BF3F2A01-7312-4F6E-86C5-1E87882A3C1B-21960-00000ACD39F945A2_tmpI like to mix everything by hand in a large mixing bowl with a whisk. These challahs come out beautifully.


7 Cups All Purpose Flour
1 Package Instant Yeast
1 Egg, Lightly Beaten
½ Cup Canola Oil
1 Tbsp Salt
½ cup plus 1 Tbsp Sugar
2 Cups Warm Water

Egg Wash
1 Egg, Lightly Beaten



1. In a large mixing bowl whisk together 1 Tbsp of sugar with the yeast and warm water. Leave it to rest for 10 mins, it should become foamy.
2. Add the remaining sugar and salt, whisk until dissolved.
3. Now add 3 cups of flour and whisk until incorporated.
4. Add the lightly beaten egg and oil, mix well.
5. At this stage you can slowly start adding the remaining 4 cups of flour. When the dough starts to become too thick, remove the whisk and start using your hands.
6. Turn the dough out onto a floured surface and start kneading until the dough is no longer sticky.
7. Once no longer sticky, knead the dough for at least 10 minutes. You know it’s ready when you push your finger into the dough and it springs back on it’s own.
8. Place the dough into a large oiled bowl and cover with cling wrap.
9. Wrap with a blanket around the bowl and place in a warm spot for 1-2 hours, punch down the dough every so often and let it finally rise until it’s doubled in size.
10. Once doubled in size, punch down the dough and braid into challahs.
11. Place the challah on the baking sheet and lightly cover with cling wrap.
12. Let the braided challah rise for about 30 minutes.IMG_6451
13. At this point, preheat your oven to 180°C/375°F
13. Carefully brush with egg wash, you can leave them plain, sprinkle with sesame seeds or cinnamon sugar. Whichever you prefer.
14. Bake for 20-25 minutes, turn off the oven and leave the challah in for another 10 minutes.
15. Remove from the oven and serve warm.


Chilled Gazpacho


4 medium tomatoes
1 cup oil – pref olive oil
2 cucumbers
¼ tsp tobasco sauce
2 green peppers
1 cup white vinegar
2 large raw onions
1 tbls mayonnaise
1 clove garlic
1 13oz bottle puréed tomatoes
1 tsp salt
3 chopped chives
1 cup water
3 slices bread cut small squares


1. Set aside ½ cucumber, ½ green pepper, ½ onion, all diced
2. Peel tomatoes and remaining cucumbers and onions.
3. Remove seeds from cucumbers and green peppers.

4. Chop tomato, cucumber, green pepper, onion and garlic. Place in a bowl with salt, water, oil, tobasco sauce and white vinegar. The bowl must be glass or silver, allow to soak for 2 hours.

5. Liquidize then strain and add mayonnaise and tomato sauce and stir very well.

6. Fry bread squares till golden and serve in a bowl.
7. Place vegetables set aside in three bowls, with chopped chives in a fourth. Serve with well chilled soup.



If you’re looking for a scrumptious dessert that is dairy and gluten free, then Pavlova is what you’re looking for. This recipe produces a pavlova that is crispy and crunchy on the outside and resembles marshmallow fluff on the inside. Pair it with any seasonal fresh fruit that you like.

8 Egg Whites (1 cup)
Pinch of Salt
2 Cups White Sugar
1 Tsp White Vinegar
1 Level Tbsp Cornstarch
2 Tsp Vanilla Extract (or 1/2 Vanilla Pod, scraping out the beans)

Non Dairy Whipped Topping (Orly Whip, in South Africa or Rich’s Whip, in the states). If you can tolerate dairy, you can use regular whipping cream.
Sliced Fresh Fruit

1. Preheat the oven to 200°C/400°F
2. Using a Kitchenaid or electric hand beaters, beat egg whites with a pinch of salt until frothy.
3. Gradually add the sugar while continuously beating.IMG_9536
4. Add the vanilla and beat until stiff.
5. Add the vinegar and beat again for a few minutes.
6. Quickly beat in the sifted cornstarch.IMG_9537
7. Line a baking sheet with parchment paper and pile mixture into the center, spread it into a circle and raise the side to support the filling.IMG_9540
8. Lower the oven temperature to 125°C/250°F and place pavlova into the oven.
9. Bake for 40 minutes, turn the oven off and leave for an additional 40 minutes or until firm and crispy on the outside.IMG_9546
10. Allow to cool completely, preferably overnight, and fill with whipped topping.IMG_9585
11.Top with sliced fresh fruit.2017-10-25-PHOTO-00003044

Carrot Cake Overnight Oats

These make the perfect summer breakfast, you can eat them cold straight out of the fridge. Make them right before you go to bed, or you can make a few servings and keep them in the fridge for up to 5 days. Whichever you decide, make sure they’re in the fridge for about 5 hours before you eat them. I use these small mason jars that measure about 250ml/1 cup.


Makes 1 serving

Small Jar
3/4 cup Oats
1 Tbsp Raisins
1 Tbsp Chopped Pecans
2 Tbsp Grated Carrots
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Ginger
1 Tbsp Maple Syrup
1/2 Tsp Vanilla Extract
Enough water or Milk to fill the jar

1. Mix oats, raisins, pecans, carrots, cinnamon and ginger together in a small bowl.
2. Add above mixture into jar, pour over maple syrup, vanilla extract and top with enough water or milk to fill the jar. Seal jar.
3. Place the jar in the fridge and leave it overnight.
4. Eat and enjoy!


You can play around with different flavor combinations-
Grated apple instead of carrots for a take on apple pie.
Leave out the carrots, raisins and spices and top with fresh blueberries before serving.
Leave out the carrots, raisins and spices and add 1 Tbsp Cocoa Powder and 1 Tbsp Peanut Butter

Malva Pudding


Serves 8

1 Cup Castor Sugar
2 Eggs, Room Temperature
1 Tbls Smooth Apricot Jam
1 ¼ Cups Cake Flour
1 Tsp Bicarb of Soda
Pinch of  Salt
2 Tbls Butter
1 Tsp Vinegar
½ Cup Milk

1 Cup Cream
½ Cup Butter
½ Cup Sugar
½ Cup Water, Orange Juice or Brandy


  1. Preheat the oven to 180°C/350°F
  2. Add the sugar and eggs to a medium sized mixing bowl. Using an electric or hand beater, beat castor sugar and eggs until light and fluffy.
  3. Add apricot jam and beat well.IMG_4072
  4. Sift dry ingredients 3 times in a separate bowl.
  5. Melt butter and add to vinegar and milk in a third bowl.IMG_4076
  6. Fold dry ingredients and milk mixture alternatively into egg mixtures.IMG_4078
  7. Once fully combined, pour mixture into a greased oven proof casserole/pyrex dish.IMG_4081
  8. Bake for 45 minutes.
  9. During the last 15 minutes of baking, melt all the sauce ingredients in a small pot over medium heat. Do not boil.IMG_4087
  10. Pour this sauce over the cake as soon as it’s removed from the oven, use a fork to aid absorption.IMG_4091
  11. Serve hot with ice cream or custard.



Substitute regular flour for gluten free flour.


Substitute butter with Vegan Butter/Parev Margarine
Substitute milk with non dairy milk alternative – I used Cashew Milk
Substitute cream with Rich’s Non Dairy Whip Topping/Orly Whip

Custard Biscuits/Cookies


Makes about 30

175g (6.2oz) Butter
½ cup Powdered Sugar
1 cup Flour
¾ cup Custard Powder (you can buy it on amazon here or at World Market here)

For Dipping
About ½ to ¾ cup of Semi-Sweet Chocolate Chips or cooking chocolate
Hundreds and Thousands/Nonpareils


  1. Preheat the oven to 180°C/350°F
  2. Make sure the butter is soft before using it, this trick works well. When butter is soft, cream together with icing sugar.IMG_2794
  3. Add sifted flour and custard powder and beat well. The mixture will seem very dry while beating in the flour and custard powder, keep beating and it will come together to form a solid ball. If it’s very cold and the butter isn’t very soft, you can add a teaspoon of boiling water to bring the mixture together.IMG_2795
  4. Roll into small balls, about the size of a large marble, and place on greased and floured cookie sheet.IMG_2798
  5. Press down with a fork dipped in powdered sugar. IMG_2802
  6. Bake for about 14-16 minutes or till slightly browned. IMG_2804
  7. When cool, dip half the biscuit/cookie into melted semi-sweet dark chocolate. Then dip the chocolate side into hundreds and thousands/ nonpareils. IMG_2807IMG_2812

Date and Pecan Passover Cookies


1 Cup Chopped Dates
1 Cup Roughly Chopped Pecans
1 Cup Powdered (Icing) Sugar
1 Egg White


1. Preheat oven to 350ºF/180ºC
2. In a medium sized mixing bowl add the chopped dates, chopped pecans and powdered sugar.
3. Mix well until all combined.
4. Add the egg white and mix well.
5. Place tablespoon sized scoops on a baking sheet spread an inch apart.
6. Bake for 10-12 minutes or until cookies are lightly golden.

Veal Scallops With Mushrooms

4 Veal Steaks
1 Small Onion
125g (4oz) Mushrooms
30g (1oz) Oil
¼ cup Dry Sherry
2 tsp Flour
1 cup Water
½ Beef or Chicken Stock Cube
Salt & Pepper to Taste

1. Pound the steaks until thin.
2. Finely chop the onion and slice the mushrooms
3. Heat a skillet and add the oil.
4. Fry the steaks on a high heat, turning once. Remove from pan.
5. Add the chopped onion and cook 2 minutes. Pour in the sherry and bring to the boil.
6. Stir in the flour and mix well. Let cook for a minute and remove from the heat.
7. Stir in the water and crumbled stock cube.
8. Return to heat and stirring all the time until the sauce thickens.
9. Return steaks to pan, add mushrooms and mix well.
10. Season with salt & pepper.
11. Cover pan and simmer very gently for 15 minutes.
12. Serve with noodles, rice or mashed potatoes.

Gluten Free Macaroni and Cheese


12oz (340 grams) Gluten Free Elbow Pasta (cooked al dente)

4 Tablespoons Butter
4 Tablespoons Gluten Free Flour
2 Cups Milk
2 Cups Mozzarella Cheese, Grated
1/2 Cup Sharp Cheddar, Grated
1/2 Cup Parmesan Cheese, Grated
Salt and Pepper
Pinch of Nutmeg



Preheat oven to 375F or 190C

1. Cook pasta according to packaging but make sure to cook it al dente and not completely soft. Drain and set aside.
2. Melt butter in a medium sized saucepan.
3. Add flour to melted butter and cook for 1 minute.
4. Remove from heat and whisk in milk, carefully stirring until smooth and no lumps
5. Add back to medium heat and continuously stir until roux thickens and coats the back of the spoon.
6. Once thick, add 1.5 cups of grated mozzarella cheese, 1/4 cup cheddar cheese and 1/4 cup of the parmesan cheese and stir until cheese is melted and mixed evenly.
7. Season with salt, pepper and nutmeg
8. Remove from the heat and mix in the cooked pasta.


9. Transfer to a 13 x 9 pyrex, or oven proof dish, and top with remaining cheese.


10. Bake for 20-30 mins until side are bubbling and top gets browned.


Passover Ginger Cake


6 Eggs
1 ½ Cups Sugar
1 Cup Water
1 ½ Cups Oil
1 Cup Syrup
1 ½ cups Passover Cake meal
1 ½ Cups Potato Flour
1 Tsp Bicarbonate of Soda
1 Tsp Cinnamon
2 Tsp Ginger


Oven 160 º C (320º F)
1. Mix all ingredients together in a large mixing bowl for 5 minutes.
2. Spray a large foil container with spray & cook or grease with oil.
3. Pour mixture in and leave to rest for ½ hour.
4. Bake for 1 hour.
5. Remove from oven and allow to cool.
6. Makes a very large cake.