After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.
What better way to spend a cold morning than baking?
I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used.
Apple crumble was a go!
Hot Apple Crumble
4apples, peeled, cored and diced into 2cm chunks(I used Granny Smiths, you can use any type though)
1/4cupbutter or marge
Preheat the oven to 180C.
Place the diced apple, first lot of sugar and cinnamon, and the water into a pot.
Bring to the boil while stirring and then drop to a low simmer.
Keep stirring until the apples have softened.
Place apples and any syrup into a pie dish.
To make the crumble, using your hands, mix the flour, remaining sugar, butter, and cinnamon until the mixture looks like bread crumbs.
Pour the flour mixture over the apples in an even layer.
The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.
Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.
I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!
Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!
Traditional Coconut Ice
Super sweet, super sticky, coconut treats.
3dropsred food colouringyou can use any colour you like and even add flavouring if you want
Pour the condensed milk into a large bowl.
Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.
Keep mixing. The mixture will be very stiff. Keep going.
Line a square or rectangular, deep sided dish with baking paper.
Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.
Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.
Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.
Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.
Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.
Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.
You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.
So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.
I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!
As you all probably know, we keep a kosher home. That means that if we have a meat meal, the dessert needs to be dairy free.
This Rosh Hashanah, my brother hosted the meal, which was a feast of amazing chicken, deli roll, veggies and more, and I was making the desserts.
I really really wanted to make a Peppermint Crisp Tart (click on the link for the original recipe) but it needed to be parve/dairy free.
My one issue was finding a solid slab of dairy free peppermint chocolate. Not so easy apparently. You can get After Eights but the peppermint part is soft and I didnt think that would work. I found an artisan, bean to bar, locally made chocolate but I could not get the peppermint one for love nor money. Eventually I gave in and bought plain dairy free chocolate and then found a peppermint extract to add to the cream.
Another concern was what to swap the dulche de leche for. It had to be sweet but diary free and I came up with using Biscoff Lotus spread. I’m not sure this is available in SA but Im sure you can find some type of dairy free alternative.
All in all the dessert was a hit, everyone loved it and it was as close to a regular peppermint crisp tart as one could hope for.
Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.
Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.
I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.