Archive for June, 2017

1 onion – diced 

2 x 1tbsp rice bran oil

500g beef – diced

200g brown mushrooms – diced or sliced

200g shiitake mushrooms – diced or sliced 

1tsp of garlic – minced

2tsp corn flour

1tsp Dijon mustard 

1 heaped tbsp sweet or smoked paprika

1/4 cup tomato sauce

1/2 beef stock cube / 1/2 tsp of beef stock powder

1 cup boiling water 

1/3 cup sour cream

In a pan heat 1tbsp oil, sautée the onions. When soft and golden, add the beef and sear. 

Remove from the heat and place in a bowl. Sprinkle with corn flour and paprika. 

In the same pan, heat the remaining oil (1tbsp), sautée the mushrooms and garlic until cooked, return the beef/onion mixture to the pan. 

Combine all the remaining ingredients except the sour cream. 

Simmer on the lowest heat for at least 30mins and the beef is soft.  

Stir through the sour cream, bring to a simmer. 

Serve with rice or pasta, and a garnish of parsley and chives. 

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This is my adaptation of the Monday Morning Cooking Club recipe for Shavuot. 


The first time I made it, I forgot the cornflour – this made it much lighter and like a soufflé 

Serves 6


95g caster sugar

4 large eggs

500g fresh ricotta 

125g sour cream

1tsp vanilla extract 

2tbsp custard powder

1/2tsp baking powder

10g melted salted butter

Zest of 1 lemon 


Preheat the oven to 180C. Grease and line a 16cm springform cake tin or a 12cm square cake tin.

Using an electric mixer, whisk the eggs and sugar until light and fluffy. Add the cheese and beat until smooth, then add the remaining ingredients and beat until well combined.

Pour into the prepared tin. Place in the oven. Reduce oven temperature to 160C and bake for 1 hour, or until golden and puffy. The cake will rise during baking, then fall once cooled.

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