Challah

Makes two challot

Ingredients

21g dried yeast
225mls warm water
3 tbsps sugar
2 eggs
2 tbsps oil
2 tsps salt
500g all-purpose flour
Sesame seeds

Method

Place the warm water into a bowl, briefly stir the yeast and leave for 10 minutes. Beat in the sugar, eggs, oil, salt, and half of the flour. Add the rest of the flour and knead for 10-15 minutes. If the dough is too sticky, knead in some more flour. Transfer to a lightly oiled bowl, cover with a cloth and leave for an hour to rise.

Divide the dough by half, then each half into three pieces. Roll the pieces into long ropes and plait together to make two braided loaves. Leave covered for half an hour. Glaze with some beaten egg and sprinkle with seeds. Bake at 190 for about 30 mins.

Aubergine Parmigiana

Ingredients

3-4 aubergines
4 tbsps olive oil
Grated cheese

Tomato Sauce1 tbsp oil
1 shallot, chopped
1 tsp crushed garlic
400g chopped tomatoes
400g sieved tomatoes (passata)
1 tbsp tomato puree
1 tsp sugar
Salt and pepper
Chopped parsley/oregano/basil

Method

Slice the aubergines to 1/2 cm thick and mix with the olive oil to coat. Arrange the slices on baking trays and bake or grill on both sides until beginning to brown.
Meanwhile to make the tomato sauce, fry the onion and garlic in the oil  in a saucepan until the onion is soft. Add the remaining ingredients except for the herbs, and cook uncovered for 15 mins. Stir in the chopped herbs.
Spoon some tomato sauce into a large baking dish. Layer over a third of the aubergine slices, top with more sauce and sprinkle with the cheese. Repeat the layers twice more.
Bake at 180 for 40 minutes.

Baked Shakshouka

Ingredients
(serves 6)

Tomato Sauce (use 2 cups of it)
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, crushed
400g chopped tomatoes
400g passata/sieved tomatoes
1 tbsp tomato puree
Salt & pepper
1 tsp sugar
Parsley/oregano/basil

12 eggs
Fresh chopped parsley
Grated cheese
Olive oil
Cream or milk, to drizzle
Salt & pepper
Pitta bread

Method

To make the tomato sauce, fry the onion in the olive oil in a saucepan until soft. Add the garlic and cook for one minute. Add the tomatoes, salt, pepper and sugar, and simmer uncovered for 15 minutes until thickened. Lastly, stir in your choice of chopped herbs.

Pour the tomato sauce into a large baking dish, then sprinkle the parsley over. Crack each egg into a glass, then pour onto the sauce, spaced evenly apart.

Sprinkle over a layer of cheese and drizzle over some olive oil and cream; then season with salt and pepper.

Bake at 200 until the yolks are just set, about 12-15 mins. Serve with toasted pitta quarters.

Chocolate-Techina Puddings

Ingredients

Fondant centre
2 tbsps marge
1 tbsp sugar
3 oz chocolate

150g chocolate
4 tbsps/80g techina
4 eggs
60g brown sugar
3 tbsps sr flour

Method

For the fondant, melt the marge and sugar in a saucepan, then remove from the heat and stir in the chocolate until smooth. Pour into a bowl and freeze for 10 mins.

Meanwhile, melt the chocolate and techina in a saucepan. Whisk the eggs and sugar until thick, fold in the flour and then the chocolate-techina mix.

Divide the fondant between 8 greased ramekins, then cover with the batter. Bake at 220 for about 15 mins.

Broccoli Quiche

Ingredients
(serves 8)

Base
1 1/2 cups flour
100g marge
3 tbsps water

2 broccolis
1 leek
(or substitute other vegetables:
peppers, mushrooms etc)

4 eggs
300 mls double cream
100 mls milk
2 tbsps flour
salt, pepper, onion powder
3 tbsps grated cheese

Method

For the base, rub together the flour and marge until it forms crumbs. Mix in the water, then press the mixture into a large rectangle dish. Bake at 180 for 20 mins.

Meanwhile, cook the broccoli in boiling water for about 4 mins. Fry the leek in 1 tbsp oil until beginning to soften.

Whisk together the eggs, milk and cream, then mix in the flour and seasoning. Add the vegetables, and pour into the cooked base. Bake at 180 for about 45 mins.

Chicken Wraps - Fajitas

Ingredients

1 red pepper
 2 large shallot

Chicken
4 chicken breast fillets (for 8 servings)
dried parsley flakes
2 tsps crushed garlic
1 heaped tsp cumin
1 heaped tsp paprika
1/2 tsp turmeric
lemon juice
dried coriander
salt & pepper

To serve:
Tortilla wraps
Vegetables: lettuce/ avocado/ tomato
Techina

Method
Slice the chicken into thin strips. Mix together all the remaining ingredients for the marinade, then stir through the chicken and leave for 1/2 an hour.

Slice the red pepper, and cut the shallot into large pieces. Stir-fry with some olive oil in a large wok for 3-5 minutes until softened, then set aside in a bowl.

Heat some olive oil in the wok and stir-fry the chicken in two batches, for about 6-8 minutes or until cooked inside. Mix in the pepper and shallot and transfer into a dish.

To serve, fill the tortillas with the chicken, techina or sweet chilli sauce, and choice of vegetables.