Braised Steak with Onions, Carrot, Garlic

 

Two steaks

1 Onion, peeled and chopped

2 Cloves Garlic, peeled and finely chopped 

1 Carrot, peeled and chopped 

25 g (1/6 cups) plain flour 

300 ml (1.25 cups) Beef stock, made from a cube is fine 

1.5 tbsp Dark soy sauce, 

Preheat the oven to 160C/320F. Heat the oil in a large, deep, lidded frying pan (a sauté pan) over a high heat. Pat the steaks dry with kitchen roll and gently put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour. Lift the steaks out to a plate and set aside. 

Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour. Sprinkle over the flour and stir to coat the vegetables. Add the steak back into the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven for 1.5-2 hours.

Cabbage and Corn Fritters

 

2 eggs

1/4 cabbage, shredded 

1 cup self raising flour 

1 brown onion, diced 

1 cup corn kernels 

1 cup milk

Add cabbage, self raising flour, onion, corn kernels, eggs and milk in a large mixing bowl. Stir to combine. Add more milk if too dry. Allow to sit for about 10 mins. Add oil to fry pan and place about a tablespoon of mixture for each fritter. Brown on each side. Add salt once cooked if desired

Pesach Hazelnut Cookies

 

200g ground hazelnuts

200g caster sugar 

2 egg whites 

1 lemon, grated zest 

Preheat the oven to 170C and line a baking tray with baking parchment. 

In a bowl mix the sugar, the ground hazelnuts and the lemon zest. 

In a separate bowl beat the egg whites with electric beaters until very stiff. 

Gently fold the nut and sugar mixture into the egg whites until you have a smooth sticky paste. 

Use a teaspoon to place spoonfuls of mixture in circles on the baking tray approximately 2.5 cm apart. 

If you want to decorate and add extra flavor, place a whole hazelnut on top of each biscuit. 

Bake for 18- 20 minutes until light brown. Store

Store in an air tight container in a cool room.

Meat Loaf

500g beef mince

1 egg

3/4 cup tomato sauce

3/4 cup cornflake crumbs

1 tablespoon garlic powder

salt and pepper

Mix all ingredients together, form into a rough loaf shape and place on baking tray.  Bake in moderate oven for 45 minutes.

Israeli Purple Cabbage Salad

 

1 small head red cabbage, shredded 

3 tablespoons mayonnaise 

2 tablespoons white sugar, or to taste 

1 tablespoon lemon juice

1/4 teaspoon salt

Cabbage Soup

 

1 medium head of cabbage, chopped 

1 large onion, chopped 

2 large carrots, sliced 

3 celery stalks, chopped 

1 can (14.5 oz) diced tomatoes 

6 cups vegetable broth 

1-2 cloves garlic, minced 

1 teaspoon dried thyme

1/2 teaspoon ground turmeric (optional, for added health benefits) 

1/2 teaspoon black pepper 

1 tablespoon lemon juice (optional, for a bright flavor) 

Salt, to taste

Lo Mein Vegetables

 

Sauce 

1/4 cup vegetable broth 

3 tbsp soy sauce 

2 tbsp brown sugar 

1 tbsp sesame oil 

 

8 oz Lo Mein or Hokkien noodles (cooked according to package instructions) 

1 large carrot julienne 

1 cup broccoli chopped 

1 large red bell pepper sliced 

1 medium onion sliced 

 4 garlic cloves 

1 tbsp oil for frying 

 

In a bowl combine together broth, brown sugar, sesame oil and soy sauce. Whisk until everything comes together. Set aside. 

In a preheated skillet with oil, fry carrots until golden brown. Remove and set aside. Repeat this with onions, broccoli and bell peppers. Cooking veggies separately creates the best flavors.  Add all vegetables back to the skillet. Press garlic into the vegetables and toss everything together.

Add noodles and sauce. Toss together and let cook for 3-5 minutes. Remove from the heat and serve right away.

Angel Hair Pasta and Red Cabbage Salad

 

1 box angel hair pasta 

Thinly sliced red cabbage  

A few spring onions finely sliced

Toasted sesame seeds to sprinkle over the top 

Dressing: 

2/3 Cup oil 

1/2 Cup vinegar 

1/3 Cup sugar or sweetener

1 teaspoon salt 

1/2 teaspoon pepper

Broccoli and Feta Frittata

 

3 cups bite-size broccoli pieces 

8 large eggs 

¼ cup milk 

1 teaspoon salt 

1 teaspoon ground black pepper 

Feta cheese to taste

Preheat the oven to 180C.

Bring a large pot of water to a boil. Add broccoli; cook in boiling water until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to an oven-proof pan with 2-inch sides. 

Whisk together eggs, milk, salt, and pepper in a large bowl until well combined, stir in crumbled feta. Pour over broccoli in the pan. Bake in the preheated oven until edges are golden and center is set, about 35 minutes.

Blueberry Clafoutis

 If doubling the recipe, use 3 eggs not 4.

1 cup fresh blueberries 

2/3 cups milk 

1/3 cup sugar 

1/4 cup all-purpose flour 

2 eggs 

1/2 tablespoon vanilla extract 

1 pinch salt 

Preheat oven to 220 degree

Generously butter a small baking tray.

Pour blueberries into prepared baking tray. 

Blend milk, sugar, flour, eggs, vanilla extract, and salt until batter is smooth. 

Pour batter over blueberries and gently shake to remove any air bubbles. 

Bake in the preheated oven until puffed and center is set, approx 25 minutes. 

Cool until clafoutis deflates and is just warm.

Chicken Breast Cacciatore with Potatoes and Green Beans

 

4 chicken breasts

1 yellow onion, sliced in half-moon slices 

200g mushrooms, sliced thin 

6 cloves garlic, coarsely chopped 

1/2 cup red wine 

1 can crushed tomatoes  

2 tablespoons tomato paste 

Salt and Pepper

Potatoes, chopped

Green beans

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. 

In the same pan, sauté onions, mushrooms in olive oil for 3 minutes over medium heat. Add garlic,  saute for 1 minute more. 

Lower the heat and add wine, crushed tomatoes, tomato paste, salt and pepper. Stir to fully combine. Add some hot water if needed to cover chicken and potatoes.

Place seared chicken and potatoes in the sauce. Simmer 35 minutes uncovered, adding green beans for the last 10 minutes.

Stir in fresh parsley. 

Chicken Pot Pie

 

1 onion, diced 

1 clove garlic, crushed

450g of boneless skinless chicken breast, cut into cubes 

1 frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

3 cups chicken broth 

1/3 cup flour 

Puff Pastry Sheets 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 350′ for 15 – 20 minutes. 

Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. 

Remove from heat and set aside. 

Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. 

Add broth and flour, and combine well. Season with salt and pepper. 

Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 350 for 20 – 35 minutes until filling is bubbly and crust is golden brown.