Homemade Teriyaki Sauce

I was looking for something new to throw over chicken breasts and somehow I came across a teriyaki chicken with home made sauce. Now I cannot for the life of me find that recipe, so in the interest of not forgetting, I am writing it down (from memory so it may not be perfect).

Gratuitous picture of my dog, because I never got a picture of the sauce…
Homemade Teriyaki Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Side Dish
Author: Gina
Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar I used coconut sugar
  • 1 tbsp grated ginger
  • 1 tbsp crushed garlic
  • 1 tbsp corn or potato flour mixed with a bit of cold water to make a watery paste
Instructions
  1. In a small sauce pan, add all ingredients except corn/potato flour paste. Bring to the boil.

  2. Lower heat and simmer for 5-10 minutes until sauce begins to reduce.

  3. If you want a thick sauce, now is the time to add the corn/potato flour. Mix well so no lumps for. 

    If you want a thin sauce, leave out this step.

Recipe Notes

Serve as a dipping sauce or pour over chicken breasts, cover and bake.

Yogurt = cheese. No, really!

What happens when you ask your husband to by you plain yogurt to go with your muesli and instead of coming back with the 500ml bottle you were expecting he presents you with a 3L bottle instead?

You ask FB for recipes to use up the yogurt, that’s what.

You also get some great options.

  • Fruit yogurt smoothies
  • Frozen berry yogurt drops
  • Yogurt chocolate chip muffins
  • Tsatsiki
  • Yogurt pancakes (which I made last night and were delish)
  • And a half dozen suggestions to make Labneh cheese

After doing a bit of research and buying a brand new pair of knee high stockings I set about making cheese. It was really really easy and I will definitely be making more of it!

Look closely, you can see the liquid draining out the stocking

 

Cream cheese!

 

Labneh balls rolled in sweet chili mix, rosemary & garlic mix and a few plain ones for the kids.

 

Labneh Cheese
A simple and delicious Lebanese style cream cheese
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Ingredients
  1. 1 cup full cream (or high fat percentage) plain yogurt
  2. pinch of course salt
  3. cheesecloth (or a pair of new knee high stockings - I used 20 denier)
  4. a colander or large sieve
  5. a bowl big enough to fit the colander/seive
Instructions
  1. Place your colander into your bowl and then your cheesecloth over your colander.
  2. If you are using stockings, double them up and get someone to hold them open for you.
  3. Mix your salt and yogurt together.
  4. Spoon or pour your yogurt into the cheesecloth/stockings.
  5. Tie the top of the cloth/stockings closed at the top, squeezing the yogurt towards the bottom as you go.
  6. Now you can either leave the cloth/stockings in the colander as is or you can hang them above the colander and let gravity help (I hung mine from the kitchen tap).
  7. Leave your yogurt to drain for at least 24hrs, the longer you leave it the firmer the cheese will be.
  8. You can leave it out on the counter (in winter) or in the fridge if its too warm.
  9. When you are ready to unveil your cheese, give it one last squeeze to remove any residual liquid and then, over a plate, unwrap the newly formed cheese.
There are a few options once your cheese is ready
  1. You can place it in an airtight container in the fridge and use it as a plain cream cheese spread.
  2. You can roll the cheese into small balls and then roll the balls into various herb and spice mixes before placing in an airtight container in the fridge.
  3. You can roll the cheese into small balls and then place them in a glass jar with a well sealing lid. Top the balls of cheese with a high quality olive oil to preserve them. You can also add various herbs and spices to the oil to infuse the cheese with flavour.
Other options
  1. You can also add your herbs and spices to the yogurt before draining if you like which will give you a flavoured cream cheese when you are done.
Adapted from various recipes on the web
Adapted from various recipes on the web
A Bit of This A Bit of That https://gnatj.com/

Dairy Free Peppermint Tart

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.

Fresh mint in closeup

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.

Here is the recipe.

Dairy Free Peppermint Tart
A dairy free take on my traditional Peppermint Crisp Tart
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 tub dairy free cream such as Rich's
  2. 1 jar Biscoff Lotus spread (or any dairy free sweet spread)
  3. 1 packet of plain biscuits
  4. 1 large slab of dairy free chocolate, broken or crumbled into small pieces
  5. A few drops of peppermint extract
Instructions
  1. Place the cream and a few drops of peppermint extract in a bowl.
  2. Whip the cream until it forms stiff peaks.
  3. Place a single layer of biscuits on the bottom of a large square/rectangular dish.
  4. Microwave the Lotus spread for a few seconds for easy pouring.
  5. Cover the biscuits with a layer of Lotus spread.
  6. Sprinkle half the crumbled chocolate over the Lotus layer.
  7. Add a thin layer of whipped cream.
  8. Add another layer of biscuits.
  9. Add another layer of Lotus spread.
  10. Cover with a thick layer of whipped cream.
  11. Sprinkle the remaining chocolate over the top of the cream.
  12. Cover and refrigerate until you are ready to serve.
Notes
  1. I used a dairy free bitter chocolate, if you really want it to taste like Peppermint Crisp then look for a dairy free 'milk' chocolate or non bitter chocolate. Personally I liked the bitter contrast to the sweet Lotus spread and the minty cream.
A Bit of This A Bit of That https://gnatj.com/

Peanut butter ice cream

I usually make ice cream in my churner but that requires some forethought and planning and since this was a last minute decision I went will a ‘no cook’ ice cream. 

image

Basic ice cream recipe with peanut butter
A simple 'no cook, no churn' dairy free ice cream
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 1 box dairy free cream
  2. 4 eggs separated
  3. Half cup caster sugar (I use sugar replacement to make it diabetic friendly)
  4. Splash of vanilla
  5. Any addition you like I.e.
  6. Peanut butter
  7. Crushed biscuits
  8. Fruit
  9. Chocolate
Instructions
  1. Whip egg whites until soft peaks form.
  2. Slowly add in sugar and blend gently.
  3. Add egg yolks and vanilla.
  4. In a separate bowl beat cream until about double in size.
  5. Combine both bowls together.
  6. Gently fold in your addition. I used about 3 tablespoons of sugar free smooth peanutbutter.
  7. Place in freezer proof dish, cover well and freeze for at least 2 hours.
A Bit of This A Bit of That https://gnatj.com/

Pumpkin!

My mommy in law sent me a recipe for pumpkin bread and last night I finally managed to make it.

The original recipe called for 3 cups of sugar and white flour. Since Paul is diabetic I switched things around a bit so he could also enjoy it.

When I started writing up this post I realised that I had only taken a quick picture of the breads before going into the oven.

bread

The loaf I brought to work went so quickly I didn’t have a chance to take a picture either. So I asked Paul to take a quick picture and send it to me.

Why I was surprised when he didn’t just send a quick cell phone pic is beyond me. I know better.

What follows is the gorgeous styled photo shoot he did.

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

And now for the recipe.

Pumpkin Bread
Yields 2
Yummy, sweet pumpkin bread
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 cups cooked, mashed pumpkin
  2. 2 cups sugar replacement (original recipe calls for 3 cups sugar)
  3. 1 cup oil
  4. 4 eggs
  5. 2/3 cup water
  6. 1 and 1/3 cup white flour
  7. 2 cups wholewheat flour (original recipe was all white flour)
  8. 1 and 1/2 teaspoons salt
  9. 1 teaspoon nutmeg (I didn't have so I left it out)
  10. 1 teaspoon cinnamon (I didn't actually measure, I just poured a whole lot in)
  11. 2 teaspoons baking soda
  12. 1 cup chopped nuts (I used almonds since that's what I had on hand)
Instructions
  1. Heat your oven to 180C.
  2. Prepare 2 bread tins.
  3. Cook your pumpkin and then drain and mash it.
  4. Add all the ingredients to a large mixing bowl and mix until well combined.
  5. Split the mixture between the 2 tins.
  6. I kept a little back and used my 4 teeny tiny little miniature bread tins, just for fun.
  7. Bake for between 45 minutes to an hour. I stuck with Hilary's suggestion of an hour (I put the mini tins in for the last 20 minutes).
Notes
  1. Enjoy hot out the oven with melted butter.
  2. Its equally as good, cold the next day.
A Bit of This A Bit of That https://gnatj.com/

#Zombieprompts Week 14

Share your best soup recipe.

We’ve just seen the end of winter here in the Northern Hemisphere (good riddance!) so no more soup for us. Although chicken soup is always welcome, even in 40¬įC weather.

chicken-doctor-people-soup-prescription

This winter I made a few ‘throw everything in the pot’ soups and they all actually turned out really well.

In my opinion there are a few basic steps that MUST happen in order for any soup to be good, regardless of the ingredients.

  • Onion. Diced finely and fried until golden. Every soup should start with this as a base.
  • Herbs. Dried or fresh or frozen. You can use whatever you have on hand and don’t be shy, the more the merrier.
  • Time. You cant rush a good soup. Cook your veggies on a lower heat for longer. If you can, make your soup the day before you need it. Soup always tastes better the next day.

So, here is a basic recipe. You can adapt it depending what veggies you have in your fridge.

'Throw Everything In The Pot' Soup
A thick, smooth soup, perfect with fresh bread. The recipe below includes veggies I happen to have in my fridge at the time of writing this.
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Ingredients
  1. 2 tablespoons olive oil (I use 2 'ice cubes' with chopped herbs from my freezer, very Pinterersty of me)
  2. 1 large onion, diced
  3. Herbs such as rosemary, thyme, cilantro, mixed Italian herbs, basically whatever you have on hand
  4. Garlic, either fresh, chopped or garlic powder
  5. Salt & pepper to taste
The following veggies are not set, use all or some or add what you have
  1. Potatoes, peeled and cubed
  2. Sweet potatoes, peeled and cubed
  3. Carrots, peeled and chopped into chunks
  4. Turnips, peeled and cubed
  5. Leeks, leaves chopped off, cut into 1 cm thick slices
  6. Celery, leaves chopped off, cut into 1 cm thick slices
  7. Water to cover chopped veggies
Instructions
  1. Once you have washed, peeled, diced and chopped all the veggies, add your olive oil and onion to a large pot and saute until golden.
  2. Add remaining veggies to the pot and sprinkle with the herbs, salt and pepper.
  3. Stir the veggies until they are all coated in the oil and spices.
  4. Keep stirring the veggies every 5 minutes or so until they are all heated through and starting to soften.
  5. Add enough water to the pot so that all the veggies are covered. I usually add about 1 cm above the veggie line.
  6. Turn down your heat to a simmer, cover the pot, leaving a small gap to allow steam to escape and simmer for an hour or longer until veggies are soft and falling apart when poked with a fork.
  7. Remove soup from heat and allow to cool slightly.
  8. You can leave the soup at this point and have a chunky broth or you can blend the veggies with a stick blender which is what I do.
  9. Reheat the soup when you are ready to eat.
Notes
  1. You can really add any veggies you want to this soup, peppers, squash, pumpkin, you name it you can add it.
A Bit of This A Bit of That https://gnatj.com/

Cooked as a cucumber.

Last night Paul made a chicken stir fry for dinner. He used carrots, red and green peppers and cucumber.

Stir fry

Cucumber?

At first I couldn’t figure out what it was. I thought it may have been the zucchini I got in the last veggie order but those where yellow and this was green. Eventually Paul told me what it was.

And it was delicious!

I would never, ever have thought about cooking cucumber. To me its a salad veggie. Served sliced and cold. Or a snack with peanut butter to dip it in. Cooking it has never been a thought before.

But it was delicious!

So I Googled and I found a few recipes I want to try out.

Sauteed Cucumber

Baked Cucumber

Roast Cucumber

Do you have any recipes that involve cooking cucumbers? Please leave them in the comments below.

Our first proper family Shabbat!

Last night was the first time we have had a shabbat dinner in MY home with my mom, my brother and I around the table.

Even though Paul and I have had our own home together for the last 10 years, its only been in the last 2 years or so that we have been kosher. My brother Matt came to Israel about 10 years ago and is strictly kosher so when he did come to South Africa we always had shabbat dinner at my moms house.

Last night, our family of four was joined by my brother, his wife, his mother in law and my nephew, my mom who is here visiting and my sister from another mister and her other half.  11 people around my table. Naches. It just doesnt get any better than last night!

shabbat candles
How beautiful are our Shabbat candles? One set for each family last night.

My mom and I spent the afternoon cooking a feast and I think we really outdid ourselves.

Our menu:

  • Challah
  • Slow pot roasted beef with onions and potatoes (recipe below)
  • Teriyaki chicken wings and legs with chopped cashews
  • Rice
  • Chickpea and red onion salad
  • Roro brought her famous Quinoa salad (click the link and scroll down for the recipe)
  • Peppermint crisp tart
  • Chocolate mousse
  • Diabetic friendly apple crumble
  • Diabetic friendly choc vanilla ice cream

Supper was amazing. We ate so much I had to literally sleep on my back last night ūüôā

The best part though was having my entire family around me. Those I was born to and those I chose. Thats what makes shabbat special.

Slow Pot Roasted Beef
Serves 10
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 1.2kg chuck roast (or any meat that can be slow roasted)
  2. Brown onion soup powder
  3. 1 onion, thinly sliced
  4. 5 large potatoes, peeled and cut into quarters or eighths
  5. salt
  6. pepper
Instructions
  1. Heat your oven to 200C
  2. Dissolve two tablespoons soup powder in a litre of boiling water and set aside
  3. Place your sliced onions in the bottom of a large roasting dish (preferably one with a lid, you can cover the dish with foil though)
  4. Place your meat on top of the onions, fat side up
  5. Liberally sprinkle the salt and pepper over the fat of the meat
  6. Place the potatoes around the meat
  7. Put the dish in the oven, uncovered at 200C for 20 minutes
  8. Remove the dish from the oven and pour the stock mix over the meat and potatoes, cover the dish with the lid or with foil
  9. Turn down the oven to 140C and place the dish back for 2 hours 30 minutes
  10. Uncover the dish and cook for a further 30 minutes to an hour (until the fat has gone brown and crispy) at 180C
  11. Remove meat from dish and allow to sit for 20 minutes, then slice and return to the dish to serve
Notes
  1. In my opinion the fat makes this dish. A piece of meat with a nice thick slab of fat on top is ideal. Not healthy but ideal. For a healthier version get a piece without too much fat on top.
A Bit of This A Bit of That https://gnatj.com/

Peppermint Crisp Heaven

My mom brought a veritable sweet shop with her when she arrived in Israel, Chomps, Tex, Smarties and of course Peppermint Crisp.

1024px-Peppermint-Crisp-Split

I remember biting off the ends of the Peppermint Crisp and sucking milk through it like a straw as a kid. Good times.

So while mom is here we decided to make a Peppermint Crisp Tart for pudding.

Peppermint Crisp Tart
A traditional South African dessert made with cream, caramel and Peppermint Crisp chocolate
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 tub whipping cream
  2. 1 can caramel (or make your own by boiling a can of condensed milk. In Israel I used a tub of ready made dulce de leche)
  3. 1 packet of coconut biscuits (Tennis biscuits in SA, in Israel I used vanilla petit biscuits)
  4. Milk for soaking biscuits
  5. 1 large slab of Peppermint Crisp,crumbled. (Any peppermint flavoured chocolate would do)
Instructions
  1. Whip the cream until it forms stiff peaks
  2. Dip the biscuits briefly in the milk and place in a single layer on the bottom of a large square/rectangular dish
  3. Cover the biscuits with a layer of caramel
  4. Sprinkle half the crumbled Peppermint Crisp over the caramel layer
  5. Add another layer of dipped biscuits
  6. Add another layer of caramel
  7. Cover with a thick layer of whipped cream
  8. Sprinkle the remaining Peppermint Crisp over the top of the cream
  9. Cover and refrigerate until you are ready to serve
Notes
  1. You can mix a bit of the caramel into some of the cream and include a layer of caramel cream in the middle of the tart.
A Bit of This A Bit of That https://gnatj.com/

Matza Lasagna Recipe

I got the original recipe from an acquaintance of Pauls.

I modified it out of neccesity. ¬†Here goes…

Ingredients

  • 6 large squares ¬†of matza
  • 2 eggs
  • 1 tin tomato onion mix
  • 500gm mozzarella, grated
  • 1 tub cottage cheese
  • Any vegatables you like (I used baby marrow, butternut, pumpkin and patty pans)
  • Salt, pepper and italian spices

Method

Cook all vegatables (dont burn them!)  Soak the matza pieces in boiling water for 30 seconds. Beat the egg and mix in the salt, pepper and spices.  In a lasagna dish, cover the bottom with a third of the tomato onion mix.  Dip the matza pieces in the egg mixture to coat them and lay them two slices thick over the tomato mixture.  Layer a third of the veg and a third of each cheese.  Repeat until all ingredients are finished.  Pour the remaining egg mixture over the top.  Bake at 180 Celsius for about 30 min.  Enjoy!