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.
Cream Cheese Blintzes
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.
Diabetic Friendly Apple Crumble
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
Now, I have to admit, I have never made regular* ‘from scratch’ brownies. I’ve always used a box mix. Never again! I am never ever buying box mix brownies again. These were so easy and so amazingly yummy! Will definitely be making them again and again. And again!
Seriously decadent chocolate brownies
I used slightly different quantities, mainly because they are the amounts I had available. And it turned out ok, so I am giving you what I used. If you prefer, click on the link above for the original recipe.
250g softened margerine (I used marge since I wanted my dessert to be dairy free)
300g dark, milk free chocolate
6 large eggs
splash of vanilla extract
500g caster sugar (I used brown sugar that I whizzed in the blender to make it fine like caster sugar)
pinch of salt
300g chopped walnuts
In a large pan, over a low heat or in a double boiler, melt the margarine and chocolate (break the chocolate into squares so it melts evenly).
While that is melting mix your eggs, sugar and vanilla in a separate bowl.
Check on your butter and chocolate and give it a stir to make sure that it is melting properly.
Measure out your flour and add the pinch of salt.
Once your marge and chocolate are melted remove from the heat and let cool for a few minutes.
While it is cooling, throw the walnuts into the blender and whiz until they are mostly chopped finely, leaving a few larger chunks if you like.
Now, add the egg mixture to the chocolate mixture while beating with a hand held beater or in your mixer, the reason you are beating while pouring is so that the eggs don’t scramble in the hot chocolate.
Once that is mixed together well, add the flour a bit at a time until it is completely mixed in.
Lastly mix or fold in the walnuts.
In a deep pan lined with baking paper, pour in your mixture.
There will be mixture that doesn’t fit in the pan (regardless of how big the pan is, there WILL be left over mixture), make sure your kids are not around and using a spoon or spatula, scoop all that left over mixture into your mouth, thank me later!
Bake the brownies at 180°C for about 25 minutes. The top of the brownies will look pale and slightly bubbly.
Remove from the oven and allow to cool for an hour or so.
Slice the brownies straight in the pan, you should get about 32 pieces.
Serve with whipped dairy free cream and enjoy.
Oh! These are even better the next day, if any of them survive that long!
If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.
So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.
Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.
Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
Mix the melted butter into the biscuits.
Press the mixture into a greased dish and either bake for 8 min on 180°C or chill in the fridge for an hour.
Combine all the ingredients in a microwave proof bowl.
Place in microwave on high for 7 minutes, remove and beat.
Microwave for 5 minutes, remove and beat.
Microwave for 3 minutes, remove and beat.
This could be where I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes. It did thicken quite a bit.
Let the custard cool down, stirring occasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
Sprinkle cinnamon over the top.
Refrigerate for at least 3 hours so the custard sets.
Ice Cream (If your custard didn’t set this is the point where you turn it into ice cream)
Pour the unset custard into your churner and churn as per instructions.
Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.
I am going to attempt a new recipe for the melktert so watch this space!
I adjusted the recipe a little since I wanted it to be totally diabetic friendly (and also milk free).
Butter (for greasing) – I used spray and cook
2 tablespoons sugar – I used Simply Delish Suki Sweetener that I bought at Dischem
6 slices canned pineapple in juice (plus 3 tablespoons of the juice) – I had the tin of diabetic friendly pieces.
11 glace cherries – I just used enough to make it look nice
100g plain flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
100g soft butter – I used dairy free margerine
100g caster sugar – again, I used the Suki sweetener
2 large eggs
Heat the oven to 200°C and coat a 23cm cake tin with the butter or Spray & Cook. Nigella says not to use a springform or loose base tin. I only had a larger silicone ‘tin’. Next time I will use a smaller tin.
Sprinkle the 2 tablespoons of sugar or Suki on the greased base, I sprinkled it around then swooshed the tin around so it was spread evenly.
Arrange your pineapple slices on top of the sugar and place a cherry inside each piece and in between slices. I mosaic-ed the pieces of pineapple and dropped cherries randomly between them.
Place flour, baking powder, bicarb, butter, remaining sugar/Suki and eggs into a bowl and beat until smooth.
Add the 3 tablespoons of pineapple juice to the batter and mix well.
Gently pour the batter over the pineapples and cherries, it really will only juuuuust cover them so be gently when you spread it around.
Bake for 30 minutes.
Remove from oven and immediately ease a knife or spatula around the edge of the cake, place a plate or cake stand on top and quickly turn it upside down.