Peanut Butter Chocolate Shortbread

Ingredients

115g marge
1/2 cup brown sugar
2 cups plain flour
2-4 tbsps water
1/2 cup peanuts
1/2 cup pretzel pieces

Frosting
250g peanut butter
125g icing sugar
30g melted marge

Topping
175g dark chocolate
60g marge

Method

Cream the marge and sugar, then mix in the flour and water. Press into a dish, then press the peanuts and pretzels into the base. Bake at 180 for 20 mins.

Mix together the ingredients for the frosting, spread over the base, and refrigerate until cool.

Melt the chocolate and marge, and pour it over the frosting, then leave to set. Cut into bars.

Lotus Oatmeal Bars

Ingredients

115g marge
200g lotus spread
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups oats
1 cup sr flour
1 tsp cinnamon
3/4 cup chocolate chips

Method

Beat together the marge, lotus spread and sugar. Whisk in the eggs and vanilla essence.
Mix in the flour, oats and cinnamon, then the chocolate chips.
Spoon into a lined baking tin and bake at 180 for 20-30mins. Cut into bars while still warm.
Drizzle with melted lotus spread.

Lotus Blondies

Ingerdients

1/3 cup oil
2 eggs
1 cup brown sugar
1 tsp vanilla essence
1/4 tsp cinnamon
130g lotus spread
1 cup sr flour
1 cup chocolate chips (white, dark, or a mixture)

Method

Mix the oil, eggs, sugar, vanilla essence and cinnamon until combined. Stir in the lotus spread, then the flour. Fold in the chocolate chips. Bake at 180 for about 1/2 an hour.
Drizzle with melted chocolate and 2 tbsps melted lotus spread, then leave to set.

Butterscotch Sponge Pudding

Ingredients

190g sr flour
125g brown sugar
90 mls oil
125mls water
1 egg
1 tsp vanilla essence

Sauce
1/4 cup brown sugar
1 tbsp flour
350 mls boiling water
2 tbsps syrup
1 tbsp oil

Method

For the sponge, mix the oil, water, egg and vanilla essence into the flour and sugar. Spoon into a greased dish.
Sprinkle the sugar and flour over the batter. Mix the syrup, oil and boiling water, and slowly pour over the pudding mixture. Bake at 180 for 40-45 minutes.
Serve hot with custard or vanilla ice cream.

Lotus Fudge Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

100 mls oil
2 eggs
1 cup sugar
1 tsp vanilla essence
1 cup (260g) lotus spread
1/4 cup sr flour
1/2 tsp cinnamon

1-2 tbsps lotus spread

Method

Mix the flour, marge and sugar to make crumbs, then add the water. Bake at 180 for 15 mins.

Mix the oil, eggs, sugar and vanilla essence. Stir in the lotus spread, flour and cinnamon. Bake at 180 for 30-40 mins.

Melt 1-2 tbsps lotus spread and drizzle over the baked pie, then leave to set.

Halva Brownies

Ingredients
1 cup oil
3 tbsps water
1 3/4 cups sugar
3 eggs
1 1/2 cup flour
3/4 cup cocoa
150g raw techina
75g sugar
100g halva

Method

Mix the oil, water and sugar. Beat in the eggs, then the flour and cocoa. In a separate bowl, mix the techina with the 75g sugar.
Spread 1/2 the brownie mix into a lined baking pan. Spoon over the techina, then the rest of the batter, and swirl the techina through it with a knife. Crumble the halva over the top.
Bake at 180 for about 40 mins.

Variation: Lotus Spread Brownies
Instead of the techina and halva, melt 200-250g Lotus Spread. Pour it over the brownie batter in the pan, and swirl through.

Chocolate Magic Custard Cake

*Dust with icing sugar!!

Ingredients

4 eggs, separated
1 1/2 cups sugar
115mls oil
1/2 tsp vanilla essence
3/4 cup plain flour
1/2 cup cocoa
2 1/2 cups milk

Method

Whisk the egg yolks and sugar, then add the oil and vanilla. Mix in the flour and cocoa, then gradually beat in the milk.
Whip the egg whites until stiff, then fold into the mixture. Pour into a large lined tin and bake at 160 for 50-60 mins. Refrigerate and serve cold, dusted with icing sugar.

Honey Cake

Ingerdients

3 eggs
1 1/4 cups (425g) honey
1 cup brown sugar
1 cup oil
1/2 cup sweet red wine
2 tsps coffee dissolved in 1/2 cup + 2 tbsps (150 mls) boiling water
3 1/2 cups (450g) sr flour
2 tsps cinnamon
1 tsp ginger
1/2 tsp cardamom

Method

Whisk the eggs with the honey and sugar, then stir in the oil, coffee and wine. Mix this into the flour and spices. Pour into two medium tins (or cupcake cases), and bake at 170 for 45 mins.

Nutella Brownies

Ingredients

2 eggs
75 sr flour
315g Nutella


Method

Mix the ingredients together, spoon into 12 cupcake cases, and bake at 180 for 18-20 mins.

Lotus Cream Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

145g lotus spread
300mls whipping cream
6-8 lotus buscuits, crumbled

Method

Mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 20 mins.

Whip 250mls of the cream. Melt the lotus spread and fold in the cream. Pour into the crust. Whip the rest of the cream, and spread over the top, then sprinkle over the lotus biscuit crumbs. Freeze until set.

Mango-Coconut Crumble Pie

Ingredients

1 3/4 cups flour
100g dessicated coconut
135g marge
3 tbsps sugar
2 tbsps water
5 large mangoes

Method

Mix the flour, coconut, marge and sugar to make crumbs, and set aside 1/3. Add the water to the rest of it, then press the mixture into a pie dish. Bake at 180 for 20 mins.
Peel and dice the mango, and mix with some more coconut if you like. Spoon the mango over the base, sprinkle over the crumble, and bake for 15 mins until golden brown.

Nutella Pie

Ingredients

Base
150g marge
2 cups flour
1/3 cup sugar
2 tbsps water

3 tbsps cornflour
1 1/2 cups milk
1 1/2 cups cream
315g Nutella

Method

Mix together the flour, marge and sugar to form crumbs. Sprinkle 1/3 of this onto a baking tray. Add the water to the rest, and press the dough into a round pie tin. Bake the base and the crumble on the tray at 180 for 20 mins, then leave to cool.

Whisk the cornflour into 1/4 cup of the milk, and set aside. Add the rest of the ingredients to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornflour mixture. Bring to the boil, stirring constantly, then cook for 2 mins or until thickened. Pour into the cooled crust and refrigerate until set.

Aubergine and Mushroom Bake

Ingredients

1 large aubergine
1 large onion
1 tsp oregano
1/2 tsp salt
3 garlic cloves, crushed
500g mushrooms, sliced
1/2 tsp black pepper
400g canned chopped tomatoes
Breadcrumbs

Method

Saute the mushrooms, onion, garlic, salt and oregano, cover and cook for about 7 minutes, then cook uncovered for 2 mins or until the liquid evaporates.
Meanwhile slice the aubergine, place on a baking tray with cooking spray, and grill on both sides for about 3 mins each,
Spoon half of the mushrooms into a large dish, arrange half of the aubergine slices on top, sprinkle over some black pepper, then top with half of the tomato sauce. Repeat another layer. Bake covered for about 1 hour, then sprinkle with breadcrumbs and grill until golden.

Serves 8

Healthy Oatmeal Peanut Butter Bars

Ingredients

1/2 cup brown sugar
250g peanut butter
2 tsps vanilla essence
1 cup flour
1 cup oats
1 tsp baking powder
1/2 cup water
1/2 cup chocolate chips
1/2 cup dried cranberries

Method

Whisk the sugar and peanut butter until smooth. Mix in the vanilla essence, then add the flour, oats and baking powder. Gradually mix in the water to make a dough, then fold in the chocolate chips and cranberries.
Press into a lined baking pan, and bake at 180 for 17-20 mins.
Cut into bars, and store in the fridge.

Beef Kebabs

Ingredients

1 kilo minced beef
1 onion, chopped finely
Parsley, chopped
2 tsps cumin
1 tsp turmeric
1 tsp garam masala
1 tsp ground coriander
1 tsp salt
Pepper

Method

Mix together all the ingredients. Form into small patties and place on a lined tray. Bake or grill for about 5 mins on each side.

Zaatar Chicken

Ingredients

Chicken breast, sliced - 1 kilo
4 tbsps oil
6 tbsps zaatar
4 tbsps silan
1 tsp salt
Pepper

Method

Mix the oil, zaatar, silan, salt and pepper. Mix with the chicken slices in a large bowl and leave in the fridge to marinade.
Transfer to a dish and roast for 1/2 an hour.
Top with sunflower seeds and parsley just before serving.

*serves 8

Mocha Walnut Cake

Ingredients

4 eggs
3/4 cup sugar
200g ground walnuts
100g sr flour
2 1/2 tsps baking powder
1 tsp instant coffee
1 tbsp cocoa
2 tbsps boiling water

Ganache
90g dark chocolate
60g marge
1 tsp instant coffee dissolved in 1 tbsp boiling water

Method

Whisk the eggs and sugar, then mix in the ground walnuts, flour and baking powder. Dissolve the coffee and cocoa in the water and add to the cake batter. Pour into a lined tin and bake 20-25 minutes.
Melt together the ingredients for the ganache, and when the cake is done pour it over the top and leave to set.

Variations:

Mocha Glaze - mix all ingredients together and pour over the cake.
100g icing sugar
1/2 tbsp cocoa
1/2 tsp instant coffee dissolved in 3 tbsps boiling water
1 tsp marge

Mocha Cream - dissolve coffee in a spoon of cream, whisk in remaining ingredients until thick.
1/2 tsp instant coffee
1/2 cup whipping cream
1/4 cup sugar
2 tbsps cocoa

Chocolate Peanut Butter Ice Cream Crumble

Ingredients

1 1/2 cups flour

1 cup oats

3/4 cup brown sugar

125mls oil

Ice Cream

3 cups whipping cream

2/3cup icing sugar

200g peanut butter

1/3 cup cocoa

Fudge Ripple

1/2 cup sugar

1/3 cup golden syrup

1/2 cup water

6 tbsps cocoa

Method

For the base, mix together all the ingredients. Press 2/3 into a pan, place the rest of the crumbs on a baking tray, and bake for 15-20 mins.

To make the ice cream, whisk the peanut butter and cocoa with 3/4 cup of cream until smooth. Whisk the rest of the cream and sugar until it forms soft peaks, then fold in the peanut butter mixture.

For the fudge ripple, whisk all the ingredients in a saucepan over medium heat until it bubbles at the edges. Bring to the boil and simmer for 2 mins, still whisking. Remove from heat and chill completely before using.

To assemble the ice cream crumble, pour the ice cream mixture onto the base, and swirl in 3/4 of the fudge ripple sauce. Sprinkle over the crumble and drizzle with the  remaining sauce. Freeze.

Remove from the freezer 10 mins before serving.

* 15 servings

Cinnamon Rolls

Ingredients

3 cups sr flour
4 tbsps sugar
90g margarine
3/4 cup water
1 egg
1 tsp vanilla essence

Filling
1/2 cup brown sugar
3 tsps cinnamon

Syrup
90g marge
3/4 cup brown sugar
3 tbsps syrup
1/2 cup chopped pecans

Glaze
55g icing sugar
2 tbsps marge
1tbsp water
1/2 tsp vanilla essence

Method

For the dough, rub the margarine into the flour and sugar, the mix in the egg, water and vanilla essence, and knead until smooth. Roll out flat into a large rectangle.

Mix the filling ingredients and sprinkle over the dough, including the edges. Roll up the dough, slice into about 15 pieces, depending on the size and shape of the pan.

To make the syrup, melt the marge, sugar and syrup in a saucepan and simmer for 2 mins. Pour 1/3 into the pan, and lay the cinnamon roll slices in it. Mix the pecans into the syrup and pour half of it over the cinnamon rolls. Bake 20-25 minutes. When done, pour over the rest of the syrup.

For the glaze, melt the marge and mix the icing sugar, water and vanilla essence, then leave for a few minutes to cool and thicken. Drizzle it over the cinnamon rolls.

Variation: for an egg-free version, omit the egg and use 1 cup water, or as needed.

Magic Lemon Custard Cake

Ingredients

4 eggs, separated
1/2 cup sugar
1/2 cup icing sugar
115 mls oil
3 tbsps lemon juice
Zest of 1 large lemon
115g plain flour
480 mls milk

Method

Whisk the egg yolks and sugar, then add the oil, lemon juice, zest and flour. Gradually mix in the milk.
Whisk the egg whites until stiff, then fold them in. Pour into a lined tin and bake for 45 mins or up to an hour, until the top is cakey and the middle custard layer is just set.

Coffee Cream Cake

Ingredients

1 1/4 cups sr flour
1/4 cup cocoa
4 eggs, separated
1 cup sugar (200g)
1/2 cup water

Coffee Sauce
250 mls single cream
150 mls milk
1/3 cup strong, sweetened coffee

Coffee Cream
500 mls double cream
2 tbsps icing sugar
1 tsp instant coffee

Method

To make the cake, whisk the egg yolks, sugar and water, then fold in the flour and cocoa. Whisk the egg whites until stiff, then fold them into the mixture.
Pour into a large lined tin and bake for about 1/2 an hour.

For the sauce, cook the cream, milk and coffee over a low heat for 3-5 mins. When the cake is done, poke holes all the way through with a skewer, and gradually pour the liquid over until it has been absorbed. Leave to cool.

In a large bowl, stir the coffee with 2 tbsps of the cream until it's dissolved. Whisk in the remaining cream, and when it starts to thicken, add the sugar, and whisk until stiff.
Spread the cream over the cooled cake, and grate some chocolate over the top to garnish.

Coconut Pecan Bars

Ingredients

3 eggs
1 cup sugar
90 mls oil
3/4 cup flour
1 1/2 cups dessicated coconut
1 cup chopped pecans
1 1/4 cups chocolate chips

Method

Whisk the eggs and sugar, then add the oil, flour and coconut. Mix in the pecans and chocolate chips. Spread into a lined pan and bake at 180 for 1/2 an hour.

Pecan Halva Cake

Ingredients

85g marge
100g sugar
2 eggs
1 tsp vanilla essence
200g sr flour
100mls water

Topping
30g marge
120g pecans, chopped (can also use walnuts)
1 tsp cinnamon
25g brown sugar
170g plain halva, broken into pieces

Method

Whisk the marge and sugar, then add the eggs and vanilla essence. Mix in the flour and water alternately.

For the topping, melt the marge and mix in the pecans and cinnamon. Divide the mixture, and mix the sugar into half of it.

Spread half the cake batter in a pan, and scatter over the sugarless nuts and the halva pieces. Spread the remaining batter over this, and sprinkle the sugared pecans on top.

Bake for about 40 mins at 160C.

Peanut Butter Chocolate No-Bake Cookies

Ingredients

1 cup each of oats, cranberries, chocolate chips, and peanuts
OR
1 cup each of rice krispies, broken up pretzels, cranberries and peanuts.
190g peanut butter
30g icing sugar
1/4 cup silan
1/4 cup brown sugar
1 tsp vanilla essence

Method

Mix together the oats, cranberries, chocolate chips and peanuts (or rice krispies, pretzels, etc)
In a saucepan over a low heat, combine the remaining ingredients until smooth. Mix with the dry ingredients.
Roll into balls and place on a lined tray or in a single layer in a container, then store in the fridge to become firm.

Variation: Chocolate Peanut Butter Drops
Dry ingredients as above
190g peanut butter
1/3 cup sugar
1/3 cup silan
1/2 cocoa
1/4 cup water

Melt the ingredients in a saucepan over a low heat. When combined, mix in the dry ingredients. Drop teaspoonfuls onto lined trays, and leave in the fridge to set.

Healthy Breakfast Cakes

Ingredients

3 eggs
1/2 cup sugar
1 tsp vanilla essence
1 cup water
3/4 cup sr flour
3/4 cup oats
1/2 cup apple sauce
Fillings of your choice: fruit, jam, chocolate chips etc

Method

Whisk the eggs, sugar and vanilla essence. Alternate mixing in the flour and oats, with the water, then add the apple sauce.
Spoon into 24 cupcake cases, and drop a teaspoon of your choice of fillings in the centre of each.
Bake at 180 for 15-20 mins.

Mushroom Burgers

Ingredients

600g mushrooms, finely diced
1 onion, diced
Crushed garlic
1/2 cup breadcrumbs
2 eggs
2 tbsps soy sauce
Parsley
Salt, pepper

Method

Saute mushrooms, onion and garlic for 10 minutes or until liquid evaporates. Roughly mash, then mix in the remaining ingredients.
Form into 8-10 burgers, and place on a lined tray. Grill on each side for 8-10 mins.

Lentil Loaf

Ingredients

1 cup lentils (200g)
2 1/2 cups stock
2 cloves garlic, crushed
1 onion, chopped
Coriander
1/2 tsp cumin
Salt, pepper
400g chopped tomatoes
1 egg
3/4 cup breadcrumbs

Glaze
2 tbsps ketchup
1 tbsp silan
1 tbsp soy sauce

Method

Boil the lentils in the broth for 15 mins. If the liquid evaporates, add some water.
Saute the onion, garlic, coriander, cumin, salt and pepper.
Combine with the cooked lentils, chopped tomatoes, egg, and breadcrumbs.
Transfer to a lined loaf pan. Mix the ingredients for the glaze and spread over the top.
Bake covered at 180 for 1/2 an hour, then 15 mins uncovered.

Variation: Lentil Casserole
As above, saute onion, garlic, coriander, cumin, salt and pepper. Add 1 cup lentils, 1 cup water, and 400g chopped tomatoes. Transfer to a casserole dish and bake covered for 45 mins, then uncovered for 15 mins.

Chocolate Fudge Oatmeal Bars

Ingredients

1 1/4 cup sr flour
1 1/4 cup oats
1 cup brown sugar
1 tsp vanilla essence
125 mls oil
1 egg

Chocolate Fudge
2 cups/350g chocolate chips/dark chocolate
4 tbsps oil
3 eggs
1/2 cup flour
1/2 cup brown sugar

Method

Mix together the flour, oars, sugar, vanilla and oil. Set aside 1/3 of this mixture, and add the egg to the rest of it. Press the mixture into a lined baking pan, and bake at 180 for 10 mins.

For the fudge, whisk the eggs, oil, flour and sugar. Melt the chocolate chips, then mix it in. Pour this over the crust, and crumble over the remaining oats mixture. Bake for 35 mins.

Leave to cool before slicing into bars - or serve hot with vanilla ice cream.

Variations: Instead of the fudge, make a fruit, jam, or lemon filling.

Cinnamon Sugar Bars

Ingredients

75g marge
1 1/3 cups sugar
1/4 cup oil
2 eggs
1/4 cup water
1 tsp vanilla essence
2 cups sr flour

1/4 cup sugar
1/2 tbsp cinnamon

Method

Whisk together the marge, sugar, oil, eggs, water and vanilla essence until blended. Stir in the flour. Spread the mixture into a lined baking pan. Mix the sugar and cinnamon, then sprinkle it over the batter. Bake at 180 for 20 mins. When cooled slightly, cut into bars.

Cinnamon Balls

Ingredients

500g ground almonds
225g sugar (use half caster and half icing sugar)
4 egg whites
2 tbsps cinnamon
Icing sugar to coat

Method

Whisk the egg whites until stiff peaks form, then mix in the remaining ingredients. Form into balls. Bake for 10-12 mins. While they're still warm, roll them in icing sugar to coat.

Lemon Bars

Ingredients

1 Pie base, baked
4 eggs
1 1/2 cups sugar
1/3 cup lemon juice
Zest of 1 lemon
2 tbsps marge, melted
2 tbsps cornflour

Method

Whisk the eggs and sugar. Beat in the lemon juice, zest, marge and cornflour.
Pour this into the baked pie base, and bake at 180 for 20-30 mins or until set.

Variations:
- Meringue topping: Whisk 4 egg whites until stiff, then gradually whisk in 150g sugar and 2 tsps cornflour. Bake the lemon bars for 20 mins, remove from the oven, spread the meringue mix over it, and return to the oven for another 20 mins - cover with foil if the meringue starts to get too brown.
- Crumble topping: Mix 1/3 cup flour with 30g melted marge and 1 1/2 tbsps sugar. Either bake the crumbs separately and sprinkle over the lemon bars when they're done, or partially bake the lemon bars, then sprinkle with the crumbs and finish baking.

Lemon curd filling (for Lemon Meringue Pie):
1 1/4 cups water
1/2 cup lemon juice
200g sugar
4 tbsps cornflour
45g marge
3 egg yolks

Method
In a saucepan over low heat, whisk the water and lemon juice into the cornflour. Stir in the sugar and egg yolks. Heat gently, then add marge and bring to the boil and simmer for 2 mins until thick. Pour into the base. Spoon the meringue over the top and bake for 25 mins.

Pesach Chocolate Chip Cookies

Ingredients

140g marge
1 cup sugar
2 tbsps syrup
2 eggs
1 cup ground almonds
1 cup potato flour
3 tsps baking powder
1 3/4 cups chocolate chips

Method

Cream together the marge, sugar and syrup. Mix in the eggs, then the ground almonds, potato flour and baking powder. Mix in the chocolate chips.

Drop teaspoonfuls onto lined trays, spaced apart. Bake at 190 for 12-15 mins. They will spread so if they stick together just cut them to separate.

Variation: To make them with flour, replace the ground almonds, potato flour and baking powder with 2 cups sr flour, and use 175g marge.

Strawberry Macaroon Pie

Ingredients

1 pie base
500g strawberries (or other fruit)
3 tbsps sugar

Macaroon Topping

3 eggs
3/4 cup sugar
4 tbsps water
2 tbsps marge
1 tsp almond essence
150g flaked coconut
3/4 cup ground almonds
1/4 cup potato flour
Flaked almonds

Method

Cut the strawberries into large pieces and mix with the sugar. Pour into a baked pie base.
Whisk the eggs, sugar, water, marge and almond essence. Stir in the coconut, ground almonds and potato flour. Spread this over the strawberries. Sprinkle over some flaked almonds and bake at 180 for 30 mins.

Pesach Pie Base

Ingredients

1 cup ground nuts (almonds, walnuts etc)
1/4 cup potato flour
1/4 cup matza meal
45g marge, melted
3 tbsps sugar
2-3 tbsps water

Method

Mix together all the ingredients, and press the mixture into a dish. Bake at 180 for 20 mins.

Chocolate Peanut Butter Pudding Pie

Ingredients

Base + crumble topping
1 1/2 cup flour
120g marge, melted
3 tbsps brown sugar
2-4 tbsps water

Pudding
2/3 cup sugar
1/2 cup cocoa
4 tbsps cornflour
4 cups milk
230g chocolate chips
2 tbsps marge
130g peanut butter

Method

For the base, mix together the flour, marge and sugar until crumbs form. Set aside 1/3 of this. Add the water to the rest of the crumbs, then press into a tin. Bake at 180 for 20 mins. Meanwhile spread the crumbs onto a tray and bake until golden brown.

Place sugar, cornflour and cocoa in a saucepan over medium heat with 1 cup of the milk. Whisk together and gradually whisk in the rest of the milk (3 cups). Bring to the boil, and simmer for 3-5 mins or until it thickens.
Stir in the chocolate chips and marge until melted, then stir in the peanut butter.
Pour into the baked base and refrigerate until set. Then sprinkle the crumbs over.

Serves 10-12

Custard Tart

Ingredients

Base
1 cup flour
90g marge
1 1/2 tbsps sugar
2 tbsps water

400 mls double cream
200 mls milk
4 eggs
70g sugar
1 tsp vanilla essence
Cinnamon
Optional: sliced fruit

Method

Mix together the flour, marge and sugar until crumbs form, then add the water. Press the mixture into a pie dish and bake at 180 for 20 mins/
For the custard, whisk the eggs, sugar and vanilla essence. Bring the cream and milk to the boil, then slowly whisk this into the eggs. Pour into the base and sprinkle with cinnamon. Bake at 170 for 40 - 50 mins, depending on how deep the dish is. If it starts to get dark on top, cover with foil and continue baking.
Keep refrigerated and serve cold. You can also arrange sliced fruit on top.

Serves 8

To make enough to serve 12, do 1 1/2 times the amounts for the base, and for the custard change the amount to 500mls cream, 300mls milk, 5 eggs and 100g sugar.

Nutella Swirled Peanut Butter Banana Cake

Ingredients

3 ripe bananas, mashed
125g peanut butter
1/4 cup oil
1 egg
3/4 cup sugar (brown or a mixture)
200g sr flour (or plain + 1 1/2 tsps baking powder)
160g chocolate chips
3 tbsps Nutella

Method

Whisk together the bananas, peanut butter, oil, egg and sugar. Fold in the flour, then the chocolate chips.
Spread the batter into a lined tin, drop the Nutella over the top and use a knife to swirl in.
Bake at 180 for 45 - 50 mins.

Variation: For regular banana cake, use 2 eggs and 100g margarine instead of the peanut butter.

Silan Glazed Breaded Chicken

Ingredients

800g chicken breast slices or strips
1 egg
1 cup breadcrumbs
Paprika, ground coriander

Glaze
1/2 cup silan (or silan and sugar)
2 tbsps soy sauce
2 tbsps ketchup

Method

Place the chicken in a large bowl. Beat the egg and add it to the chicken, stirring so that the pieces are covered. Then stir in the breadcrumbs with the spices. Grease a roasting dish and place the chicken in it (it doesn't have to be a single layer). Bake at 180 for about 1/2 an hour.
Mix the ingredients for the glaze, then pour over the chicken. Bake for another 20 minutes, or until done.

Serves 10.

Iraqi Hamin

Ingredients

600g chicken breast, cubed
2 tbsps oil
1 onion, diced
2 tsps crushed garlic
2 tsps garam masala
1/2 tsp turmeric
1 tsp paprika
1 tsp salt
1/2 tsp cardamom
2-3 grated carrots (optional)
2 celery stalks, chopped (optional)
375g chopped tomatoes
2 cups rice
3 cups water


Method

Stir fry the chicken with the onion and spices until almost cooked through. Add the carrot, celery, chopped tomatoes, and rice, and stir until the rice is no longer translucent. Add the water, bring to the boil and cook for a couple of minutes until the water has reduced.

Turn down the heat and cook for 20-30 mins.

Variation: Transfer to a lined dish and cover. Cook in the oven at 150 for about 1 1/2 hours.

Serves 10-12

Baked Kibbe

Ingredients

1kg mince meat (beef or lamb)
1 cup bulgar
1 large onion, diced
3 tbsps fresh chopped parsley
1 tbsp chopped coriander
2 tbsps oil
2 tsps salt
3/4 tsp garam masala or hawaij spice
1/2 tsp cinnamon
1 egg
100g pine nuts or sunflower seeds

Method

Rinse and soak the bulgar for 15 minutes, then drain. Place some of the onion in a frying pan. In a large bowl, mix the meat with the rest  of the onion, and the herbs and spices. Take 1/3 of this and fry it with the onion until cooked through, then stir in the pine nuts. Mix the egg and the burgul with the other meat mixture, and layer half of it into a lined tin. Then do a layer of meat and pine nuts, then top with the rest of the mixture.
Brush with oil and bake for 40 minutes. Grill until the top is browned, then cut into diamond shapes.

Serves 12.

Mushroom Barley Soup

Ingredients

1/2 cup barley
2 cups water
550g mushrooms, diced
1.25 litres stock

Method

Put the barley in a saucepan with the water, bring to the boil, simmer for about 1/2 an hour or until soft, then drain.
Cook the mushrooms in the stock for about 15 mins. Using a hand blender, blend the mushrooms in the stock, until mostly smooth, but leaving some mushroom pieces. Stir in the barley, heat through and serve.

Pretzel Peanut Butter Brownies

Ingredients

Brownies (use this recipe, to make a 7 x 11" pan)
60g dark chocolate
100g pretzels (1 1/2 cups)

Peanut Butter Frosting
250g peanut butter
100g icing sugar
50g melted marge

Method

Make the brownies according the recipe. Meanwhile melt the chocolate in a saucepan and stir in the pretzels to coat them. Transfer to a container and leave in the fridge to set. Cream together all the ingredients for the frosting.

When the brownies are completely cool, spread the frosting over the top. Break up the pretzels into pieces and layer them on top, pressing them into the frosting. Refrigerate until the frosting sets.

Variations: Instead of brownies for the base, you could do a shortbread or chocolate chip cookie layer.
Instead of the pretzels, melt 150g chocolate, and swirl it into the frosting layer.

Caramel Pineapple Crumb Cake

Ingredients

250g sr flour
180g sugar
150g marge
2 eggs
125 mls water
1 tsp vanilla essence

8-10 pineapple rings

Glaze
1/4 cup brown sugar
15g marge
1 tbsp syrup
1 tbsp lemon juice

Method

Mix the flour, marge and sugar till it forms crumbs, then remove about 100g or 3/4 cup of this and set aside. Beat in the eggs and vanilla essence, then gradually stir in the water.
Spoon into a lined cake tin, and arrange the pineapple rings on top. Then sprinkle over the crumble.
Bake at 180 for 30 mins.
Put the ingredients for the glaze in a small saucepan and simmer for 2 mins until smooth. When the cake is done, drizzle the glaze over the top.

Optional: sprinkle coconut on top, for an extra tropical taste.

Caramel Chocolate Chip Cake

Ingredients

170g marge
1 3/4 cups brown sugar
4 eggs
1 tsp vanilla essence
2 cups sr flour
1/2 cup water
3/4 cup chocolate chips

Caramel Glaze
1/2 cup brown sugar
2 tbsps water*
30g marge
2 tbsps syrup
1/2 tsp vanilla essence

Method

Whisk marge and sugar, then whisk in the eggs and vanilla. Fold in flour and water.
Line a baking pan, sprinkle the chocolate chips over the bottom, then spread the batter over it. Bake at 180 for about 1/2 an hour - if you make it in a deeper dish it may take longer.

To make the glaze, put the ingredients in a small saucepan and simmer for 2 mins until smooth.
* To make a thinner glaze, use 100 mls water

When the cake is done, drizzle the glaze over the top.

Serves 12-15.

Baked Falafel / Chickpea Burgers

Ingredients

19oz can of chickpeas, drained (about 340g)
3 tbsps breadcrumbs
2 cloves garlic, crushed
2 tbsps lemon juice
1 tsp cumin
Salt
Coriander, parsley
Chopped shallots or onion
1 egg

Method

With a hand blender, blend all the ingredients together except for the shallots, until the chickpeas are mostly incorporated. Mix in the shallots.
Form into 4 large burgers or 8 small (with 2 per serving), and place on a lined tray. Brush with oil and grill on a high heat for about 10 mins each side.

Chocolate Fudge Puddings

Ingredients

3/4 cup sugar
1/2 cup cocoa
2 tbsps flour
3/4 cup water
3/4 cup + 1 tbsp chocolate chips
3 eggs
1/2 cup sugar

Method

In a saucepan, gradually add the water to the sugar (3/4 cup), cocoa and flour. Bring to the boil and cook, stirring for 2 minutes or until thick. Remove from the heat and stir in the chocolate chips.
In a separate bowl, whisk together the eggs and 1/2 cup sugar until thick, then fold this into the chocolate mixture.
Spoon the mixture into 10 greased ramekins. Place the ramekins in a baking pan and add 1 inch boiling water to the pan. Bake at 180 for 25 mins.

Peanut Butter Crunch Brownies

Ingredients

Brownies (use this recipe, to make a 7 x 11" pan)
3/4 cup / 100g peanuts
3/4 cup / 150g chocolate chips

Topping
220g chocolate
200g peanut butter (about 3/4 cup)
1 cup rice krispies cereal

Method

Make the brownies according to the recipe, and halfway through baking sprinkle over the peanuts and chocolate chips, then return to the oven.
In a saucepan, melt the chocolate and peanut butter until smooth, then stir in the rice krispies. Spoon this over the brownies and spread to cover evenly. Refrigerate until the top has set, then cut into 24 small squares for 2 per serving, or 12 large squares.

Variations:
- Make a chocolate chip cookie base instead of brownies.
- Instead of mixing rice krispies into the topping, you could sprinkle chocolate covered pretzels over it: melt 50g dark chocolate, and stir in 100g broken up pretzels. Leave until the chocolate sets, then sprinkle over the top.

Cocoa Brownies

Ingredients

2/3 cup oil or 150g melted marge
2 tbsps water
1 1/4 cups sugar
2 eggs
1 cup flour
1/2 cup cocoa
Optional: 1/2 cup chocolate chips

Method

Mix the marge, water and sugar. Beat in the eggs, then the flour and cocoa.
Line a baking pan and sprinkle the chocolate chips over the bottom. Spoon the batter over the chocolate chips and spread evenly.
Bake at 190 for about 1/2 an hour.

Cinnamon Swirl Cupcakes

Ingredients

250g sr flour
180g sugar
150g marge
3 eggs
100 mls water
1 tsp vanilla essence
2 tsps cinnamon

Cinnamon Filling
40g marge, melted
1/4 cup brown sugar
1 tbsp cinnamon

Method

Mix the flour, marge and sugar until it forms crumbs, then remove 120g of this and set aside. Beat in the eggs and vanilla essence, then gradually stir in the water.

Spoon into 20 cupcake cases. Mix the melted marge with the sugar and cinnamon, then swirl 1/2 a tsp of this mixture into each cupcake.

Add 2 tsps cinnamon to the crumble mixture, and sprinkle it over the cupcakes. Bake at 190 for 20 minutes.

If you won't be eating then straight from the oven, the next best thing is to eat them warmed up!

Peanut Butter Fudge Bars

Makes 16 servings.

Ingredients

Cookie Base
115g marge
1/2 cup brown sugar
1/4 cup caster sugar
1 egg
190g peanut butter
1 tsp vanilla essence
1 1/4 cups sr flour

Chocolate Fudge
1 1/4 cups brown sugar
4 tbsps cocoa
4 tbsps chocolate chips
30g marge
100 mls water
4 tbsps flour
2 eggs

1 tbsp peanut butter

Method

Cream together the marge and sugars until smooth. Mix in the peanut butter, egg and vanilla. Then add the flour. Press the dough into a large baking dish, and bake at 180 for 15 - 20 minutes or until the top is golden.

Meanwhile place the sugar, cocoa, chocolate chips, marge and water in a saucepan, and cook over a low heat stirring frequently until smooth (about 3-4 mins). Remove from the heat and mix in the flour and eggs.

Pour the fudge over the base and bake for 20 minutes.

When it's cool, heat 1 tbsp peanut butter until it thins, and using a spoon, drizzle it over the top, then leave to set.

Variations: The cookie base is soft, almost like blondies; if you prefer a base that is more crunchy, change the quantities to 125g peanut butter, and 1 1/2 cups flour instead.
- Before making the fudge layer, sprinkle 1 cup chocolate chips, 1/2 cup chopped pretzels and 1/2 cup peanuts over the cookie layer.
- Make a brownie layer instead of the chocolate fudge. Or, make the brownie mix, swirl in the peanut butter cookie batter, then bake it.

Sweet Potato Fritters

Ingredients

2 sweet potatoes, cubed
1 courgette, grated - liquid squeezed out
1 shallot, chopped
1 egg
2 tbsps matza meal
Cinnamon

Method

Boil the sweet potatoes for about 10 minutes, then drain. Roughly mash them together with the remaining ingredients.

You can either place large spoonfuls onto a lined tray or spoon the mixture into muffin molds.

Bake at 190 for about 25 minutes, turning over half way so the outsides get crisp.

Split Pea Soup

Ingredients

250g split peas
1 leek, chopped
2 litres stock
Optional: cumin, turmeric, herbs

Method

Put the peas and leek in a saucepan with the stock, and bring to the boil. Simmer for about 45 minutes or until the peas have broken down and the soup is thick - make sure to stir occasionally and add more water if needed. Add cumin, turmeric, and / or fresh herbs to your taste.

Water Challah

Ingredients

1/2 cup water

21g instant dried yeast

500g flour

3 tbsps oil

2 tbsps sugar

2 tsps salt

1 cup water

Seeds, herbs etc

Method

Stir the yeast into 1/2 cup water and leave for a few minutes. Put the flour, sugar and salt into a large bowl, then pour in the oil, yeast in water, and gradually mix in the 1 cup of water - you may not need all of it. Knead the dough for 10 minutes then cover the bowl with a cloth and leave to rise for an hour in a warm place.

Divide the dough by half, and each half into three pieces. Roll the pieces into long ropes and braid into loaves. Leave covered for about half an hour to rise some more. Glaze with beaten egg and sprinkle over seeds or herbs. Bake at 190 for about 1/2 an hour.

Cranberry Toffee Bars

Ingredients

115g marge
3/4 cup brown sugar
2 cups flour
1/2 cup chopped nuts (cashews, pecans, almonds etc)
1/2 cup dried cranberries

Topping
75g marge
1/2 cup brown sugar
3/4 cup chocolate chips

Method

Cream the marge and sugar, then mix in the flour until it resembles crumbs. Add 2 tbsps water, then press the mixture into a tin. Sprinkle over the chopped nuts and cranberries, and press them into the base.

For the topping, melt the margarine in a saucepan then stir in the sugar. Bring to the boil and stir for 30 seconds. Pour over the base and bake at 180 for 15-20 mins.

Remove from the oven, sprinkle with the chocolate chips and leave to stand for a few minutes until they soften. Use a knife to swirl the chocolate over the top, leave to cool, then cut into bars.