Crustless Quiche
200g Mushrooms
450g Frozen spinach
5 large eggs
250g lite sour cream
1/4 cup milk
Salt and pepper
Grated cheese
[alternatively replace the sour cream
and milk above with 1 cup full
cream milk]
Slice onion and lightly saute in olive oil. Add sliced mushrooms, cook for several minutes until they release all their moisture. Add spinach. Drain off excess fluid.
Place all vegetables in base of pie dish.
Beat eggs and sour cream and milk, add salt and pepper to taste, pour over vegetables.
Sprinkle with grated cheese.
Bake in moderate oven for approx 45 mins.
Slice onion and lightly saute in olive oil. Add sliced mushrooms, cook for several minutes until they release all their moisture. Add spinach. Drain off excess fluid.
Place all vegetables in base of pie dish.
Beat eggs and sour cream and milk, add salt and pepper to taste, pour over vegetables.
Sprinkle with grated cheese.
Bake in moderate oven for approx 45 mins.
Sour Cream Coffee Cake [from Sara Leah]
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
TOPPING
1/3 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon
1 cup chopped walnuts (optional)
DIRECTIONS
Mix butter, sugar, and eggs until fluffy. Sift flour, baking powder, baking soda, and salt. Mix into butter mixture. Add sour cream and vanilla. Combine topping ingredients. Pour half mixture into bundt pan. Add one layer of topping, the rest of the batter, and top with remaining topping. Baking at 350 for 40 minutes.
Lentil Vegetable Loaf
1 tsp olive oil
1 clove garlic, finely chopped
1 tsp, turmeric
1 tin cooked brown lentils
1 carrot, grated
1 zucchini, grated
2 sticks celery, chopped
½ cup mushrooms, chopped
1 cup almond meal
1 cup cooked quinoa or rice
½ cup parsley, finely chopped
3 eggs
1 tbsp tomato paste
Sea salt and black pepper to taste
In a large pan, sauté onions for 2 minutes in the oil then add garlic and continue cooking for another minute until onions are translucent. Add the rest of the ingredients and sauté until they have softened. Line a loaf tin with wax paper using a little oil to help it stick. Press mixture into tin and bake at 180°C for about 15 - 20 min.
Apricot and Almond Pudding
175 g softened unsalted butter
175 g caster sugar
175 g ground almonds
3 eggs, separated
1 teaspoon vanilla extract
8 apricot halves [canned or fresh]
Preheat oven to 150 degrees Celsius. Grease a shallow 20-centimetre baking dish. Cream the butter with the sugar, then add the ground almonds and mix well. Add the beaten egg yolks and vanilla. In a separate bowl, whisk the egg whites until stiff, and then fold into the almond mixture. Spoon into the prepared dish and place apricot halves [flat-side down] on top. Bake for 30 minutes, then turn oven temperature up to 180 degrees Celsius. Cook for a further 20-30 minutes or until the top is golden and a skewer inserted comes out clean. Serve warm with ice cream.
Apple and Almond Pudding for Pesach - [Gluten Free]
Recipe by by Evelyn Rose
Mother and Daughter Jewish Cooking
6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice
For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon
Mother and Daughter Jewish Cooking
6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice
For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon
Preheat the oven to 350°/180C.
Put the sliced apples in a large saucepan with the sugar, apricot jam, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes.
Arrange the fruit mixture in a greased pan 10 to 11 inches long and 2 inches deep.
Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.
Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with ice cream.
Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.
Choc Mocha Parfait
2 teaspoons instant coffee
1/2 cup [80 ml] hot water
1/2 cup [50g] cocoa
400g can condensed milk
2 cups [500 ml] milk
200g dark chocolate, chopped finely
1/2 cup [125 ml] thickened cream
Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavybased saucepan.
Stir in milk and coffee mixture, bring to the boil.
Reduce heat and cook, stirring, over low heat for about 15 mins or until mixture thickens.
Remove pan from heat.
Add the chocolate, stir until melted.
Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper-lined loaf pan.
Freeze until firm.
Cut into slices.
[Serves 8]
1/2 cup [80 ml] hot water
1/2 cup [50g] cocoa
400g can condensed milk
2 cups [500 ml] milk
200g dark chocolate, chopped finely
1/2 cup [125 ml] thickened cream
Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavybased saucepan.
Stir in milk and coffee mixture, bring to the boil.
Reduce heat and cook, stirring, over low heat for about 15 mins or until mixture thickens.
Remove pan from heat.
Add the chocolate, stir until melted.
Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper-lined loaf pan.
Freeze until firm.
Cut into slices.
[Serves 8]
Fish Casserole with Coconut Milk
olive oil
2 onions, chopped
4 sticks celery, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 tablespoons tomato paste
500g potatoes, peeled and cut into small squares
1 head of broccoli, cut into small pieces
salt and pepper
1 tablespoon turmuric
1 can coconut milk
juice of 1 lime
Heat 2 tablespoons olive oil to a medium heat, add onions and celery, cook for a few minutes and then add the garlic and cook for a further five minutes until soft.
Add the tomatoes, potatoes, broccoli, coconut milk and enough water to cover. Season with salt and pepper and turmeric and lime juice, and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add fish, return to the boil, and turn off heat. Fish will cook sufficiently in the remaining heat. Serve after 15 minutes of resting time.
Serve with rice.
Smoked Salmon Salad
1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut into eighths
dill sprigs, for serving, extra
1. Combine the salt, dill, sugar and juice in a large non-metallic bowl.
2. Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.
3. Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.
4. Just before serving, divide smoked salmon between serving plates; pile cucumber on top.
5. Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.
6. Top with tomatoes and extra dill.
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