Recipes

2 packets instant yeast

560ml tepid water (not hot not cold)

¾ cup castor sugar

½ cup sunflower or extra light olive oil

2 jumbo eggs + 1 for brushing

1 kg Eureka stoneground cake flour (+ 200g extra for kneading)

1 heaped tsp baking powder

1½ tbs salt

Sprinkle the yeast, add the water and ½ the sugar in the middle of a bowl.

Whisk well or beat in mix master and leave to rest for 10-15 minutes. The mixture will start to foam.

Beat the eggs and add to the wet ingredients.

Add the oil, rest of the sugar, salt and leave another 5-10 minutes.

Sprinkle the baking powder in and start mixing in the flour from the sides of the bowl slowly until the mixture starts to make a sticky dough. Add more flour if you need it.

Knead in the machine until very smooth for about 10 minutes. Take the dough out of the bowl and knead the dough for another few minutes on the counter.

It must be very smooth. The smoother the better. You will need extra flour as it is quite sticky.

When it is absolutely smooth, place it in an oiled bowl. Cover with glad wrap and place in a warm place. When it’s cold I warm the oven on 70°C, then turn it off and then rise the dough in the oven that has been warmed. I leave it to rise for a good few hours (3 hours). It must double in size at least. (I leave it overnight)

Then divide the dough in half.  Roll into a thick log. Twist to make a round challah. Scatter the apples in between the challah and sprinkle with dried cranberries.

Place them on 2 lined baking trays. Cover with glad wrap. Leave to rise again for at least another hour. They must double in size again. Put them in a warm spot.

Preheat oven to 180°C.

Beat the egg with a little water. Brush the dough all over. Sprinkle with the streusel.

Bake for about 35-45 minutes or until golden and hollow sounding inside. Be careful they don’t burn underneath. Turn oven off and place the bread on the rack in the oven for 5 minutes to crisp the base.

FRIED APPLES

4 red apples, thinly sliced with skin on

dried cranberries

icing sugar

Heat a frying pan on high heat. Fry the apples until golden and blackened. Sprinkle with icing sugar.

STREUSEL FOR TOP:

½ cup flour

¼ cup sugar

1 tbs extra light olive oil

Mix the flour, sugar and oil together in a bowl and sprinkle on the bread before baking.

Makes 2 challah

DOUGH

2¼ cups flour
¼ cup sugar
1 packet instant yeast
pinch of salt

4 tbs (60g) unsalted butter, softened
1 jumbo egg
½ – ⅔ cup warm milk

Mix the dry ingredients together in a mixmaster.

Then whisk the milk, eggs and melted butter together.

Add them to the dry ingredients and knead until the dough is smooth and sticky.

Leave to rise for about 1 hour.

FILLING

⅓ cup cinnamon
⅔ cup sugar
½ cup cream cheese

2 tbs melted butter

Combine the cinnamon and sugar together. Line a medium loaf tin with baking paper.

Roll out the dough into a rectangle. Brush with the cream cheese and sprinkle the cinnamon sugar over the cream cheese. Roll up into a log.

Place the dough in the fridge for about 15 minutes. Then cut it in half lengthwise.  

Take the two pieces and loosely twist together, leaving the cut side up.

Place the twists in the baking paper lined bread tin, cut side up.

Drizzle with the melted butter. Sprinkle with more cinnamon sugar. Squish the ends in. Let the loaf rise until doubled, about 30 minutes.

Preheat oven to 170°C and bake for 40-45 minutes until browned. Allow to cool before serving.

Light and fluffy, these are moreish and divine when drizzled with golden syrup

PREPARATION TIME: 10 minutes

COOKING TIME:  20 minutes

2 eggs

30ml (2 T) syrup

30ml (2 T) sugar

250ml (1 cup) water

250ml (1 cup) milk

330g (2¼cups) flour

10ml (2 t) heaped baking powder

Whisk all ingredients together in a large bowl until smooth.

Spray a crepe or frying pan with non-stick cooking spray.

Heat on high till pan is quite warm.

Drop spoonfuls of batter onto pan and when bubbles appear and mixture is almost set, turn over for 1 minute. Set aside on a plate to cool before serving.

CHEF’S TIP: the mixture can be kept in fridge for up to a week.

Makes approx. 24

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