Sourdough Waffles or Pancakes

Sourdough Waffles or Pancakes

Makes 1 dozen 8” waffles or 2 dozen 4” pancakes

The night before:

1 cup sourdough starter, directly from the fridge, stirred but unfed

2 cups Unbleached Flour (I use bread flour as that is what we keep around

2 tablespoons sugar (or sugar substitute, honey, etc)

2 cups non-dairy milk substitute with 2T vinegar or lemon juice (or buttermilk for dairy)

Mix all of this in a glass or non-metallic bowl and let stand overnight

Before you put your starter back in the fridge, remember to feed it the total amount of what you just removed – for this recipe that would be ½ cup water and ½ cup flour

In the morning:

In a big bowl add:
All of the overnight sponge

2 large eggs (checked and beaten lightly with a fork)

1/4 cup vegetable oil (or melted butter for dairy waffles or pancakes)

3/4 teaspoon salt

1 teaspoon baking soda
Fruit like blueberries, chopped strawberries, bananas, chopped peaches, etc (optional)

Heat your waffle iron or pancake griddle to medium high.
Stir above ingredients together.  Do not over mix the batter.  The batter will begin to foam or bubble.  This is because the acid in the starter sponge from the night before will react with the baking soda (a base).
GENTLY fold in the optional fruit.

When you can put a few droplets of water on either cooking surface and the water skittles about, you know the temperature is correct.  Follow manufacturer’s instructions if you are making waffles (the light turns on if they are done, am I correct?)

If you are making PANCAKES, pour some batter into a cup with a spout (we make parve pancakes)  I use a 2 cup glass Pyrex measuring cup.  This helps so the batter goes on the pan and not on the stove.

If you are making PANCAKES, watch the tops.  You will see the batter on the top begin to lose it’s wet shine and when bubbles begin forming and rising and breaking on the top, it is time to turn
them over.  Use a spatula and flip them one at a time.  I make 4” pancakes as they are easier to flip.

Cook on the other side until the bottoms are done.

Serve with copious amounts of fruit syrup, maple syrup or honey.

Enjoy!   

K (P) or dairy if you use dairy milk and butter

This recipe can be halved if you don't need as much for your family.  Also, cooled waffles or pancakes can be individually wrapped, frozen and then popped in the toaster for a quick meal.

Vegetable Tian - delicious way to use summer squash

My little granddaughter loves making the pattern of green, yellow, white and red and reciting the colours in Yiddish.


Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
Treif salt and pepper to taste
1 cup shredded Italian cheese

Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

K (D)

Falafel with Tzatziki Sauce

This past Shabbat we had falafel with Tzatziki sauce.  They were delicious when warm and also excellent the next day when cold.  You can use dried chick peas - rinse well, soak and cook overnight in crockpot or in a pot on the stove until tender.  I most often used canned garbanzo beans for ours.

*This can be served for pesach (Passover) if you eat Kitniyot. Use potato starch to bind together instead of flour.  During Pesach, use lettuce leaves instead of bread.  It is really delicious.  Many Vietnamese foods are wrapped in lettuce leaves when eaten and the fresh crunch is very nice.

    Ingredients For Falafel:  

    2 (15 ounce) can chickpeas (garbanzo beans), drained

    1 onion, chopped

    1/2 cup fresh parsley, roughly chopped

    1/2 cup fresh coriander/cilantro, roughly chopped

    2 - 3 cloves garlic, minced/pressed

    1 Tbsp ground cumin

    1/2 teaspoon ground turmeric

    1 teaspoon salt

    1 dash pepper

    1/8 teaspoon cayenne pepper

    Juice of one lemon

    3/4 cup wheat flour or fine matzah meal.  Potato starch or chickpea flour can also be substituted.

    2 eggs

    Oil for frying

Do you have a food processor?  Oh, you lucky people!  If so, now is the time to use it.  If you do not own one, don't worry.  People have been making falafel for centuries by mashing and chopping.  If you will be making without a food processor, warm the drained garbanzo beans and they will mash easier. 

Method:

Drain the garbanzo beans and put into your food processor.  Then add the remaining ingredients (Except for the eggs and the oil) and process until fairly smooth.  Taste and adjust seasoning BEFORE you add the egg.

Once the falafel dough tastes right, add the beaten eggs and process again.
It should be about the consistency of play-doh or peanut butter cookie dough.  If too dry, add more lemon juice or a bit of water. 

Use a 1/8 cup measuring cup or a 2 Tbsp scoop to make individual balls of falafel mix.  Press them slightly between your hands
so they are more flat than round - they will fit into the bread easier.

Place on lined baking tray and refrigerate until ready to cook.

                                          

Heat 1/2 inch vegetable oil in fry pan until hot - 350ºF/175ºC if you have a thermometer

Carefully add falafel balls to hot oil and fry until the bottom side is brown.  Using a thin spatula, fork or chopsticks, flip the falafel balls over to fry the other side until brown.  Remove from oil when cooked and place on absorbent paper to drain.

Continue frying until all are cooked.

We like to eat our falafel with flat bread, avocado, cucumber, tomato, sliced red onion and lemon slices.
Homemade tzatziki sauce is very easy to make. If you will be having the dairy sauce with these, crumbled feta is also excellent with falafel. 

If you do not want dairy, serve with lots of lemon slices. 

K (D) with tzatziki sauce or (P) with lemon slices 
*Kosher for Pesach (Passover) with adjustments at top of recipe

Tzatziki Sauce

Home made Tzatziki is quick and easy to make.  Some add mint and some add dill.  Either is good.  It is excellent with falafel and also makes a nice dip.

    For Sauce:
  
    16 oz plain yoghurt (non-fat may be used) We find Greek-Style is best as it is thicker

    1 cucumbers - peeled and finely chopped

    1 teaspoon dried dill weed or 1 tablespoon fresh, finely chopped (or mint, if that is your choice)
   
    Juice of one lemon

    1-2 cloves garlic, pressed or minced

    salt and pepper to taste

    Method:

    Mix all ingredients together.  Taste and adjust seasoning. 
    Let stand, covered, in the refrigerator for a minimum of 30 minutes.

Kosher for Pesach (Passover)

K (D)

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.

New York Style Cheesecake - Baked

This is an easy and foolproof recipe for New York style cheesecake as long as you follow the directions.


Do you have a dairy springform pan?  If not, you should get one.  They are indispensable - Dairy tortes and dairy desserts (such as Chocolate Mousse Pie) can be made using the same pan.

Ingredients:

1-3/4 cups  Graham Cracker Crumbs or other crisp, plain cookie crumbs

1/3 cup  butter, melted

1-1/4 cups  sugar, divided

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

1 cup  good quality Sour Cream

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

3 eggs, beaten

Method:
Preheat oven to 350°F/175ºC

Crust:

Mix together graham or cookie crumbs, butter, and 1/4 cup sugar; press onto bottom and slightly up the sides of a 9-inch springform pan.  Bake in pre-heated oven for 10 minutes and then remove to a rack to cool completely. 

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.

Pour into cooled crust and then bake 1 hour to 1 hour 10 min. or until centre is almost set.
Turn off the oven but leave cheesecake inside oven with door held open for one hour (use a tea towel to help keep it ajar if necessary) before removing to cool completely on a rack.  If a crack appears in the centre of the cheese cake when cooling do not worry - this happens more often than not.

Refrigerate cheesecake 4 hours minimum before serving.

Toppings: 

My daughter loves raspberry sauce on her cheesecake.  I often just melt a good quality seedless raspberry jam in a pan, adding a bit of water, until it is the consistency of a sauce.  Drizzle on plate before serving cheese cake and drizzle a bit of the sauce on the top. 

Lemon curd can also be spread on top of the chilled cheesecake before serving.  If you prefer strawberries, sliced fresh strawberries would be nice or a sauce made from strained and thinned strawberry jam would be lovely. Blueberry is good but will turn the top of the cheesecake a blackish colour - best to serve as a drizzle on the plate and on top on individual servings. 

To serve:  When cutting creamy-textured desserts, such as cheesecake, it helps to have a thin sharp knife and to chill it ahead of time.  Carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts.
 
**I use Neufchatel Cheese - it is a lower fat version of cream cheese but the results will be the same.

Recipe makes 16-20 servings - depending on the appetites of your guests
This cheesecake can be make Kosher for Pesach if the crust is omitted.

K (D)

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)

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

Caesar Salad

There are several varieties of Caesar Salad dressings but I have found that this one is liked by anyone who has eaten it.  My daughter and I developed it together and it is still a family favourite.

Instead of raw or coddled egg, this recipe uses mayonnaise.  This avoids the risk of contamination by salmonella.

Get out a medium-sized bowl
Add in this order:
1-2 cloves garlic, pressed or smashed into a bowl
1-2 anchovies (or anchovy paste) pressed or smashed into the garlic in the bowl.
A touch of cayenne pepper or a dash of Tobasco, mashed into the garlic and anchovies
Two shakes of Worcestershire sauce (and YES, I had to take out the bottle to spell that!)
Smash it all together and then mix in an egg-sized blob of Best Foods (or Hellman's) mayonnaise (It is not sweet)
Mix well and then add the juice of one lemon.
Add some olive oil, mixing as you go until you get the desired consistency.
Taste and then add salt and freshly cracked pepper until you like what you have.

*Now...some people do not mix dairy and fish. Some only have this rule for liquid dairy and fish - if you allow cheese and fish, then add some freshly shaved Parmesean cheese. I do.

Wash cos/romaine lettuce three times, checking carefully for insects. Tear into salad-sized pieces. Towel dry or put in a salad spinner. Chill.

When serving, add salad greens to the bowl of dressing. Place on cold plates and top with croutons and Parmesean cheese (optional) for serving.

This should make enough dressing for 2 LARGE main-dish salads.

I usually make twice this much so I can have some for lunch the next day. I only use dressing and croutons on the portion I will immediately consume. That way everything stays crisp.

Enjoy.

K (P) or (D) 

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 English Muffins

Ingredients:
1 T. dry active yeast dissolved in 1/2 C. tepid water
2 T. instant mashed potatoes softened in 1/2 C. boiling water
1 C. cold milk/milk substitute, plus driblets of water, if needed
2 1/2 C. flour baking flour 3-quart mixing bowl

*To be added after first rise:
1 1/2 t. salt dissolved in 3 T. tepid water

2 to 3 T. butter/margarine/oil, (softened if using butter or margarine)

Method:Into the instant potatoes, beat the cold milk/milk substitute and stir it along with the dissolved yeast into the flour.
Beat vigorously for a minute or so with a wooden spoon to make a smooth, loose thick batter, heavier than the usual pancake batter, but not at all like conventional bread dough. (Beat in driblets of water if batter is stiff rather than loose)

Cover with plastic wrap and let rise, preferably at room temperature until batter has risen and large bubbles appear in the surface (usually about 1 1/2 hours, depending upon the temperature of the room).

Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface-- about 1 hour (or overnight!) at room temperature.

Brush insides of English muffin rings (or tuna cans about 3" in diameter with tops and bottoms removed) generously with butter/oil.

Butter/oil surface of griddle or frying pan lightly and set over moderate heat. When drops of water placed on the pan surface begin to dance, the heat is about right.

Spoon or scoop batter into the ring--batter should be about 3/8" thick. Cook the muffins slowly on one side until bubbles pierce through the top surface and until almost the entire top changes from a wet ivory white to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat (regulate heat so that the bottoms of the muffins do not colour more than a medium or pale brown).

Turn the muffin rings over on the griddle and lift the ring away from the muffin. Continue cooking the second side until lightly browned and dry (probably less than 1 minute).

Cool the muffins on a rack. Once cool, split in half horizontally with a table fork.

Toast under your broiler as these fresh ones are moister than the ones from the supermarket or bakery.

The batter can be mixed up the evening before use and the muffins can then be baked in the morning.
K (D) or (P)

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!