Beteavon_FINAL_Ebook

APPLESTRUDEL HONEYCAKE CHOCOLATEMOUSSE

DATE CRUNCHIES 1½-2 packets of Marie biscuits or plain tea biscuitsby Jo Mervis Desiccated coconutTali (18), Liora (16) and Sammy (9) 1 teaspoon ground ginger (to your taste) INGREDIENTS 1 block of pitted dates (approx 200 g or ¾ cup), chopped 1 egg ½ cup margarineMETHODMelt margarine in a pot. Add chopped dates and stir until soft. Add ginger and the beaten egg.Break biscuits into small pieces and add this to the date mixture. Cool mixture off the heat. Rollinto balls and then roll in coconut.Can leave at room temperature or place in fridge. Can be frozen but so yummy they nevermake it to the freezer.ANECDOTEMy great-granny was an incredible baker of an assortment of biscuits. There are so many fondmemories of the aroma of freshly baked biscuits at home. When we bake in the family weremember this special lady and her marvelous talent. This recipe, which has been around withus for more than 40 years, warms our hearts and encourages us to continue to bake andalways remember our Gaga. DATE CRUNCHIES

JUDY’S TRIFLE 1 litre custard 1 large pack of pink and whiteby Judy Bereszkowski marshmallowsCassandra (8) and Marc (4) Flavoured jellies/ other lollies for decoration INGREDIENTS 2 x 85 g packs raspberry jelly 1 marble cake 50 mls juice 1 tin sliced peaches 1 tin pitted cherriesMETHODFollow the packet instructions to make the jelly and refrigerate until set. Cut the cake into 1 cmthick slices. Place slices over the base and sides of trifle dish. Drizzle the juice onto the cake tomoisten it.Pour half of the jelly on top of the cake and spread all around. Place half of the tin of peacheson top of the jelly. Place half of the cherries over the peaches. Pour the second half of the jellyover the fruit and spread all around. Place the rest of the cherries and peaches over the jelly.Pour all of the custard on top of it all.Decorate the trifle with the marshmallows and flavoured jellies/lollies.(Note – the marshmallows will stay on top but the other lollies may sink!). ANECDOTE This recipe is from Uria and Ilai’s grandmother and a reminder of the holidays and family we miss in Israel. The kids love this cake and it is their first choice when asked for dessert ideas. It is good for Pesach and for Shavuot. JUDY’S TRIFLE

FLOURLESS CHOCOLATE HAZELNUT CAKEby the Levy familyJordan (8) and Joshua (6)INGREDIENTS 125 g castor sugar 6 eggs, separated250 g of dark chocolate, chopped2 tablespoons milk120 g ground hazelnutsMETHODPreheat the voven to 180 degrees Celsius. Put chocolate and milk in heat-proof bowl over apot of simmering water. To melt the chocolate slowly use a medium heat and do not let thebase of the bowl touch the water. When it's melted, take the bowl off the heat and allow thechocolate to cool slightly.Meanwhile, whisk the egg whites until stiff peaks form, and then fold the egg whites into thechocolate mixture with the sugar and the hazelnuts.Place mixture in a medium-size cake tin and bake for 45 minutes or until firm. When it's done,allow the cake to cool in the tin for 5 minutes.Can be served with ice-cream or cream and berries or simply dusted with icing sugar.Note: I have made this parev with dairy free chocolate and water instead of milk.ANECDOTEThis is my favourite Pesach cake receipe which I make each year. It’s easy to make, moistand so delicious. I found the recipe in a magazine, years ago, and kept it as it was flourless.I am always on the look out for receipes that can be used during Pesach and when found, addthem to my Chagim recipe book. FLOURLESS CHOCOLATE HAZELNUT CAKE

FLOURLESSCHOCOLATEHAZELNUTCAKE

ONE BOWL APPLE CAKEby Joanne LevyJordan (9) and Joshua (6)INGREDIENTS 1 cup sugar (brown) 2 teaspoons cinnamon3 large apples, cored and grated 2 teaspoons bicarbonate soda2 eggs, lightly beaten½ cup vegetable oil2 cups plain flour, siftedMETHODPreheat oven to 180 degrees Celsius. In a large bowl mix eggs, oil and sugar. Stir in dryingredients. The mixture will not be moist but not wet and you may find it easier to mix ittogether with your hands. Fold grated apples into the mixture.Press mixture into a greased tin, 20x30 cm. Bake for 45-55 minutes till cooked through. Ensureyou don’t overcook the cake, otherwise the cinnamon will give the cake a burnt/bitter flavour.When cool, slice into pieces and dust with a little icing sugar to serve. ANECDOTE This is an easy, parev cake, which is moist and delicious. ONE BOWL APPLE CAKE

MACADAMIA AND APPLE CRUMBLEby the Levin FamilyBenjamin (5) INGREDIENTS METHOD800 g tin unsweetened pie apples Preheat the oven to 180 degrees2 tablespoons sugar Celsius. Lightly grease an ovenproof dish. Place pie apples on base ofCrumble ingredients dish. Sprinkle sugar over the apples.¾ cup plain flour½ cup soft brown sugar Combine all crumble mixture½ cup shredded coconut ingredients together in a small bowl.125 g macadamia nuts, coarsely Sprinkle crumble mixture evenly overchopped the fruits. Bake for 30-40 minutes100 g butter, melted until the crumble is crisp and golden brown. Serve with ice-cream. Serves 6-8. ANECDOTE This recipe is always yummy and is very versatile. You can use dairy free margarine instead of butter so the apple crumble becomes parev and can swap the flour for fine matzah meal and make it Kosher L'Pesach. MACADAMIA AND APPLE CRUMBLE

CORNFLAKE APPLE BERRY CRUMBLEby Loni BinstockTaya (8) and Phoebe (4)INGREDIENTS Crumble ingredients 10 ginger biscuits (available at HaymisheFruit ingredients bakery), crushed10 Granny Smith apples 1 cup oats2 cups frozen mixed raspberries/ 2½ cups cornflakesblueberries/blackberries - or just use 1 cup shredded coconutraspberries 1½ tablespoons brown sugar½ cup water 2 tablespoons soft butter (can use1 cinnamon stick or 2 teaspoon dairy-free margarine for dairy free option)ground cinnamon 2 tablespoons honeyButter to grease baking dish (can 2 teaspoons cinnamonuse dairy-free margarine for dairyfree option)METHODGrease a 30 cm oval baking dish with butter (or dairy-free margarine). Peel apples and cut intolarge wedges - approximately 6-8 pieces per apple. Place apples in large saucepan, addcinnamon and cook in water until just tender. You should be able to just prick a fork into theapples and the apples should retain their shape. Drain excess water from saucepan and allowapples to cool slightly. Place apples into the greased baking dish.Crumble methodPreheat the oven to 180 degrees Celsius. Crush ginger biscuits in food processor until justcrushed, they should not be too fine. In a large bowl place oats, cornflakes, coconut, sugar,and crushed biscuits. Place butter (or dairy-free margarine) in the bowl with other ingredientsand then using your hands gently rub soft butter into the ingredients to form crumble mix. Mixgently to ensure all ingredients are combined.Once crumble is complete, gently mix frozen berries into apple mixture that is in baking dish.Pour crumble mix over apples and berries. The crumble mix should generously cover the appleand berries. Drizzle 2 tablespoon of honey and 2 teaspoons of cinnamon over the crumblemix. Place in oven for 30-45 minutes before serving. Oats and cornflakes should be just goldenbut not burnt. Serve with ice-cream (or use dairy free ice-cream for dairy-free option) CORNFLAKE APPLE BERRY CRUMBLE

ONEBOWLAPPLECAKE MACADAMIA&APPLECRUMBLE CORNFLAKEAPPLEBERRYCRUMBLE

PANCAKES 1 egg 1 cup low-fat milkby Bec Lipsitz ¼ cup apple pureeRiley (5), Karni (3) and Jasmine (7 months) Canola oil spray for cooking INGREDIENTS ¾ cup plain flour ¼ cup rolled oats 1 tablespoon Royal Nut company LSA (linseed, sunflower and almond meal)METHODWhisk all ingredients together. Spray oil and heat over a heavy-based fry pan. Add a ladle ofmixture. Once bubbles appear turn over for another 1-2 minutes.Serve with favourite topping, some suggestions: cinnamon sugar, jam, melted chocolate,nutella or maple roasted bananas and pecans. ANECDOTE I remember eating pancakes when I was young with all my sisters, smothering them with jam and sugar on top. My all-time favourite topping was hot chocolate fudge and 100's &1000's. I have now modified an extremely easy family recipe and added some extra nutritional benefits. Pictured is my daughter Karni following her mum’s footsteps and smothering her pancake with melted dark chocolate. PANCAKES

PANCAKES

STRAWBERRY CHEESECAKE SEMIFREDDOby Lisa StruninJoshua (8) and Jarrod (6)INGREDIENTS 100 g digestive biscuits, crushed 50 g unsalted butter, melted2 x 250 grams block of cream cheese 300 ml fresh vanilla custard½ cup sour cream, 1 teaspoon vanilla extract¼ cup whipping cream Thick cream, whipped, to serve400 g strawberries, hulled150 g castor sugarMETHODPlace 250 g of the strawberries and 100 g of the sugar in a food processor and process untilsmooth. Set aside.Combine biscuits and butter. Press into base of a 23 cm springform pan. Refrigerate for 30minutes to chill.Place cream cheese, sour cream and whipping cream in a food processor and blend tillsmooth. Then add the custard, vanilla and remaining sugar. Process until smooth. Pour overthe biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through.Freeze for at least 2-3 hours. Transfer to fridge 30 minutes before serving.Slice the cheesecake semifreddo and serve with cream, garnished with the remainingstrawberries.ANECDOTEA Strunin family recipe. STRAWBERRY CHEESECAKE SEMIFREDDO

STRAWBERRYCHEESECAKESEMIFREDDO

GRANNY BARBIE'S CARAMEL APPLE TARTGranny Barbie's caramel apple tartby Mandie AzoulaySamuel (5), Sienna (3) and Jacob (18 months)INGREDIENTS 1 cup self-raising flour 1 heaped teaspoon baking powder125 g butter¾ cup sugar Sauce ingredientsPinch of salt 1 cup cream¼ cup milk ¼ cup sugar1 large tin of apples 1 teaspoon caramel essence1 teaspoon vanilla essence3 eggsMETHODPreheat the oven to 180 degrees Celsius. Beat butter, sugar, salt, vanilla essence and eggstogether in a Mixmaster. Add flour, milk and baking powder. Place the apple pieces in thebaking dish (round tart dish preferable). Pour the mixture over the apples.Bake for 30-35 minutes until golden.Sauce methodCombine the sauce ingredients in a pot on the stove and keep stirring until the sugar hasdissolved.Once the cake is out of the oven, pour the sauce over the cake while it is still warm so that thecake soaks up the caramel sauce. Ensure to use a knife to separate the cake from the edge ofthe dish and to pour sauce down the sides.Delicious served warm or at room temperature.ANECDOTEFor as long as I can remember this is the cake my mum would bake that has always brought asmile to my face and comfort to my taste buds. My mum Barbara has always baked it toperfection and it has been a staple at every birthday party, afternoon tea party or amitzvah cake given to friends and family. In fact, because it was my favourite cake growingup it was the first cake that my mum taught me to bake when I was just 7 years old. Atruly scrumptious Sacks family cake! GRANNY BARBIE'S CARAMEL APPLE TART

ALMOND HONEY SLICEby the Lustig familyMonique (13), Brayden (11) and Juliana (9)Source: Epicure “The Bus Driver’s Mother In Laws Almond Honey Slice” INGREDIENTS METHODBase ingredients Preheat the oven to 170 degrees90 g melted butter Celsius. Combine base ingredients½ cup or 120 g firmly packed brown and mix well. If base seems floury,sugar add a little extra melted butter. Press1 cup or 145 g plain flour into a greased 18x32 cm lamington½ cup or 70 g packaged ground or slice tray. (If you don’t have one,almonds use a smaller tray rather than a larger one.) Bake for 12 minutes or till lightlyAlmond topping ingredients browned. Remove from oven, leave125g butter, chopped oven on while slice is cooling and¼ cup or 95g honey make the almond topping.1 ½ cups slivered almonds Combine butter and honey in a small,Note: increase topping by 25 per heavy-based saucepan and stir overcent to get an extra generous coving heat until butter is melted. Simmeron slice uncovered for 3 minutes or until mixture is a light caramel colour. Stir in nuts. Spread base with hot topping and bake for about 15 minutes or till golden brown. Cool in the tray. ANECDOTEI found this recipe in Epicure about 8 years ago in a feature on slices. It was described as the“Bus Drivers Mother In Law’s recipe” by the contributor. I have been making it for Rosh Hashanahever since. It’s a nice alternative to honey cake. ALMOND HONEY SLICE

OUMA RUSKSby Relene MieselewiczGrandmother to Ethan (9), Tristan (7), Aidan (8), Jordan (4) and Ruby (1)INGREDIENTS 250 g unsalted butter ½ cup vegetable oil1 kg self-raising flour 2 eggs2 cups plain flour 1 litre Blue Bay Kefir (kosher buttermilk)4 teaspoons baking powder1 teaspoon salt1½ cups sugarMETHODPreheat oven to 175 degrees Celsius. Sift the flours and baking powder, add salt and sugar.Mix until well combined. Grate, on coarse side of grater, the butter into the dry mixture. Rubinto flour mix with tips of fingers until it resembles coarse breadcrumbs.Combine oil and eggs and add to flour mix. Add the Blue Bay Kefir and mix all together withwooden spoon in a folding kneading kind of way.Grease 3 bread tins, dust with flour and shake out excess. Spoon dough into tins in largelumps one next to the other. Bake for 1 hour or until skewer comes out clean and they arehoney-coloured on top. Break/cut into rusks as big or small as desired.Line three baking trays with baking paper and place cut rusks on top and dry in cool fan-forcedoven (100-110 degrees) until completely dried out. This can take more than an hour. ANECDOTEThe rusks date back to probably thelate 1800s as my grandmother Lydiapassed it on to my mother Helene, whoin turn taught me how to bake them.The amount makes a couple of fullcookie tins. These rusks freeze well. OUMA RUSKS

OUMA;SRUSKS CARAMELAPPLETART ALMONDHONEYSLICE

MELTING CHOCOLATE MOULDby the Melcer familyTalia (7), Elona (6) and Shira (3)INGREDIENTS 120 g sugar 3 eggs180 g dark chocolate150 g unsalted butter, plus some for greasing60 g plain sifted flourMETHODPreheat the oven to 200 degrees Celsius. Double boil the dark chocolate, 150 g of the butterand the sugar, mixing the ingredients until completely melted. Take if off the flame and let itcool. When it has cooled add the eggs and flour.Grease with butter (or spray) and line with flour six to eight small cooking forms and fill themto the brim with the mixture. Cover them and place them in the freezer for at least two hours.When ready to serve, uncover them and place them in the oven for 15 minutes.Note: You’ll need to try out according to your oven. When you serve them they should besoft and gooey, even runny in the middle.Serves 6-8.ANECDOTEMelting chocolate mould or Tortini fondenti al cioccolato is a recipe I use over and over again. Ilearnt it from a lady in Perugia, Italy, during an amazing trip in 2007. We stayed in a beautifulstylishly converted farmhouse, which dated back to the 1500s. Talia was only about six months oldand it was during this trip she tasted her first gelati. Whenever we have these, it takes me backto our springtime in Umbria. Three girlfriends and I did a cooking course with her, and then Len andTalia joined us for the feast.This recipe can be done milchig or parev, although the chocolate moulds are really delicious (ratherthan just yummy) when they have the butter in them. Definitely try both ways, but it’s worthplanning a milchig menu occasionally to use this with.These are excellent to prepare earlier (up to six weeks) as you need to cook them from frozen. MELTING CHOCOLATE MOULD

BOOBA’S CHOCOLATE MOUSSE (PAREV)by Natalia Even-BarJosh (14) and Sari (6)INGREDIENTS 1 teaspoon vanilla essence Sugar (optional) to taste6 eggs250 g dark cooking chocolateMETHODMelt chocolate in a bowl over hot water (not boiling).Separate egg yolks from whites. Beat egg yolks. Blend chocolate, vanilla essence and eggyolks together.Beat egg whites until stiff. Fold egg whites into chocolate mixture. Spoon into small bowls orramekins. Refrigerate for 2-3 hours (until set). Serve and enjoy.Serves 6-8. BOOBA’S CHOCOLATE MOUSSE (PAREV)

APRICOT AND DATE BALLSby Rebecca GoldbergJoshua (10) and Simeon (8)INGREDIENTS 12 dried apricots 5 teaspoons vanilla essence2½ cups of shredded coconut Pinch of Maldon sea salt flakes1 tablespoon coconut flour12 fresh datesMETHODAdd all the ingredients to a food processor and mix until well combined. Transfer the mixture toa large bowl. Taking small amounts of the mixture, roll into small balls and place in an airtightcontainer in the fridge for a few hours to set.Makes approximately 16 balls.Optional: You can modify the recipe by replacing the apricots and/or dates with goji berries,other dried fruits or even mini choc chips. For extra flavour the balls can also be rolled incoconut or cocoa powder. ANECDOTE This is my favourite Pesach cake receipe which I make each year. It’s easy to make, moist and so delicious. I found the recipe in a magazine, years ago, and kept it as it was flourless. I am always on the look out for receipes that can be used during Pesach and when found, add them to my Chagim recipe book. APRICOT AND DATE BALLS

FLOURLESS CHOCOLATE CAKEby Sharon RabinowiczINGREDIENTS 250 g good quality dark chocolate, roughly chopped250 g butter, plus extra to grease 250 g ground almonds8 eggs separated1 teaspoon vanilla essence200 g castor sugarMETHODPreheat the oven to 170 degrees Celsius. Use extra butter to grease a 26 cm springform tin,then line the base with baking paper.Beat together egg yolks, vanilla and castor sugar until thick and creamy. Melt chocolate andbutter in a bowl over simmering water and set aside to cool. (I do it in the microwave on low).In a separate bowl, beat egg whites until soft peaks form. Fold the ground almonds throughthe egg yolk mixture, then add the cooled chocolate mixture and combine well. Gently foldthe beaten egg white into cake mixture, then pour into the tin.Bake for 45-50 minutes until a skewer comes out clean. (This cake is naturally moist sodon’t overcook it.) Allow to cool in the tin for 10 minutes before turning out onto a wire rack.Serves 12.Note: This cake improves in flavour over time, it will last in an airtight container for up to oneweek. SPICED PUMPKIN AND BEETROOT SALAD FLOURLESS CHOCOLATE CAKE

LAYERED PESACH MOUSSE CAKEBy Rachel MieszelewiczAidan (8) Jordan (4) and Ruby (1) INGREDIENTS METHODBASE LAYER INGREDIENTS Use a round 24 cm springform tin5 egg whites lined with baking paper. Preheat the1 cup castor sugar oven to 180 degrees Celsius. Whisk1 cup shredded coconut egg white and sugar until stiff. Mix in2 tablespoons instant vanilla pudding instant vanilla pudding and coconutmix (powder) and fold the egg whites. Bake for about 30 minutes and let cool.SECOND LAYER CHOCOLATEMOUSSE INGREDIENTS Melt the chocolate, fold in the double200 g dark chocolate cream and whisk. Pour over the300 ml cream coconut base, freeze for an hour.THIRD LAYER CAPPUCCINO Whisk cream, milk, instant coffee andMOUSSE INGREDIENTS pudding mix and pour over the frozen300 ml cream chocolate layer. Freeze for an hour.Instant vanilla pudding mix (powder)1 cup milk Heat cream until simmering, pour1 teaspoon instant coffee over the chocolate, mix into a smooth mixture and pour on a layer of theFOURTH LAYER GANACHE cappuccino mousse.TOPPING INGREDIENTS150 g dark chocolate Freeze the cake for several hours,150 ml cream transfer to the refrigerator for about ANECDOTE During Pesach this year I was sitting in the car just before I was about to go into the supermarket and was chatting to my Aunt Liora in Israel on WhatsApp, telling her that I don’t know what cake to make for my mum’s birthday during Pesach. Within seconds she emailed me her recipe. I made this cake a few times since and each time it’s been a hit. It looks good, it’s yummy, but it’s very, very rich. LAYERED PESACH MOUSSE CAKE

BOOBA’SCHOCOLATEMOUSSE FLOURLESSCHOCOLATECAKEAPRICOT&DATEBALLS LAYEREDPESACHMOUSSECAKE

SCONESby Relene MieszelewiczGrandmother to Ethan (9), Tristan (7), Aidan (8), Jordan (4) and Ruby (1)INGREDIENTS 1 cup milk ¼ cup vegetable oil2 cups plain flour, sifted ¼ teaspoon salt4 teaspoons baking powder2 eggsMETHODPreheat the oven to 180 degrees Celsius. Mix together eggs, milk and oil. Add dryingredients and mix. Scoop into lightly sprayed muffin pan or scone pan.Bake for 20 minutes.Serves 9.YOGURT HONEY AND CHOCOLATE CAKEby S JudowskiRebecca and BenINGREDIENTS 170 g plain yoghurt 110 g raw sugar130 g plain flour 150 g good-quality dark chocolate130 g self-raising flour buttons1teaspoon baking powder 1 vanilla bean, sliced finely on the½ teaspoon pouring salt diagonal2 eggs140 g honey280 g butter, meltedMETHODPreheat oven to 200 degrees Celsius fan-forced (180 fan-forced). Sift flours, baking powderand salt into a bowl. Beat eggs in a separate bowl until light and fluffy, then add honey,butter, yoghurt and sugar. Whisk well, then fold in the flour mixture and add chocolatebuttons.Pour mixture into a greased and paper-lined 24 cm springform tin and sprinkle the thinlysliced vanilla bean over the top.Bake for about 40 minutes or until a cake skewer inserted in the centre comes out clean.Serves 8.SCONES YOGURT HONEY AND CHOCOLATE CAKE

YOGURT,HONEY,CHOCOLATECAKE SCONES

TRADITIONAL TIRAMISUWITH SHAVED DARK CHOCOLATEby Roz De BortoliHudson (17), Mackenzie (16), Bailey (14), Noah (14) and Cody (10)INGREDIENTS 5 tablespoons castor sugar 2 cups espresso coffee with 32 x 250 grams block of cream tablespoons sugar, chilledcheese Sponge biscuits½ cup sour cream, 3 tablespoons sweet masala wine¼ cup whipping cream 1 cup dark semi bitter chocolate, shaved3 egg yolks2-3 cups cream, whippedMETHODPlace cream cheese, sour cream and whipping cream in a food processor and blend tillsmooth, Gently whisk the castor sugar with the cheese mixture. Add the 3 egg yolks one at atime, keep stirring. Add the whipped cream and fold it gently with a spatula. Add the masalawine.Cover the base of the dish with some cream mixture. Dip the biscuits into the cold coffee andcover the bottom of the dish with a layer of biscuits. Cover the layer of biscuits with a layer ofcream mixture and then sprinkle with shaved chocolate.Start again with another layer of sponge biscuits dipped in coffee, then a layer of cream,sprinkle with shaved chocolate.Cover and refrigerate overnight. TRADITIONAL TIRAMISU WITH SHAVED DARK CHOCOLATE

TIRAMISUWITHSHAVEDDARKCHOCOLATE

NUT FREE MUESLI BARSby Sarah Rushford INGREDIENTS METHOD125 g coconut oil Preheat the oven to 180 degrees¼ cup Select harvest or Spiral Celsius. Place the oil and agave in aagave small saucepan over low heat, stirring1 cup rolled oats until melted. Place the oats, sultanas,1 cup sultanas seeds, flour and sugar in a large bowl½ cup pumpkin seeds (pepitos) and mix to combine. Add the½ cup sunflower seeds oil/agave mixture and stir to combine.½ cup wholemeal spelt flour Press into the base of a 20x30 cm tin½ cup coconut sugar lined with baking paper. Bake for 201 teaspoon baking powder minutes or until golden. Cool completely in the tin (at least 2 hours) before cutting into slices to serve. Store in an airtight container. Great for school lunches! ANECDOTEI have recently started taking a keen interest in healthy foods and researching healthyrecipes. This began when the school cross-country season was over and I thought to myselfthat this would be the end of hard training and eating relatively healthy. This was when Irealised that I didn’t want to stop training or eating nourishing and satisfying foods.Personally, the term “healthy” means using products that are as close to their natural stateas possible and not adulterated. Ingredients that are derived from plants are great naturalproducts (for example, coconut oil and coconut sugar), which can be substituted in manycases instead of other unrefined sugars, oils and butters and highly processed foods. NUT FREE MUESLI BARS

HOT FUDGE CAKEby Olivia SackAriella (7) and Kayla (4)INGREDIENTS 2 tablespoons vegetable oil 1 teaspoon vanilla essenceCake ingredients1 cup flour Sauce ingredients¾ cup white sugar 1 cup brown sugar4 tablespoons cocoa powder 3 teaspoons cocoa powder2 teaspoons baking powder 1¾ cups boiling water½ teaspoon salt¾ cup cream (can useHadar/non-dairy cream for parev)METHODPreheat the voven to 180 degrees Celsius. Put chocolate and milk in heat-proof bowl over apot of simmering water. To melt the chocolate slowly use a medium heat and do not let thebase of the bowl touch the water. When it's melted, take the bowl off the heat and allow thechocolate to cool slightly.Meanwhile, whisk the egg whites until stiff peaks form, and then fold the egg whites into thechocolate mixture with the sugar and the hazelnuts.Place mixture in a medium-size cake tin and bake for 45 minutes or until firm. When it's done,allow the cake to cool in the tin for 5 minutes.Can be served with ice-cream or cream and berries or simply dusted with icing sugar.Note: I have made this parev with dairy free chocolate and water instead of milk. HOT FUDGE CAKE

FLOURLESS CHOCOLATE MOUSSE CAKEby Lysette ShawTaylor and BlakeINGREDIENTS 12 egg yolks 10 egg whites400 g butter400 g dark chocolate400 g castor sugarMETHODPreheat oven to 180 degrees Celsius (160 fan-forced). Grease a round 23 cm springformcake tin and line the base and sides with baking paper.Place butter and chocolate in a bowl and set it on top of a saucepan of simmering water. Stiruntil melted. Set aside to cool.Whisk sugar and egg yolks until pale and creamy. In a separate bowl, whisk egg whites toform stiff peaks. Mix melted chocolate mixture into egg yolk mixture, then carefully fold in eggwhites. Pour half the mixture into prepared cake tin. Bake for 25-30 minutes. Allow to cool.Pour remaining cake mixture on top and refrigerate overnight.Serves 12.NON CHEESE CHEESECAKEby the Winston familyINGREDIENTS ½ cup of sugar or 1/3 of a cup of Natvia (if you want to make it2 containers of Tofutti cream cheese sugar-free)(plain, not a flavoured version) 1 teaspoon of vanilla2 eggs Biscuits for crust (your choice)1 tablespoon lemon juiceMETHODPreheat the oven to 180 degrees Celsius. Mash “cream cheese” with a fork. Mix allingredients except biscuits together. Use an electric hand blender for a few seconds just toget rid of any remaining lumps.Place biscuits into a springform tin to create base. Pour mixture onto base. Should fill exactlyto the top.Cook uncovered for 30 minutes. If after 30 minutes the top is still liquidy, cook for another 10minutes until it starts to turn brown. Cool completely before serving. Place it in therefrigerator.Top with mixed berries prior to serving.FLOURLESS CHOCOLATE MOUSSE CAKE NON CHEESE CHEESE CAKE

NUTFREEMUESLIBARS FLOURLESSCHOCOLATEMOUSSECAKE HOTFUDGECAKE

PAVLOVA 1 dash vanilla essence Pinch of saltby Lysette ShawTaylor and Blake INGREDIENTS 8 egg whites 20 tablespoons white sugar 3 teaspoons vinegarMETHODPreheat the oven to 120 degrees Celsius. Beat egg whites until bubbly, soft peaks form. Addsalt while beating egg whites. Keep beating the egg whites and add sugar 1 tablespoon at atime. Finally, add vanilla essence and vinegar.Using a spatula, scoop out the Pavlova mixture and place on a round, flat baking tray (pizzatray style) and mould it into a sphere.Place in the oven to cook for 70 minutes. Then turn off the oven and leave the Pavlova in thecooling oven for a further 20 minutes.Let the Pavlova cool completely and top with whipped cream, fruit and chocolate shavings.ANECDOTEThis recipe has been in my family for decades and my mum (Liz) is without doubt our Pavlovaqueen. Originally this was my grandmother's (Valerie) specialty (my dad's mum). For as long as Ican remember, this was our family birthday cake every year and mum used to always addanother family “heirloom” – Happy. Happy was one of the Seven Dwarf character candlesfrom someone's childhood cake. Can't recall where Happy first came from but he became aninstitution!I am delighted that my daughter Taylor adores not only eating, but making Pavlova and hasstudied, and ably assisted, my mum on many Pavlova baking occasions. PAVLOVA

BAKED CHEESE CAKEby the Slijper familyUriah (9) and Ilai (5)INGREDIENTS 5 eggs 1 cup sugar4 x 250 g packs spreadable cheese 1 cup milk(Quarg is the best) 250 g cream3 tablespoons corn flour1 packet Osem vanilla puddingMETHODPreheat the oven to 200 degrees Celsius. Whisk the egg whites with the sugar. Mix thecheese, corn flour, egg yolks and 3 tablespoons of the vanilla pudding. Add the whites to thecheese mixture.Place a dish full of water in the oven under where the cake will bake. Bake in a Pyrex dish for10 minutes and then lower oven temperature to 180 degrees Celsius. When the tip of the caketurns brownish and it looks stable (do not open oven door), the cake is ready. Turn off the ovenand let it cool in the oven with a closed door. When the cake is cold, whisk the cream, milk andthe rest of the vanilla pudding and spread on the cake. Keep the cake in the fridge and enjoy.ANECDOTEThis recipe is from Uria and Ilai’s grandmother and a reminder of the holidays and family wemiss in Israel. The kids love this cake and it is their first choice when asked for dessert ideas.It is good for Pesach and for Shavuot. BAKED CHEESE CAKE

BETTERSCOTCH SELF-SAUCING PUDDINGby Helen ShniderTeacher at FKIINGREDIENTS Pinch salt 2-3 tablespoon milk125 g unsalted butter ¾ cup firmly packed brown sugar½ cup castor sugar 1½ cups boiling water½ teaspoon vanilla essence Cream or Ice-cream to serve2 eggs1¼ cups self-raising flour, siftedMETHODPreheat the oven to 190 degrees Celsius. Cream butter with sugar and vanilla until light. Beatin the eggs one at a time. Fold in the flour and salt alternately with the milk, adding enough tomake a soft, “dropping” consistency. Spoon into a deep, buttered ovenproof dish and spreadthe top evenly.Sprinkle brown sugar evenly over pudding, then carefully pour boiling water over it. Bake in theoven for 40 minutes. Serve with cream or ice-cream.Serves 6-8.ANECDOTEStill one of my kids’ favourites! BETTERSCOTCH SELF-SAUCING PUDDING

BAKEDCHEESECAKE PAVLOVA BUTTERSCOTCHSELFSAUCINGPUDDING

SWEET CHALLAHby Shona HipsherGuy (16) and Maya (13)INGREDIENTS 1-2 cups slightly warm water (it's better to start with 1 and then add)1 kg plain flour2 tablespoons dry yeast Syrup¾ cup sugar (add more for sweeter) 1 tablespoon silan (date syrup)½ cup oil 2 tablespoons boiling water100 g margarine2 large eggs1 teaspoon saltMETHODPreheat the oven to 180 degrees Celsius. Sieve flour into a mixing bowl. Add dry yeast andstir until all yeast is blended in the flour. Add the rest of the ingredients in the order above. Mixon low speed for 10 minutes.Spray the dough with oil spray and cover with a thick small blanket. Let it rise for 2 hours orovernight covered with glad wrap in the fridge. Dough will double or triple its size.Put dough on the kitchen bench and roll it with your hands to take the air out. Cut dough inhalf and each half cut into three. Make a long snake (but not too thin) from every piece. Maketwo plaits using 3 snakes for each challah.Prepare baking paper on a tray and spray with oil. Place challahs on the tray and cover themfor another minimum ½ hour. Then bake for 20 minutes.Mix syrup and brush on the challahs. Bake for another five minutes or until golden brown.ANECDOTEChallah has always been at tradition in our family since mychildhood in Rishon LeZion. This recipe comes from home. As achild I loved everything my mum made, but always waited forFriday to pick a piece of the warm challah just as it cameout of the oven. And then to melt a block of milk chocolatein it and enjoy it by myself. It's easy to make alone or withyour child. SWEET CHALLAH

SWEETCHALLAH

CHOCOLATE MOUSSE 1 cup sugar Pinch saltby Sharonne SlonimGabrielle (13), Abigail (11), Livia (8) and Jacob (5) INGREDIENTS 350-400 g dark chocolate 10 eggs, separatedMETHODMelt the chocolate. Beat the egg whites with a pinch of salt and the sugar.Once the chocolate has cooled a little, add the egg yolks and immediately mix through the eggwhites.Refrigerate until serving or freeze for ice-cream texture.Optional: Pour half the mixture into a baking tin and bake at 160 degrees for 20 minutes. Oncecooled add remainder of mixture and refrigerate or freeze, depending on desired product. ANECDOTELife has a funny way of repeating itself. As a child I remember my mum making this recipe and us kidsracing each other to the kitchen to lick the mixing bowl and whisk.Now whenever I make this recipe my kids do the same! CHOCOLATE MOUSSE

CHOCOLATEMOUSSE

CELEBRATION CHOCOLATE CAKEby Tamara Ben MosheMika (7) and Emmi (4)INGREDIENTS 1 teaspoon sifted bicarbonate soda 3 cups sifted self-raising flour2 cups water 4 eggs3 cups castor sugar200 ml olive oil1/3 cup sifted cocoaMETHODPreheat the oven to 180 degrees Celsius. Combine water, castor sugar, olive oil, cocoa andbicarbonate soda in a medium saucepan and stir over heat without boiling until sugar dissolves.Bring to boil and reduce heat, simmer uncovered for 5 minutes. Transfer mixture to large mixingbowl and cool to room temperature.Once cool, add flour and eggs. Beat with electric mixer until smooth and changed colour. Pourinto (large) greased baking tin and bake for approximately 50 minutes. Once cool add frosting orsprinkle with sifted icing sugar and enjoy!Note: This is a quantity for a large celebration cake, to make in regular cake size half the recipe. ANECDOTE This is our go to celebration cake. The most delicious chocolate cake there is that has lovingly been prepared and transformed into birthday cake masterpieces year after year in our family. CELEBRATION CHOCOLATE CAKE

CELEBRATIONCHOCOLATECAKE

PAREV CHOCOLATE MOUSSEby Hayley TraubJared, Davin and RowanINGREDIENTS ¾ cup (200 mls) castor sugar 1 cup (250 mls) non-dairy cream (Hadar250 g dark chocolate (Alprose Swiss or Richs)Baking Chocolate)5 eggs separatedMETHODWhip non-dairy cream slightly and continue beating while adding ¼ cup castor sugar until stiff.Whip egg yolks well and continue beating whilst adding ¼ cup castor sugar until thick andcreamy in appearance. Melt chocolate over saucepan of hot water. Add melted chocolate toegg yolk mixture (might go thick).Whip egg whites until frothy then continue beating whilst adding ¼ cup castor sugar, beat untilstiff. Fold beaten non-dairy cream, beaten egg whites and melted chocolate mixturealtogether. Put into a dish and set in fridge or can freeze and serve as an ice-cream. ANECDOTE This is our Granny Ethne's chocolate mousse recipe who lives in South Africa. She used to make it for our dad every Shabbat while he was growing up. When my parents came to live in Australia they asked her for the recipe. If you have ever been to our house for a meal you would have definitely tasted it. We make it often and really love it. It is definitely our favourite dessert. If there is ever left over, which there is often not, our mum freezes it and we eat it as an ice-cream which is also delicious. PAREV CHOCOLATE MOUSSE

LIGHT STRAWBERRY ICE-CREAMby Nikki GelfandMicah (5) and Finley (3) INGREDIENTS ½ cup sugar1 punnet strawberries1 egg white METHODHull strawberries. Place strawberries and sugar in large Mixmaster bowl. Beat to combine andto partially dissolve the sugar. Add egg white and beat for 15-20 minutes till thick and fluffytexture. Freeze until serving. ANECDOTE This delicious ice-cream is a regular feature at our family’s Pesach seder. It is sweet and light and easy to eat after a big meal! It makes a large quantity so is perfect for Shabbat or yom tov catering. This recipe reminds us of big, happy family gatherings and is popular with old and young!NON CHEESE CHEESECAKE LIGHT STRAWBERRY ICE-CREAM

LEMON MERINGUE PIEby Vicky KennardINGREDIENTS Lemon juice 2 cups waterPie crust ingredients 1 tablespoon margarine1 packet plain biscuits1 stick margarine Topping ingredients 3 egg whitesFilling ingredients ¼ cup castor sugar3 egg yolks 1 teaspoon vanilla essence1 cup sugar6 tablespoons corn flour1 lemonMETHODPie crust methodPreheat the oven to 190 degrees Celsius. In a food processor, process the margarine andbiscuits until the mixture is smooth. Put into a pie dish, pat down firmly and put in the oven untilthe filling is ready.Filling methodGrate the lemon rind and squeeze the juice from the lemon. In a pan put the lemon rind, cornflour, egg yolks and sugar. Make up the lemon juice to 1 cup and add to the pan with 2 cups ofwater. Heat gently, stirring constantly until the mixture begins to thicken and bubbles. Take offthe heat and add the tablespoon of margarine, stir until it melts. Take pie crust out of the ovenand pour in the filling.Topping methodWhisk the egg whites and slowly add sugar and vanilla essence, keep whisking until stiff. Dusttop of the filling with a tablespoon of corn flour. Put egg whites on top of the filling. Bake for12-15 minutes until top is golden brown.Eat warm or cold and enjoy! ANECDOTE I originally got this recipe from a cookbook I was given when we got married. It was one of the first recipes I tried and has been a favourite of my husband's ever since. I must make it at least once a month. LEMON MERINGUE PIE

LEMONMERINGUEPIENONCHEESECHEESECAKE LIGHTSTRAWBERRYICECREAM

KITCHENGARDEN