Carrot Cake Overnight Oats

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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.

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Makes 1 serving

INGREDIENTS
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

METHOD
1. Mix oats, raisins, pecans, carrots, cinnamon and ginger together in a small bowl.
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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.
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3. Place the jar in the fridge and leave it overnight.
4. Eat and enjoy!

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TIPS:
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

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Malva Pudding

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MALVA PUDDING
Serves 8

INGREDIENTS (Cake)
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

INGREDIENTS (Sauce)
1 Cup Cream
½ Cup Butter
½ Cup Sugar
½ Cup Water, Orange Juice or Brandy

METHOD

  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.

TIPS FOR MAKING GLUTEN FREE/DAIRY FREE

  • GLUTEN FREE:

Substitute regular flour for gluten free flour.

  • DAIRY FREE:

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

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Makes about 30

INGREDIENTS
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

METHOD

  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

IMG_7278INGREDIENTS

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

METHOD

1. Preheat oven to 350ºF/180ºC
2. In a medium sized mixing bowl add the chopped dates, chopped pecans and powdered sugar.
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3. Mix well until all combined.
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4. Add the egg white and mix well.
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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


Ingredients
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

Method.
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

img_8519INGREDIENTS

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

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METHOD

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.

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

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

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Passover Ginger Cake


INGREDIENTS 

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

METHOD

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.

Miso Black Cod

img_3082Serves 4
INGREDIENTS

¼ Cup Sake
¼ Cup Mirin
4 Tablespoons Saikyo Miso (or White Miso)
2 Tablespoons Sugar
4 Pieces Black Cod Fillets about 1/2 Pound/250 Grams Each (Also known as Sablefish – You can also substitute Salmon, Seabass or similar)
Oil for cooking

METHOD (Marinade)

  1. Make marinade (per below) and marinate fish 1-2 days in advance. If you are short on time, let it marinate for at least a few hours.
  2. Combine the mirin and sake in a small saucepan over high heat and bring to a boil.
  3. Boil for 20 seconds to allow the alcohol to evaporate.
  4. Turn the heat to low and whisk in the miso paste and sugar.
  5. Whisk over medium heat without letting the mixture boil until the sugar has dissolved.
  6. Remove from heat and allow to cool to room temperature.
  7. Pat the fish fillets dry with paper towel. Slather the fish with the marinade and place in a glass/porcelain dish. Cover tightly with plastic wrap and leave to marinate for 1-2 days.

To Cook the Fish

  1. Preheat oven to 400°F/200 °C
  2. Heat an oven-proof skillet over high heat on the stove.
  3. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Discard excess marinade from fish.
  4. Place a small amount of oil in the pan, once hot add the fish skin-side-up to the pan and cook until the bottom of the fish browns and caramelizes in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
  5. Transfer to the oven (Skin-side down) and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  6. Serve with vegetables and rice.

Chocolate Mousse Eclairs


INGREDIENTS
Eclairs
120 g (4.23 oz) Butter or Margarine
1 1/3 cups Flour –All purpose
1 cup Boiling water
Pinch Salt
3 Eggs

Chocolate Mousse
200 g (7oz) Dark Chocolate
4 Eggs
250 ml ((9oz) Cream or Orley Whip (Parev Cream)
½ cup Sugar

Chocolate Topping
100 mls (3.52oz) /cream or non dairy cream
100 mls (3.52oz) Dark Chocolate


METHOD

Oven 200º C (400º F) then 180 º C (350º F)
1. Using a medium saucepan bring the butter/marge and water to the boil.
2. Remove from heat and add the flour and salt.
3. Stirring continuously until the mixture clings together and leaves the sides of the pan.
4. Allow mixture to cool and then place in a mixing bowl.
5. Using an electric beater add the eggs one at a time beating after each addition.
6. Place a tablespoonful of the mixture onto a greased baking sheet, repeat and bake for 10 minutes at 200 and then reduce heat and bake for 10-15 minutes at 180 until dry and light brown.
7. Remove from the oven and pierce each éclair with a knife. If still wet inside return to oven for a few extra minutes.
8. Remove and let cool.
9. Slit and fill with the chocolate mousse.
10. To make the chocolate mousse, heat the chocolate over a double boiler untill smooth.
11. Separate the eggs and add the yolks to the warm chocolate beating them in. Set aside
12. Beat the egg whites with a ¼ cup sugar until soft peaks.
13. Beat the cream with the other ¼ cup of sugar until soft peaks.
14. Fold the chocolate into the cream and then fold in the egg whites..
15. Place in the fridge to set.
16. Once set fill eclairs with the chocolate mousse.
17. For the Chocolate Topping, Heat the cream, remove from the heat and add the chocolate. Stir until smooth.
18. Drizzle over the filled eclairs.

CRYSTAL SUMMER ROLLS

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INGREDIENTS

Rice Paper Wrappers
1 Large Carrot, julienned
1 Cucumber, julienned
1 Red Bell Pepper, julienned
Lettuce, Shredded
Fresh Basil
Fresh Mint
Vermicelli Rice Noodles (Soaked according to packaging)
Cooked Shrimp, peeled and sliced in half
Warm Water

Dipping Sauce

¼ Cup Peanut Butter
1 Tbsp Hoisin Sauce
2 Tsp Soy Sauce
1 Tbsp Lime Juice
1 Tsp Chilli Garlic Sauce
1-2 Tbsp Warm Water, or more if needed
Garnish: Crushed Peanuts, Sprinkle Of Crushed Red Pepper

METHOD

Fresh Rolls

  1. Pour the warm water into a large pyrex dish or baking pan
  2. Dip one wrapper into the water at a time. Submerge for about 10-20 seconds (or according to packaging instructions). Wrapper should be soft but still slightly firm and pliable.
  3. Remove from the water and place onto a plastic or wood board.
  4. Add a few pieces of carrot, peppers, cucumber on the bottom of the wrapper closest to you. Top it with the mint, basil, noodles and lettuce. Add shrimp on top of the lettuce.
  5. Roll the wrapper by folding in the sides and rolling towards the top, like you would a burrito. Look at this step by step page if you are having a hard time.
  6. Place on a serving plate.

Dipping Sauce

  1. Combine all ingredients, except garnishes, and miss until well combined. Add more water if mixture is too thick.
  2. Garnish with crushed peanuts and chili flakes.

Serve

  1. Serve whole or cut in half, slightly diagonally and serve with dipping sauce.

 Tips

  • Play around with whatever fresh ingredients you have.
  • Omit shrimp for a vegetarian version.