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Sift together the flour, salt, sugar and baking soda.
Mix the pumpkin, oil, eggs, ¼ Cup of water (or pumpkin liquid), and spices together; Add to the dry ingredients and nuts until just combined - do not over mix.
Pour into a well-buttered loaf pan (ca. 9 x 5 x 3 inches - 22.5 x 12.5 x 7.5 cm) and bake for 50 - 60 minutes or until a thin skewer inserted into the loaf comes out clean. Turn the loaf out of the pan onto a wire rack and let it cool.
Note: To make your own pumpkin puree, cut the pumpkin in quarters, remoove the seeds and stringy bits, place the pumpkin on a lined baking sheet and bake at 350° F (180° C)
for about 45 minutes to an hour. Cool and scoop out the flesh and discard the skin. You can also steam the pumpkin pieces, but that seems to retain quite a bit of moisture, so be sure to strain well before using. To get a more accurate measurement, drain most of the liquid from the pumpkin and use it instead of the water in this recipe.
Cheese Strata
(Serves 8)
This is a great winter brunch. The recipe was inspired from the movie “The Family Stone.“ You make it the night before and bake it in a water bath the next day. The bread is already in the casserole, so it’s easy and simple to serve. Be careful not to spill it!
8 slices bread
1 lb cheese (sharp grated Cheddar)
1 lb hot sausage, cooked, drained & crumbled
(or cubed ham *)
½ onion minced (optional)
4 medium eggs (or 6 small eggs)
2-2 1/2 cups light cream
1-1/4 tsps brown sugar
1 green onion, minced
1/4 tsp paprika
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
Salt to taste
1/8 tsp white pepper
1/8 tsp cayenne pepper
Trim crusts from bread, slice each piece in fourths.
Butter a 3-quart baking dish. Layer in order half of bread, cheese and sausage. Repeat - bread, cheese, sausage. Blend eggs, cream, brown sugar, onions and seasonings. Add more cream if needed.
Pour over layers, cover with foil and refrigerate 24 hours. Remove and let 30 minutes to bring to room temperature while you preheat the oven. Place baking dish in shallow pan with 1/2-inch water added. Bake uncovered 30 minutes at 350 degrees in a 9"x13" glass casserole dish. Let stand 10 minutes before serving.
*(If you use cubed ham in those little packages from the supermarket, dip the ham in boiling water for about 30 seconds to get rid of that salt and sodium taste.)
Cheese
Tray
125 g Camembert
Arrange the cheese in their natural pieces and provide a cheese slicer or small, sharp knife. Serve the cheese on a platter with your favorite fruits, such as slices of apples or pears, a small bunch of grapes and some mixed nuts and raisins. In a small bread basket arrange some sweet biscuits, salt crackers, and slices of French bread as well as a small tub of butter. Give each guest a small dessert plate and let them serve themselves.
Note: You can, of course, always add some of your favorite cheeses such as a soft cheese mixed with a little cognac and rolled in chopped walnuts.
Pecan
Cornbread
Preheat oven to 425° F (220° C).
Place an 8-inch (20 cm) cast iron skillet over medium-high heat until hot. Add ham, and sauté 2 minutes or until lightly browned. Place ham in a large bowl. Keep skillet hot.
Add muffin mix and remaining three ingredients to ham, stirring just until moist. Pour batter into preheated skillet. Bake at 425° F (220° C) for 15 minutes or until lightly browned. Cut into 8 wedges. (Beaufort Gazette)
Winter Benedict
(Serves 2)
An absolute calorie bomb! Great for a summer brunch, then skip the lunch and move right on to dinner later in the day.
2 English muffins
2 tomatoes
1 avocado
4 eggs
Hollandaise Sauce
Use a ready-made hollandaise sauce or make it from a packet - Knorr has a very nice Hollandaise Sauce which you mix with milk and butter (the best cooks will confirm that prepared Hollandaise Sauces reduce stress). Cover the sauce with a lid and set aside but keep hot. If the sauce gets a little thick, add a little more milk and heat before using.
Wash and slice the tomatoes into at least four thick slices. Cut the avocado in half, remove pit and skin and cut into thin slices. Poach the four eggs - you can use egg rings, an egg poacher or use a frying pan with a little olive oil and water, cover and poach the eggs until the yolk is still soft. Cut the English muffins in half and toast them. Layer each English muffin half with two slices of tomatoes 3 slices of avocado and top with the poached egg and Hollandaise sauce. Garnish with a sprig of mint or parsley.
Serves 8
10 oz (300 g) flour
2 oz (60 g) chopped candied orange peel
2 tsp baking powder
1/2 tsp baking soda
1 tsp mixed spice*
1/2 tsp ground ginger
4 oz (120 g) light brown sugar
Sift the flour with the soda and baking powder, mixed spice, and ginger; then add the brown sugar, chopped peel, and raisins; mix well.
In a blender, mix the egg yolk and oil, then add the lemon juice and cayenne.
| Chapattis
(Makes 8) Chapattis are great for mopping up the last morsels of you favorite curry. They are thinner and lighter than naan breads so they don't fill you up quite as much. The ideal Chapatti making kit is a tapered rolling pin, or a Chapatti press and a Tawa which is a slightly concave, heavy frying pan which makes it ideal for cooking your chapattis. However, you can use an ordinary frying pan and an ordinary rolling pin and the results will be just as good. 8 oz (225g) Chapatti flour. (White or whole meal)½ tsp salt 1 tbsp ghee Ghee or oil for cooking. Sieve the flour into a bowl along with the salt. Rub in a tablespoon of ghee. Add luke warm water about ¾ cup (1-¼ dl). Knead the dough for about 5 minutes until it is soft and pliable. Leave to rest for 15 minutes. Heat a tablespoon or so of ghee in your Tawa or a large heavy based pan over a medium heat. Divide the dough into 8 equal pieces and roll out into circles. Or press out into circles with your chapatti press. Fry until lightly browned on both sides about a minute each side . Wrap in foil to keep warm until ready to serve. |
|
Naan bread
(6 Naans)
This has got to be the easiest way to make a tasty naan to accompany your meal!
8 oz. (225g) Plain flour .
2 tbsp natural yogurt .
½ tsp salt.
1½ tsp melted ghee.
1 tsp sugar.
1 tsp baking powder.
2 tsp onion seeds (optional).
Stage one
Sieve the flour. Add the salt, sugar, onion seeds and baking powder. Rub
in the melted ghee and then gently add enough water to make a dough that
is just sticky to the touch.
Dust a board with a sprinkling of flour and then kneed the dough for 5
minutes. Wrap in cling film and set aside in a warm room for 2 hours to
prove.
Stage two Put a wok or khari of cooking oil on to heat. Divide the dough into 6 pieces roughly the size of golf balls. Roll out into circles 20 cms (8 inch) in diameter. Test the heat of the oil with a pinch of the dough mixture - it should sizzle but not burn. Carefully fry each flat piece of naan bread for about a minute turning over a couple of times to get an even golden color. The Bhaturas will puff up if the oil is hot enough. Serve immediately. |
Christmas
Spice
1 glass
4-5 ice cubes
4-6 strawberries
2 peaches
Sugar
Wash and trim the strawberries. Peel and cut the peaches into smaller pieces. Crush the ice
cubes in a blender (be sure the blender is strong enough to crush ice cubes) or put them in a
plastic bag and crush with a rolling pin or meat tenderizer using the smooth side. Place all
ingredients in a blender, add sugar to taste, serve.
If you want a thicker drink, add a little yogurt.
mid-morning snack is, of course, also a welcome for most people. Bake a
Brazil Nut Bread and take it to work as a morning coffee treat for your colleagues.
Combine boiling water, butter, orange rind and juice, raisins, sugar and
vanilla,
egg and nuts. Sift dry ingredients and add. Pour into greased loaf pans. Bake
at
350° F (180° C) for
about 1 hour. Cool on a rack.
Apple Bread
Banana Bread seems to be quite popular, but why not try Apple Bread
for a treat?
This goes well with an early morning cup of coffee, tea or hot chocolate.
Sift the dry ingredients together into a bowl. Add eggs, shortening, water,
apples,
nuts and vanilla. Mix all ingredients together only until blended. Bake in a
loaf pan
at 350° F (180° C) for
45 minutes.
Lemon -Herb Butter
This makes a nice change in flavor of sandwiches for lunches. The butter is good
served on seafood or beef sandwiches.
Mix ½ cup (¼ dl) soft butter or margarine
1 Tbsp lemon juice
1 tsp parsley flakes
½ tsp basil
Date Butter
This gives a special, delicate flavor to nut breads.
Mix:
½ cup (¼ dl) soft butter or margarine
¼ cup (1/8 dl) finely chopped dates
(Makes 12)
Can be frozen
12 pita breads (about 5 inches in diameter)
2 tins tuna (ca. 5-6 oz / 185 g)
1 cup (2 dl) tomato puree
1 Tbsp dried oregano (or 2 Tbsp fresh oregano)
Salt and pepper to taste
½ cup (1 dl) corn kernels (frozen or tinned)
1 cup (2 dl) finely chopped capsicum or bell peppers
3-4 medium-sized tomatoes, sliced and seeds removed
5 oz (150 g) grated mozzarella or pizza cheese
| Line a cookie sheet with baking paper and place the pita
breads on the paper.Drain the tuna. Mix the tomato puree, oregano, salt
and pepper. Flake the tuna with a fork and add in the tomato mixture.
Spread the mixture on the pita breads. Sprinkle the corn and chopped
peppers over the tuna mixture. Top with the sliced tomatoes. Place the
cookie tray in the middle of the oven and bake at 400° F (200° C) for
10 minutes. Remove the cookie tray from the oven and top the pita breads
with grated cheese. Return the tray to the oven and continue baking for
about 8 more minutes or until the cheese is melted and golden brown. Let
the pizzas cool on the tray.
Serve the small pizzas with fresh slices of cucumber, green salad and tomatoes. Cut the pizzas in half and place foil or baking paper between the halves; place them in a freezer bag and freeze them. Note: You may substitute the tuna with cooked, shredded chicken,
sliced ham, or sliced salami |
Walnut
rolls
36 rolls
These are good with sandwich fillings or cold cuts, lettuce, tomato, bell peppers and /or
Cucumber. Also good with salads and pastas.
1 oz (25 g) butter
1 Cup (8 fl oz / 2 dl / 250 ml) milk
½ cup (4 fl oz / 1 dl / 80 ml) buttermilk
1 oz (30 g) fresh
yeast .
1 tsp coarse salt
3 oz (ca. 100 g ) chopped walnuts
13 oz (approx.
400 g or 3-½ cups / 6-¾ dl) plain flour
Beaten egg for glaze
Melt the butter in a saucepan and add the milk. Pour this mixture into a mixing
bowl and
add the buttermilk. Dissolve the fresh yeast in this mixture. Add the other ingredients
(keeping back a
little of the plain flour).
Mix the dough well. Cover with a lid or foil. and leave to rise for about an
hour in a warm
place. Put the dough on a flour-sprinkled work surface and knead thoroughly. The rest of
the flour may now be added.
Divide the dough into 36 pieces and form into small balls. Arrange these balls on a non-stick
parchment lined or greased baking tray in 4 rings, with 9 balls to each ring. Leave them to
rise again for about 45 minutes. Brush with egg, and bake in the middle of the oven for about
15 minutes at 425°
F (225° C).
(Serves 10)
A good after-school or a school snack. Also nice with some fresh fruits such as pears,
apples, grapes, or oranges.
2 cups (8 oz /240 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 tsp grated nutmeg
6 Tbsp granulated sugar
4 Tbsp raisins
1 cup (diced or grated) coconut
1 cup (8 fl oz / 250 ml) water
1 egg
4 oz (120 g) margarine, melted
Sift flour, baking powder, salt and nutmeg. Add sugar and raisins. Blend coconut and water
in a blender. Add the egg. Blend again. Stir the blended mixture and melted margarine into
the dry ingredients. Bake the bread in a 9 x 4 inch (22-½ x 10 cm) loaf tin and bake in the
middle of the oven at 350° F (180° C) for 50-60 minutes. Serve warm or cold.
Carrot
rolls
20 rolls
Good as a base for sandwiches. You can fill these with cold cuts, cream cheese, sliced
cheese or sandwich fillings. Also good with salads and pastas.
60 g butter
2 cups (16 fl oz / 4 dl / 500 ml) milk
½ cup (1 dl) good honey
2 oz (60 g) fresh yeast
2 Tbsp coarse salt
2 Tbsp sugar
2 grated carrots (about 5 oz / 150 g)
2 oz (ca. 60 g / 2 dl) wheat bran
1 lb 10 oz (ca. 6-½ cups / 800 g) plain flour
1 egg for glaze
Topping: wheat bran
Melt the butter in a saucepan, and add the milk. Pour this mixture into a mixing bowl. and add the
milk. Dissolve the
fresh yeast in this mixture. Add the other ingredients (keeping back a little of
the flour). Mix the dough well. Cover with a lid or foil, and leave to rise for
about an hour in a
warm place. Put the dough on a flour-sprinkled work surface and knead it thoroughly. The rest
of the flour may now
be added. Divide the dough into 20 pieces, and shape these into rolls about
4 inch (10 cm) in length. Leave the rolls to rise again on a non-stick parchment
lined or greased
baking tray for about 20 minutes.
Brush with egg and make 4 cuts in each roll. Sprinkle with wheat bran, and bake in the middle
of the oven. Baking for approximately 20 minutes at 400°F (200°C).
Can be frozen.
Escalloped Eggs
(Serves 4)
|
This can be a brunch or lunch dish. If you serve the eggs for brunch, serve with toast triangles. If you serve this dish for lunch, serve with toast triangles or boiled rice and steamed vegetables such as carrots or broccoli.
Simmer 6 eggs until hard boiled. Meanwhile prepare 1-½ cups (3 dl) smooth, medium white sauce. Cut red or green bell (capsicum) peppers julienne. When eggs are done, remove shells and put the eggs through a sieve, ricer or grater. In an oven-proof casserole dish layer the grated eggs and white sauce and top with the julienne peppers. Repeat the layers until the casserole dish is full. Top with buttered, golden brown bread crumbs. Bake about 20 minutes or until thoroughly hot. Allow about 1-2 eggs per person. Serve with toast.
|
(Serves 6)
2 cups (4 dl) ham, cut into cubes
6 slices of white bread
2 cups (4 oz / 4 dl / 120 g) grated cheddar cheese
6 eggs, slightly beaten
2 cups (16 fl oz / 4 dl / 500 ml) milk
1 tsp dry mustard
Assemble the night before to season through.
|
Put bread in a buttered glass casserole dish. Spread the ham over the bread and sprinkle half of the cheese over this. Beat the eggs and milk together and pour over the casserole dish. Top with the remaining cheese. Cover with plastic wrap and place in the refrigerator overnight. Bake at 350° F (180° C) for 50-55 minutes or until set. Serve warm. Fresh fruits are nice with this dish.
|
Tomato-garlic Brochette
(Serves
6-8)
30 small tomatoes (e.g. cherry tomatoes)
3 stalks fresh parsley (ca. 1 cup chopped)
5 large cloves of garlic, crushed
3 Tbsp olive oil
Little Salt
Fresh basil leaves
8 slices Ciabatta or other Italian bread
| Wash and roughly chop tomatoes. Wash and mince the
parsley. Mix the tomatoes and parsley in a bowl, add the garlic and
olive oil, season with salt and pepper and place in the refrigerator for
2-3 hours to let the flavors blend.
Slice the bread into medium thickness, brush with olive oil and grill in the oven until lightly brown. Remove from the oven and spread generous amounts of the tomato mixture on each slice and top with a fresh basil leaf. Note: If you have other herbs in the garden, such as fresh rosemary or oregano, these are wonderful mixed with the tomato mixture. Chopped olives are also a nice addition to the tomato mixture. If you use any other herbs, reduce the amount of fresh chopped parsley. |
Homemade Marzipan Stuffed Dates
by Esthi David
The honey mentioned in the Seven Species traditionally
refers to date honey, we have chosen to include a simple
recipe using fresh or dried dates.
Marzipan
3.5 oz (100 g) Blanched, Ground Almonds
3.5 oz (100 g) Powdered Sugar
Few drops of Rose Water or Almond Extract
For larger quantities increase almond/sugar by ratio of 1:1
1. Process all the ingredients, using the metal blade of a food processor, until it
forms into a dough-like consistency.
2. Form into small balls.
Dates Stuffed with Homemade Marzipan
1. Slice (fresh or dried) dates lengthwise and remove the pits.
2. Fill each date with a ball of Marzipan and press between both
sides of the date.
Serving Suggestions:
* Use dried apricot, which lends a bit of sourness to the Marzipan.
* You can also stuff fresh fruit, such as strawberries. However, these
must be served immediately, as the sugar draws out the fruit juices.
* Dip the Marzipan balls in hot chocolate and let cool.
Aebleskiver
(Pancake balls)
3 eggs
16 oz buttermilk
1/2 oz sugar (2-3 Tbsp)
1/2 tsp salt
1/2 tsp baking soda (bicarbonate of soda)
1/4 tsp cardamom
Grated rind of 1 lemon
2 Cups sifted all-purpose flour
|
Beat
the eggs and gradually add the buttermilk and continue beating until fluffy.
Sift the flour, baking soda, sugar, salt and cardamon. Blend into
the egg mixture. Add the lemon rind and beat until smooth. (Use a
mixer at low speed if desired.)
Have a Danish Ebelskiver Pan ?
|
Garlic
Rice
(Serves
4)
1 Cup rice
2 cloves garlic
1 beef stock cube
1 oz (30 g) butter
3 Cups (6 dl) water
2 Tbsp chopped parsley
|
In
a medium saucepan, melt the butter, add crushed garlic, crumbled stock
cube and rice, and stir over low heat for 5 minutes. Add 1 Cup (2
dl) water and |
Fresh Peach Sangria
(Serves 4)
3 regular peaches
3 white peaches (Paraguayos)
250 g (ca. 8 oz or 1 punnet) fresh strawberries
1 nectarine
2 oranges
1 lemon
1 bottle (ca. 1 quart) red wine
1/2 liter (1 pint) Seven Up or Sprite
Sugar to taste
Ice cubes
|
Peel the peaches and nectarines. (This can be
done by submerging them in boiling water for 2-3 minutes, then rinsing them under cold water.
The skin can then be pulled off easily.) Cut the fruit in bite-sized pieces. |
Banans
Fritters
8 bananas (or planten)
3 Tbsp plain flour
1/3 Cup corn flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 Cup milk
1 egg white
1/2 Cup castor sugar
|
Peel the bananas and cut in half.
|
A Terrine of Summer Fruits
(serves 8)
15 fl oz (425 ml) sparkling rose wine
2 x 0.4 oz (11 g - ca. 4 Tbsp) sachets gelatine granules
2 oz (50 g) caster sugar
1 tab (ca. 1 tsp) fresh lime juice.
For the fruit:
12 oz (350 g) small strawberries.
8 oz (225 g) raspberries
4 oz (110g) of blackcurrants, redcurrants, and blueberries
(or any other combination you like).
You will also need 2 x 2lb (900 g) loaf tins, 71/2 x 43/4 inches x 31/2 ins
deep (19 x 12cm x 9 cm deep) preferably non stick, but with a good surface.
First prepare the fruit :
Jenny Hoolihan, Great Britain Delia Smith's Summer Collection Page 140. |
Aioli
Note:
Aioli is a garlic mayonnaise which is good served
with fish or steamed vegetables. This recipe
though, has been made to be a meal in itself.
100 g (2 pieces) boiled, peeled potatoes
1/2 dl (1/4 Cup) mayonnaise
2 tsp fresh lemon juice
3 large cloves garlic, minced
2-5 Tbsp boiling water
Salt and pepper
|
Wash, boil
and peel the potatoes. Reserve two potatoes for the aioli. Remove the tough ends of the asparagus by breaking them off.
Steam or cook asparagus in lightly salted water for 1-2 minutes or until just tender but
still firm. |
Accompaniment:
French or Italian bread
Eggs
with Salmon and Mustard Dressing
(4 Servings)
Good as a starter or for brunch.
8 eggs
4 ramekins *
Salt and pepper
1 dl (1/2 Cup) light sour cream
1 Tbsp fish mustard (strong mustard)
1/2 - 1 Tbsp grated onion
100 g (3 oz) smoked salmon
|
|
Accompaniment:
6 slices French bread or light rye bread
*ramekins - a small dish in which food can be baked (and served).
Ravioli
with Salmon and Chives in Cream
(4 servings for a main meal)
This is an easy and quick pasta recipe. Timing is of the
essence in this recipe. Do not overcook the pasta.
1-1/2 dl (3/4 Cup) light cream (13 % fat content)
1 bunch finely chopped chives
200 g (ca. 7 oz) smoked salmon
2 packages (500 g or 16 oz) ravioli with cheese
and spinach filling
300 g (10 oz) fresh or frozen spinach
Freshly ground black pepper
|
Cook
the ravioli according to directions. |
Tartar
of Salmon and Halibut with Capsicums
(4 Servings)
Can be served as a starter.
2 red capsicum (bell peppers)
2 Tbsp light sour cream
Salt and pepper
200 g (6-7 oz) smoked salmon
100 g (ca. 3 oz) smoked Hallibut
2 sun dried tomatoes in oil
2 Tbsp freshly chopped dill
1/2 tsp lemon juice
1 bunch rucola lettuce (small-leafed lettuce)
3-4 iceberg lettuce leaves.
|
|
Accompaniment:
4 slices toast or French bread
Wrap
Tortilla with Chicken
(Serves 4)
4 wrap tortillas
320 g (10.5 oz) chicken breasts
1/2 Tbsp oil
salt and pepper
3 carrots
1/2 Tbsp oil
100 g (3 oz) bean sprouts
20 g chopped cashew nuts or peanuts
Tomato Salsa
3 tomatoes cut into cubes
1 chopped onion
1 clove pressed garlic
1 Tbsp orange juice
2 Tbsp fresh coriander leaves
salt and pepper
|
Fry the chicken, mix the salsa
together, and put aside. Cut the carrots into thin strips and sauté in
oil; add the nuts and sprouts and heat 1 minute. Fill the warm tortillas with the vegetables, salsa and chicken pieces.
Serve immediately. |
Quick Vegetarian Tortillas
4 wrap tortillas
1 can curry beans
1 handful green salad, shredded
1 avocado, peeled, sliced
1 mild onion sliced thinly
Lime oil
1 Tbsp oil
1 Tbsp lime juice
1 tsp Dijon mustard
salt and pepper
|
Toasted Crab Sandwich
Toast 2 slices of bread. Mix some Miracle Whip
or mayonnaise, add a little estragon and lemon peel and spread on the one piece
of toasted bread.
Add some crab and cover with the second piece of toast.
Club sandwich with Greenland
Halibut
Toast two pieces of bread. Fry 2-3 pieces of bacon, drain and set
aside. In layers on one piece of toast, place a portion of the cooked
Greenland halibut , rucola salad , strips of bacon and finely chopped sun-dried
tomatoes and ‘cover’ with the second piece of toast.
Salmon & French bread
Cut the French bread in half and spread with a thin layer of
Miracle Whip. in layers, place a generous portion of shredded green lettuce,
slices of cucumber and salmon pate (black olives can also be added) on one half
slice of French bread and cover with the other half.