Zucchini and Corn Fritters

1/2 small zucchini (50g), grated
80g canned corn niblets or frozen corn niblets
1 egg, beaten lightly
olive-oil cooking spray

Combine zucchini, corn and egg in a small bowl; season. 

Heat a small non-stick frying pan over medium heat; spray with oil. 

Spoon fritter sized mixture into pan and cook for two minutes each side or until golden and cooked through. 

Cholent

This amount feeds about 6-8 people, double the recipe for a larger crowd. For a vegetarian version, just leave out the meat.


1/2 kilo beef goulash [beef cut into small cubes]
1 top rib bone [can also use smoked bones for a smokey flavour]
2 onions - chopped
2 cloves garlic = minced or finely chopped
tablespoon olive oil

half cup soup mix [split peas and barley], rinsed
1 can butter beans [lima beans] - drained
6 potatoes - cut into medium sized pieces
3 carrots - cut into small slices
1 parsnip - chopped finely
1/3 cup tomato puree or ketchup
1/3 cup soy sauce
salt and pepper
1 tablespoon Vegeta flavoring

You can add any spices you want to, such as cumin, paprika or chili flakes.  Sefardi Jews add raw eggs, still in the shell, which cook along with everything else, and absorb the colour and flavour of the cholent.

Fry onion in the olive oil for about 10 mins, then add garlic and beef goulash pieces and cook for a few minutes until meat is browned on all sides.  Then add all the other ingredients and cover with water. Bring to boil and then allow to simmer, or leave on very low heat, or use a slow-cooker.  Cook for as long as you like, minimum 8 hours, maximum 22 hours.

Eggplant Parmigiana

1 large eggplant - or 2 smaller ones, cut into 1/3 inch slices

Flour seasoned with salt and pepper

3 cups Passatta
230g shredded mozzarella cheese
1⁄3 cup grated parmesan cheese

Dredge eggplant in seasoned flour and fry in oil for a few minutes until golden on both sides.

Line base of baking dish with some passatta.

Place one layer of eggplant onto the passatta.. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly.

Baked Eggplant and Ricotta Rolls

Recipe by Alison Adams, Australian Good Taste


Olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta

1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan
1 x 575g btl Primavera Pasta Sauce
85g (3/4 cup) coarsely grated mozzarella


Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.

Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.

Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan (or vegetarian hard cheese). Bake in oven for 10 minutes or until the mozzarella melts

Granny's Chocolate Brownie Cake

1 Cup Cocoa
3 Cups Sugar
2 Cups Flour

2 Tsp Baking Powder [if using self raising flour, leave out baking powder]
2 Tsp Vanilla
8 Eggs
1 Cup Oil

Pinch of Salt

Mix cocoa, sugar, flour and vanilla. Add in eggs, salt and oil, mix on low speed.  Bake at 350 for 30 - 40 minutes - depending how uncooked you want it. If you want it like grannies cake then it may need 45 - 50 minutes, all depends on your oven, just keep checking!

Icing:  Melt dark cooking chocolate with some butter or margarine.  Optional: scatter 100s and 1000s on top of icing.  Cut cake into small squares.

Carrot Tzimmes

600g carrots sliced
1 tablespoon butter *
1 tablespoon oil
3 tablespoons honey

2 tablespoons sugar
3 tablespoons lemon juice
salt and pepper

Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

*If making parve, use 2 tablespoons oil and omit butter.

Humus and Spiced Beef

2 tablespoons olive oil
1 pound (450 grams) lean ground beef
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground paprika
1/2 teaspoon salt
1/4 cup (60 ml) chicken stock
2 cups hummus


Heat oil in a large skillet over medium heat. Add the beed and cook until browned, about 10 minutes. Stir in cumin, cinnamon, cayenne pepper, coriander, paprika, turmeric and salt and cook for 1 minutes to toast the spices. Pour in the chicken stock and cook until reduced, about 5 minutes.

Maple Syrup Salmon

⅓ cup real maple syrup
 ¼ cup soy sauce
1 Tbsp sesame oil

½ tsp black pepper, freshly ground
½ tsp garlic powder

Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through. 

Easy Tiramisu

500 g savoiardi sponge finger biscuit
500 mls cream

500 g mascarpone
1/2 cup caster sugar
1 tsp vanilla essence
1/4 cup coffee liqueur
500 mls espresso coffee (liquid)
2 Cadbury Flake


In a large bowl whip the cream until soft peaks.  In separate bowl add the sugar and vanilla to the mascarpone and stir through, then combine the cream with the mascarpone mixture.

Combine coffee and coffee liquer.
Layer bottom of rectangular dish with biscuits, pour over half the coffee and liquer mixture so biscuits are soggy. Then spread with a 3-4 cm layer of cream mixture evenly.

Keep layering biscuits and cream until cream mixture is finished. Top with crumbled flake bars. Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.

Bon Vivant Cake

Ingredients For Base 

8 egg whites
1 cup caster Sugar
250 g  ground Hazelnuts or other ground nuts

Chocolate Topping 

8 egg yolks
125g butter or margarine
3/4 cup castor sugar
200g-250g good quality dark chocolate

Base 

Line 9"x 13"baking pan with greaseproof paper. Beat egg whites until stiff, adding 200 grams of sugar gradually. Mix in hazelnuts by hand. Put in cake tin and bake on 160C for 1/2 an hour. 

Chocolate Topping 

Melt chocolate with butter and allow to cool [use a bowl on top of a pot of boiling water so it doesn’t burn]. Beat egg yolks and sugar.  Pour cooled chocolate mixture into egg yolk mixture by hand. Pour chocolate topping over base and cook in the oven for 30 minutes [the chocolate will still be softish, it will harden up when cool]

Cabbage Rolls [Holishkes]

1 large head of cabbage  – or 2 smaller heads
1 Tablespoon olive oil
1 onion diced

2 cloves garlic, chopped finely
6 large mushrooms, finely diced
500g minced beef
half a cup uncooked long grain rice
3 fresh tomatoes, peeled and diced OR 1 can of tomatoes
Salt and pepper
One can tomato soup

Bring a large pot of water to boil. Drop individual cabbage leaves into water [3 or 4 at a time] and leave for approx 30 secs, remove from water with tongs and place on paper towels to drain.  Continue until all leaves are done. Don't worry if some leaves tear, you can use these to make smaller rolls. Cut away the thick spine at the edge of the leaf for easier rolling.

Heat oil in pan over med-high heat and sauté onion for 3-5 minutes until browned. Add garlic, then mushrooms, and fresh tomatoes [if using fresh] and cook another 2 minutes. Transfer mixture to a large bowl to cool.

To cooled onion mixture, add meat, rice, canned tomatoes [if using canned, drain off 2/3 of the juice and reserve for sauce], salt and pepper. Combine well. Place about 1/2 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour can of soup [and reserved juice] over rolls, then fill can again with water and pour that over as well. Cover pan tightly with foil, and bake for 1 1/2 hours.

Makes 10-12 regular sized cabbage rolls.

This freezes well.

Mushroom Salad with Croutons

Halve this quantity for a smaller salad.

6 large mushrooms
250g mixed lettuce leaves
2 cups grape or cherry tomatoes, sliced in half
2 cups croutons

- Dressing:
⅓ cup olive oil
¼ cup sugar
¼ cup vinegar
¼ tsp mustard
¼ cup ketchup
1 clove garlic, crushed
½ tsp salt

Peel and dice mushrooms and saute in a little olive oil for a few minutes.  Do not overcook.
In salad bowl, add lettuce, tomatoes and mushrooms.
Pour over the dressing and top with the croutons.

Gefilte Fish Log

Do not defrost, boil it from frozen.
Place frozen log with inner wrapping attached into saucepan with enough water to cover fish. Add a cup of sugar, lots of black pepper, an onion and two carrots. Boil for one and a half hours.

Slice when cooked.  Top with sliced carrot.

To freeze cooked leftovers: wrap in paper towel, then foil, and then in a ziplock bag.

Mushroom Sauce [Parev]

500g mushrooms
2/3 cup coconut cream

2 cloves garlic
1 teaspoon Dijon Mustard [or more to taste]
salt and pepper

Chop mushrooms and saute in a small amount of olive oil for a few minutes, add finely chopped garlic and continue simmering until mushroom juices begin to run.  Simmer for a few more minutes but be careful not to burn the mushrooms and garlic.  Add 1 teaspoon of Dijon Mustard and salt and pepper.  Add coconut cream and stir into mushrooms.  Simmer on medium heat for approx 20 mins until sauce has thickened, but not dried out.  

Sprinkle with chopped parsley and serve with steak or any kind of meat.

To make a dairy sauce, replace coconut cream with real cream, and use a knob of butter when cooking the mushrooms, together with the olive oil.

Orange and Almond Cake

2 oranges, washed
250 g caster sugar
6 eggs

250 g almond meal
1 tsp baking powder

Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.

Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster until well combined. Stir in the orange puree followed by the almond meal and baking powder.

Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin.