Tag Archives: recipes

Roasted Aubergine

This is my new favourite way to eat aubergine. I make it all the time. The flavours intensify in the oven and every part of the aubergine becomes delicious. It’s easy, simple, and there is no waste!

You can adjust the flavours depending on what you are serving it with. If you’re serving with Italian food, use fresh basil, dried oregano, and lots of garlic.

*Here’s a little extra something for you. If you make too much, or you want to try something different – scoop the fleshy aubergine out the skin when it’s baked and mix in the food processor with a dollop of yoghurt for a delicious homemade dip.*

Roasted Aubergine

Ingredients:
2 cloves of garlic, halved
1 tsp smoked paprika
1 tsp dried mint
pinch cinnamon
handful fresh parsley, chopped
squeeze of 1/4 lemon
Olive oil or garlic oil
salt & pepper

1. Pre-heat oven to 200 degrees C. Slice aubergine long ways and place on a baking tray.

2. Prick the aubergine with a fork and drizzle with olive oil. Rub the garlic onto it. Sprinkle the rest of the herbs and spices on top.

3. Bake for around 40 minutes depending on your oven. Before serving, use a knife to check the aubergine is soft and cooked all the way through.

I think it is delicious served as a side dish with Moroccan style lamb and cous cous.

Enjoy!

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Cheat’s Tiramisu

Oh, you know I love a quick, easy and delicious dessert! This is definitely all of those things.

It is not a completely authentic tiramisu recipe, but it is so effortless, so quick, and so tasty! I created it because I wanted to use up some leftover mascarpone, but I’m so glad that it worked out well because I will without doubt be whipping this up in a flash next time I need a quick treat!

You will need some shot glasses or very small ramekins. I think it looks best served in glass so you can see the beautiful coffee biscuits and creamy layers.

Cheat’s Tiramisu

Makes 4 mini portions

Takes around 15-20 minutes, plus chilling time.

Ingredients:

120g mascarpone
2 tbsp creme fraiche or double cream
5 sponge fingers
3 shots espresso coffee
2 tbsp cocoa powder and extra for sprinkling
2 tbsp icing sugar

1. Mix the cocoa powder with a 1/4 cup of boiling water, and stir until the powder has completely dissolved. Add the coffee, and if you have any you can add a little marsala wine too (don’t worry if you don’t have any).

2. Cut the sponge fingers into 4 quarters, and soak in the coffee-chocolate for 5 minutes.

3. Mix the mascarpone with the creme fraiche or cream and stir in the icing sugar. You can add more sugar if you like it really sweet.

4. Start layering the glasses. First put a teaspoon of creamy cheese, then a sponge quarter, and keep layering until you fill the glass. Smooth over the top with some cheese, and then decorate with a sprinkle of cocoa.

Chill in the fridge for at least 30 mins before serving. (A couple of hours is better.)

Buon appetito! Enjoy!

Oreo and Cherry Cheesecake

Once again I have been blogging over on CartoonKippah.com; this time a completely unique and delicious take on a chilled cheesecake.

I created this cheesecake for Shavuot, a Jewish festival during which we eat dairy foods. My mum usually makes several delicious Israeli style baked cheesecakes topped with all sorts of summer fruits. Some Jews will eat cheese blintzes, a thin pancake.

I love chilled cheesecakes because I love the biscuit base, and the fact that there is no cooking involved! (Unless you are making your own cherry jam!)

This recipe is perfect for Shavuot, or simply as a delicious summer dessert. Definitely one for the sweet tooth!

Check out the recipe here:

Oreo and Cherry Cheesecake

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Sweet Potato Skin Crisps

This is literally one of the most delicious homemade snacks I have ever made. They took me over an hour to make and were devoured within 3 minutes! But so worth it.

This recipe saves on wastage, saves money, and ensures that you know exactly what ingredients are in your crisps. No msg, additives, or preservatives. Also, as I’m running on a Passover theme, this is a great way to make sure your crisps are kosher for passover!

I was making sweet potato mash and saw a great opportunity to use the tasty crispy skins as a snack.  But there are two ways to make these; you could also keep your peelings from sweet or normal potatoes and roast them separately.

Method 1:

1. Roast skin on sweet potatoes for 1 hr on 220 degrees with a drizzle of olive oil. Turn several times during roasting.
2. Remove the skins and mash the soft part of the potato with salt and pepper.  Put the skins back on the oven tray. There should still be enough oil on the tray but if it is very dry add another drizzle of olive oil. Sprinkle with salt and put back in the oven on 250 for 15 minutes.

Method 2:

1. Wash and peel potatoes or sweet potatoes. Mix with a little olive oil and a sprinkle of salt and place on an oven tray in the middle of a hot oven.
2. Cook for about 45 minutes at 250 degrees or until the skins are cooked and crispy.
3. Cook the insides of the potatoes however you want. Boil, roast, or use in soups, stews, pies…see my recipes below.

These crisps are delicious with tzatziki dip or just on their own!

Enjoy!

Tip: Try using garlic or chilli oil instead of olive oil

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Baked Chicken with Thyme and Shallots and Sweet Potato Mash (Kosher for Passover)

There’s still two full days left of Passover. Are you wondering what to have for Friday night dinner? Are you bored of boiled and roast potatoes? Don’t even get me started on matzah!

Here’s a delicious recipe; it’s sweet, spicy and actually quite easy! Once you’ve prepared the chicken and sweet potatoes, they go in the oven, leaving you with an hour to wash up, set the table, make a salad or put your feet up!

This recipe is a perfect lunch or dinner during Passover or any other time. I used chicken thighs, but you could use legs or drumsticks instead.

Baked Chicken with Thyme and Shallots

Serves: 3
Prep time: 25 mins
Cooking Time: 1 hr 15 mins

Ingredients:
8 chicken thighs, skinless
8 shallots, peeled and halved
Handful of black olives, pitted and halved
1 lemon
1 tsp dried chilli flakes
Fresh thyme sprigs
3 cloves garlic, peeled and sliced
Olive oil

Salt & Pepper

Sweet Potato Mash

3 large sweet potatoes, skin on
Olive oil

1. Preheat the oven to 220 degrees.

2. Get your pestle and mortar out! Pour about 4 tbsp olive oil in, with the sliced garlic and chilli. Squeeze in the juice of half a lemon. Grind it into a paste and then marinate the chicken pieces. Place them in an oven tray, ready to bake. Make sure every part of the chicken is covered.

3. Put the shallots and olives in the mortar to pick up any remaining marinade and then add to the tray with the fresh thyme and mix it all together with a pinch of salt and pepper. Place in the middle of the hot oven for 1 hour.

4. Cut up the sweet potatoes to small roasties size. Drizzle with a little olive oil and place in the hot oven for 1 hour.

5. During the hour that everything is cooking, check the food twice and turn both the chicken and the sweet potatoes. This helps keep the chicken juicy and stop the potato going crispy.

6. You can make your salad or vegetables in this time.

7. After the cooking hour, stick a fork in the chicken and check that the juice is running clear. If not, put back in the oven for another 15 minutes and check again. Make sure you turn the chicken pieces so that they stay juicy.

8. Take the sweet potato out the oven. Gently peel the skins off and put the soft part of the potato in a bowl. Keep the skins as we’ll use those for something else! Add a pinch of salt and pepper and mash the soft sweet potato.

9. Take the chicken out the oven and check again. When it is cooked through and running clear, add the other half of the lemon juice.

Everything should now be ready to serve with your favourite veg or salad. (Or if you are making this for Shabbat, you can place it on your hot plate now!)

It really is quite delicious and I hope you agree!

Enjoy!

Try making homemade crisps with the sweet potato skins.

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Fish Bites (Recipe and Good News!)

Great news readers! As well as my regular recipes and photographs here on my blog, I will now be posting kosher recipes over on CartoonKippah! They will be recipes inspired by my mixed Jewish background and will feature my own photography. Nothing will change on my own blog, I will just be cooking lots more!

My first post is a Kosher for Passover recipe for Fish Bites. It’s a healthy, cheap and low-fat recipe suitable for pescatarians, dieters, and those keeping Passover. Perfect for lunch or a starter. I hope you will check it out, enjoy!

Passover Recipe: Fish Bites

Jazzed-up Brown Rice

We all know that whole grains are supposed to be good for us. Brown rice is healthy, filling, and slowly releases energy compared with white rice. Personally, though, I don’t normally like it! Even though I love lots of healthy foods, brown rice is not one of my favourites.

So, last week I came up with a way of making it a bit more tasty, by adding nutty, sweet and herby flavours. I still kept it healthy, but it was a big improvement from plain brown rice! This rice has a crunch from the seeds, a soft sweetness from the squash and a wonderful fragrance.

If, like me, you’re not a huge fan of brown rice, then try this recipe and let me know what you think. I will definitely be making it again!

Brown Rice With Roasted Butternut Squash, Seeds and Herbs

Start to finish time: 1 hour
Serves: 2

Ingredients:

1 medium butternut squash
1/2 cup brown rice
big bunch of fresh parsley, chopped
1/2 vegetable stock cube
3 tbsp mixed seeds (any combination of your favourite seeds, e.g. pumpkin, sunflower, sesame)
garlic oil

Salt & Pepper

1. Preheat the oven to 200 degrees. Halve the round part of the squash and drizzle with garlic oil, a pinch of salt and pepper. No need to peel! Roast for a total of 40 minutes or until soft.

2. Peel and cube the long part of the squash and also drizzle with olive oil, a pinch of salt and pepper. Allow the larger squash to roast for about 20 minutes and then add the cubes to the oven.

3. Wash the rice and throw away the water. Then add the cooking water, stock cube and half your chopped parsley. stir and then cook as per the packet. Start cooking the rice when you add the cubed squash to the oven.

4. In a separate pan, toast the seeds for a couple of minutes or until they start to brown.

5. By the time the rice is cooked, the squash should be perfectly roasted and vice versa! Mix the remaining fresh parsley, toasted seeds, and cubed squash into the rice.

6. Add salt & pepper to taste. Serve in the larger part of the roasted squash!

Enjoy!