Dense Chocolate Cake

Dreaming of cake, mom and I went into the kitchen to pop one into the oven. She wanted chocolate and I wanted it moist. I remembered a friend telling me she had this recipe that was part of a chocolate mousse cake that made the most delicious moist (and although I am not a fan of the word, I feel okay using it to describe cake) cake. It didn't take us long to whip it up and pop it in the oven. The result was a beautifully dense, deliciously moist chocolate cake whose recipe I will treasure.

Ingredients:
2 cups (400g) sugar
1 1/4 cups (245g) flour
3/4 cup (90g) cocoa powder
1 1/2 tsp (7.5ml) baking powder
1 1/2 tsp (7.5ml) bicarbonate of soda
1 tsp (5ml) salt
2 eggs, at room temperature
1 cup (250ml) milk
1/2 cup (125ml) vegetable oil
2 tsp (10ml) vanilla essence
1 cup (250ml) boiling water

Method:
Preheat the oven to 180ºC
Grease and line a 26cm cake pan
Using an electric mixer with the paddle attachment, mix together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt
Add the eggs, milk, oil and vanilla essence, and beat for 2 minutes on medium speed
Stir in the boiling water - the batter should be runny
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the centre of the cake springs back when lightly pressed
Cool in the pan for 10 minutes before turning out

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