Pavlova - Dreamy, Delicious. Perfect for Shavuot and Kosher for Passover!!!

 I like it with berries - The fruit in the recipe will make the one below.

Ingredients:
 If you are using this recipe for Passover, ensure all ingredients are labelled Kosher for Passover                                                                                                                                                                                                                                                                                                        Meringue:
    6  eggs, checked and separated - You will be using the whites only for this recipe.
    1 1/4 cups (270g) caster/granulated sugar
    1 tsp white vinegar

Filling:
    1/2 tsp vanilla extract
    300ml/11-12 oz Pure whipping cream
    2 tbs icing sugar, sifted - ensure this is pure powdered sugar and is marked Kosher for Passover!

Fruit:
I prefer a combination of berries and peaches on my Pavlova.  However, tastes vary.  Use what is in season and looks pretty.

    Fine zest and juice of 2 limes
    2 Lady finger bananas, thinly sliced diagonally
    3 golden kiwifruit, peeled, thinly sliced
    2 starfruit, thinly sliced
    Pulp of 2-3 passionfruit

Method:

Preheat oven to 120°C/250°F. Line an oven tray with foil. Next, line it with baking paper.  Brush baking paper with melted butter or margarine. Mark a 24cm/9 inch-diameter circle on baking paper.

In order for the egg whites to whip, all equipment must be spotless and free of any grease.  Wash everything in hot soapy water, dry, and then proceed.  When separating the eggs, if any yolk gets into the white of the egg, use a clean eggshell to scoop it out.  This is an important trick for whipping meringue.

 Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add vinegar and vanilla and whisk until just combined.

Cone made from parchment paper

 Spoon meringue onto the foil, using the marked circle as a guide.  I find using  a rolled piece of baking paper, made into a cone works best for me.  That way the meringue goes on lightly and evenly - more control this way.
 
Smooth sides and top of pavlova meringue. Use a small spatula to forms little peaks around edge of pavlova. What you will have will appear to be a 24cm/9-inch dish made out of meringue.  If you are worried that your pavlova will cave in, then you *can* make it in a springform pan - as long as it is very clean and lined with a sleeve of parchment paper.  But really - this dessert is spectacular no matter how your base looks.

Bake in oven for 1-1/2 hours or until pavlova meringue is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Use an electric mixer to beat the cream and powdered sugar in a medium bowl until firm peaks form.  Refrigerate until just before serving.

Spoon cream into and on the top of pavlova.  Add your choice of fruit to the top of the pavlova in a decorative way.  Or, use the fruit guide above in the manner below:

Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. This will keep the bananas from turning brown.
Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime zest.

Serves 6-8 for dessert
K (D) Kosher for Passover

If you know of a non-dairy whipped topping that is marked Kosher for Passover, this dessert can also be Parve/Pareve
            
                                    Pavlova below was made using a spring-form pan lined with parchment paper

Homemade Stuffing - Tastes like Stovetop!

Here in Australia, we only have one brand of stuffing mix available - and it is not to my liking.  Therefore, I now have a recipe for stuffing that tastes a lot like stove-top, is less salty, and you can either make it on top of the stove and serve or you can mix it up, allow it to cool and stuff a chicken or turkey using it.  Enjoy.

Makes 3 cups

Ingredients:

3 cups dried bread cubes and crumbs*  I use leftover challah! 
1/4 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered pareve chicken bouillon or crumble up a pareve chicken bouillon cube

Instructions:

1. Cut bread into 1/2-inch cubes, or simply break apart and crumble into large crumbs.

2. Spread bread pieces on an un-greased baking sheet and bake at 300 degrees for 20 minutes.

3. Reduce oven temperature to 200 degrees and continue baking until bread is completely dry.  Watch it so it doesn't burn.  My oven is fan-forced so this part of the process goes quickly.

4. Remove dried bread from oven and place baking sheet on cooling rack until cool.

5. Add seasoning, stirring to mix. Store in a tightly sealed container or zipper freezer bag until needed.

To make the stuffing:
Note:  You can reduce the amount of stuffing you make by halving this part of the recipe

I love the crunch of some celery if I am stuffing a chicken or turkey.  I use about 1/2 cup diced celery for this complete recipe.  This is optional, of course.

In a saucepan, heat 1-3/4 - 2 cups of water to boiling. (Use less water if you are stuffing a chicken or like your stuffing a bit drier, use more if you like it moist.) Add diced celery (optional)  and 4 tablespoons (1/2 stick) margarine and stir until melted. Remove from heat, stir in 3 cups of stuffing mix (1 batch), cover, and let sit for 6-8 minutes. .  Fluff with a fork and serve, or use in a recipe.  It is important that you fluff with a fork - otherwise it will get all smashed down.

I often use mine as stuffing for chicken or turkey.

If you wish to lower the fat content, use only half of the margarine and add about 2 T more margarine.  It still tastes just as nice.

Yellow Rice - the Mizrahi Way!

This rice is aromatic, delicious and very easy to make.  If you follow the instructions exactly, you will be assured excellent results. 


Ingredients:

3 Tbsp Olive Oil
2 Onions, chopped thinly
4 cloves of garlic, pressed or minced
3 tsp ground Cumin
1½ tsp Turmeric
1 tsp Black Pepper and  1-1/2 tsp Salt**
2 cups Long Grain Rice, (I suggest basmati rice)
4 cups unsalted chicken stock or
**4 cups water and 4 cubes of pareve chicken bouillon cubes (omit salt above if you use these)
3 Tbsp fresh cilantro leaves (optional)

Method:

Heat oil and onion on medium heat until onion is a golden colour.
Stir in garlic and spices for 1 minute to coat the onion.
Add the uncooked rice and stir for 3 minutes until everything is coated.
Add the stock and bring to a boil.
Change heat to low and simmer covered for 18-20 minutes.
Turn off the heat, and Let Stand, covered for 10 minutes.  Remove lid and fluff rice lightly with a FORK.
Garnish with Cilantro. (Optional - but really nice)

K (F) if using stock - K (P) if using pareve boullion cubes

This recipe may easily be cut in half.  Cooking time will be the same.

Pita Bread (Mizrahi) - Not like what you buy in the shops!

Ingredients:

3 cups flour
1 Tbsp dry yeast
1 Tbsp sugar   
 ¾ teaspoon salt
1 Tbsp Olive oil (or other vegetable oil)
 2 cups warm water - NOT HOT as the heat will kill the yeast
 1 ½-2 ¼ cups flour (You may use 1 to 1-1/2 cup whole wheat flour)

Directions:
   
    Combine first six ingredients in a large bowl.
  
    Beat well with a mixer or by hand for about 1 minute.
 
    Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  
    Turn out on floured board and continue to knead for 5 minutes.
 
    Divide into 12 balls.  Let rest for 10-20 minutes.
   
    Roll out each ball to about 1/4 inch thick and 6 inches in diameter.
  
Place as many as will fit on a baking sheet that has been lightly greased and lined with baking paper and      sprinkled with cornmeal.   Sometimes I use sesame seeds to sprinkle on the pan.

    Let rise for 25-35 minutes
  
 Bake at 450 for 4 minutes, and then turn over with your fingers, a fork or spatula and bake for 4 more minutes or until lightly browned.  Repeat with additional rounds.
   
    Wrap immediately in a clean dish towel for 3 or 4 minutes.

K (P)

Basil Pesto

Two recipes for pesto are given here.  One can be made with or without Parmesean cheese - to be served with meat, etc.  The second is dairy-free - so it can be served with anything.   I normally add a bit of cayenne to my pesto - also I enjoy the tang of the lemon.  Taste just after blending it up and add a bit of salt, pepper or lemon if wish. 

For a beautiful sauce for grilled salmon or Ocean trout, mix a ratio of 1 Tbsp. Mayonnaise with 1 tsp. pesto.  It is so delicious with fish! 

Leftover pesto can easily be kept, tightly covered in the refrigerator for 5 days.  It also freezes beautifully!

Basil Pesto - recipe #1

Ingredients: 

45g (1/4 cup) pine nuts- toasted
1 1/2 - 2 cups fresh basil leaves - wash three times and check for insects
2 garlic cloves, pressed or chopped up a bit
60g (3/4 cup) shredded Parmesan cheese (Optional)
5 tbs olive oil

Spread the pine nuts on a baking sheet and put them in the oven at 325 degrees F. Watch them carefully as they will go from being just right to burning very quickly. I often do this step in a pareve pan on top of my stove - I find it easier to watch this way. Allow to cool.

In a blender, food processor or magic bullet, place basil leaves, garlic, parmesean (if you want this for a dairy recipe) and olive oil and begin to blend. Pulse a few times and then stop and make sure all ingredients are mixing well. Add a bit more oil if necessary. Blend until you have a thick puree. Taste and add salt and pepper if you think it needs 'something' I add a dash of cayenne to mine!

K (D) if Parmesean cheese is used K (P) if you omit the Parmesean cheese.

Dairy-Free Basil Pesto - recipe #2

Ingredients:

2 cups Fresh Basil Leaves, washed three times, checked for insects
1/3 cup toasted Pine Nuts (see toasting instructions in recipe above)  or Walnuts (or perhaps raw sunflower seeds for those who are tree nut-free?)
3 medium Garlic Cloves, minced
1/2 cup Extra Virgin Olive Oil
1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)
1/2 tsp. Salt
In a food processor or blender, combine the basil leaves with the nuts (or seeds), lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.

Add the garlic and pulse a few times more. Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrap down the sides with a rubber spatula. Taste.  Add more lemon juice and/or salt if needed. Serve with pasta, chicken, fish, grilled vegetables or even on bruschetta!

K (P)

It's Hamantaschen Time!

Makes about 36 Hamantaschen

Ingredients:

Dough:

2/3 cup pareve margarine or butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 1/2-3 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt




1. Cream the shortening with sugar. Add egg and continue creaming until smooth.

2. Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed
(a food processor is excellent for this).

3. Chill for 2-3 hours, or overnight.

4. Preheat oven to 375 degrees.

5. Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.

Cut circles of dough with a drinking glass or round cookie-cutter.

With your finger put water around the rim of the circle.

Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. **
(Press two sides together, and then fold the third side over and press the ends together.)

6. Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.

These freeze very well to help avoid that last minute holiday rush!

Poppyseed Filling:

1 c. poppy seed
1/2 c. water or milk
1/4 c. honey
2 Tbsp. sugar
1/8 tsp. salt
1 tsp. fresh lemon juice
1 lg. egg, slightly beaten

 

Combine first 5 ingredients in a saucepan. Cook over moderate heat until thick, stirring constantly, about 10 minutes. Add lemon juice. Add a little of the hot mixture to the beaten egg and then stir into the remaining poppy seed mixture. Cool thoroughly before using.  This filling can be frozen for later use.


** Alternative fillings - One can fill these delicious pastries with any good fruit preserves - apricot, raspberry, and strawberry are yummy, although not traditional. My own family uses a mixture of ground dates, walnuts, sugar and freshly ground cardamom. My cousin's grandmother used ground cooked fig and walnuts or simply ground walnuts, sugar and freshly ground cardamom. I have not seen these used in households other than my family's or those of my childhood shul, however Turkish/Iraqi Jewish cooking has its own variations, as do most localities, depending upon the fruits or other ingredients in season.

A friend of mine from Norway always uses 1/2 almond flavouring and 1/2 vanilla extract in the dough and for the filling she used only nuts, sugar and ground cardamom and dusted each with powdered sugar using a flour sifter. Very pretty.

(K)P or (K)D if Butter is used

Old Fashioned Hot Fudge Pudding Cake

 Hot Fudge Pudding Cake

When I was a girl, I used to make this recipe for our big family - it was delicious.  It came from my mother's Betty Crocker Cookbook, circa 1950's.  As you can see, it has no egg in it and also, very little butter or milk.  I remember being told this was a recipe that was created during WWII when the above items were rationed.

Double the recipe for a large family -  The recipe below is for a 9" square pan and should serve 8-9 people.  I normally double the recipe and bake in a 13 x 9 x 2 pan.  Enjoy!

Cake:

    1 cup all-purpose flour

    ¾ cup granulated sugar

    2 tablespoons Dutch processed cocoa

    2 teaspoons baking powder

    ¼ teaspoon salt

    ½ cup non-dairy milk substitute - soy, almond, light coconut milk, etc.  (or dairy milk)

    1 teaspoon vanilla extract

    2 tablespoons margarine (or butter), melted

 Topping:

    1 cup light brown sugar

    ¼ cup Dutch processed cocoa

    ¼ teaspoon salt

This water mixture will make the topping turn into the hot fudge pudding:

    1¾ cup nearly boiling water

    2 teaspoons vanilla extract

Heat oven to 350ºF.

Measure flour, granulated sugar, 2 tablespoons cocoa, the baking powder and ¼ teaspoon salt into a mixing bowl. Stir in non-dairy milk substitute (or dairy milk), 1 teaspoon vanilla and melted margarine (or butter). Spread batter in an un-greased 9-inch square pan.

Stir together brown sugar, ¼ teaspoon salt and ¼ cup cocoa; sprinkle over batter. (some like to sprinkle chopped walnuts on top, at this stage.  I have never used them)

Stir 2 teaspoons vanilla into hot water and pour gently over all. DO NOT STIR!

During baking, the 'cake' portion will rise to the top and the hot fudge pudding will settle to the bottom.

Bake 45 minutes. Serve warm.  Top with non-dairy whipped topping, non-dairy ice-cream or if you are having a dairy meal, - go for it with vanilla ice cream or whipped cream.

Note:  If preparing for Shabbat, bake before candle lighting and simply cool on a rack on your blech.

Can be made (K) parve or (dairy)