Cooking with Claire
Cooking with Claire - 26th May 2020
This week’s recipes:
Lebanese Aubergines with Chickpeas: Mnazaleh*
Anne’s Yoghurt Cake with lemon drizzle frosting
Cooking with Claire - 9th June 2020
This week’s recipes:
Claire’s Vegetable Lasagna
Whole Oat Crunchies
Cooking with Claire - 7th July 2020
This week’s recipes:
Shakshuka
Banoffee Pie
Bake and Learn September 2020 with Claire Brown, Seph Stern and Vardi Dansky
RECIPES
Honey glazed carrot batons
Chicken in Maple Syrup
Gingered Parsnip Puree
Pink Lady Apple Pudding
******
Honey glazed carrot batons
Ingredients
1kg Carrots
½ tsp salt
2 tbsp honey
2 tsp oil
Method
1. Pre heat oven to 180C gas mark 4
2. Peel carrots and cut into chunks batons
3. Place batons into an oiled ovenproof dish and sprinkle with salt, honey and oil. Give a good stir to combine
3. Cover securely with foil and bake in oven for 1 hour or until tender to an inserted sharp knife
4. This dish can be made in advance and reheated on a hotplate, or in an oven, or microwave
Chicken in Maple Syrup
Ingredients
1 onion peeled and sliced
3 fl oz red wine
2 tbsp wine vinegar
4 tbsp soy sauce
1 tbsp tomato puree
3 tbsp maple syrup
1 tsp ground ginger
1 tsp mustard powder
1 clove garlic crushed
1 chicken in 8 pieces
Method
1. Place sliced onion in the bottom of casserole dish or deep baking tin
2. lay the chicken skin side up over the onions
3. Place all the rest of the ingredients in a lidded jar and shake to combine or place in a jug and whisk together. Pour the sauce over the chicken, cover with foil or lid and place in the fridge for at least an hour, or better still, overnight to marinate
4. Roast in a pre heated oven gas mark 4/ 180C for an hour and a half covered, then 30 minutes uncovered. (You can keep it covered throughout if you prefer a softer chicken)
5. Serve with roast potatoes, parsnip puree and honey glazed carrots for a sweet and sumptuous New Year feast!
NB the sauce can be made a few days in advance and stored in a lidded jar in the fridge
****
Gingered Parsnip Puree
Ingredients:
1½ lb/675g parsnips
2 medium potatoes
(12oz/350g)
1 tsp ground ginger
2oz/50g hard marge
1 tsp salt
2 tbsp honey
Method:
1. Peel the parsnips and cut into 1” cubes. Peel and quarter the potatoes.
2. Drop the veg into a large pan of boiling salted water and cook until tender, about 20 minutes
3. Drain well, and puree the vegetables with the ginger, salt, marge and honey in a food processor or in the pan using a potato masher
4. Serve immediately or allow to cool and reheat in a microwave, 4 minutes on full power or 30 minutes in a hot oven (Can be kept warm on a hot plate if needed on Shabbat)
Pink Lady Apple Pudding
Ingredients
1 can apples 411g
2 eggs
2 pink lady apples peeled
Cored and thinly sliced
1 cup sugar
Juice of 1 lemon
¾ cups vegetable oil
Handful raisins
1 tsp vanilla essence
½ tsp cinnamon with 2tbsp sugar
1 cup SR flour
Method:
1. Mix the canned apples together with the sliced apples and add the lemon juice, raisins and cinnamon sugar.
2. Place the apple mix in a greased 10” ovenproof or foil dish
3. Beat the eggs and sugar well, add the oil, vanilla and finally the flour. Pour this batter over the apples and bake in a preheated oven at 160 C /Gas Mark 3 for 45 minutes
4. This can be served warm with custard or ice cream, or cold as a cake, dredged with icing sugar
Etz Chaim communal honey cake bake with Claire Brown and Rabbi Anthony Gilbert
HONEY CAKE
Ingredients
½ teaspoon bicarbonate of soda dissolved in 1 cup hot water
6oz (170g) caster sugar
2 eggs
1 cup of oil (use teacup if don’t have measuring cups)
3 rounded tablespoons golden syrup (Approx ½ tin) or 2 rounded tablespoons syrup and 1 rounded tablespoon honey
8 oz (230g) SR flour
2 teaspoons each of cinnamon and ginger
Method
1. Dissolve ½ teaspoon bicarbonate of soda in 1 cup of hot water
2. Beat together the eggs and sugar in a large mixing bowl
3. Beat in the oil and syrup
4. Beat in the rest of the dry ingredients (flour and spices).
5. Add the water and mix to a smooth runny batter
Baked in a pre-heated oven at 180 C 350F or gas mark 4 in 2 greased and lined 1 lb loaf tins or one 8” round tins, for 55 mins to 1 hour
NB
1. This cake will taste its best if you can wait for at least two or three days before eating it. 1 week is the optimum time, as the cake matures and becomes more moist and tasty.
2. You can substitute golden syrup for honey if you prefer the taste.
How to make perfect Holishkies with Claire and find out more about Succot with Sephy and Vardi
Cooking with Claire - 26th May 2020
This week’s recipes:
Lebanese Aubergines with Chickpeas: Mnazaleh*
Anne’s Yoghurt Cake with lemon drizzle frosting
Cooking with Claire - 9th June 2020
This week’s recipes:
Claire’s Vegetable Lasagna
Whole Oat Crunchies
Cooking with Claire - 7th July 2020
This week’s recipes:
Shakshuka
Banoffee Pie
Bake and Learn September 2020 with Claire Brown, Seph Stern and Vardi Dansky
RECIPES
Honey glazed carrot batons
Chicken in Maple Syrup
Gingered Parsnip Puree
Pink Lady Apple Pudding
******
Honey glazed carrot batons
Ingredients
1kg Carrots
½ tsp salt
2 tbsp honey
2 tsp oil
Method
1. Pre heat oven to 180C gas mark 4
2. Peel carrots and cut into chunks batons
3. Place batons into an oiled ovenproof dish and sprinkle with salt, honey and oil. Give a good stir to combine
3. Cover securely with foil and bake in oven for 1 hour or until tender to an inserted sharp knife
4. This dish can be made in advance and reheated on a hotplate, or in an oven, or microwave
Chicken in Maple Syrup
Ingredients
1 onion peeled and sliced
3 fl oz red wine
2 tbsp wine vinegar
4 tbsp soy sauce
1 tbsp tomato puree
3 tbsp maple syrup
1 tsp ground ginger
1 tsp mustard powder
1 clove garlic crushed
1 chicken in 8 pieces
Method
1. Place sliced onion in the bottom of casserole dish or deep baking tin
2. lay the chicken skin side up over the onions
3. Place all the rest of the ingredients in a lidded jar and shake to combine or place in a jug and whisk together. Pour the sauce over the chicken, cover with foil or lid and place in the fridge for at least an hour, or better still, overnight to marinate
4. Roast in a pre heated oven gas mark 4/ 180C for an hour and a half covered, then 30 minutes uncovered. (You can keep it covered throughout if you prefer a softer chicken)
5. Serve with roast potatoes, parsnip puree and honey glazed carrots for a sweet and sumptuous New Year feast!
NB the sauce can be made a few days in advance and stored in a lidded jar in the fridge
****
Gingered Parsnip Puree
Ingredients:
1½ lb/675g parsnips
2 medium potatoes
(12oz/350g)
1 tsp ground ginger
2oz/50g hard marge
1 tsp salt
2 tbsp honey
Method:
1. Peel the parsnips and cut into 1” cubes. Peel and quarter the potatoes.
2. Drop the veg into a large pan of boiling salted water and cook until tender, about 20 minutes
3. Drain well, and puree the vegetables with the ginger, salt, marge and honey in a food processor or in the pan using a potato masher
4. Serve immediately or allow to cool and reheat in a microwave, 4 minutes on full power or 30 minutes in a hot oven (Can be kept warm on a hot plate if needed on Shabbat)
Pink Lady Apple Pudding
Ingredients
1 can apples 411g
2 eggs
2 pink lady apples peeled
Cored and thinly sliced
1 cup sugar
Juice of 1 lemon
¾ cups vegetable oil
Handful raisins
1 tsp vanilla essence
½ tsp cinnamon with 2tbsp sugar
1 cup SR flour
Method:
1. Mix the canned apples together with the sliced apples and add the lemon juice, raisins and cinnamon sugar.
2. Place the apple mix in a greased 10” ovenproof or foil dish
3. Beat the eggs and sugar well, add the oil, vanilla and finally the flour. Pour this batter over the apples and bake in a preheated oven at 160 C /Gas Mark 3 for 45 minutes
4. This can be served warm with custard or ice cream, or cold as a cake, dredged with icing sugar
Etz Chaim communal honey cake bake with Claire Brown and Rabbi Anthony Gilbert
HONEY CAKE
Ingredients
½ teaspoon bicarbonate of soda dissolved in 1 cup hot water
6oz (170g) caster sugar
2 eggs
1 cup of oil (use teacup if don’t have measuring cups)
3 rounded tablespoons golden syrup (Approx ½ tin) or 2 rounded tablespoons syrup and 1 rounded tablespoon honey
8 oz (230g) SR flour
2 teaspoons each of cinnamon and ginger
Method
1. Dissolve ½ teaspoon bicarbonate of soda in 1 cup of hot water
2. Beat together the eggs and sugar in a large mixing bowl
3. Beat in the oil and syrup
4. Beat in the rest of the dry ingredients (flour and spices).
5. Add the water and mix to a smooth runny batter
Baked in a pre-heated oven at 180 C 350F or gas mark 4 in 2 greased and lined 1 lb loaf tins or one 8” round tins, for 55 mins to 1 hour
NB
1. This cake will taste its best if you can wait for at least two or three days before eating it. 1 week is the optimum time, as the cake matures and becomes more moist and tasty.
2. You can substitute golden syrup for honey if you prefer the taste.
How to make perfect Holishkies with Claire and find out more about Succot with Sephy and Vardi