Archive for March, 2013

Preheat fan forced oven to 170c

10 eggs – separate the eggs and yolks
1 pinch of salt flakes
1 3/4 cups of sugar ( I used Low GI cane sugar though caster sugar is suggested)
1 cup of oil (I used Rice Bran Oil)
1/4 cup of Passover Wine
1 teaspoon of Vanilla Extract
1 cup of Cocoa Powder (I used Cadbury Bournville Cocoa)
1 cup of Super Fine Matzo Meal
110g of Milk Chocolate Drops
110g of Dark Chocolate Drops
3/4 cup of chopped Pecans
3/4 cups of chopped Dates

Line a spring form tin with baking paper and spray with oil
Use an electric beater to whisk egg whites until stiff – set aside
Use an electric beater to whisk egg yolks and sugar until pale
Add oil, vanilla, and wine
Add the cocoa
Stir through Matzo Meal
Add the chocolate drops, dates, and pecans
Gently fold through the egg whites
Gently pour into the lined baking tin
Bake for 55 minutes

Remove from the oven and set aside to cool
Do NOT remove from the tin until completely cool

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Serves 8

1.5 cups Jasmine Rice
100g Wild Rice
2 teaspoons Massel Beef Stock Powder (2 cubes)
1/4 teaspoon Saffron Threads
5 cups of boiling water
– cook in the rice cooker, striking through thoroughly before you turn it on

1/4 cup Pine Nuts
1/4 cup Slivered Almonds
2 tablespoons Rice Bran Oil
1 large onion, small dice
1/2 teaspoon Powdered Cinnamon
1/2 teaspoon Powdered Ginger
1/2 teaspoon Aleppo Pepper
1/2 teaspoon Garlic Salt
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Tumeric
50g salt reduced butter
1/2 cup Frozen Peas (thawed)
1/4 cup Dried Currants
– toast the nuts, then remove from the pan and set aside
Heat oil in a non stick frying pan
Caramelise the onions
Then add the spices and fry till fragrant
Melt the butter
Add the peas and currants then remove from the heat and rest for 2 minutes

2 tablespoons Olive Oil
Freshly chopped Coriander and Flat Leaf Parsley
– In a large serving dish spread out the rice, then pour over the onion, spice, pea mixture
Sprinkle the toasted nuts over
Drizzle with the olive oil and garnish with the freshly chopped herbs


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Serves 6 for mains, or 8-10 tapas style

1kg beef mince
1 large onion (grated)
4 tablespoons tomato sauce
2 tablespoons pomegranate molasses
1 teaspoon garlic powder
1 egg (beaten)
3 tablespoons of Oasis Bakery Kafta Spices (a blend of all spice, cloves, black pepper, cinnamon, ginger, fennel, star anise, nutmeg, mahlep, galangal)
1 heaped teaspoon of Aleppo pepper
Rice bran oil

Tomato concasse
You could spend time cooking down tomatoes, but this is an acceptable cheat –
1 bottle of good quality passata – I prefer Provista Sugo
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of sugar
Salt and pepper to taste

Freshly chopped parsley and coriander to serve
Good quality olive oil

Place all ingredients in a large bowl and mix through thoroughly by hand
Roll in to golf ball sized balls and squash to get a good crust when you seal them
Do not overcrowd the pan, it takes about 5 batches to cook all the kofta
Seal them in a non stick pan with rice bran oil (do not cook through 40-60 seconds each side
Drain on paper towel

Tomato concasse
In 1 tablespoon of oil, fry off the spices
Then pour over the sauce and bring to the boil
Add salt, pepper and sugar
Remove from heat

Lay all the kofta in a large casserole dish, pour over the tomato concasse
Bake in a 160 oven for 35-40 minutes
Remove from oven, sprinkle over freshly chopped herbs, drizzle with olive oil

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