Pan-fried Red Mullet

This is a simple dish from the great Gordon Ramsey. Cook at the last minute - it only takes 5 minutes.

Ingredients >  4 filleted red mullet with the skin on (~400gm) >  2 Tbsp plain flour >  1/2 tsp ground cumin >   1/2 tsp ground ginger >  1/2 tsp ground cinnamon >  Sea salt and freshly ground black pepper >  2-3 Tbsp olive oil

Steps 1.    Mix together the dry ingredients in a shallow dish. 2.    Coat the fillets in this seasoned flour. 3.    Heat the olive oil in a wide frying pan until hot. 4.    Fry the fillets 11/2-2 minutes each side until golden brown and just cooked through. GR suggests serving it with saffron pilaf and tarator sauce. I served it with shakshuka veg without the eggs. Serves 4

Vegan chocolate cake with icing

Made for my vegan granddaughter's birthday. I made this as a larger rectangle cake so it was shallower and needed a bit less time in the oven.

Ingredients - cake >  1 1/2 cups white flour >  1 cup white sugar >  1/4 cup cocoa powder >  1 tsp baking soda >  1/2 tsp salt >  1/3 cup vegetable oil >  1 tsp vanilla extract >  1 tsp balsamic vinegar >  1/2 cup water >  1/2 cup soy milk Ingredients - icing >  1 cup sugar >  6 Tbsp cornflour >  4 Tbsp cocoa >  1/2 tsp salt >  1 cup water (or mix with vegan cream or milk) >  2 Tbsp oil >  1/2 tsp vanilla essence

Steps 1.Heat oven to 170 deg. C and lightly grease a 9"x5" loaf pan 2. Put a sieve over a large bowl and put in all the dry ingredients. 3. Shake the sieve until all the ingredients are in the bowl. 4. Add the wet ingredients and mix together until smooth 5. Pour into the prepared pan and bake for ~40-45 minutes. 6. Remove the cake from the oven and let cool. Icing 7. In a medium size saucepan, mix together the sugar, cornflour, salt and cocoa 8. Whisk in the water.  9. Heat over a medium heat, stirring all the time, until it is thick and starts to boil. Boil for one minute only. 10. Remove from heat and stir in the oil and vanilla. 11. Cool and only then spread it on the cooled cake. 12.Decorate with hundreds and thousands, etc.

Chia Pudding

Healthy! I tend to make enough for two days in each batch.

• 2 drops almond essence
• 1/2 tsp honey
• 1 Tbsp chia seeds
• 1/4 cup soy milk (or other milk alternative)

1. Put into a small jar, mix and then cover and shake well.
2. Put in the fridge for 10 hours (overnight).

Poppy seed filling for Hamantaschen

I haven't got the vegan pastry as good as I want it yet, but I do need to remember the filling (which was delicious) for next year.

Poppy Seed Filling Ingredients:

• 6 tbsp poppy seeds, ground into a meal 

• 3 tbsp maple syrup {or honey, agave, etc.}

• 1½ tbsp non-dairy butter of your choice (~ 21 gm)

• 1 tsp pure vanilla extract

• ⅛ tsp salt

• 3 tbsp raisins

Instructions

Place all filling ingredients in a food processor and process until combined.

Pastry - 

Try this version from Haaretz next year.

Ingredients

75 ml. oil

70 grams sugar

160 grams coconut cream

300 grams flour

1 teaspoon baking powder

Instructions

1. Add oil and sugar to mixing bowl with an attachment for stiff dough. Mix a little and add coconut cream and flour. Mix until a dough is formed.
2. Transfer dough to floured surface; make a square, cover in plastic wrap and freeze for one hour.
3. Take dough out of freezer, roll out dough on floured surface and cut circles with a ring.
4. Put half a spoon of your filling in the middle of the circle and fold into a triangle.
5. Put hamantaschen in freezer for 15 minutes.
6. Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).
7. Bake hamantaschen for 12 minutes.
8. Remove from oven for cooling, sprinkle with icing sugar and serve.