Latkes

6 large potatoes

4 tbsp. flour
1 large onion
salt and black pepper
Olive oil
1 egg

Finely shred the potatoes and the onion in a food processor.  Drain off any excess liquid.

Mix the grated potatoes and onion, beaten egg, salt and pepper, and flour in a bowl.

Heat a skillet over a medium flame.

Coat the skillet with 1 to 2 tbsp. oil.

Form the potato mixture into small cakes - 2 to 3 tbsp. of potato per cake. Don't make the cakes too big; they're easier to turn when small.

Flatten the cakes slightly with a spatula.

Cook until the latkes are nice and brown on the bottom, then turn and cook the other side.

Carrot and Walnut Cake

3 medium carrots, grated

1 cup chopped walnuts
3 eggs
1 1/3 cups raw caster sugar (or soft brown sugar)
3/4 cup lite olive oil
1/2 teaspoon vanilla
2 cups SR flour


Preheat oven to 180°c. Spray a 20cm round cake pan with cooking oil. Line base and side with non-stick baking paper.

Beat together the oil and sugar until pale and creamy.
Add eggs, one at a time, beating well between each addition until combined and fluffy.
Stir in flour, carrot and walnuts until combined. Spoon mixture into prepared pan and smooth surface. Bake for about 1 hour and 10 minutes or until a skewer inserted into centre comes out clean.

Frosting:
250g Cream Cheese, softened

1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel 

Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition.

Pavlova

6 egg whites   
1.5 cups caster sugar
1 level tablespoon cornflour
Teaspoon of white vinegar

Heat oven to 170 degrees C.

Beat egg whites until stiff, gradually add caster sugar and continue beating until combined and mixture is thick and glossy.  Fold in vinegar and cornflour (cornflour stablizes it, the vinegar assists the process)

Spoon onto baking tray (covered with baking paper). 

Place in oven, and immediately reduce the heat to 130 degrees.  Bake for 45 mins - 1 hour until dry and crisp. Turn off oven and leave door open with the pavlova inside, to cool.

Top with whipped cream and fruit.

Coconut Cake with Lemon Syrup

Cake

165g butter, softened
2/3 cup (140g) caster sugar
1 tsp finely grated lemon rind
2 eggs, separated
2/3 cup (70g) desiccated coconut
1 cup (150g) self-raising flour
2/3 cup (160ml) buttermilk

Syrup
1 1/2 cups (330g) sugar
Juice of 2 lemons

Method
To make the cake: preheat oven to 180°C. Grease cake pan and line base with baking paper. Use an electric mixer to beat butter, sugar and lemon rind until pale and cream. Add the egg yolks, one at a time, beating well between each addition. Stir in coconut, sifted flour and buttermilk in 2 batches. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to gently fold into cake mixture in 2 batches. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 60-70 minutes or until skewer inserted in the centre comes out slightly sticky.

Meanwhile: Combine sugar and lemon juice. Heat in microwave for 1 min.  

While cake is still hot pierce cake with skewer or fork and drizzle syrup over cake.

Carrot Tzimmes

I just made a whole batch of this for tomorrow night (Jewish New Year)

The carrots, cut into coin-like shapes, represent money, and the hope for a plentiful new year.

I used 2 bags of carrots (about 10 in each bag),  a handful of dried prunes, one whole jar of honey (500g), a tablespoon of cinnamon, a pinch of salt, and a small amount of olive oil.

Firstly, slice up the carrots in your food processor (or by hand if necessary, although that takes ages). I used the middle size slicer so they weren't too thin and fragile.

Then, put a small amount of oil in a large pan, add the carrots, prunes, honey, cinnamon and salt, and about a cup of water.  Bring to the boil and simmer for 45 minutes, stirring regularly.

This makes enough for a large dinner party.  Serve as a side dish.

Potato & Zucchini Kugel

Ingredients:

•6 potatoes
•3 zucchini
•3 onions
•1/2 cup all-purpose flour
•6 eggs, beaten
•2 Tbsp. olive oil
•1 Tbsp. salt
•1/2 tsp. pepper

Preparation:
1. Preheat oven to 400° F (200° C). Line baking dish with greaseproof paper.

2. Grate the potatoes, onions and zucchini in a food processor. Drain off excess liquid.

3. Add flour, eggs, oil, salt and pepper and mix well.

5. Pour mixture into the baking dish. Bake, uncovered, for 1 1/4 hour or until golden brown on top and a knife inserted in the middle comes out clean.

Oven Baked Salmon Patties

600g (approx) canned salmon, skin and bones removed

2 large potatoes

1 onion

half tablespoon mayonnaise
Cornflake crumbs

Salt/Pepper

Chop potatoes into small pieces and boil until soft. Drain. Chop onion into very small pieces and add to potato, then mash both together.  The residual heat of the potatoes will soften the onions. Add salmon, mayonnaise,  salt and pepper. Mix together and shape into small balls, then flatten the balls with your hands. Dip into cornflake crumbs.  Place in lightly oiled oven trays, bake in oven until golden, approx 35 mins at 180.  Serve with lemon slices.

These are very fragile when they come out of the oven, allow to cool and transfer them with a wide spatula to an airtight container and leave in fridge to firm up.

Alternately: use half salmon and half tuna.

Freeze raw patties by placing in a ziplock bag.

Fat Burning Food

Asparagus

Asparagus contains the chemical asparagine. This is an alkaloid that stimulates the kidneys and improve the circulatory process. These alkaloids directly effect the cells and break down fat. It also contains a chemical that helps to remove waste from the body by breaking up the oxalic acid, this acid tends to glue fat to cells, so by breaking the acid up, it helps to reduce fat levels.

Beets

Beets are a strong diuretic that focuses on the liver and kidneys. Beets flush out floating body fats. They have a special iron that cleanses the corpuscles, corpuscles are blood cells that can contain fat deposits. It also contains a chlorine that also helps to flush out fatty deposits. This chlorine stimulates the lymph which will clear out the fat deposits.

Brussel Sprouts

This vegetable stimulates the glands, the pancreas especially, which releases hormones the has a cleansing effect on the cells. There are also minerals the stimulate the kidneys. Waste is released quicker and it helps to clean out the cells.

Cabbage

This cleanses your body of waste matter because it contains sulphur and iodine, which helps to cleanse the mucous membrane of the stomach and intestines. Cabbage is a great food if you should have a pot belly or a middle age spread. The diuretic cabbage will help to break up the fat in this area.

Carrots

Carrots contains carotene, a form of Vitamin A, this carotene will start a fat flushing reaction in your system. This reaction will literally wash out fat and waste quickly. The carotene will be transformed into vitamin A in the intestines and this process will create  a speed up in your metabolism and cause a reaction in your cells to remove fat deposits.

Celery

Raw celery has a high concentration of Calcium in a ready to use form, so when you eat it, the calcium is sent directly to work. This pure form of calcium will ignite your endocrine system. The hormones in your body will break up the accumulated fat build up. Celery also has a high level of magnesium and iron which will clean out your system.

Cucumber

Cucumber contains a high sulphur and silcon content. These minerals work to stimulate the kidneys to wash out uric acid, which is a waste product. With this uric acid being washed out, it stimulates the removal of fat, and loosens the fat from the cells.

Garlic

If you read about the fat burning foods section you would have seen Garlic on that list, well, it is also a natural diuretic. Garlic has mustard oils and these oils create a cleansing action in the body. They promote a vigorous action of peristalsis, which is muscular contraction, and this will loosen fat and help wash out fats. They can also breakdown clumps of fat.

Horseradish

We've all seen horseradish, few venture to use it, but it has an amazing effect of dissolving fat in cells (no side effects) and also as a cleansing effect on the body.

Lettuce

Lettuce contains iron and magnesium. These minerals will enter your spleen, your spleen helps your immunity and protects the body from illness. The spleen will use these minerals make them stronger, and send them to the cells and tissues. It will also help the liver, increase your metabolism, and wash out fatty cells. The darker lettuces have more of the minerals.

Onions

Onions, similar to garlic, have minerals and oils that will help to breakdown fat deposits and speed up your metabolism. Have raw onions every day, it has more power than garlic and with the milder smell, it will make an excellent addition to your diet.

Radishes

Radishes scrub the mucous membrane of the body because it contains high levels of Iron and Magnesium. These minerals actually help to dissolve fat in the cells.

Tomatoes

Tomatoes have high Vitamin C and Citricmalic­oxalic acids. The acid will accelerate the metabolic process. It also helps the kidneys to release more water and helps to wash away fat. The natural acids with the enzyme activated minerals prompt the kidneys to filter out large quantities of fatty deposits and then you eliminate them from your system.

Apple Cider Vinegar

Use this diuretic in small quantities. You can add it to your salad as a dressing. What makes this such a powerful diuretic is this: It is made from apples and the malic acid in apples will create a fat burning process. Another factor with this vinegar is the fermentation process causes the vinegar to have constructive acids that join with alkaline elements and minerals in the body. This produces a cell scrubbing effect.

Mock Crayfish

Ingredients:

2 pounds very firm-fleshed white fish - Examples of white fish are the popular Cod, Haddock, Seabass, Halibut, Dover Sole, Flat Head and Turbot, to name but a few. They all come from the sea and are characterised by white firm flesh

2 lemons, quartered
1 bay leaf
Pinch of peppercorns
Sauce (see recipe)

For sauce:
½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon horseradish
2 to 3 teaspoons pickle relish (sweet or dill)
Pinch of salt
Pinch of pepper

Preparation:
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.

Sauce:In bowl, whisk all ingredients together and pour over cooked, cooled fish.

Aunty Fay's Cheesecake

Pastry:
1 cup plain flour
2 cups SR flour
1.5 cups sugar
1 egg, beaten
200g softened butter
1 tsp Vanilla extract

(This recipe makes a large quantity of pastry and any left over can be frozen or used to make cookies.)

To make the pastry, sift all the dry ingredients into a large bowl. Add the beaten egg, vanilla and butter. Work in by hand until the dough can form a ball. If the dough is too dry, add a little warm water. Roll out thinly and line a well buttered large springform tin or deep rectangular baking dish.
Reserve left-over pastry for later.

Filling
750g farmer's cheese (similar to ricotta cheese)
3 eggs
1.5 cups sugar
1 tsp Vanilla extract
2 tablespoons SR flour
1 cup sour cream
To make the fillling, combine all ingredients and mix thoroughly but do not over-beat. Pour into the pastry-lined cake tin.
Cut strips from the left-over pastry and make a lattice pattern on the top. Glaze with some beaten egg.
Bake at 180 degrees C for 60-90 mins.

Pound Cake

Ingredients
1/2 pound (225 grams) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Directions
Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Fettucini Bolognese

I didn't particularly enjoy all those carrots, but the boys [Jacob and James] loved it and had second helpings....


2 tbsp olive oil,
1 brown onion, finely chopped
3 cloves garlic, crushed
2 medium carrots, finely chopped
250 g mushrooms, sliced
500 g beef mince
400 g canned chopped tomatoes
some red wine
350 g fettuccine pasta
salt and pepper



Heat 2 tbsp oil in a large frying pan. Add the beef mince, season with salt and pepper and stir to break up the lumps. Cook for 5-7 mins over high heat until browned. Add the onion and cook for 2 mins then add the garlic, carrots and mushrooms, cook for 2 mins until just softened. Add the tomatoes and simmer for 30 mins, add some red wine if the mixture dries out.



Cook the fettuccine according to packet directions. Toss fettuccine with sauce in fettuccine cooking pan.

Coconut Macaroons

2 large egg whites

1/2 tsp vanilla extract

pinch of salt

140g caster sugar

100g shredded coconut

Preheat oven to 325F/165C/Gas 3. Grease a baking sheet or line with parchment and set aside.

Put the egg whites, vanilla and salt in a smallish bowl and beat to the soft peak stage.

Gradually add the sugar, beating constantly, until the whites reach the stiff peak stage. Gently fold in the coconut.

Drop a tablespoon for each macaroon on the prepared baking sheet. [They don't spread much, but become quite puffily large.] Bake one sheet at a time for 15 to 25 minutes until nicely colored and puffed.They will be very fragile right out of the oven, so let them cool on the baking sheet for 5 minutes before transferring gently to a cooling rack. Store in an airtight container.

Optional: dip in melted chocolate when cool.

Hamentashen

1 1/2 cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 1/2 cups all-purpose flour

Filling of your choice (see below)

Directions
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours or overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease baking trays.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared baking sheets. Spoon 1 good teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The hamentashen may be frozen on the trays if desired to help retain their shape while cooking.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Poppy Seed Filling
1 c. (150 g) poppy seeds
3/4 c. (175 ml) milk
2 tbsp.honey
4 tbsp. sugar
Grated zest of 1 lemon
1 tbsp. lemon juice
1 1/2 tbsp. butter

Put the poppy seeds in a pan with the milk and simmer for about 15 minutes or until thick. Add the honey, sugar, raisins, and butter and cook 5 minutes more. Add the lemon zest and juice and the butter and mix well. Let it cool.

Prune Filling 3/4 cup chopped prunes
1/4 cup water
2 tablespoons caster sugar
1 teaspoon lemon juice
1/2 lemon, zest, finely grated

Combine ingredients in small saucepan. Cook over low heat until prunes are very soft. Puree with stick blender.

Date filling
1/4 cup walnuts, coarsely chopped
2 cups pitted dates
A teaspoon of cinnamon (optional)
Some grated lemon rind (optional)

Combine ingredients and process together until finely minced.
Date spread is also available in shops and an easy option.

Jam Option: Just use a good thick jam as the filling.

Apricot: Soak 1 pound of dried apricots in water for 15 minutes before pureeing them in processor with ½ cup sugar and 1 teaspoon almond extract. Note: For nut allergies, you can substitute a splash of cranberry juice for the almond extract

Potato Gratin

1 kilo potatoes peeled and thinly sliced
30 g unsalted butter melted
sea salt
freshly ground white pepper
250ml Cream

Take a small baking dish, copper pan or ceramic casserole, just large enough to contain the sliced potatoes.
Brush the dish with melted butter.

Slice potatoes very thinly, lengthways.

Layer the sliced potatoes, slightly overlapping, in a circular motion.
After one layer, season with sea salt and pepper and pour a small amount of cream over the top.
Continue in this way until the potato reaches just below the top of the dish.
The cream should just cover the potatoes.

Drizzle with some melted butter.
Add a touch more pepper.

Bake at 140 C for about 1.5 hours. until it has turned golden brown.

Creamy Spinach Soup

I'm going to make this with frozen packet spinach instead:

Ingredients (serves 4)

1 tbs olive oil
1 brown onion, halved, coarsely chopped
2 garlic cloves, crushed
2 tsp ground cumin (optional)
1L (4 cups) vegetable stock
4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped
2 bunches English spinach, stems trimmed, washed
Salt & freshly ground black pepper
65g (1/4 cup) sour cream
Crusty bread, to serve

Method
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.

Increase heat to high. Add the stock and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender. Add spinach and cook for 2-3 minutes or until the spinach wilts. Set aside for 10 minutes to cool slightly.

Place half the spinach mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining spinach mixture. Place over low heat and cook, stirring, for 4-5 minutes or until heated through. Remove from heat. Taste and sea son with salt and pepper.

Ladle soup among serving bowls. Top with a dollop of sour cream and season with pepper. Serve with crusty bread.