Tag Archive for recipes

Shavouot chic, Chantilly and Rhubarb Trifle, Fabienne’s latest recipe in the Jewish Chronicle

 

Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle

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This light, bittersweet trifle makes an original change of the traditional cheesecake

 

1kg of rhubarb

 

100g of caster sugar

 

600ml of double cream

 

30-40g of icing sugar

 

250g of caramelised biscuits (the speculos biscuits, are the biscuits you get in coffee shops to accompany your coffee or tea)

 

  • Wash and cut your rhubarb
  • Put it a large pan together with the sugar
  • Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
  • Beat your double cream as a Chantilly, making sure it doesn’t become too thick, like butter; it needs to stay light and airy
  • Add the icing sugar and mix gently
  • Crush the biscuits either with a rolling pin or in a food processor
  • To assemble your trifle, add and alternate in a large serving bowl, the crushed biscuits, the Chantilly cream, the rhubarb compote
  • Eat cold or at room temperature

 

 

Happy Hanukkah! 8th December – 15th December 2012

Please take a look at my new Hanukkah recipe published on the Jewish Chronicle this week.

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Savoury spicy mini doughnuts

INGREDIENTS:

For 20 turmeric doughnuts and 20 paprika doughnuts

  • +/- 500g of flour
  • 14g of dried yeast
  • 2 tbs of vegetable oil
  • 1 egg
  • 25cl of warm water
  • 12cl of milk
  • Paprika
  • Dried oregano
  • Turmeric
  • Celery seeds
  • Sunflower oil for frying

METHOD

  • In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.
  • On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
  • Divide your dough into two balls
  • Add a generous shake of turmeric and a generous shake of celery seeds in one ball and knead it until the spices have blended into the ball.
  • Do the same with the paprika and oregano
  • Leave the two doughs to rest and rise on your worktop and cover them with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.
  • Divide your doughs into 20 doughnuts of each type, form them and let them rise for another 30 minutes.
  • Fry them in warm oil but not too hot temperature as they will burn on the outside and not be cooked properly on the inside.

Sweet tomato sauce for paprika doughnuts

  • 1 large onion
  • 3 cloves of garlic
  • Fresh basil 15g
  • Dried oregano
  • Olive oil
  • 1 small tin of chopped tomato
  • Half tube tube/tin of concentrated tomato puree
  • Sugar, salt, pepper

Slice the onion and fry them in some olive oil and cook until golden brown. Add the chopped tomato, the concentrated tomato and the garlic. Stir well. Then, using the tin of chopped tomato, add 3 tins of water. Add the salt, 4 tbs of sugar, pepper, dried oregano. Boil, and then cook at a medium temperature for about half an hour stirring regularly. Only add the fresh basil the end of the cooking. Let the sauce cool down and blend all the ingredients with a blender. Fill some doughnuts with the tomato sauce, using a syringe.

Cheese sauce

  • 50g of butter
  • 50g of plain flour
  • 1/4l of milk
  • Salt/pepper to taste
  • 100g of grated emmenthal cheese or cheddar cheese

METHOD

  • Warm the milk in a pan.
  • In a different pan, melt the butter; be careful that it doesn’t burn.
  • Take away from the heat, add the flour and mix well.
  • Add the warm milk slowly to the preparation and mix well.
  • Put it back on the hob and slowly cook the sauce in order that it becomes thick.
  • Add the salt and pepper, and nutmeg if you like.
  • Add the grated cheese and stir.

To fill the doughnuts, make a hole in the middle, and use a seringe if you have one, to fill them, or a piping bag.

For more Hanukkah recipes, please also look at my other recipe, and the recipes of my Hanukkah cooking demonstration.

Chanukah Cooking Demonstration, Hampstead Garden Suburb Synagogue

Wednesday 14th November

After a beautiful talk from Freda Kaplan, the Rebetzin of HGSS about the month of Kislev, I demonstrated some easy bakes Hanukkah treats.
Have a look and enjoy making my rainbow baked latkes!

Baked Courgette, sweet potato, beetroot, latkes

  • 1 large courgette grated
  • 4/5 beetroots gratted
  • 1 large sweet potato grated
  • 3 small onions
  • Some flat parsley chopped finely
  • Some coriander chopped finely
  • 6 large eggs beaten
  • 6 tablespoons of fine matzo meal
  • Salt, pepper
  • Vegetable oil

In a food processor, grate separately the courgette, the onions, the beetroots, and the sweet potato. Put each vegetable in separate bowls. Squeeze out of each vegetable any extra liquid; it is easier with your hands. Add two eggs beaten in each bowl, and one or two tablespoons of matzo meal until the mixture is no longer runny and stir to blend. Season to taste, with the salt and pepper, and chopped herbs. Mix with your hands and form some small round latkes.

  • Preheat oven at 180C.
  • Spray two baking sheets with oil.
  • Add your latkes, and spray the top with oil.
  • Cook for 15 on one side. Turn over, and cook for an additional 10/15 minutes to obtain golden latkes.

Serve with yogurt, sour cream flavored with different spices, or with any other sauce of your choice.

You can do the same with apples, pears, mixed with sugar, cinnamon, raisins, etc… you can replace the matzo meal with ground almonds or ground walnuts.

Baked doughnuts

For approximately 40 doughnuts

  • +/- 500g of flour
  • 14g of dried yeast
  • 3 tbs of vegetable oil
  • 1 egg
  • 25g of sugar
  • 25cl of warm water
  • 12cl of milk

In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.

On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.

Leave the two doughs to rest and rise on your worktop and cover it with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.

Divide your doughs into 40-50 doughnuts, form them and let them rise for another 30 minutes.

Spray two baking sheets with oil, and put your doughnuts on the tray. Spray the doughnuts with oil. Cook them in the oven for 12-15 minutes until they become golden brown.

To fill them, make gently a hole in the middle, and using a piping bag fill them with crème patissiere or jam, or chocolate spread.

Crème patissiere recipe

  • 25ml milk
  • 3 egg yolks
  • 75g caster sugar
  • 25g flour
  • 1 vanilla pod (or half one of a large pod)

Then prepare the crème patissiere: split the vanilla pod in half lengthways. Put in a pan with the milk and bring to the boil.

Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy. Stir in the flour.
Pour over the hot milk and stir. Pour everything back in the pan and cook over a medium heat, whisking all the time making sure the custard doesn’t catch at the edges and the bottom of the pan.
When the custard is thick and just before it boils, remove from the hob and return to the bowl to cool.

Hanukah Ideas of activities for kids

  • Edible hanukhia
  • Jelly and biscuits
  • Menorah cake
  • Fruit kebabs hanukhia
  • Rebuild the temple activity with biscuits and marshmallow fluff

My Tunisian background…

RECIPE OF THE FARKA

  • 1,5 kilog of dattes of good quality, pitted.
  • 1kg of semolina, medium grain
  • Warm water
  • 750 gr of caster sugar
  • 200ml of sunflower oil
  • Vanilla sugar 2 tbs
  • 1 tbs of cinnamon
  • Extract of almonds essence
  • The zest of one orange and the juice
  • 200g of walnuts finely chopped

Place the semolina in a bowl, cover and combine with water, sugar and oil in a pan and bring to a boil. Stir to ensure the sugar is completely dissolved then pour over the semolina. Stir well to combine then cover the bowl and set aside to stand for 10 minutes.

After this time fluff the semolina with a fork to separate the grains before adding the nuts and dates and stirring to combine. Transfer the mixture to a dish about 33 x 22 x 5cm in size then cover and set aside to cool completely.

Once cold transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until heated through.  Spoon into serving bowls and serve accompanied by a jug of hot milk and a bowl of sugar. 

 

How to make French Truffles

How To Make French Truffles

At a glance

Serves: 10
Preparation Time: 2 hours 10 minutes
Total Time: 2 hours 10 minutes

You Will Need

  • 200 g dark chocolate
  • 100 ml double cream
  • 1 vanilla extract
  • 30 g unsalted butter
  • 50 g unsweetened cocoa powder

Method

Boil the cream. Once the cream has reached boiling point, remove from the heat, add the chocolate and stir well to melt. When all the chocolate is melted, stir in the softened butter and, again, mix well. This mixture is called a ganache.

Spread the ganache thinly on a tray or plate and put in the fridge to set for around two hours. Once it is set, use a spoon to scrape up small pieces of and form into balls. Dip them into some cocoa powder and these are your French truffles.

How to make a dark chocolate mousse

How To Make Dark Chocolate Mousse

At a glance

Serves: 8
Preparation Time: 6 hours
Total Time: 6 hours

You Will Need

  • 6 large eggs
  • 200 g dark chocolate
  • extra chocolate for decoration
  • 3 bowls
  • electric whisk
  • tablespoon
  • grater

Method

Melt the chocolate in the microwave for two minutes. Separate the eggs and whisk the whites until firm. Add the yolks to the melted chocolate and stir well. Pour the chocolate and yolk mixture into the egg whites and whisk on high speed to combine. Pour the mousse into a serving bowl and grate chocolate over the top. Cover with clingfilm and leave to set in the fridge for 4 – 6 hours.

How to make an easy chocolate mousse

At a glance 

You Will Need

  • 200 g chocolate
  • 6 large eggs
  • extra chocolate to decorate
  • electric whisk
  • 3 bowls
  • tablespoon

Method

Melt the chocolate in the microwave. Separate the eggs and whisk the whites until they form stiff peaks. Add the yolks to the chocolate and stir. Put the chocolate and yolk mixture into the egg whites and whisk on high speed to combine, making sure to pause at intervals to scrape the mix from the side of the bowl. Pour the mixture into a serving bowl and scrape chocolate over the top. Cover with clingfilm and leave to set in the fridge for 4 – 6 hours or overnight if you can.

How to make an easy minestrone soup

At a glance

You Will Need

  • 1 large onion
  • 1 courgette
  • 4 sticks of celery
  • 1 olive oil
  • 2 cloves of garlic
  • 1 large potato
  • 1 1/2 ltr vegetable stock
  • 400 g chopped tomato
  • 400 g kidney beans
  • 150 g linguine
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sugar
  • 1 tsp oregano
  • large saucepan
  • chopping board
  • knife
  • potato peeler
  • can opener
  • jug
  • ladel
  • garlic crusher
  • tablespoon

Method

To prepare: Peel and slice the onion. Cut the carrot, celery, potato and courgette into small cubes. Peel and crush the garlic.

Fry the onions in the oil until brown. Add the vegetables and garlic and fry. Add the tomatoes and sugar and stir well to combine. Next, add the stock and season with salt and pepper. Sprinkle on the oregano, stirring constantly. Add the kidney beans and bring to the boil.

Break the linguine into small pieces. Once the soup has come to the boil, add the pasta and stir. Reduce the temperature and simmer for 10 – 12 minutes, or until the pasta is cooked. Taste to check seasoning before serving.

How to make a Broccoli and Cheese Soup

How To Make Broccoli Cheese Soup

At a glance

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

You Will Need

  • 2 large potatoes
  • 1 large broccoli
  • 1 medium red onion
  • 3 olive oil
  • 100 g grated cheddar
  • salt
  • pepper
  • 900 ml vegetable stock
  • croutons to serve
  • large cooking pot
  • potato peeler
  • knife
  • cutting board
  • jug
  • blender

Method

Peel the potatoes and chop into cubes. Wash and cut the broccoli, keeping only the flowers. Peel and slice the onion. fry the onion in olive oil, stirring constantly to avoid burning while caramelising.

Once the onions have a good colour, add the potatoes and broccoli and stir, frying slightly in the flavour of the onions. Add the stock, salt and pepper and stir. Bring to the boil then reduce the temperature and simmer for around 20 minutes or until the vegetables are cooked.

When cooked, transfer the vegetables to the blender. Don’t add all the stock at once, add a little and blend and if the consistency is not quite right then add more as needed. Blend for around 90 seconds.

Transfer the blended soup back to the pot and add the cheese. Stir over the heat to boil slightly and melt the cheese completely. Serve with croutons.

Pink Soup (Beetroot Soup)

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Ingredients

  • Four raw beetroots
  • Four medium size potatoes
  • One onion
  • 1.5 litre of vegetable stock
  • 25g of butter

To serve:

  • Pumpkin seeds
  • 4/6 table spoons of crème fraiche
  • Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

  •  Peel the potatoes And cut them in four; peel the beetroots and cut them in half;
  • Slice the onion and put it in a large sauce pan with the 25g of butter until it becomes golden brown.
  •  Add your vegetable stock and bring to the boil. Add the vegetable and simmer for 25 minutes until they become soft.
  •  Liquidise the soup using a bit of the stock but not all of it at the same time. The soup needs to be a nice veloute texture, not too thick, not too liquid. Add some crème fraiche to obtain a nice pink colour.
  • To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of crème fraiche.

How To Make A Mediterranean Pasta Salad

How To Make A Mediterranean Pasta Salad

At a glance

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Oven Temperature: 200° c  –  390° f

What You Will Need

  • 2 peppers
  • 2 courgettes
  • 2 tomatoes
  • 1 aubergine
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 30 g fresh basil
  • parmesan to serve
  • 3 olive oil
  • 300 g farfalle

Method

Wash and prepare the vegetables. Cut the peppers into thin slices and the courgettes, tomatoes and aubergine into cubes. Place on a baking sheet, on a baking tray, and bake in a preheated oven for 30 minutes. Once cooked, remove from the oven and leave to cool.

While the vegetables are cooling, cook the pasta in boiling water for 10 minutes, until al dente. Once cooked, drain and leave to cool in a large bowl. Add the cooled vegetables to the cooled pasta then add salt, pepper, oregano and basil leaves and stir well. Serve with a sprinkling of fresh, grated Parmesan.

See more of my recipies on VideoJug