Parshas Vayelech

In This weeks parsha we learn the last mitzvah in the Torah... that is the mitzvah of every Jew writting their own sefer Torah!

So of course I made...puff pastry torah scrolls!

Roll out the dough and cut into strips.

Fill the ends with a mixture made of 1/2 cup sugar 1/2 tbls cocoa

Roll

Egg wash...

And bake!  See how puffy they are?

Using the back of a spoon press the middle down.

walla!

Wishing you a wonderful Shabbos!

Orit

XXX

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Parshas Nitzavim

In this weeks parsha, we learn that we must keep the Torah and its mitzvos from the heart.  

I made heart shaped cookies and filled them with parlinutta chocolate spread.  

Cookie Dough Recipe:

4 cups flour

2 tsp cream of tar tar

1/2 tsp baking soda

1/2 tsp salt

1/2 cup margarine

3/4 cup sugar

1 egg

2 tsp vanilla essence

1/2 cup liquid (I used rice milk)

Method:

1. In a bowl mix the flour, cream of tart tar and baking soda.

2.  In the bowl of an electric beater cream the margarine and sugar.  

3.  Add the egg and vanilla essence.

4.  Add the 1/2 cup liquid and the flour mixture alternating until all in.

5.  Beat on high until well combined.

6.  Divide into 4 and form discs.  Cover with cling film and refrigerate for a few hours or over night.

When rolling out dough i found it very sticky so first covered the whole thing in flour and then rolled it out.  

7.  Cut out heart shapes and fill the bottom one with chocolate spread.

8.  Dipping your finger in water wet the top half and place over bottom one.

9.  Using a fork, press the ends together.

10.  Prick holes with a tooth pick for the steam to escape.

Bake in oven preheated to 180C (360 F) for 10-15 minutes or until starts turning golden.

Wishing you a wonderful Shabbos

Orit

XXX

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Parshas Ki Savo

In this weeks parsha we learn about the bikurim.  Every year, in the time of the Beis Hamikdash, the first of the crops were taken as bikurim to the beis hamikdash as gifts to Hashem.

These are 'wheat' shaped pretzels, dipped in sugar and cinnamon.  They are dangerously good!

Pretzel recipe:

Ingredients:

2 cups soya milk(or any parev milk)

2 pkts dry yeast

1/3 cup sugar

1/4 cup oil

4 1/2 cups flour

2 tsp salt

1/3 cup bicarbonate of soda

3 cups warm water

Koshering salt (optional)

melted margarine

sugar and cinnamon mixture (1 cup sugar 1 Tbls cinnamon)

Method:

1. Warm up the soya milk either in sauce pan on stove or microwave.  Either way be careful not to over heat.  This is for proofing the yeast and if its to hot it will kill the yeast.  

2. Once warm add the yeast.   

3.  When starts bubbling, pour into mixer bowl and add sugar and oil.

4.  Using dough hook start mixing and add 1 cup of flour at a time.

5.  Add salt now and carry on mixing till all incorporated

6.  kneed for 10 minutes.

7.  Place the dough in a well greased dish - grease hands as well so the dough doesnt stick to them.  

8. Cover with cling wrap and place in a warm place for 1 hour.  

9.  The dough should almost triple in size.

10.  Pre-heat oven to Maximum

11.  Punch dough down and divide into 24.  

12. Mix the warm water and bicarb together.

13.  Roll out the 24 pieces into log shapes.

14.  Cut slits into the dough at an angle.  Cut about 3/4 of way through.

15.  Turn the pieces in opposite direction creating a wheat like shape

16.  Dip in the bi carb solution and place on greased baking tray.

17.  bake in oven preheated to 180 C (360F) for about 10-15 minutes or until golden brown.

18.  Dip them in melted margarine and then into cinnamon sugar mixture.

Have a wonderful Shabbos!!

Orit

XXX

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Parshas Ki Seitze

In this weeks parsha we learn about the mitzvah of Shiluach Hakein.  This is the mitzvah where we chase the mother bird away before taking the eggs.  

These rice crispy cookie recipes take me all the way back down memory lane... My mothers very good friend Wanda Crouse used to make these, line a bowl with them and fill with ice-cream.  Then she used to slice it like a cake and serve.  One of my very first parsha desserts was a miniature version of her dessert decorated as Har Sinai for Parshas Beshalach.  you can see them here.

This time, I decided to make them into little nests and use baby marshmallows as the birds eggs...

Rice Crispy Dessert Recipe:

1/2 cup Margarine

150 grams chocolate

150 grams marshmallows

200 grams rice crispies

Method:

1.  In a large pot melt margarine, chocolate and marshmallow on medium heat.  Stir all the time. 

2.  Once all melted and mixed together, remove from heat and add the rice crispies.  stir with a wooden spoon.

3.  When its all well combined, put about 1 Tbls of the mixture into a cupcake paper cup and using the back of a tsp push the sides up leaving a dent in the middle.  If you find that it sticks to the spoon then wet the spoon and continue.

4.  Allow to set for about 2 hours before removing from paper cup holder.

5.  To make the eggs, fill with either baby marshmallows or even Jelly beans.

Wishing you all a wonderful Shabbos!

Orit

XXX

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Parshas Shoftim

In Parshas Shoftim we learn about the laws of a king...

how cute are these mini crown tarts? Filled with Pastry cream or if you dont have time, custard, and topped with cinamon stewed apples.

To make the crown, I once again used my famous easiest to use cookie recipe.  

Cookies Recipe:

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

1/3 cup water

5-51/2 cups flour

3 tsp vanilla essence

1/8 tsp almond extracts

3 tsp baking powder

Method:

1.  Beat eggs and sugar.

2.  Add oil and carry on beating

3.  Still while beating, add water, extracts and baking powder.

4.  Gradually add flour while beating until it becomes a doughy consistency.

5.  Roll into a sausage shape and with a rolling pin roll out a long strip.

6.  Using a sharp knife, cut a zigzag right through.  Cut The long strip into shorter ones to fit a crown into muffin trays.

7.  Bake in an oven preheated to 180C (350F) for about 20-25 minutes-or until it starts turning golden. 

8.  Once cooled, using a pastry brush, paint the inside of the crown with jam.  this is to seal it and to prevent it from getting soggy from the filling.

9.  To make the filling, you can either make custard following the instructions on the packaging and exchanging milk for rice milk, or you can make delicious pastry cream from scratch.  I posted the recipe for it here in Parshas Ve'etchanan.

You can either pour the custard into the crown,

or, onto the plate and place the crown ontop...

For the Apple...

1.  Dice 4  apples, pour 1 1/2 Tbls lemon juice, tsp cinamon and 2 Tbls sugar.  Mix well.  

2.  Place a frying pan on high heat.  When its hot add the apple mixture and 'saute' for 3-5 minutes. 

Allow to cool before assembling.

So so delicious!!

Hope you have a wonderful Shabbos!

Orit

XXX

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Parshas Re'eh

In this weeks parsha we learn about what animals are kosher.  Kosher fish have fins and scales.

Jelly Fish and chocolate fish filled with peppermint filling.

Parshas Eikev

In this weeks Parsha Moshe Rabeinu reminds us about the first and second Luchos... Apple Pie Luchus 

Hope you have a wonderful Shabbos!

Orit

XXX

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