Beteavon_FINAL_Ebook

BETEAVONBEAUTIFULRECIPESSCOPEDFROM OURCOMMUNITY

A FREE GIFTFOR YOUFROM THE MOUNT SCOPUS PAPLEASE CONSIDER A DONATION TO USYOUR SMALL DONATIONWILL GO A LONG WAYTO SUPPORTING THE COLLEGE& OUR FUTURE GENERATIONSPLEASE CUT ALONG THE LINE AND POST COMPLETED SLIP TO USPlease accept my gift of $5 $10 $13 $18 $36 $72 $90 $180 OTHER $Donations of $2 and over may be tax deductiblePLEASE DEBIT MY CREDIT CARD VISA MASTERCARD CHEQUE ENCLOSED (Payable to: Mount Scopus Memorial College Parents Association)Name on card: Please send your gift using the envelope provided or mail to:Card MOUNT SCOPUS PARENTS ASSOCIATIONNumber: 245 Burwood Highway Burwood VIC 3125Expiry: Month Year Please issue tax receipt in name of:SIGNATURE:

BETEAVONBEAUTIFULRECIPESSCOPEDFROM OURCOMMUNITY



A MESSAGE Fink Karp Ivany CampusFROM Prep to Year 2THE PRINCIPAL Early Learning Centre 3 and 4 Year Old Kindergarten 1 Feodore Street Caulfield South Victoria 3162 Australia Telephone 61 3 9834 0090 Facsimile 61 3 9578 0141 Mount Scopus Memorial College Ltd ABN 58 007 240 146 ACN 007 240 146 www.scopus.vic.edu.au Gandel Campus Smorgon Family Primary School Gandel Besen House Szalmuk Family Early Learning Centre We often talk of Scopus as a family, and a true family gathers round its kitchen and its dining table. Thus, this beautiful cookbook, Beteavon from the Scopus Parents’ Association's is truly one of the ways in which we make the ‘family’ ideal into something real. Food is important in every family tradition and perhaps especially so for the Jewish community. In Scopus in particular, the recent creation of the kitchen garden has brought a new focus on nutrition and healthy eating into our school, and therefore it an especially exciting time to becelebrating food and cooking with this book.We hope that Beteavon will not only serve to bring the entire Scopus and wider family togetherthrough Jewish cooking and food, but will create a repository of family traditions and memoriesin the way that only handed-down and evocative recipes can.My thanks go to all the dedicated volunteers who have worked so hard to bring this notion torealisation and to all those who have shared their culinary secrets by submitting recipes.Beteavon!Rabbi James Kennard MA (Oxon.)Principal

CONTENTS 6 ENTREE 7 8 TOMATO SOUP WITH SMOKED PAPRIKA AND ISRAELI COUSCOUS 9,10 KIDNEY BEAN, PUMPKIN AND RISONI SOUP 12 KNEIDLACH 12 ITALIAN MEATBALL SOUP 14 GREAT-GREAT GRANDMA ETEL’S BEAN SOUP 16 PASTA AND CHICKPEA SOUP 17 CHICKEN SILVERBEET PUMPKIN SOUP 18 FRIED CAULIFLOWER 20 SPANAKOPITA 21 GOLDEN CRUNCHY MUESLI 22 BUBBI ROSE'S CARROT TZIMES 24 VEGAN TOM KHA TOFU 24 MOCK LIVER CARROT AND ORANGE SOUP 26 SALAD 27 28 THAI CABBAGE SALAD 29 VEGETARIAN FRIED RICE 30 BLACK PEARL MEDLEY SALAD -MEDITERRANEAN STYLE 32 EASY MARINATED “PICKLED CUCUMBERS” 33 SPICED PUMPKIN AND BEETROOT SALAD 33 EASY QUINOA SALAD 34 AFRICAN SALAD 34 LYCHEE AND MANDARIN SALAD 36 TRADITIONAL RUSSIAN POTATO SALAD 38 CHERRY TOMATO SALAD 40 ROAST VEGETABLE QUINOA SALAD ULTIMATE BEEF SALAD 42 MAIN 43 44 VEGETARIAN GLUTEN-FREE CHOLENT 46 UNFRIED SWEET AND SOUR CHICKEN 47 PAN-FRIED MISO SALMON FILLETS 48 DANA’S BAKED ASIAN MARINATED FISH 50 SHAKSHUKA 52 CARAMELISED BEETROOT AND GOAT’S CHEESE PIZZA 53 KASHIOFF FAMILY’S LUBIA (BEEF IN BLACK EYE BEANS STEW) 54 WHOLE SNAPPER 56 CHICKEN FAJETAS 57 CHICKEN WITH CHERRY GLAZE 58 SALMON TARATOR 60 CHICKEN WITH RISONI, RICE AND CHICKPEAS 60 ZUCCHINI PIE 61 LAMB PILAF 62 JUTTA’S SIGNATURE VEAL 64 YELLOW RICE 65 BEEF DOUGH BALLS 66 OMI’S MEATBALLS 68 ROZ’S ROAST 69 DODA LIORA’S BEEF IN BRANDY AND PRUNES 70 MATBUCHA 72 POTATO AND PRUNE CHULENT 74 MOROCCAN SLOW-COOKED LAMB 75 SABA’S T’BIT 76 BUBI JADZIA’S CABBAGE ROLLS 78 BAMYA (OKRA WITH CHICKEN – SWEET AND SOUR) 80 VEGETARIAN LASAGNE CHICKEN CURRY

DESSERT 82 CONTENTS CONTINUEDSEPHARDIC YEAST DONUTS 83123 EASY HEALTHY FRUITCAKE 83STICKY DATE CAKE WITH BUTTERSCOTCH SAUCE 84CHOCOLATE CHIFFON CAKE 86UPSIDE DOWN INDIVIDUAL PASSIONFRUIT CHEESECAKES 88ZINGY FRUIT SORBET 89CHOCOLATE YEAST CAKE 90GAGGY’S CHEESECAKE 92RICH PEPPERMINT CRISP DESSERT 93PLUM CAKE 94APPLE STRUDEL 96HONEY CAKE 97CHOCOLATE MOUSSE 98DATE CRUNCHIES 100JUDY’S TRIFLE 101FLOURLESS CHOCOLATE HAZELNUT CAKE 102ONE BOWL APPLE CAKE 104MACADAMIA AND APPLE CRUMBLE 105CORNFLAKE APPLE BERRY CRUMBLE 106PANCAKES 108STRAWBERRY CHEESECAKE SEMIFREDDO 110GRANNY BARBIE'S CARAMEL APPLE TART 112ALMOND HONEY SLICE 113OUMA RUSKS 114MELTING CHOCOLATE MOULD 116BOOBA’S CHOCOLATE MOUSSE (PAREV) 117APRICOT AND DATE BALLS 118FLOURLESS CHOCOLATE CAKE 119LAYERED PESACH MOUSSE CAKE 120SCONES 122YOGURT HONEY AND CHOCOLATE CAKE 122TRADITIONAL TIRAMISU WITH SHAVED DARK CHOCOLATE 124NUT FREE MUESLI BARS 126HOT FUDGE CAKE 127FLOURLESS CHOCOLATE MOUSSE CAKE 128NON CHEESE CHEESECAKE 128PAVLOVA 130BAKED CHEESE CAKE 131BETTERSCOTCH SELF-SAUCING PUDDING 132SWEET CHALLAH 134CHOCOLATE MOUSSE 136CELEBRATION CHOCOLATE CAKE 138PAREV CHOCOLATE MOUSSE 140LIGHT STRAWBERRY ICE-CREAM 141LEMON MERINGUE PIE 142KITCHEN GARDEN 144THE RAISINS’ 150CARAMELISED BEETROOT AND GOAT’S CHEESE PIZZA 151FRIED EGGPLANT WITH NAPOLI SAUCE 152GREEN BEAN SALAD WITH A HONEY SOY DRESSING 152BASIL, PARSLEY AND SUNFLOWER SEED PESTO 154COUSCOUS SALAD WITH BOK CHOY, DATES AND SUNFLOWER SEEDS 154BRUSCHETTA WITH SMASHED BROADBEANS AND FETA 155BUTTER LETTUCE AND ORANGE SALAD 155WITH A CITRUS AND PARMESAN DRESSING 156CAULIFLOWER AND EGG SALAD WITH A TAHINI DRESSING 158GREEN SALAD WITH QUINOA 158GREEN RICE 159COUSCOUS AND ROASTED VEGGIES WITH A TAHINI DRESSING 160HOMEMADE PASTA WITH GREENS AND TOMATOES 161HOMEMADE PIZZA WITH WARRIGAL GREENS, GARLIC AND HERBS 162MINI JAPANESE PANCAKES 164POPPYSEED SPECKLED HAMENTASHEN 164HOMEMADE HUMMUS 166ROASTED POTATOES AND JERUSALEM 167ARTICHOKES WITH HOMEMADE HERB MAYO 168OATBRAN, COCONUT AND CHOCOLATE CHIP MUFFINS 168YUMMY TUNA, DILL AND PICKLE DIP 169QUINOA TABBOULEH 170SPANAKOPITA – SPINACH PIETOMATO AND COUSCOUS SOUP WITH SMOKED PAPRIKA

TOMATO SOUP WITH SMOKED PAPRIKA AND ISRAELI COUSCOUS

TOMATO SOUP WITH SMOKED PAPRIKAAND ISRAELI COUSCOUSby the Baron FamilyMaya, Asher, Mina and Shira INGREDIENTS METHOD1 tablespoon olive oil Heat olive oil in a large pot. Add1 large onion, finely chopped onion and carrot and cook on1 carrot, grated medium heat until onion is glassy.2 teaspoons cumin powder Add cumin and smoked paprika and2 teaspoons Herbies smoked paprika cook for 5 minutes. Add tomatoes2 tins chopped tomatoes and stock bring to the boil. Reduce8 cups vegetable stock (8 cups water heat and simmer, uncovered, for 20plus 3 cubes) minutes.125 g Israeli couscous, cookedaccording to packet instructions Add couscous. Season with salt andSalt and pepper to taste pepper. Stir through parsley and1 small bunch parsley, leaves finely serve.chopped ANECDOTE This recipe is just one of our family favourites. It's really easy to prepare, freezes well and warms us up on a cold winter's day. We have been making it for few years now.TOMATO SOUP WITH SMOKED PAPRIKA AND ISRAELI COUSCOUS

KIDNEY BEAN, PUMPKIN AND RISONI SOUPby Helen ShniderTeacher at FKIINGREDIENTS 1 litre (4 cups) water (check that it's not too watery)1 tablespoon olive oil 2 tins 300g kidney beans, rinsed and1 medium onion, finely chopped drained2 cloves garlic, crushed (or 2 ¾ cup risoni pastateaspoons crushed garlic from jar) Salt and pepper to taste½ small butternut pumpkin, finely diced ¼ cup finely shredded fresh basil2 tins 410g chicken consommé (or 2 Crusty bread to serveheaped tablespoons chicken stockwith water)METHODHeat oil in a large pan. Add onion, garlic and pumpkin. Stir until onion is soft. Add consommé,water, beans and pasta. Bring to the boil then simmer uncovered for 20 minutes or until pastais tender. Stir often as the risoni tends to stick to the bottom of the pot.Season with salt and pepper. Stir in basil and serve. KIDNEY BEAN, PUMPKIN AND RISONI SOUP

KNEIDLACH Enough olive oil to fry onions (approx 1 cup)by the Jenschel Family 4 flat teaspoons ginger powderGabe INGREDIENTS 36 matzahs 12 eggs 8-10 large onions 8 heaped teaspoons of fine matzah mealMETHODBoil a large pot of salted water. Dice onions and fry until brown in olive oil. Soak matzahs inwater until soft. Squeeze water out and place in large bowl. Add salt, pepper and ginger. Addcooked onions and mix well with your hands. Add matzah meal until mixture is firm enough tobe rolled into balls (if it’s too wet they will fall apart, too dry and they’ll be too hard whencooked). Let sit for 5-10 minutes, then roll and place into boiling water. Leave to cook for 30minutes. This quantity will make approx 120 balls.ANECDOTEThis recipe belongs to my great-grandmother, it been around the family for as many as 80years. My mother is the only one in the family who still makes her kneidlach this way and if youwere to ask her for the recipe she wouldn't know quantities or exact ingredients. My daughterAlona was able to write down the ingredients and method as she watched her make them onePesach. The funny thing is my mum doesn't know how to make any other amount. Regardless ofhow many are coming for Pesach, the quantity is the same. They are not the traditionalmatzah balls as they're made with whole matzahs. I hope you enjoy them as much as we do. KNEIDLACH

KNEIDLACH 3 teaspoons salt 1 teaspoon cinnamonby Samantha MimeranMax (11), Aiden (8) and Sierra (3) INGREDIENTS 2 large eggs 2 tablespoons chicken fat (schmaltz) 7 tablespoons fine matzah mealMETHODMix the eggs and the schmaltz together until combined well. Add the salt and cinnamon.Add the matzah meal to the mixture and mix well. Form 12 equal-sized balls.Bring a large pot of water to the boil with 2 tablespoons of salt. Lower the flame slightly andplace the balls in the boiling water. Close the lid of the pot, keeping it closed for at least 30minutes. After 30 minutes kneidlach should be light and fluffy. Kneidlach can remain in theboiling water.Serve with chicken soup. Serves 6-8.Note: Very easy to double and triple recipe.ANECDOTEThis recipe was taught to me by my mother, and is a fail-safe kneidlach recipe our family usesevery year on Pesach. SPICED PUMPKIN AND BEETROOT SALAD KNEIDLACH



ITALIAN MEATBALL SOUPby Helen ShniderTeacher at FKIINGREDIENTS 2 cups chicken stock ½ cup risoni pasta500 g lean beef mince 2 zucchini, diced1 small red onion, grated 150 g green beans trimmed and cut into2 garlic cloves, crushed thirds½ cup fresh white breadcrumbs Crusty Italian bread to serve1/3 cup basil leaves, finely chopped1 egg, lightly beaten700 g bottle (2¾ cups) tomato pastasauce with basilMETHODCombine mince, onion, garlic, breadcrumbs, basil and egg in a large bowl. Season with saltand pepper, mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover and bring tothe boil over high heat. Skim froth from surface. Add meatballs. Return to gentle boil.Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook fora further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetablesare tender.Ladle soup into serving bowls. Serve with crusty Italian bread.GREAT-GREAT GRANDMA ETEL’S BEAN SOUPby Lisa StruninJoshua (8) and Jarrod (6)INGREDIENTS 2 handfuls barley 1 large onion, diced750 g beef goulash meat Chilli paste (optional)700 g borlotti beans or other brown 2 litres boiling waterbeans (in packet)4 smoked bonesMETHODFry onion in stock pot until slightly coloured. Add goulash meat, beans, smoked bones, barleyand boiling water. Simmer gently for approximately 1.5-2 hours.ANECDOTEGreat-great grandma Etel's bean soup has been enjoyed by the Strunin family for 5 generations.Warm, hearty comfort food at its best. Can be frozen for long periods.ITALIAN MEATBALL SOUP GREAT-GREAT GRANDMA ETEL’S BEAN SOUP

BEANSOUP

PASTA AND CHICKPEA SOUPby the Melcer familyTalia (7), Elona (6) and Shira (3)INGREDIENTS 6 fresh rosemary sprigs and one bay leaf tied in a bundle with cotton twine, or2 tins chickpeas (mostly drained, but placed in a herb bag (available fromretain about half the liquid from one tin) homeware stores)3 tablespoons extra-virgin olive oil 2-3 litres of cold water4 fresh garlic cloves Salt to taste1 tin crushed tomatoes (adjust 90 g of thin spaghettidepending on how much tomatoflavour you like)METHODPuree half of the chickpeas, adding the liquid from the tin to make a thin puree. Add theremaining chickpeas so you have a mix of textures.In a heavy-based pot, combine the olive oil, garlic and bundle of herbs and place overmedium-low heat. Sautee until soft for about 5 minutes and then add the tomatoes and let thesauce cook for another 10 minutes. Every so often press the herbal bundle with a fork so thatthe liquid mixture becomes seasoned. If you are not using a herb bag, remove the bundle fromthe tomato mixture at this stage otherwise it will all fall apart.Mix the chickpeas into the tomato mixture and let it all cook for another 20 minutes on a lowheat. It will become very thick, almost porridge-like. Season with salt to taste.Add the pasta, stir and cook until the pasta is tender (approx 10 minutes). Serve topped witholive oil or freshly grated Parmesan and a piece of toast.Note: The pot needs to be large enough for the mixture not to spurt out when it is cooking as itbubbles up.ANECDOTEThis is a wonderful hearty soup and is a meal in itself,perfect for a cold winter night. I’ve batch-cooked this beforeand frozen it, although I don’t often get to freeze thatmuch as it gets picked at along the way! In itself therecipe is parev, but it is also nice topped with freshlygrated Parmesan. The soup is quite thick, like porridge andis a complete meal by itself, or with some nice fresh ortoasted bread. My version is the quick (cheat’s) way usingtins rather than the dried chickpeas and fresh crushedtomato sauce. PASTA AND CHICKPEA SOUP

PASTA&CHICKPEASOUPCHICKEN,SILVERBEET,PUMPKINSOUP

CHICKEN SILVERBEET PUMPKIN SOUPby Rebecca TempelhofAli (5) and Sophie (3)INGREDIENTS – however, instead of using frames and chicken pieces etc, use a wholeStock ingredients: spatchcock with all the added veggies and1 whole spatchcock herbs that you like.3 carrots, peeled and cut into chunks3 medium-sized leeks (whites only) Soup ingredients:3 celery sticks (including leaves) 50 ml extra virgin olive oil½ teaspoon peppercorns 1 brown onion, finely diced½ teaspoon salt 2 cloves of garlic, finely sliced1 tablespoon chicken stock powder 1 celery heart, finely sliced½ bunch dill 200 g short grain brown rice½ bunch parsley 5 stalks silverbeet, leaves only, washed1 parsnip, peeled and chopped and finely slicedApproximately 2-3 litres of cold water – Sea salt and black pepperenough to cover the chicken ¼ Jap pumpkin, peeled and cut into 3 cmOptional: You can use your own chunkspreferred recipe for a freshly madechicken stockMETHODStock methodPlace spatchcock in a large pot and cover with water. Bring to a low simmer (approx 30-40minutes) and skim the top. Add all fresh vegetable and herb ingredients – you may need to adda little more water to cover. Simmer for another 1-2hrs (the longer the better!!). Turn the heat offand allow to stand for 15 minutes before straining the stock, removing the vegetables andlifting the spatchcock out of stock and onto a plate. Strain the stock and set aside to cool.Once the spatchcock has cooled enough to handle, remove the skin and pull meat from bonesinto mouthful-size pieces. Set the meat aside for the soup.Optional: Also set aside the carrots cooked in the stock and add them to the soup at a laterstage – see below.Soup methodHeat oil in large pot over medium heat. Sautee onion and garlic until clear and add in celery.Cook for approx 5 minutes. Stir in rice. Add in stock liquid that you’ve set aside (as per above),the silverbeet, pumpkin and chicken meat, and carrots (optional). Season with salt and pepper.Simmer until rice and pumpkin are well cooked – approx 20-30 minutes.ANECDOTEThis recipe is a meal in a pot! And everyone just seems to love it. A modern version of thetraditional chicken soup and an adaptation of a Karen Martini version. CHICKEN SILVERBEET PUMPKIN SOUP

FRIED CAULIFLOWERby Roz De BortoliHudson (17), Mackenzie (16), Bailey (14), Noah (14) and Cody (10)INGREDIENTS 1-2 teaspoons minced garlic from jar or 2 cloves fresh1 cauliflower Salt and pepper3-4 cups breadcrumbs Oil for frying (I like Rice Bran oil)6 eggs3 tablespoons chicken stock powderMETHODWash cauliflower, cut into small pieces and steam in microwave for 5-10 minutes dependingon quantity used. Cauliflower should not be too soft.Prepare egg mixture by mixing 6 eggs with 1-2 teaspoons of minced garlic and a pinch of saltand pepper.Put breadcrumbs into a large bowl, add the chicken stock powder and mix together. Dip thesteamed cauliflower into the egg mixture and then into the breadcrumbs and shallow fry in afrypan until cauliflower is golden brown. You will need to turn during the process. Allow todrain and dry on paper towel.Note: All quantities can be adjusted to personal taste.ANECDOTEThis is an adapted recipe from my mother-in-law and is now a family favourite. FRIED CAULIFLOWER

SPANAKOPITAby the Hofman (Belleli) familyBen, Becky and AlanaINGREDIENTS Large rectangular oven dish (approximately 23x35cm)1 packet filo pastry1 large onion, diced *Can substitute with 2 bunches of fresh1 tablespoon olive oil silverbeet in season – wash well, chop1 kg frozen spinach* coarsely, then steam until wilted, drain well and1 kg mixed white cheese (fetta, cottage then chop againcheese, ricotta if available)** **Including some fetta gives a nice salty taste.Handful cheddar cheese, grated The exact type of cheese and proportions are¼ teaspoon allspice not important – it’s the mix of cheeses that¼ teaspoon white pepper gives this recipe its flavour.Pinch nutmegPinch salt125 g butter METHODPreheat the oven to 180 degrees Celsius. Fry the onion in the olive oil in a non-stick frying pan untilgolden brown. Defrost the spinach in the microwave, then drain well (over a fine mesh sieve) to removeall the excess water. In a large bowl, mash cheeses together with a fork. Add the fried onion pieces,spinach and spices and mix together until the cheese and spinach are evenly combined.Open the packet of filo pastry and place the stack of sheets on a clean dry surface. (Do not open thepacket until you are ready to use it as it will dry out quickly.) Melt a chunk of butter gently in themicrowave in a microwave-proof bowl. Using a pastry brush, thinly paint a sheet of filo with meltedbutter, then gently layer a new sheet of filo on top and repeat. Continue until you have buttered 12sheets of filo. Lay the stack of 12 buttered filo sheets into the greased oven-proof baking dish. Press thefilo stack down so that it lines the edges of the baking dish to form the pie base.Spread the spinach mixture evenly into the filo pie base. Butter the rest of the filo sheets (should bearound 8 sheets left), then place this stack of 8 sheets over the spinach mixture to form the top of thepie, and butter the top. Using a sharp knife, cut along the top edge of the pie dish to remove any excessfilo pastry.Score the top of the pie with the sharp knife in a grid pattern, taking care not to cut right through the topfilo stack. This outlines where to cut the pie pieces when the spinach pie is cooked. Optional: Sprinklewith sesame seeds.Bake for approximately 45 minutes until the surface is golden and crisp, then serve.For freezing: recipe can be prepared ahead until ready to be baked. Cover well with glad wrap andfreeze without baking. When required, remove from freezer, remove plastic wrap and put straight intooven to bake without defrosting. Allow extra baking time.ANECDOTEThis is Nona's spinach pie recipe. Our Nona was from Egypt. She used to make this spinach pie to breakthe fast after Yom Kippur. It has been in our family for a very long time. Probably Nona's family brought itwith them from Corfu to Egypt in the early 1900s, and we have adapted it to life in Australia! SPANAKOPITA

FRIEDCAULIFLOWER SPANAKOPITA

GOLDEN CRUNCHY MUESLIby Evette IsraelJasmine (9) and Ellie (8)INGREDIENTS 2 teaspoons cinnamon 3 tablespoons (60 grams) honey1½ cups rolled oats 2 tablespoons (28 grams) oil½ cup macadamia nuts coarsely chopped 1 cup assorted dried fruit, cut into small½ cup sliced almonds pieces (optional)½ cup desiccated/shredded coconutMETHODPreheat the oven to 250 degrees Celsius. Combine the oats, nuts, coconut and cinnamon ina large bowl. Stir until well mixed. Gently heat the honey until it is very liquidy. Mix in the oil.Pour the honey mixture over the oats mixture and stir until well combined.Grease a baking tray and pour the mixture onto the tray and bake for 15 minutes, stirringfrequently to keep it from burning. It will be slightly golden when it is done but not yet crispy.(It crisps as it cools.)Remove from the oven and stir in the dried fruit (optional). ANECDOTE It is important to me as it's a very healthy way to start the day and it is delicious. My family love it and it is so easy to make. SPICED PUMPKIN AND BEETROOT SALAD GOLDEN CRUNCHY MUESLI

BUBBI ROSE'S CARROT TZIMESby Mandie AzoulaySamuel (5), Sienna (3) and Jacob (18 months)INGREDIENTS Handful sultanas Sugar (to taste)1 kg carrots 1 tablespoon olive oil½ jar honey (to taste)CinnamonHandful Prunes (pitted)METHODCut carrots into quarters and place in a saucepan. Add water to ¼ full. Add honey,cinnamon, sugar, oil and bring to the boil. Lower the temperature and cook until the carrotsare tender. Add the sultanas and prunes. Cook until the prunes and sultanas have cookedwith the carrots.It is a great option to add matzah balls (kneidlach).ANECDOTEThis delicious third generation yom tov family favourite is a staple on the Azoulay-Levita table.It is sweet, warm and comforting and symbolises family, food and festivity. SPICED PUMPKIN AND BEETROOT SALAD BUBBI ROSE'S CARROT TZIMES

VEGAN TOM KHA TOFUby Melinda RotseinRichard (16), Jeremy (26) and Daniel (24)INGREDIENTS 1-2 red chilies, finely chopped 4 tablespoons tamari5 cm piece of galangal, cut into thin 2 teaspoons soft brown sugarslices Fresh coriander leaves to taste1 stick lemongrass, chopped (soft inner Limepart, near the bottom of the stalk)250 ml vegetable stock Optional: baby corn, chopped;500 ml coconut milk pineapple, chopped1 cup of firm tofu, cubedMushrooms, chopped3 Roma tomatoes, choppedMETHODCombine the galangal, lemongrass, coconut milk and stock in a medium pan. Bring to theboil, then reduce the heat and simmer over a low heat for 10 minutes, stirring occasionally.Add the tofu, mushrooms, tomatoes (optional pineapple and baby corn) and chopped chili tothe pan. Simmer for 8 minutes. Add the tamari and brown sugar mixed. Add a squeeze oflime. Add the chopped coriander leaves and serve immediately. Garnish with extra coriander ifdesired.Serve with brown or Jasmine rice on the side. Serves 4. VEGAN TOM KHA TOFU

TZIMMESVEGANTOM KHATOFU

MOCK LIVER 1 tin green peas 1 cup walnutsby Judy WassermanGrandmother of Adam and Sarah Rushford INGREDIENTS 3 onions, peeled and sliced into eighths 2 eggs, hard-boiledMETHODLightly fry the onions and add salt. While the onions are frying, strongly process the walnutsuntil very fine. Remove the walnuts and place the hard-boiled eggs, cooled onions andstrained peas together in the food processor. Process all the contents until you get theconsistency that you like. Bring the nuts and egg mixture together and serve.Serves 8 as an entrée.ANECDOTEThis recipe came about because the kids could not stand the sight or smell of chopped liver.Necessity is the mother of invention, as the oldies did like real chopped liver. My contemporariesalways ask me to contribute my mock liver whenever we are invited with a plate, and theuninitiated are quite impressed with the close resemblance in taste, texture and appearance,but not in smell.CARROT AND ORANGE SOUPby Naomi CooperINGREDIENTS 1 onion, finely chopped 1 ½ teaspoons thyme1 kg carrots, peeled and sliced Salt and pepper to tasteOil to cover the bottom of the pot1 cup fresh orange juice6 cups vegetable stockMETHODFry the onion lightly in the oil until golden brown. Add the carrots to thepot. Add the stock and orange juice and bring to the boil. Add the thymeand salt and pepper to taste and stir through. Reduce heat, cover andcook for ½ hour (or until carrots are soft).Allow to cool and then use food processor or blender to liquidise.Alternatively, serve without liquidising.Serves 8.MOCK LIVER CARROT AND ORANGE SOUP

MOCKLIVERPATE

SALADS

THAI CABBAGE SALADby Sharonne SlonimGabrielle (13), Abigail (11), Livia (8) and Jacob (5)INGREDIENTS Handful fresh coriander, roughly chopped½ red cabbage, shredded finely1 Lebanese cucumber, peeled and Dressing ingredientscut lengthways ½ cup castor sugar1 carrot, peeled and cut lengthways ½ cup extra light olive oil1 spring onion, finely sliced ¼ cup white vinegar50 g roasted peanuts, crushed (or 1 tablespoon soy saucetoasted sesame seeds for a nut free 1 tablespoon sesame oiloption)Handful of fresh mint leaves, roughlychoppedMETHODPlace the cabbage in a bowl. Place the cucumber and carrot over the cabbage. Sprinkle overspring onion and fresh herbs.Dress the salad before garnishing with crushed peanuts.Optional: Roll the salad in rice paper rolls (without the dressing)ANECDOTEThe colours of this salad are vibrant and it tastes delicious. The rice paper roll option is greatas a snack or as an accompaniment to any meal. THAI CABBAGE SALAD

VEGETARIAN FRIED RICEby Tanya ShmuelToby (8) and Olivia (4)INGREDIENTS 1 cup mushrooms, sliced 1 tin corn kernels, drained2 cups rice 1 tin peas, drained1-2 teaspoons turmeric 2 tablespoons olive oil2 eggs Salt and pepper3 spring onions, chopped Handful of parsley1 cups beans, chopped Soy sauce2 carrots, chopped1 medium capsicum, choppedMETHODCook 2 cups of rice using rice cooker or stovetop as per packet directions. Just before rice isready, add turmeric and stir until there is nice yellow colour. Once cooked set aside.Add a small amount of olive oil and heat wok. Lightly scramble 2 eggs and toss in wok for aminute or two and then flip onto the other side until cooked on both sides. Remove from wok.Chop and set aside.Steam carrots in boiling water for a few minutes to soften. Add remaining olive oil to wok. Oncehot, add spring onions, beans, capsicum, carrots and mushrooms. Stir-fry on medium heat for5 minutes. Turn off heat.Add cooked rice, scrambled eggs, corn, peas and parsley. Stir and serve. Add soy sauce asdesired.ANECDOTEThis is a fun recipe I like to make with my kids. They love helping with chopping the vegetablesand stirring it altogether, picking fresh parsley from our garden, and finally enjoying our fried rice. VEGETARIAN FRIED RICE

BLACK PEARL MEDLEY SALAD -MEDITERRANEAN STYLEby Big Ben Specialty Food INGREDIENTS METHODSalad ingredients Preheat oven to 180 degrees Celsius.1¾ cup water Lay out carrots on to lined baking tray.225 g Chef's Choice Black Pearl Medley Drizzle with olive oil and cumin. Roast in¼ cup kalamata olives, pitted and sliced the oven for ½ hour - until carrots are¼ red onion, diced just tender but still have crunch.1 cup fresh spinach leaves roughlychopped into fairly small pieces Bring to the boil 1¾ cups water. Stir in2 tablespoons fresh parsley, finely Chef’s Choice Black Pearl Medley andchopped cook according to instructions on pack.2 tablespoons fresh mint, finely chopped Once cooked, spread out onto serving½ cup pomegranate seeds (if available) dish and set aside.2 medium size carrots, roughly chopped1½ teaspoon olive oil Prepare and add in all remaining1 teaspoon cumin ingredients except feta. Mix ingredients60 g feta cheese – to crumble together well with prepared Black Pearl Medley.Dressing ingredients¼ cup olive oil To prepare dressing, whisk together¼ cup lemon lemon juice and olive oil. Add maple1½ teaspoon maple syrup syrup, salt and pepper to taste. Mix well.Salt and pepper to taste Chill salad before serving. Add dressing before serving and mix well through the salad. Crumble feta over salad to serve. Serves 4. ANECDOTE Black Pearl Medley gives you that “something different” in your meal. It has a unique taste and texture and is a fantastic accompaniment to meat, seafood and poultry. Black Pearl Medley combines whole grain brown rice, black barley and Daikon radish seeds.BLACK PEARL MEDLEY SALAD MEDITERRANEAN STYLE

EASY MARINATED “PICKLED CUCUMBERS”by Nikki GelfandMicah (5) and Finley (3) INGREDIENTS METHOD3 long continental cucumbers Slice cucumbers into thick circles1 cup white vinegar and set aside. Combine all remaining3 cups water ingredients in saucepan. Bring to the1 tablespoon salt boil and remove from heat. Taste and3 tablespoons sugar adjust seasoning to your preference.4 garlic cloves Allow liquid to cool before pouring3 bay leaves over cucumbers. Store in airtight jar1 teaspoon black peppercorns in fridge until serving. Note: these are not actually pickled so cannot be stored for long periods – best eaten and prepared fresh! ANECDOTEThese easy marinated “pickles” are a favourite side dish in our family. We suggest they be made 1-2days in advance of serving and can be stored in the fridge for approximately 1 week. Thesecucumbers are a regular feature on our Shabbat table and are a delicious accompaniment to dipsand smoked salmon on challah. EASY MARINATED “PICKLED CUCUMBERS”

THAICABBAGESALAD FRIEDRICEBLACKPEARLMEDLEYSALAD PICKLEDCUCUMBERS

SPICED PUMPKIN AND BEETROOT SALADby Ronnit HoppeCoby (7), Zara (5) and India (2)INGREDIENTS Salt flakes 2 tablespoons parsley, chopped¼ jap pumpkin, cut into chunks Handful walnuts1 bunch baby beets, peeled and cut into halves or 1 tablespoon olive oilquarters 1 tablespoon red wine vinegarOlive oil spray½ teaspoon cinnamon½ teaspoon cuminMETHODPreheat the oven to 190 degrees Celsius. Place the pumpkin and beetroot on separate linedbaking trays. Spray with olive oil. Sprinkle spices over the pumpkin and season bothpumpkin and beetroot generously with salt. Bake until the pumpkin is golden and crispy andthe beetroot gives slightly when you prod it with a fork (about 40 minutes). Arrange on aplate.Dry fry the walnuts in a non-stick pan until they are toasted. Allow to cool.Drizzle veggies with olive oil and red wine vinegar, scatter over walnuts and parsley. ANECDOTE This is one of my favourite things to eat and I find myself making it over and over again. The sweetness of the vegetables, the earthy spices and the crunch of the nuts are such a great combination. I always make more than I need because it keeps fantastically for lunch the next day. SPICED PUMPKIN AND BEETROOT SALAD

EASY QUINOA SALAD DRESSING INGREDIENTS ¼ cup sunflower oilby Laurel Horwitz ¼ cup vinegarTeacher at FKI ¼ cup sugar ½ teaspoon garlic salt INGREDIENTS 1 tablespoon Dijon mustard Coarse salt and pepper to taste SALAD INGREDIENTS 1 cup raw quinoa 1 cup shelled edemame beans (soya beans) - in boiling water for 7 minutes, then shell 1 cup red capsicum, diced ¼ red onion, chopped ½ cup dried cranberries 100 g toasted pine nuts/mixture of pumpkin and sunflower seedsMETHODCook quinoa according to instructions. Toss with remainder of ingredients.Add dressing and serve.AFRICAN SALAD DRESSING INGREDIENTS ½ cup oilby Laurel Horwitz 2 tablespoons brown sugarTeacher at FKI 1/3 cup white vinegar 1 teaspoon soy sauce INGREDIENTS SALAD INGREDIENTS 500 g mixed lettuce ¾ cup spring onions, chopped 2 avocados, sliced or diced ½ cup dried cranberries 1½ cup caramel popcorn (reserve for the end)METHODPlace salad ingredients on a platter. Mix dressing and pour over salad a little before eating.Sprinkle popcorn on top.EASY QUINOA SALAD AFRICAN SALAD

LYCHEE AND MANDARIN SALADby Olivia SackAriela (7) and Kayla (4)INGREDIENTS Dressing ingredients 1 cup reserved lychee juiceSalad ingredients 1 cup mayonnaise1-2 butter lettuce 6-8 drops Tabasco sauce (optional to1 large English cucumber, cut into sticks taste)1 tin mandarins Salt and pepper to taste1 large tin lychees, drain and reserve juice andslice in half/quarters2 avocados cut into wedgesSpring onions, thinly slicedOptional: add slices of smoked salmonMETHODLine the bottom of a platter with lettuce. Combine all otheringredients and place on top of lettuce. To make dressing,combine all ingredients and beat well. Just before serving,top salad with dressing.TRADITIONAL RUSSIAN POTATO SALADby the Shmuel familyToby (7) and Olivia (4)INGREDIENTS Dressing ingredients ½ cup olive oil2-3 punnets cherry tomatoes sliced in half (if too ¼ cup lemonlarge slice in quarters) 1 teaspoon castor sugar1 tin of pitted green olives, sliced ½ teaspoon dried oregano (optional)3-4 stalks of spring green onions, chopped Salt and peppe½ cup fresh basil200 g toasted pine nutsMETHODIn a bowl mix tomatoes, green olives, spring onions and basil.Mix dressing ingredients. Add dressing just before serving by pouring over the salad andtossing together with the toasted pine nuts. SPICED PUMPKIN AND BEETROOT SALADLYCHEE AND MANDARIN SALAD TRADITIONAL RUSSIAN POTATO SALAD

SPICEDPUMPKIN&BETROOTSALADQINOASALAD RUSSIANPOTATOSALAD

CHERRY TOMATO SALADBy Rachel MieszelewiczAidan (8) Jordan (4) and Ruby (1) INGREDIENTS METHOD2-3 punnets cherry tomatoes sliced in In a bowl mix tomatoes, green olives,half (if too large slice in quarters) spring onions and basil.1 tin of pitted green olives, sliced3-4 stalks of spring green onions, Mix dressing ingredients. Addchopped dressing just before serving by½ cup fresh basil pouring over the salad and tossing200 g toasted pine nuts together with the toasted pine nuts.Dressing ingredients½ cup olive oil¼ cup lemon1 teaspoon castor sugar½ teaspoon dried oregano (optional)Salt and pepper ANECDOTEA quick salad that looks very impressive without too many ingredients that I like serving with abarbecue. The salad was an inspiration from my aunt who whipped it up in 2 seconds while visitingme and helping me in the kitchen. CHERRY TOMATO SALAD

CHERRYTOMATOSALAD

ROAST VEGETABLE QUINOA SALADby Sharonne SlonimGabrielle (13), Abigail (11), Livia (8) and Jacob (5)INGREDIENTS Ground cumin Olive oil1 eggplant, cubed Handful of continental parsley, roughly2 zucchini, cut in half lengthways, choppedhalved lengthways again, then sliced1 sweet potato, cubed Optional:1 Spanish onion, roughly chopped Crumbled feta cheese1 cup quinoa Toasted sliced almonds2 cups waterHerbamareMETHODPreheat the oven to 170 degrees Celsius. Place each vegetable on a separate lined bakingtray, drizzle with olive oil, sprinkle with cumin and roast until cooked through (check regularlyand toss, being careful not to burn).Rinse the quinoa and place it in a pot with water, adding a tablespoon of olive and herbamareto the water. Simmer until the water is absorbed.Once the quinoa is cooked, transfer to a salad bowl and mix the roasted vegetables andparsley through it.Add the crumbled feta and / or toasted slivered almonds (optional).This salad usually doesn’t require dressing because the olive oil and cumin from thevegetables give it sufficient moisture and flavour. However, an additional drizzle of olive oil andsprinkle of cumin can be added if required. ANECDOTE This salad is deliciously filling and can easily be a meal on its own. It's also a great recipe for Pesach. ROAST VEGETABLE QUINOA SALAD

ROASTVEGETABLEQUINOASALAD

ULTIMATE BEEF SALAD Dressing ingredients 2 tablespoons sweet soy sauceby Simonne Whine ¼ cup olive oilAshton (4½) and Alexis (2) 1 tablespoon sesame oil Juice of 1 lemon INGREDIENTS 3 tablespoons Select harvest or Spiral agave syrup 4 x 250g steak (rib eye or other cut of preference) ½ teaspoon minced garlic ¼ bottle of sweet chili sauce 1 cos lettuce, chopped roughly 1 carrot, grated 8 radishes, sliced thinly 1 cucumber, chopped roughly 3 spring onions, chopped 1 bunch coriander, chopped 2 tablespoons sesame seeds 2 tablespoons sunflower seeds 2 tablespoons pepitas 100 g thin rice noodlesMETHODMarinate steak in sweet chilli sauce.Toast the sunflower, pepitas and sesame seeds in a pan till golden. Set aside.Place noodles in boiling water for 2-3 minutes. Once soft, drain.Place the lettuce, coriander, spring onion, cucumber, radishes and carrot on a square servingplatter or wooden chopping board. Scatter the remaining ingredients on top. Combinedressing ingredients and add to salad.Spray a pan and cook steak to your liking. I turn after 3 minutes on each side. Cool andslice. Add to top of salad.Serves 4. SPICED PUMPKIN AND BEETROOT SALAD ULTIMATE BEEF SALAD

ULTIMATEBEEFSALAD

MAIN

VEGETARIAN GLUTEN-FREE CHOLENTby Bec LipsitzRiley (5), Karni (3) and Jasmine (7 months)INGREDIENTS 3 brown onions, sliced 6 washed potatoes (skin on), cubed (or 4500 g Mazol Cholent mix (gluten free – washed potatoes and 1 sweet potatocontains no barley) peeled and cubed)750 ml vegetable stock (Massel) Salt and pepper3 tablespoons olive oilMETHODSoak beans (Mazol Cholent) overnight. Drain and rinse.Turn slow cooker onto high. Add 1 tablespoon olive oil, then layer ingredients – first the onion,then beans, potatoes, salt and pepper. Continue to layer the ingredients and finish withpotatoes on top, pour over stock and add 2 tablespoons olive oil, with more salt and pepper.Cook on high for 5 hours and then turn down to low for 4 hours. If it looks dry after 5 hoursadd a little more stock, ensuring liquid doesn’t go more than halfway up the cholent mixture.ANECDOTEWe have been eating cholent in our family for years. Our family have a range of dietaryrequirements so I came up with a gluten-free cholent to suit my mum and sisters’ glutenintolerance and vegetarian for my vegetarian sister. Next up will be a fructose-friendly cholent.Not the most attractive dish but certainly is delish! VEGETARIAN GLUTEN-FREE CHOLENT

UNFRIED SWEET AND SOUR CHICKENby Dalia CookJared (13) and Rene (10)INGREDIENTS ¼ cup olive oil 2 tablespoons mustard (Dijon preferred)1 kg boneless chicken breast or thigh, cubed 2 heaped tablespoons garlic, crushed½ cup plain flour 2 tablespoons sesame seeds½ cup tomato ketchup or sauce½ cup white vinegar½ cup brown sugarMETHODPreheat the oven to 180 degrees Celsius. In small batches, place chicken pieces in flour andshake off. Put on baking paper on a baking tray.Mix all sauce ingredients together with whisk, leaving out sesame seeds. Pour over chickenpieces and coat, sprinkling sesame seeds on top.Cook for ½ hour uncovered, baste carefully, and then cook for a further ½ hour covered.Note: recipe can be multiplied easily for a large crowd.ANECDOTEWe volunteer monthly with CCare, an organisation thatprepares meals for underprivileged or isolated Jewishpeople in Melbourne. We always expected that volunteeringwould be rewarding but we never expected to gain a newfavourite family recipe. It is also perfect for a crowd andis a cinch to make! UNFRIED SWEET AND SOUR CHICKEN

UNFRIEDSWEET&SOURCHICKEN

PAN-FRIED MISO SALMON FILLETSby Dalia CookJared (13) and Rene (10) INGREDIENTS METHOD4-6 thin fillets of salmon with skin Marinate fish for between 5 minutes to five hours depending on time, andMarinade ingredients pan fry in a little oil over medium heat.2-3 tablespoons Spiral Miso white miso If it spatters, gently cover with a loose3 drops sesame oil (optional) piece of foil.½ teaspoon soy sauce/shoyu Note: recipe can be multiplied easily1 tablespoon vinegar, preferably apple or larger fillets can be used.cider vinegar or brown rice vinegar½ teaspoon brown sugarJuice of ½ to one lime2-3 tablespoons mirin (or white cookingwine/cooking sake)1 teaspoon crushed garlic¼ teaspoon finely grated fresh ginger(optional) ANECDOTE Our kids rarely eat 'adult' food, but this recipe guarantees that everyone will lick their plate clean. It’s also fancy enough to serve at a special dinner and ticks all the boxes for a healthy meal. PAN-FRIED MISO SALMON FILLETS

DANA’S BAKED ASIAN MARINATED FISHby Dana FelbelKamryn, Coby and Jesse INGREDIENTS METHOD3 x 200 g John Dory fillets Preheat oven to 220 degrees Celsius. Combine all the above ingredientsMarinade ingredients and marinade fish for at least 1 hour.2 cm piece ginger peeled and grated2 cloves garlic crushed Get 3 pieces of foil large enough to2 shallots fold up foil into a parcel. Line with2 tablespoons water greaseproof paper. Place each fish in2 tablespoons soy sauce centre of the parcel with a 1/32 teaspoons sesame oil marinade on top. Fold into parcels so½ teaspoon stevia (sugar) juice won’t run out. Bake for 201 chilli, seeded and chopped – can minutes.leave out if you don’t like chilli Serve with Asian greens and lemon.Handful coriander chopped – can leaveout if you don’t like corianderNote: Marinade is enough for 3 JohnDory fillets (200 g each). DANA’S BAKED ASIAN MARINATED FISH

SHAKSHUKAby Elise SchachnaOliver and AvaINGREDIENTS 3 tablespoons continental parsley, finely chopped1 red onion, finely chopped 5 free range eggs1 tablespoon extra virgin olive oil Salt and pepper to taste2 tins crushed tomatoes2 tablespoons capers, roughly choppedMETHODPreheat oven to 180 degrees Celsius. Sautee onions until translucent. Add crushed tomatoesand capers. Keep on high heat until sauce begins to simmer and reduce to low. Add 2tablespoons of parsley and stir.Crack eggs one at a time and place on top of sauce (do not mix them in). Season with saltand pepper. Simmer for 5 minutes on low heat. Put in oven for a further 10 minutes. Eggwhites should be cooked and yolk still runny.Serve with crusty sourdough bread.ANECDOTEOur Sunday morning tradition.CHUTNEY CHICKEN 1 tablespoon oil (optional) 1 teaspoon curry powderby Laurel Horwitz 1-2 teaspoons lemon juiceTeacher at FKI INGREDIENTS 1 chicken cut into portions 1 tablespoon onion soup powder 1 cup chutney 1 tablespoon brown sugarMETHODSeason chicken and place in casserole dish. Sprinkle onion soup powder over chicken. Mixthe remaining ingredients and pour over chicken portions. Cover with foil and bake forapproximately 1½ hours. Uncover for part of cooking process.Serve with rice and a fresh green salad.SHAKSHUKA CHUTNEY CHICKEN