Beteavon_FINAL_Ebook

PANFRIEDMISSOSALMONFILLETS BAKEDASIANMARINATEDFISHCHUTNEYCHICKEN SHAKSHUKA

CARAMELISED BEETROOTAND GOAT’S CHEESE PIZZAby the Fleiszig familyAlex (17), Zac (15) and Blake (9)INGREDIENTS 1 tablespoon brown sugar 2 teaspoons balsamic vinegar3 medium-sized pizza bases 200 g goat’s cheese (Mountain Shepherd)4 medium beetroots, washed 2 tablespoons fresh rosemary2 Spanish onions, finely sliced 2 tablespoons oil from goat’s cheese1 tablespoon butter1 tablespoon olive oilMETHODPreheat the oven to 220 degrees Celsius. Place beetroot in a pot of water and boil, covered,for 1 hour or until tender. Drain and when cool enough to handle, peel and grate (weardisposable gloves to prevent the beetroot from staining your hands).Place butter and oil in a medium pot. Add onions and cook until glassy. Add beetroot andcook, covered, over medium-low heat for 30 minutes. Stir regularly. Add sugar and vinegar.Cook uncovered for a further 15 minutes, or until very soft. Allow to cool. Spread caramelisedbeetroot over pizza bases. Top with crumbled goat’s cheese, drizzle with oil and scatter withfresh rosemary.Bake pizza on oven rack for 10 minutes, or until base is crisp.Serves 6-8 as an entrée.ANECDOTEA yummy recipe that is easy and always a hit with guests and featured in our latest cookbook\"Cooking With the Raizons 4\".CARAMELISED BEETROOT AND GOAT’S CHEESE PIZZA

CARAMELISEDBETROOT&GOATCHEESEPIZZA

KASHIOFF FAMILY’S LUBIA(BEEF IN BLACK EYE BEANS STEW)by Gila DavidsonGrandmother to Aidan (8), Jordan (4), Sebastian (3), Josh (1½), Ruby (1)INGREDIENTS 1½ kg any large cut beef (I like mixing lamb osso bucco with beef bola cut)½ kg dry black eye beans, soaked in 1 litre beef stockwater overnight Salt and pepper to taste2 tablespoons olive oil2 onions, finely dicedMETHODSeal the meat and put aside. Heat oil in heavy-based pot and fry onions until glossy. Add thebeans and mix with the onions for 2 minutes. Add the meat and stock, adding extra water ifrequired as beans and meat need to be covered in liquid. Bring to the boil, season and simmerfor about 1½-2 hours until both meat and beans are soft.This dish is ideal for a slow cooker. Just decrease the amount of stock to 2 cups and no needto seal the meat first.ANECDOTEThis is mum’s recipe that she used to make every Rosh Hashanah. According to the Sepharditradition, black eye beans are “good luck“ food to eat on Rosh Hashanah dinner as it symbolisesthat our merits will increase. I don’t cook much but this is one recipe that I always rememberhelping my mum and my Nona Lizza make and to this day I still feel very proud when my daughter,who loves cooking, asks me to make it each year. DODA LIORA’S BEEF IN BRANDY AND PRUNES

WHOLE SNAPPER Salt and cracked black pepper 4 small snapper (each around 350 g),by Gina Samuels scaled and guttedMolly (4) and Bella (1.5) 250 g baby vine-ripened trussed tomatoes INGREDIENTS Olive oil, extra, for drizzling 2 cups basil leaves 100 g toasted pinenuts 1 teaspoon Dijon mustard 1 clove garlic, crushed 1 teaspoon orange rind, finely grated 2 tablespoons orange juice ¼ cup olive oilMETHODPreheat the oven to 200 degrees Celsius. Place the basil, pine nuts, Dijon mustard, garlic,orange rind and juice in a food processor or blender and process until roughly chopped. Withthe motor running, gradually add the olive oil until mixture is combined but not entirely smooth.Set aside.Use a sharp knife to cut four or five 1 cm-deep diagonal slashes in the thickest part of the fishon both sides. Sprinkle with salt and pepper. Spread the basil mixture over both sides of thefish, working the mixture into the cuts.Place the fish in a baking dish lined with non-stick baking paper (if you need two baking dishesplace one dish on a higher shelf and swap shelves halfway through cooking).Place the tomatoes around the fish, and drizzle with a little olive oil. Bake for 15-20 minutes oruntil fish is cooked through when tested with a fork - the flesh should flake. Divide thesnappers and tomato among serving plates and serve immediately.If individually sized snapper are unavailable, buy one or two larger fish and divide amongserving plates. Alternatively fish fillets can be used - spoon some of the basil orange mixtureover the top of the fillets and bake until fish is cooked through. Try salmon, trout, tuna orbarramundi for this recipe.Serves 4. WHOLE SNAPPER

CHICKEN FAJETAS METHODby the Glasser family Place chicken in marinade andBrandon (16), Ashlee (14) and Carly (11) refrigerate for a few hours (best to marinate from the morning). Place INGREDIENTS the tinned corn, shredded lettuce, mashed avocado and chopped 4 chicken breasts, diced tomatoes in 4 seperate bowls. 1 onion, sliced Barbecue the chicken, onion and red 1 red pepper, cut into strips pepper. 1 tin corn ½ head lettuce, Shredded Warm the tortilla wraps according to 1 avocado, mashed the package instructions. Make the 3 fresh tomatoes, chopped wrap by spreading avocado, then Packet of tortilla wraps placing a small portion of each of the other ingredients on top. Marinade ingredients ¾ cup white vinegar Fold up the wrap and enjoy! ¾ cup tomato sauce ½ cup sweet chilli sauce ANECDOTE 1 tablespoon chutney or jam 4 drops McIlhenny & Co Tobasco Sauce Deciding what to make at dinner time that Salt and pepper to taste the whole family can enjoy can be challenging. But no such challenge when my chicken fajeta recipe is on the menu. The recipe is not so much important to our family but rather a delicious, easy meal which everyone enjoys. Rather what is important is the opportunity it brings with us all making our fajeta wraps as we share stories and discuss our day over a yummy family meal. CHICKEN FAJETAS

CHICKENFAJITACHERRYGLAZECHICKEN

CHICKEN WITH CHERRY GLAZEby Helen ShniderTeacher at FKIINGREDIENTS 2 tablespoons dry mustard 2 cups smooth apricot jamIngredients 1 cup tomato sauce6 chicken drumsticks ¼ cup lemon juice 1 jar (680 ml) pitted sour cherries with juiceGlaze ingredients4 tablespoons Dijon mustardMETHODMarinate chicken in glaze overnight.Preheat the oven to 180 degrees Celsius. Remove chicken from glaze and heat up glaze untilit becomes a little thick. Set aside.Place drumsticks in a roasting dish and roast for 20 minutes. Turn and roast for a further 20minutes. Pour thickened glaze over chicken and roast for another 40 minutes.Increase oven temperature to 200 degrees and roast for another 30 minutes. Bake untilbrown.If the jam and cherry sauce is too sweet reduce the amounts. CHICKEN WITH CHERRY GLAZE

SALMON TARATOR METHODby Ronnit Hoppe Combine the fresh herbs, walnuts, chiliCoby (7), Zara (5) and India (2) and spices. Mix the olive oil, lemon juice and salt. Dress the salad and set aside. INGREDIENTS Heat a non-stick pan to high. Add the 4 pieces of salmon coconut oil, and then sear the salmon 2 tablespoons coconut oil skin side down for 4 minutes. Turn the flame to medium and turn the salmon Salad ingredients over and cook for another 3-4 minutes. ½ bunch parsley, chopped Remove the salmon from the pan, wrap ¼ bunch coriander, chopped in silver foil and allow to rest for 10 ¼ bunch mint, chopped minutes. Meanwhile whip the yoghurt 1 red chili, finely diced with the tahini, add lemon juice and salt 100 g walnuts, toasted and chopped to taste. 2 teaspoons sumac ½ teaspoon cinnamon To assemble, place salmon on a plate, 3 tablespoons olive oil spoon over tahini yoghurt and top with Juice of ½ lemon tarator salad. (If you want to skip a step, it Pinch of salt works just as well with tahini sauce from your local felafel shop). Tahini yoghurt ingredients ¾ cup natural yoghurt Juice of ½ a lemon 1 generous tablespoon tahini paste Salt to taste ANECDOTE I make this dish for every yom tov or big Shabbat. I have made it so often that is has become synonymous with a Jewish celebration in my home. This dish is a real show-stopper. It looks fantastic, tastes incredible and is great to wow a crowd. If you have a lot of people over, you can also make this using an entire side of salmon instead of pieces. It works equally well with white fish too. If you want to deconstruct it, use the leaves of the salad ingredients whole, flake the fish through the salad and make a tahini dressing and top with pomegranate seeds. To make a dairy-free version, use store-bought tahini or make it yourself with tahini paste, salt, lots of lemon juice, a bit of water and parsley. SALMON TARATOR

CHICKEN WITH RISONI, RICE AND CHICKPEASby Judy PragerDara (4½) and Hudson (3) INGREDIENTS METHOD2 tablespoons olive oil Heat oil in large, heavy-based6 chicken thigh fillets, finely sliced saucepan. Brown chicken then300 g lamb mince remove from pan.1 large onion, finely chopped2 cloves garlic, crushed Cook lamb in same pan, stirring until1½ teaspoons ground cinnamon brown. Add onions, garlic and spices.2 teaspoons ground cumin Cook, stirring until onion is soft.½ teaspoon cracked black pepper Return chicken to the pan and add1½ cups Basmati (or other while long rice, pasta, stock and chickpeas.grain) rice Bring to the boil then cover and½ cup risoni simmer for 12 minutes.1 litre hot chicken stock300 g tin chickpeas, rinsed and drained Remove from the heat, and stand covered for 10 minutes beforeOptional: serving. Add parsley and almonds1 tablespoon parsley, chopped before serving if desired.50 g slivered almonds, toasted. Nice served with a salad of diced tomatoes and cucumber. Serves 4. ANECDOTE This is a recipe that has become a family favourite. The kids love it and it’s all cooked in one pan so is quick and easy to prepare. It has been in our family for 5 years. CHICKEN WITH RISONI, RICE AND CHICKPEAS

SALMONTRATORCHICKEN,RISONIRICE&CHICKPEAS

ZUCCHINI PIE ¼ cup oil 5 eggs, lightly beatenby the Oboler family Salt and pepper to tasteAlexander INGREDIENTS 350 g zucchini, coarsely grated 1 large onion, finely chopped 1 cup cheddar cheese, grated (approx 75 g) 1 cup self-raising flour, siftedMETHODPreheat the oven to 180 degrees Celsius. Combine all the ingredients and pour into greasedflat baking dish and bake until brown (approximately 30-40 minutes). If doubling up, usemaximum of 8 eggs.ANECDOTEThis recipe is so quick and easy and always goes down well.LAMB PILAF Chili flakes 1 bunch parsleyby Natasha Mandie 1 bunch coriander 3 cups rice, cooked INGREDIENTS 8 onions, coarsely chopped 8 carrots, grated 1½ kg lamb 2 tablespoons paprikaMETHODPreheat the oven to 180 degrees Celsius. Brown onions and carrots. Then add meat andbrown. Pour boiling water into pot until meat just covered. Add paprika and some chili to tasteand put in the oven for 1½ hours with the lid on. Add the parsley and put back in oven with lidon for ½ hour. Add coriander and put back into the oven without the lid for ½ hour. Take out ofoven and mix through the rice (this can be done the next day if you run out of time.)ZUCCHINI PIE LAMB PILAF

JUTTA’S SIGNATURE VEALby Jutta SchipperMonicaINGREDIENTS 1 packet dried onion flakes 1 tablespoon soy sauce1½ kg veal bola¼ of jar (300 g) sweet and sour ducksauceMETHODPreheat oven to 180 degrees Celsius. Put veal in a roasting dish and pour all the ingredientsover it. Add water to pan halfway up to the veal. Cover with foil and seal around the edges.Put in the oven for 1½ hours. Take out of the oven and turn veal over, add a bit more boilingwater if needed. Cover and cook for another 1½ hours.Remove veal from sauce and allow to cool on board. Slice when cold and put back into sauce.If sauce is still runny reduce in a saucepan.Best made 2 days before serving.ANECDOTEThis is a family favourite that I have made every yom tov for many, many years now. Thisdish is kosher l’Pesach as well. JUTTA’S SIGNATURE VEAL

YELLOW RICEby Joanne LevyJordan (9) and Joshua (6)INGREDIENTS 1 cup white rice 1½ cups water, hot2 tablespoons vegetable oil SaltSmall handful vermicelli pasta1 teaspoon turmericMETHODEnsure you have all your ingredients ready when you start to prepare the rice. If it burns thedish will be spoilt.In a heavy-based saucepan heat the oil. When oil is heated, crush vermicelli pasta in your hand(over the saucepan) and add to oil. Stir constantly. As soon as the pasta starts to changecolour to a honey brown, add the rice and continue to stir. Add the turmeric and continue tostir. Add the hot water, season with salt, to taste. Stir and bring to the boil.Cover the saucepan, lower the heat to very low and cook for 20 minutes. When ready, fluff therice with a fork and serve.Optional: instead of vermicelli you can use slivered almonds or pine nuts. If you don’t includethe turmeric, the light brown vermicelli will stand out against the white rice. When we weregrowing up, we would joke that we had worms in our rice.ANECDOTEBoth my husband Jacques and I have a Sephardic background so rice is a staple in our household.This is one version of yellow rice that I make. YELLOW RICE

JUTTA’SSIGNATUREVEAL YELLOW RICE

BEEF DOUGH BALLSby the Neiger familyJoshua (6) and Benji (4)INGREDIENTS 2 tablespoons tomato paste or tomato pureeDough ingredients ½ cup boiled water4 cups self-raising flour 1 teaspoon beef stock6 tablespoons parev margarine 1 teaspoon salt6 tablespoons vegetable oil ½ cup frozen peas (optional)1 cup soy milk, or juice 1 teaspoon maple syrup (optional) 3 zucchinis grated (optional)Beef filling ingredients 3 carrots grated (optional)4 onions, chopped finely 1 teaspoon barbecue sauce (optional)4 tablespoons vegetable oil500 g mince meatMETHODDough methodMix together all ingredients in a big bowl by hand, and add some more oil or flour as neededtill the dough is formed.Beef filling methodFry the onions, zucchinis and carrots in a pan with the oil and add the mince meat with thetomato paste or puree, the boiled water and beef stock, maple syrup, or barbecue sauce andfrozen peas. Bring to the boil and then let simmer until it becomes meat sauce.Beef dough balls methodPreheat the oven to 180 degrees Celsius. Make the dough into a flat circle in the palm of yourhands. Then put the meat filling in the middle of the dough’s circle, and fold upwards making around circular ball shape.Put two teaspoons of oil in a rectangular baking pan and sprinkle some flour on the bottom ofthe pan. Carefully add the beef dough balls one at a time leaving space between them.Bake for 10-15 minutes or until golden brown. Refrigerate beef dough balls for 1-3 days andserve with tomato sauce.Yields 12 beef dough balls. ANECDOTE We were thinking of a food that we could make with the children and it had to include them helping us make it. It was then that Beef Dough Balls was created. The children enjoy making the dough and Simon and I enjoy making the beef filling. The children got themselves all full of flour and this made us think of the dough balls as snowballs. BEEF DOUGH BALLS

OMI’S MEATBALLS METHODby Nicole Tugendhaft Mix sauce ingredients and bring toMatisse, Sienna and Indiana the boil. Mix meatball ingredients and wet hands in warm water to make INGREDIENTS balls. Gently drop meatballs into sauce so that sauce covers the balls. Meatball ingredients Put lid on the pot and reduce heat. ½ kilo minced beef or veal Cook for 30-40 minutes. 1 onion, finely grated 3 tablespoons Kellogg's breadcrumbs Serve with rice or pasta. 2 eggs Sauce ingredients 1 large tin Heinz Big Red tomato soup ½ tin water 2 tablespoons brown sugar ANECDOTEI thought I'd share this recipe that comes from Omi Lotti. My kids love these meatballs and theyare special because they come from our Omi who is 95! OMI’S MEATBALLS

ROZ’S ROASTby Roz De BortoliHudson (17), Mackenzie (16), Bailey (14), Noah (14) and Cody (10)INGREDIENTS 3 tablespoons seeded mustard 1 tablespoon Hungarian sweet paprika3 kg meat (any type of red meat for roasting) 2 French onion soup sachets1 teaspoon salt1 teaspoon garlic powderMETHODPreheat the oven to 200 degrees Celsius. Sprinkle meat with salt and garlic powder. Spreadgenerous amount of seeded mustard over meat. Sprinkle Hungarian sweet paprika over meat.Dissolve one packet of a French onion soup sachet in boiling water and pour in baking dish tohalfway mark. Sprinkle another ½-1 packet of French onion soup sachet over the meat.Cover and cook for up to 3 hours depending on quantity and type of meat. Remove from ovenperiodically, baste and top with water when required. Add potatoes approximately one hourbefore completion of cooking. ROZ’S ROAST

BEEFDOUGHBALLS ROZ’SROASTBEEF OMI’SMEATBALLS

DODA LIORA’S BEEF IN BRANDY AND PRUNESby Rachel MieszelewiczAidan (8) Jordan (4) and Ruby (1)INGREDIENTS Sauce ingredients 1 teaspoon saltIngredients 1 teaspoon black pepper1½-2 kg of beef, any soft cut such as 2 tablespoons of any jam/chutneysirloin (lamb shoulder also possible) 1 tablespoon minced garlic 2 whole lemons, peeledMarinade ingredients 4-5 garlic cloves½ cup white wine 100 g of dried plums without stones,½ cup brandy washed½ cup apple cider 1 large sprig of rosemary3 tablespoons olive oilMETHODPreheat oven to 180 degrees Celsius. Mix all marinade ingredients together. Cut a few slitsalong the meat, pour the marinade over the meat and marinate for at least 2 hours.Place the meat without the marinade in a baking dish and rub a mixture of the jam, mincedgarlic and salt and pepper on the meat.Place the lemon and garlic cloves around the meat, pour half of the liquid marinade on top,cover with foil and bake in the oven for about an hour, occasionally pouring more marinade asneeded. Halfway through the cooking, add the prunes and rosemary sprig. Around 10 minutesbefore the end remove the foil.Once cooked, let the meat cool slightly, slice it and return it back to the dish and cook foranother 20 minutes (if you would like it more well done).If you have marinade left you can reduce it over a low heat on the stove and add to your slicedmeat. ANECDOTE I got my passion for cooking from spending many hours in the kitchen with my Savta Sara while staying at her house after school every day while my mum was at work. Every chag my Aunt Liora, who also inherited that passion from her mum, and I plan the menu. The only down part is that we are here in Australia and my aunt is in Israel, but that doesn’t stop us sharing the same food at seder or Rosh Hashanah. To this day my Savta Sara’s cooking inspiration stays alive through my Aunt Liora. DODA LIORA’S BEEF IN BRANDY AND PRUNES

MATBUCHA 1 teaspoon crushed chili (or to taste) 2 cloves garlic, crushedby Samantha Mimeran 1 tablespoon silan (date syrup) or sugarMax (11), Aiden (8) and Sierra (3) INGREDIENTS 2 x 410g tins crushed tomatoes 2 tablespoons vegetable oil Pinch of saltMETHODPlace tomatoes in a saucepan and bring to the boil. Add salt and crushed chili. Keep on a highheat while continuing to stir frequently. Continue cooking on medium to high flame for around20 minutes, stirring often, until most of the juices in the tomatoes have evaporated (tomatomixture will become thicker).Add the garlic and silan (or sugar) and stir for 10 minutes before turning the flame down. Addthe oil and keep simmering for about 10-15 minutes, stirring occasionally. Make sure thetomatoes don’t burn at the bottom of the saucepan.Serve warm or cold. Best served with hummus on challah bread. ANECDOTE This salad is a staple on any Moroccan Shabbat dinner table but each family makes it slightly differently. This recipe was taught to me by my mother-in-law, who in turn learnt it from her mother-in-law – as per the Moroccan tradition of cooking according to the husband’s family recipes. MATBUCHA

POTATO AND PRUNE CHULENTby Sharon RushfordAdam and SarahINGREDIENTS 1½ cups white vinegar 3 tablespoons white sugar45 peeled potatoes (small-medium size, if 3 teaspoons saltlarge cut them down) 3 tablespoons margarine450 g bag pitted prunesMETHODDivide ingredients into 3 (approx) and layer the ingredients in a large pot in the following order:potatoes, salt, prunes, vinegar, sugar and margarine. Then repeat with the remaining 2 layers.Half fill the pot with water. Bring to the boil and then turn down to simmer for 6 hours. Tip intoserving dishes (best not to spoon them out as the potatoes may break)Optional healthier version: You can adjust this recipe to make it healthier. Instead of whitesugar you can use stevia and instead of the margarine you can use coconut oil. Also, insteadof cooking it on the stove, you can use a slow cooker, cooking on low for about 8 hours.Serves 20.ANECDOTEThis recipe comes from my Nana Fay Rudzki who was taught how to cook this from her motherin Lomza, Poland. The recipe is very forgiving, the amounts do not need to be exact – my Nananever measured anything – it was a sprinkle of this or a slosh of that! Whilst I enjoy thetraditional chulent with beans and meat, this is a sweeter (and vegetarian) version as thepotatoes take on the colour and flavour of the prunes. My Nana served it on most yom tovsespecially Rosh Hashanah, for a sweet New Year. SPICED PUMPKIN AND BEETROOT SALAD POTATO AND PRUNE CHULENT

MATBUCHA POTATO&PRUNECHOLENT BEEFINBRANDY&PRUNES

MOROCCAN SLOW-COOKED LAMBby Samantha MimeranMax (11), Aiden (8) and Sierra (3) INGREDIENTS METHOD2 kg lamb pieces (with some bones, Fry the onions in oil until almostlamb osso bucco works well) brown. Add the silan (or dates) and3 large onions, cut into rings spices to the frypan and continue2 tablespoons oil frying for a few minutes. Place in the3 tablespoons silan – date syrup (or 8 slow cooker. Then brown the lambfresh dates) pieces and place in the slow cooker.2 cups chicken stock Add the chicken stock to the slow1 tablespoon turmeric cooker so that the lamb is mostly1 tablespoon paprika covered. Cover the slow cooker andSalt and pepper to taste cook on low for 6-8 hours. Serves 6. Optional: add sweet potato or carrots cut into chunks to the slow cooker about halfway through the cooking process. ANECDOTE This is a traditional Moroccan lamb dish, although it would have been made on the stovetop not in a slow cooker. It has been passed down to me from my mother-in-law. It is slightly sweet so is often served on Rosh Hashanah. MOROCCAN SLOW-COOKED LAMB

MOROCCANSLOW COOKEDLAMB

SABA’S T’BITby Tamara Ben MosheMika (7) and Emmi (4)INGREDIENTS 4 eggs, with shells1 whole chicken, with skin Stuffing ingredients1 teaspoon baharat spice (or allspice) ½ cup rice, rinsed1 onion, chopped 1 chicken breast, diced2-3 tablespoons tomato paste 1 or 2 tomatoes, diced3 cardamom pods ½ teaspoon ground cardamom2-3 cups rice ¾ teaspoon baharat spice (or allspice)2 cups water 1 tablespoon chicken stock powder2 tablespoons chicken stock powder (Massel/Osem)(Massel/Osem)2 whole onionsMETHODPreheat the oven to 100 degrees Celsius. Mix ingredients for the stuffing, stuff chicken and close withtoothpicks.In a large, oven-safe pot, fry the chopped onion in olive oil for 1 minute. Stir in the tomato paste, baharatspice (or allspice), cardamom pods, and chicken stock powder. Stir in 2 cups water.Place the stuffed chicken in the pot breast side down and add extra water to cover three-quarters of thechicken. Cook on medium flame for ½ hour. Turn the chicken over and cook for another 15 minutes.Add rice. Make sure it is surrounding the entire chicken. Sprinkle a little cardamom over the chicken andcook until liquid is half absorbed.Wash the eggs and spray each one with some olive oil spray and then nestle them on top of the rice. Peelthe 2 onions and nestle them whole on the rice. Cover the pot and place in oven to cook overnight untilready to eat. Check in the morning to make sure the eggs, rice and chicken are browned.Best enjoyed with a simple Israeli salad.Optional: Save your brown eggs for another meal - add to a fresh pita with some fried eggplant, hummus,parsley and Israeli salad and you have instant Sabich … two Jewish Iraqi delicacies for the price of one! ANECDOTE T’bit is a Jewish Iraqi chicken dish that is a tradition in our family who immigrated to Israel from Baghdad in the early 1950s and later to Australia. From the soft rice, tender chicken and delicious “brown” eggs, this dish has something for everyone. The best part is the thick crust layer of soft, chewy rice that forms around the edges of the pot when Savta cooks it SjuPsItCErDighPtU. WMePKaIlNwaAyNsDfiBghEtEToRveOrOsTcrSaApLinAgDthe \"H’kaka \" and eating it from the pot. The dish can be cooked overnight on low in the oven, or in a slow cooker. SABA’S T’BIT

BUBI JADZIA’S CABBAGE ROLLSby Simonne WhineAshton (4½) and Alexis (2)INGREDIENTS 1 kg minced beef 1 cup tomato passata1 large cabbage1 cup onion Sauce ingredients1 clove garlic minced ¾ cup beef stock1 tablespoon olive oil 750 ml bottle passata sauce¾ cup rice 1-2 tablespoons brown sugar2 tablespoons chopped parsley½ teaspoon of salt½ teaspoon pepperMETHODCut the core out of the cabbage and leave it whole. Bring a large pot of water to a boil.Submerge the cabbage, core side up, in the boiling water. Reduce heat to low, and simmer for10-15 minutes.While the cabbage is in the pot, heat the oil in a pan. Sautee the onions and garlic for 3-5minutes till brown. Scrape the mixture into a large mixing bowl and set it aside to cool.Remove the cabbage from the hot water, cool and carefully peel off the outer leaves (you'llneed 16 leaves). Work with one leaf at a time. Dry each leaf with paper towels. Place the leaf,cupped side down, on the counter. With a very sharp paring knife, slice off the hardest part ofthe center rib. Note: if you have additional cabbage, chop it up to layer on cabbage leavesonce in the pot.Add minced beef, rice, 1 cup passata, parsley, salt and pepper to the mixing bowl. Mix well(with your hands).Set one of the cabbage leaves on the counter, cupped side facing up. Add mince mixture (2-3tablespoons). Fold up the bottom of the leaf (rib side) over the mixture. Then fold in both sides,and roll the leaf to cover the entire filling. Place the cabbage roll into a pot.Continue with the remaining leaves and remaining meat mixture. Pack the leaves into the pottightly. Pour in the 750 ml passata, beef stock and sugar. If the liquid doesn’t cover the rollsadd more passata or stock until rolls are covered. Bring the liquid to a boil over high heat.Then cover the pot and reduce the heat to low. Cook for 45 minutes.Note: Cabbage rolls can be frozen.ANECDOTEThis is a Polish recipe known as Golabki. My grandmother (Buba Regina) always made these forme growing up and now my mum (Bubi Jadzia) and I make these for my kids. It’s a great winterdish as it’s a healthy, hearty meal. BUBI JADZIA’S CABBAGE ROLLS

BAMYA(OKRA WITH CHICKEN – SWEET AND SOUR)by Rachel BrookBenjamin (7), Jesse Tiger (5) and Sammy (3)INGREDIENTS ½ bunch whole mint on the stems, roughly chopped1 whole skinless chicken, cut into 12 serves 3 ripe cooking tomatoes, chopped500 g okra (ladies fingers), cut off on the top and 2 tablespoons tomato pastesplit down the middle Juice of 1 whole lemon2 brown onions, chopped 2 celery sticks, shaved and chopped2 teaspoons garlic, crushed 1 tablespoon sugar2 teaspoons ginger, crushed Salt and pepper to taste¾ teaspoon turmericMETHODFry the onions until translucent. Add the garlic, ginger, fresh mint and stir. Add the turmericwith a sprinkle of salt and pepper to taste. When the onions are almost brown, add thechicken, fresh tomatoes, celery and tomato paste. Stir and add enough water to cover thechicken. Cook on medium heat for 30-40 minutes.Add the fresh okra and sugar and cook on medium for a further 20 minutes or until cooked.Add the lemon juice when the chicken is nearly cooked. Stir well and garnish with fresh mint.Optional: garnish with pieces of fried red capsicum.Serve with fresh Basmati rice and Berry King mango peach chutney or mango lime chutney ANECDOTE This is a traditional Iraqi Jewish recipe where my grandparents came from in Baghdad. There are many versions of it but this is the most popular one with my family and friends and especially my children. SPICED PUMPKIN AND BEETROOT SALADBAMYA (OKRA WITH CHICKEN – SWEET AND SOUR)

T’BIT BAMYA CABBAGEROLLS

VEGETARIAN LASAGNEby Tanya ShmuelToby (8) and Olivia (4)INGREDIENTS 1 cup button mushrooms, thickly sliced 1 jar pasta sauce or 1 tin chopped2 tablespoons olive oil tomatoes1 large brown onion, finely chopped 1 cup baby spinach2 garlic cloves, crushed 1 cup mozzarella cheese, grated1 large capsicum, chopped 6 dried lasagne pasta sheets2 large zucchini, chopped Salt and pepper2 large carrots, chopped Handful of herbs: parsley, dill, basil1 large eggplant, sliced lengthwaysMETHODPreheat the oven to 180 degrees Celsius (160 fan-forced). Sprinkle lots of salt on one side ofthe sliced eggplant and let stand for approximately 10 minutes. Then repeat on the other side.Rinse with water. Heat 1 tablespoon of olive oil in fry pan. Lightly fry the eggplant slices for afew minutes on each side. Set aside.Heat 1 tablespoon of olive oil in a pot. Sautee onions, garlic, capsicum, carrots, zucchinis andmushrooms, stirring, until they are soft, on medium heat. Add salt and pepper. Add pastasauce, and a handful of chopped mixed herbs. Cook for 5-10 minutes on medium heat.Remove from heat.Boil water in a large pot and place 2 sheets of the dried lasagne sheets for a minute or two, tosoften. Remove and repeat for the other 4 sheets.In a large lasagne dish place a thin layer of the pasta sauce on the base, then cover with 3lasagne sheets. Place layer of eggplants to cover the lasagne sheets, then cover with babyspinach, ladle a thin layer of pasta sauce and sprinkle shredded cheese. Place the remaining 3sheets of lasagne sheets, then remaining pasta sauce and finish off with a generous sprinkle ofshredded cheese.Cover lasagne dish with foil and bake for 50-60 minutes until lasagne sheets are soft. Letstand for 10 minutes. Serve. VEGETARIAN LASAGNE

VEGETARIANLASAGNE

CHICKEN CURRYby Rachel Brook (submitted by Vanessa Fajnkind)Benjamin (7), Jesse Tiger (5) and Sammy (3)INGREDIENTS 3 ripe cooking tomatoes, chopped 1 tablespoon tomato paste1 whole skinless chicken, cut into 12 serves 3 stems curry leaves3 medium-sized potatoes, cubed 3½ tablespoons of curry powder½ cauliflower, cut into florets 1 packet Kara coconut cream (200ml)2 brown onions, chopped (optional)2 teaspoons garlic, crushed Salt to taste2 teaspoons ginger, crushedMETHODFry the onions to nearly brown. Add the crushed garlic and crushed ginger. Add the currypowder. Then add the diced tomatoes. Fry for a few minutes until the aroma of the currycomes out.Add tomato paste and then the chicken pieces and potatoes. Add salt to taste. Stir beforeadding water to cover the chicken (not too much water). Keep on a medium heat for ¾-1 houruntil everything is cooked and the potatoes are soft. Lastly add the cauliflower for 10 minutesand cook it until its crunchy not soft.Optional: add coconut cream and give it a good stir.Garnish with green and red capsicum. Serve with fresh basmati rice and a garden salad on theside.ANECDOTEThis is one of my mum’s favourite recipes for my family and friends. The Jews that left BaghdadIraq in the early 1900s adapted quickly to their new home in Singapore and enjoyed the localcuisine. SPICED PUMPKIN AND BEETROOT SALAD CHICKEN CURRY

CHICKENCURRY

DESSERT

SEPHARDIC YEAST DONUTSby the Abel familyTylaINGREDIENTS 1½-2 cups warm water Pinch salt2 packets instant dry yeast (14 g) Oil for frying¼ cup sugar3 cups flourMETHODMix everything together until dough comes away from side of the bowl. Place into greasedbowl, cover and let rise for 20 minutes. Cut into shapes and then allow to rise for a further 10minutes. Fry in hot oil until golden.Place on paper towel to absorb the oil and then roll in your favourite toppings (icing sugar,sugar and cinnamon, melted chocolate).ANECDOTEThese are the easiest and most yummy donuts you'll ever eat!!!!123 EASY HEALTHY FRUITCAKEby the Erlich familyLia (4) and Zac (2)INGREDIENTS 3 cups flour (wholemeal or regular or a mix) Pinch of your favourite spice (optional)1 kg dried fruit, chopped2 cups orange juiceMETHODSoak the dried fruit overnight in the orange juice. Next day mix in the flour and spice, and bakein a tin at 170 degrees Celsius for 1-1.5 hours. ANECDOTE We love to cook very easy recipes as a family that are yummy, tasty and healthy.SEPHARDIC YEAST DONUTS 123 EASY HEALTHY FRUITCAKE

STICKY DATE CAKEWITH BUTTERSCOTCH SAUCEby the Abel familyTylaINGREDIENTS 3 cups self-raising flour 1 cup coarsely chopped walnuts/pecans4 cups pitted dates3 cups water Butterscotch sauce ingredients2 teaspoons bicarbonate soda 2 cups soft brown sugar180 g butter, softened 600 ml thickened cream2¼ cups soft brown sugar 375 g butter6 eggs lightly beatenMETHODPreheat oven to 170 degrees Celsius (150 fan-forced). Combine dates and water in a pot,bring to the boil. Remove from heat and add the bicarbonate soda. Let stand for 5 minutesand then blend until smooth.Cream butter and sugar in a large bowl until well combined. Beat in eggs 1 at a time until justcombined. Stir in sifted flour and date mixture and put into cake tin. Sprinkle evenly with nuts.Bake for 1 hour. Let stand for 10 minutes and then turn out onto cooling rack.Butterscotch sauce methodPlace all ingredients into a saucepan. Stir over heat without boiling until sugar has melted.Simmer for 3 minutes.Pour about ¼-½ cup over cake, then serve the rest with the cake. This cake can be made 2days in advance.ANECDOTEI make this large cake when we have guests, even my very fussy kids eat this. The sauce ismore than just delicious.DATE STICKY DATE CAKE WITH BUTTERSCOTCH SAUCECRUNCHIES

STICKYDATEPUDDINGSEPHARDICYEASTDONUTS

CHOCOLATE CHIFFON CAKEBy Helen ApelbaumBailey (6) INGREDIENTS METHOD6 eggs Preheat the oven to 180 degrees2 cups sugar Celsius. Mix the cocoa powder with1¾ cups plain flour the boiling water. Let it cool.1½ teaspoons baking soda2 teaspoons vanilla essence Separate the eggs. Beat the egg1 teaspoon salt whites until stiff in one bowl with 1½ cup oil cup of sugar. In another bowl beat½ cup cocoa powder the yolks with 1 cup of sugar. Add¾ cup boiling water vanilla essence, oil, flour and cocoa mixture to the beaten yolks. Fold by hand the mixture into the beaten egg whites. Place in baking dish and bake for 1 hour. Place upside down once baked. ANECDOTE Bailey's great-grandmother Itta Schachna, who is 92, is the matriarch of the Schachna family. She is an incredible and amazing woman who has dedicated her life to her children, grandchildren and great-grandchildren, standing proud at each and every single one of their achievements. She has also given many years and hours of her time working for the Emmunah organisation. I have fond memories of my grandmother baking us a cake for each and every grandchild's birthday. We always got the choice. The cake was perfect in every way – taste, shape, and height and evenly decoration. She took pride in all her cooking and baking. CHOCOLATE CHIFFON CAKE

CHOCOLATECHIFFONCAKE

UPSIDE DOWN INDIVIDUALPASSIONFRUIT CHEESECAKESby the Arndt familyBenji (12), Jeremy (10) and Toby (3)INGREDIENTS ½ cup (120 g) light sour cream 1 tablespoon lemon juice6 passionfruit (or 1 punnet of berries 3 eggsor 2 mangoes - chopped) ½ cup (110 g) castor sugar200 g shortbread biscuits, crushed 3 eggs40 g unsalted butter, melted250 g light cream cheese, softenedMETHODPreheat the oven to 170 degrees Celsius. Mix the shortbread biscuits and butter in a bowl.Spread onto a lined baking tray and bake, stirring twice, for 10 minutes or until golden.Place the cream cheese, sour cream, lemon juice and castor sugar in a food processor andcombine. Add eggs and blend until smooth.Divide among 6 ramekins and then place the ramekins in a roasting pan and add in enoughboiling water to come halfway up the sides. Cover pan loosely with foil and bake for 20-25minutes or until just set but the centre still has a slight wobble. Carefully remove ramekins fromthe pan, cool to room temperature and chill.Serve cheesecake ramekins topped with the passionfruit seeds and juice (or other choppedfruit), then the shortbread crumbs.Serves 6. UPSIDE DOWN PASSIONFRUIT CHEESECAKES

ZINGY FRUIT SORBET METHODby Dalia Cook Beat egg yolks with sugar untilJared (13) and Rene (10) creamy, then add all other ingredients (except salt and egg whites) and beat INGREDIENTS very slowly until all incorporated. Freeze overnight. 6 eggs, separated 1½ cups sugar Take out of the freezer and let soften. 1 banana, mashed Beat egg whites with ½ teaspoon of 1 box strawberries, hulled and salt till stiff. Break the frozen mixture mashed by hand into pieces with a metal spoon, add it 3 lemons, juiced to the egg whites and beat very 3 oranges, juiced slowly until incorporated and 9 passionfruit re-freeze. ½ teaspoon salt ANECDOTE We used to visit an old aunty of mine (called Gini) in summer and our favourite treat was to have scoop after scoop of homemade fruity sorbet. She gave my mother her secret recipe and wouldn't let her share it, but now that she has passed away we are confident she would love her cooking legacy to live on. ZINGY FRUIT SORBET

CHOCOLATE YEAST CAKEby Romy DanknerMaya (7), Nadave (5) and Asher (16 months)INGREDIENTS 200 g butter, melted Cinnamon4 cups of flour 1 cup boiling water2 tablespoons sugar Nutella1 sachet of dry yeast2 eggs METHODPreheat oven to 180 degrees Celsius. Place all dry ingredients in a bowl. Add butter, eggs andwater. Blend together until it’s not sticky – you can add more flour if needed. Place tea towel overthe bowl and leave in a warm place for at least 2 hours until doubled in size.Sprinkle flour on bench and roll out dough into a thin rectangle. Melt a little extra butter andspread over it. Melt chocolate spread and spread it evenly over (we like it quite thick so begenerous!). Sprinkle with cinnamon. Roll up into one long log and cut into even pieces.Spray a round tin. Place pieces around the tin. Cover and bake for 30 minutes. Uncover andcontinue baking for 15 minutes until golden. ANECDOTE This is my sister-in-law’s famous chocolate yeast cake. Every time we go to Israel to visit the family, she is always sure to spoil us with this one! I make it at home too and it’s a winner every time. Beteavon! CHOCOLATE YEAST CAKE

UPSIDEDOWN ZINGYFRUITSORBET INDIVIDUALPASSIONFRUIT CHEESECAKE CHOCOLATEYEASTCAKE

GAGGY’S CHEESECAKEby the Donner FamilyAshley (10), Jayden (9) and Keira (6)INGREDIENTS 1 teaspoon vanilla essence 1 cup sugar2 tablespoons butter, melted 1 teaspoon custard powder3 containers Philadelphia cream cheese 1 tablespoon flour250 g cream ¾ packet Marie biscuits3 eggsMETHODPreheat the oven to 180 degrees Celsius. Crush the Marie biscuits in a Mixmaster. Mix thecrushed biscuits with the melted butter. Line the base of the dish with the crushed biscuits.Beat eggs and sugar well. Add the vanilla. Add the cream cheese (put one and beat, thenanother and beat). Add cream and mix well. Sprinkle the flour and custard into the mixtureand mix but don’t overmix. Pour the mixture over the biscuits. Bake for 20 minutes.After 20 minutes, leave the cake in the oven for another 30 minutes with the oven switchedoff. Then leave in the oven for a further 10 minutes with the oven door open.ANECDOTEThis was my Granny Nola's cheesecake recipe. We called my gran, Gaggy, so this recipe iscalled \"Gaggy's cheesecake\". GAGGY’S CHEESECAKE

RICH PEPPERMINT CRISP DESSERTby Nikki GelfandMicah (5) and Finley (3)INGREDIENTS 1 cup cream 1 block of peppermint chocolate or 41 packet kosher tea biscuits peppermint crisps1 tin condensed milkMETHODBoil the tin of condensed milk in water for 1½ hours on stove. Allow to cool. This is now thick,caramelised condensed milk.Grate chocolate in food processor. Beat cream till stiff. Combine cream, cold caramelisedcondensed milk, and ¾ of the grated chocolate.Line base of serving dish with biscuits (cut to fit dish; if required). Top with chocolate mixture.Repeat layers finishing with chocolate mixture. Sprinkle with remaining chocolate. Set in fridgeuntil firm. ANECDOTE My children's grandmother has been making this dessert for at least 35 years! This decadent dessert is a well-known family favourite, popular for dinner parties and morning/afternoon teas. This recipe is best prepared the night before serving, as it needs time to set in the fridge. Caramelising the condensed milk needs to be done in advance as the tin takes about 1-2 hours to cool. Sinfully delicious! RICH PEPPERMINT CRISP DESSERT

PLUM CAKE METHODby the Haber/Link family Preheat the oven to 180 degreesKeilani Link (6½) Celsius. Cream butter and sugar until light and fluffy. INGREDIENTS Add eggs one by one. Add flour salt and vanilla essence. Beat well. 125 g unsalted butter (room temp) 150 g castor sugar (3/4 cup) Spread on the bottom of lined, 2 large eggs well-greased 22 cm springform tin. 150 g self-raising flour (1 cup) Place halved plums on top. Bake for Pinch of salt approximately 45 minutes. Sprinkle ½ teaspoon vanilla essence icing sugar lightly on cooled cake. ½ teaspoon cinnamon ¼ teaspoon allspice ANECDOTE ¼ teaspoon cloves 500 g tinned plums I love this recipe because it shows how we Jewish women can't leave a recipe alone, but have to modify it, and make it our own. So, this plum cake recipe was given to me by my friend Elise in 1996 as an apricot cake recipe and evolved over the past 18 years. My Mother, Lya, didn't pass on any recipes to me, because she never followed recipes. She was born in Romania, and cooked from memory and by \"feel\". PLUM CAKE

RICHPEPPERMINTCRISPDESSERT PLUM CAKE GAGGY’SCHEESECAKE

APPLE STRUDEL 150 ml warm water 1 eggby Evette Israel 500 g applesJasmine (9) and Ellie (8) 3 tablespoons sultanas Lemon juice INGREDIENTS 50 g margarine 250 g flour Pinch of salt 2 tablespoons olive oil 1 tablespoon breadcrumbs Brown sugar Handful of almondsMETHODPreheat the oven to 200 degrees Celsius (220 fan-forced). Sieve the flour and salt into a bowl.Beat the egg, add the oil and pour into the middle of the flour, together with a little warm water(do not put all the water in to start with - it depends on the dryness of the flour how much isneeded). Mix with a fork and then knead very thoroughly until it’s a soft, pliable dough thatdoesn't stick to your hands or bowl. Cover with a warm bowl and leave on the pastry boardfor half an hour.Stretch a clean cloth over the kitchen table, sprinkle with flour, put the pastry in the middle, rollit out, and pull it with your hands until it is almost thin enough to see through.Peel the apples, cut them into very thin slices, brown the breadcrumbs in a little margarine,mix them with the apples, sultanas and chopped almonds. Sweeten with brown sugar andflavour with lemon juice. Spread over the pastry and sprinkle with a little melted margarine.Raise one side of the cloth and roll the pastry and apple like a 'roily poly’.Form into a crescent, place on a greased baking sheet, brush over with margarine and bakefor about 40 minutes. Start in a hot oven 200-220 degrees (fan forced) and when lightlybrowned reduce to a moderate oven 170-190 degrees (fan forced). ANECDOTE This recipe is a special one to my family as our late Saba’s (Harold Saltzman) mother used to bake this apple strudel for him when he was a child growing up. In the final few months of my Saba's illness, my Savta decided to bake this apple strudel for him, which brought a smile to his face and as Saba said \"this is like the apple strudel my mother used to bake when I was a kid.” The taste and smell of this delicious cake has been in our family for over 70 years. APPLE STRUDEL

HONEY CAKE METHODby Bianca Jackson Preheat the oven to 180 degreesIsaiah (3) and Ayla (1) Celsius. Beat the eggs and sugar. Add the oil and the honey. Sift the INGREDIENTS cinnamon (mixed spice, ginger), cocoa and flours. Add the dry and 4 eggs wet mixtures together and blend 2 cups sugar well. Add the boiling water until you 1 cup oil have a very sloppy mixture. Place 500 g honey into a very large greased tin that has 2 teaspoons cinnamon (optional been lined with baking paper and mixed spice and ginger) bake for 1 hour. 3 teaspoons cocoa 2 cups self-raising flour ANECDOTE 2 cups plain flour 1 teaspoon bicarbonate soda This is Isaiah and Ayla's 2 cups boiling water great-grandmother Ica Gescheit’s recipe. She makes the best honey cake in the world. Isaiah went to his grandma’s house to learn how to make her famous honey cake. This recipe has been in our family as long as I remember. HONEY CAKE

CHOCOLATE MOUSSEby Jenny StosserINGREDIENTS 1 teaspoon instant coffee ½ teaspoon cinnamon185 g chocolate (Edelbitter) 2 tablespoons wine (white or red)4 eggs, separated3 tablespoons sugarMETHODMelt chocolate in double boiler or microwave (about 30 g takes 3 minutes on med-low, makesure it doesn’t burn or get water in it).In a large bowl, beat egg whites. Add ½-1 spoon of the sugar to help it stay stiffened. In asmall bowl beat yolks and rest of sugar till thick and creamy. Gradually add wine, cinnamonand coffee. Test that chocolate is melted, then combine with yolks mixture in the saucepan.Quickly fold the choc mix into the egg whites and pour into the serving bowl. Put into thefridge to set. Decorate if desired, with ground nuts or coconut or choc flakes made with vegiepeeler or strawberry halves.Serves 4.ANECDOTEThis recipe came from my late mother's step-mother; I usually make it for seder night andsometimes for other yom tovs. One year, I made it for seder and took it to my sister's place.Her husband is a wonderful cook, but that year I won the \"Mousse-off\" and people were talkingabout it at Mussaf the next day still! ROAST VEGETABLE QUINOA SALAD