Homemade Garlic Pizza

I had prepared a delicious tomato base while the dough was proving, but when it came to making it, I felt like having a "starter" beforehand. Everything was done by hand, from working the dough to its rustic shape to rubbing it with olive oil. I sprinkled some salt, garlic, rosemary and a little Israeli feta and popped it into the oven for around 10-15 minutes on 180ºC.

The end result was far more scrumptious than I could have imagined. I landed up making two of these before the traditional margherita.

Pizza Dough

I've missed good thin pizza here in Israel, and at an attempt to have something nice on the weekends I bought Pillsbury frozen pizzas for the freezer. The first time I enjoyed it, the second time it wasn't as good and the third time... well, that was enough. I took the matter into my own hands and decided to make my own pizza dough. Homemade pizza with the possibility of having it as thin as my heart desired. This was my first time making pizza dough and I was very pleasantly surprised. I thoroughly enjoyed making it, kneading it and then preparing it for toppings. It was easier than I anticipated and I will definitely be doing it again.

Ingredients:
450ml warm water
1 tablespoon dried yeast
A little milk
750g flour
2 tablespoons sugar
A little olive oil

Method:
Place the water in a bowl and add the yeast.
Add milk and mix (with your fingers). If you can't feel anything when you dip your fingers in, that's the perfect temperature.
Place flour in a mixing bowl.
Add the yeast mixture and mix until the dough comes together about 4/5 minutes.
Drizzle in olive oil. The more olive oil you put in, the softer the dough will get and more focaccia like.
If the dough is a little sticky, add a little flour and roll or knead it out.
Put a cloth over the dough and let it prove for about 20 minutes.
Divide the dough into three pieces and then into thirds again.
Roll each piece into balls, cupping your hands and using your palm to push inwards.
Place on a tray in a warm place and let it prove again for 20 minutes.
Lift the proved dough gently and pat it out on flour, pushing it out as much as you can.
Add your desired toppings and bake in the oven for around 10-15 minutes at 180ºC.

*A mixture of semolina and flour underneath, allows the pizza to slide in the oven.

Landwer's

Late night dessert at Landwer's on Rothschild turned out to be these delicious Rozelach. Hot out the oven, these little rolled yeast pastries were filled with Nutella chocolate that oozed a little with each bite. Sprinkled with icing sugar these made for a delicious end to a meal... plus they were perfect for sharing!

Apple Cake

Mom sent me a message to say she had just stuck a quick apple cake into the oven and that it would be ready shortly. Sitting far from home and alone most of the time... it made me just want to eat a piece of that cake hot out the oven. I guess sometimes I do just want to eat my feelings. It came out really well and I enjoyed it with a big cup of tea. You can use any fruit, it doesn't have to be apple.

Ingredients:

3-4 apples, peeled and sliced

2 eggs

1/2 cup oil

1 cup sugar

1 cup flour

2 teaspoons Baking Powder

1 teaspoon vanilla essence

Method:

Place the sliced apples into your baking dish (I did add a squeeze of lemon juice and a sprinkling of cinnamon onto the apples before covering with the batter)

Beat the eggs, oil, sugar, flour, baking powder and vanilla essence together

Pour over the apples and bake for 1 hour at 180ºC

Moroccan Tomato Relish

This is Nicoles' recipe for Moroccan Tomato Relish. I don't think I have ever visited when this is not a staple in the fridge, nor does it miss a single meal. I guess you could say that this is her "Mrs. Balls" as no table is complete without it. I don't really have exact amounts as this is the sort of recipe that I guess you just go along with. I'll do the best I can.

Ingredients:

Tomatoes

Garlic

Hot Green Pepper

Oil

Salt

Method:

Cover a small pot full of tomatoes in boiling water to help with peeling

Once peeled and chopped, place in a pot with oil, around 2 cloves of chopped garlic and the hot pepper (I did use a red chili instead of the hot pepper)

Slow cook until all the water has evaporated (it can take a couple hours)

Salt to taste

Crustless Baby Marrow Quiche

I love going to visit down South. I also always land up getting some good food inspiration. Carlos has an amazing fruit and vegetable garden in the back, and baby marrows are growing like crazy. He brought one in almost the size of my forearm, and so this recipe was pulled out. It's quick and easy and I've been enjoying it often.

Ingredients:

15ml oil

1 medium onion, chopped

3 tablespoons flour

3 large eggs

1/2 teaspoon salt, white pepper and ground nutmeg

400g baby marrows, grated

2 carrots, grated

1 cup grated cheese (optional)

1 cup cream

1/2 cup milk

Method:

Heat oil and saute the onions, baby marrow and carrot

Stir fry until marrows are just cooked but still crisp

Allow to cool slightly and stir in flour

Whisk cream, milk and eggs together

Add the baby marrows to the mixture (as well as the cheese if you are using cheese) and mix very well

Season with salt, pepper and nutmeg

Pour into lightly greased quiche dish

Bake at 180ºC for 30-35 minutes until set

Red Onion Tarte Tatin

I've been sitting in front of the computer day in and day out looking for work, hopefully checking emails for some good news. Alas, I just land up selecting a few and mass deleting. Then this recipe mailer came in and I saw this red onion tarte tatin that just made me pull out the pen and paper and write it down. It sounded delicious and made me just want to eat it right there out of the screen. It turned out surprisingly easy to make, and met all my expectations with still a little crunch to the onions. I've never made a tarte tatin before, it was only ever something I saw on MasterChef but will definitely do again. I may just add a little less sugar next time round.

Ingredients:
125ml sugar
60ml butter
30ml water
30ml white wine vinegar
8-10 red onions, halved
3 sprigs thyme
250g puff pastry
1 egg yolk

Method:
Preheat oven to 200ºC
Melt together the sugar, butter, water and vinegar in a tarte tatin pan. Allow to come to the boil, and cook to a deep caramel colour
Arrange the onion halves along the base of the pan
Cover the layer of onions with the puff pastry, tucking the edges in underneath the onions
Brush the pastry with the egg yolk, and bake for 25-30mins, or until the pastry is golden brown
Remove from the oven, and flip the tarte tatin over onto a serving plate. Garnish with thyme and serve warm

Brisket

I'm not sure whether Brisket is something every Jewish person grows up eating, and enjoys... I however do, even though I am not a fan of stews. As the smell (salivating as it was) filled the room, I was thinking that I love prunes in mine! Turns out that is Tsimmes, and I may have to try making that too some time. I guess I am a sucker for good old fashioned, traditional Jewish food. Even though the recipe is for the oven, we made this brisket in a slow cooker which we left over night. Thoroughly delicious, enough to want to lick your plate : )

Ingredients:
1kg beef brisket
1 cup tomato sauce
1 packet onion soup (or chicken stock)
400ml ginger ale
3 large carrots cut into long pieces
1 onion, sliced
3-4 sweet potatoes
3-4 potatoes (optional)

Method:
Preheat the oven to 180ºC
Place the brisket in a roasting pan, fat side down
Stir together the tomato sauce, soup and ginger ale and pour over the brisket
Place the vegetables around the edge and cover with a lid or tinfoil
Bake for 2 1/2 hours covered and another 45mins to an hour uncovered

Carrot Salad

This carrot salad is honestly one of the best things I have eaten. I was given the recipe during the year I volunteered in Israel and it is something I will hold on to for life. I can't say I've ever come across the Chinese pecans (caramelised with honey and baked) that are used in this salad anywhere else, but I do think they really make this dish what it is.

Carrot Salad
5 large carrots, grated
1/4 packet chopped dill
1/3 packet chopped Chinese pecan nuts

Mix together:
1/2 cup oil
1/3 cup white vinegar
3/4 teaspoon salt
2 tablespoons brown sugar
1 clove garlic / 1 teaspoon crushed bought garlic

Mix everything together and put it in the fridge for an hour or two before serving to allow the flavours to sink in.

Be'tay A'von!

Mock Chopped Herring

I love a good helping of chopped herring (and when it's eaten on Kigel it's even better) but it's not always the easiest thing to get a hold of. When I tasted this and was told it was mock chopped herring I had to have the recipe. Thoroughly delicious with crackers too and very easy to make. I substituted the Matza meal with breadcrumbs.

Ingredients:

400g drained tuna
3-4 peeled green apples
1 medium onion
4 hard boiled eggs (2 go into the mixture, 2 for decoration)
1/2 - 1 cup Matza meal
1 tablespoon salt
1/4 - 1/2 cup sugar
1/2 - 3/4 cup vinegar

Method:
Grate or blend the apples, onion and eggs and mix together with the tuna
Slowly add the other ingredients
Keep tasting and add the liquids according to taste and texture

Amys Chocolate Brownies

I started this blog as inspiration from my dearest friend Amy. She loved to cook, bake and savoured every mouthful of food. It was her passion. I made these with the utmost love and care in honour of her. On the 7th March she left us to join the angels in heaven. I dedicate this blog to her and hope that I can carry on as best as I can, what I know she would have enjoyed.

To my dearest special Amy (5 May 1984 - 7 March 2014). This one's for you.

Ingredients:

1 cup chopped walnuts (optional)

1 cup butter, plus more for pan

225g dark chocolate (I use two Albany slabs)

5 large eggs

3 1/2 cups sugar

2 teaspoons instant espresso

1 tablespoon pure vanilla extract

1 2/3 cups flour

1/2 teaspoon salt

1/2 cup chocolate chips

Method:

Heat oven to 180ºC

Raise oven temperature to 200 degrees, grease a baking pan; set aside

Combine chocolate and butter in a pan over low heat until the chocolate mixture has melted - careful not to burn - low heat, stirring gently together to a shiny mixture. Remove from heat and set aside

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar and espresso at a high speed for 10 minutes. Reduce speed to low and add the melted chocolate mixture and vanilla. Beat until combined

Slowly add flour and salt, beat just until incorporated. Fold in chocolate and toasted walnuts

Pour the batter into the prepared pan

Bake until edges are dry but centre is still soft, about 30-35 minutes. Remove pan from oven and transfer to a wire rack to cool. Cut into squares

Malabi

I was introduced to Malabi on my last visit to Israel. I've seen signs for it on little stalls in the street markets, outside this little "hole in the wall" shop at the port in Jaffo and it can even be bought from the dairy section in most supermarkets. "Cold Malabi" is generally all you need to attract the people. The best way to describe it is a milk pannacotta, that is generally served with a squirt of rose water, a sprinkling of coconut and a few chopped nuts. I opted for mine without nuts this time, but either way it is delicious. I cannot get enough of that rose water flavour, there is something so soothing about it. An awesome street dessert that must be tried by anyone visiting!

Meme

 

I had to share my Meme biscuits from Alex... the only way I could interpret the pictures was that of leaving behind a piece of my heart. I shall look forward to once again eating the delicious baked goods from Charly's Bakery when my heart returns.

Comfort in a Malva Pudding

Goodbyes are never easy and I made this for my last Shabbat dinner before leaving my beautiful Cape Town for Israel. It really is never easy saying goodbye to those you love, I suppose it's best to keep them short and sweet if you can... but is that ever really possible? I'd rather have a sweet dessert and a long goodbye.

Ingredients:

30ml margarine, softened

2 cups sugar

2 eggs

10ml bicarbonate of soda

2 cups milk

2 tablespoons smooth apricot jam

2 tablespoons vinegar

2 cups flour

10ml baking powder

Pinch of salt

Sauce Ingredients:

2 cups sugar

2 cups cream

Half a cup boiling water

10ml vanilla essence

Method:

Preheat the oven to 180ºC and grease a 56cm ovenproof dish

Beat the margarine and sugar until light and fluffy. Add the egg and beat well

In another bowl, stir the bicarb into the milk then add the jam and vinegar

Sift flour with baking powder and salt and add to the margarine mixture. Combine everything and mix well

Pour mixture into the greased dish and bake for approximately 60 minutes

Sauce:

Mix the sugar, cream, boiling water and vanilla essence. Boil over low heat for 15 minutes

Remove the pudding from the oven and pour the sauce over while it is still hot. Serve with custard, cream or ice cream.

TIP: Leave the pudding for at least 10 minutes before cutting it into squares.

February 14th Inspiration

Valentines Day fell on a Friday this year, and after having a beautiful summers day we were bound to have a wonderful evening too. The Shabbat table was set outside, and the tiniest bit of a romantic that I am decided to make my heart shaped biscuits for dessert. When everyone arrived for dinner, it turned out that all us ladies had hearts in mind when it came to our baking. The biscuits were accompanied by vanilla cupcakes with red icing or white icing and pink fondant hearts, as well as a beautiful chocolate cake that was baked in an inherited vintage heart shaped baking tin, covered in chocolate icing and decorated with fresh strawberries. It was a heartfelt evening all round.

My Favourite Scones

Fresh scones out the oven with a nice strong cup of tea, are one of the small joys in life. Served with jam and cream or even grated cheddar cheese, these are wonderful for tea time and one of my favourite recipes. Personally... I think these are the best!

Ingredients:
500ml (280g) flour
15ml baking powder
2ml salt
75ml (60g) castor sugar
65g margarine or butter
1 egg
125ml milk

Method:
Sift dry ingredients together then add sugar
Rub margarine into dry ingredients until the mixture resembles breadcrumbs. Mix egg and milk together and add to dry ingredients, forming a soft but not sticky dough
Turn out onto a floured surface and pat lightly. Place spoonfuls onto a greased baking tray and bake in a preheated oven at 200ºC for 12-15minutes
Serve with jam and cream

*Makes about 8, depending on the size

Honey Cake

I love Honey Cake! We normally make it over Rosh Hashanah but to be honest that's a real shame as this is a delicious cake. The Honey Cake is a symbol of a "good and sweet year" in the Jewish religion so I suppose having this at my 30th bithday tea party can only bring good things for the year to come : )

Ingredients:
3 eggs
1 cup honey (plus a little extra for good luck)
1 cup sugar
1 cup warm coffee
3 tablespoons margarine
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla essence
1/2 teaspoon allspice
Additional spices (optional)

Method:
Cream margarine and sugar
Add eggs then honey and continue to mix
Add sugar and mix again
Mix baking soda into coffee, then add to the mixture
Add remaining ingredients (optional cinnamon, ginger and ground cloves) and beat together well
Bake at 160ºC for about 70minutes
Sprinkle with icing sugar once cool

Biscuits for the Biscuit Maker

These have been some of my all time favourite biscuits to make. Yes, mainly I love using my cookie cutters that I have collected over the years, but also because these biscuits are delicious and bring back memorie of when I was small and used to bite the little petals off the flower biscuits my Granny Zelda used to make. These are delicious decorated with icing, maybe a smartie pressed into the centre or even some sugar sprinkled on top before baking.

Ingredients:
250g butter
125ml (100g) sugar
2 eggs
10ml vanilla essence
625ml (350g) flour
10ml baking powder
2ml salt

Method:
Cream butter and sugar together
Add eggs one at a time, beating well after each addition. Add essence
Sift dry ingredients together and add to creamed mixture. Mix well
Place dough in biscuit maker and press onto (or in my case roll out, then press out shapes with cookie cutters and place onto) a greasd baking tray
Bake in a preheated oven at 180ºC for 10minutes. Cool and store in an airtight container

*Makes about 80