Zucchini/Baby Marrow Carpaccio

 

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INGREDIENTS

4 Zucchini
1 tbls extra virgin olive oil, plus extra to drizzle
2 tbls red wine vinegar
4 tsp capers
50g feta cheese – crumbled
1 tbls small fresh mint leaves, to garnish

METHOD

Use a mandolin or sharp knife and thinly slice the zucchini/baby marrow on the diagonal. A Potato peeler also works well. Heat the oil in a small frying pan. Add the capers and fry for 2-3 minutes over medium heat until crisp. Transfer to a plate lined with kitchen towel to drain. Arrange the zucchini slices, slightly overlapping on a serving plate. Drizzle with extra olive oil and the red wine vinegar. Sprinkle over the fried capers and the feta cheese. Season with a good grind of black pepper and garnish with the fresh mint.

Lemon Cake

Love a slice of lemon cake with a hot cup of tea. This recipe is a basic butter cake with the addition of lemon rind and juice. It can also be made into a marble or chocolate cake.

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INGREDIENTS
200G butter
1 1/2 cups castor sugar
1 tbls lemon rind
2 1/2 cups cake/all purpose flour
1/2 cup milk
1/4 cup lemon juice
1/4 cup water ( for butter cake use 1/2 cup water, no lemon juice)
4 jumbo eggs
4 tsp baking powder

METHOD
1. preheat oven to 350 (180)
2. Cream butter, lemon rind and castor sugar until light & fluffy.
3. Beat in the eggs one at a time. Beat very well after each egg to get rid of curdled effect. Beating very well at this stage will give you a very light cake.
4. Sift dry ingredients and mix into creamed mixture together with the liquid in 3 batches. Mix till the batter is smooth.
5. Grease and line 2 loaf pans or two deep 23cm round pans or a large tube pan. Pour in the batter and bake for about 30 minutes. If using the large tube pan bake for 45-55 minutes.
6. Remove from oven and allow to cool for 15 minutes before removing from the pan.
7. Drizzle with the following icing when cool.

Icing
Mix together 1 1/2 cups icing/superfine sugar with enough lemon juice to make a pourable icing. Drizzle over the cake.

 

Carrot/Cheese Cake with an Orange Frosting

I found this recipe on Facebook. The author is Carlsbadcravings. I’ve made some changes to the method. I made it in Miami and found it to be dense so changed the Method. It is novel and delicious.
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INGREDIENTS
4 eggs
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup canola oil
1/2 cup plain yogurt -can be low fat
1 tsp vanilla
2 tsp orange extract
2 cups all purpose/cake flour
2 tsp baking soda
1 tsp baking powder
pinch salt
1 tbls ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 1/2 cups peeled and finely grated carrots
1 cup finely chopped pecans

CREAM CHEESE FILLING
8 oz (250g) cream cheese
1/2 cup sugar
1 large egg
1 tsp lemon juice
1/2 tsp vanilla extract
3 tbls all purpose (cake) flour

ORANGE CREAM CHEESE FROSTING
4 oz (125g) cream cheese
2 tbls butter, softened
2 tbls orange juice
1 tbls orange zest
2 tsp lemon juice
1 tsp orange extract
2 cups powdered (icing) sugar
Chopped pecans to decorate

METHOD
1. Preheat oven to 350 (180) degrees. Butter and flour a 10″ bundt cake pan.
2. Make the cream cheese filling. Beat the cream cheese and sugar until light and fluffy.
Beat in remaining filling ingredients until smooth. Set aside.
3. In a large bowl beat the 4 eggs with the two sugars until light and fluffy. Add the oil and beat again. Add the yogurt,vanilla and orange extract and beat.
4. Sieve the dry ingredients and add to the wet beating till combined. Fold in the pecans & carrots.
5. Pour 2/3rds of the mixture into the bundt pan.
6. Using a spoon, gently place the cheese filling over the carrot mixture being careful not to touch the sides of the pan.
7. Cover with the rest of the carrot mixture.
8. Place in oven and bake for an hour. Turn the pan after 45 minutes. Check that a knife inserted is clean otherwise bake a little longer.
9. Remove from oven and allow to cool for 15 minutes before removing from the pan.
10. To make the Orange glaze, using a hand beater cream together all the ingredients except the powdered(icing) sugar. Once creamy add the powdered(icing) sugar beating all the time.
11. Place on a plate and drizzle the glaze over the cake. Sprinkle with chopped pecans.IMG_8934

Maple and Pecan Salmon With Multi Colored Vegetable Skewers 

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Summer is all about throwing some food on the BBQ and enjoying a glass of wine while watching the sun set. This is a quick and easy recipe to put together for a delicious summer dinner.

INGREDIENTS 

Salmon
4 portions raw salmon steaks
1/2 cup pecan nuts
1/3 cup maple syrup
Half a lemon squeezed
Cedar plank

Vegetable skewers
1 red onion
2 green peppers
2 red peppers
2 zuchinni
2 yellow sqush
16 mushrooms
Pineapple chunks
Lawry’s seasoned salt
Wooden skewers 

METHOD
For the Salmon:
1. Soak the cedar plank in water for 2-3 hours.
2. Chop the peacans into small pieces.
3. In a medium bowl mix the pecans with the maple syrup and lemon juice.
4. Add the salmon to the mixing bowl and let marinate for 10 mins. 

5. Place the salmon steaks onto the cedar planks. Be sure to add any leftover pecan maple mixture onto the top of each salmon steak


6. Place the cedar plank on the BBQ on high, close the lid and grill until done to your required taste. Roughly 10 mins

For the vegetable skewers:
1. Soak the skewers in water for an hour – this prevents them from burning
2. Cut all vegatables into chunks.
3. Push the vegetables onto the skewers alternating all the different vegetables


4. Drizzle with olive oil and sprinkle with Lawry’s seasoned salt
5. Grill on high until vegetables are tender. Roughly 20 mins, turning every 5 mins.

Brisket Tzimmes

What can be better than the smell of roast brisket and cinnamon wafting from the oven….Real comfort food. I make a large casserole of Tzimmes every Rosh Hashanah. I like to roast the brisket the day before serving. Remove from the gravy, wrap in foil and place in the fridge overnight. Slice the next day which make the slicing much easier and the meat does not fall apart.

INGREDIENTS 
2-3 kgs (5-6 lbs) point brisket or middle cut brisket in one piece
1 large whole onion
2 whole cloves garlic
2 whole carrots
6 black pepper corns
3 bay leaves
15 ml ( 1 tbls) salt
5 ml ( 1 tsp) freshly ground black pepper
1 large tomato, cut into quarters
1 beef soup cube. ( I only keep chicken cubes, so that is what i use)

METHOD
1. Place brisket in a large heavy saucepan, cover with boiling water.
2. Add the onion, carrots, whole garlic cloves, peppercorns, bay leaves, salt & ground pepper.
3. Bring to the boil, reduce heat , cover and simmer gently for 3 hours.
4. Remove the brisket to a casserole dish and strain the stock.

TZIMMES INGREDIENTS
8 cups strained Stock from the cooked brisket
1 kg (2 lbs) frozen baby carrots
2 large sweet potatoes, peeled and cubed
4 large potatoes, peeled and cubed.
250 ml (1 cup) golden syrup
5 ml (1 tsp ) ground cinnamon
3 ml (1/2 tsp) ground ginger
5 ml (1 tsp) salt

METHOD
1. Preheat the oven to 180C (350F)
2. Place 4 cups of the stock into a pot, add carrots, potatoes & sweet potatoes into stock with salt.
3. Bring to the boil and add rest of ingredients including the extra 4 cups stock.
4. Simmer for 15 minutes then pour over the brisket.
5. Cover and place in the oven and roast for 2-3 hours till brisket is tender.
6. Baste the brisket every 1/2 hour.
7. Remove the brisket, slice against the grain and return to the casserole.
8. To warm, cover the brisket and place into a 100C (220F) till ready to serve.

The brisket will melt in your mouth!

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Chocolate Brownies

I have found the perfect brownie recipe. It is made with cocoa and oil so it is dairy free (parev) and oh so good. I make the recipe as is and depending which way my mood takes me I fold through pecan nuts or swirl peanut butter through. They are also wonderful when poured into the pan and a third is swirled with peanut butter, a third with chocolate chips and the other third left plain or pecans dotted over.

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INGREDIENTS
4 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
1 cup flour
1 cup cocoa

METHOD
1. Pre-heat the oven to oven to 160C/325F
2. Place eggs and sugar in a mix-master and beat well together.
3. Add oil and vanilla and mix.
4. Sift flour and cocoa together in a separate mixing bowl and add slowly beating all the time.
5. Grease a large baking tray. I use a 36×28 cm pan.
6. Pour the mixture in and bake for 25 minutes.
7. Leave to cool in the pan before cutting into squares and place on a serving platter.

Adjustments:
1. Add 1 cup chocolate chips and fold in before baking.
2. Add 100g broken pecan nuts and fold through before baking.
3. Swirl a few tbls of peanut butter through before baking (pictured)
4. Once the brownies come out the oven and cool you can spread melted chocolate over. Leave to set before removing from the pan.

Milk tart (Melktert)

Melktert is a South African custard tart. It does not require any baking.

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INGREDIENTS
1 pkt tennis biscuits or graham crackers. Tennis biscuits have coconut in them so I would add some dessicated coconut if you are using graham crackers
4 tbls butter or margarine.

1. Crush the biscuits/crackers till powdery.
2. Add the melted butter/marg and mix well.
3. Press the mixture into the bottom and up the sides of a large pyrex rectangular dish until the entire dish is coated with an even layer.

FILLING
4 cups milk
2 1/2 tbls flour
2 1/2 tbls cornflour
1 cup sugar
2 eggs
5 ml vanilla extract
1 tbls butter/margarine
cinnamon

1. Pour the milk and sugar in a saucepan and bring to the boil.
2. Mix the eggs, flour, cornflour & vanilla together in a separate mixing bowl.
3. Remove the boiling milk from the heat and slowly add to the egg mixture stirring all the time.
4. Return the mixture to the saucepan and put it back on the heat, stir until the mixture thickens to a thick custard (coats the back of the spoon).
5. Add the butter/margarine and beat in.
6. Pour into the biscuit/cracker shell.
7. Sprinkle with cinnamon to coat the surface.
8. Allow to cool and refrigerate before serving.
9. Remove from the fridge 10 minutes before serving.

Tiramisu

Tiramisu is a traditional Italian dessert. We were recently in Italy, this was served at almost every restaurant we visited. The rich, creamy cheese mixture is perfectly complimented by the sharp sweet coffee coated Lady fingers. It’s light, smooth and creamy – perfect with an short strong espresso.

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INGREDIENTS

4 eggs
150 ml castor sugar
500 ml marscapone cheese
250 ml fresh cream
2 pkts lady fingers/ finger biscuits
300ml sweetened very strong coffee (use Nescafe or a pure coffee)

METHOD

1. Separate eggs into two medium sized bowls.
2. For the egg yolks, add the castor sugar and beat until the mixture is thick and light.
3. Add marscapone cheese to yolk mixture and beat until the mixture gets thick.
4. For the egg whites, whip until egg whites are thick.
5. pour the cream into a medium sized bowl and Whip the cream until thick.
6. Fold the cheese mixture gently into cream mixture.
7. Gently fold stiff egg whites into cheese mixture.
8. Make coffee mixture and pour into a shallow container.
9. Layer one third of the mixture in a large glass dish.
10. Dip lady fingers quickly into the coffee and layer over the cheese mixture making sure they fully cover the mixture.
11. Add next third layer and then another layer of dipped biscuits.
12. Place the last third of the mixture on top.
13. Smooth, cover and place in fridge.
14. Just before serving sprinkle with drinking chocolate and serve

 

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This recipe is best made 3 days before serving and kept in the fridge so the flavours can all blend together.
It can also be frozen and served as an ice-cream. If I am making this into ice-cream, I then use tennis biscuits (you can substitute graham crackers if you cannot get tennis biscuits) and between each layer grate some dark chocolate. Use a large loaf tin and line it with clingwrap so once it is frozen the clingwrap can help to lift the ice-cream out. Place the ice cream on a platter dish, remove clingwrap and cover with grated chocolate.

Chopped Liver

Ingredients
500g (1 lb) chicken livers
3 onions – sliced
60 ml oil
6 eggs
1/2 tsp salt or to taste
pinch pepper
1 thelma chicken cube
1/2 – 1 cup water

Method
Place eggs in a small saucepan and cover with water. Bring to the boil and set the timer for 10 minutes. Remove from heat and cover in cold water. Remove the shells when cool. Heat oil in a large frying pan and add onions and saute until glassy. Add the cleaned livers and cook briskly until the onions are nicely browned. Add salt & pepper, water and stock cube. I like to taste at the end and add more salt if needed. Cover with a lid and reduce heat and simmer gently for 30 minutes stirring occasionally. Remove from the head and allow to cool. Mince the liver mixture and the eggs into a large bowl. I always put a lice of white bread through the mincer at the end. Beat until well blended. Season to taste. Arrange on a platter and garnish with finely grated egg and decorate the sides with thinly sliced pickled cucumber.

Ginger Cake

When it is cold and you want something warm for tea there is nothing like a slice of warm ginger cake with butter. I bake mine in a bundt tin. The smell of ginger fills the house. I also serve the cake with warmed custard for dessert.

Ingredients
3 cups flour
3/4 cup castor sugar
3 tsp powdered ginger
1 1/2 tsp mixed spice
1 tsp baking powder
1 cup oil
1 cup syrup
1 cup warm water
3 eggs, well beaten
2 tsp bicarb of soda

Method
Oven 190C 400F
Sift spices, flour, sugar and baking powder. Make a well in the centre and fold in the oil, syrup, warm water, beaten egg and lastly the bicarb which has been dissolved in a little warm water. Beat in a mix master at low speed for 8 minutes. Pour into a well greased bundt tin or a large well greased tube tin. Bake for 55-60 minutes till a skewer inserted into cake comes out clean.

This is really good served with stewed apples.