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 

Chocolate Mud Cake

 

20 cm round cake pan lined with Parchment Paper

2 cups self raising Flour

½ cup Cocoa Powder

½ teaspoon Salt 

¾ cup Water 

250 grams Butter 

½ cup Milk 

4 Eggs 

2¾ cup Sugar 

220 grams Dark Chocolate chopped 

2 tablespoon Instant Coffee Powder 

2 tablespoon Oil 

Preheat oven to 150 degree C. Line the base and sides of a 20 cm deep round pan with parchment paper. Make sure the parchment comes above the pan, since it will rise so much. ▢ Now time to make the batter. Take water in a sauce pan, Add in coffee, butter, dark chocolate and heat it gently till it is melted. Add in sugar and whisk well till it is completely melted. Pour this in a bowl and set aside to cool down a bit. ▢ Now sieve flour, cocoa, and salt. Set aside. ▢ Now add in milk to the cooled chocolate mix, along with oil. Add in one egg at a time and whisk it well. Add in the sifted flour mix in and mix well to a smooth batter. ▢ Pour this in the prepared pan and pop it in oven for 1.45 hours to 2 hours. Now remove it from oven and let it cool completely. ▢ Now un mould from tin and cut the top with a serrated knife. Spoon the ganache on top and spread on all sides. Decorate as you wish. Chill in fridge for couple of hours. Serve.

Ganache:

1 ¼ cup Chocolate Chips 

½ cup Cream 

1 tablespoon Honey 

Take chocolate chips in a clean dry bowl. ▢ Take cream in a sauce pan and bring it to a simmer. ▢ Now pour this over chocolate and let it sit for 2 to 3 mins. ▢ Now use a spoon to stir gently. ▢ Now the chocolate is smooth. ▢ Add in honey and mix gently. Now ganache is done. ▢ Let it sit till it is cooled. ▢ Use this to spread over cakes..

Chocolate Brownies

Recipe from Tin Eats

200g butter 

200 g dark chocolate chips

1 cup brown sugar, loosely packed

3 eggs, lightly beaten

1 tsp vanilla extract 

1/2 cup plain flour

1/4 cup cocoa powder 

Pinch of salt 

1.5 cups roughly chopped walnuts 

Preheat oven to 180°C.  Line an 8" square tin with baking/parchment paper. Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten. Add flour, cocoa and salt and stir until smooth. Stir in chopped walnuts, pour into pan. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist or 32 minutes for moist fudge-cake-like.

Rest for 10 mins before taking out of the pan.  Wait at least 20 mins before cutting.

Berry Crisp

2 cups fresh berries

Dessert spoon white sugar 

1 cup all-purpose flour 

1 cups rolled oats 

3/4 cups packed brown sugar 

1/2 teaspoon ground cinnamon 

3/4 cups cold butter, cubed 

Gently toss together berries and white sugar in a large bowl; set aside. 

Combine flour, oats, brown sugar, cinnamon, in a separate large bowl. Add cubed butter and rub in until crumble mixture resembles coarse crumbs. 

Press 1/2 of the crumble into the bottom of a small baking tray.

Cover with berry mixture. 

Sprinkle remaining crumble over berries. 

Bake @ 170C until fruit is bubbly and the top is golden brown, 20-30 mins

Serve with cream or ice-cream.

One Pot Chicken and Rice

From Sivan's Kitchen

¼ cup olive oil

1 large onion, chopped 

650gm boneless chicken (breast or thigh), cubed

2 carrots, freshly grated 

1 cup basmati rice, rinsed 

2 cups water 

1 tsp turmeric

1 tsp curry powder

1 tsp salt 

1/2 tsp black pepper 

In a large nonstick pot, heat olive oil. Add onions and sauté until soft and golden.

Stir in grated carrots and cubed chicken. Cook for 3–4 minutes.

Add turmeric, curry, salt, and pepper. Mix well. 

Add rinsed rice and water. Bring to a boil uncovered. 

Once water reduces to rice level, stir, cover, and reduce to low. Simmer for 12–15 minutes, until rice is tender. Fluff rice, serve warm.