Monday, 8 May 2017

Rhubarb-Vanillacream-Streusel Cake

Rhubarbs have season during spring and are available in abundance everywhere. They are known to be sour in taste but in this recipe, they are not sour at all.  After they were peeled and cut into pieces, fine sugar was sprinkled on them and left aside.  The vanilla pudding in the middle helps to balance the taste.  One thing to remember is to let the cake cool down completely before removing it from its springform due to the presence of the vanilla pudding.

750 g rhubarb (Rhabarber), to be peeled & cut into small pieces
2 tbsp fine sugar

Bottom Layer:
100 g butter
180 g plain flour
1 tsp (heaped) baking powder
80 g fine sugar
1 pkt (1 tsp) vanilla sugar
2 eggs
75 ml fresh milk

Vanilla Cream:
500 ml fresh milk
40 g fine sugar
1 pkt vanilla pudding powder

200 g plain flour
150 g butter
100 g sugar
1 pkt (1 tsp) vanilla sugar

2 tsp icing sugar (confectioner's sugar

Add rhubarb in a large bowl and sprinkle with sugar.  Leave aside for half an hour. Then, drain through a sieve.

In a small bowl, empty contents of packet and mix with sugar. Then, add 6 tbsp of milk and mix well until there are no lumps.  Heat the remaining milk in a saucepan and bring to a boil.  Once the milk starts to boil, remove from heat and add the vanilla pudding mixture.  By using a whisk, stir until pudding mixture is smooth.  Return saucepan to stove and let it simmer for about one minute over low heat. Remove from heat and leave aside to cool down.

In a mixing bowl, beat butter, vanilla sugar and sugar together.  Add eggs one at a time & whisk well. Then, add flour and milk.  Mix to a smooth batter.  Pour into a greased 28 cm diameter springform cake tin.  Level the surface by using a spatula. Bake in a preheated fan oven at 180° C for about 15 minutes.

Spread vanilla pudding onto baked cake.  By using a spatula, level the surface.

Then, arrange rhubarb pieces on top.

In a mixing bowl, add all Streusel ingredients together.  Then, sprinkle on top of rhubarb pieces.

Bake for about 30 to 35 minutes.  Leave the cake to cool down completely before removing from springform.  Cooling time is approximately 3 hours.  Sprinkle top of cake with icing sugar before serving.

Tuesday, 18 April 2017

Shakshuka with Eggplants & Baked Beans

This original Shakshuka dish has eggplants and tomatoes but I prefer to add a can of "Heinz" baked beans to the gravy to achieve that extra kick!  I was introduced to this simple dish during our Israel trip last year.  Tastes great when served with home-made Pita Bread.

Ingredients (to serve 2-3 persons):
2 eggplants or brinjals
6 eggs
4 tbsp olive oil
2 green chillies, to be sliced
4 cloves garlic, to be peeled & sliced
2 large tomatoes, to be diced
a handful cherry tomatoes, to be quartered
1 can 'Heinz' baked beans - normal or chilli flavour
some chopped parsley or cilantro
sea salt to taste

Place eggplants onto a baking tray & grill until evenly charred.  You may also grill them over an open fire.  Once done, cut a slit at the bottom of each eggplant and leave to drain in a sieve over a bowl. Once they are cool enough to be handled, remove the skin & seeds.  Then, chop roughly.

Prepare the other ingredients.

Heat olive oil in a large pan & stir-fry the sliced green chillies until light brown in colour.  Add sliced garlic, eggplant, both tomatoes and sea salt to taste.  Simmer over high heat until the sauce thickens. Then, add baked beans & simmer for 5 minutes.

By using a small bowl, gently add egg one at a time to pan.  Repeat until all eggs are used up.

Put the lid on & cook until the egg whites are set and the yolks are soft.  Sprinkle with chopped parsley or cilantro before serving.  Serve with home-made Pita Bread.

Bon Appetit!

Thursday, 22 September 2016

Cabbage Salad

A simple salad which can be eaten on its own or use it to stuff your Pita Bread. Tastes excellent both ways.  Easy and quick to prepare.  A must salad if you prepare your own Falafel & Pita Bread.

Ingredients (serves 4):
1/4 cabbage (small), to be finely shredded (note:  I cut them coarsely this time)
1 tbsp salt

2 medium-sized tomatoes, to be washed & cut into cubes
1 cucumber, to be washed & cut into cubes
chopped mint leaves

Dressing Ingredients:
3 tbsp olive oil
2 tbsp lemon juice
salt to taste
a pinch of Sumac (optional)
a pinch of cumin powder (optional)

In a bowl, combine shredded cabbage and salt together.  Leave aside until cabbage has softened.

Then, add cubed tomatoes, cucumber and chopped mint leaves.  Mix well.

In a small bowl, whisk together olive oil, lemon juice, salt, Sumac & cumin powder (if using). Adjust seasoning.  Pour dressing over salad and toss.

Bon Appetit!


We had our first taste of Falafel at the Abdul Syukur Imbiss in Old Jerusalem.  The taste was awesome!  Since then, our younger son has been pestering me to make them for him.  Falafel is a mixture of chickpeas, parsley, cilantro, onion, garlic & herbs.  Use a meat grinder to grind the chickpeas, otherwise a food processor will also do the job.  Usually sold at imbiss stands stuffed in Pita Bread along with Cabbage Salad and tahini sauce.

Ingredients (serves 4-6):
2 cups (500 g) dried chickpeas, to be soaked in water and left overnight
a handful cilantro, leaves to be plucked
a handful parsley, leaves to be plucked
1 medium-sized onion, to be roughly chopped
5 pips garlic

2 tsp paprika powder (sweet)
3 tsp cumin powder
2 - 3 tsp salt or to taste
1/2 tsp baking soda (bicarbonate of soda or Natron)

vegetable oil for deep frying

In a large bowl, soak dried chickpeas in water and leave overnight.  Drain and rinse chickpeas.

By using a meat grinder, grind chickpeas a little at a time.  Then, grind the onion, garlic, cilantro and parsley.

Transfer mixture to a bowl and add paprika powder, cumin powder, salt and baking soda.  Knead mixture well.  If mixture is too dry, add 1 or 2 tbsp water (note:  I didn't add any water at all).  Cover with cling wrap and leave in fridge for half an hour.

By using a falafel portioner or ice cream portioner, scoop portions and arrange them on a small tray as shown.

In a wok, heat vegetable oil until hot.  Fry Falafel in small batches i.e. 4 or 5 at a time. Fry on both sides until golden brown and crispy.  Transfer to sieve over a bowl to drain.

Serve on their own or in a pita bread along with cabbage salad and tahini sauce or humus.

Bon Appetit!

Pita Bread

The popular saying "once you taste your own home-made pita bread, you will not go back to store-bought ones" is very true!  This is the third time I baked my own pita bread and I must say that it is not difficult to make at all.  You can either grill or bake them in the oven.  My preference is to grill them!  Tastes great when served with Humus or Falafel!

Ingredients (yields 10 pcs):
500 g flour
20 fresh yeast or 10 g dried yeast (I prefer to use fresh yeast)
1 tsp salt
1 tbsp brown sugar
2 tbsp olive oil
350 ml water (from the tap will do)

In a large bowl, mix flour and salt together.  Sprinkle brown sugar & yeast over flour mixture.  Then, add olive oil.  By using the dough hook, knead dough and gradually add water until the mixture looks sticky.  Continue to knead for about 10 minutes or until the dough leaves the sides of the bowl. Cover bowl with a cloth and leave aside to rise for about an hour.

Punch dough down and transfer to a well-floured worktop.  Divide dough to 10 portions.  Cover and let rise for another 10 minutes.

Flatten each ball to a diameter of 10 cm.

Grill on a hot grill for about 10 minutes.  The pita bread is ready when they puff up slightkly. Alternatively, preheat oven with a baking tray in it to a temperature of about 220° C.  Remove hot baking tray & arrange pita bread on it.  Then, bake for about 10 minutes.

Serve warm with Humus or Falafel!

Bon Appetit!