By Lisa Stander-Horel and Tim Horel, April 3, 2014
This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.
Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)
My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.
Making your own hummus means that, with practice and by trial and error, you can flavour it just the way you want. Play around with the seasonings like garlic, tahini and lemon juice to obtain a hummus to your taste.
The tahini you use can dramatically affect the flavour of your hummus. Raw tahini is stronger while canned, roasted tahini has a milder, nuttier flavour.
This cake is very fast to make and can be put together in one bowl. It is also a healthier option and the carrots and pineapple count towards your ‘5 a day’ so ideal for family Purim celebrations.
Preparation Time: 15 minutes
Cooking Time: 1 hour
225g plain flour
2 tbsp poppy seeds
175g caster sugar
1 tsp bicarbonate of soda
Cakis are tiny savoury biscuits - perfect with a Purim drink. You can add all sorts of things to the basic recipe to flavour them such as green olives, anise seeds, sun-dried tomatoes, pickled cucumbers, nuts and anchovies. I have used olives, capers, jalapeno peppers and nuts.
V This is delicious with Greek yoghurt and topped with granola and blueberries. After the oat mixture has cooked, you can add whichever dried fruits you prefer. I love dried banana chips and pecans, but if there are other dried fruits, nuts or seeds you prefer feel free to use those.
Preparation: 20 mins
Cooking: 26-28 mins
The wonderful thing about sun dried tomatoes is they keep their flavour no matter the season. It is important that you use the dry tomatoes as the beauty of this recipe is that you can choose your own oil and herbs. Being Italian I like to add garlic, rosemary and capers but you can be creative with what you add. Use them in salads, on bruschetta, as pasta sauce and in may other ways.