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.

Easy Tiramisu [small]

 

250g full-fat mascarpone cheese 

200ml double cream 

2 tsp vanilla extract 

4 tbsp icing sugar

125ml strong coffee, cooled 

6 tbsp whiskey

12 sponge fingers 

Chocolate Flake

Measure the mascarpone and about 50ml of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. 

Meanwhile, in a separate bowl, combine the coffee and whiskey.  Dip six of the sponge fingers into the coffee and whiskey mixture. Arrange the soaked sponge fingers in the base of the dish. 

Spoon half of the cream mixture on top. Dip the remaining sponge fingers in the coffee and whiskey. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Sprinkle with the remaining crumbled chocolate flake.  Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.

Potato Broccoli Frittata

 

olive oil 1 tablespoon 

potatoes - peeled and quartered 2 medium 

broccoli - 1 cup, washed and cut into small pieces 

eggs 8 large 

parsley - chopped coarsely 2 tablespoons 

salt 1 teaspoon 

black pepper - freshly crushed ⅛ teaspoon 

Preheat oven to 180℃ fan /350℉. 

Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside. 

Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside. 

In a medium bowl, whisk the eggs and mix in the salt and pepper, potato and broccoli.

Pour into oven dish.

Bake in oven until set.

One Bowl Banana Cake

 

4 medium ripe bananas

1/2 cup vegetable oil

3 eggs

1 1/2 cups brown sugar

1 1/2 cups SR flour

2 teaspoons vanilla extract

Mash bananas, then add all ingredients to mixing bowl.  Beat with electric mixer.

Bake in 22cm cake tin or equivalent for 45 mins or until skewer comes out clean.

Parve Strawberry Ice Cream

 

2 punnets strawberries mashed 

1 cup castor sugar 

3 egg whites 

 Beat egg whites till stiff and slowly add 1 cup castor sugar , When stuff add mashed or blended strawberries -  this will double mixture.  Freeze in containers.

Hazelnut Bites & Coconut Cookies

 

200g ground hazelnuts 

200g caster sugar 

2 egg whites

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

In a bowl mix the sugar, and ground hazelnuts. 

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 flaked almond on top of each biscuit. 

Bake for 18- 20 minutes until light brown. 

Store in an air tight container in a cool room.

Coconut Cookies

4 egg whites 

1/2 teaspoon salt 

1 cup sugar 

1 and 1/2 cups shredded coconut 

Preheat oven to 120C. Line and grease a baking sheet. 

In the bowl of an electric mixer, beat egg whites until stiff. Gradually add sugar and salt. 

Fold in the coconut. 

Drop tablespoon-size amount onto prepared baking sheets. 

Place baking sheet on top rack in oven and bake for one hour.