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.

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.

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.

Crunchies

Ingredients
125G ( ½ cup) Butter or Block Margarine
1 ½ tbls Golden Syrup or Honey
1 Cup Sugar
1 Cup Cake or All Purpose Flour or Gluten Free Flour Mix
2 Cups Rolled Oats
1 Cup Desiccated Coconut
Pinch Salt
1 tsp Bicarbonate of Soda

Method
Oven 180ºC (350ºF)
1 Combine Flour, Oats, Coconut & salt in a bowl.
2 Using a medium saucepan melt the butter/marge, sugar & syrup/honey.
3 Add the Bi carb and stir until it froths.
4 Pour over the dry ingredients and stir to combine.
5 Spread evenly in a baking tray and bake for approx. 20 minutes until golden.
6 Remove from the oven and cut into squares while still hot
7 Leave in pan to cool.

Challah

I have been making challah for years in my stand up large mixer. I went to a challah bake and we all made challah by hand and there is no comparison. A much lighter delicious challah. Try it, you will not be sorry.

INGREDIENTS
2 Sachets Instant Yeast
1 Cup Oil
1 Cup Sugar
4 Eggs
4 ½ Cups Water – Have made with both cold and luke warm water.
2 kg All Purpose (Cake) Flour
2 Tbls Salt

METHOD
Oven 190ºC (375 ºF)
1 Using a large plastic bowl add the water and the yeast and using a wire whisk, whisk for 5 minutes.
2 Add the sugar and continue to whisk for 2 minutes
3 Add the oil and continue to whisk for 3 minutes
4 Add the eggs and continue to whisk for 3 minutes
5 Start adding the flour cup by cup whisking each cup in. Add the salt with the 2nd cup.
6 When you feel you cannot whisk anymore because the mixture is too stiff, remove the whisk and mix in the rest of the flour by hand.
7 Once all the flour is incorporated and you have a soft but not sticky dough, coat with a little oil.
8 Cover with plastic wrap and a blanket and allow to rise till doubled in size.
9 I often make the dough late at night and let it rise till morning out of the fridge.
10 Punch down the dough, separate a small piece of dough the size of a golf ball and say the blessing. Wrap the piece of dough in foil and burn it in the oven
11 Divide the dough into 4 or 5 pieces and plait.
12 Place on a baking tray and cover with plastic and a blanket and allow to rise until double in size.
13 Beat an egg and paint over challah and sprinkle with seeds.
14 Bake for 25 minutes until golden.
15 I often halve the recipe and make 2 large or 3 medium challah but then I do not say the blessing.

Gluten Free, Dairy Free Soft Pretzels

img_8464PRETZELS
Makes 12 Pretzels

3 1/2 cups Gluten Free Flour
2 Tsp Instant Yeast
1 1/4 Tsp Salt
3 Tbsp Brown Sugar
1 Tsp Xanthan Gum
1/2 Tsp Baking Powder
1 1/4 cups Warm Water (plus extra if needed)
1 Large Egg (room temp)
2 Tbsp Butter or Vegan Butter (I prefer Fleischmanns)

BAKING SODA DIP
3 quarts (3 liters) water
1/4 cup Baking Soda
2 Tbsp Brown Sugar

EGG WASH
1 Egg Yolk
1 Tbsp Water

OPTIONAL TOPPINGS
Pretzel Salt
Butter/Vegan Butter
Cinnamon Sugar

Instructions

Dough
1. Combine the flour, sugar, yeast, salt, xanthin gum, and baking powder in a large mixing bowl or stand mixer.
2. Add the water, egg and butter. Mix until a firm dough forms, about 4 minutes in a stand mixer with the paddle attachment. If the dough appears to be dry, add 1 to 2 tablespoons water or enough for it to form a soft pliable dough.
3. Knead the dough until smooth, then transfer to a lightly greased bowl. Cover will cling wrap and a kitchen towel and let rise until almost doubled, 1 hour – 1.5 hours.

Shaping and Baking
1. Preheat the oven to 425°F/ 280°C.
2.Lightly grease two baking sheets, or line them with parchment.
3. Bring 3 quarts water to a boil in a large pot.
4. Remove dough from bowl and divide into 12 pieces. If dough is sticky, lightly flour kitchen surface.
5. Work with one pice at a time, keeping the other pieces covered. Roll the piece out and shape into a pretzel. Watch this video on how to shape pretzels.
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4. Add the baking soda and sugar to the boiling water and wait for the foam to subside.
7.Gently place the pretzels one at a time into the water, they will initially drop to the bottom and then they will rise. If they don’t rise within 5-10 seconds, use a slotted spoon to nudge them from sticking on the bottom. They can removed when as soon as they float to the top.img_8462
8. Remove the pretzels form the water and place on baking sheet. Brush with egg yolk wash and sprinkle with salt (or leave plain if you’re making them sweet).img_8460
9. Bake the pretzels until golden brown about 10-15 mins.
10. If you choose to make cinnamon sugar pretzels, brush with melted butter as soon as you remove from the oven and dip into cinnamon sugar mix.img_8450

Ginger Biscuits (Cookies)

INGREDIENTS:
125G(1/2 cup) Butter
1/2 cup Sugar
2 Eggs
2 Cups Flour
3 tsp Ginger
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
2 tbls Syrup or Honey – warmed
Raisins or chopped dates for the filling.

METHOD
1. Oven temp 190◦ 375○
2. Cream butter & sugar.
3. Add eggs and warmed syrup-honey and beat again.
4. Sift dry ingredients and add to wet ingredients to form a soft dough.
5. Divide mixture in 3 logs.
6. Roll each log into a flat long shape.
7. Sprinkle with raisins or chopped dates and fold over to seal in fruit.
8. Sprinkle with sugar and bake for 12 minutes or util golden.
9. Remove from oven and allow to cool.
10. Cut them into biscuits at an angle.
11. Can also mix icing sugar and lemon juice and pour over when removed from the oven.

Chocolate Slab  Cake

This slab cake makes a very large 40×28 cm 16×11 inch cake. It is a hot milk sponge.
CHOCOLATE SLAB CAKE

INGREDIENTS
6 Eggs
2 ½ Cups Sugar
1 ½ Cups Water
1 Cup Oil
1 Cup Milk
3 Cups + 2 Tbls Cake Flour
½ Cup Cocoa
6 Tsp Baking Powder

METHOD
Oven 350
1. Beat eggs and sugar in a mixmaster for 8 minutes
2. While mixture is beating Place the water, oil & milk in a saucepan and heat till bubbles form on the edge.
3. Remove from heat
4. Sif the flour, Cocoa & baking powder into a bowl.
5. Add the sifted ingredients to the egg mixture beating all the time.
6. Add the warmed liquid beating.
7. Pour into a 40x28cm or 16x11inch lined pan.
8. Bake for 35 minutes.

For a Vanilla version replace the ½ cup cocoa with ½ cup extra cake flour and only use 1 ¼ cups water.

For a marble version. Use the vanilla version and add ¼ cup cocoa with 2 tbls boiling water to a third of the mixture and swirl through.

Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

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INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

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Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.