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Printed with thanks to Lynne Fertleman of Able Tutors
Cakes and Cookies with Nuts
CHOCOLATE MOUSSE CAKE
This recipe is adapted from "Green and Black"
10½oz dark chocolate (at least 50% cocoa solids)
10oz (275g) caster sugar
5½oz (165g) soft margarine
1 tbsp ground almonds plus extra to dust tin
5 large eggs
Pinch of salt
Icing sugar to dust on top after cooking
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Butter and dust a cake tin (use a 8in or 9in (20cm or 23cm) cake tin with removable base)
3. Put the first 4 ingredients in a bowl over barely simmering water and allow to melt.
4. Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat.
5. Pour into the cake tin and bake for between 35 and 40 minutes.
6. Allow to cool, and dust with icing sugar.
STICKY CHOCOLATE CAKE
4 eggs
100g butter
100g caster sugar
100g plain chocolate (not cooking chocolate)
75g ground almonds
25g potato flour
Turn on oven gas mark 3 325°F 160°C
1. Separate the eggs
2. Put the chocolate in the mixing bowl over a pan of simmering water or place in the microwave on medium for a minute to melt.
3. Whisk in the butter and sugar, egg yolks and ground almonds.
4. Beat the egg whites separately until stiff and then fold into the mixture together with the potato flour
5. Put the mixture into a shallow round 20cm / 8"sponge tin lined with non-stick baking parchment
6. Bake in the oven for about 55 minutes to 1¼ hours
7. Let the cake cool in the tin before turning out. This cake will often sink slightly in the middle.
CHOCOLATE HAZELNUT GATEAU
4 eggs (separated)
100g butter
100g caster sugar
100g ground hazelnuts
2 tsp or orange juice
100g plain chocolate (not cooking chocolate)
2 tsp instant coffee dissolved in a tbsp boiling water
TURN ON OVEN -Gas mark 1 / 275F / 140C
Put the chocolate in the mixing bowl over a pan of simmering water or place in the microwave on medium for a minute to melt.
Whisk in the butter and sugar, egg yolks, ground hazelnuts, coffee powder and rum. Beat the egg whites separately until stiff and then fold into the mixture. Put the mixture into an 8" sponge tin lined with non-stick baking parchment. bake in the oven for about 1¼ to 1½ hours. Let the cake cool in the tin before turning out.
This cake will often sink slightly in the middle. Serve with the hollow filled with whipped cream.
CHOCOLATE AND ALMOND BISCUITS
(taken from the JC)
125g ground almonds
150g desiccated coconut
200g caster sugar
4 level tablespoons cocoa
2 teaspoons runny honey
2 egg whites
1. Whisk the egg whites until they hold firm peaks.
2. Put the ground almonds, 3 oz (75 g) of the coconut, the caster sugar and the cocoa in a bowl and stir well together.
3. Add to the whites with the honey and mix to a soft paste.
4. With wetted palms, roll into balls the size of a small plum. Dip into the remaining coconut and arrange 2 inches (5 cm) apart on silicone paper-lined baking trays.
5. Bake at gas no. 6 (400 F, 200 C) for 8-10 minutes, until the coconut is lightly browned.
6. Remove from the oven and leave on the baking trays for 5 minutes to cool and firm up.
7. Using a knife or spatula, carefully lift on to a cooling tray and store when quite cold.
Makes 24.
Keep one week at room temperature in an airtight container. Freeze 3 months.
Don't be tempted to bake the biscuits longer than recommended - when cool, they should be moist on the inside and firm on the outside.
RICH CHOCOLATE CAKE
(I usually halve this recipe as it makes a HUGE cake, Also, made as per the large size, I find it rather heavy. If halving recipe use a 20cm tin- the cake will be less deep, but better). This is fiddly as you need several bowls - but it is worth it!
250g / 9oz plain chocolate
112g / 4oz butter or margarine
125g / 4oz caster sugar
200g / 7oz ground almonds
4 eggs, separated
5 tbsp apricot jam
OVEN 180C / 160C FAN / GAS 4
1. Preheat oven. Line base of 22cm spring form cake tine, grease.
2. Melt 175g / 6oz chocolate - in a bowl over a pan of simmering water. Remove from heat.
3. Cream the butter with sugar until light and fluffy, stir in the ground almonds, egg yolks and melted chocolate. Beat together.
4. Whisk egg whites until stiff, fold into chocolate mixture.
5. Pour into tin and bake for 50-55 mins until firm to the touch. If halving recipe, bake for 20-25 mins.
6. Leave for a few minutes and turn onto a wire rack to cool.7. Coat top of the cake with the apricot jam (may need to be warmed to spread)
7. Melt remaining chocolate and then spread / pour over the top of the cake, allowing mixture to run down the sides.
WALNUT SANDWICH COOKIES
2 egg whites
200g caster sugar
120g walnuts
170g semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C ). Line baking sheets with parchment paper.
2. In a small bowl mix together the egg whites, sugar, and nuts until well blended. 3. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. 3. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
4. In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.
CHOCOLATE PRUNE TORTE
(from koshercooking.com)
6 large egg whites at room temperature
120g caster sugar
180g toasted walnuts, chopped
250g pitted prunes, chopped
250g bittersweet chocolate, ground fine in a food processor
1. Line the bottom of a greased 10" springform pan with wax paper. Grease the paper and sprinkle the pan with potato flour, shaking out the excess.
2. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. Add the sugar, a little at a time, beating until the whites until they hold stiff glossy peaks.
3. Fold in the walnuts and the prunes. Add the chocolate, and fold it into the mixture gently but thoroughly. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes.
4. Let the torte cool in the pan on a rack. Run a thin knife around the edge of the pan and remove the side. Invert the torte onto a cake plate, discarding the wax paper. Chill the torte, covered, for 1 hour.
5. The torte may be made 2 days in advance and kept covered and chilled.
FLOURLESS BROWNIES (from The Guardian)
175g 70% chocolate, broken into pieces
90g unsalted butter
2½ tablespoons very strong coffee
3 large free range eggs
220g granulated sugar
125g ground almonds
½ teaspoon vanilla extract
½ teaspoon baking powder
Preheat the oven to 160ºC. Butter a 20sq-cm, 3-4cm deep tin then throw in about a heaped tablespoon of the ground almonds and shuffle them around so that the whole of the inside is lightly coated.
Either in the microwave or in a bowl sitting on a pan of steaming water, melt the butter and chocolate, then stir in the coffee.
In a separate bowl, whisk together the eggs and sugar until pale and creamy. Gently stir the warm chocolate mix into the eggy one. In a bowl, mix the almonds with the baking powder and then fold them in too.
Bake for about 35 mins, take it out and let it sit for 10 mins. Then cut into whatever sized squares you fancy but don't take them out of the tin yet. After another 10 mins, they're ready.
HOMEMADE 'NUTELLA'
220g raw hazelnuts
110g unsweetened cocoa powder
125g icing sugar
½ teaspoon vanilla
tiny pinch salt (optional)
3 tablespoons oil, more as needed
Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra (hazelnut) oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
ALMOND AND APPLE CAKE
(adapted from "My Dish")
3 eating apples
2 tablespoons sugar
225g butter or margarine
225g caster sugar
4 eggs
225g ground almonds
1. Slice apples thinly, place in the bottom of a deep pie dish and sprinkle with 2 tablespoons of sugar.
2. Beat margarine and caster sugar till fluffy.
3. Add eggs then almonds and spread over the apples.
4. Bake for 1 hour at 180C/350F/gas 4.
5. Can be frozen.
LEMON & ALMOND CAKE
(adapted from Good Housekeeping)
85g butter softened
125g ground almonds
3 eggs
150g caster sugar
½ tsp baking powder
1 lemon (rind only)
50g potato flour (pinch of salt - optional)
OVEN 180C convection.
1. Beat butter and sugar together
2. Add the rest of the ingredients.
3. Pour into a greased floured 20cm / 8in tin. Bake 30-35mins
4. Cool in tin for 5 mins - turn out.
5. Recipe states to dredge with icing sugar - I never do. Can be served with compote for a dessert.
To make this a Chocolate & Almond cake: substitute the lemon for 1 tablespoon of cocoa.
LEMON AND ALMOND PUDDING
3 lemons
6 oz caster sugar
6oz ground almonds
4 eggs
¼ teasp baking powder
OVEN 180C
1. Cook lemons whole: cover with cold water and bring to the boil, simmer at least 1 hour. Remove - save 100ml liquor. Cut into quarters, drain. Blitz in a processor with the saved liquor. Cool.
2. Whisk eggs and sugar till like lightly whipped cream - takes 6-8 mins.
3. Mix in baking powder and almonds.
4. Add lemon puree to egg mixture, then add almonds. Whisk for 1 min.
5. Spoon into 2 1lb loaf tins - fill ¾ full. Bake 35-45 mins.
Serve warm with something sweet (like compote)
ALMOND AND ORANGE TORTE (really delicious)
1 medium orange
3 medium eggs
225g caster sugar
250g ground almonds
½ level tsp baking powder
1. Grease and line a 20cm springform cake tin
2. Put whole orange in small pan and cover with water - bring to boil. Cover and simmer for at least 1 hr until tender. Remove from water and cool.
3. Cut orange in half, remove pips. Whiz in food processor to make a smooth puree.
4. PREHEAT OVEN 180C (160C fan) Gas 4.
5. Put eggs in bowl with sugar and whisk together until thick and pale. Fold in almonds, baking powder and orange puree.
6. Pour mixture into prepared tin. Bake for 40-50 mins or until a skewer comes out clean. Leave to cool in tin.
ALMOND SPONGE CAKE
100g butter or soft margarine
175g sugar
4 large eggs
175g ground almonds
1 teaspoon almond essence
Preheat oven 180C, 350F or Gas 4
Beat the sugar and eggs together until they double in volume.
Mix in the butter, then the ground almonds and almond essence
Place the mixture in a greased 8" / 20cm sponge tin lined with non-stick baking parchment. Bake for 30 to 45 minutes when the top should be golden brown and the sides shrinking away from the tin. Cool for ten minutes before turning out onto a wire tray
CHEWY ALMOND COOKIES
(taken from the Wheatfree.org website)
275g ground almonds
50g butter, low fat spread or margarine
160g honey
1egg, beaten
75g sultanas
50g walnuts, broken
½ tsp bicarbonate of soda
½ pinch salt
1. Preheat oven: 180°C, fan 160°C, 350°F, Gas 4
2. Line baking sheets with non-stick baking paper
3. Put all the ingredients into a large mixing bowl and mix together until completely combined.
4. Put teaspoonfuls onto the baking sheets, for larger cookies make the teaspoonfuls quite generous. Leave plenty of space between cookies as they will spread during cooking.
5. Bake for 15 minutes. Remove from oven and leave on baking sheets for a few minutes to slightly set, then remove to cool completely on a baking cooling rack
6. These cookies are best eaten on the day of making, but will keep in an airtight tin if you have some left over for tomorrow
CINNAMON BALLS
175g ground almonds
75g caster sugar
1 tbsp ground cinnamon
2 egg whites
oil, for greasing
icing sugar, for dredging
1. Preheat the oven to 180°C/350°F/Gas 4. Grease a baking sheet.
2. Mix together the ground almonds, sugar and cinnamon. Whisk the egg whites until they begin to stiffen and fold enough into the almonds to make a fairly firm mixture.
3. Wet your hands with cold water and roll small spoonfuls of the mixture into balls. Place these at intervals on the baking sheet.
4. Bake for about 15 minutes in the centre of the oven. They should be slightly soft inside - too much cooking will make them hard and tough.
5. Slide a palette knife under the balls to release them from the baking sheet and leave to cool. Sift a few tablespoons of icing sugar on to a plate and when the cinnamon balls are cold slide them on to the plate. Shake gently to completely cover the cinnamon balls in sugar and store in an airtight container or in the freezer.
MAKES ABOUT 15
WALNUT COOKIES - IRANIAN / PERSIAN STYLE
2 yolks of extra large eggs
4 tablespoons sugar
210g coarsely chopped walnuts
Grated rind of ½ lemon (optional)
1. Preheat oven to 160C
2. Beat egg yolks with sugar until very thick and almost white.
3. Mix chopped walnuts and lemon rind into yolk mixture.
4. Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
5. Bake for about 10 minutes or until cookies are dry and firm.
6. Remove from sheet when cool.
MAKES ABOUT 20 WALNUT COOKIES
JAM FILLED NUT BISCUITS
50g softened butter or margarine
2 eggs
550g mixed ground nuts
120ml runny honey (½ cup)
½ tsp orange or lemon essence (or grated rind)
jam or chocolate chips to fill
1. Soften the butter in a bowl then cream together with the eggs until smooth.
2. Add the remaining ingredients and beat thoroughly to combine. Form the dough into walnut-sized balls and place on a lightly-buttered baking tray. With your thumb form a depression in the centre of each ball and fill this with jam or a chocolate chip.
3. Place in an oven pre-heated to 170°C and bake for about 12 minutes, our until lightly browned.
4. Remove from the oven and allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.
BAKED ALMOND PEARS
4 pears
finely grated rind and juice of 1 lemon
100g ground almonds
50g raisins
2 tbsp toasted flaked almonds
2 tbsp clear honey
Preheat oven to 190C / 375F / Gas 5
1. Cut each pear in half lengthways and scoop out cores leaving a cavity. Place pears in a bowl andd pour over lemon juice.
2. Mix ground almonds, lemon rind, raisins, flaked almonds and honey.
3. Arrange the pears in a baking dish and fill each half with the mixture.
4. Bake for 15 mins basting the juices from time to time under tender, but not mushy. Serve warm.
Cakes, Cookies and Desserts without Nuts
CHOCOLATE BROWNIES OMIT THE WALNUTS AND THIS IS NUT FREE! Makes 16-20 squares
250g dates
100g butter
1 egg, beaten
1 very ripe banana, mashed
60g potato flour
2 tsp baking powder
4 tbsp cocoa powder, sieved
110g walnuts, roughly chopped
1 tsp vanilla essence
To decorate:
75g/3oz melted chocolate for coating.
walnut halves
1. Preheat the oven to 180°C/350°F/Gas 4. Grease a square cake tin (about 18cm x 18cm/7" x 7").
2. Put the dates into a saucepan and add water to just cover them. Cook for 5-10 minutes or until softened. Puree the dates until smooth and allow to cool a little.
3. Cream together the date and the butter/margarine while the dates are still warm, until light and fluffy.
4. Add the egg, the mashed banana and vanilla essence and mix well.
5. Sieve the flour, baking powder and cocoa powder and add to the mixture.
6. Fold in the walnuts and turn the mixture into the prepared tray.
7. Bake in the preheated oven for 30-35 minutes, or until the brownies feel fairly firm to the touch. Remove from the oven and leave to cool in the tin.
8. Melt some chocolate bar (about 75g/3 oz) in a bowl set over some gently simmering water. Spread the melted chocolate over the cooled brownies and decorate with the walnut halves. Leave to set. Cut into squares and remove from the tin.
(If you cannot get the 'block' dates on Pesach - use prunes instead … or half prunes and half dates.)
FRENCH CHOCOLATE CAKE from Evelyn Rose
150g plain chocolate
100g butter (unsalted if possible)
50g potato flour
100g caster sugar
1 level teasp baking powder
4 eggs separated
1 teasp vanilla essence
Use an 8in / 20cm loose bottom tin - lined and oiled. OVEN: 180C / GAS 4
Melt the butter, add the chocolate and melt. Remove from heat.
Stir in the sugar, yolks, vanilla, baking powder and sifted potato flour.
Beat egg whites with a pinch of salt until they form stiff but glossy peaks - fold into chocolate mixture.
Pour into prepared tin- bake for 45mins until well risen and firm to a very gentle touch.
Leave on a cooling tray for 5 mins and then turn out and leave until cold. Can be dusted with icing sugar.
BEST CHOCOLATE CAKE IN THE WORLD
(adapted from Good Housekeeping) Serves 16
For the cake
200g dark chocolate
125g (4oz) butter, cubed
8 medium eggs, separated
200g (7oz) golden caster sugar
For the chocolate curls and ganache
200g dark chocolate
75ml (3fl oz) double cream
25g (1oz) butter
1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and line a 23cm (9in) springform cake tin.
2. Melt chocolate and butter in a bowl over a pan of simmering water. Remove from heat and cool for a few minutes.
3. Put the egg yolks and sugar in the bowl of a freestanding mixer. Whisk together until pale and moussey, then whisk in the chocolate mixture.
4. Whisk the egg whites in a clean, grease-free bowl until soft peaks form. Add a third of this to the chocolate mixture and fold in using a large metal spoon. Add the remaining egg white and mix everything together, then pour into the prepared tin and bake for 1hr 15min. Turn off the oven. Cover with a damp tea-towel and leave in the oven until the cake cools and the centre has sunk.
5. Meanwhile, to make the chocolate curls, melt half the chocolate in a bowl in a 900W microwave on High for around 1min. Pour into a small rectangular container (a 250g margarine tub is perfect) and leave to cool so the chocolate hardens.
6. To make the ganache, put remaining chocolate, cream and butter in a bowl and melt in a 900W microwave on High for 1-2min. Mix together. Take cake out of tin and peel off the paper. Put on a serving plate then ladle the ganache over so it covers the top of the cake and drizzles down the sides. Leave until just set.
7. To finish the chocolate curls, upturn the tub of cooled chocolate and pop the set chocolate block out of the container on to a board. Use a very sharp knife or vegetable peeler to scrape against the chocolate to make curls.
8. Using a palette knife, scatter the chocolate curls on top of the cake.
COOK'S TIP: Save 70 calories per slice and a little time Dredge the finished cake with 2tbsps each of cocoa powder and golden icing sugar and forget the rest!
CHOCOLATE MOUSSE CAKE
340g chocolate chips
1½ tbsp orange juice
112g margarine
4 eggs, separated
1.Melt chocolate in double boiler or microwave
2. Add margarine and mix.
3. Beat whites until stiff
4. Beat yolks until creamy.
5. Add juice & chocolate to yolk mixture & mix.
6. Fold whites into chocolate.
7. Pour into greased 9" round cake pan.
8. Bake at 220°C for 15 minutes.
RICH CHOCLATE MOUSE CAKE
(From Good Housekeeping) This is very rich but delicious. Serve cut into small squares with a cup of black coffee
375g plain chocolate
1 level tsp instant coffee granules
175ml double cream
15ml brandy OR orange juice
3 eggs
50g caster sugar
25g butter
1. Grease and base-line a 16cm square tin that is 4cm deep. Plus a roasting tin to stand it in.
2. Melt 200g of chocolate with the coffee. Allow to cool.
3. Whip 100ml of the cream until it just holds its shape, whist in the juice or brandy.
4. In a separate bowl, whist the eggs and sugar until pale and thick.
5. Fold the chocolate into the egg mixture, followed by the cream. Make sure the ingredients are thoroughly mixed. Pour into prepared tin.
6. Place the tin into a roasting tin. Pour in enough hot water so that it comes at least half-way up the side of the tin.
7. Bake at 180C / 350F or Gas 4 for 45mins – 1 hr until just firm to the centre. The cake will form quite a heavy crust on the top. Press gently to feel how firm it is beneath. Cool.
TOPPING: Place remaining chocolate and cream into a pan, melt over a low heat stirring. Stir in butter and stir until spreadable. Spread evenly over cake and chill until just firm. Serve the cake at room temp otherwise the topping will be too solid.
THE ART CAFÉ'S PARADISE SLICE (from Waitrose)
300g dark chocolate into pieces
100g butter, softened
200g caster sugar
2 medium eggs, lightly beaten
200g desiccated coconut
100g raisins
100g glacé cherries (if you can get them for Pesach)
Line a baking tin size 20cm x 30cm with baking parchment.
Melt the chocolate in a bowl placed over a pan of just-simmering water, and pour it into the prepared tin, spreading it out with a palette knife to cover the base evenly. Put aside for about an hour to set.
Preheat the oven to 140°C, gas mark 1.
Cream the butter and sugar together until light and fluffy Beat in the eggs and coconut, then fold in the sultanas and cherries.
When the chocolate has fully set in the tray, spread the coconut mixture over it in a thick layer . Bake for 25-30 minutes, or until golden brown . Leave to cool completely in the tin, then chill so the chocolate sets thoroughly.
Turn out and cut into 24 pieces. If you're not a fan of dark chocolate, you could also make this with milk or white.
SPONGE CAKE
(adapted from Lubavitch Spice and Spirit)
7 eggs, separated
1 whole egg
150g potato starch, sifted twice
Juice of ½ lemon
330g caster sugar
1. Separate eggs. Beat whites until stiff gradually adding sugar. Set aside.
2. In separate bowl, beat yolks and whole egg. Add lemon juice. Gently fold yolks into whites.
3. Gradually fold potato starch into batter.
4. Pour into ungreased pan (9in / 23cm) and bake at 180C for 1 hour and 10 minutes.
Remove cake from tin and cool on wire rack to cool.
A CHOCOLATE AND BRANDY GATEAU
(Adapted from Evelyn Rose) If you wish, use orange juice instead of brandy. Makes one 24cm cake. Keeps 1 week in an airtight container. Freezes 3 months.
170g salted butter or margarine
170g caster sugar
225g plain chocolate
6 medium eggs, separated
1 level teasp baking powder
85g potato flour
3 tablespoons Passover Brandy
Frosting:
55g butter or margarine
110g plain chocolate
1 tbl brandy (or orange juice)
1. Preheat oven to Gas 4, 180C, 350F
2. Grease and line a 24cm round loose bottom cake tin
3. In a pan, slowly melt the margarine, sugar and chocolate.
4. Take off the heat and stir in the egg yolks, brandy (or orange juice), potato flour and baking powder.
5. In a separate bowl, whisk the egg whites, with a pinch of salt, until they hold floppy peaks. Stir in a quarter of this into the chocolate mixture to lighten it.
6. Finally spoon the rest of the whisked egg whites into the chocolate and fold the two mixtures carefully together.
7. Pour into the prepared baking tin & smooth the top.
8. Bake for 45-50 minutes until the top is firm to gentle pressure and a skewer comes out clean from the centre.
9. Leak on a rack for 30 minutes, then remove from the tin. Dust with icing sugar or add frosting when cold.
TO MAKE THE FROSTING
Melt the chocolate with the margarine and brandy (or orange juice). Stir together until smooth. Chill for about 10 minutes until of coating consistency. Pour over the top and sides of the cake and allow to set.
CAPPUCCINO CREAMS Serves 8.
550g fromage frais
1-2 level tablespoons coffee granules
1-2 level tablespoons icing sugar (optional)
175g good quality dark chocolate
Chocolate curls to decorate
1, Mix fromage frais with the coffee & icing sugar
2. Chop the chocolate in a food processor (or grate)
3. Spoon half the fromage frais mixture into ramekins. Sprinkle over most of the chocolate. Top with remaining fromage frais and then sprinkle the rest of the chocolate on top to give a speckled appearance like a cappuccino.
Decorate with chocolate curls.
PLAIN FUDGE
300ml milk
100g butter
800g sugar
2 tsp vanilla essence
1. Pour the milk into a heavy-based saucepan and bring slowly to the boil. Add the sugar and butter. Heat slowly, stirring all the time, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 mins.
2. Uncover, and continue to boil steadily, stirring occasionally, for 10 - 15 minutes, until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb.
3. Remove from the heat. Stir in the vanilla flavouring. Leave to cool for 5 minutes.
4. Beat the fudge until it just begins to lose its gloss and is thick.
5. Transfer to a buttered 18 cm (7 inch) square tin. Mark into squares when cool. Cut up with a sharp knife when firm and set. Store in an airtight container.
CHOCOLATE FUDGE
(found on the internet, I think)
450g sugar
150g butter
50g clear honey
150ml milk
100g plain chocolate
1. Place all the ingredients in a heavy-based saucepan and stir over a low heat until dissolved.
2. Bring to the boil and boil gently for about 10 minutes until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb.
3. Remove from the heat, stand the pan on a cool surface for 5 minutes, then beat until thick and beginning to grain.
4. Pour into a buttered 20.5 x 15 cm (8 x 6 inch) tin, mark into squares and cut when cold.
STRAWBERRY ICE CREAM (from UKTV Food)
600g strawberries , hulled and sliced
600ml double cream
280g caster sugar
1. Put the strawberries in a food processor and blend to a purée.
2. Tip the purée into a mixing bowl. Stir in the cream and sugar, then whisk until well blended.
3. Pour the mixture into an ice cream machine. Chill according to the manufacturer's instructions.
4. Pour into a freezer-proof container
VANILLA ICE CREAM
500ml double cream
100g caster sugar
150ml water
4 egg yolks
6 drops vanilla essence
1. Bring almost to boiling point, then remove from the heat) and add vanilla. Cool.
2. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute.
3. Place the egg yolks in a basin and begin whisking trickling in the hot syrup as you go until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.
CHOCOLATE ICE CREAM
(from Hugh Fearnley-Whittingstall, BBC Food)
250g strong plain chocolate
100g unsalted butter
150g caster sugar
150ml water
4 large egg yolks
500ml double cream
1. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
2. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
3. Place the egg yolks in a basin and begin whisking trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.
CHOCOLATE ICE CREAM -2 (from Cook It Simply)
175g sugar
15 ml water
4 egg yolks
900 ml double cream
450g plain or milk chocolate
1. Put sugar and water into a saucepan and stir over a gentle heat until dissolved.
2. Bring to the boil and simmer gently for 7 min.
3. Break the chocolate into small pieces and stir into the hot syrup. Stir until dissolved.
4. Whisk in the egg yolks and cool.
5. Whip the cream until thick, but not stiff. Fold into the chocolate mixture.
6. Use an electric ice cream maker according to the manufacturer's instructions. Or pour into a freezer tray and freeze.
How to make ice-cream without a machine (tips from Waitrose)
1. Pour the cooled mixture into a wide freezer-proof container. Cover with a sheet of greaseproof paper to avoid ice crystals forming on the surface. Cover with a lid and place on a level surface in the coldest part of the freezer.
2. After between ½-1½ hours, the sides of the ice cream will be solid, and the middle will remain a wet slush. Transfer it to a bowl and whisk with an electric beater, or by hand, until uniformly thick
3. You could also pulse it in a food processor. When smooth, replace it in the freezer. Repeat 3 times, every ½-1 hour, or until the ice cream is uniformly thick. Freeze for another hour.
The tepid mixture is an ideal breeding ground for germs, so make it is cooled quickly to minimise the risk of bacteria multiplying. This happens most rapidly between 5°C and 63°C, which is known as the 'danger zone', and foods should be kept within this range for the shortest possible time.
Vegetarian Dishes
VEGETABLE KUGEL (From the JC)
SERVES 8-10 AS A SIDE DISH OR 5 AS MAIN DISH
500g carrots
280g courgettes
500g baking potatoes
4 eggs whisked together
1 onion
20 grinds black pepper
150ml) sunflower oil
140g matzo meal or potato flour
1½ teasp salt
1. Peel all vegetables except courgettes. Grate and mix together
2. Whisk eggs till light and fluffy add to vegetables.
3. Add rest of ingredients
4. Pour into dish and smooth out. (dish size 10x8x2in deep / 11-12inch oval)
Bake 1 to 1¼ hours till golden. OVEN 180C.
If freezing – cook for approx half time until set, then defrost and cook. Keeps in fridge for 3 days.
I usually serve it with braised red cabbage
ROASTED BUTTERNUT SQUASH
1 butternut squash
I chopped garlic clove
1 sliced onion
1 teasp brown sugar
½ cup parve chicken stock
olive oil (or low cal spray)
Grated zest of ½ a lemon
1. To prepare the squash, put it into a pan of boiling water and cook for a couple of minutes. Cool. Now it is much easier to peel!
2. Peel the squash and cut into cubes. Put into a roasting dish with a tablespoon of oil.
Oven temp 180C – for 30 mins, until cooked but not mushy.
3. While the squash is cooking, gently fry the onion until translucent then add the garlic and cook for a minute. Add the sugar, stock, lemon zest and coriander and cook for a couple of minutes. (please do not omit the zest as this brings out the flavour of the dish).
4. Pour the squash into the pan with the other ingredients, stir through ……. Now it is ready!
EASY CHEAP, LOW FAT OVEN CHIPS
1 baked potato
salt
low-cal spray
For this recipe you use a baked potato that you have previously cooked and allowed to cool (maybe from the previous day).
Cut the potato into thick chunks, and place onto a lightly greased oven tray. Spray with low-cal spray and a tiny amount of salt.
Bake in a preheated oven – 180C for about 10-15 mins.
The chips will be crisp and a lot better than the frozen ones that you have bought.
SPICED VEGETABLE STEW
3 tablespoon olive oil
2 small onions
2 crushed garlic cloves
1 level tablespoon paprika
700g sweet potato (peeled and cubed)
700g butternut squash (peeled and cut into chunks) *
125g okra
500g passata or tinned tomatoes
*easier to peel if you boil it whole for a few minutes
1. Cook onions and garlic.
2. Stir in paprika.
3.Add sweet potatoes, squash, tomatoes and 900ml water.
4. Season generously with salt and pepper.
5. Bring to boil and simmer for 20mins until tender.
The recipe says to cook the okra at the same time – but I prefer to wait until other veg is cooked. During the rest of the year, I add a can of cannelloni beans at the end
CHEESE, TOMATO AND POTATO BAKE
1 can chopped tomatoes
500g small potatoes
1 onion
Olive oil
Salt, black pepper and sugar
1 teaspoon mixed herbs
100g grated Double Gloucester cheese
Peel and chop onion
Peel the potatoes and cut into small cubes.
Put 1 tablespoon of oil in a large frying pan, add onion and fry for a couple of minutes. Add the potatoes, stir to coat with the oil. Gently fry over a very low heat for 10 minutes taking care that the potatoes do not burn.
Mix the chopped tomatoes with the herbs, ½ teaspoon of sugar, pinch of salt and pepper.
Grease the base of a shallow oven to table dish with olive oil. Add the potato and onion mixture seasoned with salt and pepper. Sprinkle with half the grated cheese. Pour chopped tomatoes over the top of this and then add the remaining cheese.
Bake in the oven (180c) for 30-40 minutes until the vegetables are cooked.
BUTTERNUT SQUASH & POTATO WITH TOMATO SAUCE
1 large sweet potato
1 small butternut squash
1 baking potato
for sauce
1 onion
1 clove of garlic
tin of chopped tomatoes
basil, oregano, seasonings, sugar
oil or low-cal spray
1. Peel sweet potato and butternut and cut into cubes.
2. Cut potato into cubes – but leave skin on.
3. Put into baking dish, lightly coat with oil. Bake at 180C for 20-30mins till cooked. Season
4. Meanwhile, prepare the tomato sauce: Chop the onion and garlic. Microwave for 4 mins. Add the tomatoes, pinch of herbs, salt, pepper and ½ teasp sugar. Cook for 5 mins. Puree and taste.
5. Place cooked potato and squash in oven-proof dish and cover with tomato sauce. Bake for 15 mins. If using with a dairy meal, sprinkle cheese on top.
Serve as a side dish / a vegetarian alternative with green vegetables.
HONEY-ROASTED SWEET POTATOES WITH RED ONIONS
750g sweet potatoes, peeled and cut into 4-5cm cubes
2 red onions peeled and cut into thick wedges
5 tbsp olive oill
1 tsp ground ginger
½ chopped red chilli
½ orange, juiced
1 tbsp honey
a handful of coriander leaves, roughly chopped
1. Heat the oven to 190C/fan 170C/gas 5.
2. Put the sweet potatoes and onions in a single layer in a roasting tin. Scatter coriander over.
3. Whisk together the olive oil, ginger, cumin, chilli, orange juice and honey. Pour this mixture over the vegetables and toss to coat well. Season with salt and roast for about 30 minutes or until tender.
ROAST RATOUILLE (roasting improves the flavour)
1 aubergine
2 courgettes
1 red and yellow pepper
handful of mushrooms (halved)
1 onion
1 clove of garlic
tin of chopped tomatoes
seasonings, sugar
oil or low-cal spray
1. Turn oven to 180C and grease oven dish.
2. Cut aubergine, courgette and peppers into bit-size pieces and put into oven dish. Lightly coat in a tablespoon of oil.
3. Cook in the oven for 20 mins.
4. Meanwhile, prepare the tomato sauce: Chop the onion and garlic. Microwave for 4 mins. Add the tomatoes, seasoning, salt, pepper and ½ teasp sugar. Cook for 5 mins. Puree and taste.
5. Take out the vegetables from the oven and turn over. Add mushrooms. Spray with oil. Cook 20 mins.
6. The vegetables will be nearly soft. Pour the tomato sauce over them and pop back into the oven till cooked. (Grate cheese on top if a dairy meal)
POTATO KUGEL
6 medium potatoes
3 eggs, beaten
1 onion
1/3 cup (potato) flour or matzo meal
1½ tsp salt
¼ pepper
4 tbsp oil
¼ baking powder
Preheat oven to 180C / 350F
1. Peel potatoes and grate.
2. Peel and grate onion.
3. Mix all ingredients together and place in a greased 9x9 inch baking dish.
Bake for at least 1 hour or until light and crisp.
SWEET POTATO AND CARROT PATTIES (adapted from Channel 4.com)
450g sweet potatoes, cut into cubes
225g carrots, cut into thin rounds
3-4 spring onions, sliced
salt, pepper
potato flour, for coating (optional)
4 tbsp fromage frais or yogurt
½ tsp curry powder (if available and must carry Passover hechsher).
1. Cook the sweet potatoes and carrots until soft.
2. Preheat the grill to medium.
3. Mash sweet potatoes and carrots and add spring onions. Season. Shape the mixture into 12 balls of equal size, flatten into 6cm patties about 2cm high.
4. If they are very sticky, sprinkle both sides with flour and put on a baking sheet. Grill for 5 minutes on each side until warmed through and lightly browned.
If you can get the ingredients, mix together the yogurt and curry powder in a small bowl. Serve the patties warm with the sauce.
PESACH QUICHE FOR SLIMMERS
3-4 large leeks, sliced
1 large onion
110g cheddar
6 eggs
1 tsp parve chicken stock (or veg cube)
Seasonings
Oil or spray
Preheat oven to 180C or Gas 4
1. Grease a flan dish
2. Cook leeks and onion until soft or microwave in a little water.
3. Put vegetables into dish, sprinkle cheese on top
4. Beat the eggs, add stick and season. Pour on top of the vegetables.
5. Bake for about 25-30 mins until browned and set.
You can make this with other vegetables
HONEY-BAKED BUTTERNUT SQUASH
1 butternut squash (500g approx)
1 tbsp olive oil
Grated rind and juice of 1 lemon
2 tbsp clear honey
25g chopped walnuts
Oven 180C / 350F / Gas 3.
1. Place whole squash in pan of water, bring to boil and cook for 10 mins.
2. Cut in half length-ways, discard seeds. Place the halves with the cut side UP onto a baking sheet.
3. Mix lemon, oil, honey and walnuts together.
4. Drizzle over squash halves and put excess into hollow of squash.
5. Bake for 15 mins until tender.
Alternatively, instead of having the butternut squash in halves, you can cube it and pour the lemon-nut mix on top and bake.
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