WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

You don’t have to be vegan to enjoy this cake. Sweetened with dates and over ripe bananas this has an amazing delicate flavour. Plan ahead – you will need two frozen bananas – freeze with the skins on.

Preparation Time:30 minutes plus 30 minutes fridge time, 8 hours to soak cashew nuts plus 1 hour to set.        

Cooking Time: No Cooking          Serves: 8 people

Ingredients

Base

175g soft dried dates

150g raw unsalted cashews  

100g dried banana chips – soaked in boiling water for 5 minutes

3 tablespoons coconut oil 

Pinch salt

1 teaspoon cinnamon

Cheesecake

350g raw unsalted cashews soaked in water for 8 hours)

50ml coconut oil

2 frozen bananas – defrost and remove skin

100ml maple syrup

2 teaspoons vanilla extract

1 tablespoon chia seeds

Pinch of salt

Topping   75g melted chocolate, banana chips and chopped walnuts

For the Base

1. Pour boiling water over the dried dates and banana chips and leave for 5 minutes to soften. Drain
2. Add the dates, dried bananas and cashews to a food processor and blend for a few minutes until a sticky, crumbly mixture is formed.
3. Melt the coconut oil then add it to the date and cashew mixture along with the rest of the base ingredients. Give everything another quick whizz.
4. Transfer the mixture into an 22cm cake tin lined with parchment paper and press down using a spatula or your fingers.
5. Place in the fridge for 30 minutes to set.

For the Cheesecake Filling

1. You need to soak your cashews for at least 8 hours in water for a creamier texture.
2. Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
3. Blend on high speed for a few minutes or until the mixture is completely smooth.
4. Take the base out of the fridge and pour the cheesecake mixture on top.
5. Return to the fridge and leave it to chill for a few hours or until completely set.
6. Decorate with melted chocolate, dried bananas chips and chopped nuts.

1. Check the latest cookery classes and events for singles. www.jewishcookery.com

2. Denise Phillips - Professional Chef and Cookery Writer
              T : 01923 836 456                 
   E : [email protected]
   W : www.jewishcookery.com

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

With the trend of South American food taking off, why not make your own fish tacos at home? All ingredients can be purchased kosher, so for a cod fish meal with a difference, put these fish tacos on the menu.  The whole family will love the experience!

Preparation Time: 30 minutes plus 20 minutes marinating  Cooking Time:  45 minutes             Serves: 4 people

Ingredients

4 cod loins – approx 150g each

2 tablespoons olive oil

1 lime, zest and juice

1 tablespoon chili powder

1 jalapeno, green chili - coarsely chopped

50g fresh coriander-  chopped

8 small corn tortillas

Pureed Tomato Salsa:

2 tablespoon olive oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 jalapeno chilli, sliced

1 tablespoon chipotle hot sauce

1 tablespoon fresh oregano

2 tablespoons chopped fresh coriander leaves

Salt and pepper

Garnish: Hot chilli sauce, Sour cream, chopped spring onion, chopped coriander leaves, chopped avocado  

Method

1. Preheat the oven to 180C/ 350F / Gas mark 4.
2. Place fish in a medium size dish.
3. Whisk together the oil, lime juice, chili powder, jalapeno, and coriander and pour over the fish and marinade for 15 to 20 minutes.
4. Cook the fish, covered in the marinade for 20 minutes or until fish is white and firm.
5. Once cooked, discard the marinade.
6. Leave to rest for 5 minutes and then flake the fish with a fork.
7. Divide the fish among the tortillas and serve with the tomato salsa and your choice of garnishes as listed above.

Pureed Tomato Salsa:

Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, jalapeno chili and cook until tomatoes are soft, about 15 to 20 minutes.

Puree the mixture with a stick blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, coriander and lime juice and season with salt and pepper, to taste.

1. Check the latest cookery classes and events for singles. www.jewishcookery.com

2. Denise Phillips - Professional Chef and Cookery Writer
              T : 01923 836 456                 
   E : [email protected]
   W : www.jewishcookery.com

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Marinated in an oriental mix of seasonings, these lamb chops can be cooked on the BBQ, griddle or grilled.  Start the marinade process the night before for best results but make the cucumber salad close to serving.

Preparation Time: 25 minutes plus marinating  Cooking Time:  10 minutes             Serves: 4 people

Ingredients

12 trimmed lamb chops

Marinade

4 tablespoons soya sauce

4 tablespoons golden caster sugar

4 tablespoons mirin

3 cm fresh ginger root – peeled

6 cloves garlic – peeled

250g fresh tinned pineapple - drained

1-2 teaspoons chilli powder

2 tablespoons sesame oil

Chilli Sauce

3 tablespoons sweet chilli sauce

2 tablespoons rice vinegar

1 tablespoon golden caster sugar

Spicy Cucumber Salad

2 cucumbers – cut in half lengthways, deseed and cut in half moon shapes

3 tablespoons sesame seeds - toasted

2 teaspoons chilli flakes

3 tablespoons sesame oil

1 tablespoon golden caster sugar

Method

1. Whizz the marinade ingredients together and pour over the lamb chops. Leave covered overnight or for at least 2 hours.
2. Mix the chilli sauce ingredients together and set aside.
3. Put the cucumbers in a bowl and pour over the ingredients. Mix well and set aside.
4. Heat the grill or BBQ.  Wipe excess marinade off the lamb chops. Cook the lamb for about 3 minutes on each side.  Remove and brush with the chilli sauce on both sides.
5. Wrap in foil and leave to rest for 10 minutes.
6. Serve the chops with the cucumber salad and chilli sauce.

1. Check the latest cookery classes and events for singles. www.jewishcookery.com

2. Denise Phillips - Professional Chef and Cookery Writer
              T : 01923 836 456                 
   E : [email protected]
   W : www.jewishcookery.com

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

These vegan biscuits use coconut sugar, xylitol and agave nectar for sweetness.  Agave nectar is a low calorie excellent alternative to honey.

Xyl" is the Greek for wood and Xylitol was first made from Finnish birch trees in the early 1900s. It has recently taken off as a sweetener as xylitol has 40% fewer calories than sugar, 75% less carbohydrates and a low GI (of 7), and it also is thought to inhibit the bacteria in the mouth that causes tooth decay.

Preparation Time: 30 minutes    
Cooking Time: 25 minutes    
Makes: 60 mini biscuits

Ingredients

120g coconut oil

2 tablespoons almond milk

100g agave nectar

~

600g oats

75g coconut sugar/ xylitol

1 1/2 teaspoons baking powder

1/2 tsp bicarbonate of soda

Pinch of salt 

2 tablespoons dried cranberries

1 tsp vanilla essence

Zest and juice of 2 lemons

3 tablespoons coconut flour

Method

1. In a small saucepan, slowly melt the coconut oil.  Add to this the milk and agave to make a syrupy mixture. Set aside to cool.
2. Preheat the oven to 150 C.
3. Whizz the oats in a food processor until they resemble a flour mix.
4. Transfer to a large bowl with the coconut sugar/xylitol, baking powder, bicarbonate soda and salt.
5. Add the syrup mixture, vanilla essence, zest and lemon juice and mix again.  With a wooden spoon fold in the cranberries and coconut flour. 
6. Line 2 baking trays with baking parchment paper.
7. Roll out the biscuit dough between two pieces of cling film/ baking parchment paper.
8. Using a 4cm cookie cutter stamp out small biscuits. Transfer to the prepared oven tray.
9. Place in the oven for around 20-25 minutes or until slightly golden.
10. Leave on the tray to firm before placing onto the cooling rack. 

1. Check the latest cookery classes and events for singles. www.jewishcookery.com

2. Denise Phillips - Professional Chef and Cookery Writer
              T : 01923 836 456                 
   E : [email protected]
   W : www.jewishcookery.com