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Apple and banana cake
Ingredients
2 apples (sliced)
2 bananas ( sliced)
1 cup sugar
1 cup self raising flour
1/2 cup margerine
2 eggs
vanilla essence
1/4 teaspoon salt
Method
Preheat oven at 180 deg.
Grease large loaf baking tin.
Beat sugar and margarine until it's fluffy.
Add eggs and beat well with an electric mixer.
In a separate bowl mix the self-raising flour and salt.
Add the flour little by little to the sugar, margarine and egg mixture and beat well ( for around 5-10 minutes).
Add a little vanilla essence.
Pour half the mixture into the baking tin.
Then spread the banana and apples on to the mixture .
Cover with a little sugar and then pour the remaining mixture.
Put in oven and bake for 30-40 minutes approximately.
Check to see if the cake is cooked with a skewer.
Leave the cake to cool on a wire rack.
This cake is delicious served cold with a cup of tea or served warm with vanilla ice cream as a dessert.
Aromatic Beef with Orange and Apricots
INGREDIENTS
1lb lean cubed steak
1tsp fennel seeds
1tsp ground coriander
2 sprigs fresh thyme
1 garlic clove, peeled and finely chopped
2 small onions, peeled and sliced
2 carrots, peeled and roughly chopped
2oz dried apricots, chopped
2floz orange juice
2 sticks celery, roughly chopped
3½floz red kiddush wine
2tbsp red wine vinegar
2tbsp oil
2tbsp plain flour
1tbsp tomato puree, optional
1½pint beef stock
6oz button mushrooms
METHOD
Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.
In a large bowl mix together fennel seeds, coriander, thyme, garlic, onions, carrots, apricots, orange juice, celery, red wine, red wine vinegar and seasoning.
Put the beef in a dish, pour the marinade over it and leave in the fridge for at least two hours and if possible leave overnight.
Drain the marinade mixture and put to one side.
Heat the oil in a medium-sized frying pan and brown the meat with the vegetables in batches.
Put the meat into an oven proof dish, and add the flour, reserved marinade, tomato puree, beef stock.
Add the button mushrooms.
Put in the oven and cook covered for 2½-3 hours, stirring occasionally, or until the meat is tender.
Delicious served with rice.
Slow cooked Moroccan brisket
Slow cooked Moroccon brisket
Ingredients
2 large red onions - sliced into thin wedges
3 parsnips – peeled and chopped
1kg boneless beef brisket
Salt and freshly ground black pepper
2 tsps ground coriander
2 tsps ground cumin
1/2 tsp ground cinnamon
1/2 tsp garlic powder
Pinch nutmeg
1 cup whole dried apricots
240ml dry red wine
120ml beef stock
2 tbsps honey
Method
Arrange the onion wedges and parsnips in the bottom of a slow cooker.
Season the beef all over with the salt and black pepper.
In a small bowl, combine the coriander, cumin, cinnamon, garlic powder and nutmeg.
Rub the spice mixture all over the beef. Arrange the beef over the onions and parsnips in the slow cooker.
Arrange the apricots around the beef.
In a small bowl, mix together the wine, stock and honey.
Pour this mixture over the beef and vegetables.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
This is delicious served with couscous – and topped with coriander
Oatmeal Cookies
Ingredients
1 cup soft margerine - room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups plain flour
1 teaspoon baking powder
3 cups rolled oats
2 cups of any combination of: raisins, dried cranberries, pecans, chocolate chips
Method
Preheat oven to 350 degrees Fahrenheit
Grease cookie sheets.
In a mixer, cream together margerine and sugars.
Add eggs and vanilla.
In a separate bowl, mix flour with baking powder and stir it into the batter.
Add the rest of the ingredients and mix well.
Drop spoonfuls of dough onto cookie sheets.
Bake for 8-10 minutes.
Leave to cool on a cooling rack and store in an airtight container.
Yields 60 – 70 cookies
Baba Ganoush
Baba Ganoush
Ingredients
1 eggplant
1/4 cup lemon juice
1/4 cup tahina
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Method
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork.
Roast it for 30 to 40 minutes, turning occasionally, or until soft.
Remove from oven, and place into a large bowl of cold water.
Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree.
Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
Refrigerate for 3 hours before serving.
Chanukah Recipes
Click the image below to see Aish's delicious recipes for latkes and doughnuts (sufganyot).
Mushrooms in soy sauce
Mushrooms in soy sauce
Ingredients
500 gram mushrooms (washed, checked and sliced)
1 large onion (sliced)
Soy sauce, salt and pepper to taste
Olive oil
Method
Fry the onion until gold brown in the olive oil (I use a flat bottomed wok).
Take the onions out of the pan and put to one side.
Put the mushrooms into the pan on a medium light, add the soy sauce, salt and pepper and stir gently.
The mushrooms make their own sauce as they begin to cook
(the mushrooms shrink as they lose fluid – although it may seem a lot of mushrooms when you start to cook them they reduce to about ¼ of their volume).
Continue to simmer on a low light.
After a couple of minutes add the previously fried onion and continue to simmer on a very low light for about 20 minutes until the mushrooms are very soft and a dark brown colour from the soy sauce.
These are delicious served immediately or can be place into a suitable container and reheated for Friday night. Freezes well.
Tomato Soup
2 cans chopped tomatoes
1 tub tomato paste
Salt, pepper and sugar to taste
Pinch garlic powder
Generous teaspoon dried parsley
Generous teaspoon dried oregano
Packet dried fried onions (or an onion sliced and fried with a little olive oil)
4 cans water
Put all the ingredients into a pan and mix thoroughly.
Bring to the boil, simmer for 30 minutes and blend with a hand blender.
Carrot Muffins (or kugel)
Carrot Muffins
Ingredients
4 ½ cups grated carrots
2 cups plain flour
½ cup granulated sugar
½ cup brown sugar
1 tsp baking powder
1 cup oil
4 beaten eggs
1 tsp salt
Method
Mix all the ingredients in a bowl and pour into muffin tins (makes 10 to 12).
Bake on 180 degrees for 50-60 minutes.
This can be also be made as a kugel and baked in a large loaf tin – it will need baking for slightly longer. To test whether the kugel is ready insert a cocktail stick into the center of the kugel, if it comes out clean the kugel is done, if there is some batter sticking to the cocktail stick then it needs baking for a little longer.
This freezes well.
Toffee Apple Crumble
INGREDIENTS
For the toffee apple filling
100ml/3½fl oz water
225g/8oz granulated sugar
30ml/1fl oz golden syrup
30g/1oz margarine
450g/1lb cooking apples, peeled, cored and sliced into wedges
450g/1lb eating apples peeled, cored and sliced into wedges
For the crumble
50g/5oz plain flour
50g/5oz block margerine
150g/5oz Demerara sugar
METHOD
Preheat the oven to 180C/350F/Gas 4.
For the toffee apples
Put the water and sugar into a saucepan and slowly bring up to the boil.
Reduce the heat once the sugar has melted.
Add the syrup and margarine and then bring up to the boil again, stirring constantly.
Turn down the heat, add the apples and mix well so that the apples are coated in the toffee mixture, continue to cook on a low light, stirring gently until the apples are just soft.
Place the toffee apples into an ovenproof dish.
For the crumble
Rub the flour and margarine together in a bowl with your fingertips until the mixture resembles breadcrumbs. Stir the sugar into the crumb mixture. Spoon the crumble evenly over the toffee apple mixture and bake in the oven for about 15 minutes, or until crisp and golden-brown.
This freezes well and can be either frozen when baked, or can be frozen after assembling and before baking and baked when required.