablespoon baking powder

½ teaspoon salt 100g almonds, coarsely chopped

Preheat oven to 180degC. Lightly beat the egg then add the oil sugar and anise seed.

Stir in the flour, baking powder, salt and almonds and combine .The dough will be slightly sticky!

Divide the dough into 3 portions, lightly flour and form into logs.

Place logs on a greased baking tray lined with baking paper. Bake for 25 minutes.

Remove from oven and slice diagonally. Place biscotti back on the baking sheet.

Bake for 10 minutes, turn the biscotti over and bake for a further 10 minutes until crisp and golden brown.

If you like biscotti to be harder, reduce oven to 120degC and dry for another 45 - 60 minutes

FRUIT AND NUT MANDELBROT

4 egg whites ½ cup castor sugar

1 cup flour 100g nuts (almonds, walnuts or hazelnuts)

2 Tablespoons chopped preserved ginger

60g red cherries

60g green cherries 60g glace pineapple

Beat egg whites with a pinch of salt until stiff peaks form. Gradually add the castor sugar, beating well after each addition. Fold in the flour, nuts, ginger and chopped glace fruit. Spread into a greased 25cm x 8cm loaf tin. Bake at 160deg C for 45 minutes.

Remove from tin and cool. When cold wrap in some foil and refrigerate overnight or longer.

Cut into wafer thin slices. Place on a greased baking tray baking tray and bake 100degC until light brown. (Approximately 50 minutes) 

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DOUGHNUT MUFFINS

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup oil

3/4 cup sugar

1 egg

3/4 cup milk

Preheat oven to 180degC. Combine all dry ingredients in a bowl.

Mix all liquids in another bowl. Add the liquids to the dry ingredients,

combining well, without over beating! Spoon mixture into sprayed

muffin tins. Bake for 20 – 25 minutes

While muffins are baking, prepare the sugar topping

Melt 125g butter. While muffins are hot, dip them into the melted

butter, then roll them in the sugar/cinnamon mixture

MICROWAVE FUDGE

1 x 397g condensed milk

2 cups castor sugar

125g hard butter

1 teaspoon vanilla

Combine all ingredients except the vanilla in a microwave bowl.

Microwave for 2 minutes on HIGH – Using a whisk, beat well

Microwave for 5 minutes on High - Beat again

Microwave for 5 minutes on High - Add vanilla

Pour onto a greased tray till set. Cut into squares

POTATO AND APPLE LATKES

1 egg, lightly beaten

3 tablespoon kosher salt

4 large potatoes, peeled and

coarsely grated

1 large Granny Smith apple,

peeled, cored & coarsely grated

canola oil for frying

2 tablespoons flour white

pepper

1 medium onion, coarsely

grated

In a large bowl, mix the egg with the flour, salt and pepper.

In a colander, toss the shredded potatoes with the onion and apple

and squeeze dry using a dishcloth

Add to the egg mixture and stir to combine. Set aside for 10 minutes.

In a large frying pan, heat some oil. Spoon heaped tablespoons of the

latke mixture into the oil and flatten slightly with a fork. Fry the latkes

over moderately high heat until golden on the bottom, 2 to 3 minutes.

Lower the heat to moderate, turn the latkes and fry until golden and

crisp, about 2 minutes longer. Drain the latkes on paper towels set

on a rack and transfer to a platter. Repeat with the remaining latke

mixture, adding more oil to the pan as needed. Serve hot with Apple

Sauce and sour cream. To make ahead… the latkes can be fried early

in the day and re-crisped on a baking sheet at 180deg

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LEBANESE BABA GANOUSH

6 Large eggplant, sliced lengthways

3 Tablespoons olive oil

2 Teaspoons ground cumin

Salt and fresh black pepper

1 Cup thick Greek Yoghurt

¼ Cup fresh mint, chopped

Preheat oven to 200degC.

Place the eggplant on a large baking tray. 

Drizzle with 1 Tablespoon of the olive oil then sprinkle with cumin

Add salt and black pepper. Bake in oven until soft and slightly charred for about 30 minutes.

Remove from oven and cool.

Scoop the flesh from the eggplants and place in a large bowl. Add the remaining olive oil, the yoghurt, the mint and extra seasoning. Serve with plenty of crusty bread!

GREEK LAMB SHANKS

6 Lamb shanks

½ Cup fresh lemon juice

1 Teaspoon garlic, crushed

Origanum

Sprigs of fresh rosemary

Salt and black pepper

¼ Cup olive oil

½ Teaspoon dried

Preheat oven to 160degC.

Place the lamb shanks in a roasting pan. Season well.

Mix together the lemon juice, olive oil, garlic and origanum and pour over the lamb shanks, tossing well.

Place the sprigs of rosemary around the pan.

Cover and bake for 3 - 4 hours. Delicious served with creamy mashed potato or couscous.

Option: Instead of using whole lamb shanks, ask the butcher to slice into thick slices. Follow same method but cook for 2-3 hours.

PORTUGUESE ALMOND TART

200g Cake flour ½ Teaspoon baking powder

Pinch of salt 1 Cup sugar

50g Ground almonds 6 Eggs

200g Butter (room temperature) ¼ Cup milk

½ Teaspoon almond essence

Preheat oven to 180degC.

Place flour, baking powder and salt in a bowl. Add the sugar, almonds, eggs and butter and beat till creamy. Lastly add the milk and almond essence.

Spread the batter into a greased tart dish and bake for 25 - 30 minutes.

Topping:

150g Butter 1/3 Cup milk

¾ Cup sugar 200g Slivered almonds

Place butter, sugar and almonds in a saucepan and bring to boil over medium heat, stirring continuously. Cook till caramel in colour. Remove from heat and slowly add the milk, stirring continuously. Pour over cake.

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SWEET POTATO AND VEGETABLE BAKE

4 Onions, thickly sliced

3 Sweet potatoes, peeled and cubed

2 Tablespoons oil

1 Tin chickpeas, drained

500g Butternut or pumpkin, cubed

1 Packet peeled baby carrots

½ Cup raisins

½ Cup brown sugar

2 Teaspoons cinnamon

Preheat oven to 200degC. Saute the onions in the oil until golden.

Place the chickpeas and onions in the bottom of a greased casserole dish.

Cover with the remaining vegetables and raisins. Sprinkle with sugar and cinnamon. Bake for 25 - 30 minutes. Serve on couscous.

HONEYED LAMB ROAST

2kg Shoulder of lamb roast

4 Tablespoons honey

1 Teaspoon chopped fresh rosemary

2 Cloves garlic crushed

1 Teaspoon grated fresh ginger

 Tablespoons ground ginger

Salt and black pepper

200ml Appletiser or apple juice

Place lamb in a roasting pan.

Mix all ingredients together except the Appletiser and spread over lamb.

Slowly pour the Appletiser over lamb and into the pan.

Bake 160degC for 2 hours. If necessary add more Appletiser!

APPLE, AVOCADO AND POMEGRANATE SALAD

Dressing:

1/3 Cup white vinegar

½ Cup sugar 1 Teaspoon salt

1 Teaspoon dry mustard

½ Small onion, finely chopped

1 Cup canola oil

1 ½ Tablespoons poppy seeds

Place vinegar, sugar, salt, mustard and onion in a food processor and blend.

Slowly add the oil. Pour the dressing into a jar and add the poppy seeds.

Salad:

1 Packet butter lettuce

4 Israeli cucumbers, sliced

1 Pomegranate, seeded

2 Large apples, sliced 

2 Avocado pears, sliced

1 Tin palm hearts, sliced

Toss apple slices in a little lemon juice to prevent discoloration. Place lettuce on a flat platter. 

Top with all the ingredients. Just before serving drizzle with dressing.

APPLE SPICE CAKE

250g Soft butter or margarine

2 Cups sugar

4 Eggs

1 Teaspoon vanilla

2 Cups flour

½ Teaspoon salt

1 Teaspoon cinnamon

1 Teaspoon nutmeg

1 Teaspoon bicarbonate of soda

1 Tablespoon warm water

½ Cup raisins

¼ Cup icing sugar for dusting

3 Apples, peeled cored and chopped

Preheat oven to 180degC. Cream the butter and sugar then add eggs and vanilla. Fold in the flour, salt, and spices. Blend the bicarbonate of soda with 1 Tablespoon of warm water and add to batter. Add the apples and raisins and mix until well blended. Pour batter into a greased tube tin. Bake for 1 hour. Allow cake to stand for 20 minutes then invert the cake onto a wire rack. Dust with icing sugar to serve.

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SPICY BUTTER BEAN STEW

2 tins butter beans, drained                   

2 teaspoons turmeric  

1 large onion, finely chopped                 

1 teaspoon cumin

2 cloves garlic, crushed                            

1 teaspoon coriander 

1 teaspoon grated fresh ginger               

60g butter or margarine

1 teaspoon salt                                         

juice of 1 lemon

coarse black pepper              

fresh coriander leaves

In a saucepan, combine butter beans with all ingredients except coriander. Gently simmer for 30 minutes. Sprinkle with chopped coriander to serve.

SWEET POTATO VEGETABLE FRITTERS

2 packed cups grated sweet potatoes             

½ cup chopped parsley

4 large courgettes, coarsely grated                 

½ cup chopped spring onion  

200g butternut, cooked and mashe 

½ cup matzo meal

1 large onion, grated

salt and pepper

3 eggs                                         

oil for frying

Place the grated sweet potatoes, courgettes and the onion in a bowl. Add the mashed butternut to the grated vegetables. Add the eggs, parsley, spring onion, matzo meal, salt and pepper to the grated vegetables. Heat some oil in a large frying pan, then fry 1 Tablespoon of batter for each fritter until browned on both sides.

BROCCOLI CAKE

Lovely with fish!

300g frozen or fresh broccoli, cooked         

½ cup cream

1/3 cup chopped parsley                                

½ cup grated cheddar cheese

1/3 cup chopped spring onion

½ cup slivered almonds, toasted     

¼ cup water                                                    

  salt and pepper

1 ½ Tablespoons flour                                    

  few shakes of nutmeg

2 Tablespoons melted butter                

2 eggs, beaten       

Preheat oven to 180degC  Grease a cake tin. Place broccoli, parsley, spring onion and water in a processor. Process until not too finely chopped. Mix the flour and melted butter and add it to the broccoli with the cream, cheese, eggs, seasoning and nutmeg. Pour this into the prepared cake tin and bake for 1 hour. Allow to rest in the tin for at least ten minutes before turning out onto a warm platter. Sprinkle with the toasted almonds to serve.

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BEEF POT ROAST WITH ONION GRAVY

2 kg beef roast
2 Tablespoons olive oil
3 cloves garlic, crushed
8 whole carrots
2 -3 sticks celery, finely chopped
1 cup red wine
2 cups beef stock

In a large saucepan, heat the olive oil and brown the beef roast on all sides. Remove the meat from the pot and brown the carrots and celery for about 10 minutes. Remove and set aside. Return meat to the pot, add garlic, carrots and celery, wine and stock. Simmer gently for 2 hours, turning meat from time to time. [or you can place the pot in the oven 160dºC for 2 ½ hours].
Meanwhile, thinly slice the onions. Heat 1 Tablespoon oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook on low for 20 minutes until the onions are softened, but not browned.

Remove the lid, add the 2 teaspoons oil and the sugar and stir until the onions have caramelized. Set aside. When meat is soft, remove it and the carrots, from the saucepan. Heat up the onions and stir in the potato flour then pour them into the pot and stir well to make a thick onion gravy. Place beef back in the saucepan and when ready to serve, place on a platter with the carrots and spoon the onion gravy into a gravy boat then slice the meat as required. Or you can slice the beef, surround it with the carrots on a deep platter, pour gravy over and keep warm until required. Lovely served with the butternut and potato kugel and a bowl of applesauce.

3 large onions
3 sprigs thyme
2 teaspoons oil
1 Tablespoon brown sugar
2 teaspoon potato flour
seasoning
few bay leaves

BUTTERNUT AND POTATO KUGEL

4 or 5 large potatoes - grated
1 ½ cups coarsely grated butternut
2 onions, chopped
¼ cup schmaltz or oil
1 heaped Tablespoon matzo meal

Heat the ¼ cup schmaltz or oil in a pan and lightly brown the onions. Mix well with the potato, butternut, matzo meal, eggs, seasoning and cinnamon. Pack into a well greased casserole dish, drizzle with the extra schmaltz or oil [and a drizzle of honey or syrup, if you like].

Bake at 200ºC for 15 minutes, then at 170ºC for 1 hour and 15 minutes.

Serve hot.
2 eggs, beaten
1 teaspoon salt
dash each of pepper and cinnamon
little extra schmaltz or oil

CHOCOLATE AND WALNUT TORTE

6 eggs, separated
½ cup castor sugar
180g butter at room temperature
200g dark chocolate, melted
½ cup boiling water
2 teaspoons instant coffee
180g walnuts, finely ground
1 cup cream or orly whip

Preheat oven to 180ºC. Line and grease an 18/20 cm square or round baking tin with baking paper. Dissolve the instant coffee in the boiling water. Beat egg whites until stiff, adding an extra Tablespoon of castor sugar as you go. In another bowl cream the egg yolks and sugar until thick. Add the butter then the melted chocolate and coffee, beating well until blended. By hand, fold in the beaten egg whites and the walnuts then bake for 45 minutes. Whip the cream or orly whip with a little sugar and spread the cream decoratively on top of the cake. Decorate with shaved chocolate or some walnuts.

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MISHLOACH MANOT TREATS

mix well. Divide into 4 parts. Roll out each portion to 1/8" thick on a floured board. Cut out 3" circles using a cookie cutter or glass.

Cut brownies into squares and place on a wire rack to cool

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From Our Family to Yours

Our Mother and Grandmother Eve Cohen z’l was amazing in the kitchen. Her food was simple but memorable. This column is a tribute to her!

DUCK BIGRADE Still a Family Favourite to this day!
1 whole duck 2 cups ginger ale
Shredded zest of 2 oranges 1 cup orange juice
¼ cup orange flavoured liqueur (curaco or cointreau) ½ cup brown sugar
Season the duck with salt, pepper and ginger powder. Place in a roasting pan and pour over ginger ale. Cover with foil. Roast 180degC for 1 hour. Remove from oven and discard all the pan juices. Cut duck in quarters. Place in a clean roasting pan. Mix orange juice, orange zest, brown sugar and liqueur. Pour this over the duck and return to oven until duck is brown and crispy. Add a few preserved kumquats to make the dish even more special.

Serve with crispy roast potatoes and apple sauce.
FISH MORNAY OMG this is delicious! True comfort food!
Bring a pot of water to boil. Add 1kg hake fillets, 1 onion halved, a few sprigs of parsley, and salt and pepper. Add the fish and boil for a few minutes until cooked (DO NOT OVERCOOK). Drain fish and flake into medium size pieces. Place these in an ovenproof dish. Add some sliced sautéed mushrooms or a drained tin of asparagus cuts or even both! Make a cheese sauce using 3 Tablespoons butter, 3 Tablespoons flour and 2 cups milk. Add ½ - ¾ cup grated cheddar cheese to sauce. Pour cheese sauce over fish and vegetables. Gently make sure everything is covered in sauce. Top with 1 cup grated cheddar. Bake 180degC for 30 minutes.

Lovely topped with piped mash potato before baking. Nice served in individual ramekins.

SLICED PICKLED CUCCUMBERS
No meal was ever complete without these cucumbers!
4 firm cucumbers, preferably “Natal” cucumbers
peeled whole garlic cloves ½ cup brown vinegar
½ white vinegar 1 Tablespoon salt 2 cups water
4 Tablespoons white sugar Bay leaves and peppercorns
Wash and dry cucumbers. Slice them into thick rounds and layer in a jar with lots of garlic. Make a hot brine with the rest of the ingredients and pour “hot” over the cucumbers Set aside to cool. Seal lid and refrigerate. Leave in fridge for 24 hours before eating!

COFFEE ICE-CREAM
This delicious ice cream is served at every family celebration or yomtov!!

4 teaspoons instant coffee mixed with a little boiling water, cooled
4 eggs, separated 1 tin condensed milk 2 cups cream
Beat egg whites with a pinch of salt until stiff. In another bowl mix the egg yolks, condensed milk and cooled coffee mixture. On another bowl whip the cream until peaks form. Using a whisk, gently mix the cream with the egg yolks mixture. Lastly fold in the egg whites. Place in a mould and freeze.

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EXOTIC FRUIT SALAD

Easy and refreshing desserts for summer!

OVEN ROASTED FRUIT
6 peaches or nectarines, pitted and cut into eight pieces
6 large plums, pitted and halved or quartered
½ cup sugar
2 cups raspberries
¼ cup orange juice

Preheat the oven to 230degC. Place the peaches and plums in a single
layer, cut side up in a large roasting pan. Sprinkle with the sugar and
then add the raspberries. Bake for 25 minutes until tender. Remove
from oven. Heat the grill and place under grill for about 5 minutes until
the berries release their juices. Remove from grill and add the orange
juice. Serve warm at room temperature or chilled either with some
lovely ice cream, greek yoghurt or crème fraische.

MELON, POMEGRANATE AND GINGER SALAD
2 Tablespoons runny honey
1 tablespoon preserved ginger, finely chopped
1 container pomegranate seeds
1 tablespoon preserved ginger syrup
Juice of 1 lemon
fresh mint leaves
2 ripe melons, cut into cubes (nice to use two different types - orange
melon and honeydew melon)

Place the melon cubes in a lovely bowl. Mix together all other ingredients except the mint. Add to melon and refrigerate until ready to serve. Just before serving add the mint leaves.

CITRUS AND FIG SALAD
100g castor sugar
juice and zest of 2 lemons or 3 limes
2 – 3 pieces of star anise
2 Tablespoons fresh ginger, grated
6 oranges, segmented
3 red grapefruit, segmented
6 clementines (mandarins), peeled and sliced
4 figs, quartered
1 punnet pomegranate seeds

To make the syrup, place the lemon zest and juice, sugar, star anise,
ginger and 200ml of water into a saucepan and heat gently until the
sugar has dissolved. Remove from heat and cool. Place all the fruit into
a lovely glass bowl. Pour the cooled syrup over the fruit and chill for
about 2 hours

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LET THEM EAT CAKE!

CRANBERRY CARROT CAKE
½ cup cake flour
½ cup cooked mashed carrots
½ cup whole-wheat flour
2 Tablespoons oil
1 teaspoon baking powder
2 Tablespoons melted butter or margarine       
¼ teaspoon bicarbonate of soda
grated rind of a large orange
½ teaspoon cinnamon
pinch salt
½ teaspoon ground ginger
¾ cup sultanas
2 eggs, beaten
½ cup finely grated carrots
½ cup brown sugar
½ cup dried cranberries
 1 teaspoon vanilla
100g coarsely chopped walnuts or pecans

Preheat oven to 180degC.  Grease and dust lightly with flour, a 20/22 cm square or round cake tin. Combine flour, whole-wheat flour, baking powder, bicarb, cinnamon, ginger and a pinch salt. Beat eggs then beat in brown sugar and vanilla.  Fold into flour mixture with all ingredients except nuts.  Mix well, pour batter into the prepared tin and sprinkle with the nuts.   Bake for 25 minutes until done, allow to cool in the tin on a rack for 10 - 15 minutes then invert.
NOTE: You can frost with a cream cheese frosting, or serve with whipped cream and grated pineapple.

CHOCOLATE AND MANGO BANANA BREAD
1 cup mashed banana
2 cups cake flour
1 cup castor sugar
1 ½ teaspoons baking powder
185g soft butter
½ teaspoon bicarbonate of soda
 3 eggs
 1/3 cup chocolate chips
¼ cup plain yoghurt
½ cup chopped dried mango
 Grated rind and juice of a lemon
100g walnuts, coarsely chopped

Preheat oven to 180degC. Grease and flour a 23cm loaf tin. Cream the butter and sugar then add eggs one at a time.  Beat in mashed banana, yoghurt, lemon juice and rind.   Add flour, baking powder and bicarbonate of soda. Combine well. By hand, gently stir in chocolate, dried mango and walnuts.  Pour batter into the prepared tin and bake for 1 hour.   Cool cake in the tin on a rack for 15 minutes, then invert onto the rack to cool thoroughly.   

APPLESAUCE CAKE
125g butter at room temperature
1 teaspoon cinnamon
1 ½ cups sugar
½ teaspoon nutmeg
3 eggs
grated rind of an orange
2 cups flour
1½ cups unsweetened applesauce
1 teaspoon baking powder
100g pecans or walnuts, coarsely chopped
½ teaspoon salt
1 cup chopped dates

Preheat oven to 170degC. Grease and flour a medium size tube tin. Cream the butter and sugar until creamy. Add eggs then fold in remaining ingredients until everything is well incorporated. Pour the batter into the prepared tin and bake for 50 minutes. 

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What a Tart

APPLE PIZZA TART
Pastry:
125g soft butter
1 egg lightly beaten
1 teaspoon baking powder
¼ cup castor sugar
2 cups flour
½ teaspoon cinnamon

Preheat oven to 200degC. Grease a 28/30 cm pizza tin or quiche pan with removable base. Cream butter and sugar well, then mix in the egg, flour, baking powder and cinnamon. When a nice dough is formed, press into the greased pizza tin or quiche pan.

Topping:
1 kg Golden Delicious apples
1/3 cup sugar
2 Tablespoons honey
¾ teaspoon cinnamon
½ teaspoon vanilla

Peel, core and thinly slice apples into crescents. Combine sugar and cinnamon and sprinkle 2 Tablespoons of mixture over the pastry. Arrange apple slices in concentric slices onto the pastry, starting from the outside edge. Sprinkle with the remaining sugar/cinnamon mixture and bake for 30 minutes. Towards the latter part of baking time, heat the honey and vanilla which must be brushed over the apples as soon as they come out of the oven.

NUTTY COCONUT QUICHE
Pastry:
125g soft butter
1 egg, lightly beaten
finely grated rind of 1 lemon
¼ cup brown sugar
2 cups flour
1 teaspoon baking powder

Preheat oven to 180degC. Grease a 22/24 cm quiche pan. Cream butter and sugar well, then mix in the egg, lemon rind, flour and baking powder.Press evenly into the greased quiche pan. Prick pastry all over with a fork or line with foil and fill with dried beans to par bake for 10 minutes. Remove foil and beans. Cool for a bit.

Filling:
1 cup desiccated coconut
½ cup brown sugar
100g macadamia nuts
4 egg yolks, lightly beaten
100g pecan or walnuts
1/3 cup coconut milk
60g butter
1 teaspoon vanilla

Spoon coconut onto a biscuit pan and toast in the oven until lightly browned. Remove then do the same with the macadamia nuts and pecans/walnuts. Sprinkle the nuts evenly over the pastry base.
In a small saucepan, melt butter, stir in sugar and stir over low heat until sugar has dissolved. In a bowl, mix the egg yolks, coconut milk and vanilla. Using a whisk, add the melted butter and sugar and the coconut. When well combined, pour this into the prebaked pastry lined tin over the nuts. Bake for 20 minutes. Cool in the tin on a rack.

PEACH PIE
Also good with nectarines, apricots or pineapple
Pastry:
125g soft butter
1 egg lightly beaten
1 teaspoon baking powder
¼ cup castor sugar
2 cups flour
½ teaspoon ground ginger

Preheat oven to 220degC. Grease a 24/25cm tart dish. Cream butter and sugar well, then mix in the egg, flour, baking powder and ginger. Press evenly into the greased tart dish. Prick all over with a fork and parbake for 5 minutes. Cool.

Filling:
1 kg fresh peaches, sliced
½ cup flour
¾ cup sugar
¼ cup brown sugar
100g pecan nuts, chopped
2 Tablespoons tapioca or sago
60g butter

Mix peaches, sugar and tapioca. Combine flour and brown sugar- cut in butter then add pecans. Sprinkle one third of this into the pastry lined dish, then the peach mixture then remaining flour mixture.
Bake 220degC 10 minutes, then 180degC for 20 minutes.

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ROSH HASHANAH “SWEET” MEATS

OVEN ROASTED PICKLED BRISKET
This is good served hot or cold

2 kg piece of pickled brisket
1/3 cup dark brown sugar
2 teaspoons dry mustard
2 - 3 Tablespoons runny honey
2 teaspoons paprika

Preheat oven to 170degC. Wash meat and dry well with paper towels.
Line a roasting pan with heavy foil, leaving enough to wrap the meat.
Sprinkle meat with the sugar, mustard, and paprika then drizzle with the honey and massage it into the meat. Place meat on the foil, wrap tightly then roast for 3 hours. Leave brisket to stand for at least fifteen minutes before unwrapping and serving.

TONGUE IN APPLE SAUCE

1 pickled or fresh tongue
1 onion
A knob of ginger
3 whole cloves garlic
1 teaspoon black peppercorns

Boil tongue with above ingredients in water till soft. When soft, remove from the water and allow to cool, peel, then slice. Place sliced tongue in a baking dish and top with the following sauce. Cover and bake at 180degC for 45 minutes to heat through.

Apple Sauce:-
2 Tablespoons melted parave margarine.
2 Tablespoons brown sugar
1 teaspoon dry mustard
2 Tablespoons corn flour
2 cups apple juice
1 teaspoon ground ginger
½ cup sultanas

Mix melted margarine with the sugar, corn flour, ginger and mustard - add the apple juice. Stir over gentle heat until smooth . Add sultanas and heat. Delicious served with mash potatoes and apple sauce!

STICKY HONEY RIBS

2kg meaty lamb ribs
1 teaspoon ground ginger
2 onions, diced
1 teaspoon dry mustard
½ cup oil
¼ cup honey
½ cup orange juice
¼ cup dark brown sugar
Juice of 2 lemons
3 Tablespoons soy sauce
3 cloves garlic, crushed
salt and freshly ground black pepper

Place lamb ribs and onions in a dish or tuppaware. Combine rest of ingredients. Pour over the lamb / onions and marinate covered in the fridge for at least three hours, but good left for 24 hours.
Preheat oven to 180degC. Remove lamb from the marinade and place in a single layer in a well greased roasting pan. Reserve the marinade! Roast lamb for 1 hour 15 minutes while turning ribs frequently and basting with the marinade.

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HEALTHY AND HAPPY

MUESLI HEALTH LOAF
3 cups whole-wheat flour
1 ¼ cups muesli
½ cup raisins
¼ cup brown sugar
1 teaspoon salt
2 cups plain yoghurt or maas
1½ teaspoons bicarbonate of soda
Preheat oven to 180degC. Combine all the whole-wheat flour, muesli, raisins, brown sugar and salt. Mix the yoghurt and bicarbonate of soda, then add to dry ingredients, mixing with a wooden spoon until well combined. Place mixture in a greased loaf tin or in 6 individual loaf tins. Sprinkle some extra muesli on the top of the loaf. Bake for 45 minutes (individual tins) and 1 hour (large tin). Turn onto a wire rack to cool.

BANANA GINGER BRAN MUFFINS
¾ cup canola oil
1/3 cup finely grated fresh ginger
2½ cups mashed banana
3 eggs
2 cups whole-wheat flour
1 ½ cups oat bran
¾ teaspoon salt
1 ½ teaspoons bicarbonate of soda
Preheat oven to 180degC. Mix oil, ginger, mashed banana and eggs in a large bowl. Beat until smooth and creamy. Add the dry ingredients and blend gently with a spatula. Do not over mix ! Scoop the mixture into greased muffin tin. Bake for 15 – 20 minutes.

SAVOURY HEALTH MUFFINS
100g raw baby spinach, finely shredded
1 cup grated cheddar cheese
1 small chilli chopped (optional)
2 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon salt
½ cup canola or avocado oil
1egg
200g creamed sweet corn
300ml milk
¼ cup mixed seeds
Preheat oven to 180degC. Place the spinach, cheddar cheese and chilli in a large mixing bowl. Add the whole-wheat flour, baking powder and salt, mixing well. In a separate bowl mix the oil, egg, sweet corn and milk. Add the wet mixture to the dry mixture. Scoop batter into greased muffin tins, sprinkle with seeds and bake for 25 – 30 minutes.

HEALTH RUSKS
500g butter, melted
2 teaspoons salt
3 eggs
½ cup raisins or dried fruit
500ml plain yoghurt
100g raw almonds, chopped
1 kg self raising flour
2 tablespoons mixed seeds
2 cups toasted muesli or granola
1 cup coconut
400g brown sugar
Preheat oven to 180degc. Mix the wet ingredients. Add the dry ingredients. Place batter into a greased roasting pan. Bake for 30 minutes. Remove from oven and cut into pieces. Return to oven 100degC for 4 – 5 hours.

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SHABBAT SHALOM

BEAN AND BARLEY SOUP
500g dry beans
1 large onion, chopped
3 cloves garlic, crushed
2 carrots, peeled and chopped
4 ribs of celery, chopped
200g fresh tomato, chopped
½ cup barley
salt and black pepper

Soak the beans in some water overnight. Drain. Place beans in a pot and cover with boiling water. Bring to boil and cook until beans are soft! Pour beans into a strainer and RESERVE the rest of the liquid in the pot! In a saucepan, fry the onion, garlic, carrot and celery in a little oil
Add the chopped tomatoes and cook for a few minutes. Now add the bean mixture. Process all the ingredients, gradually adding some of the reserved bean stock. Return to saucepan. Add the barley and salt and slowly add enough reserved liquid from the beans to form a thick soup. Simmer for another 35 - 40 minutes. Season to taste.

SHABBOS ONE DISH ROAST CHICKEN
This recipe can easily be doubled!
1 whole chicken
¼ cup olive oil
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion stock powder
1 teaspoon origanum
1 teaspoon salt
1 teaspoon ground black pepper

Place the chicken in a large roasting pan. In a small bowl mix the oil and spices. Rub on the chicken. Cover and refrigerate for a few hours or overnight. Wash and cut the vegetables (you can use baby onions, whole baby marrows, baby carrots, parsnips, sweet potatoes, garlic cloves etc). Whatever you like! Place the vegetables around the chicken, rubbing both the chicken and vegetables with the marinade. Cover roasting pan and place in 190degC oven for 1 hour. Uncover and roast for a further 30 minutes until chicken is golden.

POTATO KUGEL - Serves 6
4 large potatoes, grated
2 medium onions, finely chopped
½ Tablespoon salt
½ teaspoon ground black pepper
1 teaspoon sugar
3 eggs, beaten
2 Tablespoons oil

Peel and place the potatoes in ice water, to prevent them from browning. Grate the potatoes either by hand or on the food processor. Place grated potato in a clean tea towel and squeeze out the excess liquid. Mix potatoes and onions. Add the salt, pepper and sugar. Add the eggs and combine till well mixed. Place the oil in the baking pan or ovenproof dish in the oven. When oil is sizzling, carefully remove from oven and spoon some of it into the potato mixture. Mix well. Pour the potatoes into the baking dish. Bake uncovered for 1 hour.

PARAVE MANGO GRANADILLA ICE CREAM
3 eggs, separated
½ cup castor sugar
1 tin mango, drained & pureed
¼ cup fresh granadilla pulp
1 box Orly Whip

Whip the egg whites with a pinch of salt until stiff. In another bowl beat the egg yolks and castor sugar until thick. Add the mango pulp and pulp from 3 granadillas. Using a whisk, gently fold in the Orly Whip and then the egg whites. Place in a mould or in a dish and freeze.

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COMFORTING WINTER PUDS!

PEAR AND CHOCOLATE CRUMBLE
Filling:
8 pears, peeled & quartered
grated zest and juice of 1 lemon
2 Tablespoons brown sugar
2 tablespoons water
100g dark chocolate, broken into small pieces
Place pears, lemon zest, juice, sugar and water into a saucepan over low heat. Gently stir to ensure that the pears are covered by the liquid. Cook until pears are tender (about 10 minutes). Cool. Place pears and juice in an ovenproof dish – add the chocolate pieces.
Crumble:
175g butter or margarine, chilled & diced
1 cup flour
1 cup oats
½ cup brown sugar
100g dark chocolate, broken into small pieces
To make the crumble, place the flour and butter in the food processor and process until crumbly. Add the other ingredients by hand. Sprinkle crumble evenly over the pears and bake at 170degC for 25 - 30 minutes. Serve with ice cream or custard!

APPLE AND BERRY SPONGE PUDDING
3 Granny Smith Apples,
peeled and chopped
2 teaspoons grated lemon zest
2 Tablespoons lemon juice
1 ½ cups castor sugar
500g frozen mixed berries
2 eggs
2 Tablespoons milk (orly whip)
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
Icing sugar to dust
Place the apple, lemon juice and 1 cup of sugar in a small saucepan and cook over low heat, stirring for about 3 minutes. Cook for a further 3-4 minutes until the apple softens slightly. Add the berries. Pour mixture into a greased ovenproof dish. Beat eggs, milk and remaining sugar with a beater until pale. Add the vanilla, the fold in the flour and baking powder. Spread this batter gently over the fruit, then place in 180degC oven for 20 – 25 minutes. Dust with icing sugar and serve with ice cream or 1 cup thick cream mixed with 1 teaspoon cinnamon.

CITRUS DELIGHT
90g butter
1 ½ cups castor sugar
1 ½ cups milk
3 eggs
½ cup lemon juice
½ cup flour
1 teaspoon baking powder
1 teaspoon finely grated orange rind
Icing sugar for dusting
Place the butter, sugar, milk, eggs, lemon juice, flour, baking powder and orange rind in the bowl of a food processor and process until smooth
Pour into a lightly greased ovenproof dish and bake 180degC for 1 hour, until golden. Dust with icing sugar and serve with some vanilla ice cream

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CELEBRATING SHAVOUT

NICE SHAVOUT SOUP

2 onions, sliced
½ teaspoon crushed garlic
Oil
1 teaspoon grated ginger
6 carrots, sliced
2 potatoes, cubed
1 tin whole kernel corn
1 – 2 Tablespoons chili paste (optional)
1 tin crushed tomatoes
½ cup parsley sprigs
2 – 3 cubes vegetable stock
6 cups boiling water

In a saucepan, fry sliced onions in a little oil. Add the rest of the ingredients and simmer for an hour. Cool slightly, then puree. 

Extras:       
1 tin whole kernel corn
½ cup spring onions, finely sliced                                                   
1½ cups thinly sliced celery           

After pureeing the soup, add the extra corn, spring onions and celery and simmer for another hour. Season with salt and pepper and serve with a spoon of the salsa placed on a dollop of yoghurt or substitute in the centre of each bowl of soup:-

Salsa:   
Mix together ½ cup chopped spring onion, ½ cup parsley and ½ cup avocado and ½ cup sliced celery.

CRUSTLESS CHEESECAKE

3 ½ Tablespoons butter
1 teaspoon baking powder
¾ cup sugar
1 teaspoon grated lemon rind
1 kg smooth cream cheese
½ teaspoon vanilla
½ cup sour cream
5 eggs, separated
2 Tablespoons flour
½ cup sugar (extra)

Preheat oven to 180degC.   Grease a spring form tin. Cream butter and ¾ cup sugar then add the cream cheese, sour cream, flour, baking powder, lemon rind and vanilla.  Blend well then add egg yolks one at a time, beating thoroughly.  Beat the egg whites and when soft peaks form gradually add in the extra sugar.  Fold this into the cheese batter then pour batter into the prepared tin.  Bake for 1 hour then without opening the oven, switch off the heat and allow cheesecake to stand
in the oven for 15 minutes or more.

BAKED HERRING WITH POTATO

6 herring fillets, presoaked
1 cup cream
3 large potatoes, peeled
breadcrumbs
1 large onion, thinly sliced
2 Tablespoons melted butter

Preheat oven to 180degC. Grease a medium size casserole dish. Boil the potatoes until done, but still holding their shape. Soak onion slices in boiling water to soften. Either leave herring fillets whole, or cut into thirds. Slice the potatoes. Put a layer of half the potatoes and onions, top with the herrings, then the rest of the potato and onion.  Season with a little salt and a good sprinkling of pepper. Pour in the cream – adding a little more cream and/or milk if necessary. Sprinkle with the breadcrumbs and lastly the melted butter. Bake covered for 15 minutes, then open for 15 minutes.

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SCRUMPTIOUS SALADS

COUSCOUS SALAD

200g couscous
150g broccoli cut into small florets
Grated zest & juice of 1 lemon
1 Tablespoon olive oil
½ English cucumber, halved lengthways, deseeded & diced
100g dried apricots, chopped
¼ cup dried cranberries
¼ cup chopped parsley
¼ cup chopped fresh chives
2 tablespoons roasted pumpkin seeds
50g toasted slivered almonds

Place the couscous into a large bowl and pour over 1 cup of boiling water. Cover and leave for 5 minutes until the liquid has been absorbed. Fluff up the grains with a fork and set aside. In a small bowl, mix together the lemon zest and juice with the olive oil. Pour over the couscous and season well. Toss. Add the cucumber, apricots, cranberries, broccoli, parsley and chives - Toss again.Place on a lovely platter and sprinkle with pumpkin seeds and almonds.

WALDORF POTATO SALAD

2kg baby new potatoes
juice of 2 lemons
Zest of 1 lemon
2/3 cup olive oil
½ cup crème fraiche or orly whip
3 tablespoons Dijon mustard
3 Granny Smith apples, cored & finely sliced
6 sticks celery, chopped
100g walnuts, toasted and broken into pieces
watercress leaves

Place potatoes in a pot of cold salted water and bring to boil. Simmer for 10 – 15 minutes until tender. Drain the potatoes and cool. If large, halve the potatoes. Meanwhile, whisk the lemon juice and lemon zest with the olive oil, crème fraiche and mustard.  Season well! Add the potatoes, apple and celery. Place watercress on a large platter.  Spoon the potato salad over watercress and then sprinkle with the walnuts.

HEALTHY QUINOA SALAD

1½ cups raw quinoa
½ cup chopped chives
½ cup raw almonds halved & toasted
¼ cup lemon juice
salt
fresh ground black pepper

Rinse the quinoa before cooking. Bring 3 cups of water to the boil, add some salt then the quinoa. Boil for about 10 minutes or until soft. BE CAREFUL not to overcook. Cool. Add the lemon juice, chives and toasted almonds. DELISH!

OUR FAVOURITE CABBAGE SALAD

4 cups shredded cabbage
½ English cucumber, halved, deseeded and thinly sliced   
5 stalks celery finely chopped
1 small onion finely chopped
¼ cup chopped fresh chives
¼ cup chopped fresh parsley       
1 cup white vinegar
1 cup canola oil
½ cup sugar
salt and pepper

Place cabbage, cucumber, celery, onion, chives and parsley in a large bowl. Whisk the vinegar, oil, sugar, salt and pepper together until sugar dissolves. About an hour before serving, add enough dressing to coat cabbage. Chill till required.

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PASSOVER BRUNCH

BEE’S POTATO AND CARROT KUGEL

Believe it or not, this is delicious served with eggs for breakfast or brunch. Just like hash browns! But just as nice with fish, poultry or meat – use schmaltz instead of butter. 

2 large onions
2 Tablespoons margarine or butter
1 kg potatoes
2 Tablespoons matzo meal
3 or 4 large carrots
salt and pepper
1 Tablespoon sugar
extra margarine/butter for top

Preheat oven to 180degC. Grease a medium size casserole dish. Coarsely chop the onions and gently fry in 2 Tablespoons hot butter. Set aside. Coarsely grate the potatoes and carrots then mix in the sugar, onions including the butter, matzo meal, salt and pepper. Pour this into the prepared casserole dish. Dot with a few blobs of margarine or butter and bake uncovered for 1 ½ hours.

CHEESECAKE AND BERRY BAKE

4 Jumbo size eggs
1 Tablespoon potato flour
2 x 250g smooth cream cheese
finely grated rind of 1 lemon
½ cup thick or sour cream
2 cups berries of your choice
½ cup sugar
3 large squares matzo

Preheat oven to 180deg. Grease a casserole or tart dish about the same size as the matzo. Using a whisk or hand-beater, beat the eggs until well combined, then using a spoon, gently mix in the cream cheese, cream, sugar, potato flour and lemon rind. Keeping the matzo squares intact, pour boiling water over them to slightly soften. Drain well. Place one matzo into the casserole dish, then spread over it a third of the batter, then half a cup of berries. Top with another matzo, another third of the batter and half a cup of berries. Top with the remaining batter but reserve the remaining berries for serving time. Bake for 45 – 55 minutes. Serve while still warm, topped with the remaining one cup of uncooked berries.

RAISIN CRUMPETS

4 eggs, separated
½ cup sultanas or raisins
2 Tablespoons sugar
grated rind of an orange
1 level cup matzo meal
½ cup fresh orange juice
2 Tablespoon smooth cream cheese
½ cup cream

Whip egg whites with a pinch of salt until soft peaks form. Set aside. Beat egg yolks with the sugar until creamy then fold in matzo meal, followed by rest of the ingredients. Mix well. Lastly, gently fold in the whipped egg whites. Drop batter by the tablespoon into a greased skillet or frying pan and fry on both sides until done. Serve hot with butter and jam or best served with applesauce.

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IT'S SUMMER - LET'S BRAAI!

GRILLED LAMB CHOPS WITH LEMON AND THYME

112 lamb rib or loin chops

¼ cup Dijon Mustard

½ cup fresh lemon juice

3 Tablespoons Balsamic Vinegar

1 teaspoon coarse salt

½ teaspoon ground black pepper

1 tablespoon dried Thyme OR 1 ½ Tablespoons fresh Thyme

1/3 cup olive oil

Mix the mustard, lemon juice, vinegar, chopped thyme, salt and pepper in a bowl. Gradually whisk in olive oil. Place chops in a large shallow baking dish and cover with marinade. Turn to ensure that chops are fully coated with marinade. Cover and refrigerate for at least 2 – 3 hours. Place chops on a medium – high braai. Garnish with lemon wedges and some fresh thyme.

ULTIMATE GOURMET BURGERS - Makes 8 patties

1kg good quality beef mince

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic crushed

2 Tablespoons Balsamic vinegar

2 tablespoons Tomato Sauce

2 Tablespoons Worchester Sauce

1 egg

1/3 cup chopped fresh parsley

Salt and black pepper

Meat must be at room temperature. Heat the oil in a pan and sauté until soft. Remove from heat and cool. Add to remaining ingredients. Shape into patties and refrigerate for about 2 hours. Grill on braai and serve in fresh hamburger buns. Garnish with choice of sliced red onion, sliced tomato, sliced avocado and sliced gherkins. Serve with a choice of sauces and some crisp French fries!

STEAK WITH AVOCADO & ROCKET

6 x Rib Eye Steaks

1/3 cup olive oil

4 cloves garlic, crushed

1 teaspoon coarse salt

2 teaspoons coarse black pepper

2 avocado pears

50g wild rocket

¼ cup fresh lemon juice

Balsamic glaze

Extra olive oil for drizzling

Mix the olive oil with the garlic, salt and coarse ground black pepper.
Brush this mixture over the steaks and set aside for about an hour.
Peel the avocado pears, slice thinly and sprinkle with lemon juice.
Cover avocados with plastic wrap and refrigerate. Place steaks on braai and grill to your liking. To serve, place steaks on a platter or board. Garnish with the avocado and rocket. Drizzle with balsamic glaze and some olive oil.

MARINADE FOR CHICKEN PIECES

1 cup mayonnaise

4 Tablespoons soy sauce

1 Tablespoon fresh lemon juice

2 cloves garlic crushed

Coarse black pepper

Mix all ingredients together and marinade 12 chicken pieces until ready to braai.

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SUPER SOUPS

SPICED BROCCOLI AND CRESS SOUP
Can be served hot or chilled!

2 Tablespoons oil
1 litre vegetable stock
1 large onion, chopped
2 carrots, sliced
1 teaspoon grated fresh ginger
500g broccoli florets
1 teaspoon crushed garlic
1 cup watercress
1 chili, seeded and chopped salt and freshly ground black pepper
2 teaspoons curry powder
100g flaked almonds, toasted
1 teaspoon cumin powder 1 cup either cream, yoghurt, 
Orly Whip/milk 

Heat the oil in a saucepan and sauté onion until soft. Stir in ginger, garlic, chilli, curry and cumin powders. Add the vegetable stock and when it comes to boiling point, add carrots and broccoli. Simmer for 15 minutes before adding the watercress then simmer for a further 5 minutes. Remove from the stove. Puree in a blender or processor then add cream, salt and pepper. Cool then chill. Reheat if you want it hot. Serve in bowls and decorate with a blob of cream or yoghurt sprinkled with the toasted almonds. 

QUICK AND EASY GAZPACHO WITH SALSA 

4 large tomatoes, skinned
1 Tablespoon balsamic/red wine vinegar
½ red or yellow pepper
1 teaspoon Worcestershire sauce
½ English cucumber peeled & seeded
½ teaspoon paprika
1 onion
1 cup tomato juice or water
3 stalks celery 
2 Tablespoons olive oil
½ cup parsley sprigs
few fresh basil leaves
salt and freshly ground black pepper 

Cut up the vegetables then blend or process everything until smooth, adding extra liquid if necessary. This can be done in batches but mix well. Chill to serve! Top with a spoon of salsa. 

SALSA:
½ red or yellow pepper
½ English Cucumber
½ cup chopped spring onion
2 stalks celery
2 sprigs parsley fresh basil leaves 

Finely chop all the ingredients. Season with salt and black pepper.
Mix well.

SOUP WITH ROOTS

250g carrots 
1 ½ litres vegetable stock
250g turnips 
2 teaspoons ground coriander
250g parsnips 
1 teaspoon ground ginger 
2 potatoes 
salt and pepper4 whole cloves garlic
½ cup chopped fresh coriander leaves
little butter or margarine 
croutons
1 cup cream or cream substitute [optional]
2 onions 

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CHICKEN LICKEN

DELICIOUS CHICKEN

8 - 10 chicken pieces, seasoned with salt and coarsely ground black pepper
juice of 1 lemon
juice of 1 orange
2 Tablespoon oil
2 Tablespoons honey
1 teaspoon coriander seeds, crushed
1 teaspoon paprika
¼ cup soya sauce
½ teaspoon crushed garlic
1 teaspoon crushed fresh ginger
3 onions, cut into wedges
2 lemons, cut into wedges

Combine lemon and orange juice, oil, honey, coriander, paprika, soya sauce, garlic and ginger. Place chicken pieces in a dish and pour the lemon juice mixture in, rubbing it into the chicken. Leave to marinate for at least 1 hour.
While chicken is marinating, place the onion and lemon wedges into an oiled baking dish. Remove chicken and layer the pieces, in a single layer, on top of the lemon and onion wedges. Pour remaining marinade over. Cover with foil.
Bake chicken at 190 – 200degC for 30 minutes. Remove foil and bake for a further 30 minutes until chicken is nicely browned and cooked through.

SLOW BAKED LEMON AND CAPER CHICKEN

8 – 10 pieces chicken
8 unpeeled cloves garlic
handful of fresh thyme
handful of fresh basil
2 large lemons, unpeeled and each cut into 8 chunks 
¼ cup olive oil
coarsely ground black pepper
½ cup dry white wine
2 Tablespoons capers

Preheat oven to 160degC. Place chicken pieces into a bowl with the garlic, herbs and lemon chunks. Add oil and pepper, mix together then massage into the chicken pieces with your hands. Arrange chicken pieces in a baking dish, skin side up. Add the garlic, herbs and lemon to the dish with any oil and juices left in the bowl. Sprinkle with the wine and capers. Cover with foil and bake for 2 hours then remove foil, increase oven temperature to 200degC.
Bake uncovered for 30 – 45 minutes so chicken is golden brown and lemons are a bit scorched. Can make this with whole chickens, cut in half and placed flat in the pan.

BEER CAN CHICKEN

1 large chicken
salt and pepper
spices of your choice (cajun, ginger, garlic, peri-peri, mixed herbs etc)
oil
400/450ml can of beer

Mix 3 Tablespoons of oil with the salt, pepper and spices. Rub the oil/spice mixture on the inside and outside of the chicken. Reserve any remaining oil/spice mixture for basting. Open the can of beer! Pour out or drink one third of the beer. Stand beer can in a roasting pan then firmly fit the chicken over the can. Preheat oven to 180degC.

Roast the chicken for 45 minutes. Baste with the remaining oil/spice mixture and roast for a further 30 minutes.

Prick top of the thigh with a skewer and if the juices run clear, the chicken is cooked, if not,roast for a further ten minutes.

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THE WAY THE COOKIE CRUMBLES

Simple biscuits that will disappear before they have had time to cool!

HAZELNUT AND ORANGE BALLS

125g butter at room temperature

100g hazelnuts, finely chopped,

2 Tablespoons icing sugar

extra finely grated rind of a large orange,

1 teaspoon vanilla

1 cup flour

Preheat oven to 170degC. Grease a large biscuit pan. Cream the butter and icing sugar. Add rest of ingredients to form a nice dough.

Form into little balls, place on the prepared pan and bake for 20 mins.

While hot, remove from the pan and dust with extra sifted icing sugar. Cool.

CINNAMON AND SUGAR SQUARES

125g butter at room temperature

2 cups flour, ¾ cup brown sugar

1 teaspoon baking powder 2 eggs

1 egg white, slightly beaten,

1 teaspoon vanilla cinnamon and extra sugar

Preheat oven to 200degC. Grease a swiss roll tin. Cream the butter and brown sugar. Add 2 eggs and vanilla then fold in flour, baking powder and a pinch of salt to form a nice dough. Pat the dough evenly into the tin.

Paint with the egg white and sprinkle with a layer of cinnamon and then a little sugar. Bake for 12 – 15 minutes, cool slightly before cutting into squares.

WALNUT AND CHOCOLATE SLICE

[can make these in the processor]

1 ½ cups flour, 2 Tablespoons brown sugar, 60g soft butter

Preheat oven to 180degC. In a processor, blend the flour, sugar and butter. Line the base of a greased 25cm square cake tin or a 28 cm biscuit pan. Pat pastry evenly into the tin. Bake for 10 minutes.

Remove from oven and set aside. Make topping!

100g walnuts

1 teaspoon vanilla

100g chocolate

2 eggs

1 cup brown sugar, tightly packed

1 Tablespoon vinegar,

¼ cup melted butter

Process the walnuts & chocolate until coarsely chopped. Sprinkle evenly over the baked base. Process the sugar, melted butter, vanilla, eggs and vinegar. Pour this over the walnuts and chocolate. Bake at 180degC for 30 – 35 minutes. Cool then slice into small squares.

GINGER AND ALMOND BISCUITS

2 1/3 cups flour

250g butter at room temperature

¾ cup castor sugar

2 teaspoons grated lemon peel

2 teaspoons ground ginger

1 teaspoon vanilla

½ cup finely chopped glace ginger icing sugar for dusting

½ cup flaked almonds

Combine flour, castor sugar and ground ginger with a pinch salt. Using a processor, mixmaster or electric beaters, beat butter into the dry ingredients until combined then add glace ginger, almonds, lemon peel and vanilla. Divide dough in half and roll each half into a 15 cm long and 3cm thick log. Flatten top to form a square-like shape. Wrap and chill for 2 hours or even overnight. Preheat oven to 170degC. Slice each log into about 18 biscuits, set them on a greased baking tray. They will spread during baking. Bake for 23 - 25 minutes until golden around the edges. Transfer biscuits to a cooling rack and dust with sifted icing sugar. Cool then store.

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A TASTE OF HONEY!! Some new ideas for Honey Cake for Rosh Hashana!

SPICY HONEY CAKE WITH CARAMELIZED PEARS 

1¾ cups flour

¾ teaspoon baking powder

½ teaspoon bicarbonate of soda

1 teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon mixed spice

2 eggs

 Â½ cup sugar ¼ cup brown sugar

½ cup + 2 Tablespoons honey ½ cup milk or soy milk

½ cup oil 1 teaspoon freshly grated lemon zest

Preheat oven to 170degC. Grease a 26cm springform tin. Dust with flour. Mix the flour, baking powder and bicarbonate of soda, salt, and cinnamon in a bowl. Set aside. Mix eggs and sugars on high speed until pale and thick. Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture and mix until combined. Gradually add flour mixture, beating well. Pour batter into pan. Bake until dark golden brown for 50 minutes. Cool in pan on a wire rack 15 minutes. Loosen around edges of tin, and then carefully remove the sides Transfer cake to a platter and top with cooled pears. Serve with whipped cream.

CARAMELIZED PEARS

1 tablespoon butter or margarine

¼ cup sugar

1kg red pears,cut into thick wedges (skin on)

¼ cup honey

Heat butter in a large pan over medium heat. Add the sugar and cook, stirring, until almost dissolved. Add the pears and cook stirring occasionally until soft and just golden. (15-20 minutes) Add the honey and cook until pears are coated and very soft. (3-5 minutes). Cool.

HONEY APPLE CAKE - makes delish cupcakes

3 eggs

3/4 cup honey

½ cup white sugar

¼ cup light brown sugar

1¼ cups oil

1 ½ teaspoons vanilla

3 cups all purpose baking flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 ½ teaspoon cinnamon

¾ teaspoon salt

¼ teaspoon allspice

4 Granny Smith apples, peeled cored and shredded 

Preheat oven to 170degC. In a large mixing bowl, beat the eggs until they are frothy Add the honey, white sugar, brown sugar, oil and vanilla and whisk. Add the flour, baking powder, bicarbonate of soda, cinnamon, salt, and spices into the liquid. Stir to blend. Fold in the shredded apples. Pour the batter into a greased Bundt tin. Bake cake for 75-90 minutes until cake is golden. Let the cake cool for exactly 10 minutes, then invert onto a cake rack. Allow cake to cool completely.

Icing

1 cup + 3 tablespoons icing sugar

¼ teaspoon vanilla

1-2 Tablespoons cream or non-dairy creamer

Sift 3 tablespoons of powdered sugar onto the top of the cake. Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add the vanilla and 1 tablespoon of cream to the bowl. Beat well. Add the additional cream by teaspoonfuls, mixing constantly, until the mixture has the texture of thick honey. Drizzle the icing onto the cake. Allow icing to dry for about 30 minutes before serving.

Cupcakes;

Bake for 25 – 30 minutes - A nice idea is to decorate cupcakes with dried apple rings!!!

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HEALTHY HABITZ

“GRAMUESLI” (Mix of Granola & Muesli) 

3 cups rolled oats

½ cup raw almonds, roughly chopped

½ cup seed mix (sesame, pumpkin, sunflower, linseed)

½ cup shredded or desiccated coconut

¾ cup applesauce (or 1 large bottle Purity)

4 Tablespoons honey

2 Tablespoons canola oil

pinch of salt

cinnamon and ginger powder to taste

1 cup raisins or craisins 

Mix oats, nuts, seeds & coconut in a bowl. Blend the applesauce, oil, honey and spices in another bowl and pour over the oat mixture. Spread on a lined tray and bake 170degC for 35 minutes, stirring every 10 minutes to evenly toast. Allow to cool and mix in the raisins. “Gramuesli” should keep for about a month in an airtight container. 

HEALTHY CARROT AND CRANBERRY CAKE

½ cup cake flour

½ cup whole-wheat flour

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

½ teaspoon cinnamon

pinch salt

2 eggs, beaten

½ cup brown sugar

½ cup mashed cooked pumpkin

2 Tablespoons oil

2 Tablespoons melted butter

grated rind of 1 orange

¾ cup sultanas

½ cup grated carrots

½ cup dried cranberries

4 Tablespoons chopped walnuts or pecans 

Preheat oven to 180degC. Grease a 20cm or 8" square layer pan.Combine flour, whole-wheat flour, baking powder, bi-carbonate of soda, cinnamon and salt. To beaten eggs add and beat in brown sugar. Add to flour mixture. Fold in cooked pumpkin, melted butter, orange rind, raisins, grated carrots and cranberries, mixing well. Pour batter into prepared cake tin, smooth over and sprinkle with the nuts. Bake for 25 minutes until done. Allow cake to stand for 10 - 15 minutes, Invert to cool. Lovely served un-iced! Alternatively you can frost with a cream cheese frosting. Cut into squares to serve. 

HEALTH SQUARES 

½ cup flour

1 ½ cups coconut

¾ cup sugar

2 cups oats

½ cup raisins or craisins

¼ cup sesame seeds

pinch salt

125g butter

¼ cup syrup

¼ cup milk

2 teaspoons bicarbonate of soda 

Preheat oven to 180degC. Spray a baking tray. In a large bowl mix the flour, coconut, sugar, oats raisins, sesame seeds and salt. In a glass bowl in microwave, heat the butter, syrup and milk, until the butter has melted. Add butter mixture to flour mixture. Mix well. Lastly add the bicarbonate of soda. Mix well. Transfer the mixture into the greased baking tray and press firmly into corners and smooth surface. Bake for 25 minutes. Mark the biscuits but do not remove until cool.

Cooking with Judy & Linda

AN APPLE A DAY

BUTTERNUT AND APPLE SOUP

125g butter
1 litre vegetable stock
2 medium onions, chopped
1 cup apple juice
1 ½ kg butternut, peeled & cubed
2 teaspoons curry powder
3 Granny Smith apples, peeled & diced
salt and pepper
grated rind of 1 orange
Garnish: 1 or 2 unpeeled apples, plain yoghurt, paprika

In a saucepan, melt the butter then fry onions until glossy. Stir in curry powder, salt and pepper. Add butternut, apples, orange rind, vegetable stock and apple juice. Simmer until butternut is soft. Cool slightly, then process until pureed. Reheat when required or chill for cold soup. Garnish with unpeeled chopped apple on a blob of yoghurt and sprinkled with paprika.

ROASTED APPLE SLICES

Delicious served on vanilla ice-cream and great with ginger cake.
6 large Golden Delicious apples
60g butter, melted
juice of 1 lemon
½ cup white sugar
juice of 1 orange
2 Tablespoons brown sugar

Preheat oven to 200degC. Grease a flat baking tray. Peel and core apples then slice each one into 6 – 8 wedges. Mix well with the lemon and orange juice, melted butter and white sugar. Arrange in a single layer on the prepared baking tray and roast in the upper half of the oven for about 8 - 10 minutes. Sprinkle with the brown sugar, then return to the oven briefly until sugar melts. Be careful they don’t burn! Serve warm or at room temperature. If you like, drizzle with caramel sauce to serve.

Cooking With Judy & Linda

WHERE’S THE BEEF

BBQ BEEF RIBS

2 kg beef ribs cut into 5-6cm pieces

1 cup tomato puree

Salt & coarsely ground black pepper

½ cup beef stock

2 Tablespoons oil

½ cup red wine

1 large onion, chopped

juice and grated rind of 1 orange

1 cup sliced leeks

1 teaspoon hot mustard

1 cup sliced celery

1 – 2 teaspoons chilli powder

1 teaspoon grated fresh ginger

1 teaspoon mixed herbs

4 cloves garlic, crushed

½ cup chopped parsley

Sprinkle ribs with salt and pepper then brown in batches, in the hot oil. Remove from the frying pan and place in a roasting pan. In the same frying pan, stir fry the onion, leeks and celery then spoon them over the ribs. Combine ginger, garlic, tomato puree, stock, wine, orange juice, orange rind, mustard, chilli powder and mixed herbs then pour over the ribs. Cover tightly with foil and bake at 180degC for 1 hour. Turn ribs over, cover tightly, and bake for another hour. Stir in parsley. Cool then chill or freeze until required. Remove fat - bake uncovered at 180degC for 45 minutes. Reheat and serve with mash.

BEEF BOURGUIGNON PIE