Ginger Passover Cake

6 eggs
1 1/2 cups sugar
1 cup water
1 1/2 cups oil
1 cup syrup
1 1/2 cups cake meal
1 1/2 cups potato flour
1 tsp bicarbonate of soda
1 tsp cinnamon
2 tsp ginger

Oven 160
Mix all ingredients together for 5 minutes. Spray a large foil container and pour mixture in. Leave to rest for 1/2 hr. Bake for 1 hour. Makes a very large cake.



Coconut macaroons for Pesach

2 eggs
3/4 cup sugar
2 1/2 cups coconut

Oven 190
Break eggs into bowl. Gently mix with a fork. Add sugar and coconut. Mix in. Dampen hands and place mound fouls on a greased & lined tray. Bake for 20 minutes. Let cool on tray.




1 1/2  Cups Sushi Rice – Best if cooked the day before, cook according to instructions at end of recipe

Carrots –Grated very finely               Cucumbers –Matchstick (Sliced into thin strips)

Avocado – Sliced into Strips or Squares         Spring Onions – Chopped

1 Pack of Smoked Salmon – Cut into thin strips

Edemame Beans                                             Pickled Ginger- Sliced


Mix and Shake or Stir Well

1 cup mayonnaise                                       1/2 Cup Soy Sauce

2 Tsp Wasabi                                                6 tsp Sugar

2 Tbs Water

Make three cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.Spread prepared rice over a large platter.  cover with shredded carrots, then cucumber. endemame beans then salmon..Mix all of thedressing  Ingredients  together in a bowl and toss. Pour over salad and Lay the Avocado Slices around the salad and add more Pickled Ginger if desired sprinkle with chopped spring onion.

SUSHI RICE RECIPE -halve this recipe

1CUP = 200MLS










Bring To boil then bring heat on low.  Simmer for 15 minutes. Turn heat off and steam for 10 minutes. Spatula mix rice. Put dish towel under the lid of the pot to absorb moisture. Let stand for 10 minutes. Now transfer to wooden bowl and then add seasoning. Mix gently and quickly and fan while rice is cooling



Place ricotta on tin foil on a baking tray. Season with salt, turmeric, paprika and parsley. Heat oven to 180, turn down to 150 and bake for 20 minutes. Switch off oven and leave in oven for +_ ½ hour.

Serve with crackers and sweet chilli sauce.


Fresh for summer served as a starter.



Serves 2


100g rice vermicelli noodles

1 avocado, not too ripe and squishy

8 medium prawns, cooked, peeled or slices fresh salmon

1 tbls lemon juice

Slivers of cucumber & carrots

3 tbls sweet chilli sauce

1 tbls lime juice

375g packet dried rice-paper wrappers

Handful fresh mint leaves



Place noodles in a heatproof bowl and pour over enough boiling water to cover. Set aside for six minutes, then drain and rinse under cold water. Drain well again. Peel avocado and cut flesh into fingers. Place avocado in a bowl, add prawns, lemon juice, salt and pepper and toss lightly to combine.

Combine the sweet chilli sauce and lime juice in a bowl. Set aside.

Bring a pan of water to the boil and use tongs to dip one rice-paper wrapper in and out of the water. Repeat and lay two at a time on a clean work top. Working quickly, top each with a thatch of noodles. Place two avocado fingers on top of noodles, and two prawns on top of avocado. Add some slices of carrot & cucumber. Add a few mint leaves and wrap up as if for a spring roll; fold rice paper towards center to form a firm roll., fold in ends and roll into a sausage shape. The rice paper will stick to itself and hold the shape. Repeat for remaining rolls. Slice in half on the diagonal. Serve drizzled with some of the sweet-chilli lime sauce, leaving some for dipping.




2 cups flour

250G butter or margerine

250G tub of cream cheese


Put flour into magi-mix (or a large mixing bowl). Cut the butter into small cubes and add to the flour.  If using a magi-mix pulse until crumbs form. If mixing by hand, use a pastry blender or 2 knives and mix butter into flour until it resembles crumbs. Add cream cheese and blend just until the mixture comes together and forms a ball. Remove mixture, cover with plastic wrap and place in the fridge overnight or if short on time at least an hour.

Note: If you don’t have time to make the pastry you can use store bought puff pastry.



1 onion finely chopped

60G margerine

1 tin asparagus

1/3 cup flour

1 large tin salmon (make sure to remove the centre bones from the tinned salmon)

1 punnet sliced mushrooms

Salt & pepper

Fresh nutmeg – ground

2/3 cup milk



Melt margarine and fry onion in a frying pan until starting to get golden. Add flour and mix, cook until flour starts to get golden. Add juice from asparagus and enough milk to make a thick white sauce. Stir on medium heat until sauce thickens. Add chopped mushrooms, salt, nutmeg and pepper. Make sure to taste for seasoning and adjust accordingly. Remove from stove and gently fold in salmon, don’t break salmon too much. Sometimes I used an additional small tin of salmon to rev up the recipe. Let mixture cool down before assembling the strudel.

Remove the pastry from the fridge and roll out cold pastry alternatively  you can use frozen puff pastry.

Place  cold filling down centre of the pastry and pinch ends together. Better to do it on the baking tray as the dough is very soft. Paint with egg and sprinkle with sesame seeds and bake for about 30 minutes at 190 C till golden.  If making a day ahead place the strudel in the fridge, when ready to bake use the strudel directly from the fridge.


This is a wonderful starter, can also be served on a large round flat plate. Serve with Melba toast or flatbread.


Serves 4


4 zucchini

1 tbls extra virgin olive oil, plus extra to drizzle

1 tbls red wine vinegar

4 tsp capers

50g goats feta cheese – crumbled

1 tbls small fresh mint leaves, to garnish


Use a mandoline or sharp knife to thinly slice the zucchini on the diagonal. A potato peeler also works well.

Heat the oil in a small frying pan. Add the capers and fry for 2-3 minutes over medium heat until crisp. Transfer to a plate lined with paper towel to drain. Arrange the zucchini slices, slightly overlapping, on serving plates. Drizzle with extra oil, red wine vinegar and sprinkle with the fried capers and feta cheese. Season with a good grind of black pepper and garnish with the fresh mint.





1 kg minced beef

1 medium tomato skinned and grated

1 grated granny smith apple

1 onion grated

1 stale roll grated or half cup breadcrumbs

mix all the above. Take 1 telma chicken cube and crumble and add to meat then add

¼ – ½ cup water

½ tsp garlic salt

½ tsp salt

½ tsp ginger

mix all together

Make into hamburger patties and fry or grill. Can also be made into rissoles. Wonderful served baked in the Italian tomato sauce and served over pasta.


Brisket is a very tasty cheap cut and if cooked covered in a low oven for a long time is very tasty. I like to cook it a day before serving and when cool place in the fridge. Next day it is easier to slice thinly and place in sauce, cover and keep warm till ready to serve.

Beef Brisket with Onion-Lemon Marmalade

  • 1 beef brisket (6 to 8 lbs.)
  • 2 large onions, sliced
  • 2 large lemons, peeled and thinly sliced
  • 2 cups port
  • 1/2 cup brown sugar
  • 3 tablespoons mixed herbs (optional – rosemary, basil, oregano, thyme)
  • 4 cloves garlic, chopped coarsely
  • 1-1/2 teaspoonful coarsely ground pepper

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables.

Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours.

When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan.

Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon “bows” and chopped parsley if desired. Serves 10-12.


By the time the meat is cooked, the coffee turns into a rich, brown au jus. Hard to believe how easy it is to turn the toughest cut of meat into a fork-tender delight.

  • 1 whole brisket, fat scored in large diamond pattern
  • salt, pepper, to taste
  • granulated garlic
  • 3 Russet potatoes, scrubbed, cut into quarters or eighths
  • 1/2 pound peeled baby carrots
  • 2 large onions, peeled, ends removed
  • 4 cups black decaffeinated coffee
  1. Preheat oven to 300F.
  2. Place the meat in a large roasting pan, fat side up.
  3. Sprinkle roast with salt, pepper and garlic.
  4. Spread the vegetables around the meat.
  5. Pour coffee over vegetables.
  6. Cover tightly with foil.
  7. Place in preheated oven and roast for 3 hours.
  8. Remove foil and continue to roast for another hour or until the meat is fork tender.
  9. Transfer the meat to carving board and tent with foil for 15 minutes.
  10. Slice meat and transfer to serving platter.
  11. Surround meat with vegetables and serve.
  12. Pass au jus in gravy boat at the table.