Dairy Free Passionfruit Ice Cream

6 eggs, separated

250g caster sugar

125ml [half a cup] vegetable oil

250ml [one cup] passionfruit pulp [about 10 passionfruit]

Beat eggs whites in electric mixer until stiff, then add half the sugar and continue beating until stiff, set aside.

In a separate bowl, whisk the egg yolks and remaining sugar until very pale and thick, then gradually add the oil until fully mixed in.

Fold the egg whites into the egg yolk mixture.  Add the passionfruit pulp and gentle fold in with a spatula.

Pour into freezer proof container and freeze overnight.  Serves 10.

Salmon Quinoa Salad

[Serves 4]

Fresh salmon
Quinoa
Tomatoes
Parsley
Lemon juice
Olive Oil
Salt
Pumpkin/Sunflower Seeds

Flake 4 x 125g pieces of cooked fresh salmon into bite-size pieces.

In a large bowl, combine 60g mixed leaf sald, 3 cups cooked and cooled quinoa, 200g chopped tomatoes, small amount of finely chopped parsley.

Dressing: whisk together the juice of 1 large lemon, 1/4 cup extra virgin olive oil and season to taste. Drizzle over the sald.  Serve with lemon wedges.

Garnish with pumpkin or sunflower seeds [optional]

You can make this without the salmon as a vegetarian option.

Hazelnut Cake [Pesach]

500g ground hazelnuts
8 egg yolks
180g caster sugar
8 egg whites

Preheat the oven to 165 degrees C. Grease and flour a 23cm springform cake tin.

Beat egg whites until stiff.

In a separate large bowl beat the egg yolks with the sugar until pale yellow in colour. Mix in the ground hazelnut mixture.

Gently fold 1/3 of the egg whites into the yolk mixture then add the remaining whites and fold in until no streaks remain. Pour into the springform cake tin. Bake in preheated oven for approx 45 minutes or until top of cake springs back when lightly tapped. Cool on wire rack.

Icing:  Melt dark chocolate with a small amount of Nuttelex margarine and spread over the top, allow time to set.
Alternatively, make a chocolate butter cream and use as a filling and icing.

Pineapple Fridge Tart

Crust Ingredients: 
1 packet of tennis biscuits (crushed)
100g butter (melted)

Method: Crush the biscuits or whiz them in a food processor until broken. Add the melted butter and blend very briefly until just mixed through. Scrape the mixture into the prepared dish and spread out. Work the crumbs up the sides of the dish and flatten with the back of a tablespoon. Put in the freezer for 10-15 minutes to firm while you prepare the filling. 

Filling Ingredients: 
1 tin of condensed milk
125ml (1/2 cup) lemon juice
1 400 gr tin ” crushed ” pineapple (well drained)

300ml cream (whipped until thick) 

Method: Mix the condensed milk and pineapple. Add the lemon juice Fold in the cream Pour over crust and decorated with pieces of fine tennis biscuits or pineapple pieces. Put in the fridge for at least three hours or overnight.

Hamentaschen

4eggs
1 cup oil
1.25 cups sugar
1 teaspoon vanilla
1 tablespoon baking powder
half teaspoon salt
5 cups plain flour
grated orange rind [optional]

Mix together all the liquid ingredients, then add dry ingredients.
Roll out and cut into circles.
Place a teaspoon of filling in centre and pinch together to form hamentaschen.

For fillings use any kind of jam,  poppy seed or nut mixture

Bake at 350 degrees F for 20 mins.