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Sandra's Spinach and Leek Frittata


6 large, fresh, free-range eggs
120g baby spinach leaves (roughly chopped)
1 cup grated cheddar cheese
200g carton of spinach dip
1/3 cup milk
1/3 cup cream
1/2 cup white onions (chopped)
1 leek-white part only (chopped)
1/4 teaspoon ground black pepper

Saute onion and leek for a few minutes, add spinach and allow to wilt, then place spinach onion and leek on base of baking pan. Whisk all the filling ingredients together and pour into the pan. Place the pan onto the middle shelf of the oven. Cook in preheated 180 oven for approx 30 minutes, until it tests done in the centre, it should be firm but not solid. The baked quiche can be eaten warm but not hot and straight from the oven, or it will fall apart. Let it stand for at least 10 minutes. The quiche can also be eaten cold, but never directly from the fridge, or it will be too hard and the flavour's dead. Always allow it to come to room temperature before serving. I made it a frittata. You can put it in a pie shell and it is a quiche!

Deconstructed Cabbage Rolls

Tablespoon olive oil
500g ground beef
1 chopped onion
3 cloves garlic, chopped
400g canned diced tomatoes
420g tomato soup
1 small white cabbage, cut into large shreds
1/2 cup uncooked rice
salt and pepper


In a large pan, saute onion until soft, add beef and garlic and cook until all meat is browned, breaking it up as you cook. Add tomatoes, rice,  salt and pepper.  Layer cabbage on bottom of baking dish, add half of the meat mixture, then cabbage and meat again, ending with cabbage. Pour tomato soup over meat mixture, then fill the can with water and pour that over as well, and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pomegranate Chicken

4 tbsp pomegranate molasses or balsamic vinegar
2 tbsp olive oil
2 tbsp tomato purée
2 tsp sugar  
1/2 tsp cinnamon
1/2 tsp black pepper
1kg (2lb) chicken thighs on the bone, skin on
2 red onions, cut into small wedges
80g (3oz) pomegranate seeds
30g (1 1/4oz) walnuts, bashed into a coarse rubble

Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt together in a large mixing bowl. Add the chicken and onions and mix well so that everything gets completely coated in the marinade. Cover and chill in the fridge for 30 minutes or overnight. 

Preheat the oven to gas 7, 220°C, fan 200°C. Remove the chicken from the fridge and bring to room temperature while the oven heats. Tip into a roasting tin and roast in the oven for 35-40 minutes, or until the chicken is cooked through and tender, with no pink meat showing. 

Transfer to a serving dish and spoon over the sticky juices from the tin. Scatter over the pomegranate seeds, walnuts and coriander. Serve immediately.

Asian ColeSlaw Dressing



1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons Asian sesame oil
Salt and pepper

Add sesame seeds to slaw

Dairy Free Vegetable Frittata

12 large Eggs
7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach
2 tablespoons Olive Oil
1 teaspoon Salt 
Freshly Ground Black Pepper 

[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]

Choose three or four vegetables and dice them. Preheat oven to: 350 F. Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.

Easy Fried Eggplant Salad



Recipe from Joy of Kosher Magazine

4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper

Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels.  Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes.  Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.

Sweet & Sour Poached Salmon

Recipe from Joy of Kosher

1 onion, thinly sliced
⅓ cup sugar
2 lemons, sliced
1 tablespoon black peppercorns
1 tablespoon salt
2 bay leaves [optional]
2 cups water 4 salmon fillets


Bring all ingredients, except salmon, to a boil, lower to a simmer and add the salmon into the pot.

Cover and cook on low for twenty minutes. 

To prevent salmon from falling apart, allow to cool before transferring.

Fish Curry

2 tblspn olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/4 cup tikka paste
270ml can coconut milk
750g boneless, skinless fish fillets, cubed - perch or flathead or other firm fish
150g green beans, trimmed and halved
60g baby spinach leaves
steamed basmatic rice, pappadums to serve

In a large frying pan, heat vegetable oil on high. Saute onion and garlic 3-4 minutes, until onion is soft.

Add paste to pan, cook stirring for one minute, until fragrant.  Stir in coconut milk, bring to boil on high.

Stir fish and beans into sauce. Cook covered for 8-10 minutes.

Stir spinach through curry for final minutes of cooking to wilt.  

Serve with steamed rice and pappadums.

Pesach Almond Macaroons

4 egg yolks
1 cup sugar
2 cups ground almonds

Beat egg yolks well. Add sugar, and beat until mixture is lemon colored. Add the ground almonds and mix thoroughly. Chill for one hour in the refrigerator. 

Preheat oven to 350 F (180 C). Take small pieces of the mixture and shape into small balls - note, these cookies spread..  Place the macaroons on a greased baking sheet, 1 inch apart. Top with half an almond. Bake in the oven for 10 minutes. 

Potato Kugel



10 large potatoes
4 large onions
3 eggs
1/2 cup lite olive oil
2 tbsp flour
salt and pepper

Oil two medium sized baking trays.
Grate or process potatoes and onions.  Beat eggs and mix with grated vegies.  Add flour, salt and pepper.
Bake approx 75 mins on 180°C until golden brown.

Strawberry IceCream - Pesach



4 egg whites
750g frozen berries
1 cup sugar
2/3 cup lemon juice

Separate your eggs. Reserve yolks for another recipe.

Beat your egg whites until you have stiff peaks.

Blend up your frozen fruit until you have a smooth puree.

Add your lemon juice and sweetener to your blended fruit. If using different fruit, add less lemon juice and sweetener at first, then adjust to taste.

Gently fold in the pureed frozen fruit mixture into your egg whites, and try to incorporate it as evenly as possible.

Freeze in plastic container.

Hazelnut Cake

350g hazelnut meal
6 eggs
5/8 cup caster sugar

Beat egg yolks with sugar until pale yellow.  Mix in ground hazlenuts.
In a separate bowl, beat egg whites until stiff.   Quickly fold 1/3 of the egg whites into the yolk mixure, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 mins or until top of cake springs back when lightly tapped.

Chocolate Buttercream Icing
250g icing sugar sifted
125g butter at room temperature
100g melted chocolate
Cream butter and melted chocolate together and gradually mix in icing sugar. If too stiff add a drop of milk.