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
Ingredients250g 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
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.
Ingredients
Cookie BaseChocolate Fudge
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
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.
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.
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
Ingredients115g 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.
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