Ingredients
225g sr flour
300 mls milk
2 eggs
1/2 tbsp basil
1/2 tbsp oregano
Salt
1/2 cup chopped onion, leek or shallot
1 cup chopped vegetables of your choice (pepper, mushroom, tomato, sweetcorn)
1 cup grated cheese
Method
Whisk flour, milk, eggs and seasoning. Mix in the vegetables and cheese. Pour into muffin cases. Sprinkle some more cheese on top and bake at 190 for 20 mins.
Meatball Tagine
Ingredients
800g minced beef
2 eggs
100g matza meal
1 onion
1 tsp crushed garlic
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
Salt & pepper
Parsley/rosemary/oregano
For the meatballs, fry the onion and garlic for a couple of minutes, then mix with the remaining ingredients. Form into small balls (makes about 50) and place on baking trays. Cook at 180 for 15 mins.
For the sauce, fry the onion and garlic then add the remaining ingredients. Simmer for 5 mins, then add the cooked meatballs to the sauce and cook for another 10 mins.
Serve with rice or spaghetti.
800g minced beef
2 eggs
100g matza meal
1 onion
1 tsp crushed garlic
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
Salt & pepper
Parsley/rosemary/oregano
SauceMethod
800g chopped tomatoes
1 onion
1 tsp crushed garlic
2 tbsps vinegar
1 tsp sugar
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
125 mls stock
For the meatballs, fry the onion and garlic for a couple of minutes, then mix with the remaining ingredients. Form into small balls (makes about 50) and place on baking trays. Cook at 180 for 15 mins.
For the sauce, fry the onion and garlic then add the remaining ingredients. Simmer for 5 mins, then add the cooked meatballs to the sauce and cook for another 10 mins.
Serve with rice or spaghetti.
Penne Fiorentina
Ingredients
750g pasta
2 tbsps oil
2 red peppers, chopped
350g spinach
Grated cheddar
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.
Fry the peppers in the oil, and add them to the sauce.
Meanwhile cook the pasta. When it's done, add the spinach to the pan and leave for a minute. Drain and return to the pan, then stir in the sauce.
Transfer to a baking dish, sprinkle with cheese, and grill until browned.
750g pasta
2 tbsps oil
2 red peppers, chopped
350g spinach
Grated cheddar
Tomato SauceMethod
1 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
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.
Fry the peppers in the oil, and add them to the sauce.
Meanwhile cook the pasta. When it's done, add the spinach to the pan and leave for a minute. Drain and return to the pan, then stir in the sauce.
Transfer to a baking dish, sprinkle with cheese, and grill until browned.
Caramel Chicken
Ingredients
3 chicken breast fillets, cut into strips
1 tsp oil
Spring onion, chopped
Whisk together the sauce ingredients until the sugar is dissolved. Heat the oil in a wok and stir in the chicken.
Pour 1/3 cup of the sauce over the chicken and cook for 6-7 mins. Add the remaining sauce and cook for another 5 mins or until the chicken is cooked through.
Stir in the spring onion pieces, and serve with rice.
3 chicken breast fillets, cut into strips
1 tsp oil
Spring onion, chopped
SauceMethod
3/4 cup brown sugar
1/3 cup water
2 tbsps duck sauce
1/3 cup vinegar
1 tbsp soy sauce
2 tsps crushed garlic
1/2 tbsp grated ginger
Whisk together the sauce ingredients until the sugar is dissolved. Heat the oil in a wok and stir in the chicken.
Pour 1/3 cup of the sauce over the chicken and cook for 6-7 mins. Add the remaining sauce and cook for another 5 mins or until the chicken is cooked through.
Stir in the spring onion pieces, and serve with rice.
Malaysian Beef Curry
Ingredients
1 1/2 tbsp curry powder
1/2 tsp cardamom
200 mls stock
400 mls coconut milk
Rice, to serve
Method
Cook the onion in the oil until softened, then blend with the other paste ingredients.
Cook the paste in a pan for a couple of minutes, then add the beef, curry powder and cardamom. Cook for 2-3 mins until the beef is browned. Add the stock and half of the coconut milk, then cover and simmer for 2 hours, stirring occasionally.
Add the rest of the coconut milk and cook open for another 1/2 an hour.
Serve over rice and garnish with coriander.
Curry Paste1 kg beef, cubed
3 tbsps oil
1 onion, chopped
grated ginger
3 tsps crushed garlic
2 chillies, sliced
1 tsp turmeric
1 1/2 tbsp curry powder
1/2 tsp cardamom
200 mls stock
400 mls coconut milk
Rice, to serve
Method
Cook the onion in the oil until softened, then blend with the other paste ingredients.
Cook the paste in a pan for a couple of minutes, then add the beef, curry powder and cardamom. Cook for 2-3 mins until the beef is browned. Add the stock and half of the coconut milk, then cover and simmer for 2 hours, stirring occasionally.
Add the rest of the coconut milk and cook open for another 1/2 an hour.
Serve over rice and garnish with coriander.
Caramel Apple Blondies
IngredientsCaramelised Apples6 small apples or 1 lb (not cooking apples) - cored, peeled and cubed, should make 2 3/4 cups
60g brown sugar
3 tbsps water
150g marge
1 1/4 cup sugar
1/2 cup syrup
2 eggs
2 cup sr flour
2 tsps cinnamon
1 tsp cardamom
Caramel Glaze40g margeMethod
1/2 cup brown sugar
2 tbsps syrup
Cook the apple pieces in the water for a few mins until softened, then mix in the sugar. Drain, reserving the liquid.
Beat together the marge, sugar, syrup and eggs. Mix in the flour, cinnamon and cardamom, then fold in the apple pieces.
Spread into a greased square dish, then drizzle over the sauce from the apples. Bake at 180 for 40 mins.
Melt together the ingredients for the glaze, and drizzle it over the blondies.
Variation:
Caramel Sauce (instead of the glaze)
50g marge
100g brown sugar
100mls double cream
Melt the marge and sugar in a saucepan, stir in the cream and bring to the boil.
Black-bottom Cookie Bars
Ingredients175g marge
1 1/4 cups sugar (use a mixture of brown and granulated)
2 eggs
1 1/2 tsps vanilla
2 cups plain flour
1/4 cup cocoa
1 cup chocolate chips
Method
Cream together marge and sugar, then mix in eggs, vanilla and flour. Transfer half the mixture into a separate bowl and mix the cocoa and chocolate chips into one half.
Spread the chocolate mix into a greased square dish, and smooth the vanilla mix on top. Bake at 180 for 30 mins then cut into bars.
Moussaka
Ingredients3 aubergines
1 tbsp oil
2 tsps crushed garlic
2 large shallots
600g beef mince
390g can chopped tomatoes
4 tbsps tomato puree
2 tsps oregano
cinnamon
salt and pepper
1 tsp stock powder
400 mls dairy-free yoghurtMethod
1 egg
salt and pepper
matza meal
Slice the aubergines into 1/2cm rounds and stir in a large bowl with a little oil to coat. Arrange the slices on lined trays and bake at 190 for 25 minutes, turning over half-way.
Heat 1 tbsp oil in a large pan and fry the shallot and garlic for 2 minutes. Add the minced beef and cook, stirring constantly, until it browns. Stir in the tomatoes and all the seasoning, then cover. Simmer for 15 mins, stirring occasionally.
Meanwhile beat the egg into the white sauce with a fork, then add salt and pepper.
Layer a third of the aubergine slices in a large ovenproof dish, then pour half of the mince over it. Repeat with another layer of aubergine then mince, and finish with a layer of aubergine. Pour the sauce over the top and sprinkle with matza meal.
Cook in the oven at 180 for 40 minutes.
Stir-Fried Noodles
Ingredients
Medium egg noodles
Sesame oil
Crushed garlic
Soy sauce
Sweet chilli sauce or duck/plum sauce
Vegetables of your choice: mange-tout, baby corn, peppers, mushrooms, carrot, beansprouts, spring onion
If you are making chicken as well, prepare it first. Mix the ingredients for the marinade, then stir through the chicken strips and leave for 1/2 an hour. Stir-fry in batches for 6-8 mins or until cooked inside.
Heat the sesame oil in a large wok, add the crushed garlic. Chop all the vegetables and stir-fry in the wok with some soy sauce for up to 5 minutes, or until softened.
Make the noodles according to the instructions on the packet, then add them to the wok.
Mix together equal amounts of soy sauce and sweet chilli, then stir it through the noodles and vegetables.
Medium egg noodles
Sesame oil
Crushed garlic
Soy sauce
Sweet chilli sauce or duck/plum sauce
Vegetables of your choice: mange-tout, baby corn, peppers, mushrooms, carrot, beansprouts, spring onion
Optional - chickenMethod
4 chicken breast fillets, cut into strips
2 tsps crushed garlic
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
lemon juice
coriander, parsley
salt and pepper
If you are making chicken as well, prepare it first. Mix the ingredients for the marinade, then stir through the chicken strips and leave for 1/2 an hour. Stir-fry in batches for 6-8 mins or until cooked inside.
Heat the sesame oil in a large wok, add the crushed garlic. Chop all the vegetables and stir-fry in the wok with some soy sauce for up to 5 minutes, or until softened.
Make the noodles according to the instructions on the packet, then add them to the wok.
Mix together equal amounts of soy sauce and sweet chilli, then stir it through the noodles and vegetables.
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.
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