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Food, Wine, Company

Recipes from ESRA's New Community Cookbook

Photos by Mockup Graphics on Unsplash

PEAR AND ZUCCHINI SOUP

RECIPE BY IRENE GEE

SERVES 6

Ingredients

2 tablespoons canola oil

5 dark green zucchinis

1 large onion, chopped

2 leeks, chopped

2 large pears, peeled and chopped

2 large potatoes, peeled and chopped

2 cinnamon sticks or

¼ tsp dried cinnamon

1 bay leaf

3 cups of pareve chicken stock

½-¾ cup coconut milk
½ teaspoon lemon zest

Method

  1. Heat the oil, add the onions, leeks, zucchini and cook covered until soft.
  2. Add the potatoes, pears, cinnamon, bay leaf, lemon zest and stock. Simmer for 20 minutes until all the vegetables are soft.
  3. Remove from heat and revoke the cinnamon stick and bay leaf.
  4. Liquidize and add the coconut milk. Add salt or sugar if necessary.
  5. Serve hot or cold with a swirl of cream if desired.
  6. Note – the pears may be replaced with golden delicious apples if preferred.
Photo by Erda Estremera on Unsplash

RUM AND RAISIN CHEESECAKE CHOCOLATE CRUST

RECIPE BY BARBARA NATHAN

SERVES 6-7

Ingredients

FOR CRUST

150 g plain flour
25 g cocoa powder
50 g icing sugar
75 g unsalted butter (melted)
1 tablespoon water

FOR FILLING:
200 g tub of cream cheese
248 ml double cream
50 g icing sugar
125 g raisins
3 tablespoons rum

Method

  1. Heat the oil, add the onions, leeks, zucchini and cook covered until soft.
  2. Add the potatoes, pears, cinnamon, bay leaf, lemon zest and stock. Simmer for 20 minutes until all the vegetables are soft.
  3. Remove from heat and revoke the cinnamon stick and bay leaf.
  4. Liquidize and add the coconut milk. Add salt or sugar if necessary.
  5. Serve hot or cold with a swirl of cream if desired.
  6. Note – the pears may be replaced with golden delicious apples if preferred.
Photo by Mockup Graphics on Unsplash

FISH AND BROCCOLI BAKE

RECIPE BY MARISE GORDON 

SERVES 6

Ingredients

225 g broccoli

Salt and pepper

400 ml crème frâiche

1 tablespoon cornflour (less if crème frâiche is full fat)

85 g Parmesan grated

2 teaspoons Dijon mustard

350 g salmon inI 2 inch cubes

350 g white fish in 2 inch cubes

Breadcrumbs

Method
  1. Trim broccoli into small florets. Boil 3-4 minutes and refresh in cold water.
  2. Mix the cornflour with a few tablespoons of crème frâiche then add the rest of the crème frâiche, half the cheese and all the mustard.
  3. Fold in the fish and broccoli and season well. Spoon into an ovenproof dish..
  4. Sprinkle the top with breadcrumbs and remaining cheese.
  5. Bake at 200ºc for 20-25 minutes.
 

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Monday, 18 October 2021

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