SIMONIM MEZE PLATTER
A simonim platter is usually always assembled for the table as a symbol of the foods we eat
for the New Year, each having a special meaning at the meal – dates, gourds (carrots),
beets, fish head and new fruit.
I have made up this wonderful meze platter using each ingredient as part of a dish on the
platter to make a wow starter for your Rosh Hashanah meal. Enjoy!

BEETROOT LATKES
2 medium raw beetroot
½ medium onion
2 (250g) medium potatoes
2-3 tbs potato flour or starch
½ tsp baking powder
salt and pepper
sunflower or avocado oil for frying
Grate the beetroot, onion and potatoes on a coarse grater and mix them in a bowl. Add the
potato starch, baking powder, salt and pepper. Mix well until everything is combined.
Heat some shallow oil in a frying pan on medium high heat.
Squeeze the mixture with your hands and make little bundles into the oil and fry on each
side until they are crispy and golden. Be careful that they don’t burn.
Drain on paper towel. Place on a rack and keep until ready to use.
They can be reheated only if necessary in a very low oven or they will burn.
Makes 15-18

MARINATED CARROT SALAD
3 sliced carrots, sliced at an angle and boiled until soft but firm
1 tbs chopped parsley
1 tbs chopped spring onion
DRESSING
¼ cup olive oil
3 tbs white balsamic vinegar
2 tsp syrup
Salt and pepper
Whisk all ingredients together and toss over carrots the day before.
Serves 6

TOMATO, BEETROOT AND POMEGRANATE SALAD
200g (7 oz) assorted tomatoes (Roma, baby coloured) some cut into wedges, some
roasted, some cut in half
½ of each red and yellow peppers, sliced and roasted (optional)
30-45ml (2-3 tbs) pomegranates
cooked beetroot (cut into thin wedges) (optional)
fresh raw beetroot, shaved on a mandolin
caramelized walnuts, pecans or almonds
salt and pepper
fresh basil leaves

TO ROAST THE TOMATOES AND PEPPERS:
Drizzle with some olive oil, season with salt and pepper and roast for about 8 minutes in a
180°C (375°F) airfryer or oven.

TO CARAMELIZE THE NUTS:
Toss the nuts with about 30ml (2 tbs) honey and roast for 8-10 minutes in 180°C (375°F)
oven. Remove and cool before chopping or scattering on the saladDRESSING
60ml (¼ cup) olive oil
30ml (2 tbs) red wine vinegar
salt and pepper

TO ASSEMBLE:
Toss all the ingredients together in a bowl except for the nuts. Scatter with the basil leaves
and top with the nuts.

Serves 6

MISO GLAZED SALMON ON VEGETABLES

3-4 X 150g fresh salmon fillets, with skin on

MISO SAUCE

2 tbs yellow miso paste

¼ cup maple syrup

2 tbs Dijon mustard

6 tbs olive oil

2 tsp soya sauce

juice of 2 limes

salt and pepper

200g fresh green asparagus spears or thin green beans

125g mushrooms, sliced

Sesame seeds

Whisk all the ingredients for the miso sauce in a bowl.

Place the salmon fillets flesh side down in the sauce to marinate them for about 10 minutes.

Using a paper or silicone liner, place the asparagus on the bottom of the liner. Top with the sliced mushrooms. Season with a little salt and pepper.

Remove the salmon from the sauce. Place flesh side up on top of the vegetables and brush some of the sauce on the salmon fillet.

Place in the air fryer on 200°C for approximately 8 minutes or until you can pierce through the salmon easily. Pour the remaining sauce over the salmon for the last 2 minutes of cooking time and rest for a few minutes before serving. Serve on the bed of vegetables and sprinkle with sesame seeds.

Serves 4

NOTE: Vegetables under the fish are optional

PANKO CRUSTED ASIAN FISH WITH NOODLES AND VEGETABLE BOWL

NOODLES

200g semolina flour

50g cake flour

90g cold water

 

Using the Philips pasta maker, pour the semolina and flour into the chamber of the machine.

Turn the machine on and press automatic and then start. Pour the water into the pouring chamber.

The machine with knead for 3 minutes and then reverse and proceed to extrude the pasta.

Using a baking tray, allow the machine to make the pasta, cutting it as necessary.

 

While the pasta is being made, bring a pot of water to a boil. When boiling add a generous amount of salt to the water. Boil the pasta until “al dente”. Drain and toss with a drop of olive oil to prevent sticking.

 

PANKO CRUSTED FISH

500g kingklip, cut into strips

SAUCE

⅓ cup hoisin sauce

⅓ cup oyster sauce

2 tbs soya sauce

1 tsp sesame oil

2 tbs maple syrup

 

Whisk the sauce ingredients together in a bowl and set aside.

 

Panko crumbs

olive oil spray

150g Exotic mushrooms

100g thin green beans or mange touts

100g thin fresh asparagus

¼ small red pepper, cut into strips

½ Haas avocado, sliced

micro herbs for decorating

white sesame seeds

black sesame seeds

 

Preheat the air fryer to 180ºC for 5 minutes. Remove the basket while heating air fryer.

Cut the kingklip into thin strips. Marinate the fish in a bowl for a few minutes with some of the sauce to coat the fish. Dip the pieces of fish into the panko crumbs.

Place them in a single layer in the air fryer tray. Spray lightly with some olive or avocado oil.

increase temperature to 200ºC and air fry the fish for 9 minutes until golden brown.

Set aside on a platter or tray.

Place the mushrooms in the same air fryer basket and spray with oil. Season with salt and pepper.

Air fry for 5 minutes. Add the mange touts or thin green beans, asparagus and red pepper strips into the basket. Season and spray and air fry for another 2-3 minutes. Remove and set aside.

 

TO SERVE:

In a large flat bowl, arrange the noodles on one side. The place the fish and vegetables in sections.

Place the sliced avocado in a section. Sprinkle with sesame seeds and top with micro herbs.

Serves 3-4

 

 

 

APPLE TART

1 x 400 g roll puff pastry (defrosted)

3 small very crispy apples (I use Envy apples) 400g

Icing sugar for dusting

1-2 tbs treacle brown sugar

1 egg, lightly beaten with some water

Vanilla ice cream to serve

 

Remove the basket. Preheat the air fryer to 200ºC for 5 minutes.

Unroll the puff pastry and place on a piece of baking paper cut to fit the basket of the air fryer.

Using a plate or anything that will fit the size of the air fryer, cut the pastry to shape to fit onto the baking paper. Cut another piece of paper to place on top of the pastry. (Tip: Use the pastry as cold as possible).

Prick the pastry all over and brush with some beaten egg. Place the paper on top of the pastry and then weight it down with something that fits to prevent the pastry rising too much.

Bake on 200ºC for about 8-10 minutes or until the pastry is puffed and slightly browned on the bottom.

Invert carefully onto a counter or a board.  Remove the top layer of paper. (You will now have the bottom on the top).

Sprinkle generously with icing sugar. Core the apples and slice the apples on the slicing blade of a food processor or thinly with a mandoline and place in circles on top of the pastry. Sprinkle the apples generously again with icing sugar and a little treacle brown sugar.

Bake again on 200ºC for another 10-12 minutes or until golden and the apples are browned. Remove gently from the air fryer using the baking paper to lift out of the basket. Slide onto a platter.

NOTE: I use a blow torch to brown the edges of the apples and the pastry.

Just before serving, place a dollop of ice cream on the tart and sprinkle again with icing sugar.

 

Serves 3 people

AIR FRIED PITA CHIPS WITH HOME-MADE HUMMUS

8 baby round pita

olive oil spray

Zatar seasoning (available from Woolworths)

 

Preheat air fryer to 180ºC for 5 minutes.

Cut the baby pitas in half horizontally. Brush or spray each half-cut side up with some olive or avocado oil and sprinkle with Zatar seasoning. Toast for about 5 minutes on 175ºC or until browned and toasted. Remove and set aside to cool. Make the hummus while the pita are baking. These can be stored in a sealed container for a while.

 

HUMMUS

1 head garlic, top cut off

1 x 14 oz tin chickpeas, drained reserving the liquid

½ cup tahini paste

juice of ½ lemon (2 tbs)

⅓ cup olive oil

1 tsp salt

Wrap the garlic in foil and drizzle with olive oil. Enclose completely to cover the garlic.

Roast for about 40 minutes or until the garlic is soft. Remove the garlic from the air fryer and squeeze out half the head (about 5 cloves) into a food processor with the chopping blade.

Boil the chickpeas in the liquid from the tin for about 15 minutes to soften them. Drain them and remove some of the skins. Add them to the garlic, lemon juice, olive oil and salt in the food processor. Process until the chickpeas are chopped. Add some of the chickpea liquid (aquafava) to loosen the mixture.

Remove the chopping blade and change to the orange plastic whipping blade.

Blend until the mixture is smooth. Adjust seasoning to taste.

Can be refrigerated for up to 5 or 6 days. Makes about 350ml.

 

VEGETARIAN RAMEN

2 packets ramen noodles (do not use the sauce packets)

 

STOCK

1 small eggplant or 1 long Japanese eggplant, cut in slices

1 medium onion, cut in half (skin on)

2 whole heads garlic, cut right through (skin on)

1 piece fresh ginger, cut into long thin slices (skin on)

olive oil

1 medium orange sweet potato, sliced thinly (with skin on)

150g Exotic mushrooms (such as King mushrooms, Enoki, Shimeji and Shitake), cut off the Shitake stalks for the stock and keep the tops for the Shitake and soya reduced sauce. Save the other mushrooms (Enoki, Shimej) for later.

1 leek (with green), roughly chopped

 

1 bok choy, cut into pieces

3 spring onions, sliced thinly

coriander for decorating

1-2 tsp sesame seeds

few drops of chilli oil (optional)

 

STEP 1

Preheat the grill in the oven. Toss the eggplant, onion, garlic, ginger, sweet potato with olive oil to coat them. Place them on a small, lined baking tray and grill in the upper part of the oven until slightly charred and blackened for about 20 minutes. Turn occasionally. Remove from oven.

 

STEP 2

 

Place all the grilled vegetables in a large pot with the sliced shitake mushrooms and the leek. Cover with about 5-6 cups cold water. Bring to a boil and then simmer on low for about 1½ hours. Strain out the onion, ginger and garlic, leaving remaining vegetables. Meanwhile follow Step 3.

STEP 3

SHITAKE AND SOYA REDUCED SAUCE

1 piece ginger, cut into thin slices lengthwise

6 spring onions, very roughly chopped

6 medium cloves garlic, unpeeled

½ cup soya sauce

½ cup mirin (or cold water mixed with sugar or sweetener)

 

Place everything in a pot and simmer for about 10 minutes. Strain before using. Add the miso and the tahini paste and whisk.

⅓ cup white or yellow miso paste

3 tbs tahini

 

Pour this mixture into the stock. Simmer for about 10 minutes. Then add the remaining mushrooms, noodles and bok choy for 10 minutes just before serving.

Pour into bowls and then top with the spring onions, coriander and sesame seeds. Drizzle with some chilli oil if desired.

 

Serves 4-6

BAKED BERRY CHEESECAKE

PASTRY
100g unsalted butter, cold and chopped
1⅓ cups flour
pinch salt
⅓ cup milk

Preheat oven to 200°C.

Process butter, flour and salt in a food processor to resemble crumbs. Add the milk and process just until combined and dough comes together. Roll out dough, line the base of a 24cm tin with baking paper. Cut to fit the base and sides of the tin. Prick base and chill for 30 minutes.

Line with baking paper and beans/weights. Bake for 15-20 minutes. Then remove the paper and weights and bake for a further 8-10 minutes. Reduce oven to 160°C.

500ml cream cheese (at room temperature) (2 tubs)
1 cup double thick cream
3 jumbo eggs, lightly beaten
150g icing sugar
1tsp vanilla extract
200g frozen mixed berries

Process the cream cheese, cream, eggs, sugar and vanilla in a food processor for 1 minute until combined.

Pour over the base. Bake for ½ an hour. Spoon the berries over the top. Bake for another hour or until filling is almost set.

Turn off oven and leave in oven for 30 minutes. Remove and when cool, either refrigerate or leave out to cool and serve at room temperature.

Serves 8

When I’ve got leftover pizza I know exactly how to reheat and refreshen it so it tastes exactly as if it had just been made.
And I did just that when I made my own. Popped it into the Instanpot Vortex Airfryer.
Pressed the re-heat button and before I knew it I had a crispy base and oozy melted cheese. So
easy! Just love it!
The best of all is that the cleaning of the rack is a breeze.
With so many features, why not check it out?

 

 

MARGARITA PIZZA

PIZZA CRUST

 1 packet instant dry yeast (10g)

1½ tsp (7.5ml) sugar

2 cups (500ml) cake/bread flour

1 tsp (5ml) salt

¾- 1 cup (175ml-250ml)warm water

 

1 tbs (5ml) Extra Virgin olive oil + 1 extra for the bowl

 

Mix dry ingredients together well in a large bowl.

 

Stir the warm water and oil together.

Add wet ingredients to dry ingredients. Mix to make a dough, place on a floured surface and knead very well until dough is nice and smooth. Drizzle 1 tbs olive oil in the same large bowl and roll the dough in the oil.  Cover the bowl with glad wrap and place in a warm place to rise for at least 45 minutes. Dough must be puffy. 

 

Preheat oven to 180°C.

 

Roll out very thinly on a floured surface to fit 2 baking trays or pizza tins or make 4 small pizzas.

 

TOPPINGS

1 x bottle tomato and basil pasta sauce

2-3 cups grated mozzarella

 

OPTIONAL TOPPINGS: black olives, anchovies, crumbled feta, pieces of pineapple, sautéed mushrooms

dry oregano

salt and pepper

 

Spread base with tomato sauce.  Sprinkle with mozzarella. Add toppings. Sprinkle with dry oregano and season with salt and pepper.

 

Bake for 15-20 minutes or until golden.

 

Place on a rack to cool so that the base doesn’t get soggy.

 

Makes 2 pizzas

SPINACH AND FETA SPIRAL ROLLS

INGREDIENTS
400g (14 oz) puff pastry, defrosted
600g (1.3 lb) baby spinach, chopped
30ml (2 tbs) grapeseed or avocado oil
45ml (3 tbs) onion
200g (7 oz) feta cheese, crumbled
60ml (¼ cup) basil pesto
grated parmesan

 

METHOD
Preheat oven to 200°C (400ºF)
Blanch and wilt the spinach. Squeeze out any water very well. Set aside.
Heat the oil in a large frying pan.
Chop the onion finely in a food processor. Fry until golden in the oil. Season with a pinch of salt.
Add the spinach to the pan and quickly fry until just wilted. Cool slightly and then mix with the feta. Season with pepper.
Unroll the puff pastry. Spread with a little pesto. Spread half the filling over each roll of puff pastry. Roll up and cut each into thick rounds.
Stack cut side up on a lined baking tray and sprinkle with parmesan.
Bake for 20-30 minutes or until golden.

Makes 12-14 round puffs.

 

I thought I would share my granny’s special kichel recipe with you. I was brought up making these kichel in her kitchen.

I would sit in the kitchen while she rolled the kichel paper thin. They were very special!

The secret to them is self-raising flour. That’s what makes them extra crispy. Not ordinary flour. So I’m sharing this easy delicious recipe with you all so you too can make them.

 

INGREDIENTS

4 jumbo eggs

1/2 cup oil

1/2 cup white sugar

500g self-raising flour

 

METHOD

Beat the eggs, oil and sugar until creamy.

Add the flour and knead with dough hook until a firm dough.

Preheat oven to 180 C.

Spray baking racks and line a baking tray underneath with paper.

Roll out with pasta roller or by hand paper thin. Brush with extra oil and sprinkle with sugar.

Bake for 8-10 minutes until light golden. Knock off gently from the rack and cool.