Rocket Salad with Oven Roasted Golden Beets, Caramelized Red Onions, Fresh Figs and Candied Pecans

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INGREDIENTS 
One packet fresh rocket
4 baby golden beets
One large red onion
Olive oil
Balsamic vinegar
Salt and pepper
4 fresh figs
1/2 cup Pecans
1/3 cup brown sugar
Cinnamon

METHOD
Candied Pecans


1. Add the brown sugar to a frying pan and melt the sugar.
2. Add the pecans and coat throughly in the melted sugar.
3. Remove from the pan and place on a greased baking tray with foil.
4. Sprinkle with cinnamon and set aside to cool.

Roasted Beets and Caramelized Onions
1. Pre heat the oven to 400F/200C
2. Peel and quarter the beets.
3. Peel and cut the onion into wedges.
4. In one bowl, toss the beets with olive oil, salt and pepper and spread on a baking sheet. 
5.In a seperate bowl do the same to the onion but also add a few splashes of balsamic vinegar and spread on a baking sheet.


6. Bake for 30 mins turning halfway.
6. Remove from the oven and cool.

Assemble


1. In a medium bowl toss the rocket with balsamic vinegar and place on a serving dish.
2. Over the rocket, add the golden beets and the caramalized onion.
3. Break up the candied pecans and scatter on top.
4. Tear or quater the figs and place on top.
5. If desired, drizzle with additional olive oil and balsamic vinegar to serve.

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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

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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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.

Coffee Cake

 

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INGREDIENTS

250 g (1/2lb) Butter
1 cup Sugar
2 Eggs
1/2 tsp Vanilla
2 cups Flour
5ml (1tsp) Ginger
5ml (1tsp) Cinnamon
5ml (1tsp) Baking Powder
5ml 1(1tsp) Bicarb
250ml (1 cup) Sour Cream
80g (1/2cup) Chopped Pecan Nuts
100g Handful of Raisins.

TOPPING

2 tbls Butter
1/4 cup Sugar
1 tsp Cinnamon
1/4 cup Pecan Nuts

METHOD

1. Pre-heat the oven to 180 C (350F)
2. Cream butter and sugar very well.
3. Add eggs and vanilla and beat till very smooth.
4. In a separate bowl sift together the dry ingredients.
5. Add the dry ingredients and the sour cream to the wet mixture alternating between the two.
6. Fold in the pecans and raisins.
7. Pour into a large buttered glass dish or baking tray.
8. Mix the ingredients for the toppings in a small bowl.
9. Cover batter with the mixed topping.
10. Bake for 35 minutes till golden.
11. Serve with a steaming cup of coffee

Ginger Bread Men

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Makes about 80
INGREDIENTS

125 grams Butter
3/4 cup Sugar
3 Eggs
4 tsp Ginger
2 tsp Mixed Spice
2 tsp Cinnamon
1/2 cup Syrup
2 tsp Bicarbonate of Soda mixed with 1/4 cup boiling water
4 cups Flour (plus a little extra to get the correct consistency)

METHOD

Oven 180 C (350F)

1. Cream butter and sugar.
2. Add eggs one at a time beating all the time.
3. Add ginger, mixed spice and cinnamon and mix.
4. Add syrup and bi-carb mixture.
5. Gradually add flour beating all the time.
6. At this stage chill the dough. Do not add more flour until the dough is well chilled.
7. Roll out and cut into shapes.
8. Bake for about 10-15 minutes

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This mixture holds well for a ginger bread house.

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Boulkas and Babkas

 INGREDIENTS
5 cups Cake or all purpose flour
1 pkt (10grams) instant yeast
1/2 cup Sugar
1 1/4 cups Milk or Soya Milk
125grams (1/4lb) Butter or Parev Margarine
2 Eggs – beaten

Filling
Apricot Jam – Jelly
1 cup Sugar mixed with 2 tbls Cinnamon
1/4 cup melted Butter or Margarine.

Topping

1 egg beaten
A Streusel made with 1/4 cup Butter or Margarine, 1/4 cup Flour & 1/4 cup sugar mixed to a crumble.

METHOD

Oven 180°C / 350°F

1. Using a mixmaster place sifted flour, sugar and yeast in the bowl.
2. Heat the milk and butter/Marge in the microwave till warm and butter melted. Do not bring to the boil as the hot liquid will kill the yeast.
3. Pour the warm liquid and the eggs over the flour mixture and using the dough hook knead the mixture. You may need extra flour if the dough looks sticky and does not leave the sides.
4. Let it knead for 12 minutes.
5. Place the dough in a large oiled bowl and cover with plastic. Cover with a blanket and leave to rise until doubled in size about an hour.
6. Punch down and divide mixture in half.
7. Roll out into a large rectangle.
8. Melt the butter for the filling and paint over the dough then paint with apricot jam/jelly. Sprinkle half the cinnamon sugar. Roll up tightly.

For BOULKAS:

1. Cut into 1 inch slices.
2. Spray a muffin pan with non stick spray and place cut side up in muffin pan.
3. Bake BOULKAS for 20 minutes or till golden.
4. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS

For BABKA:

1. Paint the roll with butter and fold in half and twist together.
2. Spray a long loaf pan with non stick spray, place layer of baking paper in pan and respray.
3. Place Babka in pan. Cover and leave to rise until double in size. About an hour.
4. Carefully paint with egg and sprinkle with either cinnamon sugar or streusel mixture.
5. Bake Babka for 40 minutes till golden.
6. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS AND BABKE

Warm Spiced Baked Apples

It’s winter in Joahnnesburg, South Africa and with a cold front coming in from Cape Town all I can think about is a warm spiced dessert. Whenever I get this yearning, one of my favourite go to recipes is baked apples. For this recipe you can use most varieties of apples but I prefer Pink Lady or Granny Smith

INGREDIENTS

4-6 apples
Apricot jam/jelly (enough to fill the core of the apples)
Handful of raisins
2 tsp ground cinnamon
1/2 cup brown or white sugar
1 cup water

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METHOD

Preheat the oven to 180 C / 350 F.

Make a slight slit (about 1/2cm or 1/4 inch) around the circumference of the apple (this allows the apple to swell while it bakes and makes it easier to eat once cooked). Next core the apples but don’t go all the way through, only about 3/4 deep. Place the apples in a baking dish and fill the hollowed out space with the apricot jam. Sprinkle with raisins, half the sugar and cinnamon. Add water and remaining sugar to the baking pan, as the apples cook this will mix with the other ingredients and create a beautiful spiced syrup to serve over the apples. Bake for 45 mins or until golden and soft.

Delicious served warm with Vanilla Custard or Ice Cream.