recipes







Before beginning, I'd like to share my conversion table and other useful hints:


oz gr oz gr
1 = 30 9 = 280
2 = 60 10 = 310
3 = 90 11 = 340
4 = 125 12 = 370
5 = 150 13 = 400
6 = 180 14 = 430
7 = 210 15 = 460
8 = 250 16 = 500



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Other useful information:




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Baked Rice
Basic Bulgur
Brown Rice
Bulgur Salad
Cheese Cake
Chocolate Cake
Chocolate Chip Cookies
Cholent
Cheese Lasagna
Crunchies
Chutney Chicken
Gravy for Stuffed Vegetables
Hot Milk Sponge
Magic Cake
Mixed Rice
Nut Loaf
Shorba
Shortbread
Stuffed Monkeys
Summer Fruit Cake


And I'll begin with cakes. As I said - credit where credit is due. Here goes ...

Magic Cake

The first, and the one we all use most often, is:


Michal's Magic Cake
    Ingredients:
  • 1 container sweet cream
  • 1½ cups sugar
  • 1½ cups self-raising flour
  • 2 eggs

Method:
  1. Gently beat all ingredients in mixer.
  2. Bake in two well-greased and floured tins, in moderate oven.
Options:
  • cocoa or chocolate sauce for marble cake
  • fruit cake mix
  • chocolate chips
  • brown sugar instead of white
  • nuts
  • cinnamon and sugar
  • canned fruit and nuts ...

The choices are endless. Just use your imagination - any variation you choose will be delicious.


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The next, one of the most delicious chocolate cakes I've tasted for ages, is:


Chocolate Cake

Renee's Chocolate Cake
    Ingredients:
  • 2 ¾ cups flour
  • 1 teasp baking powder
  • 1 teasp vanilla sugar
  • ¾ cup cocoa - sifted
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 cups milk
  • 2 teasp vinegar

Method:
  1. Mix all ingredients in blender.
  2. Bake in well-greased and floured oblong tin, in moderate oven, about 45 minutes.

Icing

    Ingredients:
  • 1 cup sugar
  • ½ cup cocoa - sifted
  • ¼ cup water
  • 150 grams margarine

Method:
  1. Mix sugar, cocoa and water over low flame until sugar dissolved.
  2. Remove from heat, and add margarine.
  3. Pour over hot cake.


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    Our basic birthday cake - before all embellishments:



    Basic Birthday Cake

    Gran's Hot Milk Sponge

      Ingredients:
    • *1 cup milk
    • 115 grams margarine (or butter)
    • 1 teaspoon vanilla essence
    • 4 teaspoons baking powder
    • 4 eggs
    • 2 cups sugar
    • **2 cups flour

    *Possible to substitute orange juice
    **For chocolate cake, use some cocoa instead of flour

    Method:
    1. Mix all ingredients, except for milk and butter.
    2. Boil milk and butter, and add to above mixture while still hot.
    3. Bake in well greased and floured round no. 26 baking tin, or in two no. 22 tins, about 45 minutes.




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    Ronith's Nut Loaf



    Nut Loaf

    Ronith's Nut Loaf

      Ingredients:
    • 4 eggs
    • 1 cup sugar
    • one-third cup breadcrumbs (or matza meal if you want to use this recipe for Pessach)
    • 100 gr coarsely chopped walnuts

    Topping:

  4. 1 container sweet cream, whipped with 2 teasp sugar and 1 teasp nescafe or cocoa

Method:
  1. Separate eggs. Stiffly beat whites, adding sugar gradually.
  2. Beat yolks and add to stiff whites.
  3. Fold in breadcrumbs and nuts.
  4. Bake in well greased and floured small loaf tin, about 1 hour.
  5. When cool, remove from baking tin and coat with cream.




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Bobba's Cheese Cake - A Classic Recipe:



Cheese Cake

Bobba's Cheese Cake

    Ingredients:
    Filling:
  • 2 containers 9% fat cream cheese
  • 2 Tblsp flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 1½ cup sugar
  • 1 sweet cream
  • pinch salt

    1. Base:
    2. 125 gr butter
    3. 2 Tblsp oil
    4. 1 egg
    5. 2 teasp baking powder
    6. 2 Tblsp sugar
    7. 2 cups flour
    8. pinch salt


Method:
Base:
  1. Cream butter and sugar, and add oil.
  2. Sift together flour, baking powder and salt, and add alternately with beaten egg.
  3. Divide in half, and freeze one half in grease-proof paper for your next cake - whenever.
  4. Spread other half very thinly in round (No. 26) baking tin, and sprinkle with flour to prevent sogginess.

Filling:
  1. Mix cheese, yolks, flour and sugar in mixer.
  2. Add lemon juice, cream, and vanilla essence and mix well.
  3. Beat whites - not too stiff. Fold mixture into egg whites, and add pinch salt.
  4. Pour over base and bake in lowish oven.
  5. When done, switch off oven, open door slightly, and allow to cool in oven.




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Summer Fruit Cake - An Easy-as-Pie Delicious Cake:



Summer Fruit Cake

Summer Fruit Cake

    Ingredients:
    Base:
  • 2 eggs
  • one-third cup oil
  • 1 pkt vanilla sugar
  • one-third cup sugar
  • 3 Tblsp water
  • 1 cup self-raising flour
      Filling:
    1. 1 kg mixed fresh fruit (plums, grapes, apricots, applies ... whatever you have handy - or left over) - cut in pieces
    2. pinch (or more to taste) cinnamon
    3. optional: ½ cup blanched almonds, coarsely cut


Method:
  1. Mix ingredients for base in mixer (very liquidy mixture).
  2. Pour half in round no. 28 tin or pyrex, and cover with fruit, then pour over remaining mixture.
  3. Bake in low-moderate oven 35-40 minutes.




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From cakes - on to veges:

Baked Rice

Edna's Rice with Pine Nuts

    Ingredients:
  • 2 cups whole rice (you can use white - less cooking time - but whole is nicer
  • 1 large onion - chopped
  • 2 carrots - coarsely grated
  • 50 gr pine nuts
  • 4 cups water
  • about ½ teasp salt
  • 1½ Tblsp chicken soup mix
  • 2 teasp nutmeg

Method:
  1. Fry onion, add grated carrots, mix and stir-fry till golden. Add pine nuts, fry till brownish, and remove from flame.
  2. Place rice and above mix in medium-sized pyrex. Add salt and chicken soup mix with water.
  3. Mix, and cover with foil.
  4. Bake in preheated oven about 1 - 1½ hours.




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Brown Rice

Basic Brown Rice

    Ingredients:
  • 1 cups whole rice
  • ½ teasp salt

Optional: Substitute vegetable soup for water; add soy sauce instead of salt; fry rice till brownish before cooking as usual

Method:
  1. Wash rice in cold water, and drain.
  2. Add to pot with water and salt. Bring to boil, cover, and simmer over low flame about 30-40 minutes, till ready.




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Basic Bulgur

Basic Bulgur Wheat

    Ingredients:
  • 1 cup bulgur (don't rinse)
  • 2 cups water
  • ¾ teasp salt

Method:
  1. Boil water and salt.
  2. Stir in bulgur and return to boil. Reduce heat, and simmer - covered - 20 minutes.
  3. Remove from heat, and let stand 5 minutes.
  4. Fluff with fork, and serve.




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Mixed Rice

Leanne's Mixed Rice

    Ingredients:
  • 2 cups mixed wild and brown rice
  • About 1 cup fresh champignon - sliced
  • Fried onions
  • ½ cup sunflower seeds
  • 4 cups boiling water
  • ½ cup pine nuts
  • 1 cup parsley - chopped
  • 4 Tblsp olive oil
  • 1 Tblsp honey or brown sugar
  • Salt and pepper



Method:
  1. Mix all ingredients with fork.
  2. Bake, covered, in moderate oven at least 2 hours.

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And now - a salad or two:

Bulgur Salad

Bulgur Wheat Waldorf Salad

    Ingredients:
  • about ¾ cup bulgur - soaked in boiling water 20 minutes
  • 2-3 spring onions - chopped
  • ¾ - 1 cup canned pineapple - diced
  • 1 cucumber - peeled and diced
  • 1 red pepper - diced
  • about 100 gr cashews - roasted, salted - cut coarsely

    Dressing:
  • 1 Tablesp oil
  • ½ Tablesp white vinegar
  • 1½ Tablesp pineapple juice
  • pinch ginger
  • salt and pepper

Method:
  1. After soaking bulgur, drain off excess water.
  2. Mix all ingredients.
  3. Place all dressing ingredients in screw-topped jar and shake till well mixed.
  4. Pour dressing over salad, and toss.



Cheese Lasagna

Gran's Cheese Lasagna

    Ingredients:
  • 1 packet broad noodles


  • 2 small tins tomato puree
  • ½ - 1 cup water
  • salt and pepper
  • garlic
  • oregano
  • 1 Tablespoon parsley


  • 2 containers cottage cheese
  • 2 eggs


  • 200 gr strong yellow cheese (Tal Ha-Emek) - sliced


    Method:
  • Boil pasta and rinse with cold water

  • Mix all ingredients from first group

  • Mix cheese and eggs

  • In greased pyrex - place layers of pasta, cottage mixture, yellow cheese, pasta, cottage, ending with yellow cheese.
  • Bake in medium oven till ready.


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    COOKIES next - first, shortbread for Maya:

    Shortbread

    Shortbread

      Ingredients:
    • 400 grams butter or margarine with milk (butter preferable)
    • 4 cups plain white flour
    • 1 cup icing sugar - and a little extra for sprinkling on top of baked cookies



    Method:
    1. Mix butter, flour and icing sugar into dough.
    2. Spread in oblong baking tray.
    3. Cut squares, and poke each square with a fork, going right down through dough to baking tray.
    4. Bake in medium oven about 30 minutes, till slightly brown.
    5. Remove from oven, cut again and sprinkle with icing sugar.
    6. Leave to cool, then remove from baking tray and store in tin or in freezer.

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    Chocolate Chip Cookies - especially for Yaroni:

    Chocolate Chip Cookies

    Chocolate Chip Cookies

      Ingredients:
    • 2 ¼ cups flour
    • 1 teasp bicarbonate of soda
    • ½ teasp salt
    • 1 ½ cups packed brown sugar
    • 300 gr soft butter
    • 1 egg
    • 1 teasp vanilla essence
    • about 300 gr chocolate chips (white or brown, or mixed)
    • optional - coarsely chopped walnuts




    Method:
    1. Cream butter, sugar, egg and vanilla.
    2. Add flour, salt, bicarb.
    3. Add chocolate chips and nuts.
    4. Drop teaspoons full 2" apart onto baking tray.
    5. Bake in medium oven about 13 minutes.

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    Gran's Crunchies - for anybody who's interested:

    Crunchies

    Granny's Crunchies

      Ingredients:
    • 2 cups oatmeal
    • 1 cup dessicated coconut
    • 1 cup flour
    • 1 cup sugar
    • 225 grams margarine (or butter)
    • 2 Tbls Golden Syrup
    • 1 teasp bicarbonate of soda



    Method:
    1. In large bowl, mix oatmeal, coconut, flour and sugar.
    2. Melt marge with syrup. Add bicarb and bring to boil. Cook till mixture rises.
    3. Add to dry ingredients and mix well. Spread quite thinly (rises slightly) in oblong baking tray.
    4. Bake in medium oven about 10 minutes, till brownish.
    5. Remove from oven, and cut into squares when cool.

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    Frances's Stuffed Monkeys
    Stuffed Monkeys

    Frances's Stuffed Monkeys - FOR CARYN:

      Ingredients:
      Dough:
    • 1 pkt self-raising flour
    • 200 gr margarine or butter
    • 1 container sour cream
      Filling:
    • Apricot Jam
    • Sugar
    • Raisins, cherries, walnuts



    Method:
    Dough:
    1. Mix all ingredients to dough.
    2. Divide into three balls, and refrigerate, wrapped individually in grease- proof paper - overnight or at least eight hours.

    Filling:
  • Roll out one ball of dough.
  • Spread with apricot jam and sprinkle with sugar.
  • Add coarsely chopped wallnuts, raisins, cut cherries.
  • Roll into roll, mark slices, brush with egg, and bake.
  • Slice when warm. - Possible to freeze.
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    A CHICKEN RECIPE:

    Chutney Chicken

    Dian's Chutney Chicken

      Ingredients:
    • 10 chicken portions
    • About 3 Tblsp brown vinegar
    • 1 Tblsp Ketchup
    • fresh garlic - crushed
    • Onion rings
    • About 3 Tblsp brown sugar
    • 1 cup fruit chutney
    • Salt and pepper
    • 1-2 beef cubes dissolved in just enough water to make stock



    Method:
    1. Preheat oven to 180 degrees C.
    2. Spice portions both sides, and arrange in greased casserole with onion rings.
    3. Combine stock with vinegar, sugar, ketchup,¾ of the chutney and garlic, and pour over chicken portions. Pour remaining ¼ over top of chicken pieces.
    4. Bake uncovered, but watch that chicken doesn't burn.
    5. Crisp top before serving.

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    Here are two recipes for cholent; the first is the Ashkenazi version, and the second - "shorba" - is the Sephardi version - requested by Shlomo:

    Cholent:

    Cholent

    Cholent

      Ingredients:
      1. 1 pc brisket (shoulder) - about 2 kg
      2. 1 cup beans - the original recipe says large white beans, but you can use any kind - presoaked overnight
      3. 1 cup large barley
      4. 2 large onions - chopped
      5. potatoes - cut in very large pieces
      6. 1 Tblsp honey
      7. 1 Tblsp soy sauce
      8. salt, pepper
      9. sweet and a pinch of hot paprika


      Optional:

      eggs - when cooked with the cholent slowly, they absorb the flavor and you get very delicate, delicious brown eggs





    Method:
    1. Brown the brisket to seal, and remove from pot.
    2. Lightly fry onions, with seasoning, beans, barley, honey and soy sauce.
    3. Place bean mixture, potatoes and meat in slow cooker, and add some water. (You could cook it very low oven, but I like the slow cooker - don't have to check, don't have to stir, don't have to worry about adding water).
    4. Wash the eggs, pierce so they don't burst, and place them around the other ingredients.
    5. Cook on low about 12 hours.

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    Shorba is actually one of the Sephardi versions of the Ashkenazi cholent

    Shorba:

    Mrs. Hemi's Shorba

    Shorba

      Ingredients:
      1. 1 chicken, portioned
      2. 125 gr small red beans, with the water in which they were boiled
      3. 1 medium onion, chopped finely
      4. ¼ kg zucchini, peeled and diced small
      5. 4-6 bay leaves
      6. ¼ kg grated tomato
      7. salt, pepper, turmeric, ginger
      8. baharat - which is a mixture of spices - you'll have to find that yourselves on the Internet
      9. eggs



    Method:
    1. Soak rice overnight with bay leaves. Change water in the morning, remove bay leaves, and crush the rice with your hands (between your fingers)
    2. Place chicken portions in large pot (if necessary, add 1 Tbls oil), add onion, ¾ teasp pepper and ½ teasp turmeric.
    3. Cook on high flame about 5 minutes, then lower flame. If dry, add little water.
    4. Add grated tomatoes, and 5 minutes later - zucchini pieces. Saute till dry, stirring occasionally.
    5. Add 2 cups water, and boil 10 minutes. Remove chicken from pot.
    6. To pot add beans with their water, rice with its water, and add boiling water to cover rice well.
    7. Bring to boil and lower flame. Add salt to taste, ½ teasp ginger, and ½ teasp baharat. Simmer, stirring often and adding water if necessary. Cook till rice is ready.
    8. Place rice mixture in slow cooker (or pot if you want to use the oven).
    9. Place chicken pieces on top of rice and press down gently. Sprinkle with another 1 teasp baharat.
    10. Place washed, pierced eggs on top.
    11. Cook on low for about 12 hours.


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      Gravy for Stuffed Vegetables:

      Gravy for Stuffed Vegetables

      Gravy for Stuffed Vegetables

        Ingredients:
      • 1 cup water
      • 3 Tblsp lemon juice
      • 1 cup canned or bottled tomato juice
      • 2 Tblsp sugar
      • 2 bay leaves
      • 1 bunch dill - chopped
      • salt, pepper


      Method:

      Mix all ingredients, bring to boil and simmer stuffed vegetables on low flame.



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