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Honey Chicken
Honey Chicken 1
Serves: 8
Ingredients
2 chickens, portioned into 8 pieces each.
1/2 cup honey
1/2 cup mayonnaise
4 tablespoons tomato sauce or ketchup
Method
Mix honey, mayonnaise and ketchup together and pour the sauce over the chicken and bake 160°C/325°F for 1-1/2 hours.
Honey Chicken 2
Serves: 6
Ingredients
6 5oz. each boneless, skinless chicken breasts
1/2 cup honey
1/3 cup lemon juice
1/4 cup soy sauce
Method
Combine honey, lemon juice, and soy sauce.
Brush chicken with half of the mixture and bake at 350°F for 20 minutes. Brush with additional mixture and bake for an additional 35 minutes or until done. Baste frequently.
Honey mustard potatoes
Ingredients
1/4 cup mustard
1/4 cup honey
1/3 cup corn oil
2 1/4 lb potatoes
2 medium onions
Salt and pepper
Method
Peel the potatoes and cut into cubes of about 3 centimeters (about 1 1/2").
Chop the onions and mix with the potatoes.
Mix the mustard, honey, oil, salt and pepper and stir this mixture into the potatoes and onion.
Place into a large greased pan and bake at 200 degree c (375 degrees f) for about an hour.
About half way through the cooking time stir the mixture.
Serve hot as a delicious side dish with almost anything and enjoy.
Delicious 3 minute microwave chocolate mug cake
Looking for something to do with the kids in these last days of the holidays. This is great fun, and ends up with a delicious snack in the afternoon. (Also a delicious quick and easy treat for you).
Ingredients
• 1 coffee mug
• 4 Tbsp. plain flour
• 4 Tbsp. sugar
• 2 Tbsp. cocoa
• 1 egg
• 3 Tbsp. milk (or water)
• 3 Tbsp. oil
• A few drops of vanilla essence
Optional extras
• 3 Tbsp. chocolate chips
• A chunk of your favourite chocolate
• 1 teaspoon peanut butter
• A few small marshmallows
Method
1. Add dry ingredients to mug, mix well with a fork.
2. Add egg, mix throughly (to avoid any pockets of flour).
3. Pour in milk, oil and vanilla essence mix well.
4. Add chocolate, chocolate chips or marshmallows if desired or push a dollop of peanut butter into the center of the batter if desired.
5. Put mug into microwave (on a plate in case the mixture spills!) and cook for two and a half minutes on 1000 watts. Cake will rise over top of mug.
Allow to cool for 2 minutes. Put a knife around the edges and turn out onto a plate and serve immediately (delicious served with vanilla ice cream).
Note: I found 3 minutes a little long, and will try two and a half minutes next time to get a more moist cake.
Easy slow cooker casserole
Ingredients
3 lb cubed steak
2 lb new potatoes
3 onions sliced
8 carrots peeled and cut into pieces
Sweet potato washed and cubed (optional)
4 tablespoons onion soup and seasoning powder
1 tablespoon soy sauce
Salt and pepper to taste.
Method
Put all the ingredients in the slow cooker before you go out in the morning.
Cover with boiling water and mix together well.
Start this on high for an hour or two and then turn it to auto before you go out.
When you come home in the evening you have a delicious one pot meal to serve.
Pecan Pie
Ingredients
Pie crust
½ cup margarine or oil
1 cup brown sugar
1/3 cup honey
2 tablespoons soya milk or parev whip
1 ½ to 2 cups chopped pecans
Method
Preheat the oven to 200 degrees.
Bring the margarine or oil, brown sugar, honey and soya milk or parev whip to the boil in a pan and keep stirring. Let it bubble and keep stirring for one minute. Turn off the heat and add the chopped pecans.
Pour the mixture into the pie crust and bake for 20 minutes in the oven.
Take it out of the oven, the mixture sets as the pie cools.
Red Cabbage Salad
Shredded red cabbage
Can mandarins
Raisins or dried cranberries
Toasted Pine Nuts
Put the red cabbage and the drained mandarins in a bowl.
Make the dressing from 6 tablespoons of the mandarind juice, brown sugar, olive oil, white vinegar, salt, pepper and garlic powder to taste.
Pour the dressing over the cabbage and leave for a couple of hours so the
flavours get chance to mix with the vegetables.
Sprinkle generously with toasted pine nuts before serving.
This salad keeps well and improves as the dressing is on for longer.
Chocolate Chip Cookies
Ingredients
115g/4oz butter or margerine at room temperature
50g caster sugar
110g dark brown sugar
1 egg
½ teaspoon vanilla essence
170g plain flour
½ teaspoon of bicarbonate of soda
Pinch of salt
8oz chocolate chips
Preheat your oven to 350F/180C/Gas 4 and line 2 large baking sheets with bakewell paper.
With an electric mixer, cream the butter (or margarine) and both sugars together until light and fluffy.
In another bowl, mix the egg and vanilla, and then gradually beat into the butter/margerine mixture. Sift over the flour, bicarbonate of soda, and salt. Finally add in the chocolate chips and mix well to combine.
Place heaped teaspoonfuls of dough at least 5cms apart, as the mixture will spread out.
Bake until lightly coloured, which takes around 10-15 mins (if you like a softer chewy cookie, bake for less time).
Transfer to a rack and cool.
Best eaten within 1 week (although probably won’t be there after a few hours!)
Freezes well.
Alternative – double chocolate chip cookie: Replace 2 to 3 tablespoons of the flour with drinking chocolate or cocoa
Hazelnut and Bean Burgers
Hazelnut and Bean Burgers
This is a very tasty and nutritious vegetarian burger, perfect for the nine days.
Ingredients
• ½ cup (3.5 oz, 100 g) ground hazelnuts (you can also use ground almonds or other ground nuts)
• One 7-oz (200 g) can tomatoes
• One 14-oz (400 g) can beans drained (haricot, kidney or pinto beans are all good for this)
• 1 cup (3.5 oz, 100 g) bread crumbs (or matzah meal)
• ¼ tsp. ground cumin (optional)
• salt and pepper to taste
• soy sauce to taste
Method
Pre-heat oven to 375F (190C)
Mix all the ingredients together. Using a food processor or blender, make into a smooth purée. Form into burger shapes (if the mixture is not stiff enough, add more breadcrumbs or a little flour). Bake the burgers on a tray lined with Bakewell or greaseproof paper for 30 to 40 minutes.
This recipe makes six to eight burgers.
Courgette and Carrot Loaf
Ingredients
3 cups self raising flour
1 tsps cinnamon (optional)
1/2 tsp salt
1 cup sugar
2 medium carrots peeled and coarsely grated
2 medium courgettes unpeeled and coarsely grated
1/2 cup sunflower oil
2 large eggs
TOPPING:
1/2 cup dark brown sugar
1/2 cup rolled oats or crushed cornflakes
1/3 cup plain flour
1/8 tsp salt
2 oz block margarine
Method
1. Pre-heat oven to 350 degrees F (180 degrees C)
2. Lightly grease bottom and sides of a 9" by 13" baking tin or 2 loaf tins
3. Combine flour, cinnamon, and salt.
4. In a separate bowl combine sugar, carrots, courgettes, oil and eggs.
5. Add in the flour mixture and stir until combined.
6. Put the mixture into the tins.
7. Make topping, mix the dry ingredients. Rub in the margarine to make a crumble - to bread crumb stage.
8. Sprinkle the crumble mixture over the batter and bake for approximately one hour.
Notes
This is a very easy and delicious recipe, which can be served as a warm vegetable/kugel on a Friday night, and equally delicious served cold for Shabbos lunch.
The crumble topping can be doubled as it is delicious and more of it is good!
This can also be made as muffins for sheva brochas or parties (for this you do need the extra topping).
The sugar in the recipe can be reduced and it is still delicious!
Parev Ice Cream
Ingredients
8 eggs separated
2 glasses caster sugar
2 glasses vegetable oil
Flavouring
Method
Beat the egg whites until stiff (use a perfectly clean and dry bowl or the egg whites won’t whip up properly), once at the correct consistency add a little of the sugar and continue whisking for a few seconds. This helps the egg whites keep their volume.
Place the egg yolks in a food processor with the rest of the sugar and your chosen flavouring and blend well, add the oil slowly through the feeder in the top of the food processor. The mixture should thicken.
Fold the egg yolk mixture into the egg white mixture, and make sure the two mixtures are combined well.
Pour into a container and freeze.
Suggested Flavours:
A teaspoon of vanilla essence
Half cup (or more) drinking chocolate or cocoa.
6 to 10 chocolate mints
strawberrys (add an extra half a glass of oil as the water content of the strawberrys makes the ice cream too solid when frozen.
Half a can of peaches or apricots
A sliced mango
Halvah
Banana
Peanut butter
Chopped marshmallows, Chopped meringues or Any other chopped cookie can be added to the ice cream at the stage where the egg white mixture and egg yolk mixture are combined.
The flavours are only limited by our imagination!!!
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