Rosh Chodesh Moons

I was asked for a dessert for Rosh Chodesh.  The Jewish calendar follows the moons cycle... 

These little chocolate puff pastry croissants are so easy to make and oh my goodness so delicious!!! 

To Make...

Ingredients:

roll puff patry

sugar and cocoa mixture (1/2 cup sugar and 1 Tbls cocoa)

Method:

Roll out the puff pastry and cut into squares.  Then cut the squares into quarters and each quarter in half to make little triangles.  It kinda looks like the Union Jack ;)

put some of the cocoa/sugar mixture in the middle of each triangle...

...and roll.

place on a baking sheet and shape into a 'C'.

Paint with beaten egg and bake in preheated oven set to 180C(360F)

Allow to cool

May you all have a Wonderful Shabbos and a Chodesh Tov!

Orit Taback

xxx

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Parshas Korach

In Parshas Korach we learn that Korach, Dasan and Aviram, start a rebellion against Moshe.  The ground splits open and swallows Dasan and Aviram.  Korach is by the entrance to the Mishkan.  Afire consumes him and he is pulled into this hole in the ground.  

These are Earth Quake cookies.  

they are chocolate cookies, rolled in icing sugar, and when baked, expand and give the earth quake look.

A few weeks ago, my sister sent me this picture...

A peak into her oven.  Straight away I thought of Parshas Korach- I mean seriously? How brilliant? Earthquake cookies? 

So I set to the kitchen... and baked... and baked... and none of my recipes looked as perfect as my sisters cookies!

I mean they were yum and all... but I mean really? look at them...a little nebbech right?

SO..... I admitted to defeat... Got my sisters recipe... and pictures... and here they are!

She adapted the recipe from Kosher by designs Zebra cookies...

Ingredients:

1/2 cup oil

2 cups sugar

2 cups flour

1 cup cocoa powder

4 large eggs

1 tbls instant coffee powder

2 tsp vanilla essence

2 tsp baking powder

icing sugar for rolling

Method:

1.  Mix all the ingredients together excluding icing sugar.  

2.  Roll ping pong size balls from batter.

3.   Roll in icing sugar

4.  Place on greased baking tray

5.  Bake in preheated oven (180 C- 360 F)

Bake for 15-20 minutes... 

Wishing you all a wonderful Shabbos!

Orit

p.s. Thanks Leeat!

XXX

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Parshas Shlach

In this weeks Parsha, we learn about the spies going into Eretz Yisrael to scout the land.  They describe giant people carrying giant fruit.  This is a pull apart babke shaped into grapes.

Babka Recipe

Ingredients:

1 pkt dry yeast

1/4 cup warm water

2 and 3/4 cup flour

1/4 cup sugar

1/2 tsp salt

4 Tbls margerine

1/3 cup coconut cream (or juice or water)

2 eggs

1 tsp vanilla essence

Filling:

1 cup sugar

1 Tabls cinnamon

4 Tbsp margerine

Method:

1.  Activate yeast by placing in bowl with the warm water and a tsp sugar.

2.  In a saucepan place the coconut cream and margerine and melt over low flame.

3.  remove from heat and add vanilla essence.  

4.  In a mixmaster, using a pedal attachment stir 2 cups flour, sugar and salt.

5.  Pour the coconut cream mixture and the yeast mixture into the dry ingredients and mix on low until just mixed.  Add the eggs and continue to mix on medium until eggs are incorporated.

6.  Add the remainder of flour (3/4 cup) and mix for about 2 minutes.  The dough should be a little sticky at this point.  If its too sticky add a bit more flour and mix.

7.   Place the dough in a large, greased bowl and cover with plastic wrap.  Keep in warm place till its doubled in size (about 1 hour).

8.  Divide the dough into lots of little balls as shown bellow.

9.  Flatten each ball into a small circle with hands.

10.  Melt the margerine from the filling and mix the sugar and cinnamon in a dish.  First spread some of the melted margerine,

then sprinkle at least 2 tsp of the sugar mixture (yes 2!!)

11.  Pinch sides up and for a ball.  place on greased oven proof dish.

Carry on doing this until you have a bunch of grapes.  

12.  While the oven is pre-heating to 180 degrees C (360 F) allow the 'grapes' to rise again for about 15-30 minutes.  

13.  Bake for about 30 minutes or until golden brown.

Serve warm! 

Hoping you have a wonderful Shabbos

Orit 

XXX

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Parshas Behaaloscha

The Jews complained that in Mitzrayim they got meat.  Here in the desert all they got was the 'mann'.  They missed having meat.  Hashem with all the patience in the world, gave us the 'slav' every evening.  This was a bird- the meat.

These are little marshmallow birds..

NO WAIT!

don't close the page thinking marshmallows are too hard to make.  

These are OH SO EASY you wont believe!

Not to mention Oh So Yummy!

Marshmallows Recipe

Ingredients:

3 Tbls powdered gelatine

1 cup cold water

1 cup sugar

1 cup icing sugar

1/4 cup syrup

2 egg whites

pinch salt

10 ml vanilla essence

Method:

1.  Soak the gelatine in half a cup of water.

2.  In a non stick pan, place the honey, sugars and other half cup water.  Heat and stir until the sugar is melted.

3.  Allow this syrup to boil for 6-7 minutes

4.  In the meantime, start whisking the egg whites and salt until soft peaks form in a large bowl. 

5.  Turn the mixer back on and add the prepared syrup gradually to the egg white mixture.  

6.  While still beating, add the gelatine mixture and vanilla. 

7.  Leave the beater on and allow to mix for another almost 10 minutes.  The mixture will get thicker and at least double in volume.

That's all it takes to make the marshmallow.  Now to shape.  If you just want marshmallow squares, line a dish with baking paper, grease and VERY generously cover with icing sugar.  pour the mixture in and allow to set over night.

To make the Birds... 

1.  Fill a piping bag with the mixture.

no tip is necessarily. 

2. Line a tray with baking paper.  Grease and generously cover with icing sugar.

3.  Squeeze a tear drop shape for the body by pulling back after squeezing.

4.  For the head squeeze a small ball out pulling back and then forward.

Allow to stand over night.  sprinkle with icing sugar before removing to stop them from sticking to your fingers and each other.

To make the eyes, dip a food paint brush/tooth pick/ear bud in food colouring and paint the eyes.

That's it!!

Wishing you a wonderful Shabbos!!

Orit 

XXX

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Parshas Nasso

In Parshas Nasso, we learn about a 'Nazir'. When a man or woman take upon themselves to be a 'Nazir', they have to abstain from grapes and all grape products.  This includes wine, grape juice, vinegar etc.  

They may not even go to parties or through a vineyard in order not to be by mistake have some of the grape products.  

This grape tart is great in looks and taste.  It is so easy to make, and will undoubtedly become a family favourite.  

Tart Crust Recipe

Ingredients:

1 1/2 cups flour

pinch salt

1/2 cup margerine

1/4 cup sugar

1 large egg (lightly beaten)

Method:

1.  In the bowl of a mixer, beat margarine till soft

2.  Add sugar and beat for a few minutes.

3.  Gradually add the beaten egg while still beating.  

4.  Add the flour and salt and beat just until it forms a ball.

5.  Flatten the ball into a disc shape and wrap with plastic wrap.  refrigerate for 30 minutes. 

6.  Place the disc on a lightly floured surface and beat with a rolling pin just to soften a bit.  Roll out just a bit and place the disc in a greased pie dish.

7.  Pressing from the center going up fit the dough to the dish, filling in the cracks and spaces with the extra dough that you push up.

8. Lightly prick the bottom of  the dough with a fork.  This is to prevent the middle from rising too much.

Cover with cling wrap and refrigerate for 30 minutes.

9.  Preheat oven to 200 degrees C(400 degrees F).  Place crust in middle shelf.  reduce heat to 180 C (
360 F) and bake for another 15 minutes- or until sides turn a golden brown.

10.  Beat apricot jam with a dot of water using a spoon until runny.  Paint the bottom of the Tart Crust with the jam and set aside to dry.  This will prevent the filling from making the tart soggy.

Filling:

Follow the instructions of your custard powder.  Exchange milk to rice milk to make this into a parev dessert.  Pour into the crust.

Let it set for a few minutes.

Wash and dry the grapes and remove from stems.  Place on top of custard first with one layer and then a second layer of grapes.  

Using the pastry brush, brush more of the apricot jam over the grapes.  This will give it a glazed look.  I didn't cover completely as I thought it looked rather nice without too much of the gloss.

Wishing you a wonderful Shabbos!

Orit

XXX

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Parshas Bamidbar

Parshas Bamidbar.... The first parsha of the forth book of Chumash.  It chronicles the Jews time in the Desert - Its literal translation- In The Desert.  

I wanted to make a cake that looks like a desert, and then to decorate it with sweets to show where the Jews were camped around the Mishkan.  I didn't get to do the sweets.  But the cake really does resemble a desert.  

So what is this cake?  

Its a 3 layer Halva cake.  

Layers of sponge cake, chocolate ganache and shredded Halva.  

Then using a sharp knife cutting off the edges to neaten it up.

For the top, I first rubbed some of the left over sponge cake together and sifted to a fine 'flour'.  And added some more shredded Halva on top of that.

Wishing you a wonderful Shabbos!

Orit

XXX

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