I love cooking and baking for family and friends. Thank goodness, they seem to be happy to oblige by eating it all up. Then they ask for the recipes… I’ve decided to share them here. Enjoy!
Caramel Cream Pie
1 prepared graham cracker crust
1 packet of instant vanilla pudding
1 packed of instant caramel pudding
400ml low-fat milk
Pour the milk into a medium-sized bowl. Empty into it the contents of the two packets of instant pudding. Use the mixer (preferably at its highest setting) to blend the milk and puddings completely. It will become quite a thick cream.
Place the crust (still in its foil base) on a serving place. Pour the pudding mix into it and smooth the surface. Sprinkle generously with the caramel sweets.
Chill for several hours before serving (small slices — it’s very rich). Even better, freeze it and serve it as an ice-cream pie.
The whole point of this traditional Jewish dish (with many other names) is that it cooks very slowly — all day, in fact, or overnight. Take that into account when timing it for dinner or lunch. I suggest that you allow a minimum of 9-10 hours of cooking time for the optimal results.
chicken fat (you can use canola or other oils instead, but do NOT use olive oil)
medium (yellow/white) onions, sliced
4 garlic cloves, peeled
1.5 kg beef (e.g., neck or shoulder), cubed
8-10 potatoes, peeled & chopped (large pieces)
2 turkey necks
250gm whole wheat, barley or buckwheat (kasha) — thoroughly rinsed
1 raw egg per person, each pierced at the fat end
salt, black pepper
vegetable stock or water
Preheat oven to 150°C.
Sauté the onions slowly in chicken fat. Add in the garlic. Do not allow to burn.
Add the meat and let it brown on all sides.
Place the potatoes on the bottom of an ovenproof dish. Place the turkey necks on top.
Add the meat/onion/garlic mixture – juices and all – and season.
Add the grain. Place the eggs around the pot. Season.
Add stock and/or water to cover.
Place in the middle of the oven (preferably between 7 and 9 am). Check intermittently that the grain is submerged in the liquid.
After 6 hours, lower the heat to 100°C.
After 9-11 hours of cooking, it should all melt in the mouth.