Zucchini and Corn Fritters

1/2 small zucchini (50g), grated
80g canned corn niblets or frozen corn niblets
1 egg, beaten lightly
olive-oil cooking spray

Combine zucchini, corn and egg in a small bowl; season. 

Heat a small non-stick frying pan over medium heat; spray with oil. 

Spoon fritter sized mixture into pan and cook for two minutes each side or until golden and cooked through. 

Cholent

This amount feeds about 6-8 people, double the recipe for a larger crowd. For a vegetarian version, just leave out the meat.


1/2 kilo beef goulash [beef cut into small cubes]
1 top rib bone [can also use smoked bones for a smokey flavour]
2 onions - chopped
2 cloves garlic = minced or finely chopped
tablespoon olive oil

half cup soup mix [split peas and barley], rinsed
1 can butter beans [lima beans] - drained
6 potatoes - cut into medium sized pieces
3 carrots - cut into small slices
1 parsnip - chopped finely
1/3 cup tomato puree or ketchup
1/3 cup soy sauce
salt and pepper
1 tablespoon Vegeta flavoring

You can add any spices you want to, such as cumin, paprika or chili flakes.  Sefardi Jews add raw eggs, still in the shell, which cook along with everything else, and absorb the colour and flavour of the cholent.

Fry onion in the olive oil for about 10 mins, then add garlic and beef goulash pieces and cook for a few minutes until meat is browned on all sides.  Then add all the other ingredients and cover with water. Bring to boil and then allow to simmer, or leave on very low heat, or use a slow-cooker.  Cook for as long as you like, minimum 8 hours, maximum 22 hours.

Eggplant Parmigiana

1 large eggplant - or 2 smaller ones, cut into 1/3 inch slices

Flour seasoned with salt and pepper

3 cups Passatta
230g shredded mozzarella cheese
1⁄3 cup grated parmesan cheese

Dredge eggplant in seasoned flour and fry in oil for a few minutes until golden on both sides.

Line base of baking dish with some passatta.

Place one layer of eggplant onto the passatta.. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly.

Granny's Chocolate Brownie Cake

1 Cup Cocoa
3 Cups Sugar
2 Cups Flour

2 Tsp Baking Powder [if using self raising flour, leave out baking powder]
2 Tsp Vanilla
8 Eggs
1 Cup Oil

Pinch of Salt

Mix cocoa, sugar, flour and vanilla. Add in eggs, salt and oil, mix on low speed.  Bake at 350 for 30 - 40 minutes - depending how uncooked you want it. If you want it like grannies cake then it may need 45 - 50 minutes, all depends on your oven, just keep checking!

Icing:  Melt dark cooking chocolate with some butter or margarine.  Optional: scatter 100s and 1000s on top of icing.  Cut cake into small squares.