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 180ºC
  • 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.

On Saturday night, Fry’s Family Food sent me Chef Candice to make a 5 course dinner for me and my family.  Using only Fry’s vegetarian goodies, Chef Candice made enough food to feed an army.  Or a good Yiddisha family 😉

We had a mixed bag of dinner guests. Paul and I and the kids (kids are fussy as you know and I think they were the ones we had to win over the most), my mom & Brian (Brian doesn’t eat anything vegetarian), Dave (Confirmed carnivore) & Yael and Timor & Marc.

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We started off the night with a Asian inspired salad with chicken style strips coated in honey and sesame seeds.  I have to admit, this was my favourite of all the dishes.  The strips look and taste just like chicken.  And the best part… The kids LOVED them!

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Ingredients

  • Fry’s Chicken Strips
  • 1 x cup sesame seeds
  • ¼ x cup raw honey
  • Grape-seed oil
  • Salad veggies
  • Avo

Method

  • Mix the honey with a tablespoon of boiling water in a shallow bowl.
  • Place the sesame seeds in another shallow bowl.
  • Dip the strips into the honey then into the seeds and place on a baking tray in the fridge for 15 minutes.
  • Heat a splash of grape-seed oil and gently toast the strips, watching that they don’t burn.
  • Serve as one large salad or in individual salads by placing the salad veggies in a bowl, slicing the avo in thin strips on top and then placing the warm chicken style strips over them.

The next course was two mini burgers served with potato wedges.  One burger was the Fry’s original burger patty and the other was the Asian spiced burger.  Both were delicious, although the actual patty’s were a bit too processed looking (too uniform in shape and texture) to pass for ‘real’ meat patty’s.

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The third course was chicken style chunks/balls on rice noodles.  I think this was the least appreciated dish of the night.  It was tasty and I have discovered I adore rice noodles but the chicken style chunks were very ‘un-meaty’ in texture.  That being said, only Brian didnt finish his. The rest of my guests polished theirs off.

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My second favourite dish of the night came out as the fourth course.  Lamb style curry mini bunny chows!  These were amazing and I was so pleased that there were leftovers which we ate the next night for supper.  The lamb style meat looked, felt and tasted like lamb.  I was very impressed.

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Ingredients

  • Fry’s lamb style chunks
  • 3 x medium ripe tomatoes, grated
  • 1 x medium onion, chopped
  • 1 x tsp ginger and garlic mix
  • 4 curry leaves
  • 100g x potatoes, peeled and diced
  • 7.5ml x curry mix
  • 150ml x vegitable stock
  • Garam Masala
  • Lemon juice
  • Canola oil
  • Salt and Pepper

Method

  • Fry the onions in a little oil.
  • Add the ginger and garlic mix.
  • Add the curry leaves and curry mix.
  • Add the lamb style chunks and mix so they are coated in the sauce, cook on low.
  • Add the tomatoes and potatoes and stir while slowly bringing the mixture to a boil.
  • Then add a little of the stock until the chunks are just covered.
  • Turn down the heat and simmer, covered, for about 1 hour until the chunks are soft and the mixture is thick and juicy, adding more stock as needed.
  • Adjust the flavour to taste by adding salt and pepper or the Garam Masala and a squeeze of lemon juice.

The last course was mini chicken schnitzel with garlic mash potato and sautéed baby mushrooms.   I have always liked the Fry’s chicken schnitzel and this time was no exception.  They were delicious.

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Thank you Fry’s for treating me and my family to an awesome  5 course #FamilyMeal.

If you would like to purchase a Fry’s recipe book you can pop over here.

Pesach Rolls

April 19, 2014

Pesach, a time of matza, horseradish and lots of yummy food.

We decided to have cold meat for lunch today but the kids wanted rolls.

So I grabbed some matzo meal and made the yummiest rolls.

Ingredients

2 x cups matzo meal
1/2 x cup oil
1 and 1/2 cup boiling water
Teaspoon salt
Teaspoon sugar
4 x eggs, beaten

Method

Heat oven to 190C and grease a baking tray.
Add all dry ingredients to a mixing bowl.
Add the boiling water and the oil and mix.
Allow to cool.
Once cool add the eggs and mix.
Divide into six portions and place on baking tray.
Bake for 40 minutes.

And that’s it. They were very light and fluffy and went well with the cold meat and horseradish.

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Ginger, honey and carrot soup

November 19, 2013

My darling friend Roro in Israel made this delicious soup today for lunch.  Since its so cold over there she served it hot but I think it would make a yummy cold soup served with toasted French bread slices for summer too.

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Recipe as is, from Ro.

Ingredients

  • 1 Onion chopped up (I use red)
  • 5 Carrots peeled and sliced into rounds
  • Root of fresh ginger (or as much as you would like)
  • 4 Spoons honey
  • Orange juice of 1 orange (I just cut up the orange and add it in)
  • Lemon rind
  • 1 litre water
  • Salt and Pepper

Method

  • Fry onions in butter/olive oil until golden brown
  • Add ginger and carrots and cook for five minutes
  • Add honey, juice and lemon rinds
  • Add water and salt and pepper and cook until carrots are tender.
  • Take off heat and blend

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 😉

Ingredients

  • 3 eggs
  • 1 cup caster sugar
  • pinch of salt
  • 125g butter
  • 1 cup milk
  • 3 cups flour
  • 3 teaspoons baking powder
  • ½ 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.  You 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
  • ¼ 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.  Nigella says not to use a springform or loose base tin.  I only had a larger silicone ‘tin’.  Next 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.  I 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!

Chocolate fudge cake

June 30, 2013

Holy moly!

This is the second time I have made this cake and it is phenomonawesome!

Ingredients

  • ½ cup margerine, softened
  • 2 cups sugar (I used a sugar replacement so this is supposedly diabetic friendly)
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup cocoa
  • 2 ¼ cups flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups water
  • 1 box chocolate chips (the original recipe didnt have this but I thought, what the hell, I have them, lets see what happens)

Method

  • Heat oven to 180°C.
  • Cream marge and sugar.
  • Add eggs and vanilla and beat well.
  • Add cocoa and baking powder and salt, mix.
  • Add half a cup of water, mix.
  • Add 1 cup flour, mix.
  • Add half a cup water, mix.
  • Add 1 cup flour, mix.
  • Add remaining water and flour and mix well.
  • Add in the choc chips and combine gently.
  • Pour into a greased large springform tin.
  • Bake for 30 – 40 minutes.  The longer you bake the less gooey the middle will be.

 

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Ok, once you have stopped drooling over the title of this post, take a look at the recipe below!

I found the original over here.

Ingredients

  • 1 large egg
  • 3/4 cup Nutella – I used the Pick n Pay Hazelnut Chocolate Spread (Its the closest one to Nutella I have ever tasted and its about a third of the price)

choc spread

 

  • 1/4 cup creamy peanut butter
  • 1/2 cup dark brown sugar, packed (I used light brown sugar)
  • 1 tablespoon vanilla extract (I used my home made extract)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 170 grams dark chocolate, chopped (I used about half a box of dark chocolate chips)

Method

  • Using a hand beater (or stand mixer) combine the egg, Nutella, peanut butter, brown sugar, vanilla and beat to cream ingredients for about 5 minutes. 
  • Add the flour, baking soda and salt.
  • Mix until combined.
  • Add the chocolate chips and using a wooden spoon mic until just combined.
  • Scoop out batter roughly the diameter of a R5 coin and using your hands squeeze into balls. They will be very oily!
  • Place on a sprayed baking tray.  About 5cm apart or about 6/8 balls per tray.
  • Place your trays in the fridge for no less than 2 hours.
  • Once chilled, set you oven to 180°C and bake each tray for 10 minutes.

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Enjoy with a cup of coffee or a glass of cold milk!

So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.

We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.

I found this recipe on Pinterest over here and decided it sounded yummy.  I adjusted the recipe to make 2 bases.

Ingredients

  • 4 cups raw spinach leaves (I used young spinach from Woolies)
  • 2 large eggs
  • 2 cups grated low fat cheese (again I used from Woolies)
  • Salt, pepper, seasoning to taste

Method

  • Heat oven to 180°C.
  • Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
  • Add eggs and blend.
  • Add in cheese and spices and blend until just combined.
  • The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks.  I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
  • Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
  • With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
  • Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
  • Remove from the oven and add your tomato base, cheese and any toppings you like.
  • Return to the oven until the cheese has melted.
  • Remove from oven and cut into slices.

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Enjoy!

Oh… Apparently you can make a cauliflour base too!  That is next on my list to try!