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