Easy Lemon Cake

 

125 gram butter, at room temperature 

3/4 cup caster sugar 

2 eggs, at room temperature 

2 cup self-raising flour 

1/4 cup lemon juice 

1/4 cup milk 

Lemon icing 

1 cup icing sugar 

2 tablespoon lemon juice

Preheat oven to 180ºC/160ºC fan-forced. 

Grease and line a deep 20cm (base measurement) round cake pan with baking paper. 

Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice and milk; stir to combine. 

Spoon mixture into prepared pan; level surface. 

Bake for 45 minutes or until a skewer inserted at centre comes out clean. 

Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely. 

Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth.  Spread lemon icing over cooled cake, allowing it to drip down sides. Serve sprinkled with zest.

Frozen Berries Crumble

 

4 cups frozen mixed berries, NOT thawed

3 tablespoons sugar 

3 tablespoons all purpose flour 

zest from 1 lemon 

pinch of salt 

Oat Crumble Topping 

1 cup old fashioned rolled oats 

½ cup brown sugar 

6 tablespoons all purpose flour 

½ cup butter, cut into small cubes 

Make the berry filling by combining all ingredients and tossing to combine. Set aside. 

In a separate mixing bowl, make the oat crumble by combining all ingredients, then use your fingers to pinch the butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture. Set aside. 

Pour the berry filing into baking dish. Top with the oat crumble topping, and spread to an even layer.

Bake uncovered @ 180C until the berry filling is bubbling, and the oat crumble is golden brown, about 1 hour. 

Almond Cookies for Pesach

 

2 cups ground almonds 

3/4 cup caster sugar 

1 teaspoon almond and/or vanilla extract 

2 egg whites 

Almond halves, for garnish [optional]

Mix the almonds and sugar together. Add the almond and/or vanilla extract and egg whites, and mix until it forms a paste. Roll into small balls in the palm of your hands. Shape each one like a crescent or keep round and place half an almond in the center. Spray a cookie sheet with non-stick cooking spray or line with baking paper. Place the cookies on the sheet and bake @ 350F/180C for 10 to 12 minutes. (The cookies should be slightly golden and soft to the touch.) Remove from sheet and cool.

Chicken Drumsticks and Potatoes in Tomato Sauce

 

6 chicken drumsticks 

6 potatoes medium quartered 

1 cup chicken stock (liquid) 

2 tbs tomato paste heaped 

3 tsp dried rosemary 

1 tsp ground paprika 

1 tsp salt flakes 

1 tsp black pepper ground 

4 garlic cloves crushed 

3/4 cup olive oil 

1 1/2 cups rice

Preheat oven to 220C. Place drumsticks and potatoes in a single layer in a large greased roasting pan.

Combine stock and tomato paste in a small saucepan over a medium/low heat. Cook, stirring, for 2 minutes or until combined. Set aside to cool slightly. 

Combine rosemary, paprika, garlic, salt and pepper in a bowl. Sprinkle over chicken and potatoes. Pour stock mixture into base of roasting pan, do not pour over chicken. 

Drizzle ½ cup of oil over chicken and potatoes. 

Bake for 1 hour or until golden and cooked through. 

While dish is in the oven cook the rice. 

Serve with steamed vegetables or salad.

Hamentaschen - No Rolling !

200 g unsalted butter at room temperature

135 g sugar (about ⅔ cup) 

1 teaspoon salt

2 egg yolks

2 teaspoons pure vanilla extract

375 g all-purpose flour, sifted (about 3 cups)

Cream the butter and sugar. Add the egg yolks one at a time, mixing well after each addition. 

Add vanilla and with mixer on low speed, gradually add the sifted flour.  Mix just until combined. Do not over-mix.

Roll the dough into a fat sausage and chill it for 20 minutes.

Slice dough into thin circles. Make them as thin or fat as you like.

Place a dollop [not too much] of your chosen filling and then pinch three edges to form the triangle shape.

Bake in a preheated oven on 375F / 180C for 15 minutes until the bottom of the hamantaschen is golden.

Mango Mousse

 

200 grams ripe, cubed mango - Fresh or frozen. Frozen mangoes need to be thawed and well-drained. 

2 tablespoons icing sugar 

200 grams double cream - Chilled

If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.  Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes. 

In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer. Be careful not to over-whip. Add the mango puree to the whipped cream. Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness. Remember to scrape the bottom of the bowl to ensure everything gets mixed in properly. Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.

Steak and Mushroom Pie

1 tbsp olive oil

3 cloves garlic, finely chopped

1 onion, finely chopped

500g diced steak or casserole beef

8 mushrooms, sliced

1 carrot, finely diced

2 tablespoons tomato paste

Salt and pepper to taste

1/2 tablespoon soy sauce

3/4 cup beef stock

2 tablespoons flour

1/2 cup frozen peas

1 sheet puff pastry

 

Heat olive oil in pan. Saute onion and garlic, then add beef to brown.

Add flour, then add beef stock, continually stirring

Add in all remaining ingredients except peas, and salt and pepper. Simmer until beef is tender and sauce has almost reduced, add in peas and season with salt and pepper. 

Cook until reduced.

To assemble pie put meat mix into baking pan and lay puff pastry sheet on top. 

Trim pastry, pierce with steam holes

Bake pie in moderate oven for about 30 mins or until pastry is golden.

[Note: you can make one large pie, or smaller individual ones as shown in the photo]

Kosher Pepper Steak with Onions

450g steak (2-inch long thin slices) 

1 red bell pepper (chopped into bite-size pieces) 

1 small white onion (chopped into bite-size pieces) 

2 tbsp vegetable oil (divided in half) 

Sauce 

2 cloves garlic (minced) 

1/2 tsp black pepper 

1/4 tsp ginger (minced) 

1 tbsp brown sugar 

1 tbsp soy sauce 

2/3 cup beef broth 

1 tbsp rice vinegar 

1/2 tsp sesame oil

1 tbsp cornstarch

In a large pan heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate. 

Add 1 tbsp vegetable oil to skillet. Add the peppers and onion and cook for 3-4 minutes or until tender. Add cooked steak back into the skillet. 

Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the pan.  Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken. 

Serve hot over rice and garnish with sesame seeds. 

Ruhama's Chicken and Potatoes

 

Ingredients for the pan: 

8-10 chicken thighs, bone-in and skin-on 

2 sweet onions, cut to halves and sliced 

5-6 whole garlic cloves, peeled 

15-20 small gold potatoes, cut to quarters 

5 tablespoons of olive oil 

1 teaspoon of salt 

1/2 teaspoon of black pepper 

1/2 teaspoon of turmeric 

Ingredients for the sauce: 

1/4 cup of olive oil 

1/2 teaspoon of salt 

1/2 teaspoon of black pepper 

1/2 teaspoon of turmeric 

1 tablespoon of date syrup 

1/4 cup of hot water 

-Put all the ingredients in a small bowl and mix them well. 

Method: 

1. On a skillet pan on medium heat, pour the olive oil. Add the salt, pepper, and turmeric. 

2. Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear color. 

3. Add the chicken thighs on top. Fry them from both sides at least 5 minutes to get a nice color. 

4. Add the garlic cloves and the potatoes around and on top of the chicken thighs. 

5. Using a tablespoon, pour the sauce on top of the chicken and the potatoes. 

6. Cover with a lid and cook it on low heat for at least 1 hour, or longer if you like.

Thai Red Curry Soup

 

2 tablespoons oil 

3 garlic cloves (chopped) 

1 tablespoon fresh ginger (grated) 

3 tablespoons Thai red curry paste 

4 cups chicken broth (950 ml) 

1 cup water (235 ml) 

2 tablespoons soy sauce

2/3 cup coconut milk (160 ml) 

170g rice vermicelli noodles OR vermicelli pasta or ravioli

broccoli florets, thinly sliced carrot

lime wedges, sliced

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

Add the chicken broth, water, soy sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). 

Cook pasta/rice noodles according to packet instructions.

In your serving bowl, add broccoli and carrot and cooked pasta.

Pour the boiling soup over the veggies and noodles. Add a squeeze of lime juice and some chopped parsley or coriander and serve. 

Spinach and Ricotta Lasagne

 

125g fresh lasagna sheets

1.5 cups marinara sauce 

half teaspoon garlic powder

100g frozen spinach 

320gm ricotta cheese 

70g freshly grated parmesan cheese

125g shredded mozzarella cheese 

Thaw the frozen spinach,. drain in a colander and squeeze out all of the excess liquid. In a large bowl, add the spinach, ricotta, and ¾ of the  parmesan cheese. Season well with salt and black pepper and mix until well combined. Preheat oven to 200°C/400°F. If using dry lasagne sheets, boil noodles as per the package instructions 

In a large baking dish, add half cup of the marinara sauce to the bottom then place a layer of lasagna noodles over the top. Add garlic powder and lightly mix into marinara sauce. Pour over another half cup of the marinara sauce then top with spinach ricotta mixture. Gently spread it out evenly, then sprinkle with a layer of the mozzarella cheese. Add another layer of lasagna noodles, then repeat the previous step. Top with the final layer of lasagna noodles and marinara sauce. Add the remaining mozzarella cheese and sprinkle over the remaining parmesan cheese. Bake in moderate oven for 20-25 minutes until the cheese is all melted and you have those crispy golden edges. Allow it to cool for 10 minutes.

Peanut Salad Dressing

 

¾ cup peanut butter

3 tablespoons soy sauce or tamari 

1-2 tablespoons maple syrup 

1 tablespoon sesame oil 

2 tablespoons rice vinegar 

½ cup warm water to thin or more as needed 

½ teaspoon ground ginger 

2 small cloves garlic finely minced 

1 tablespoon lime juice