Elegant ‘n Easy Fruit Torte

1 cup marg (4oz)                     24 halves plums/apricots/peaches/sliced apples
1 cup sugar                            Sugar
2 eggs                                    Lemon juice
1 cup s.r. flour                        Cinnamon

. Preheat oven to 350F (gas 4, 160C)
. Cream sugar & marg
. Add lightly beaten eggs & mix well
. Add flour & mix well
. Put batter in round loose bottomed tin
. Bake 50-60 mins


Thanksgiving Cranberry Mold

Two packages lime jelly mixed with 2 cups boiling water & 1cup cold water.  Put in fridge and when partially solidified whip it up and add 1 grated apple, 1 grated orange and 1 can whole cranberry sauce. Add walnuts if you like. Put in mold or bowl and in fridge.  Enjoy!

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Shabbat lunch – aubergine rolls

Sliced aubergine lengthways 1cm thick. Still don’t understand salting them because they are so salty even when wiped and cooked! Baked in oven on lightly oiled baking sheet until soft and browned. Leave to cool with silver foil over them to stop sticking to tray. Filling was meant to be mixture of ricotta and mascarpone but SO expensive in kosher shops so used soft white ‘noodle pudding’ cheese and yoghurt with some nutmeg. Quick tomato sauce using canned plum toms, blitzed with roasted garlic and reduced over low heat. Put bit in bottom of pan, roll ball of filling in each aubergine slice and lay seam side down, pour rest of sauce over and sprinkle with grated cheese – no Parmesan so cheddar did nicely! Sat on hot plate really well.

Salad – iceberg shredded, grated carrot and red cabbage, green and yellow pepper diced, dried cranberries. Balsamic, honey, rapeseed oil and crushed garlic dressing.

Easy chocolate cake and leftover crumble with alpro custard for dessert.

‘To Die For’ chocolate cake

This is the one where you save half the raw cake mix to use as icing. Don’t try to take it off the base because if it’s still very gooey in the middle it will collapse.

150g plain chocolate
¾ cup cocoa
1½ cups sugar
1 cup water
300g marg
6 egg yolks
6 egg whites
1½ cups s.r. flour
1 cup sugar

. Preheat oven to #4 (180°F, 160°C)
. Melt in saucepan chocolate, cocoa, sugar, water and marg
. When cool enough add 6 eggs yolks lightly beaten
. Put aside 1 cup of mixture for icing (optional)
. Beat whites till stiff then slowly beat in sugar
. Fold ½ whites into chocolate, then flour then remaining whites
. Bake 40 minutes till knife comes out clean, do not overbake!
. When cake is cold spread over icing

Rosh Hashanah Honey Cake

The ultimate honey cake – sans honey! Best when still slightly gooey on the inside.

1 lb tin golden syrup
½ pt cold water
8 oz sugar
8 fl oz oil
3 eggs
1 lb s.r. flour
2 level tsp mixed spice
1 level tsp ginger
1 level tsp cinnamon
l level tsp baking powder
2 level tsp bicarbonate of soda
5 Tbsp kiddush wine

. Preheat oven to Gas mark 3 (325°F)
. Put syrup, water, sugar & oil into pan
. Heat gently until mixture is smooth
. Leave to cool
. Beat eggs thoroughly
. Pour syrup mixture onto eggs beating
. Add flour sifted with spices & baking powder
. Mix through
. Put bicarbonate of soda into a cup
. Pour on kiddush wine, mix
. Stir into cake mixture
. Pour into oiled and bottom lined rectangular roasting tin
. Bake in slow oven for 1½ hrs or until cake well risen and firm

Carmella’s Cookies

An incredibly easy and delicious biscuit recipe which can also be made on Passover as the mixture has no flour.

3 egg whites
¾ cup of sugar
300 grams of flaked almonds

. Preheat oven to 160C (fan) #4 gas
. Mix everything together – no need to beat the egg whites
. Cover a baking tray with baking parchment
. Put little blobs of the mixture on the tray at reasonable intervals.
. Bake 15-20 minutes until golden brown all over
. Allow to cool
. Peel the biscuits off the paper