Blueberry Apple Cake

This recipe is Parev: contains no dairy products. And it's delicious!

4 Granny Smith apples OR 2x 410g canned apple PIECES

1 punnet blueberries

tablespoon caster sugar
flaked almonds
*********
1.5 cups raw sugar
4 eggs
1.5 cups SR flour
half cup lite olive oil
1 teaspoon vanilla extract
Method:
Line cake tin with baking paper.
Peel and thinly slice apples.
Put into a bowl with the blueberries and a tablespoon of sugar.

In a separate bowl, beat eggs, oil, sugar and vanilla. Add flour and mix well. Fold in apple and blueberry mixture.  If using canned apple pieces, drain first. Top with flaked almonds.  Bake in moderate oven 180 degrees for approx 75 mins or until skewer tests clean.

Salmon

Bookmarking this site: Great Salmon Recipes

Zucchini Soup

3 large onions, sliced

2 tablespoons olive oil

6–8 medium zucchini, sliced

1 medium potato, cubed,

3 cloves garlic, crushed

1 rounded tablespoon pareve chicken soup mix or 2 chicken cubes

7–8 cups water, to cover

salt and pepper, to taste

In a large soup pot, sauté onions in oil until tender. Add zucchini, potato, garlic, soup mix/cubes, and water. Bring to a boil. Cover and lower heat. Simmer gently for 30 minutes. Add salt and pepper 5 minutes before finished cooking. Remove from heat. With a hand blender, purée vegetables until smooth. Serve hot as is or with croutons.

Serves 10–12.

Broccoli variation: substitute broccoli (fresh or frozen) for the zucchini.

Summer Salad w/ Poppy Seed Dressing

Ingredients
Romaine lettuce, shredded
½ red onion, sliced into rings
2 avocado, cubed
Strawberries, sliced

Dressing
1/2 cup mayonnaise

2 tbsp. vinegar

1/3 c.up sugar

1/4 cup soy milk

2 tbsp. poppy seeds

Place ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.

Pickled Salmon

1 x 2 1/2 -pound salmon, cut into 8 slices

Pickling Sauce

1 cup vinegar

1 1/2 cups water

3/4 cup sugar

3 tablespoons pickling spices

3/4 cup ketchup

1 teaspoon salt

¼ teaspoon pepper

1 large Spanish onion, sliced thinly

Combine vinegar, water, sugar, pickling spices, ketchup, salt, and pepper in a medium-sized pot. Bring to a boil. Add salmon, cover, and cook for about 15 minutes. Let cool. With a spatula, transfer salmon into a Pyrex dish. Place thin circles of Spanish onion on top of salmon. Strain the liquid that remains in the pot and pour over fish. Refrigerate until ready to serve.

Serves 8.

Note: Prepare fish 2–3 days in advance to enhance the flavor. Keeps refrigerated for more than a week.

Debbie's Apple Cake

I love this cake. Even Hanna likes it.....

First of all cut up about 6 large apples into neatish slices, put into a bowl and mix in about half a cup of caster sugar and 2 tablespoons of cinnamon powder. Mix well until apples are coated.

Line a large baking pan with baking paper, and spread the apples mixture evenly over the base.

Then mix up the cake batter, and spread evenly over the apples.

Bake in moderate oven for about 1 hour, test with a skewer.

Turn out upside down so the apples are on the top.

Cake Mixture:

230g butter or margarine, softened

1 cup caster sugar

2 teaspoons vanilla extract

3 eggs

3/4 cup milk (or water)

2 cups self raising flour

Beat eggs and sugar well, then add remaining ingredients. Mix well, spread over apples and bake.

Cheese and Spinach Lasagna

9 oz pasta lasagna sheets (no boil)
2 Tbs olive oil
4 cloves garlic, finely chopped
1 stick unsalted butter, at room temperature, diced
5 cups whole milk, warmed up 1 minute in the microwave or sauce pan
3/4 cup all purpose flour
1/4 tsp black pepper
18 oz fresh baby spinach, prepacked
1 cup mozzarella cheese, shredded
8 oz tomato sauce

Directions
1.Preheat the oven to 400°F.
2. For the Cheese Sauce: In a saucepan, melt the butter over medium low heat
3. Bring the heat back up to a medium high (it should be hot and golden) then add the flour to form a paste (roux) and stir with a whisk.
4. Slowly stir in the milk on a slightly higher heat while constantly stirring for about 5 minutes. Reduce the heat to low. Add 1/2 tsp salt and pepper. Add 1/2 cup of shredded mozzarella. Turn off the heat.
5. For the Spinach: Roughly chop all the spinach leaves.
6. Sauté the garlic with the oil in a pan.
7. Add the spinach and a bit of salt to the pan and stir on low heat until the spinach is wilted. Set aside the excess water from the spinach in a bowl.

Assembly: In a 14” x 10” x 3” high rectangular pan, pour the whole can of tomato sauce first, then a layer of lasagna. Spread a layer of spinach, then sprinkle some cheese. Spread a bit of the cheese sauce, then add another layer of lasagna. Repeat two more times or until ingredients are used up. Be sure to finish with the rest of the cheese sauce. It should cover the whole tray, then sprinkle the remainder of the shredded cheese. Place in the oven for 25-30 minutes at 375°F (until golden brown). When it's cooked, remove the tray from the oven and let it rest for at least 20 minutes.

Hazelnut Gateau with Strawberries and Cream

For the cake
6 egg whites
1 1/2 cups castor sugar
50g vanilla sugar
1/2 tsp white vinegar
200g hazelnuts, ground (freshly ground, preferably)
1 tbsp espresso
2 tbsp cornflour
For the ganache
120ml cream
160g good-quality dark chocolate, chopped
To finish
2 cups cream
1 tbsp castor sugar
2 punnets strawberries
icing sugar for dusting

Method
For the cake
Pre-heat oven to 160C. Whip egg whites till firm, gradually add sugars, then vinegar and whip until stiff peaks form. Gently fold in ground hazelnuts, coffee and cornflour and spoon into a fully lined 27-28cm springform tin.
Bake for 35-45 minutes or until skewer comes out clean. Cool. The gateau can be made the day before and stored in an airtight container.
For the ganache
Gently heat the cream until almost simmering, add the chocolate and remove from heat. Leave to sit for a few minutes then stir until combined. Pour over gateau and allow to set.
To assemble
Whip cream with sugar, spoon onto the gateau, top with berries and serve dusted with icing sugar

Cauliflower Cheese

Ingredients
1 medium cauliflower
30 g butter
1/4 cup plain flour
1 1/4 cups milk
1 cup coarsely grated well-flavoured Cheddar cheese
Salt and freshly ground black pepper

Preparation method
Trim the cauliflower into small-ish pieces and boil for 10–15 minutes, or until the floret stems are only just tender.

Meanwhile, melt the butter in a saucepan on low heat, stir in the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously. Reduce the heat and cook for 2–3 minutes more.

Add three-quarters of the cheese, some salt and pepper and stir until the cheese melts. Remove the pan from the heat and keep warm.

When the cauliflower is just tender, drain well and put into a baking dish (or into small individual dishes). Pour the sauce over the cauliflower, sprinkle with the remaining cheese and put into a moderate oven for about 15 mins until the cheese browns slightly.

Chami's Salad

Lettuce, tomato, cucumber, avocado, orange, some sliced mushrooms, raw cashews, strawberries, snowpeas, capsicum, red cabbage......

Wash and slice vegetables and top with dressing.

Dressing (this quantity makes a lot, keep some in a glass jar in the fridge for another time)

1/2 cup tomato sauce

1/2 cup vinegar

1/2 cup olive oil

1/2 cup sugar

2 cloves garlic, crushed

1/2 teaspoon mustard

1/2 teaspoon paprika

Salt

Shepherd's Pie

this amount makes enough for about 4 -6 people 

500g lean beef mince 

2 small onions 

3 cloves garlic 

1 carrot, finely diced 

1 can Leggo's tomato puree 

 Olive oil for frying 

1 kg regular potatoes 

1 sweet potato

500g frozen peas 

 Finely chop onions and fry in a small amount of olive oil until translucent. Add crushed garlic and beef mince and fry until beef is completely browned, stirring continually. Add diced carrots and tomato puree, and half fill empty puree can with water and add that, add salt and pepper to taste, and simmer with a good bubble (do not cover) for 30-45 mins until mixture is cooked through, stirring occasionally.  The tomato liquid should evaporate but don't dry the meat out completely, it should have a small amount of liquid left so it's not too dry and there is some 'gravy'. 

Meanwhile, peel and chop potatoes. Boil until soft. Drain. Add some olive oil and salt, and mash the potatoes. 

Pour cooked meat into large baking dish, cover with some frozen peas, then top with the mashed potato. Make ridges with a fork in the potato mash for extra crispiness later. 

Place, uncovered, into a medium oven 180 degrees C for about 45 minutes or until potato is slightly golden and crispy.

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.

Chinese ColeSlaw

half a Savoy cabbage, shredded

1 pkt slivered almonds - toasted

sesame seeds - toasted

(to toast nuts, place on baking tray in moderate oven for approx 20 mins)

Dressing:

1 cup lite olive oil

1 cup caster sugar

half a cup white vinegar

salt

pinch of garlic powder

1 tblspn soy sauce

Lentil Soup

1 onion
2-3 cloves garlic

3 sticks celery

2 carrots

1 broccoli head

1 and a half cups dried lentils (washed)

Massel chicken stock powder

salt and pepper

In a large soup pot, lightly fry chopped onions in olive oil, until onions are translucent, add garlic, cook for a few minutes. Cut all vegetables [except broccoli] into small pieces, add to pot, together with lentils, stock cubes and seasoning. Cover with water. Bring to boil and simmer for 45 mins then add chopped broccoli.  Simmer for another 45 mins until lentils are fully cooked.

Kentucky Baked Chicken

(This tastes exactly like Kentucky Fried Chicken, but it is baked, not fried)

2 kilos chicken pieces

3 cups SR flour

2 sachets of Tomato Cup-a-Soup

1 tablespoon Paprika

1 teaspoon salt

Mixed seasoning

Mix all ingredients. Put in a large plastic bag and add chicken pieces, one by one, shake until pieces are covered with mixture. Bake in oven in large pan which has been fully greased with oil, for one hour at 200 degrees C.

Chocolate Mousse (dairy)

200g dark chocolate

2 eggs, separated

1 cup thick cream

4 teaspoons caster sugar

Place chocolate in medium bowl over saucepan of simmering water and allow to melt. (Water should not touch base of bowl) - or melt chocolate in microwave. Remove chocolate from heat, and quickly whisk in cream and then the egg yolks. Beat until smooth.

In a separate bowl, beat egg whites until stiff, add sugar and beat until dissolved. Gently fold egg white mixture into chocolate mixture with spatula. Pour mousse into glasses, refrigerate for several hours or until set, overnight is best.

Beef Casserole

This recipe can be prepared in the morning and left to cook all day....

500g cubed beef (steak)

4 carrots, thickly sliced

2 onions, coarsely chopped

3 cloves garlic, crushed

3 tablespoons gluten free soy sauce

1 cup red wine

1 kilo potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

In a large pan, fry onions until translucent, add crushed garlic and meat, and cook until meat is browned on all sides. Transfer meat and onions to crock pot (or a large oven baking dish). Add the remaining ingredients. Add a few cups of water, and lightly mix all ingredients in the pot. Cover and cook for about 5 hours, or longer on a lower heat. If cooking in the oven, temperature should be high to start off with, (250 degrees C) then lower the temperature to 180 degrees, depending on how long you are going to cook the casserole.

Potato and Leek Soup

6 large potatoes, peeled and quartered

2-3 leeks, cleaned and sliced

2 sticks of celery, sliced

1 zucchini, sliced

1 clove garlic, crushed

2 parve chicken stock cubes

Salt and pepper

1 tblspn olive oil

Saute leeks in some olive oil for a few minutes. Add crushed garlic and saute for another 2 mins. Add potatoes, zucchini, celery, stock cube and seasoning. Add water, enough to just cover the top of the vegetables. (the less water, the thicker the soup) Simmer for 40 minutes. Remove from heat, cool slightly and puree the soup.

Chicken Cacciatore

3 boneless, skinless chicken breasts, cut in half, widthwise 

3 large potatoes

olive oil

50g diced mushrooms

2 tablespoons tomato paste

1 large onion, diced 

4 cloves garlic, finely chopped       

410g can diced tomato

3/4 cup broth or use hot water and chicken stock cube

1 teaspoon sugar

Salt and Pepper

Saute onions in some oil for about 2 minutes, then add in the garlic and stir until the garlic is fragrant. Add in the tomato paste, cook for a minute.  Then add tomatoes, hot water, chicken stock powders, sugar  and seasonings and stir.  Add chicken and potatoes into the sauce and bring to a low simmer, adding more water if necessary to cover everything.  Cover and let cook on very low heat for about 1 - 1 1/2 hours. 

Cucumber Salad

3-4 cucumbers (or 8 lebanese cucumbers)

1 spanish onion

3/4 cup vinegar

1/2 cup caster sugar
1 tablespoon water

Salt and pepper

Slice cucumber and onion into thin slices. Make a dressing from the vinegar, water and sugar. Pour over cucumber. Mix well and refrigerate several hours before serving.

Chicken Soup and Matzo Balls

Chicken Soup

1 brown onion, skin left on

4 chicken drumsticks

3 carrots

3 sticks celery

1 turnip

1 sweet potato

3 cloves garlic

Bunch of dill

salt and pepper

Place all ingredients into a very large soup pan, and cover with water. Bring to boil and simmer for 4 hours. Allow to cool, then strain and place into containers to refrigerate overnight. Keep the carrots to serve with the soup.

Usual Fluffy Matza Ball Recipe Here

Pam's Matzo Balls (old fashioned recipe known as Matzo Kleis)

4 matzas

2 onions

Fine matza meal

4 eggs

4 tablespoons oil

Salt, pepper, ginger

Soak matza in cold water until soft, then drain and squeeze dry. Put in a basin and mash with a fork. Chop onion finely and fry golden brown, then add it, together with the oil, to the soaked matza. Season with salt, pepper and ground ginger. Stir in beaten eggs and sufficient fine matza meal to bind it all together. Roll the mixture into balls and coat balls with matza meal. Cover with plastic wrap and refrigerate until needed. Drop into boiling water and cook for 20 minutes, just before serving. This recipe makes approx 16 matza balls.These are best made in advance and left in the fridge before cooking.

Chocolate Walnut Brownies

1 cup butter/margarine

1 cup cocoa

2 cups sugar

4 large eggs

1 cup SR flour

1 cup chopped walnuts

1 tsp vanilla essence

1/4 tsp salt

Preheat oven to 180C.

Melt butter, stir in cocoa. Remove from heat, then stir in sugar.

Break eggs into mixture one at a time, then add flour and stir to combine.

Add walnuts, vanilla and salt and stir to combine all ingredients.

Pour into greased and lightly floured 18cm x 28cm baking tray.

Bake for about 20-25 minutes. Do not overcook.

Makes: about 18 large brownies.

Frosting (optional)

6 tbsp butter/margarine, melted

½ cup cocoa

1/4 cup strong coffee

2 cups icing sugar

Combine all ingredients. Ice brownies while still warm.

Anzac Biscuits

1 cup rolled Oats (Uncle Toby's Traditional Oats)

3/4 cup desiccated coconut

1/2 cup sugar

1 cup plain flour

1 tablespoon honey

1/2 cup melted butter or margarine

1 teaspoon baking soda

3 tablespoons boiling water

Pre-heat oven to 150C.

Mix oats, coconut, sugar and flour together and set aside.
Mix baking soda with boiling water, add honey and melted butter.
Add liquid to dry ingredients and combine with a wooden spoon.
Place 1 tablespoon of mixture at a time onto a baking tray covered with baking paper and bake for 15-20 mins at 150C.
Place biscuits on a wire rack to cool, store in an airtight container.
Note: to get a more perfect round biscuit, put mixture into an egg ring and press down lightly, then remove ring before baking.

Sticky Date Pudding with Toffee Sauce

For pudding

1 and 3/4 cups packed pitted dates (about 10 ounces)

1 cup water

1 cup orange juice

1 and 1/2 teaspoons baking soda (bicarb soda)

2 cups SR flour

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon salt

200g butter, softened

1 cup raw sugar

3 large eggs

For sauce

250g unsalted butter

1 and 1/2 cups packed light brown sugar

1 cup cream

1/2 teaspoon vanilla

Make pudding: Preheat oven to 180°C. and grease an 8-inch square baking pan (2 inches deep).

Coarsely chop dates and in a large saucepan simmer dates in water and orange juice, uncovered, for 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.

While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.

Pour batter into baking pan, bake in middle of oven until a tester comes out clean, 45 to 60 minutes.

Make sauce while pudding is cooling:

In a heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.

Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

Serves 6 to 8.

Sweet Noodle Kugel

1 pkt/ 8 oz. egg noodles

1/4 cup vegetable oil

3 eggs, beaten

1/3 cup sugar

1 tsp. vanilla

8 oz. can of crushed pineapple with juice

1/4 cup raisins or sultanas

cinnamon

Cook noodles, drain and rinse with water. This will make get rid of the extra starch and make them easier to work with. Put the oil in a large bowl and cover with the noodles, mix well. Add the eggs and mix and then add the rest of the ingredients. When adding the pineapple, make sure to add the juice as well. Lightly grease glass baking dish; pour mixture into baking dish. Sprinkle top with cinnamon and sugar. Place in pre-heated 350 degree oven for about 45 minutes or until top turns brown.

Cauliflower Soup

30 grams butter (optional)

2 tablespoons olive oil

2 onions, chopped

1 cauliflower, roughly cut up

I leek, sliced
2 cloves garlic, sliced

2 potatoes, diced

3 zucchinis, chopped

3 celery stalks, chopped

2 Parve chicken stock cubes

Salt and pepper

chopped parsley

In a large saucepan, gently heat the butter and olive oil. Add the chopped onions and cook until onions are transparent. Then add the celery, zucchini, potatoes, leek and cauliflower. Add enough water to cover the vegetables. Add chicken cubes, salt and pepper. Simmer for 30 mins. Allow to cool slightly, then puree the soup.

Fluffy Banana Cake and Toffee Icing

3 eggs

2 cups sugar

1 cup oil

2.5 teaspoons baking soda

2.5 teaspoons hot water

vanilla extract

2 lge or 3 sml bananas

1 cup water

2.5 cups SR flour

Beat eggs and sugar. Add oil and mix well. Mix the baking soda with hot water and add to the egg misture. Cut up the bananas and mix into batter. Add the remaining ingredients and mix for another minute. Bake for one hour at 180C.

Toffee Icing

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons milk

1 cup icing sugar, sifted

Gently heat butter and sugar in saucepan until sugar is dissolved. Add milk, bring to boil, remove from heat. Gradually pour butter mixture into sifted icing sugar, sirring continuously. Pour over cooled cake immediately.

Banana Bread

80g butter, softened
110g (just over half a cup) caster sugar
60g (about 1/3 cup) dark brown sugar
1 tsp vanilla extract
1 egg
275g ripe banana flesh, mashed well (about 4 small to medium bananas - just over 1 cup of flesh) 100g unsalted chopped walnuts
250g (just under 2 cups) SR flour
half a tsp bicarb soda

Grease and line a 20cm loaf tin or similar. Preheat oven to 180C.
Beat the butter with the sugars until very light and pale. Beat in the vanilla and egg. Fold in the banana and nuts.
Sift the flour with the bicarb soda and fold in. Pour into the loaf tin and bake for about 40-55 minutes or until coooked through. Test with a skewer.

Apple Strudel

Frozen puff pastry sheets

1 egg

1 tbsp. water

2 tbsp. sugar

1 tbsp. plain flour

1/4 tsp. ground cinnamon

2 large Granny Smith apples, peeled, cored and thinly sliced

2 tbsp. raisins/sultanas

Icing sugar (optional)'

1. Thaw the pastry sheets at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F/180C. Lightly grease a baking tray. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with icing sugar.

Vanilla Slice

2 sheets frozen puff pastry

1/4 cup caster sugar

1/4 cup custard powder

1 cup cream

1 and 1/2 cups milk

1 teaspoon vanilla essence

1/4 cup passion fruit pulp

25g butter

1 and 1/2 cups icing sugar

Preheat oven to 210 deg C.
Line oven trays with baking paper and place one pastry sheet on each tray. Prick with a fork and bake 10-15 mins.

Combine custard powder, sugar and cream in a saucepan over medium heat. Gradually add milk, stirring continuously until thick. Add vanilla.

Cut cooked pastry to size of a brownie pan. Layer pastry-custard-pastry in tray.

Make icing by combining butter, passionfruit and icing sugar over simmering water and mix until smooth. Pour over top of slice. Refrigerate.

Sweet Cheesecake Kugel

250g vermicelli egg noodles

100g butter

4 eggs

200g caster sugar

1 teaspoon pure vanilla extract

pinch salt

500g cottage cheese

Preheat the oven to gas mark 3/170C.

Cook the noodles and set aside.  Melt the butter and let it cool slightly.

Beat the eggs.

Combine the warm or cooled, but not hot, melted butter with the sugar, vanilla, eggs, salt and cottage cheese. Add the noodles and mix well.

Pour into baking tray and bake for about 65 minutes until the top is just golden where the buttery threads of pasta have caught in the heat. Let cool a little before cutting and serving.

Orange Cake

250g butter or margarine

250g castor sugar

4 large eggs
1 tsp grated orange zest

250g self-raising flour

100ml freshly squeezed orange juice

Heat the oven to 170C/Gas 3.

Cream the butter and sugar well, until it is very pale and thick.

Add the eggs one by one, beating well after each addition, and the zest, if using.

Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.

Pour the batter into the prepared cake tin, and bake for 50 mins - or until an inserted skewer comes out clean.

Orange Butter Frosting

2 tablespoons butter or margarine

1 cup icing sugar

1 tablespoon water

1 tablespoon orange and a little grated rind

Kathy's Lasagna

250g frozen spinach (defrosted) 

375g ricotta cheese 

400g passata

2 large onions and 500g mushroooms, plus 2 cloves crushed garlic - all sliced and sauteed in olive oil

Lasagna sheets 

Grated cheese 

Mix together the spinach, cheese, and passata - add salt and pepper

Layer alternately in a baking dish: 

Pasta sheets, Spinach/ricotta mix, Onions/mushrooms 

Sprinkle grated cheese after each layer of pasta 

Finish with grated cheese

Cover with foil and bake at 180 for 45 mins.

Cheese Cake with Sour Cream topping

Cream together:
720 gms cream cheese with 1 cup caster sugar

Add:
5 eggs

1 1/2 tsp. vanilla
Mix until well blended.

CRUST: Use a pre-bought crust or make your own as follows:

18 graham crackers, crushed fine

1 tbsp. sugar

2 tbsp. melted butter/margarine

Mix well.

Line bottom and sides of buttered 9 x 12 inch baking dish with graham cracker crust. Fill with cream cheese mixture and bake at 300 degrees for 1 hour.

TOPPING:
2 cups sour cream

2/3 cup sugar

1 tbsp. vanilla

Blend until smooth. Pour over the cheesecake and return to oven for 5-10 minutes. Cool on rack for at least 2 hours.

Poppy Seed Cake

1 cup ground poppy seeds

1 cup milk OR 1 cup freshly squeezed orange juice

1 cup butter/margarine softened

2 cups sugar

3 eggs, separated

2 cups SR flour

1/2 tsp. salt

2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. 

Mix all ingredients together in an electric mixer.

Grease a large loaf pan with butter or margarine. 

Bake approximately 1 hour. If it springs back when touched with a finger and if a toothpick inserted in the middle comes out clean, the cake is ready. Invert it over a rack to cool.

Moroccan chicken with couscous

Serving size: Serves 4

This recipe is best made close to serving.


INGREDIENTS
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 tablespoon Moroccan seasoning mix
4 single (800g) chicken breast fillets
1 medium (150g) brown onion, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 small (90g) zucchini, chopped coarsely
3 cups (750ml) salt-reduced chicken stock
½ cup (125ml) water
1 cup (200g) couscous

METHOD
Combine half the oil with garlic and seasoning in a medium bowl; add chicken, toss to coat chicken. Cook chicken in a heated large non-sticking frying pan, covered, until chicken is browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Add onion, carrot, zucchini, 2 cups (500ml) of the stock and water to same pan; bring to the boil, reduce heat, simmer, covered, for about 5 minutes or until vegetables are just tender.

Meanwhile, bring remaining stock to the boil in a medium saucepan. Remove from heat; stir in couscous, and remaining olive oil. Cover; stand until liquid is absorbed. Fluff couscous with a fork.

Serve chicken and vegetable mixture on couscous. Not suitable to freeze.