Basic Pancake Recipe

Pancakes are very easy to make. You can make them in batches and reheat them for a quick breakfast.

My grandma used to fill them with a sweet cheese filling (quark (white cheese) with rasins and a little bit of suggar according to taste). We used to eat them fresh or the next day when she just banged them into the oven for reheating. The cheese then turned harder. Both ways are totally delicous.

1 cup all-purpose flour
2 tablespoons each sugar and baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk (milk substitute, water or soda)
2 tablespoons vegetable oil plus oil for frying

In a large bowl, mix together dry ingredients. Mix well. Beat in the in egg, milk and vegetable oil, stirring until wet. Mixture should end up slightly lumpy. Leave the mixtrue for about 10 minutes.
Heat a griddle or large skillet to medium high. Add very little oil to the pan.
Pour some of the batter on the skillet. If you like American style pancakes then you can make several small pancakes a time, depending on how many your skillet or griddle will hold without the pancakes touching and leaving room to be able to flip them. I personally like the European style more, which are large ones and for those I use a medium sized pan.

The pancakes are ready to flip when you see many bubbles popping on the surface. Flip and cook for another minute, the second side doesn’t take as long to cook. Both sides should be a nice golden brown.

Tip: If you want to fill them with a savoury filling leave out the suggar. For those who want to keep it kosher (or follow a diet that doesn't allow mixing different proteins), use a milk substitute or use water or soda (the pancakes will be even fluffier)

Homemade Ice Cream in a blitz

Years ago at a Tupper party the Tupper lady made ice cream using just a few ingredients and this hand mixer/blender. I adapted this for ease to use a food processor.
This recipe will make real nice fruit flavored ice cream in just a few seconds. And the best part: You don’t need an expensive ice cream maker.

2 cups frozen fruit (sliced if necessary)

1/2 cup of sugar (adjusted to taste)

1 cup heavy cream or yoghurt

Put the fruit in your blender or food processor. Add the sugar and a little of the cream and start processing/blending. Keep blending until the fruit is well pureed. Add more cream as needed to get the right consistency. Depending on the fruits you use you may have to put the mixture back in the freezer for a bit.

This recipe works best with berries, peaches, mango or bananas.

French Toast with a nutty filling

In my household we always do Erev Shabat (Sabath Evening). The traditional ceremony involves blessing two Challas (white braided bread. You can get it plain (my hubbys favourit), sweet, which I like or with rasins).  Every week we are left with way too much Challa, which I turn into french toast Saturday morning. However, after eating it week in week out I started to get rather board with it. 

I read on the internet several times about filling french toasts and deep frying it. As I am just a little bit health concious deep frying is just not really what I would call for. So, I plaid around with some ideas and came up with this one. It is very versitile, supper easy to make and you can substitute the nut filling for other self made or  bought fillings. You need about 30 minutes from start to finish for a great breakfast.

16 slices of bread

Nut Mixture

1/4 cup oil OR 1/2 cup butter

1/4 cup packed brown or white sugar

1/2 cup chopped nuts - go wild, mix or just use one type.

Batter

1 cup milk

3 eggs

1 cup sugar

2 teaspoons vanilla extract

Preheat oven to 175°C.

During this time, heat the oil or butter together with the sugar to a boil over medium heat. Remove from heat and stir in nuts. Set aside.

In a bowl mix the milk, eggs, granulated sugar and vanilla together. Dip 8 slices toast into the batter and place them back on the baking sheet. Spread a heaping tablespoons of the nut mixture onto each. Dip remaining bread slices into batter and place over nut filling to make a sandwich.

Bake for 20 minute or until hot. Serve immediately.

Prepare a baking sheet and place the bread slices on it. Bake for about 5 minutes or until lightly toasted. Remove from oven and set aside.

Date cookies

Again, a family tradition from my friend Donna. Granted, I have not made them yet, but have eaten them once. They are really delicious. Donna, you truely are the greatest.

Dough
400 gr Margarine (4 sticks Margarine)
1/2 c oil
1 kg flour
2 tbs Sugar
4 tsp baking powder
1 cup water

Filling
2 tubs date spread
Cinamon
Sugar

Powdered Sugar

Preheat oven to 180°C.
Mix all dough ingredients together. Cut the dough into 4 and roll each out to a square (not too thin, but not too thick). 
Spread 1/2 a tub of date spread onto each dough square. Sprinkle with cinamon and sugar. Roll up and cut into about 2 cm cookies, however, cut only half way through.

Bake about 15 minutes. Let the cookies cool slightly and cut them through completely.

Tip: Date spread is basically pureed dates. You get it in this country just about in every mini-market or corner shop (as they call it in the UK). You can make it yourself by destoning dates and cooking them in a little bit of water. Puree it and hey presto, you have date spread.

Donna's Carrot cake

This is the best carrot cake I have ever tasted and dead easy to make it. My friend Donna always makes it for Kindergarden events or just for fun. Adjust the amount of cinamon according to taste and how strong the cinamon is.

1 1/4 cups oil
1 cup each light brown sugar and dark brown suggar (the wet type)
4 eggs
2 cups whole wheat flour
2 tsp cinamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3 large carrots (grated)

Preheat oven to 180°C.
Mix everything together and fill into a large form. Bake for 50 to 60 minutes. Enjoy

Ritz Chicken nuggets

I love chicken nuggets or schnitzel, as we call them in Israel (actually chicken nuggets are called schnitzelonim, the big ones are called schnitzel). When I get the opportunity to eat a good schnitzel I will take it. My husband makes great schnitzel, and yet... I was getting board with eating it more or less the same way every time. I started to experiment with the "bread crumbs" I was using. Several years ago I heared someone telling me that they had used Ritz crackers.

When I went shopping the other day I thought: Hey why not... The nuggets turned out sooooo delicious. Even better then the one my husband makes lol. I just couldn't stop eating them.

So, here is the recipe I came up with:

2 whole chicken breasts cut into stripes or nuggets
3/4 package of Ritz type crackers (depening on the size you have it may be more or less. I think I used about 300gr...)
2 eggs
1/4 cup water

Preheat a grill/broiler (not too hot so the chicken won't dry out)
Prepare a baking sheet.
In a blender turn the cracers into crumbs and put them on a plate
Blend together the eggs with the water on a seperate plate
Dip the chicken picees first into the egg mixture and then coat them with the crumbs. Put the prepared chicken on the baking sheet.
Once the baking sheet is full put it into the hot oven and broil the nuggets for about 10 minutes.
Repeat with the rest of the chicken pieces.

I made 2 baking sheets worth of delicous chicken nuggets which didn't last too long. My hubby was also impressed with them. So, even though they are the most expensive crumbs I ever used I will definately make it again.

Chinese Dipping sauces

I am a big fan of chinese dipping sauces. I love them with my schnitzels, with steak (yeah, I know), with grilled chicken etc or add them to stir fries and sauces. I even put them on my sandwiches and have them with chips... you get the picture.

There is just one problem with it: The store bought sauces are filled with all types of  stabalizers and what have you not. So I started experimenting with making them at home. Have fun making them too:

Sweet Chili Sauce

Sweet and a little spicy. A staple in my house. This recipe is very quick and simple to make.Only twist to the store bought sauce is the addition cilantro, which kicks the whole thing up a notch.

Yield: 2 cups

2-4 tablespoons hot ground chili paste or chilli flakes (according to taste)

2-4 teaspoons minced garlic (again according to taste)

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

4 tablespoons chopped cilantro

Combine everything, except the cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and stir in cliantro.

Sweet and sour plum sauce

1 can crushed pineapple in syrup

1 c. sugar

1 c. and 2 tbsp water

1 c. vinegar

1 tbsp. soy sauce

2 tbsp. cornstarch

1 c. plum jam

Heat pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons cold water, stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature, stir in plum jam. Cover and refrigerate. Makes 6 cups.

Hoisin Sauce

1.5 cups soy sauce

1 cup peanut butter

2 tbsp of honey

2 tbsp sesame oil

2 tbsp hot sauce

1 tsp garlic powder

¼ tsp of white pepper

Mix all ingredients together until smooth. Makes 4 servings

How to organize your plastic containers in a few easy steps

This weekend I finally did it!! After having put it off for 1.5 years I organized my plastic containers. I keep them in a cupboard, and part of it in a large open plastic box. Why? Well, one and a half years ago I started this project and then just got side tracked and banged everything into the cupboard and the box… and this is how it has been since then. The result was that I usually was totally frustrated trying to find lids and containers that actually fit. Since then we have been declutering and blessing other people with the things we don’t love or need any more. So, here is how I did it:

First I took out all the containers and lids and put them on the living room table. When the shelf was cleared out, I wiped it down. 

Then I asked my husband to help me with finding the lids for each container. I was extremely surprised on how many lids did not have a container and vice-versa (don't ask me where they go!). Those I just threw away. 

Third, we decided what containers we wanted and needed. Anything that we had way too much (same size five or seven times… why exactly???), or where the lid doesn’t fit 100% went into the “give away” pile. Anything that was broken went into the bin.

Last everything that we kept went back into the cupboard or into the dishwasher (the containers and lids that had been sitting in the open plastic box all that time really needed some washing). And what do you know, I know have at most only half of the original amount but it is a pleasure opening the cupboard and just taking whatever I need without spending ages and negative energy.

Was it easy? No, not really. It took us over an hour until we had everything back in the cupboard. And there were some items which I had some difficulties letting go, especially something from Tupperware that I just about never used. It was just an expensive item, and I felt guilty of not using it. However, the people that we were able to bless with all those containers that just have no place at our home any more will most probably appreciate and need them more then we have done.

Easy grilled chicken salad

Here is a great way of using up grilled chicken. You can make it in advance and take it with you to work. Just pack the dressing seperatly so that the greens won't willt.

2 chicken breasts, grilled and chopped in
1 package spring mix greens
1 large tomato, chopped
1 avocado, sliced
1 onion, sliced (preferably red)
1-2 handfuls herb croutons
1 handful Craisins

Dressing:
1/2 olive oil
1/2 vinegar - balsamic, rasbery or mango
 
Chop grilled chicken breast into bite sized pieces.
Divide the greens among 4 plates.  Arange the tomatoes, avocado, onion and chicken evenly on top of the greens.  Top with croutons and Craisins.  
Mix oil and vinegar together. Add salt and pepper. Drizzle over salad.

Tip: you can use cranberies or pomegranate seeds.

Simple Marinara Sauce

There are some things that you really don't have to buy. Make a double or triple batch and freeze for further use.

1 Tbsp. basil garlic olive oil

1 large onion, diced

5 garlic cloves, minced

2 teaspoons Italian seasoning

2 (28 oz) cans diced tomatoes in juices

1 (28 oz) can crushed tomatoes

2 tbsp. chopped fresh basil

Saute the onions in olive oil until soft. Add the garlic and saute for another 1-2 minutes, making sure that the garlic doesn’t burn as it turns bitter. Add the Italian seasoning and cook for another minute.

Add the tomato products and basil. Let simmer for 1/2 hours.

When finished simmering, puree with immersion blender until smooth - if desired.

Great Pasta Budget Dinners

Enjoy some real delicious, fresh and absolutely affordable pasta meal ideas

Creamy Asparagus Linguine

Cut 1 pound trimmed asparagus into 1-inch pieces; saute with olive oil and minced garlic until just soft, 2 minutes. Add 1/2 cup cream and heat through. Toss with 1 pound cooked linguine, lemon zest, salt, and red pepper flakes. You can use brokolli instead of the asparagus

Baked Ravioli and Spinach

Toss together one 15-ounce bag frozen ravioli, 6-ounce fresh spinach, and one 24-ounce jar marinara in a 2-quart baking dish. Bake, covered, at 400 degrees F. until cooked through, 25 minutes. Top with grated mozzarella.

Tuna and Lemon Spaghetti

Gently toss 1 pound cooked spaghetti with 1 can tuna, some sliced red onion, lemon zest, a splash of lemon juice, olive oil and a bit of fresh dill. Season with salt and pepper.

Gemelli with Tomato, and Yellow Squash (pictured)

In a skillet, heat a little bit of olive oil and cook 2 diced yellow squash until just tender. Add 1 pint grape tomatoes and heat through. Toss everything with 1 pound cooked gemelli, salt, pepper, and Parmesan.

Fusilli with minced Meat, Avocado, and Black Olives

Dry fry 1/2 pound minced turkey or beef, season with Italian seasoning, making it a bit spicy if you want to. Toss 1 pound cooked Fusilli with 1/4 cup chopped black olives, half a diced avocado, 2 cups baby spinach or arugula, and the meat. Add some Italian vinaigrette.

Zucchini and Sage Penne

Saute a few sage leaves in 5 tablespoons butter and 1 tablespoon olive oil until crisp, about 4 minutes. Remove sage and cook 3 zucchini, sliced, until tender. Stir into 1 pound cooked penne with the sage, salt, and pepper.

Eggplant Marinara Rigatoni

Saute 4 cups diced eggplant in olive oil until tender, about 8 minutes. Stir in a little minced garlic, some chopped olives, and a 24-ounce jar marinara. Heat and serve with 1 pound cooked rigatoni and mozzarella.

Spicy Tomato TunaLinguine

Saute 1 finely chopped onion and some minced garlic in olive oil until soft. Add 2 cans Tuna, one 24-ounce jar marinara, and some red pepper flakes; simmer 15 minutes. Season with salt; toss with 1 pound cooked linguine and chopped parsley.

If you don't want to buy marinara sauce, you can make it yourself (see the recipe)

Toddler in the kitchen

I have two addorable toddlers who love to help momy in the kitchen. Because I want to keep them safe and support their growth as much as possible I started to read a little bit on the net what other people say. Surprisingly enough most say that toddlers cannot experience cooking lessons. Now, here is a stupid statement if I ever read one.

Obviously it depends on the type of toddler you have, but my kids love breaking eggs (ok, only my older one is allowed to do that one), use the whisk, spill er... pour water and what-have-you-not that I have prepared into a bowl or pot (rice, spices, beans, pasta etc.). Sure it is a mess, but then they love it and I know that in the long run it will make my life easier.

 

Oh, my older one (who is 2.5) has also been alowed to help scramble the eggs. He knows exactly what he needs to do. And he has prepared a chocolate cake with momys help. He was so proud - and so was I. This was last month and he stills talks about it! In kindergarden they also make some kind of dough which then is turned into sweet bread rolls - even the little one is doing that one. All the cooking is done under very strict supervision of course.

 

What other things do my kids enjoy? Here are a few things your todlers may enjoy doing when you work away in the kitchen:

1. Leave plastic containers, inexpensive pans, wooden spoons and all types of tools that they cannot break somewhere they can easily get to.  Toddlers will learn the kitchen isn't totally off limits to them and while you are cooking they can join in the fun with their own dishes. Of course, the mess will most probably be left for you to tidy up.
2. Buy or build a kitchen play set with dishes and play food. Collect cardboard food boxes and plastic containers. Get down and play cooking or grocery shopping with your toddler.
3. Help them learn about cooking by showing them the cooking process. Show them the bubbles (at a far distance) boiling in a saucepan or how a egg turns from see-through to white when frying.
4. Teach them kitchen safety early. Teach your toddlers what is hot and what not to touch in the kitchen. Be prepared to repeat it a million times. Your child will forgot or curiousity will take the lead....
5. Teach them new words while you are cooking, names of fruits and veggetables, items that you use.
6. Let them help you throw something into the bin, or load/unload the dishwasher. Ask them to bring you something from the freezer or cupboard. Yes, íf you do it it will be much, much quicker, but think about the long term effects.

But most importantly: Protect your toddler from the dangers in the kitchen. Cook on the back burner or at least make sure the handles to pots and pans are facing towards the back. Don't leave dangerous tools or liquids etc in your childs reach.

And of course, relax and have fun. And ask your child to help tidy up afterwards.... but don't be upset if they don't join in. That will come in time... hopefully.

Quick home made salsa

Home made salsa is not just cheaper, tastier and healthier than any store bought brand, but you can make it out of those tomatoes that would otherwise fill up the trash can and not your stomach.

1 medium sized onion
5 tomatoes
1 tsp chopped jalapenos peppers (out of a jar) - optional
olive oil - optional
salt

Peal and quarter the onion. Put into a blender and, using the pulse button, process until finely chopped. Add the tomatoes (halved or quartered) and again using the pulse mode process until you get the required consistency (I like it chunky). Add olive oil, if desired, and season with salt to taste.

If you like it spicy you can add the jalapenos. I personally don't, 'cause I use the left overs to make pasta sauce the next day.

Shopping for "sales items" at your in-house supermarket

Today we ran desperately low on food and since we couldn't settle on either pasta or rice, we decided to get pizza - a true "once in a year" occasion in our family. I walked to the pizzeria, which turned out not only to save me time, but also cash. As I had to wait 10 minutes I decided to walk around the block instead of sitting and waiting (getting some well needed exercise in too). Sure enough I went past a local mini market that had a good deal on nachos (yes, yes, I know, talk about impulse buying and junk food). I remembered that I had quite a lot of tomatoes left in the fridge which I have to use up latest by tomorrow, so I decided to have Nachos with self-made salsa as "desert" (the recipe is posted).

My hubby loved the idea and we had our "junk food" meal. The left-over salsa, as well as the rest of the unused tomatoes, will be turned into a tomato sauce tomorrow.

I also went through our fruits (or better the sorry amount that we still have) and made a yogurt based smoothie.

Doing what I did with my "sales" items, anyone can do. Rather than throwing away food, that always comes with this guilty feeling (at least for me), you can turn those items that are facing a bleak future of rotting away in some trash hill into nutritious meals or snacks. You just need a little bit of imagination and a few basic recipes that can be adapted to whatever you have on hand (and I will post loads of them as time goes by).

Fruit Cobbler

Have you ever been faced with a cake that you over baked? Or are you getting guests over and the only thing left are a tin off fruit or two and this cake that has seen better days but it is just a real shame to bin it.

Well, try this fruit cobbler. It is quick to make and so delicious that no one will be able tell that you have made it because you just had nothing else at home.

You will need:

• 1/2 cups sugar, adjust it to your taste
• 2 tablespoons flour
• 1 egg, beaten
• 1/4 cup oil
• 5 slices dry cake, cut into stripes. crusts removed and cut into strips
• Fruits to cover the bottom of the pan
• 1 1/2 teaspoons cinnamon (but that is optional)

Mix the first 4 ingredients together and set aside. Place the fruits in a buttered 20x20cm pan and top with cake strips. Pour sugar mixture over the crumble and and sprinkle with cinnamon if desired.
Bake in a medium hot oven (180°C) for about 35-45 minutes or until golden brown.

Ice cream or whipped cream on top make it even better.

Note: The reason why I can't give you an amount for the fruit is that I just fill it into the pan and that's it. It really depends what you use. Canned fruits work great, frozen fruits should be defrosted slightly. soft fresh fruits are good as well, however, if you use anything that is harder, like apples, you should precooked until softened for best results.
Also, if you don't have any cake but only bread (white, light, fruit...) use that instead. Just increase the amount of sugar to 1 cup and remove the crust.