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

One Bowl Apple Cake

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaped teaspoons cinnamon
1/2 cup oil 
6 medium apples
2 cups SR flour

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Add flour to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Raspberry Coconut Slice

Recipe by Dixie Elliott

2 cups plain flour
1 cup caster sugar
125g butter, chilled, cubed
3 eggs
1 teaspoon vanilla essence
3/4 cup raspberry jam
2 cups desiccated coconut

Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan.
Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.
Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces. Serve