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Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

Dinners under

Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

2 hours and 15 minutes

Canned fish (pilchard) biryani

Biryani recipes

Canned fish (pilchard) biryani

1½ hours

Amarula milk tart

Afternoon tea

Amarula milk tart

30 minutes, plus 4 hours setting time

Pepper steak pie

Beef recipes

Pepper steak pie

3 hours

Green goddess bagels

Avocado recipes

Green goddess bagels

Tracy’s potato latkes

Hanukkah recipes

Tracy’s potato latkes

20 minutes

Tracy’s root vegetable tzimmes

Hanukkah recipes

Tracy’s root vegetable tzimmes

40 minutes

Audrey’s chocolate brownies

Afternoon tea

Audrey’s chocolate brownies

30 minutes

Flapjack cheese platter

Boards and

Flapjack cheese platter

25 minutes

Tracy’s potato kugel

Jewish holiday

Tracy’s potato kugel

50 - 60 minutes

My father’s kneidlach

Jewish holiday

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Aunty Irene’s Orly Whip Cassata

Ice cream

Aunty Irene’s Orly Whip Cassata

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Aunty Irene’s Orly Whip Cassata

Serves 10

Difficulty Easy

Prep Time 10 minutes, plus freezing time (at least 6 hours or overnight)

Ingredients

1 cup Orly Whip or non-dairy creamer
4 large free-range eggs, separated
100 g caster sugar
A pinch of salt
1 t vanilla
50 g Parev black chocolate, chopped
50 g Glacé red and green cherries or nougat
50 g Toasted flaked almonds or almond praline, to decorate

Method

1. Beat the non-dairy creamer, egg yolks, caster sugar, salt and vanilla until stiff.

2. In a separate bowl, beat the egg whites until stiff but not dry.

3. Fold the egg whites into the cream mixture, then add the chocolate, cherries and nougat.

4. Freeze overnight in a large glass bowl.

5. Serve with a baked dessert of your choosing, some fruit coulis or just by itself.

Find more Rosh Hashanah recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy