Cinnamon Apple Honey Cake

3 medium apples 

2 tablespoons lemon juice 

1 teaspoon vanilla 

1 teaspoon cinnamon 

4 eggs, separated 

160g/5.6ozs. honey 

200g/7ozs. almond meal (ground almonds) 

Flaked almonds to sprinkle on top 

Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin with parchment.

Peel and grate the apples and toss with the lemon zest, juice, vanilla and cinnamon and set aside.

Separate the eggs making sure that there is no yolk in the whites at all. Whisk the egg whites until you get stiff peaks. Set aside in a bowl. 

Then in another bowl beat the egg yolk and honey for a minute and then add the almond meal. 

Stir in the apple mixture and gently fold in the egg whites in four lots making sure that there are no streaks of white remaining. 

Scoop into the baking tin and sprinkle with the flaked almonds and bake for 30 minutes or until the centre springs back when touched. 

Hortosoupa: Greek Vegetable Soup

 

1 onion, sliced 

1/4 cup olive oil

4 – 5 large cloves of garlic, finely chopped 

4 carrots, peeled and sliced 

4 fresh tomatoes, cut into chunks (or equivalent canned diced tomatoes) 

4 sticks fresh celery, trimmed and sliced 

3 potatoes, peeled and cut into bite sized chunks 

1/4 green cabbage sliced into small pieces 

1 cup packed chopped fresh parsley 

6 – 8 cups water or broth 

Salt & pepper to taste 

1 can lima beans, drained

In a large stock pot, saute the onions in the olive oil on medium heat until they are translucent and just beginning to brown. Add the garlic and continue to cook for a minute more. Add the remaining ingredients to the pot, using the preferred amount of water. You want the vegetables to at least be submerged. Turn the heat to high and bring almost to a boil, then drop the heat to maintain a gentle simmer. Cover the pot. Cook the soup until the carrots and potatoes are tender and add salt and/or pepper to your desired taste. 

Corn and Broccoli Fritters

 

2 cups chopped steamed broccoli

1 cup corn kernels

3/4 cup almond meal or flour

2 eggs

1 teaspoons dijon mustard

2 cloves garlic

2 tablespoons olive oil

Start by cutting the florets off the steamed broccoli and cutting them into small pieces. Cut the stalks into small, thin slices. In a food processor combine the almond flour, eggs, dijon mustard and garlic. Mix until well combined.

Add in the broccoli and corn and stir through.

Heat the olive oil in a frying pan on medium heat. Once hot, use a ladle to spoon the batter into the pan to form small patties.. Allow the fritters to cook for 3 minutes until lightly golden and then flip and cook for 2-3 more minutes on the other side. Once cooked transfer to a paper towel and keep warm in the oven while you cook the remainder of the fritters.

Fluffy Matza Balls

 

[Makes 6 very large matza balls or 12 smaller ones]

Note that if you are using coarse matza meal, you will need to leave the mixture in the fridge for longer, as it takes more time to bind together.

1 cup matzo meal 

1 teaspoon baking powder 

1/2 teaspoon salt 

Pepper to taste

1/2 teaspoon garlic powder 

4 large eggs 

2/3 cup oil or melted schmaltz 

In a large mixing bowl whisk eggs together, then add the oil, matzo meal, baking powder, salt,  and garlic powder. Mix to combine, adding some warm water if the mixture is too dry.

Shape into balls and put into fridge to chill before cooking [about an hour]

Gently drop balls into the soup or boiling water.  Reduce the heat to a simmer. Cook 30 mins.  Note that if you cook them in the soup, they do absorb a lot of the soup, they taste great but a lot of the soup disappears into them.

Creamy Spinach Mushroom Pasta

 

2 tablespoons extra-virgin olive oil

3 garlic cloves minced

220g mushrooms sliced 

1 cup cream 

200g pasta 

120g spinach 

1/2 cup freshly grated Parmesan cheese 

1 tablespoon flat-leaf parsley chopped 

salt & pepper to taste

In a large pot start a pot of salted water to cook the pasta. 

In a large, deep skillet, heat two tablespoons of olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mushrooms, season with salt and pepper, and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. 

Add the cream and bring to a simmer until slightly reduced, about 4 minutes. 

Meanwhile, cook the pasta until just under al dente. The pasta will finish cooking in the sauce. Reserve a half cup of the cooking water and drain the pasta. 

Add the spinach to the sauce and allow it to wilt into the sauce. Add the pasta to the pan and the parsley and grated cheese and toss well. Add more pasta water if necessary to loosen. Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.

Matboucha: Spicy Tomato Dip

1 green bell pepper

2 jalapeno

3 cloves garlic

1 x 400g can crushed tomatoes or 400g fresh tomatoes

1 tablespoon sugar

half teaspoon paprika

olive oil

salt and pepper

Finely chop bell pepper, jalapeno [remove seeds] and garlic.  Add some olive oil to pan and saute vegetables for a few minutes, then add canned tomatoes, sugar, paprika, a tablespoon of olive oil and salt and pepper.  Bring to boil and simmer until reduced nicely [about 60-90 mins]

If using fresh tomatoes, cross cut the skin, place in boiling water for a minute,then remove and peel off skin, chop into small pieces.

Almond Cake

4 eggs 

1 cup (190g) caster sugar 

250g almond meal

30 g (2 tbs) flaked almonds 

Preheat oven to 180 degrees celsius (fan-forced). 

Grease and line a 20cm round spring form cake tin with baking paper and set aside. 

Beat eggs and sugar until thick and creamy.

Fold in almond meal and a pinch of salt.

Pour the mixture into the prepared cake tin. 

Sprinkle the flaked almonds over the top and bake for 30-40 minutes or until cake springs back when pressed. 

Allow to cool in the pan. 

Smoked Salmon, Spinach, Mushroom, Potato Frittata

 

100g smoked salmon

100g mushrooms, sliced

150g baby spinach 

350g potatoes, peeled and chopped into small cubes

Salt and pepper 

20ml double cream

3 eggs, beaten 

Boil the potatoes in salted water, until they are just cooked, about 10 minutes. Place potatoes in oven proof dish. 

Tear up the salmon and spread over the potatoes with the spinach and mushrooms.

Mix gently so as not to break up the potatoes. 

Season with salt and pepper to taste. 

Add the double cream to the eggs and stir well.

Pour over the potato mixture. 

Give it a little shake to ensure it coats everything. 

Bake in the oven for 30 minutes or until a knife comes out clean. 

Salmon Loaf

 

400g canned salmon, drained 

1/2 cup mayonnaise

1 onion, finely diced

1 egg 

3 potatoes

Dried parsley

Finely chop onion and put into large bowl.  Boil and mash potatoes, and place hot potatoes directly on top of onion.  Mash potatoes with the onion.

Remove skin and bones from salmon. Add to potatoes and onions, then 2tir in mayonnaise and egg until combined. Add some dried parsley.   Spread mixture evenly into baking tray.   Bake about 35 minutes or until golden brown.

Spinach Matza Spanakopita

 

1/2 medium onion, finely chopped 

olive oil 

250g frozen chopped spinach, thawed 

1/3 cup chopped dill

200g cottage cheese 

1 cup whole milk 

2 eggs 

85g feta, crumbled - 3/4 cup

3-4 matzos 

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. 

Meanwhile, put spinach in a sieve and press out as much liquid as possible. 

Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in dill, salt and pepper.

Purée cottage cheese in a blender with milk, eggs, and salt and pepper until smooth. Reserve 1 cup in a bowl and stir remainder into spinach with 1/2  cup feta. 

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Place 1 soaked matzos in a generously oiled shallow baking dish. 

Pour in half of spinach filling. Cover with 1 more matzo, then pour in remaining filling. Put remaining  matzo on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining feta. Bake, uncovered, until golden and set, 20-25 minutes. 

Crustless Spinach and Mushroom Quiche

 

1 cup chopped onion 

1 cup sliced fresh mushrooms 

1 tablespoon olive  oil 

250g frozen chopped spinach, thawed and well drained 

5 large eggs 

3 cups shredded cheese 

Salt and Pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach ; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; mix well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Chocolate Coconut Oat Slice

 

1 cup self-raising flour 

1 cup rolled oats 

⅔ cup dessicated coconut

⅔ cup brown sugar 

1 cup chocolate chips 

150 grams butter, melted cooled slightly 

1 egg

Preheat oven to 170°c and line a baking tray with baking paper 

In a bowl, mix all dry ingredients together except the chocolate chips (they will melt if added with the butter). 

Add the melted butter and egg. 

Mix with a wooden spoon until the mixture is combined. 

Add the chocolate chips and mix. 

Pour mixture into the baking tray and push down firmly with a spatula. 

Bake for 25-35 minutes or until firm to touch and golden on top. 

Allow to cool (it will slightly harden when cooled). Slice into desired sizes.