Chocolate, Halva & Techina Buns

Ingredients

2 cups sr flour
1/4 cup brown sugar
125g marge
120-160 mls water

Chocolate filling
115g marge
115g chocolate
70g cocoa
40g icing sugar 

Techina filling
80 mls techina
4 tbsps silan
1/4 tsp cinnamon
Halva

Glaze
85g icing sugar
2 tbsps water
1 tbsp techina

Method

Mix the flour with the sugar and marge. Gradually mix in the water to make a dough. Press or roll it out on a sheet of baking paper into a rectangle 12*15"
For the chocolate filling,melt the marge and chocolate in a saucepan, then stir in the cocoa and icing sugar. Mix the techina with the silan and cinnamon. Spread the chocolate over the dough, then top with the techina mixture and swirl it over. Sprinkle with halva pieces.
Use the baking paper to roll up the dough. Slice into 16 buns and place them on a tray. Bake at 180 for 30-35 mins. Mix together the ingredients for the glaze, and drizzle over the buns when they're baked.

Spinach Fritada

Ingredients

4 eggs
550g (20oz) frozen spinach
1/2 cup matza meal
170g grated cheddar cheese
1 cup cottage cheese
Salt, pepper, onion powder

Method

Beat the eggs and mix in the remaining ingredients. Spread into a greased dish and bake at 175 for 40-45 mins. Makes around 8 servings.

Gooey Butter Cake

Ingredients

Cake layer
90g marge
3 tbsps sugar
1 egg
1 3/4 cups sr flour
60 mls water

225g butter
1 1/2 cups sugar
1/2 tsp salt
60 mls golden syrup
1 large egg (or 2 small)
2 1/2 tsps vanilla
1 1/4 cups plain flour
1/4 cup water

Method

For the cake, cream marge and sugar, beat in the egg, then add the flour and water. Press the dough into a baking tin.
Beat the butter, sugar, salt and golden syrup, then beat in the eggs and vanilla. Mix in the flour and water. Spread over the dough and bake at 180 for 25-35 mins.

Carrot Kugel

Ingredients

4-6 carrots, sliced
1 cup sr flour
1/2 cup sugar
1/2 cup brown sugar
1/2 oil or apple sauce
2 eggs
1/2 tsp vanilla

Method

Put the carrot pieces in a saucepan and pour over water to cover. Boil for 25 mins or until tender, then drain and mash with a fork. Add the remaining ingredients and mix together.
Pour into a dish and bake at 180 for 45 mins.

Strawberry Crumb Cake

Ingredients

115g marge
1/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cups sr flour
3/4 cup water

Strawberry filling
1 cup strawberries, chopped
1 tbsp cornflour
1 tbsp water
1/4 cup sugar

Crumble topping
1/2 cup sugar
3/4 cup flour
1/4 tsp cinnamon
90g marge

Glaze
100g icing sugar
1 tsp vanilla
1-2 tbsps water

Method

Cook the strawberries in a saucepan for about 8 mins. Mix the water into the cornflour, then add to the strawberries with the sugar and cook for another 2-3 mins. Leave to cool.
Combine the crumble ingredients until it forms crumbs.
For the cake, whisk the marge, sugar and vanilla, then add the eggs. Fold in the flour and water alternately. Pour into a cake tin, spread the strawberry mix over the top, and sprinkle over the crumble. Bake at 180 for 50 mins.
Combine the ingredients for the glaze and drizzle over the cake before serving.

Lemon Cookies

Ingredients

170g marge
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 tsps lemon zest
2 tbsps lemon juice
2 1/2 cups sr flour
4 tsps sugar

Method

Cream the marge and sugar then beat in the eggs, lemon juice and zest. Mix in the flour. Roll the dough into balls, place on lined baking trays and sprinkle with sugar. Bake at 180 for 12-15 mins.

Gingersnaps

Ingredients

1 cup brown sugar
3/4 cup oil
1 egg
1/4 cup syrup
2 1/4 cup sr flour
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/4 cup sugar

Method

Beat together the brown sugar, syrup, egg and oil. Add the flour and spices. Shape into balls, and roll them in the sugar. Place on lined baking trays and bake at 180 for 8-10 mins. Makes about 3 dozen.

Cheese Blintz Cake

Ingredients

Batter
3 eggs
1 1/8 cup milk
3 tbsps cream
1 cup sr flour
3 tbsps sugar

450g cream cheese
450g ricotta or cottage cheese
2 eggs
5 tbsps sugar
2 tbsps lemon juice
Chocolate for topping

Method

Mix together the ingredients for the batter. Pour half into a greased dish. Bake at 175 for 10 mins. Mix together the ingredients for the filling, then pour it over the bottom layer of the blintz. Pour the rest of the batter over the filling. Bake for another 40 mins.
Melt the chocolate and drizzle over the top.

Cheesecake

Ingredients

Crust
250g digestive biscuits
100g marge, melted

600g cream cheese
4 eggs
150g sugar
2 tbsps cornflour
1 tsp vanilla
200g whipping cream

Method

Crush the biscuits and mix in the marge. Press into the base of a cake tin.
Beat the cream cheese with the eggs, sugar, cornflour and vanilla, then whisk in the cream.
Pour over the base and bake at 180 for 1 hour.

White Chocolate Cranberry Blondies

Ingredients

125g marge
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla essence
1/2 tsp almond essence
2 cups sr flour
3/4 cup cranberries
1 cup / 175g white chocolate chunks
1/8 tsp cinnamon

Method

Cream together the marge and sugar, then beat in the eggs with vanilla and almond essence.
Mix in the flour, cinnamon, cranberries and chocolate.
Pour into a large greased square pan and bake at 180 for about 40 minutes. Melt some more white chocolate to drizzle over the top. Leave to cool, then cut into bars.

Strawberry White Chocolate Tiramisu

Ingredients

500mls cream or 250mls each cream and custard/vanilla pudding

5 oz white chocolate, grated

½ cup icing sugar

Vanilla cake

Juice or cherry liquer

Strawberries, sliced

Method

Melt the white chocolate. Mix the sugar and white chocolate into the custard/vanilla pudding, or, whisk half the cream until soft peaks form and mix in the white chocolate and sugar.

Whisk the remaining cream until stiff peaks form, then fold into the white chocolate and custard or cream mixture.

Layer slices of cake in a dish and spoon over the juice or liquer. Spoon half the cream mixture over, then top with half the strawberries. Sprinkle grated white chocolate over them. Then layer: cake, liquer, strawberries, cream, strawberries and grated white chocolate on top.

Quick-Bread

Ingredients

1 egg
1 cup water
3 tbsps oil
2 cups sr flour
1 cup sugar
Filling/spread/fruit of choice (eg cinnamon, chocolate, halva)

Method

Beat the egg, water and oil, then gradually mix in the flour and sugar. Pour into a greased loaf pan and swirl through the filling or spread of your choice. Bake at 180 for 50 mins.

Coconut Bread

Ingredients

2 eggs
300mls milk (or water)
1 tsp vanilla
310g sr flour
2 tsp cinnamon
200g sugar
150g shredded coconut
75g melted marge
125g chocolate chips

Method

Whisk the eggs, milk and vanilla together. Mix into the flour, cinnamon, sugar and coconut. Stir in the marge then the chocolate chips. Pour into a greased loaf tin and bake at 180 for 1 hour.

Techina Blondies

Ingredients

125mls oil
1 1/2 cups brown sugar
2 eggs
2 tsps vanilla essence
2 cups sr flour

1/4 cup techina
Silan
Halva, crumbled

Method

Cream together the marge and sugar, then beat in the eggs with vanilla essence. Mix in the flour. Pour into a large greased pan.
Mix some silan into the techina until to sweeten it slightly, then swirl it into the batter using a knife. Sprinkle some crumbled halva over the top and bake at 180 for about 40 minutes. Leave to cool, then cut into bars.

Lotus Tiramisu

Ingredients

Sponge fingers or sliced vanilla cake (for two layers)
1 cup sweetened black coffee
500 mls whipping cream
250g cream cheese or mascarpone
250g lotus spread
8 lotus biscuits, crumbed

Method

Mix the lotus spread with the cream cheese. Whip the cream until stiff, then fold in the lotus spread mixture. Layer half the cake slices in a dish and spoon some coffee over. Spread a layer of half of the cream, and sprinkle over crushed lotus biscuits. Repeat another layer of cake, coffee, cream, and finally, sprinkle the rest of the lotus biscuit crumbs over the top.