Soft French-Style Bread - Especially for Dana Marie

                            This recipe makes ONE loaf.  Double for the two loaves pictured above.

This is an easy and delicious recipe.  Shape it free-form on a baking sheet.


Ingredients:

1 cup warm water (no more than 110°F)
1 Tablespoon Sugar
1 package yeast (or 2-1/3 teaspoon if you buy in bulk)

2 teaspoon salt
1 Tablespoon oil

3 cups flour - bread flour or winter wheat is best as it is softer and makes nicer bread

Oil for greasing the baking sheet
1 Tablespoon polenta, coarse cornmeal or grits for the baking sheet
1 egg, beaten for the top of the loaf

Method:

Pour warm water into medium sized bowl.  Add sugar and stir together.  Sprinkle yeast on top and let stand 5 minutes.

Once yeast is dissolved add salt, oil and one cup of the flour.  Mix well with a spoon.  Add another cup of flour and continue mixing.

Put one cup of flour on the counter or a board and scrape the contents of the bowl directly onto it. 
Begin kneading the dough, adding bits of flour if you find that it is too sticky.  After about 5-7 minutes you should feel the dough begin to change and it will become smooth. 

Do not add too much flour - this is a fairly soft dough but not sticky. 





Oil a medium-sized bowl and place the dough inside.  Cover lightly with a tea-towel or cling wrap.
Let rise in a warm room for abut an hour to an hour and a half.  The dough should be about double in size.

To prepare baking pan:

I prefer to use baking paper as it helps to eliminate a lot of the clean up.  If you have baking paper, cut a piece to fit a cookie sheet.  Oil it lightly and then sprinkle with Polenta, coarse cornmeal or grits.  This gives the bottom crust a nice crunch.

Remove dough from bowl and on a very lightly-floured counter knead the dough until it is back to the size it was before the first rise.  Begin shaping a long roll - it should be 8-10" long.  Place the roll on the prepared baking sheet and allow to rise in a warm room for 45 minutes. 

Pre-heat the oven to 375°F - Place rack in the centre of the oven

Beat one egg in a bowl and then gently brush the entire unbaked loaf with the egg.  Use a pastry brush or even your hands.

Cut slices about 1/4" deep, diagonally in raised loaf. (See photo of finished loaves above)

Place baking sheet in oven on the middle rack and bake for about 25 minutes.  To check to see if your bread is baked, open the oven and tap the top of the loaf.  If it sounds a bit hollow then it is done.  The colour should also be brown and shiny.

Cool on rack for a minimum of 10 minutes.

K (P)

Homemade Egg Noodles - Easy and Delicious

If you have a pasta machine you know how delicious fresh, homemade egg noodles taste.  If you do not have a pasta machine you can still easily make homemade noodles.

I use a food processor to mix the dough but you can also make it by hand and simply knead it a bit on the counter or a floured board. 

An important tip is to make sure you give the dough time to rest.  This relaxation time helps the dough to roll out easier and seems to make a nicer pasta.

The ingredients are simple and you can dry them for a few minutes, an hour or dry them over a broom stick and cook them at a later time.

Ingredients:

1-1/2 cups flour - I use winter wheat as it is softer - This can be found as 'Bread Flour' in supermarkets
1 tsp salt
3 eggs
A tiny bit of water, if necessary

Additional flour for kneading and rolling out

Method:

If you use a food processor to mix the dough, just dump everything in and turn it on.  Process until the dough forms a ball that sticks together.  If necessary, add a few drops of water until this happens.

If you are using a bowl, mix the flour and salt together and make a well in the middle.  Crack and check the eggs and put them in the well.  Stir with a spoon until well blended.  At this point, if the dough is too dry, add droplets of water until it begins to form a ball and cleans the side of the bowl.  Turn out onto a lightly floured board or the counter and knead until the dough is soft but not too sticky.

Wrap the dough and chill it for at least 30 minutes and up to overnight.

On a lightly floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.

Cut the dough with a sharp knife or even a pizza cutter.  They can be as wide or narrow as you like.  Allow them to dry until you are ready to cook them.  I have used baking racks but mostly I hang them over a dowel or broomstick.  Most like to cut their noodles perfectly but as you can see by the photo at the top, my little granddaughter prefers her free form method.

Boil the noodles in salted water or broth until tender to the bite - the timing will depend on how thick the noodles have been rolled - usually between 10-15 minutes.  Enjoy!

Individual Cheesecakes in Muffin Cups - Easy and Fun! Perfect for Shavuot!

These individual cheesecakes are just so cute.  My daughter used to make these when she was abut eight years old. They are easy to make and also delicious.  The basic cheesecake recipe is used.  However, instead of a crust, you just pop one Nabisco Nilla Wafer in the bottom of a cupcake liner and bake in a muffin/cupcake pan.  Just before serving top each cheese cake with the fruit of your choice (strawberries, raspberries, blueberries, kiwi, or mandarin orange sections), lemon curd, canned pie filling, etc. 


Guaranteed to disappear!

Ingredients:

Cheesecake batter:

1 cup  sugar

3 pkg.  (8 oz. each)  **Cream Cheese, softened

1 cup  good quality Sour Cream or thick Greek Style Yoghurt

2 tsp.  vanilla or 1 teaspoon vanilla and 1 teaspoon Almond extract/essence
Juice of one lemon

3 eggs, beaten

Crust:

1 Nabisco Nilla Wafer per cupcake paper

Topping:

Choose one or a few!
Fresh Fruit - strawberries, blueberries, raspberries, peeled and sliced kiwi etc.
Canned pie filling - cherry, blueberry, strawberry, etc
Lemon Curd

Additional supplies:

Cupcake or Muffin tins
Cupcake/Muffin paper liners

Method:

Preheat oven to 350°F/175ºC

Crust:

Place paper cupcake liners into cupcake/muffin tins
Place one Nabisco Nilla Wafer into the bottom of each liner

Filling:

In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination.  Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.

Using a cup with a spout (for ease) pour filling into each cupcake liner - 2/3 full.

Bake for about 20 minutes or until almost set.  You may want to check them after 15 minutes - if they seem to be done, remove the muffin tin to a cooling rack.  Cool 5 minutes and then carefully removed each individual cheesecake to a rack to continue cooling.  Once completely cool, cover and refrigerate.

Just before serving, top with your choice of fruit or filling. (Leave the cupcake liners on - easier to eat) 

Enjoy!

K (D)
These mini cheesecakes can also be made Kosher for Pesach if you omit the Nilla Wafer crust.

Shredded Zucchini Cutlets with Yoghurt Dill Sauce - Quick and Easy and Great for Passover!

We had an abundance of zucchini this year in the garden.  We made many dishes featuring zucchini and we also froze packages of 2 cups either shredded or sliced and blanched zucchini.  For this recipe, we have used both fresh and frozen shredded zucchini.  When using frozen, you will notice, once thawed, there will appear to be a lot of liquid in the bag.  Do not discard this liquid as it came from the zucchini and contains nutrients.  The Yoghurt Dill sauce really tastes delicious with these cutlets. 

If you use potato starch and check all ingredients carefully this recipe will be perfect for Passover.

I mixed these up last night and my daughter cooked them and made the sauce.  So easy.

Ingredients:

2 cups grated zucchini - fresh or frozen and thawed (If using frozen, squeeze excess liquid once thawed)
2 eggs, beaten
1/4 cup onion, chopped fine
1 Jalapeño, finely chopped  (This is optional but so good - vary amount according to your taste)
A few tablespoons of chopped fresh parsley and green onion - for colour
1/2 cup grated Parmesean cheese
1/2 cup grated cheese - I used a mix of Jack and Cheddar.  Any good cheese you have on hand is fine
1/4 tsp salt (or to taste)
1 cup instant mashed potatoes or 1/2 cup potato starch  (1/2 cup flour may be used but they come out so   much lighter with instant mashed potatoes or potato starch)
2 Tbsp olive or other vegetable oil - for frying

Yoghurt Dill Sauce

1/2 cup plain yoghurt - we use homemade or Greek-style yoghurt - whole cream, 2% or non-fat
2 Tbsp dried dill weed or 1/8 cup finely chopped dill fresh dill weed (or chopped mint if you have)
2 Tbsp fresh lime juice (lemon juice can be substituted if you do not have lime)
1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked pepper

Mix ingredients for Yoghurt Dill Sauce. Refrigerate for a minimum of 10 minutes.  Taste and adjust seasoning

Method:

Add all ingredients to a medium, except for the oil, and mix well with a fork or spoon.
Heat a skillet to medium and add oil.
Use a measuring cup (1/4 cup) or dairy ice cream scoop to obtain evenly sized portions.  Shape into balls and then flatten and firm with hands. 
Add patties to skillet and fry for 5 minutes on each side or until brown and crispy. Only turn once so make sure they are brown before you flip them.

Transfer to a plate and keep warm as you fry the patties.  When ready to serve, top with a decorative sprinkle of extra Parmesean cheese and serve with yoghurt dill sauce.

K (D)
Kosher for Pesach!!!

Broccoli and Cheese Soup - Quick and Easy

Not all "cream" soups contain cream.  This one uses milk and broth  It is quick, easy and tastes rich and delicious.

Ingredients:

1/2 cup minced onion or sliced and minced leek (white parts only, well rinsed)
4 tablespoons butter (or margarine)
1/2 teaspoon salt (If you use broth cubes, OMIT the salt until you taste at the end)
1/4 teaspoon freshly ground white pepper or ground white pepper
Pinch of nutmeg
Pinch of cayenne (optional but very nice)
1 clove pressed or minced garlic
1/2 teaspoon chopped fresh thyme leaves or 1/4 tsp dried thyme leaves or 1/4 tsp Italian seasoning

4 tablespoons all-purpose flour
3 cups vegetable stock or 3 parve chicken flavoured or vegetable bouillon cubes plus 3 cups water
1 cup milk
1 (16-ounce) package frozen broccoli, thawed and some set aside*
**Optional vegetables - see below

1 cup shredded cheese - I use sharp Cheddar

Garnish with croutons and serve with bread

Method:

In a medium sized, heavy-bottomed pot, melt the 4 tablespoons butter over medium heat. Add the onions, salt if not using bouillon cubes, pepper, nutmeg and cayenne and cook, stirring, until soft. Add the garlic and thyme (or other herbs and cook, stirring, for about a minute - keep an eye on it as garlic burns easily.

Add the flour and cook, stirring constantly for a few minutes.  Slowly add the stock and the milk, stirring constantly, and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the broccoli and cook, stirring, until tender, for 10 minutes.

At this point you may be able to mash the broccoli into the soup if you like it with a bit of texture.

*We also reserve some of the broccoli and add it in just before reheating the soup.

Alternatively,  puree with a hand-held immersion blender or cool and puree, in batches, in a blender or food processor and return to the pot.

If you have optional vegetables (below) add at this time.  Reheat the soup over low to medium heat

Remove from the heat and ladle the soup into bowls.
Top with the cheese and the optional croutons.

**I often will cook up some diced or shredded carrot and add the carrot in at the end, just before serving.  If you have a zucchini lying around, shred some of that up and put into the soup when you add the broccoli.  Zucchini has more moisture so you may need to add an additional tablespoon of flour for thickening

K (D)

Avocado and Tomato Salad - Easy and Delicious

This is a salad you can make quickly and nearly everyone I know loves it. I made a GIANT bowl on Sunday for about 20 people and it was gone in a few minutes.  Lime juice is good but lemon is nice as well.  You can add a chili or not - if you don't have grape or cherry tomatoes, use regular vine ripe tomatoes.  If you want a bit of grain, then some bulghur wheat (soaked) would be a nice addition.  Sumac, if you have some, would make it taste a bit different and more middle eastern.  Have fun with it.

If you enjoy fresh foods, you will not be disappointed.  It is pretty, delicious, fresh and appeals to all ages

Ingredients:
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want) I think a jalapeño might be nice

Method:
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings

K (P)
Kosher for Pesach!

Tortilla Soup

There are probably as many recipes for tortilla soup as there are cooks who make it.  This is how we make ours when the weather turns chilly.  If you have any suggestions, please leave them in comments.  I love new ideas. 




    Ingredients:
    Corn tortillas, preferably a little old and dried out, cut into strips
    If you are in a hurry, good-quality, store-bought tortilla chips can be used but homemade are so easy!
    1/2 cup oil - most for frying the tortilla strips.  Reserve 2 Tbsp for the onion

    1/2 cup chopped onion
    3 cloves garlic, minced or pressed
    1 chilli, chopped finely - I used a jalapeño.   Any chilli will work -
     If you like a mild soup, even Ortega green chillies will be okay.  We prefer more heat
    4 cups "chicken broth" made from parve boullion cubes and water
    1 can (14.5 oz) diced tomatoes, un-drained  (I used home canned tomatoes from our garden)
    1/2 tsp Italian seasoning or some basil/oregano/thyme/rosemary - whatever you have close by
    1/4-1/2 tsp powdered cumin
    1/2 teaspoon coarse salt (kosher or sea salt) - To Taste!

    **Optional - tomato paste, Garbanzo beans/Chick peas
   
    Toppings:
    1 firm but ripe avocado - cubed
    1/2 cup shredded cheese
    Chopped fresh cilantro
    1 lime or a lemon, cut into wedges
    optional fresh cubed tomatoes
    Greek style plain yoghurt or sour cream or a dollop of goat cheese (delicious!)
    The tortilla strips (above)

    **Optional - 1 1/2 cups shredded cooked chicken - If you do not use the dairy ingredients above. 

 Method:

 Heat oil in frying pan and fry the tortilla strips in batches.  The tortilla strips will continue getting brown
 after being removed from the oil so keep an eye on them.  Drain on paper towel

 In a soup pot add 2 Tbsp of oil, turn the heat to medium and add the onion. 
 Cook slowly, stirring until translucent.
 Add the garlic, give it a stir and then add the chilli.  Let this cook for a minute - watch carefully as garlic
 burns easily

Add the parve "chicken stock" to the pot and stir.  Then add the canned tomatoes and the herbs.
Taste the soup once it boils and then salt to taste.  It will cook down so keep that in mind when adding salt.

Cook for 15 minutes.  If you have a submersible stick blender you can blend up the soup a bit.
I do not have a stick blender so I sort of smash it with a spatula or spoon.  Alternatively, cool the soup and
pour about half of it into a blender and give it a whirl.  If you feel it is too thin for your preference, add a tablespoon of tomato paste.
 
To Serve:
Heat the soup, set out the toppings and serve in dairy bowls.

You can add garbanzo beans (chick peas) to the soup if you like them.

**My son-in-law prefers his soup to have shredded chicken in it.  Just put the cooked chicken in the bottom of the bowl
and ladle the hot soup onto that.  Add the tortilla strips and other toppings but omit the dairy ingredients and serve in a meat bowl.

K (P,D or F) depending upon toppings used

Fresh Strawberry Sorbet - Simple and Refreshing

Simple Syrup
1 cup water
1/2 cup sugar

Fruit Base

1 pint fresh strawberries
1/2 cup orange juice or apple juice

Directions:

First, make the simple syrup. 
Combine water & sugar in a pan, stir over low heat until sugar dissolves. Bring to a boil & boil gently for 5 minutes stirring only occasionally.
Cool completely.

Wash berries and remove the caps and any bruised spots.  Wash a few more times to ensure they are free of dirt or insects.

Purée fruit and orange or apple juice in a blender or food processor until almost smooth.

In a medium bowl, combine fruit with cooled syrup.

If you have an ice cream freezer, you can put the purée mixture into that & process using the directions with the machine.

If you do not have an ice cream machine, you can pour the mixture into an 8" baking dish and cover with plastic or foil.  Place this on a level surface in the freezer.  Stir the mixture with a sturdy fork every 30 minutes or so.  This way it will be easier to scoop.

Makes 6-8 servings. Absolutely delicious!

We tripled the recipe as we served it for Shabbat and we had extra for the next day.
If you prefer, other berries can be used.  I will try mango next as they are in season.  I would also like to attempt Lemon Sorbet soon.   

Jalapeño Popper Dip - So Delicious!

My lovely daughter Michelle found a similar recipe and today she made this fantastic dip with her alterations.  This creative jalapeño popper dip recipe has the great spicy taste of fried jalapeño
poppers without all the extra work.  I actually think it tastes so much better than the fried jalapeño poppers. 

What is written below would be a basic recipe that anyone would enjoy - even my near 3-year old granddaughter was seen eating it out of the bowl with a spoon!  We would both like more jalapeños in ours but extras can be served on the side.

This recipe can easily be halved. 



Makes 10 Portions of Jalapeño Popper Dip
Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

Dip:
2 (8 ounce) packages Neufchâtel cheese, room temp (lower fat cream cheese)
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 cup Parmesan cheese
2 (4 ounce) cans chopped mild green chillies (like Ortega brand) - do not drain
1 (4 ounce) can sliced jalapeños - double if you like more heat - We do!

Topping:
1 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

Preparation:

Preheat oven to 375°F/190°C

Dip:  In a food processor, add the first 6 ingredients and process until smooth. You do not
need to drain either can of peppers. Spread the dip into a lightly-greased 2-quart casserole.

Topping:  In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.

Sprinkle crumb mixture evenly over the dip and bake in preheated oven
for about 20 minutes. You want the top to get browned and the dip to be heated through
and bubble gently on the edges.

Do not over-cook this dish or the mayonnaise with separate and you will have a grease
puddle in your dip. If this does occur, simply absorb the extra oil with a bit of paper towel.

Serve with tortilla chips.  Raw veggies such as carrot and celery sticks would be nice as well.

K (D)

Salmon Quiche - perfect for a dairy Shabbat breakfast or lunch

In this quiche, I used a bit of spinach I had in the refrigerator.  It is not included in the recipe below as it is not necessary.

First, the crust. I use a 9"/23cm quiche pan.  I have been using frozen, parve short crust as it is readily available.  You can use any short crust pasty recipe that you enjoy or even perhaps the following:

Crust: 

1       cup all-purpose flour
1/2     teaspoon salt
1/3    cup plus 2 tablespoons vegetable shortening, margarine or butter
2       to 3 tablespoons (60-90ml) cold water

Alternatively, you can use frozen shortcrust pastry - thawed

Mix flour with salt.  Cut shortening into flour mixture until the shortening is about the size of small peas.  Do not over-work this important part - you want flaky crust.  Add cold water and stir with a fork.  If the dough is too dry and does not stick together, then add a few more drops of water.  Wrap in plastic and chill while cleaning up or for about 15 minutes or so.

Roll out into a circle a few inches larger than your pie pan or removable-bottomed quiche pan.  Place into pan and crimp edges to make it pretty. Make little prick marks with a fork or add pie weights to keep the crust from puffing up at this point.  Pop this into the oven (350°F/175°C) for about 5-8 minutes - this helps to prevent the bottom crust from being soggy.  You do not want to completely bake it - just temper it a bit.

Now, for the quiche mixture:

Ingredients:
3-4 eggs, depending upon size
One can evaporated (not condensed!) soy milk or 12 oz milk, soy milk (or other liquid milk alternative)**
1 Tbsp freshly chopped tarragon/1tsp dried tarragon leaves
200gm/7oz smoked salmon (lox), chopped
1/2-3/4 cup cheese
2 Tbsp. Capers, optional but nice
Freshly cracked pepper
Salt to taste (may not be necessary as the salmon is usually salty enough)
Sliced Fresh Tomatoes - either full sized ones or nice cherry tomatoes

**Some people do not combine liquid milk and fish.  I don't mind in a cooked dish.  Therefore, I often use regular milk if I do not have evaporated milk, and simply add an extra egg. 

Method:
In a milchig bowl, beat three extra large eggs, checked (or four regular sized eggs) well.  Add one can of evaporated milk (375ml/12oz standard can) and beat together.  Snip up some fresh tarragon - about a Tablespoon - or use one teaspoon of dried tarragon leaves.  Mix again.

Check the pie crust if you have forgotten about it! ;)

Add to the milk/egg mixture the following:

200gm/7oz smoked salmon (lox), chopped up a bit.
  *I use 'cooking salmon' as it is made from off-cuts and you can find it quite reasonable on sale and freeze it for later.  Photo below.
1/2-3/4 cup cheese - I often use a mixture of what ever I have here - cheddar (white, rennet-less), mozzarella, etc. 
Capers - about 2 Tbsp, if you can find kosher ones.  Quite nice, actually.
Freshly cracked black or mixed pepper
Salt - careful with the salt as the salmon is quite salty.  You should not need much.

Mix the above all together and pour into 9"/23cm quiche pan.



Top with fresh sliced tomatoes. 

Bake in oven (350°F/175°C) for about 25 minutes - I have a fan forced/convection oven - your timing might be about 5 minutes longer.  When a knife comes out clean, remove quiche from oven and cool on a rack.

This delicious quiche can be eaten hot, after cooling for about 5 minutes, or can be cooled and then stored in the refrigerator overnight for a lovely dairy brunch entrée. 

This is the type of smoke salmon/lox that I use.  As it is off-cuts (not perfectly sliced lox) it is often available at a discount price and can be successfully frozen for later use.

Easy Metric to Imperial Kitchen guide  <-- this is a good link to use if you need to convert!  Enjoy.

Homemade Ricotta Cheese! Fresh, Easy and Fun!

Ingredients:
    1 quart whole milk (950ml)
    1/2 cup heavy cream (120ml)
    1/2 teaspoon salt
    3 tablespoons fresh lemon juice

Method:
Line a large sieve with a double layer of cheesecloth and place the sieve over a large bowl.  Set this aside for later.

Slowly heat milk, cream, and salt in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching. 
If you have a milk thermometer - the temperature should reach 190F/88C. 

Add lemon juice, then reduce heat to low and simmer, stirring constantly but gently, until the mixture curdles. 
This should take about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour for a firmer cheese.  For a softer ricotta, check it after about 1/2 an hour. 

After discarding the liquid that has drained into the bowl, pack the ricotta in a well covered container. 
 Ensure it stays covered as it will pick up a slight taste of onion or any other strong-flavoured foods that may be in your refrigerator.

Fresh ricotta should keep for about 2 days.

Yield:  Approximately 1 cup of ricotta cheese.  This recipe can be doubled.

K (D)

I like to make small toasts from leftover french bread or challah - brush each piece with garlic infused olive oil and toast in the oven until fairly dry.   Allow guests to spread them with choices of fresh ricotta, basil pesto and a few sun-dried tomatoes.  Easy and delicious appetiser!

Matbucha - Morrocan Bell Pepper and Tomato Dip

Ingredients:
    2 lbs tomatoes **
    1 lb red bell pepper
    3 garlic cloves, quartered
    3 dried chillies (optional)  A jalapeño or two will also work!
    1 1/2 teaspoons hot paprika
    1/3 cup olive oil
    1 teaspoon salt

Method:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.

Cut out cores of tomatoes. Submerge tomatoes in boiling hot water for 2 minutes.  The skins will easily peel off.

Cut peeled tomatoes in chunks.

Peel the skin from the bell peppers and remove the seeds and stem.  Cut into chunks.

Add all ingredients to a heavy bottomed pan and pour oil over top. Bring contents to a boil, then turn down to a medium-low heat.  (On my stove, I need to use a lower heat)

Cook in a heavy-bottomed pan, covered for 2 hours.  Give it a stir now and then to make sure it is not burning.

Remove cover and finish cooking until most of the liquid has evaporated.  Stir often to keep it from sticking or scorching.

Refrigerate and serve cold.  Makes about 1 pint (2-cups)

** If you cannot find affordable, good-quality tomatoes, substitute a few cans of whole or chopped canned tomatoes. 

Strawberry Crepes!

 Easy and delicious, any fruit can be used to make fancy-looking crepes!


Makes about 8 crepes - depending on size of pan used


Ingredients

Batter:
    2 eggs
    1/2 cup milk
    1/2 cup water
    1 cup all-purpose flour
    1/4 teaspoon salt
    2 tablespoons butter, melted
    extra butter for pan

Filling:
    1 container fresh strawberries – Sliced and a few mashed up - see below (or alternative fruit)
    1 cup Cream (or just use the whipped cream in the can)
    2 Tbsp sugar
    1 Tsp vanilla
    Powdered sugar, if desired.

Method

In a large mixing bowl, whisk together the eggs, milk and water. Gradually add in the flour , stirring to combine. Add the salt and butter; whisk until smooth.  Batter will be thin.  I personally like to allow the batter to sit for a while at this point but it is not entirely necessary. 

Heat a small non-stick pan with a little butter (or margarine) on medium heat. Pour 1/4 cup of batter into the centre of the pan, tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.

Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden.
Cook the other side for about 15 seconds and then slide out onto a plate.  This second side should not have much colour but should appear only slightly glossy. 

Place on a paper-towel lined plate while you cook the remaining crepes.
  
 Assemble crepes on individual plates in this way:
 Spoon one Tbsp mashed strawberries followed by sliced strawberries down centre of crepe.
 Top strawberries with whipped cream (with a bag or spoon)  Do not overfill as the crepe will tear.
 Roll each crepe, burrito-style, as in the photo above. 
 Sprinkle a bit of powdered sugar and a few strawberry pieces on the top as it looks really nice.


This recipe can easily be made non-dairy by substituting non-dairy cream and using margarine.  Sugar can also be omitted or a sugar alternative can be used. 
Other fruit can also be used.  Try apricot jam with sliced peaches and substitute the vanilla extract with almond extract - really nice.
Raspberries, blueberries, passion-fruit, or nearly any fruit you enjoy can be used.

K (d) unless substituting with non-dairy (p) ingredients

Salmon Patties - Kosher for Pesach!

Ingredients:

1 can salmon 415g/tall can - pink is best - juice and all
1 egg
1 Tbsp potato starch (or matzo meal, flour or fine bread crumbs) or smashed/ground instant potato flakes
finely minced onion - about 2 Tbsp (optional)
finely minced parsley - about 1 Tbsp (optional)
oil for frying - doesn't take much


Method:
In a bowl, add the canned salmon, egg, onion, parsley and mix a bit with your hands or a fork.  Add the potato starch (or other binding agent)  Do not overwork this mixture.

Heat a fry pan on medium high with just a drizzle of oil to cover the bottom.

Make patties using a large tablespoon - you should get about 9 patties from this amount of salmon

Place patties into the hot pan and do not press down.  Allow them to cook for about 4 minutes or until brown on one side.  Flip over with a spatula (easiest when the patties are small as directed)  and cook until brown on the other side.

Serve with salad (and grits! if not during Pessah)

Enjoy.

I have found that children prefer the milder taste of pink salmon.  Thankfully, it is less expensive than the red canned salmon.


Recipe can easily be doubled or tripled according to the size of your family.

Easy Alfredo Sauce

 

Use a package of kosher cream cheese - put this in a milchig pan.

Pour some milk over it and grate heaps of parmesean cheese over it. Turn this on low. 

Chop up some parsley and chuck most of it in (save some for teh pretty!) 

Add one pressed clove of garlic.

Now, for added taste, use a bit of salt, pepper, a bit of cayenne and especially some nutmeg or allspice to give it that unique flavour. Let it all blend together over low heat until everything is melted and creamy. If it gets too thick, add some more milk.

I use the 1/3 less fat variety of cream cheese but I don't think it makes much difference.  Simply do one more push up the next day.  Or take the stairs.

Sometimes I will separate out some of the sauce and mix in a tablespoon or so of pesto. Very nice.

Serve with fettuccine pasta (or whatever you have in the house)  Oh, and bread.  And wine.

I will clean up this recipe a bit another day ~ I am currently finishing up the last of the leftover wine from Shabbat...as one does.

Old Fashioned Homemade Chocolate Pudding

When you absolutely, positive, NEED chocolate NOW!
This is a cornstarch (cornflour) based chocolate pudding.

Serves:  um....4?

• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups milk
• 1  tablespoon margarine or butter
• 1 teaspoon vanilla extract (sometimes I use half almond extract and half vanilla extract)

Directions

1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

 K (D)
Notes -  This is a quick and easy dessert and a favourite of children.  You may use a non-flavoured milk substitute.  Always use the best cocoa you can buy!  Use non-wheaten cornstarch/cornflour  Enjoy!  Can also omit the cocoa and make this plain vanilla - but I have no idea why anyone would want to do that :)

Portuguese-Style Piri-Piri Chicken

The flavours of this recipe are so delicious it will become a family favourite. Serve the chicken hot on rice or couscous, or cold with salad in pita bread, wraps or on sliced challah. If you don't have a slow cooker, or if you want to serve it for the evening meal, you can marinate the chicken in a casserole for a few hours, then cook (covered) in a pre-heated oven at 180 degrees C (350 F) for 40 minutes or until done.

Ingredients
20 ml olive oil (1 Tbsp. plus 1 tsp.)
juice of one lemon
2 teaspoons paprika
2 teaspoons dried oregano or one tsp of fresh oregano, chopped
3 teaspoons Nando's peri-peri sauce (kosher in AU!) or 1 teaspoon chili powder or use
the homemade peri-peri sauce below
2 cloves garlic, finely chopped
1 teaspoon salt (or to taste)
30 ml tomato paste (2 Tbsp.)
160 ml fruit chutney (heaping 2/3 cup) (I use mango chutney)
8 chicken thighs and legs, skin and fat removed


Preparation method:
1. Quickly brown the chicken pieces in a bit of olive oil - do not cook too long if using slow cooker
2.  Use some of the olive oil to grease the slow cooker (or casserole)
3.  Place the rest of the oil and all other ingredients except the chicken in the slow cooker or casserole and stir to mix.
4.  Remove any excess fat from the chicken pieces and place in the slow cooker or casserole dish.
5.  Stir to coat well with the marinade.
6.  Cover and cook on LOW overnight or place casserole on your blech over low heat.
7.  Serve hot on Basmati rice, with salad and bread.

This delicious recipe can easily be doubled.  You can also cook it more quickly for the evening meal by cooking in a conventional oven as directed at top of recipe.
This does make a great winter Hamin or Cholent, though.

Homemade Piri-Piri Sauce:

10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Pinch salt
Juice of ½ lemon
1/3 cup olive oil
2 Tbsp garlic powder or 2 fresh garlic cloves, pressed)
1/4 tsp corriander powder or 1 tsp chopped fresh corriander/cilantro

Place above ingredients into a blender or magic bullet and puree it all together.  Be careful to wash your hands or wear gloves when handling the chilis!

Delicious served warm or cold!