Hummingbird Cake

For cake: 

3 cups flour 

1 ½ cups sugar 

1 ½ teaspoons cinnamon 

1 teaspoon salt 

1 teaspoon baking soda 

3 eggs, lightly beaten 

1 ½ cups vegetable oil 

1 ½ teaspoons vanilla extract 

2 cups mashed bananas (use ripe bananas) 

1 (8-ounce can crushed pineapple, drained

 ¾ cup coconut 

1 cup chopped pecans

For Frosting: 

450g cream cheese, at room temperature 

12 tablespoons butter, at room temperature 

6 cups icing sugar

2 teaspoons vanilla

Pecans, coconut, to garnish

Instructions 

Preheat oven to 350°. Whisk together flour and the next 4 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir until combined. Fold in bananas, pineapple, coconut, and pecans. 

Frosting: In a large bowl beat cream cheese and butter until smooth. Slowly add icing sugar, mixing until it's all incorporated. Add vanilla and mix until combined. Garnish with pecans or coconut.

Chocolate Refrigerator Cake

250 grams good-quality dark chocolate [min. 70% cocoa solids], roughly chopped
250 grams plain biscuits
100 grams soft butter

150 grams caster sugar
3 large eggs
2 tablespoons unsweetened cocoa powder

Crush biscuits.  Melt chocolate and butter in a bowl over boiling water.  Allow to cool slightly

Beat sugar, and the eggs.

Add cocoa to the melted chocolate and stir until combined.

Add egg mixture to the chocolate mixture, mix until smooth, then add the crushed biscuits and pour into lined cake tin and place in fridge until set.

Remove from fridge about half an hour before serving so it is easier to cut.

Baked Gefilte Fish Log with Vegetables

1 frozen kosher Gefilte Fish Log

2 onions
1 capsicum
2 sticks celery
4 large tomatoes or
one punnet cherry tomatoes
Good dollop of tomato ketchup

Dice onions and saute in some olive oil until translucent.

Add remaining chopped vegetables and cook for a few minutes until reduced somewhat. Add tomato ketchup and mix well in pan.

Take your slightly defrosted fish log and cut into ten slices.

Place half the vegetable mixture on baking dish, top with fish slices, and then the remaining vegetables.
Cover dish and bake in low oven 150 degrees for one and a half hours.

Tastes better when cold.

Tuna Mornay

Penne pasta shells
Tuna in springwater, drained, flaked

White sauce 
3 garlic cloves, finely chopped
1 leek, ends trimmed, finely chopped
 ½ cup butter
grated cheddar,
grated parmesan, grated
½ cup plain flour

1 cup white wine
1L milk
1 tsp finely grated lemon rind
dijon mustard
chopped fresh flat leaf parsley
salt pepper
panko bread crumbs

Method: Preheat oven to 180°C. Cook the pasta following packet directions. Drain. To make the white sauce, sweat the garlic and leek off with the butter until soft. Gradually add the flour, wine and milk, and stir. Mix in half of the cheese and mustard and whisk until combined. In a deep baking dish place the al dente pasta, add the tuna, lemon rind, tomato, herbs and mix together with the white sauce. Add the rest of the cheese to the top and sprinkle with the panko bread crumbs. Pop in the oven at 180C for 30-40mins until golden on top.

Spinach Mushroom Eggplant Lasagne

2tbsp olive oil

250g pack baby spinach leaves

2-3 cloves garlic, crushed

250g mushrooms, sliced

2 x 400g can chopped tomatoes

250g eggplant, sliced

300g pack fresh lasagne sheets

2 (200ml) tubs half-fat crème fraiche

100g/4oz grated tasty cheese

Salt and freshly ground black pepper

Saute the mushrooms aover a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste. Set aside. 

Slice the eggplant and fry in a little oil for a few minutes. Set aside.

Season the crème fraiche with the salt and ground black pepper, then mix well.

Place a layer of lasagne over the base of dish, trimming it to fit. Top with half the mushroom mix, then the uncooked baby spinach leaves, then the eggplant. Spoon a third of the crème fraiche over, and half of the cheese. Repeat these layers once more, ending with creme and cheese layer.

Place dish on a baking tray, then bake for 35-40 mins or until the lasagne is tender and the top golden. 

Raspberry Butter Cake

150g butter, softened
1 cup caster sugar

½ tsp vanilla extract
3 eggs
1 ¾ cups self-raising flour
1 tsp baking powder
½ cup milk
200g raspberries thawed if frozen

Line a 22cm cake tin with baking paper. Beat butter and sugar until pale and creamy. Add the vanilla then eggs one at a time, beating well after each addition. Sift the flour and baking powder and then add the milk and raspberries, and gently stir until the mixture is just combined. Pour into the cake tin and bake @ 180 degrees for 45 minutes or until cooked when tested with a skewer. Cool the cake completely before decorating with the whipped cream, raspberries and icing sugar.

Lemon Seeds

Passionfruit Cakes

CUPCAKES

250g butter, softened
200g caster sugar

4 eggs
400g flour
½ tsp baking powder
½ cup milk
3 tbsp passionfruit pulp

Icing
150g softened butter
500g icing sugar, sifted
1/3 cup passionfruit pulp
1 tbsp milk

Preheat oven to 180°C. Place butter and sugar in bowl and beat together until soft and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder. Beat until well combined. Add passionfruit pulp. Arrange 24 patty cake cups on two baking trays. Spoon heaped dessert spoonfuls of batter into cake cups. Bake for 20 to 30 minutes, or until skewer is inserted in cupcake and comes out clean. Let cool.

Icing:  combine butter and icing sugar and beat until smooth. Add remaining ingredients and mix well.

CAKE

10 passionfruit, halved

185g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
3 eggs
2/3 cup milk
2 1/2 cups self-raising flour

Icing
1 1/2 cups pure icing sugar
2 tablespoons lemon juice
1 teaspoon butter, softened

Place butter, lemon rind, sugar, eggs, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. Stir in passionfruit pulp. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.

Icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake.

Lemon Cream Cake

Author: Kim Wilson - Sandandsisal.com

Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins

Ingredients

1¾ c. cake flour
1 Tablespoon baking powder
1 tsp. salt
½ c. sugar.
½ c. vegetable oil
6 egg yolks
¾ c. water
1 Tablespoon lemon zest
½ tsp. cream of tartar
¾ c. sugar
6 egg whites
1 c. heavy cream
8 oz. cream cheese
2½ c. powdered sugar
3 tablespoons lemon juice.

The first step should be to make the meringue which gets folded into the cake batter. Separate 6 eggs. Reserve the yolks for a later step. Place 6 egg whites into a large bowl and start beating on high with an electric mixer.

SLOWLY sprinkle in ½ teaspoon cream of tartar, and ¾ cup sugar, adding the sugar a bit at a time.

Whip the egg white mixture until stiff peaks form.

In a bowl combine these dry ingredients- 1¾ cup cake flour, 1 tablespoon baking powder, 1 tsp. salt, ½ cup sugar.

In a separate bowl combine these wet ingredients- ½ cup vegetable oil, 6 egg yolks, ¾ cup water, 1 tablespoon lemon zest.

With an electric mixer, combine the wet and dry ingredients then gently fold in the meringue.

Pour batter into a non-greased 10” tube pan and bake at 350 degrees for 1 hour.

Upon removing from oven, immediately flip the tube pan upside down to rest and cool on the pan’s feet or onto a bottle neck if your pan doesn’t have feet. Allow to completely cool. Run a knife around the edges before removing from pan. Slice cake horizontally into 3 even layers with dental floss or a very long serrated knife.

Lemon Cream Filling:
One cup heavy cream, whipped,
8oz. softened cream cheese,
2½ cups powdered sugar,
3 tablespoons lemon juice.

With an electric mixer, whip the cream cheese, powdered sugar and lemon juice until well combined then fold in the whipped cream. Chill for ½ hour, then frost the bottom layer with ½ of the lemon filling, place on middle cake layer and frost with the rest of the filling. Place last cake layer on top and chill cake. Dust cake top with powdered sugar right before serving.

Curried ColeSlaw

6 ounces shredded green cabbage
3 ounces shredded red cabbage
1 medium stalk celery, thinly sliced on the bias
1 small carrot, grated
½ cup craisins

Dressing:
⅓ cup low fat mayonnaise
1 tablespoon lite olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
¼ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper


Place the green cabbage, red cabbage, celery, carrot, and craisins in a large bowl. Set aside. Place the mayonnaise, olive oil, vinegar, honey, curry powder, salt and pepper in a small bowl and whisk together until well combined.

Chocolate Raspberry Brownies

200g dark chocolate, chopped 

100g milk chocolate, chopped 

250g butter 

400g caster sugar

4 large eggs 

140g flour 

50g cocoa powder 

200g raspberries 

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking paper. Place chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat. Stir in the eggs, one by one, into the melted chocolate mixture. Sieve the flour and cocoa, and stir in. Stir in half the raspberries, and scoop mixture into a tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Salmon with Maple Syrup and Soy

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
Salt and ground black pepper
500g fresh salmon

Remove skin and bones from salmon.  Lightly score the flesh to enable marinade to penetrate.

In a small bowl, mix the maple syrup, soy sauce, garlic, salt and pepper. 

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. 

Cover the dish, and marinate salmon in the refrigerator for approx 30 minutes, turning once. 

Preheat oven to 400 degrees F [200 degrees C]. 

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Serve with lightly sauteed fresh vegies: bok choy, broccoli, asparagus ...

No Crust Cheese Cake

250g cream cheese, softened [leave sitting out at room temperature for no longer than 2 hours]
 ⅔ cup caster sugar, plus an extra 3 tablespoons
4 eggs

1 cup low-fat sour cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix together cream cheese, ⅔ cup sugar, and eggs in a large bowl. Pour filling into a 9-inch glass pie plate and bake for 30-35 minutes, or until golden and set in the middle. Allow to cool for 10 minutes. Meanwhile, mix together sour cream, remaining 3 tablespoons sugar, and vanilla and spread on top of cheesecake. Refrigerate for at least 4 hours before serving.

Cheese blintzes

Crepes

3 eggs
625 ml (2½ cups) water
225 g (1½ cups) plain flour
pinch of salt
½ teaspoon baking powder

Cream cheese filling
2 eggs
500 g full-fat cream cheese, at room temperature
4 tablespoons caster sugar, or to taste
2 tablespoons sour cream, or as needed
300 ml pure cream (35% fat)

Method

To make the crepes, beat the eggs and water together. Sift the flour, salt and baking powder together, then add to the egg mixture and beat until smooth. The batter needs to be of a thin pouring consistency; if necessary add more water. Allow the batter to rest while you make the filling.

To make the filling, beat together the eggs, cream cheese and sugar. Beat in the sour cream (enough to make a smooth paste). Taste for sugar and add more if needed. It should be just sweet.

To cook the crepes, heat a non-stick crepe pan or 20 cm frying pan and grease lightly. Pour enough batter into the pan to thinly coat the base, swirling the pan so the batter spreads to the edge, and tip off any excess. Cook the crepe on one side only until it is dry, comes away from the side of the pan and is very lightly coloured. Tip out onto a paper towel, with the uncooked side facing downwards - this will be the inside of the blintz. Continue with the rest of the batter, piling the crepes on top of each other. Repeat to make 18-20 crepes.

Preheat the oven to 200°C. Grease a large baking dish.

To assemble the blintzes, place a crepe on the work surface, uncooked side upwards. Put 1-2 tablespoons of cream cheese filling in the centre. Fold one side over and then the other to form a roll. Fold one end over onto the top and the other end underneath, to form a square parcel. Place the blintzes in the dish, snugly, side by side. Pour the cream over so there is about 7-8 mm of cream in the bottom of the dish. You may need some extra cream depending on the size of your dish. Bake for about 30 minutes, uncovered, or until the blintzes are golden brown and puffed up. Sprinkle with cinnamon sugar and serve with sour cream on the side if desired. Or with fruit.

Meringue-topped lemon and passionfruit delicious

150g unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup caster sugar
3/4 cup self-raising flour
1 1/4 cups milk
4 eggs, separated
Double cream, to serve

Meringue
3 egg whites
3/4 cup caster sugar

Preheat oven to 180C/160C fan-forced. Grease a 1.5-litre (6-cup-capacity) baking dish.

Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, fl our, milk and egg yolks in a bowl. Whisk to combine.

Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.

Spoon mixture into prepared dish. Place dish in a large roasting pan. Pour boiling water into pan to come halfway up side of dish. Bake for 35 to 40 minutes or until golden and just set.

Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.

Preheat grill on high. Remove pudding from water bath. Dollop meringue over pudding. Grill for 3 to 4 minutes or until golden. Serve immediately with cream.

Chocolate Cake and Frosting

200 grams SR flour

200 grams caster sugar
1 teaspoon baking powder
40 grams best-quality cocoa powder
175 grams soft butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream
1/4 cup milk

Mix all ingredients well in a large bowl.  Divide mixture into two cake tins and bake at 180 degrees for approx 55 mins.

Chocolate Butter Frosting

100g butter, softened
2 cups soft icing mixture, sifted
1/3 cup cocoa, sifted
2 tbsp milk

Method: Using an electric mixer, beat the butter until pale and fluffy. Add the icing mixture and cocoa a little at a time until fully incorporated. When this is fully combined add the milk and the chocolate buttercream will become light and fluffy.

Coffee Icing 
Icing sugar, coffee dissolved in boiling water and a few tablespoons of butter. Mix well and ice cake.

Hair Remover Wax

Ancient Egyptian Depilation – Remove Hair Naturally With This Simple Depilation with Sugar Paste

Here is what you need:
1/8 cup lemon juice
1/8 cup water
1 cup sugar

Mix all the ingredients together, place them in a deep pot and let them cook over medium/high heat for 4-5 minutes. When it begins to boil, remove it from the heat and pour it into a deep bowl, preferably metal. You will want something that look similar to caramelized sugar cake.

Allow it to cool down for a few minutes, and then start with the separation part by part stretching the mixture with your fingers until it gets a structure like chewing gum. If necessary add a drop of water, but not much more than that.

How to use it:
Before you start applying, you need to clean the spots that you want the hair removed. Apply the separated parts of the paste on the place that you want the hair removed and be careful because the paste has to be applied on the opposite direction that the hair is growing.

After it is pulled off, rinse with warm water and use a skin cream. In the beginning use the mixture 2-3 times a week, and then moving onto once a month.

This mixture cannot be used more than once!

Source: Organic Health

Potato Kugel

3/4 cup olive oil
3 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 large potatoes
1 large onion

See video for how to make.

Healthy Snack: No Sugar, No Gluten, No Dairy