Blueberry Clafoutis

 If doubling the recipe, use 3 eggs not 4.

1 cup fresh blueberries 

2/3 cups milk 

1/3 cup sugar 

1/4 cup all-purpose flour 

2 eggs 

1/2 tablespoon vanilla extract 

1 pinch salt 

Preheat oven to 220 degree

Generously butter a small baking tray.

Pour blueberries into prepared baking tray. 

Blend milk, sugar, flour, eggs, vanilla extract, and salt until batter is smooth. 

Pour batter over blueberries and gently shake to remove any air bubbles. 

Bake in the preheated oven until puffed and center is set, approx 25 minutes. 

Cool until clafoutis deflates and is just warm.

Chicken Pot Pie

 

1 onion, diced 

1 clove garlic, crushed

450g of boneless skinless chicken breast, cut into cubes 

1 frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

3 cups chicken broth 

1/3 cup flour 

Puff Pastry Sheets 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 350′ for 15 – 20 minutes. 

Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. 

Remove from heat and set aside. 

Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. 

Add broth and flour, and combine well. Season with salt and pepper. 

Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 350 for 20 – 35 minutes until filling is bubbly and crust is golden brown.

Easy Tiramisu [small]

 

250g full-fat mascarpone cheese 

200ml double cream 

2 tsp vanilla extract 

4 tbsp icing sugar

125ml strong coffee, cooled 

6 tbsp whiskey

12 sponge fingers 

Chocolate Flake

Measure the mascarpone and about 50ml of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. 

Meanwhile, in a separate bowl, combine the coffee and whiskey.  Dip six of the sponge fingers into the coffee and whiskey mixture. Arrange the soaked sponge fingers in the base of the dish. 

Spoon half of the cream mixture on top. Dip the remaining sponge fingers in the coffee and whiskey. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Sprinkle with the remaining crumbled chocolate flake.  Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.

Potato Broccoli Frittata

 

olive oil 1 tablespoon 

potatoes - peeled and quartered 2 medium 

broccoli - 1 cup, washed and cut into small pieces 

eggs 8 large 

parsley - chopped coarsely 2 tablespoons 

salt 1 teaspoon 

black pepper - freshly crushed ⅛ teaspoon 

Preheat oven to 180℃ fan /350℉. 

Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside. 

Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside. 

In a medium bowl, whisk the eggs and mix in the salt and pepper, potato and broccoli.

Pour into oven dish.

Bake in oven until set.

One Bowl Banana Cake

 

4 medium ripe bananas

1/2 cup vegetable oil

3 eggs

1 1/2 cups brown sugar

1 1/2 cups SR flour

2 teaspoons vanilla extract

Mash bananas, then add all ingredients to mixing bowl.  Beat with electric mixer.

Bake in 22cm cake tin or equivalent for 45 mins or until skewer comes out clean.

Parve Strawberry Ice Cream

 

2 punnets strawberries mashed 

1 cup castor sugar 

3 egg whites 

 Beat egg whites till stiff and slowly add 1 cup castor sugar , When stuff add mashed or blended strawberries -  this will double mixture.  Freeze in containers.

Plum Cake

 

This makes a small cake, double the measurements for a regular sized larger cake.

3/4 cup (150 grams) plus 1 to 2 tablespoons granulated sugar 

1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened 

2 large eggs (room temperature) 

1 tsp. pure vanilla extract 

1 cup (130 grams) SR flour 

1/4 teaspoon salt 

6-7 smallish purple or red plums, halved and pitted 

Heat oven to 350°F/180°C. 

Coat a 9-inch springform pan with butter. For even easier removal, line the bottom with a round of parchment paper.

In a large bowl, beat butter and 3/4 cup (150 grams) of the sugar together with an electric mixer until fluffy and lighter in colour. 

Add the eggs, one at a time, and scraping down the bowl. add flour and salt over batter, and mix until just combined. 

Spoon batter into prepared cake pan and smooth the top. Arrange the plums tightly in the pan, skin side up, all over the batter, covering it. 

Sprinkle the top with remaining 1-2 tablespoons sugar. 

Bake until cake is golden and a toothpick inserted into cake comes out free of batter about 30-40 minutes, depending on size of the cake. Let cool before releasing the cake from the springform pan or turning out onto a cake dish.

Poppy Seed Cake

 

1/3 cup (50g) poppy seeds 

1 cup milk 

180 gram butter, softened 

2 teaspoon vanilla extract 

1 cup (220g) caster sugar 

3 eggs

2 cup (300g) self-raising flour 

Mix all ingredients in electric mixer.

Pour mixture into prepared pan; bake 45 mins. 

Salmon and Mushroom Pie

 

220gm skinless salmon fillet, cut into 1-inch cubes 

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill 

1 small onion, thinly sliced 

120gm white mushrooms, sliced 

1 1/2 tablespoons butter 

1/8 cup flour 

3/4 cup milk 

Salt and pepper 

Puff Pastry

Salmon and mushroom filling 

In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. 

Meanwhile, brown the onion and mushrooms in the butter. 

Season with salt and pepper. 

Sprinkle the flour on the vegetables and stir to combine. 

Slowly stir in the milk. Bring to a boil, stirring constantly. 

Lower the heat and simmer for 1 minute. Adjust the seasoning. 

Add the salmon to the mushroom sauce. 

Pour into a mini sized foil tray - [double this mixture makes for a 9" pie]. 

Cover with the pastry dough and crimp or press the dough to the edge of the plate. 

Make a hole in the centre to allow steam to escape. 

Bake until the crust is lightly browned and filling is hot, about 20 minutes.

Cinnamon Coffee Cake

160gm  butter 

1½ cups granulated sugar 

3 large eggs 

1½ tsp vanilla extract 

1¼ cups Greek yogurt 

2½ cups SR flour 

½ tsp salt 

CINNAMON STREUSEL 

1/3 cup light brown sugar, packed 

2/3 cup all-purpose flour 

1 1/2 tsp ground cinnamon 

1/4 tsp salt 

50gm cold butter, cubed

In a large bowl, mix together room temperature butter and sugar. It should be light and fluffy; do not over whip. 

Stop and scrape down the sides and bottom of bowl. 

Now add in 1 egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl. 

Combine the vanilla extract and Greek yogurt. 

In a separate bowl, combine the flour, baking powder, baking soda and salt. 

Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated. 

Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into paste. 

Fill ⅓ of a greased muffin tin or mini loaf pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter, then repeat process one more time so that muffin tin or loaf pan is ⅔ filled with streusel on top. 

Bake for 12–15 minutes, let cool, then serve

Mushroom Zucchini Risotto

 

1 tbsp vegetable oil 

1 small onion — , chopped 

2 medium zucchini halved and sliced into 1/2 inch pieces 

2 cups mushrooms — , cleaned and sliced 

1 cup Arborio rice — , rinsed 

2 cups water 

2 cups chicken or vegetable stock — 

Salt and black pepper to taste 

1/2 - 1 cup grated Parmesan cheese 

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently. Add rice, stir to combine.  Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently. Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently. Test if the rice is cooked to the desired doneness, if not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked. Add Parmesan cheese and stir to combine. Season with salt and pepper to taste. 

Broccoli and Parmesan Cheese Quiche

 

9-inch deep dish frozen pie shell 

1 tablespoon extra virgin olive oil 

1 medium onion, diced

2 cups broccoli florets, sliced into small bite-sized pieces (make sure they are small pieces) 

5 large eggs 

3/4 cup milk 

3/4 cup grated parmesan cheese 

Salt and pepper to taste

Preheat oven to 400°F. Cook the pie shell for around 11-14 minutes until slightly golden (or follow instructions on the package for the specific brand of pie shell you have purchased). Take pie shell out of the oven and let cool to room temperature. Lower the temperature of the oven to 325°F. 

In a medium sized pan over medium heat, add olive oil and onion and cook until just starting to brown. Cook broccoli in salted water for about 4 minutes until tender.  Allow to cool to room temperature. 

In a large mixing bowl, whisk eggs and milk – and stir in grated parmesan cheese. Stir in onions and broccoli and season with salt and pepper. Pour into the deep dish pie crust. You may have a little extra filling left over which can be used to make a crustless quiche in separate foil tray.

Bake in the oven for 35-40 minutes (or more, if needed). Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche is ready to eat. Otherwise continue to bake until fully cooked.