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

Pumpkin spice mix

In the States, many recipes, especially towards Thanksgiving, use a spice mix they call "Pumpkin spice mix". It is used in pumpkin pie (obviously), but also to season cakes and cookies. Just by the way, the Germans have a similar mix that is used during Christmas times.

Where I live, you can't find it and anyway, most store bought spice mixes are, for some (for me) mysterious reason, bland.

This spice mix takes literally 1 minute to put together and makes 8 teaspoons – enough for a few batches of cakes and cookies.

4 tsp of cinnamon

2 tsp ground ginger

1 tsp ground allspice (in Hebrew it is called "English Pepper")

1 tsp nutmeg

Mix all together in a small bowl. Store in an airtight container (e.g. an old jam glass or something alike)

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.

Angelic pudding

I am preparing for Master Chef. Yes, my dream is to actually get in J I know that this season is already closed (I was too busy with other things) but hopefully next season I will make it.

One of the things that you need for Master Chef are quick but tasty dishes. The judges always throw a surprise challenge your way. You just HAVE to be prepared.

This one is a pudding that, unlike rice pudding, is made with Angle Hair pasta (Vermicelli) and cardamom. Cardamon in Arabic and Hebrew is called הל (Hel – pronounced like Hell just with a long E). It can also mean halo or aurora …. Thus the name

I personally use a light cardamom infusion as I am not the biggest fan of cardamom…

You can eat it both warm or chilled – which makes it great to take with you to work or a pot luck.

Prep Time: 10 Minutes Cook Time: 15 Minutes            Ready In: 40 Minutes

Servings: 4

  

1  l milk

5 tbs white sugar

5 cardamom seeds

1 (500gr ) package Angel Hair/vermicelli pasta, broken into small pieces

1 handful of raisins

Mix the milk together with the sugar and the cardamom seeds (slightly crack them if you want a stronger taste) in a saucepan. Bring to a near boil (careful that the milk will not over boil) then reduce the heat to medium-low and simmer for 5 minutes (make sure that the milk will not burn at the bottom). Stir the pasta and raisins and continue to simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If the pudding is too thick you can stir in a little bit more milk

Please tell me what you think of it.

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.

No-wait Pizza base

Although Pizza is not something that we eat often as I don't perticular like it, however, my family does so I do have a few recipes kicking around.

Here is a recipe that is real quick, requires no waiting (except for the starter to go foamy and then another 5 minutes rest time) and tastes way better then any pizza base you get in this country - take out or freezer.

Trust me, this recipe is faster start to finish then any take out you can get (over here from the moment I place the call till delivery is 45 minutes and it is usually slightly cold when it gets here).

1 pack yeast (fresh or active dry)
1 tsp sugar
1 cup look warm water (make sure it is not too hot as it will kill the yeast)
2 1/2 to 3 cups flour (plain works fine, I usually use bread flour)
2 tbs good quality olive oil
1 tsp salt

Preheat oven to very high (about 230C).
In a bowl disolve the yeast with the sugar in the water. Let in stand until foamy. Depending on the water temperature it can take up to 10 minutes - this step is called "proving the yeast"

Add the flour (start with 2 1/2 cups), oil and salt.

Mix with your hands, adding flour as neccessary, until you get a smooth dough. Let the dough rise for 5 minutes

Put the dough onto a slightly floured surface and roll it into a circle. I often put it on a floured baking sheet, pat and roll it to the desired shape.
Transfer the dough onto a baking tray (or pizza pan if you have one). Spread the toping of your choice.
Bake at 230C for about 15 to 20 minutes, or until the crust is golden brown.

Enjoy!!

Creamy Tomato-Salmon Gnocci

Went pantry shopping yesterday :) I had smoked salmon in the fridge that I originally wanted to use for Sushi but knew in the deepest of hearts that there is no way I will be making any this week. I also had Gnoccies lying around that I had not used as I wanted (frying them with onions and serving them with a salad and steaks).
The other thing I had was spring onions - I bought some to plant it. I still had some left over after I potted them. And last but not least, there was some cooking cream that needed to be used up or binned soon... Soooo this is what I came up with. It was quick, totally yummi (my kids loved it!!! My DD actually asked for seconds) and will feed four adults.


You will need:

6-8 springs onions, green and white part cut into fine rings
1 tbsp olive oil
2 handfull cherry tomatoes, halfed
200gr smoked salmon, cut into stripes
1 pack cooking cream (15%) - it is about 1 cup. (you can of course use 10% or 35%, I just used what I had at home).
Pinch of nutmeg
Salt to taste
2 packages gnocci

Cook Gnocci according to instructions. When ready drain.

While the Gnoccis are getting readdy, heat the olive oil in a pot. Add spring onions and fry gently for about 2 minutes.
Add the tomoates and fry until they get a little bit wrinkled (about 3 min). Stir frequently.
Add the salmon and fry for another minute.
Add the cream and bring the mixture to a boil. Season with nutmeg and salt. I personally don't need the salt as I find that the salmon is salty enough as it is.
Mix in the Gnocci and serve.

Tip: If you have any leftover, you can heat the whole thing up by adding just a little bit of milk.

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)

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.

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.

Avocado Tomato Salad

This quick to make salad goes great with grilled chicken, steak or even grilled fish. It is also nice as a sort of salsa when you crave some Mexican food.

2 large tomatoes; seeded and chopped in large chunks

2 large Avocados; cut in large chunks

1  Red onion; cut in very fine strips

1/2 tablespoon jalapeno pepper; finely chopped - adjust to how hot you like it

juice of half a Lime (approx. 1 – 2 Tbs)

2-3 branches of fresh cilantro, chopped finely

Salt and Pepper to taste

Cut the avocadoes and tomatoes so they are approximately the same size. Combine all ingredients and serve straight away.

Important: De-seed the tomatoes or you will have way too much juice. Adjust lime juice so there's not too much liquid.

Tip: Try it with diced red or yellow pepper, green onions and a sprinkling of chili powder and cumin.
You could also add diced mozzarella for an Italian twist

Basic Vinaigrette with variations

With spring being here I find myself wanting more and more salads. Now, I really enjoy salads and especially in the warmer month this is some food that does not require any cooking.

Another thing I really look for in my food is variations. I don’t like tasting the same over and over again. One way that I spice up a simple salad is real quick and simple: salad dressings. Below you have the recipe for a very basic vinaigrette, followed by a few variations.

There are different ways of making dressing, which will also influence the texture. One way is by adding everything into a glass container (e.g. an old jam glass), close the lid and shake vigorously for a few seconds. This will be like the bottled version that you get.

On the other hand, if you whisk it, either manually or in a mixer, you will get a really smooth, velvety dressing – more like what you get in restaurants.

Both versions work fine. I usually make up quite a bit at a time and then use it during the week.

A very simple way of making variations is using herbs. Dried herbs have a more intense flavor but need extra time to rehydrate and release their flavorings and should be prepared about 2 hours in advance.  If you don’t have fresh herbs, which are always preferred, you need to substitute it with about ¼ of the original quantity with dried herbs – that means if a recipe calls for 4 tsp fresh chopped herbs, you need only 1 tsp dried herbs.

You can add just about anything. You can also play around slightly with the vinegar-oil ratio, however, the basic ratio is 1 part vinegar to 3 parts oil.

Basic vinaigrette

1/2 cup wine vinegar (red, white, balsamic)

1 1/2 cups extra virgin olive oil

1 1/2 to 2 tsp. salt

1/2 tsp. fresh ground pepper

Mustard Honey vinaigrette:

Add 1 tsp French Dijon and 1 tbs honey.

Herbed vinaigrette:

Add 1/4 cup chopped parsley, 1 tbsp. fresh minced basil, and 1 tsp. marjoram, chives to the Mustard Honey vinaigrette.

Herbed Italian vinaigrette:

Add 1/4 cup chopped parsley, 5 cloves minced garlic, 2 tbsp. fresh minced basil, 1 tsp. fresh minced oregano (optional), 1/4 tsp. red pepper flakes.

Piquant Dressing:

Add 1 chopped hard cooked egg, 1 tsp. mustard, 1 tbsp. finely chopped onion (green works great), 1 tsp. paprika.

Avocado Dressing:

Add 1 cup pureed avocado and blend until smooth. Add a little bit of lemon juice (stops it from going brown/grey).

Sour Cream or Buttermilk Dressing:

Add 1 cup sour cream or buttermilk to basic dressing and blend until smooth. Add herbs as desired.

Chicken-Tomatoe Crock pot dish

I made this yesterday evening. I put everything into the crock pot just before going to sleep. When I woke up I just had to put the food into a container to take to work with.

1 large onion, halved and sliced thinly.
1.5kg chicken breast (mine was frozen when I put it into the crock pot)
ca. 1kg potatoes, diced
1 large can diced tomatoes (crushed tomatoes would work just as well)
1 cup tomato sauce (reconstructed from 1 part tomato paste and 2parts water)
1.5 cups water mixed with 1tsp bouilon
Basil, oregano, or any other seasoning that tickles your fancy 

Add everything into the crock pot in the order listed. Switch on your crock pot on low and let it cook for about 7 to 9 hours.
Right at the end add about 3 cups frozen peas, sweetcorn or green beans. If you want to eat the meal straight away just put the lid back on and wait for another 15 to 20 minutes until the veggies are cooked through. If not, just mix it in and switch the crock pot off.

Extremly easy tomato sauce

Very often recipes call for tomato sauce. Now, if there is a money waster it must be ready made tomato sauce (or pasta sauce). I NEVER purchase tomato sauce. It is just not justified.

Usually, I buy small tubs of tomato paste and reconstruct it to tomato sauce by doing the following:

Mix together:  1 part tomato paste : 2 parts water. 

Add salt and pepper if you really have to, but usually I don't as I season the whole dish in one go.


Want to make pasta sauce? Just add fresh or dried Basel or Oregano.
Want to make Mexican style tomato sauce? No problem, just add some cumin, coriander, chili and/or cayenne pepper and salt. Or just a Mexican/taco spice mix.

This week, I asked my husband to buy a large tub (in this country they come in small or large plastic containers, or in a large tin). He told me that they were out of the small ones and the large tub cost about 3 times the amount as the one in the tin - and the tin holds more!!!!

What I did was I just used what I needed for one meal and transferred the rest to a plastic container which I put into the fridge. I did this, instead of freezing the rest in two small Tupperware type containers, as the weekly menu plan anyway called for tomato paste this week.

What are the things you wouldn't dream of buying? Please drop a note, I always like to learn from others.

Grilled Chicken with Pineapple

I personally don't care much for eating my chicken the same way day in day out. I love trying out new marinades and have started even mixing fruits with my chicken (not something that I learned at home).

This recipe is quick and easy and goes really well with rice or mashed potatoes. Serve it with a side salad that is not too heavy in taste and you have a quick and healthy dinner.

1/2  cup  cider or white wine vinegar
2  tbsp  oil
1/2 tsp crushed garlic cloves

1/2  tsp  ground cinnamon (you can increase it to up to 1 tsp if you like a very cinnamony taste)
1/2  tsp  chili powder
750gr boneless, skinless chicken breasts
1/2  cup  barbecue sauce
600 gr  pineapple, from a tin, cut into 1-inch-thick wedges
1/4  tsp  salt

For the marinade, combine vinegar, oil, garlic, salt, 1/4 tsp cinnamon and the chili powder. Cut chicken lengthwise into 1 to 2 cm thick strips. In an airtight container (or freezer bag), toss together chicken and marinade. Cover and marinate in the refrigerator 30 min. Alternatively you could freeze it and use it later.
 

For the marinade, stir together barbecue sauce and remaining 1/2 tsp cinnamon; set aside.

Heat a pan to medium-high heat. Remove chicken from marinade (discard marinade!!). Fry the chicken for about 4 minutes and then add the pineapple. Continue cooking for another 4 minutes - until the chicken is cooked through.

 

Serve with cinnamon-barbecue sauce. 

This is enough for four people.

 

Tip: if you chose to freeze the chicken with the marinade, defrost it and then continue normal once you are ready to put this meal together.

Also, if you get fresh one by all mean use it. In this country fresh pineapple is extremely expensive and hard to get hold of. If I do buy fresh pineapple I rather eat it fresh and not use it for cooking

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