Baked Zucchini sticks

When I was a little girl (about 9 I think) my parents took us to Italy. You may think that from all the food I ate there I would tell you how great the pasta and pizza were - and I am sure they were, but I seriously don't remember.
And although I remember the ice cream being yummy, there is only one dish that I still remember the taste - deep fried zucchini sticks.

Now, deep fried zucchini sticks are not something that is really that health concious, so I tried to experiement with it a bit and came up with a baked version (similar to how I prepare schnitzel) that is totally yummi too (it actually comes close to what I remember).

Here it goes:

2 small or 1 large zucchini, cut into sticks

5 tbs flour
1 tsp kosher salt
1/2 tsp black peppper
2 large eggs
1.5  c  panko or bread crumbs
Preheat oven to about 200C and prepare a baking sheet.

Pat the zucchini pieces dry with a paper towel first.
Put the flour, salt and pepper into a blastic bag. Add the zucchini, close the bag and shake until the sticks are well coated with flour. (You could use the drenge it on a plate technique, but I find it easier this way).

One a plate whisk the eggs well, while on a seperate plate put the panko or bread crumbs.

Dip the floury sticks into the eggs, making sure that it is well covered and then covering it with the bread crumbs/ panko. Just like preparing schnitzel, it is quite messy...

Arrange zucchini sticks on a baking sheet without crowding and bake for about 25 minutes or until golden.

No added sugar granola bar

Yesterday I had a "make loads of different granola-bars" attack. One recipe I had floating around uses prunes and date puree. Where I live, date puree is something of a staple. Prune puree is something that I usually make.

These are supper sweet and very filling, but have no added sugar (except what is in the chocolate chips). My kids loved them.

• 1 cup each dried pitted prunes and dates (with pits removed)
• 1/4 cup water
• 1/2 cup peanut butter
• 1 cup each old-fashion and quick cooking oats
• 1/2 cup mini dark chocolate chips

Preheat the oven to 175°C. Line a ca. 23cm by 23cm baking pan with baking paper (I use a standard sized pyrex form).

In a large food processor, combine the prunes and dates. Pulse until roughly chopped. Add the water and peanut butter and blend on medium to high speed until well pureed.

Depending on what food processor you have, take out the "knife" and, using a spoon, mix in the chocolate chips and oats. Mix until well combined.

Spread the mixture evenly in the prepared baking pan and bake for 25 minutes. Cool completely before cutting into bars.
TIP: If you use ready made fruit puree, use about 3/4 cup. Don't use baby food, it is too watery. If you want to reduce the sweetness, don't use chocolate chips but baking coco powder

Mix-in-the-Pan Chocolate Cake

This is a standard cake that I make when I am running low on eggs as it doesn't need any. Quick to make  

1 1/2 cups all-purpose flour

1 tsp. baking soda

1c. granular sugar

1/4 c. unsweetened cocoa

1/2 tsp. salt

1 T. white or cider vinegar (something that doesn't have a strong flavour)

1 tsp. pure vanilla extract

1/3 c. oil

1 c. water

Preheat the oven to 175°C. Prepare cake mold.

Combine all ingredients and mix together; the batter will be almost smooth, a few small lumps are ok and will disappear in baking.

Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove the cake from the oven, let it cool in the pan for 5 minutes before turning it out onto a rack. 

Tip: You can add chopped nuts, fruits or chocolate chips

Turkish Bulgur Salad

I originally come from Berlin which has a large Turkish population. I love Turkish salads. They are quick to make and usually quite healthy.

Bulgur salds are just one example of it. In fact, Bulgur is used quite a bit in Turkish cooking. Since it is Ramadan at the moment, I thought it would be nice to add something from around the globe that is quick to make, taste great, is lean on the waist line and my bank account.

Prep Time: 15 Minutes  Cook Time: 15 Minutes            Ready In: 1 Hour

Servings: 6

3 tbs olive oil

1 onion, cut very, very fine

1 ripe tomato, cut into small cubes

3 cups broth

2 cups bulgur, rinsed

1/2 cup cooked green lentils

1/3 cup cooked chickpeas

1 bunch fresh mint, chopped

salt and pepper to taste

Heat oil in a large skillet over medium heat. When the oil is hot, add the onions cook until golden, 2 to 3 minutes. Stir in the tomatoes and cook for an addition minute or two. Add the broth and bring the whole mixture to a boil.

Stir in the bulgur and season. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften (takes about 5 minutes). Add the lentils and chickpeas and cook for another 3 to 5 minutes – the bulgur needs to be tender and the liquid should have evaporates.

Remove from heat and cool for about 30 minutes. Fold in the mint just before serving.

My Safta raba's Knish Kabak

This is a recipe from my grate grandma who originally came from Moldavia. I don't have many recipes from her, but remember her food was always totally delicious - she passed away when I was 8 or 9 years old and I still remember (says something about her cooking :) )

Serves: 16

puff pastry or phyllo sheets for 2 portions
500-750 gr fresh pumpkin, grated
1 cup raisins
2 tbsp. each sugar and flour
1/8 tsp. salt
ca. 2 tbsp. oil

Preheat the oven to about 175C (moderate hot).

Prepare a baking pan by covering it with baking paper.

In big bowl mix the pumpkin, raisins, sugar, flour and salt.

Take one phyllo sheet and brush it with some oil. Arrange half of the pumpkin on the dough (on the lower end). Sprinkle some oil on pumpkin.
Start rolling the phyllo sheeet up (i.e. away from you). Fold in the sides continue to roll, try to keep the roll as tight as possible. Put the finished roulada on a baking pan. Repeat with the second leaf.

Brush some oil on top of the rouladas.

Bake at 175C for about 35 or until nicely browned.

In my grandma's family Kabak is eaten either hot with our main meal, or, as my grate grand dad prefered it after dinner (but before desert).

Berry much of a breakfast bar

The consistency of this is more of a cake then a bar but still very yummy and quick to throw together. You can change the fruits to whatever is on sale

Servings: 16

1.5 tablespoons oil

1 cup white sugar

1 egg

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 till 1/2 tablespoon ground cinnamon (depending on how strong it is)

1/2 tsp vanilla

1 pinch ground nutmeg

1 tablespoons vinegar (anything that is not too strong flavoured)

1/3 cup juice – apple, berry or cranberry.

1 1/4 cups fresh blackberries

Directions:

1. Preheat oven to 165 C. Line a 20x20 cm baking pan with baking paper, letting some of it hang out on the sides so that you can pull the cake out easily afterwards

2. In large bowl mix the wet ingredients together.

3. Combine the flour, salt, baking soda, cinnamon and nutmeg. Add the flour mixture to the wet mixture and stir to combine. Fold in the blackberries.

4. Pour batter into the prepared pan and bake at 165 C for about 35 to 40 minutes, or until a toothpick inserted comes out clean.

Let cool in pan, lift out and cut into squares.

Beetroots and Apple Salad

Here is a quick and easy salad that is perfect for the winter - although in my family we eat it all year round. This recipe has been passed down from generation to generation. I remember my great-grandma serving it when I was a small child.

3 medium beet roots, cooked and peeled
3 medium apples (granny smith) peeled & cored
Juice from 1 lemon or a little more.....
2 tbsp. full good mayonnaise (you can use low calorie)
3 tbsp. sugar or more to your own taste (you can use sugar substitute)
1/8 tsp. salt
1/2 cup walnuts chopped (optional)

In food processor shred coarsely the beet roots and apples. Transfer to a bowl. Mix in the remaining ingredients. Season to taste.

The salad keeps for about a week (well, in theory anyway). It is better after it has sat in the fridge for a few hours, but tastes good when you just made it.

Note: I was out of lemon juice so I just added a spoon of orange juice. Made the salad a touch sweeter.

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

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.

Chewy Chocolate Chip Bar Cookies

Tired of having to drop batter into individual cookies? Try this recipe for a cookie that is baked as a brownie and then cut into cookies!!!

½ cup plus 2 tbs oil

1 ¼  cup sugar

1 large Egg plus 1 egg yolk

2 tsp Vanilla extract

2 c and 2 tbs flour

1/2 tsp Baking soda

1 package chocolate chips (any flavor desired)

1/2 cup unsweetened shredded coconut (optional)

1/2 cup pecans or walnuts (optional)

Dry fry nuts in a frying pan until light brown and aromatic. Transfer nuts to cutting board to cool; chop coarsely and set aside.

Do the same with the coconut.

Heat oven to 170C.  Prepare a 30 by 25 cm (or there off) baking pan; set aside.

In a large bowl, mix together oil and sugar until well combined. Mix in the rest of the wet ingredients. Sift in the flour and baking soda. Fold until just combined – do not over mix!! Fold in chocolate chips and nuts (if desired), and turn batter into prepared pan, smoothing top with spatula.

Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. This takes about 25 to 30 minutes. Cool to room temperature on wire rack before transferring to cutting board. Cut into bars and serve.

This will make about 36 4-by-5 cm cookie bars.

IMPORTANT: If you are using a glass or Pyrex pan, the oven heat needs to be 150C.

Eggplant salad/dip

In some countries eggplants are used to make salads that are more like dips. This recipe is quite easy, doesn't involve a lot of mess and is very nice. This goes well with poultry or meat or just as a dip with pitta bread

Play around with the type of vinegar you use to get different flavors. This recipe keeps a while and makes 8 very generous servings

1 large eggplant
1 large onion
1 red pepper
1 can pitted olives, drained (black have a stronger flavor, but green olives work just as well)
1-2 tbs minced garlic
1/3 cup olive oil
1/4 cup vinegar
salt and black pepper to taste

Preheat oven to medium heat (180°C). Wash the eggplant, don't peel it. Cut the eggplant, onion and red pepper into small dices. In a medium to large sized glass pan mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until the eggplant is tender.Transfer to a glass container, close tightly and let it sit for a day or two - if you can wait that long. Serve cold or at room temperature.

Simplest Tomatoe Salad EVER

This is a very simple, no brainer tomato salad. You honestly cannot go wrong with this one. All you need are some very basic ingredients. Goes well with steak or as a starter. Good way to use up tomatoes.

2 Tomatoes (per person)
Balsamic vinegar to taste (any other vinegar works too)
olive oil
salt and pepper to taste
some spring onions or chives (optional)

Cut tomatoes into slices about 1/2 cm thick. Spread slices out in a neat circle around the edge of a bowl, with a few in the middle. Sprinkle some olive oil onto the tomatoes; making sure that it covers all of them, then sprinkle the vinegar on top (easy on the vinegar). Season with salt and peppers. Slice up some green onions or chives into small pieces, and sprinkle them over the tomatoes. You can serve it straight away, but you can also refrigerate it. It is nice if served slightly chilled.

You could also mix the olive oil, vinegar, salt and pepper in a bowl (best with a small whisk) until combined and then pour this over the tomatoes.

Variations:
Add some mozzarella cheese and basil, but leave out the spring onions/chives
Or exchange the spring onions/chives for onions (half the onion then slice it thinly into half circles) and avocado.

The Best Banana Bread Ever

I tried this recipe that has been lying around my recipe box for a while. I tweaked it a bit (nothing else expected from me). What can I say, this was soooooo delicious. My kids really loved it and my husband, who hates bananas, found that they were eatable and nice…. To quote him “tastes like bread”

1/4 cup oil

1 cup white sugar

2 eggs

3-4 mashed banana

2 cups all-purpose flour

1 teaspoon baking soda

Preheat oven to 175 degrees C. Grease and flour one English cake pan (the long thin ones).

Cream oil and sugar, eggs and bananas together. Add flour and soda, stirring just until combined (you don’t want to over mix it).

Pour into a prepared pan and bake at 175 degrees C for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Tip: If you want muffins, fill them into muffins tins (fill up only ¾) and bake it for about 30 minutes

Chinese Egg Drop soup

Do you love Chinese food? I could literally eat it once or twice a week. One of the dishes I love is egg drop soup, but I am just not prepared to pay the prices they ask for... so, here is a simple recipe that you can make even if you have nothing left in your fridge. This recipe is enough for 2 people.

3 cups chicken broth (either self made, out of a can or made with bouillon powder/cubes)
2 tbs cold water
1 tbs cornstarch
1 egg, slightly beaten
1 spring onion, finely chopped (both white and green part)

In a small pot bring chicken broth to a boil. While you are waiting for the broth to boil combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into the beaten egg. Add the egg mixture slowly (slight drizzle really) into the hot broth, stirring ALL the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.

TIP: You can add either cooked rice, tofu, rice noodles or some bok choy at the beginning for a heartier soup.
Also, if you find the soup not salty enough, season it with soy sauce, not with salt, for a more authentic taste.

Tomato-Curry-Lentil Stew

Lentils are a good source of fibers and protein without having to have meat. And they are quite cheap too. This is a soup that is just perfect for the winter time. This makes 2 Portion
 

1 cup of Lentils
2 cups water
1 tsp vegetable bullion powder
1 tbs oil
1 tomato, diced
1 small onion, chopped
4 stalks celery – chopped, including leaves
1 tsp curry powder
6 cloves garlic, minced
Salt and Pepper

Bring lentils and water to boil, add bullion powder. Let it simmer.
In the meantime, fry onion in oil until glassy, add celery. Add vegetables after about 10 minutes. Cover and let simmer for about 45 minutes or until lentils are cooked through. Check every 15 minutes to stir, add water as needed.
Add curry, garlic, salt and pepper during the last 15 minutes. Season to taste.

Note: When using red lentils cooking time is considerably reduced. You should add all ingredients when the water has boiled.