Paul asked me if I could make him some sugar free crunchie biscuits and I found this recipe online. As usual, I’ve made some changes because of the ingredients I had on hand differed slightly. They don’t look as pretty as the originals but they are yummy.

Ingredients

  • 1 cup ground quick oats
  • 1 cup unground quick oats
  • 50g ground walnuts
  • 100g chopped raisins
  • 50ml canola oil (if I had coconut oil I would definitely have used that rather)
  • 6 tablespoons honey

Method

  • Mix both cups of oats, walnuts and raisins together.
  • In a pan or microwave, melt the oil and honey on low heat.
  • Add liquid to dry ingredients and mix well.
  • Spread into a greased tray and refrigerate for 2 hours.
  • Cut into squares (I only had a round tray so mine will be a bit non-squarish) and enjoy with a cuppa.

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Chocolate Ganache

June 29, 2015

Before I start let me just say, YUMMY! The ganache almost didn’t land up on the cake, I almost ate the whole thing straight out the pot!

So… I made a chocolate cake and didnt have any icing sugar. What I did have was cream and chocolate so I made a ganache.

All the recipes I found were pretty easy, a basic ganach recipe calls for a 1:1 ratio of chocolate and cream. For a more liquid ganache add more cream, for a thicker ganache add more chocolate.

Ingredients

  • 200g heavy cream (I used a 250ml box of 32% cream)
  • 200g dark chocolate (you can use pretty much any chocolate, I think white chocolate would be amazing)

Method

  • Heat the cream until it is steaming but not boiling.
  • While the cream is heating, chop the chocolate into small pieces, the smaller the easier and quicker it is to melt.
  • Remove the cream from the heat and add the chocolate.
  • Stir with a wooden spoon until the cream and chocolate are combined.
  • Allow to cool and thicken and then pour over your cake.
  • Start at the centre of the cake and allow the ganache to run over the sides.
  • I placed my cake in the fridge so the ganache set a bit.

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Apparently, if you have patience, you can let the ganache cool and then you can whip it and then spread it on the cake.

Also, if you want to make chocolate truffles, increase the amount of chocolate to cream ratio, allow the mixture to cool and thicken and then roll into balls and coat in cocoa.

I have to say thank you to The Cupcake Lady, Angel for answering all my questions on Twitter when I was so impatient to ice and eat the cake ­čśë

I asked a foodie group on FB to suggest a dessert that would travel easily as we were going to my brother in Tel Aviv via the train.

One of the suggestions was Nigella Lawson brownies.

I googled and found this recipe.

Now, I have to admit, I have never made regular* ‘from scratch’ brownies. I’ve always used a box mix. Never again! I am never ever buying box mix brownies again. These were so easy and so amazingly yummy! Will definitely be making them again and again. And again!

I used slightly different quantities, mainly because they are the amounts I had available. And it turned out ok, so I am giving you what I used. If you prefer, click on the link above for the original recipe.

Ingredients

  • 250g softened margerine (I used marge since I wanted my dessert to be dairy free)
  • 300g dark, milk free chocolate
  • 6 large eggs
  • splash of vanilla extract
  • 500g caster sugar (I used brown sugar that I whizzed in the blender to make it fine like caster sugar)
  • 225g flour
  • pinch of salt
  • 300g chopped walnuts

Method

  • In a large pan, over a low heat or in a double boiler, melt the margarine and chocolate (break the chocolate into squares so it melts evenly).
  • While that is melting mix your eggs, sugar and vanilla in a separate bowl.
  • Check on your butter and chocolate and give it a stir to make sure that it is melting properly.
  • Measure out your flour and add the pinch of salt.
  • Once your marge and chocolate are melted remove from the heat and let cool for a few minutes.
  • While it is cooling, throw the walnuts into the blender and whiz until they are mostly chopped finely, leaving a few larger chunks if you like.
  • Now, add the egg mixture to the chocolate mixture while beating with a hand held beater or in your mixer, the reason you are beating while pouring is so that the eggs don’t scramble in the hot chocolate.
  • Once that is mixed together well, add the flour a bit at a time until it is completely mixed in.
  • Lastly mix or fold in the walnuts.
  • In a deep pan lined with baking paper, pour in your mixture.
  • There will be mixture that doesn’t fit in the pan (regardless of how big the pan is, there WILL be left over mixture), make sure your kids are not around and using a spoon or spatula, scoop all that left over mixture into your mouth, thank me later!

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  • Bake the brownies at 180┬░C for about 25 minutes. The top of the brownies will look pale and slightly bubbly.
  • Remove from the oven and allow to cool for an hour or so.
  • Slice the brownies straight in the pan, you should get about 32 pieces.
  • Serve with whipped dairy free cream and enjoy.

Oh! These are even better the next day, if any of them survive that long!

*I have made ‘from scratch’ Pesach brownies but thats not really the same…

The Melktert Saga

May 23, 2015

If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.

So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.

Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.

Ingredients

Base

  • 125g
  • 85g melted butter

Filling

  • 1 can condensed milk
  • 1 can milk
  • 2 cans hot water
  • 2 tablespoons butter
  • 4 eggs
  • 6 tablespoons corn starch
  • pinch of salt
  • cinnamon

Method

Base

  • Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
  • Mix the melted butter into the biscuits.
  • Press the mixture into a greased dish and either bake for 8 min on 180┬░C or chill in the fridge for an hour.

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Filling

  • Combine all the ingredients in a microwave proof bowl.
  • Place in microwave on high for 7 minutes, remove and beat.
  • Microwave for 5 minutes, remove and beat.
  • Microwave for 3 minutes, remove and beat.
  • This could be┬áwhere I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes. ┬áIt did thicken quite a bit.
  • Let the custard cool down, stirring ┬áoccasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
  • Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
  • Sprinkle cinnamon over the top.
  • Refrigerate for at least 3 hours so the custard sets.

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Ice Cream

If your custard didn’t set this is the point where you turn it into ice cream.

  • Pour the unset custard into your churner and churn as per instructions.
  • Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
  • If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
  • I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.

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**I am going to attempt a new recipe for the melktert so watch this space!

Cheesecake Ice Cream

May 14, 2015

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

So I scoured the web and settled on this recipe from Nigella.  I tweaked it a bit since my ingredients were slightly different. Despite the differences it came out so delish!

Here is my recipe.

Ingredients

  • 175ml milk
  • 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
  • 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
  • Splash of vanilla
  • 1 large egg
  • 3 tablespoons lemon juice
  • 250ml dessert cream
  • biscuits for decorating

Method

  • Bring milk to a simmer.
  • While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
  • Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
  • Return the mixture to the stove top and simmer while continuously stirring until the┬ácustard thickens.
  • Remove from heat and leave to cool to room temperature.
  • Once cool, place in the fridge for an hour or two to start chilling.
  • Lightly whip the cream and gently fold it into the chilled custard.
  • Add the lemon juice and mix gently.
  • Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
  • Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits.
Not the best photo, kids devoured the ice cream before I could get a better shot

Not the best photo, kids devoured the ice cream before I could get a better shot

 

Pure decadence! This cake comes out with a soft gooey centre and a thin crispy top.  It is very very rich and very very delicious.

Ingredients

  • 250g dark parve chocolate
  • 1 large egg, beaten
  • 1 cup potato flour

Method

  • Break the chocolate into pieces and slowly melt it over a low heat.

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  • Once the chocolate is almost completely melted, take it off the heat.
  • While continuously, briskly, stirring the chocolate, add the ┬ábeaten egg. ┬áMake sure to stir fast so that the egg doesn’t cook!
  • Add the potato flour and combine.
  • Transfer the ‘dough’ into a small, low sided pan.

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  • Bake for 12- 15 minutes at 180┬░C.

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  • Serve with cold custard or vanilla ice cream.

Free* Banana Bread

April 5, 2015

*Free from eggs, gluten, milk, sugar.

So its Pesach, that means no flour and since Paul is diabetic I cant use sugar either.

I found {this} recipe on a FB food forum and I have tweeked it a little to suit us.

Ingredients

  • 1 large bunch of (over)ripe bananas
  • 2 cups chopped walnuts (I bought walnuts in their shells, my kids said they are not REAL if they are already shelled, I dont have a nut cracker, I improvised with a heavy bottomed pan and went all HULK SMASH on the poor walnuts, it was fun!)
  • 2 cups potato flour
  • 1 cup chopped dates
  • pinch of salt (I forgot about the salt, oh well)

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Method

  • Peel and mash the bananas.
  • Chop up your shelled walnuts, I blitzed them in a small food processor.
  • Pit your dates and cut or shred them into small pieces.
  • Add bananas, potato flour, walnuts, dates and salt in a bowl.
  • Mix until just combined.
  • Place in an appropriate sized loaf tin.
  • Bake for 35-40 minutes at 180┬║C
  • Enjoy hot with butter slathered on!

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Marshmallow Ice Cream

October 16, 2014

I was given a KRUPS ice cream churner for my birthday and have been making the most amazing ice cream ever since.

Last night I made ‘The Michelin Man’ Marshmallow Ice Cream from a recipe in The Icecreamists recipe book Wendi gave me for my birthday.

Before I give you the recipe, please note that though making home made ice cream is very easy, it is time consuming and is not something that can be made on a whim. It takes at least 48 hours to make.

Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!

Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!

Ingredients

Ice cream

  • 250ml full cream milk (I use 2%)
  • 125ml double cream (I use 250g regular cream)
  • 2 egg yolks
  • 88g caster sugar
  • 100g large marshmallows.

Ripple

  • 50g small marshmallows
  • 100g marshmallow fluff.

Method

  • Bring milk and cream just below boiling in a pan. Mixture must steam but not boil.
  • In a bowl beat egg yolks and sugar.
  • Slowly add hot milk to egg mixture, stirring to ensure eggs don’t scramble.
  • Return to pan and heat to steaming again.
  • Stir large marshmallows into milk mixture until melted.
  • Allow mixture to cool before placing in fridge for a minimum of 6 hours (12 hours is ideal).
  • Once cool pour mixture into churner and churn as per instructions. If you don’t have a churner place in freezer proof dish and freeze, mix occasionally to disperse ice crystals.
  • Once churned fold in small marshmallows and fluff.
  • Freeze for a minimum of 2 hours before serving.

This particular recipe made about 1 litre of ice cream once it was churned.

Babke

October 21, 2013

Babke is a traditional Eastern European Jewish cinnamon bread.

Since it is a cold and miserable Jozi afternoon I thought a slight of warm babke, slathered in butter and a cup of tea would go down nicely.

And it did ­čśë

Ingredients

  • 3 eggs
  • 1 cup caster sugar
  • pinch of salt
  • 125g butter
  • 1 cup milk
  • 3 cups flour
  • 3 teaspoons baking powder
  • ┬Ż cup brown sugar
  • cinnamon
  • 4 blobs of butter

Method

  • Set oven to 190┬░C and grease a loaf tin.
  • Mix the half cup brown sugar and the cinnamon together and set aside.
  • Beat eggs, sugar and salt until thick.
  • Heat butter and milk and add to the egg mixture.
  • Add flour and baking powder one cup and teaspoon at a time and mix well.
  • Pour half the mixture into the greased tin and then layer half the cinnamon and sugar mix over.
  • Pour the remainder of the mixture into the tin and sprinkle the remainder of the cinnamon and sugar mix over the top.
  • Press 4 blobs of butter into the top of the babke.
  • Bake for 45min.

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I got a hankering to bake dessert for tonight and to make something I had never done before.

I found a tin of diabetic friendly pineapple pieces and voila! Pineapple upside down cake was googled.

I found a really really easy recipe on Nigella Lawson‘s site. ┬áYou can see the original recipe over here.

I adjusted the recipe a little since I wanted it to be totally diabetic friendly (and also milk free).

Ingredients

  • Butter (for greasing) – I used spray and cook
  • 2 tablespoons sugar – I used Simply Delish Suki Sweetener that I bought at Dischem
  • 6 slices canned pineapple in juice (plus 3 tablespoons of the juice) – I had the tin of diabetic friendly pieces.
  • 11 glace cherries – I just used enough to make it look nice
  • 100g plain flour
  • 1 teaspoon baking powder
  • ┬╝ teaspoon bicarbonate of soda
  • 100g soft butter – I used dairy free margerine
  • 100g caster sugar – again, I used the Suki sweetener
  • 2 large eggs

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Method

  • Heat the oven to 200┬░C and coat a 23cm cake tin with the butter or Spray & Cook. ┬áNigella says not to use a springform or loose base tin. ┬áI only had a larger silicone ‘tin’. ┬áNext time I will use a smaller tin.
  • Sprinkle the 2 tablespoons of sugar or Suki on the greased base, I sprinkled it around then swooshed the tin around so it was spread evenly.

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  • Arrange your pineapple slices on top of the sugar and place a cherry inside each piece and in between slices. ┬áI mosaic-ed the pieces of pineapple and dropped cherries randomly between them.
  • Place flour, baking powder, bicarb, butter, remaining sugar/Suki and eggs into a bowl and beat until smooth.
  • Add the 3 tablespoons of pineapple juice to the batter and mix well.
  • Gently pour the batter over the pineapples and cherries, it really will only juuuuust cover them so be gently when you spread it around.
  • Bake for 30 minutes.
  • Remove from oven and immediately ease a knife or spatula around the edge of the cake, place a plate or cake stand on top and quickly turn it upside down.

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Enjoy!