Sharon Glass

CREPES

3 jumbo eggs

1 cup milk or water

¼ cup water

1 cup flour

3 tbs melted butter

dash of salt

Blend all ingredients together in a bowl or food processor.  Use batter immediately or refrigerate overnight.

If batter is too thick, thin with extra water.

Spray a medium frying pan with non-stick spray.  Heat until quite hot, pour in 1-2 Tbs batter swirling to cover entire bottom.  When bubbles appear, turn over carefully and allow to cook for 1 min.  Slide onto a plate, or place between wax paper.

* Crepes can be refrigerated for up to 5 days with wax paper between them, sealed in a plastic bag.

CHEESE FILLING

500g ricotta cheese or chunky cottage cheese, drained

3 tbs smooth cream cheese

2 egg yolks

½ cup castor sugar

1 tsp vanilla essence

Stir all ingredients together with a spoon in a bowl.

TOPPING

1-2 cups cream

Cinnamon/sugar for sprinkling (2 tsps cinnamon mixed with 2 tbs sugar)

Preheat oven to 180°C.

Spray an ovenproof dish.

Spoon a heaped tablespoon of cheese filling into the centre of the crepe and fold up into a square. Place with the seam side down in the dish.

Just before baking, pour over the cream and cinnamon/sugar and bake uncovered for 20-30 minutes.

These tender cuts come from the eye of the lamb leg. They are then marinated overnight and grilled. Your guests will never guess how easy they are to prepare!

PREPARATION TIME: 10 minutes      

COOKING TIME: 8-10 minutes

6 x 200g (7 oz) lamb steaks

45ml (3 T) Italian parsley

500ml (2 cups) herb salad dressing

coarse salt and black pepper

Place the lamb steaks in a sealable bag.

Chop the parsley, add it to the salad dressing and then add salt and pepper to taste. Pour the mixture over the steaks in the bag, massaging the marinade into the meat. Leave overnight. Preheat a grill until smoking. Sear the steaks on each side for approximately 4 minutes, until charred. They should be pink and underdone inside.

Remove from the grill, place on a platter and serve with hummus, pita and a chopped salad on the side.

Serves 6

4 tbs avocado oil or butter

1 onion, coarsely chopped

1 tsp minced garlic

2 carrots, diced

250g sliced mushrooms, quartered

3 tbs flour

1 cup chicken stock (2 tbs chicken stock powder)

1 pre-cooked chicken, deboned and skinned

2 tbs chopped Italian parsley

salt and pepper

1 ½ cups chicken stock (1 tbs chicken stock powder)

½ – ¾ cup cream, almond milk or non-dairy cream

1 x 400g roll puff pastry

1 egg lightly beaten to brush

Heat a heavy-bottom pot.

Add the oil and fry the onions, garlic and carrots until softened and golden.

Add the mushrooms and cook for a few minutes.

When they are softened but still have liquid, add the flour and then the chicken stock.

Add the chicken pieces and bring to a boil.

Stir in the parsley.

Simmer on low heat for a few minutes until the sauce thickens.

Season to taste with salt and pepper.

Add the cream, almond milk or non-dairy cream.

Preheat oven to 190°C.

Place the chicken filling in a pre-sprayed dish and leave to cool for ½ an hour.

Roll out the pastry and place on top, pinching in the sides.

Make a hole in the middle for the steam to escape.

Brush pastry with beaten egg.

Bake for about 30 minutes or until golden.

Serves 4-6

30-MINUTE DEBONED LAMB

Lamb is a rich, fatty meat, so keep this to serve only once during the week. It’s simple and delicious, and wonderfully enhanced with organic vegetables.

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

400g (14 oz) baby potatoes
200g (7 oz) baby carrots
750g (1.5 lbs) deboned lamb roast

15ml (1 T) olive oil

5 sprigs fresh rosemary

60ml (¼ cup) mint sauce

coarse salt and black pepper

375ml (1½ cups) water

60ml (¼ cup) beef stock

80ml (⅓ cup) red wine

200g (7 oz) sugar snap peas

Preheat oven to 200°C. Line a roasting pan with a liner.

Blanch the potatoes and carrots for 5 minutes in boiling water. Remove and set aside. Rub the lamb with the olive oil. Chop the rosemary and mix with the mint sauce to make a paste. Spread over the meat. Season the lamb with coarse salt and pepper. Scatter the carrots and potatoes around the meat. Roast on the bottom rack of the oven uncovered for about 20 minutes.

Turn the lamb over. Stir in the water, beef stock and red wine together and pour over the lamb after 20 minutes. Scatter the peas with the other vegetables in the pan for the last 10 minutes of cooking. Remove meat from the oven, cover with foil and leave to rest for 5 minutes before carving. It should be a little pink inside.

Slice the lamb and arrange the vegetables around the slices on a platter.

Serves 4

KNEIDLACH

4 jumbo eggs, very well beaten

3 tbs schmaltz or coconut oil

1 flat tsp sugar

½ tsp cinnamon

½ tsp salt

125g (300 ml) matzo meal

¾ cup cold water

Beat eggs very, very well.

Add shmaltz and then beat eggs again.  Add sugar, cinnamon, salt, matzo meal and water and mix until very soft consistency.

Refrigerate for 1 hour (for matzo meal to absorb liquid).

Bring 4 litres water to boil in a large pot.  Add 1½ -2 tbs salt.  Shape into small balls with wet hands and drop into boiling water.  Turn stove to low and simmer for 20 minutes without removing lid.

Keep in the water and remove with a slotted spoon, when ready to serve and serve with chicken soup.

Makes approx. 15-20 balls.

MAKE AHEAD AND FREEZE. REHEAT IN THE SOUP OR IN A POT OF WATER.

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BASIC CHICKEN SOUP

1 whole chicken, chicken pieces or backs

6-8 carrots, cut into chunks

1 stick celery (with the leaves)

handful of parsley

1 onion, peeled and cut into quarters

2-3 chicken stock cubes or 5 tbs (75ml) Ina Paarman chicken stock powder (or more if necessary)

1 packet chicken giblets (with necks and gizzards, no liver)

Place all ingredients in a large pot. Cover the entire pot with cold water (at least 8 cups water).

Bring to a boil with the lid on. Turn heat down and allow to simmer (cook for a long time on low), with

lid on.

Soup must cook for at least 3-4 hours. Add more water if necessary. Add more stock if necessary for

flavour. The chicken will be very soft.

Strain all vegetables and chicken in a strainer. Purée only the carrots mixed with the liquid from soup.

Shred some chicken if desired and place that back in the soup after puréeing. Adjust seasoning.

Allow the soup to cool without covering before refrigerating or freezing.

TIP: Never let soup cool with the lid on as it goes sour.

A delicious quick dessert with few calories.

PREPARATION TIME: 90 minutes

500g (1 lb) fresh strawberries
250ml (1 cup) thick Greek yoghurt
80ml (⅓ cup) honey or castor sugar

Chop the strawberries coarsely and then freeze for about 1½ hours or until frozen.

Remove them from the freezer, and then chop finely in a food processor. Pulse in the yoghurt and honey or castor sugar.

Freeze again until ready to use, softening slightly before serving.

CHEF’S TIP: Reserve a few fresh strawberries and a sprig of mint to serve.

Serves 4

1 portion sushi rice (from a sushi restaurant)

¼ iceberg lettuce, shredded

300g fresh sushi-grade salmon, cut into cubes

¼ English cucumber, diced

½ avocado, thinly sliced

1 red onion, thinly sliced and marinated in red wine vinegar for a few hours to pickle

pickled ginger

sesame seeds

1 sheet seaweed, cut into strips

soya sauce

sushi mayo

Toss the rice with the lettuce and place on the bottom of a bowl.

Arrange the rest of the ingredients on top and around the bowl.

Sprinkle with sesame seeds and seaweed.

Serve with the soya sauce and sushi mayo.

Serves 2

What better way to start off the New Year than with my favourite salad! This deconstructed Nicoise platter was a huge hit over the weekend and so easy to assemble. I added some bought items like peppadews and grilled artichokes to vamp it up. It’s a keeper for hot summery days and light lunches or dinners. You have to try it and let me know how it tastes!

DECONSTRUCTED NICOISE SALAD

10 baby potatoes, halved
butter lettuce, torn into pieces
2 x small tins of tuna, drained
1 small red onion, sliced very thinly
45ml (3 tbs) olive oil
30ml (2 tbs) red wine vinegar
3 small ripe tomatoes, cut into eighths
200g (7 oz) fine French green beans, blanched *
6 eggs, hard boiled and quartered
few Kalamata olives
shredded carrots
feta, cut into chunks
30ml (2 T) capers, rinsed or several anchovies (optional)
salt and black pepper to taste

Boil potatoes in salted water until tender. Set aside, and while warm, toss with a little dressing.
Mix the tuna with the red onion, olive oil and red wine vinegar and set aside.
Arrange a bed of lettuce on a serving platter. Mound tuna in centre of lettuce. Arrange tomatoes, green beans, eggs, olives, carrots, feta and capers in sections on top of lettuce. Place potatoes on edge of platter. Drizzle entire salad with dressing.

* Boil water in a medium pot. Add some salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, place in ice water. When cold, dry very well.

DRESSING
175ml (¾ cup) olive oil
125ml (½ cup) lemon juice
5ml (1 t) Dijon mustard
salt and black pepper to taste
Whisk lemon juice, oil and mustard in medium bowl. Season to taste with salt and pepper and set aside.

CHEF’S TIP: Most of the ingredients can be prepared ahead and kept refrigerated.

Serves 4-6

BROWNIES

½ quantity of any chocolate brownie mix

CUSTARD

500ml (2 cups) milk

30ml (2 T) custard powder

30ml (2 T) sugar

CHOCOLATE MIXTURE

300g (10. oz) dark chocolate

80ml (⅓ cup) cream or milk

WHITE AND DARK CHOCOLATE MOUSSE

375ml (1.5 cups) thick cream, beaten

175ml (0.75 cup) thin cream, beaten

300g (10. oz) white chocolate

PREPARATION TIME: 30 minutes

COOKING TIME: 40 minutes

BROWNIES

Bake Brownies according to brownie mix instructions

CUSTARD

Heat three-quarters of the milk in a pot. Whisk the custard powder, sugar and remaining milk together in a separate jug. When milk is heated, whisk in the custard mixture and bring to a low boil, whisking all the time, ensuring that it does not catch at the bottom of the pot. Whisk until thickened. Remove from stove, cover with a layer of wax paper and cool.

CHOCOLATE MIXTURE

Melt the chocolate and cream together. Set aside.

WHITE AND DARK CHOCOLATE MOUSSE

Beat the thick cream with 125ml (½ cup) thin cream until stiffened. Set aside. Then melt the chocolate with 60ml (¼ cup) thin cream and fold into the whipped cream. Divide mixture in half, setting half aside for the white mousse. Stir half of the chocolate mixture into the white to make a dark mousse. Set aside.

TRIFLE

Break up the brownies. Place at the bottom of a glass bowl. Layer up with half the mixtures as follows: chocolate mixture, custard, dark chocolate mousse, white chocolate mousse. Repeat.

Decorate with whipped cream, strawberries and grated chocolate if desired.

CHEF’S TIP: This can be made earlier in the day and refrigerated.

Serves 6

MERINGUE

4 jumbo egg whites (66g)

1 cup sugar (250ml)

2 tbs coffee powder (30ml)

Preheat oven to 120°C.  Spray some baking paper and place on a baking sheet.

Beat egg whites and coffee powder until very stiff.  Add sugar very slowly over 20 mins until egg whites look like marshmallows.   Continue beating after adding sugar each time.

Spread on to a baking sheet and mould to look like a shell.  Bake for 1 hour.  Then turn oven off and leave to cool in oven.  Don’t allow to get too hard.

ICE CREAM

4 jumbo eggs, separated (66g)

1 cup cream (250ml)

¾ cup castor sugar (175ml)

2 ½ tbs coffee powder (37.5ml)

1 box vanilla instant pudding

Beat egg yolks, sugar, coffee and vanilla until very thick.

Beat egg whites until very stiff.

Beat cream or orly whip until very thick.  Add vanilla instant pudding to thicken at end.

Fold all three mixtures together.

TO ASSEMBLE:

Bend meringue to shape into a 26cm or 10 inch springform tin.  Pour ice cream into centre and allow to set.

Toast some almonds to sprinkle on top before serving.

Allow ice cream to melt slightly before serving.