Raspberry Meringue Cream Torte

2 kg vanilla ice cream
300 g raspberries (fresh or frozen)
10 meringue nests, crushed
300 g raspberries, extra

Directions
1Line a 22cm round spring-form cake tin with plastic wrap.
2Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
3Continue to layer ending with a layer of ice-cream.
4Cover with plastic wrap and freeze.
5To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries

No chemicals in these home-made cleansers

Furniture polish:
Mix two parts of good vegetable oil or olive oil with one part lemon juice. Mix as well as you can. Apply sparingly with a soft cloth and polish up!

Drain Cleaner:
Pour 1/2 cup of baking soda down the drain. Follow now with 1/2 cup of white vinegar. Let that sit for several minutes. It is going to bubble up, so don't panic. Now pour a kettle full of boiling water down the drain to flush it all out.

Surface cleaner :
Mix salt with white vinegar and scrub the surface. Rinse off with hot water.

You can clean counters with 4 Tablespoons of Baking soda in a quart of warm water. Just wipe things off with it. It cleans pretty well and deordorizes .

Homemade Air Freshener:
Try using natural herbal and spice incense. Opening windows for a while each day will go a long way to freshening the house.

Rust remover: Mix lemon juice with coarse salt and scrub!

Natural Disinfectant :Use natural soap like Dr. Bronner's pure Castile soaps. Add 15 or so drops of tea tree oil and 15 drops of lavender oil. Tea Tree oil kills bacteria. Lavender makes it smell better. Spray on cutting boards, kitchen counters, bathroom counters, etc. and wipe off.

Mould:
You can prevent it from starting by cleaning your tub and shower once a week with Borax and hot water. You can clean any area thats prone to mold with borax and it will help stop it from starting. Once it starts bleach will kill it and remove the stain. Lysol kills it too but won't take out the discoloration.

Window Cleaner:
Clean windows with white vinegar. Professionals use dish detergent (because it rinses off well and leaves no residue) and hot water and then remove with squeegee. Never use hot water on cold windows though since they might crack. This leaves no residue like spray cleaners can.

Wiki how says:
Clean the window frames thoroughly with your soaked sponge. Soak your sponge in water and start cleaning your windows following one of these methods: Start on the upper-left side of the window and make an s-shape downwards until you reach the bottom-right corner of the window. Start cleaning the window from the upper-left corner and drag the sponge straight down. Use a chamois or a dry rag to remove any excess water from the squeegee and start cleaning the next line until you reach the right side of the window. Don't forget to dry your squeegee with a chamois or dry rag after each stroke you've made. Otherwise, you will have visible lines on the window pane. Dry the window frames. After cleaning the window panes, dry off the windows using a chamois or dry cloth. Clean windows make the house smell fresh too. Dust and grime that collect on things actually have a scent! You learn something new everyday.

Cinnamon Buns

4 g white sugar
7 g active dry yeast
120 ml warm water (110 degrees F/45 degrees C)
120 ml milk
50 g white sugar
55 g butter
6 g salt
2 eggs, beaten
500 g all-purpose flour

170 g butter
110 g brown sugar
120 g chopped pecans, divided
110 g brown sugar
7 g ground cinnamon
55 g melted butter

DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Osso Bucco

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) osso bucco
1 cup (250ml) wine
400g can diced tomatoes
1 cup (250ml) beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve

Method
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash.

Lemon Coconut Cake

1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
1 cup caster sugar
125g butter, melted
2 eggs
1 cup milk

1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper

2. Combine the flour, coconut, rind, sugar, butter, eggs and milk in a large bowl and mix well with a wooden spoon until smooth.

3. Pour the mixture into the tin and bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set the cake aside for 3 minutes before turning onto a wire rack to cool. When the cake is cold, slice in half and fill with lemon curd, then spread with coconut icing and extra coconut to decorate.

Coconut icing
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
1/2 tsp grated lemon rind
1/4 cup lemon juice
Combine the icing sugar and coconut in a bowl. Add the rind and enough juice to make a stiff but spreadable icing.

Lemon Curd

2 egg yolks
1/3 cup castor sugar
30g unsalted butter
1 tsp grated lemon zest
50 ml lemon juice

Whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Makes 1 cup.

Salmon with Ponzu Sauce

1.5 kg fresh salmon (with skin) - or you can use fresh ocean trout

Sauce:

1 cup fresh orange juice

1/2 cup vodka or gin

1/4 cup sugar

1/4 cup gluten free soy sauce

2 tablespoons lime juice

pinch of chili paste

salt and pepper

2 teaspoons water

1 tablespoon cornstarch

Put all sauce ingredients into pan, except cornstarch and water.

Bring to boil and simmer until it is reduced to approx one cup.

Stir water and starch together and whisk into pot to thicken sauce.

Cool slightly before use.

Place fish on baking tray lined with foil and spray with cooking oil. Brush most of the sauce onto the salmon and season well. Fold in the sides of the foil to encase the fish so that the sauce stays around the salmon.

Preheat grill. Grill fish flesh side up until fish almost begins to burn. Pour over the remaining sauce.

Serve immediately or can be refrigerated until needed and eaten cold.

Rhubarb Crumble

Serves 4
- 400g rhubarb, trimmed, halved lengthways and cut into 4cm lengths
- 200g demerara sugar (plus extra if needed)
- 100g porridge oats
- 125g self-raising flour
- 150g butter
- 2 tbsp golden syrup
- 75ml double cream

Preheat the oven to 180C/350F/Gas Mark 4. Put the rhubarb in an ovenproof dish (about 22cm x 22cm, or the equivalent), sprinkle with 3 tbsp of the sugar (you might want to use a bit more if you’re cooking rhubarb that was grown outdoors) and 1 tbsp water.

In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out, then bake in the oven for 45 minutes until it’s set and golden brown.

Leave to stand for 10 minutes before eating, or you might burn your tongue. Cream, ice cream or custard are the obvious partners in crime.

Orange and Almond Cake (Pesach)

Ingredients
2 oranges
6 eggs
250g caster sugar
250g almond meal

Syrup
Juice of 2 oranges
1 cup sugar

Preparation
Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. (Cooking the oranges twice makes the skin less bitter). Coarsely chop and remove seeds.
Preheat oven to 180°C.

Break 6 eggs into a food processor. Add caster sugar and blend together. Place the two whole oranges (including the skin) into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and blend.

Grease a rectangular baking tray.

Pour batter into the pan and bake for 40 mins or until the top is golden brown.

Syrup Optional

Poke holes in top of cake with a skewer, allow to cool for about 15 minutes while you make the syrup.

To make syrup: heat juice and sugar together on a low heat, stir until syrupy. Pour over cake.

Rivky's Nut Wine Chiffon Cake

9 eggs, separated
1 1/2 cups caster sugar
1/4 cup wine
2 Tblspn cocoa
1 Tblspn coffee
1 1/2 cups nuts (ground)
1/2 cup potato starch (if not making during Pesach, you can use plain flour)

Method:
Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. In a seperate bowl, beat yolks adding remaining ingredients one at a time. Fold whites into yolk mixture. Pour into 10" tube pan. Bake at 350 for 45 - 50 mins.

Boston Cream Pie

CAKE INGREDIENTS:
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon pure vanilla extract
2 large eggs
2 cups cake flour (not self-rising)
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup milk

Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan.
Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Beat the eggs in thoroughly one at a time.

In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.

Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.


CREAM FILLING

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.

CHOCOLATE GLAZE:

2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).

Caramel Apple Cake

Ingredients (serves 8)
1 3/4 cups caster sugar
1/4 cup warm water
2 golden delicious apples, cored, thinly sliced
4 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup light olive oil
1 cup self-raising flour
1/2 cup plain flour
double cream, to serve

Method
Preheat oven to 180°C. Grease a 22cm (base) round cake pan and line base and sides with baking paper.

Combine 1 cup sugar and warm water in a non-stick saucepan over medium-low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to medium and bring to the boil. Boil gently for 15 minutes or until mixture turns to toffee. Pour into pan. Arrange apple slices over toffee in a circular pattern, overlapping slightly.

Place eggs, vanilla, oil and remaining 3/4 cup sugar in a large bowl. Using an electric mixer, beat until thick and pale. Sift flours together over egg mixture. Using a large metal spoon, gently fold through. Spoon mixture over apple.

Bake cake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 5 minutes in pan before turning onto a plate. Serve warm or cold with a dollop of cream.

Tuscan Plum Tart (Upside down plum cake)

275 g Sugar
150 ml Water
900 g Plums
150 g Soft Butter or vegetable oil
175 g Sugar
200 g Self Raising Flour
3 Eggs

Preheat the oven to 170’c.
Put the sugar and water into the pan.
Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.

Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).

Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).

Spread the mixture in an even layer over the plums in the pan.

Bake in the preheated oven for about one hour.

The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
Run a knife around the edges to make sure it has not stuck anywhere.

Leave it to sit for 3 or 4 minutes before turning out.