RECIPE BOOK

A Famiyl Affari

Introduction

Dedication

To the amazing Mrs Maltz who
makes the impossible possible.

TRADITIONAL MOROCCAN H’RIRA

Ariel Benoliel

The reason I chose this dish is because it is a simple, delicious, and a historic one.

from Spain, and some of them followed the Moors who were going back to Morocco.There,
we picked up on the habit of having h’rira after a fast, as we saw the Moors having it after
Ramadan. As we could not do any work or cooking on Yom Kippur, our Moor friends often
brought us some nice warm h’rira in time to break the fast. I think this timeless dish will
become a favourite for you and your family for many years to come.

INGREDIENTS

500g beef shin/ 6 tomatoes/ 4 stalks of celery/ 1 cup of lentils/ lemon juice/ olive oil/
handful of fresh coriander (to garnish)

METHOD

- Finely dice the tomatoes and the celery

the olive oil, and a pinch of salt, and sweat until the celery softens
- In another soup pot, place the beef shin

- Fill the pot to ¾ full of cold water, and bring water to boil.
Then reduce to simmer for one hour

- Add the lentils into the pot. Allow to cook for half an hour or
until lentils have softened

- Take out the beef shin and break into pieces to add later as a garnish
- Soup can be eaten or reheated (It is best if it’s made a day ahead)
Enjoy with lemon juice and coriander

Tip 1: song recommendation
Add an ice cube
if the soup is too hot DA KOKONUT
- It won’t diminish SONG

the flavour! SMOKEY MOUNTAIN

Tip 2:
Make sure to cut
the celery and

“ ” tomato only into
small pieces

Tip 3:
Putting the lentils

in too early will
over cook them

Food brings people

Therteogiestnhoerloonvemasninycerer

thanditfhfeerleonvteleovfelsf. ood.

–ItG’senoorgueriBshemrneanrdt Sohfaw

the soul and body;

it’s truly love

- Giada De Laurentiis

I really enjoyed making h’rira with my mama. The actual process was slow, but the
experience was great.I think one of the reasons I enjoyed it was because the dish has so

SEPHARDIC CHALLAH

Ilana Benoliel

My father would eat this challah on Friday nights with his grandmother and mother. My
father has fond memories of coming home on Friday evenings and smelling the freshly baked
challah. My mother was given the recipe and has been making it for our family on Friday
nights. I love walking into my home and smelling freshly baked challah .It makes Friday night
Shabbat special.

INGREDIENTS

3 tablespoons sesame seeds/ 11/2 tablespoons caraway seeds/ 11/2 tablespoons anise
21/2

tablespoons extra- virgin olive oil/ 2 tablespoons honey/ 1 tablespoon kosher salt/
polenta for dusting the bottom of the pan, 2 large egg yolks for coating

METHOD

- In a skillet, toast the sesame,caraway and anise dough in half and let rest for 5 minutes. Roll each
seeds over moderate heat until fragrant, 2 piece into an 18-inch-long rope and let rest for 5
minutes; transfer to a plate and let it cool. In a minutes longer, then roll each rope into 32-inch
small bowl, combine the yeast with 2 tablespoons rope. Beginning at the center and working
of the water and let stand until thoroughly moist- outwards, form rach rope into a coil;tuck the ends
ened,about 5 minutes. under the coils.

-- - Transfer each coil to a baking sheet and cover
each loaf with a large,inverted bowl. Let stand for 1
olive oil, the honey and the remaining water and hour. Until the loaves have nearly doubled in bulk.
mix at low speed until a very soft dough forms. Add
the kosher salt, yeast mixture and all but 1 table- - Preheat the oven to 200 degrees. In a bowl, whisk
spoon of the seeds and mix at a medium-low the egg yolks with 1 tablespoon of water. Brush the
speed until the dough is supple and smooth, 10 egg wash over the loaves and let stand uncovered
minutes. Using oiled hands,transfer the dough to a for 30 minutes. Brush with the egg wash once more
large oiled bowl. Cover the bowl with plastic wrap and sprinkle with reserved 1 tablespoons of seeds .
and let stand in a draft-free spot until the dough is Bake the loaves side by side in the center of the
risen,1 hour. oven for 30 minutes, until they’re golden and sound
hollow when tapped on the bottom.
- Lightly oil 2 small cookie sheets and dust them Transfer the loaves to racks and let cool.
with polenta. Turn the dough out onto a lightly

Tip 1: song recommendation
Make sure that
temperature of SUGAR

the oven is MAROON 5
not changed

“ Tip 2:
Ensure enough time
Tip 3: for the dough to
Measurements
rise
are
important ”

TheFroeodisisnnooltovraetsioinncael. rer
thanFtohode lisovceultoufref, ood.

habit–,GceroargveinBgerananrdd Sidhaewntity
- Jonathan Safran Foer

When I baked challah with my mum it made me feel happy. It gave me some bonding time
with my mum that I wouldn't usually get because I would usually be doing homework. My
mum is an amazing cook and one day I hope to be one just like her. Every day, I have a home-
made meal and I am so thankful. Cooking feels like an escape from reality. I forget all about
my life's problems until it comes time for me to clean up! I love my mum and am so grateful
that she stays at home and makes sure that every day I have dinner to come home to.

STRUDEL BISCUITS

Jason Berger

I chose to make strudel biscuits because they have been a memory in our family at least 3
generations back. My mom’s dad’s mom would make these strudel biscuits.They were not
rich people, but when Safta Doneta (my mom’s dad's mom’s name) made these on special
occasions, her family felt like the richest people in the world. Safta Doneta didn’t have any
measuring cups or spoons so instead she would use whatever she had in the kitchen, like a
biscuits because they connect me to my family AND they taste amazing.

INGREDIENTS

2 tsp bicarbonate of soda/ 2 tablespoons of water/ jam/ crushed nuts/ sesame seeds

METHOD

pour them into the mix along with the bicarb soda and water
- Knead the dough well (you may have to use your hands) and make sure
balls and place on a plate, cover with glad wrap and leave to rest for four hours
- Once four hours is up, take the balls out and roll each one separately out into a

nice thick strip and spread with jam, crushed nuts, sesame seeds
and roll it up till it looks like a swirl
- Bake at 170c until golden brown
- Serve and Enjoy!

song recommendation

BEAUTY HURTS
JACK BE

Tip 1:
When mixing
the flour make
a well for t

he eggs

“ Tip 2:
Dough shouldn’t be
Tip 3:
Biscuits can too wet or too
burn quickly crumbly

”

TheFroeodisisnosylmovbeolicsinocferer
thalnovtehewhloevnewoofrdfs ood.

– GaeroergineaBdeernqaurdaStheaw
- Alan D Wolfelt

because they look like swirls and a monkey's tail can look like a swirl .They originally came
from my safta and she would always make them for my nana and then my nana would make
them for my mom and her sister. While making the Strudels it felt nice to be connecting to my
family and commemorating the memories of my grandmother and her mother. What's more
is that I can now pass this down to my children and they can pass it down to theirs so that we
never forget how delicious these Strudels are.

PHENOMENAL CHEESECAKE

Hayley Blumenthal

The recipe I have chosen is a family cheesecake. It was given to me by my great grandmother
Freda.The reason I chose it is because in my family, cheesecake is a very popular dessert. We
have it on Shavuot, birthdays, family get togethers and other celebrations. My family cheese-
cake has been in the family for many generations, so I wanted to carry it on so many genera-
tions after me can share it. Cheesecake is a delicious dessert that brings people together and
makes them feel happy.

INGREDIENTS

For The Crust: ¾ pack of Marie Biscuits crushed/ 125g margarine melted/ 15ml sugar.
For The Filling: 2x 250g cream cheese or cottage cheese (I prefer cottage Cheese)/

125ml cream/ 3 extra large eggs/ 200ml sugar/ 5ml vanilla essence

METHOD

- Preheat the oven to 180 degrees C.

bottom and sides of a 22cm ovenproof dish
- Mix cream cheese/ cottage cheese, cream, eggs, sugar and vanilla together

- Pour into the crust
- Place in the oven and bake for 15 minutes
- Then lower the temperature to 150 degrees C and bake for

another 15-20 minutes
- Switch the oven off and let the cheesecake cool in the oven

- Leave the oven slightly open
- Take cheesecake from the oven when cooled then put it in the fridge

song recommendation

HAVE IT ALL

JASON MRAZ

Tip 1:
Make sure the

base of the
cheese cake is

moist not dry

“ Tip 2:
Make sure
Tip 2: cheese mixture
It’s important for
the cheesecake is smooth

to rest in ”
the oven
TherFeooisd nisotlhoevemossintcerer
ptrihmaitnivtehfeolromveofofcofmofoodrt.

– G-eSohrgeeilaBheGrnraarhdaSmhaw

When I made cheese cake it made me feel happy, I felt so alive. I was able to bake, and laugh
and giggle with my mom sharing stories about my grandmother. It helped me and my mom
connect and bond more and for me to know more about how family’s history. I learnt cooking
is not just about making food, it is about having fun doing a shared activity. We had a blast!

TUNA LASAGNA

Tanna Blumenthal

The recipe that I have chosen to do is a cheesy tuna lasagna that was given to my parents by
my grandmother who then gave it to me. It is exceptionally special to me and my family
because it is one of our favourite family dishes. It is a traditional family dish that we normally
have at festivals or family gatherings or lunches. My family have been making it since before
I can remember and before I was even born.The reason I have chosen to do this dish is
because it is a traditional dish that has been passed down from generation to generation and
will be passed down for generations to come.This recipe is important to my family because
we normally have it on shavuot and breaking of the fast.To me tuna lasagna is a wonderful
meal that brings my family closer together.

INGREDIENTS

4 cups of tuna/ 1 to 2 cans of asparagus or mushrooms/ half to ¾ packets of pasta (you
can use any type of pasta or lasagna sheets)/ 1 and ½ cup of grated cheese (any

soup mix or Italian pasta sauce/ fried and chopped onions (best onions to fry are spring

METHOD

- Preheat oven to 180 degrees celcius

- Make a thick and creamy cheese sauce,melt butter in a pot,

- Add milk slowly stirring all the time until it thickens,
take off heat and stir in 1 cup of grated cheese

- In a big casserole dish place on layer of lasagna sheet,
add 2 cans of tuna on top,add fried onions

- Add asparagus,add the pasta sauce,pour over a quarter of cheese sauce and
repeat ending with the cheese sauce sprinkle with half a cup of cheese
- Bake for 30 to 45 mins until it looks golden on the top

song recommendation

WAKA WAKA

SHAKIRA

Tip 1:
preheat your oven

before putting
the lasagna in

Tip 2:
Make sure to
soften the butter

Tip 3:
The more cheese

you add, the
creamier the

sauce

At home I serve

the kind of food

I know the story behind

– Michael Pollan

When I cooked the tuna lasagna with my mom it made me feel happy, I got to spend quality
time with her. It gave us some bonding time with each other since I never really get to spend
time with her. My mom is great at cooking dinner but is exceptional at baking. Hopefully I will
be just as good as she is.Almost every day my mom cooks my family dinner (the rest of the
time my dad does) and I am so grateful for the food she cooks for me. I love cooking and
baking but when I do it with my mom it is even better. Most of the time. When I bake with
my mom it feels like an escape from our rushed and busy realities. I am so grateful that I can
come home to freshly cooked meals.

DELICIOUS POTATO & VEGETABLE
Adam BobroffLENTIL SOUP

The recipe I have chosen is lentil soup and it was introduced to me by my grandmother.
The reason I have chosen this recipe is because not only is it delicious and wholesome but it comes with a
story. When my mother was little she became a vegetarian and my granny found this recipe in an Australian
Women's Weekly Italian cookbook. My granny started making this soup for my mother but it grew into a
family sensation. Now this soup has become a family request on many evenings, summer through to winter.
This recipe is important to my family because not only is it a delicious comfort meal but it is made from the
heart. I have started helping my mom prepare the soup because later in life it will be my turn to share this
precious meal with my family and friends. By making this recipe I hope to educate people around me about
the importance of reducing meat intake. In David Attenborough's latest documentary, he mentions that
reducing our meat intake can save the planet. By doing this we can give our planet and upcoming genera-
tions a better future.

INGREDIENTS

1 carrot/ 1 onion/ 1 stick celery/ 15g of butter/ 1 tablespoon of oil/ 250g of dried lentils/
400g of can tomatoes/ 1 Litre of water/ 5 teaspoons(Osem pareve chicken stock)/
2 tablespoons of chopped parsley/ 1 potato

METHOD

- Peel and chop onion and carrot
- Chop celery. Peel and dice potato

- Heat butter and oil in the pot
- Add onion, celery and carrot
- Cook, stirring until the onion is transparent
- Add lentils,tin of tomatoes(diced tomatoes) potato, water

and pareve chicken stock
- Cover, bring to the boil
Reduce heat, simmer covered (1 and a half hours) or
until lentils are tender as desired
Remove and season with pepper and parsley

Sit back and enjoy your delicious hearty lentil soup!

song recommendation

COUNTRY ROAD

JOHN DEVERS

Tip 1:
Add as much
or little of the
lentils as you

wish

“ Tip 2:
Baguette bread is
Tip 3: the best combination
Add parmesan
with lentil soup
cheese for
extra taste ”

TheFreooids nreosploovnedssitnocerer
thaounrtshoeul'slodvreeaomf afsood.

to o–uGresotrgoemBaecrnha'srdaSphpaewtite
- Alan D Wolfelt

our family favourite dishes . As we cooked my mom told me the story of how my grandma got
the recipe. My grandma, who lives in South Africa, was very excited to hear that we made her
recipe. Since the day we cooked I have helped my mom make this soup every week and have
enjoyed it so much. I never thought making some food could be so meaningful.

FRIED RICE

Asher Cohen

The reason why I chose my grandma's fried rice is because it has been passed down by many
generations. My great great grandmother made the fried rice and showed the recipe to my
great grandma. Whenever I visit my grandma, I look forward to her special fried rice.The
recipe has changed and improved over the years with each new person adding their personal
touch. I am hoping to pass down the recipe to the next generation adding my own personal
touch.

INGREDIENTS

Chicken Breasts/ Sliced carrots/ Peas/ Cut up Corn/Broccoli/ Rice
Pinch of salt/ Onions/ Soy/ Honey

METHOD

- Put rice into a rice steamer.
- Slice chicken breasts thinly and put in a frying pan with onions

and a pinch of salt
- Once cooked remove the chicken and onions and put it aside
- Chop up peas, carrots, corn and broccoli and fry in a hot pan
- When the vegetables are cooked add the chicken breast and onions with soy

- Add the steamed rice
- Add some more soy and honey and serve

song recommendation

THE NIGHTS

AVICII

Tip 1:
Do not overcook

protein as it
will become tough

Tip 2:

Cook the rice

and egg

“ ” separately

Tip 3:
Add just a drop

of soy sauce
when serving

for taste

Food is not about
There is no love sincerer

impressing people.
than the love of food.

It's –aGbeoourtgemBaerknainrdgSthhawem

feel comfortable

- Ina Garten

My recipe I chose was a recipe that came from my great great grandmother and she passed it
on to my grandma. She showed me the recipe. Unfortunately she could not cook with me, my
dad had to cook with me because she could not come. My recipe I made was fried rice. I found
doing the project and cooking quite fun and I hope that the school will make more projects
just like this one. I learned how to cook dinner much better thanks to this project.

CABBAGE SOUP

Zara Duder-Forrai

I have chosen to share our family’s Cabbage soup recipe because it is delicious and it has an amazing
backstory. My great grandmother survived the Holocaust. After the camps were liberated my great
grandparents, Nana and Zaida met in a displaced persons camp.They had no money and my Nana
had to make food for my Zaida and my grandmother (who was a baby).There was not much meat to
buy so she used oxtail to make sure there was protein as well as vitamins and vegetables for her
family to stay healthy. Even when they got to Australia, they did not have a lot of money and this is
something Nana cooked all the time. Now my grandmother cooks it and my mum says it is so easy
that even she can cook it. It is now something that has been passed down for generations and my
sister, my brother and I can cook it when we have our own kids.

INGREDIENTS

2 brown onions/ 2 cloves of garlic/ half a cabbage/ 6 pieces of oxtail/ 3 carrots/
green beans/ a tin of tomato soup/ chicken stock/ oil/ salt and pepper

METHOD

- Heat oil in a pot
- Braise the oxtail then put it to the side

- Chop all the vegetables
- Brown the onion until it's soft
- Put all vegetables into the pot

- Add tin of tomato soup
- Add chicken stock to cover the vegetables
- Cook slowly until vegetables are cooked (Don’t turn to mush)

- Add oxtail to pot
- Add more shredded cabbage as the soup cools down

- Season with salt and pepper

song recommendation

LEVITATING

DUA LIPA

Tip 1:
You can make

1 big cake,
2 medium cakes
or 3 small cakes

“ Tip 2:
You can use milk and
Tip 3:
Flour needs vinegar instead of
to be sifted buttermilk

well ”

The only thing I like
Thbeerteteisr ntohalonvtealskinincgerer

thaabnoutthefoloodveisoefatfinogod.

– Ge-oJroghenBWeranlatredrsShaw

What I learnt about making the cake is that it takes a lot of practice. If you want it to look
perfect or taste good, you’re going to have to make it a couple of times. When I cooked with
my grandma, I learnt that she likes to be the boss, and so do I!The bad thing about that is
that there is only room for 1 chef in the kitchen. So next time, I will be making the cake for my
grandma!

BOUREKAS

Doron Evian

The reason I chose barekas is because it means a lot to me. My family has made this dish for
as long as 100 years. Every time I eat it I always think of my family that has perished and
that is alive. I always eat this dish at my granny's. She always makes barekas for starters.
The reason she makes this is because when she used to go to her granny and mum they
would always serve it. It makes me really appreciate being Jewish as this lovely meal has
been past down several generations and I hope to continue the tradition.

INGREDIENTS

Puff pastry,/ Feta cheese (1 pkt)/ Ricotta or cottage cheese (1 container)/
Grated cheddar/ Spinach (frozen)/ Oil/ 1 egg

METHOD

- Mix all cheeses and defrosted spinach
- Add beaten egg
- Oil a baking dish

- Lay puff pastry on base of dish
- Cover pastry with cheese mixture and cover with puff pastry

- Beat an egg and spread all over
- Put in oven (200 degrees)
- When it’s brown take it out

- Let it cool down and then slice it
Now enjoy!

song recommendation

LAUGH NOW, CRY LATER
DRAKE

Tip 1:
Make sure all
water is drained
out of the spinach

“ Tip 2:
Pour feta juice
Tip 3: in bowl to give it a
Lightly spray oil
on baking tray salty taste

before laying ”
down puff
pastry There is no love
Theresiinscneroelrovtheasnincerer

thatnhtehleovleovoef offoofdood.

-–GGeeoorrggeeBBeerrnnaarrddSShhaaww

I really enjoyed baking barekas with my granny. It gave us great bonding time and now I
know how to bake barekas and can teach my children and grandchildren. When baking the
barekas we laughed, talked and joked. I enjoyed it immensely. I don’t often cook, but now
that I learnt to make barekas I feel like I can cook anything.The cooking with my grandma
has had a positive impact on me.

DELICIOUS CHEESE CAKE

Tara Foster

The cheesecake recipe was originally my grandmother's cousin's recipe. When my grand-
mother was in South Africa she often visited her cousin’s house and was served this delicious
cheesecake. It was my grandmother's favourite cheesecake.Years later my grandmother
gave my mother the recipe and my mother has shared the recipe with me. I love eating this
cheesecake when breaking of the fast and Shavuot.

INGREDIENTS

Base: 15 plain cookies/ approximately 100 grams of butter
Filling: 2 lite blocks cream cheese/ 250 ml cream/ ½ cup sugar/ 4 eggs/

1 tablespoon custard powder/ juice of ½ a lemon

METHOD

For the base:
- Grease and/or line 30cm ceramic baking dish

- Crush cookies, melt butter, mix together
- Flatten mixture around the base of the dish

For the Filling:
- Beat cream slightly, add cream cheese and beat
- Add custard powder and beat in, add sugar and beat
- Add eggs one at a time and beat, add lemon juice and beat

Baking:
- Pour mixture on top of base
- Bake in a preheated oven at 160 degrees celsius for 35 mins.
(If the top starts to go brown, cover with foil)
- When done leave the cake in the oven for a few hours so it can cool down.
(This is important) Then put it in the fridge.

song recommendation

KINGS AND QUEENS

AVA MAX

Tip 1:
Make sure to
leave the cake
in the oven after
to cool down

“ Tip 2:
If the top of the
Tip 3:
Have fun! cheesecake is
getting too brown

cover it with

” foil

Life is uncertain.
There is no love sincerer

Eat dessert first

tha–nG-etEohrrnegeeslBtoienvreenUarlomdfSerhfawood.

When I made the cheesecake I really felt like I became closer to my family. Even though I
couldn’t make it with my grandma as she lives far away, the recipe was from her. I felt like I
connected even more with my family because I had the opportunity to speak to them about
what I was doing. I felt like I was learning a family secret. I felt as if I was one of only a few
people who had made this recipe. My Mum and I spent so much time making this cheesecake
that I felt closer to her. We have always been close, but we hadn’t spent that much time
straight without technology since I was much younger. Making this cheesecake has made me
feel so much closer to my family. We were never far apart (emotionally.) Now we just feel
closer.

SAVTA DAHLIA’S FAMOUS
Lia Gazi JACHNUN

The recipe I have chosen is Jachnun. My Savta, who is from Iraq, cooks this meal for Saturday brunch. She
learnt from my Saba’s mother, who is from Yemen. Jachnun is a traditional Yemen dish and has been in my
family for generations. Savta cooks this meal for my grandfather as it is his favourite breakfast meal. By
making this meal, it reminds me of Savta, and how one day we will eat Jachnun together. Making the Jach-
nun is a process; a process that brings the entire family together. My dad, mum and I, with the help of my
siblings, prepare the dish over 2 days. Once it is ready, we all eat together around our table, and enjoy the
fruit of our labour. I enjoy the process and the eating (but mainly the eating) Jachnun reminds me of my
heritage and my Savta. I hope to make this meal when I grow up, to go through the process with my children
and to share a big lovely meal at the end of it.

INGREDIENTS

METHOD

- Combine all dry ingredients and mix by hand
- Gradually add water until formed into a dough

- Knead well and let rest for 30 min - 1 h
- Repeat step 2-3 times

- Divide mixture into 12 equal parts. Roll into balls and coat in a layer of oil
- Place 1 dough ball on the bench and slowly press and roll out until paper thin

(Try not to make holes)

Now, tightly roll the dough into a tight cylindrical shape
Repeat with all other balls of dough

- Place in an Aluminum pot and cook for 12 h at 140 degrees
(Option, Instead of cooking in the oven you can cook it on a hot plate for 14 h)

Serve with crushed tomatoes and sour cream

song recommendation

SHNEH MESHGAIM

KURT VONNEGUT

Tip 1:
Use an electric mixer

to combine the
dough

Tip 2:
The thinner the
dough the better,

“ ” use your hands to
spread it

Tip 3: You can’t
Important to just eat good food.
follow steps You’ve got to talk

exactly about it too.
TheArnedisynoou’vleovgeotsitnocerer
tatlhkaanbtohuet iltovteo soofmefboooddy.

wh–oGuenodrgeerBsterannadrdsSthhawat

kind of food

- Ernestine Ulmer

-

down the generations. Secondly, My grandmother is so proud of me and that gives me an
amazing feeling. Despite my Grandmother living in Israel, this recipe has allowed me to have
a relationship with her, without her physical presence. Knowing that I had made the meal
and seeing everyone enjoy it made me happy. Knowing you have done something to make
someone else happy is an incredible feeling.

GRANNY’S FRUIT BISCUITS

Chloe Ginsberg

The recipe that I have chosen is Granny’s Fruit biscuits and was given to me by my mother.
The reason I have chosen this recipe is because it was passed down through generations from
my great grandmother to my grandmother, then to my mother who passed it on to me.This
recipe is important to my family because it is a recipe my great grandmother made and per-
fected. My great grandmother Sarah was an excellent baker. When my grandmother was
growing up in South Africa my granny and her four siblings used to invite their friends over to
enjoy all of Sarah’s great baked treats including granny’s fruit biscuits. By making this recipe I
hope to become an excellent baker just like my great grandmother who I am named after.

INGREDIENTS

1 cup sugar/ 120 grams butter/ 250 grams mixed fruit( raisins, sultanas, currants, orange
peel, lemon peel)/ handful of dates/ glace cherries(optional)/ ¼ cup walnuts (optional)/

1 Tbsp cocoa powder/ 1 -1 ½ packets Marie biscuits/ 2 eggs/ ½ tsp vanilla essence

METHOD

- Melt butter and sugar together on the stove
- Remove from the stove
- Add well beaten eggs
- Add mixed fruit and nuts

- Add cocoa powder and vanilla essence
- Return to the stove and slowly bring to the boil. Boil for 5 minutes

- Break Marie biscuits up into small pieces
- Pour the warm mixture over the broken biscuits
- Press into a well lined and greased loaf tin, with hands that have been dipped

into brandy ( optional)
- Leave to cool and place in the fridge overnight

- Cut up into slices or squares

song recommendation

AFRICA

TOTO

Tip 1:
Pour eggs slowly
into hot mixture

to avoid the
eggs scrambling

“ Tip 2:
Let set mixture sit
Tip 3:
Put cherries in on counter for
after cooking 30 minutes after
taking out from

” fridge

One of the very
nicest things about life is
tThheewreayiswneo mlouvste rseingcuelarrelry
thstaonp twhheatloevveeroift ifs owoed.

ar–eGdeoorignegBaernndarddSehvaowte

our attention to eating

- Luciano Pavarotti

the person who made this recipe was my great grandma Sarah who I was named after. Even
though my grandma was not there to bake with us I still learnt that my great grandmother

enjoyed baking this recipe and I hope to pass the recipe down the generations.

JUDY’S 2,4,6,8 BUTTER CAKES

Isabelle Henkin

The recipe I have chosen is called 2, 4, 6, 8 Butter Cakes. It was given to me by my mum, who got it
from her grandmother. The reason I have chosen this recipe is because my family have been making
it for a very long time now. For us, it is like a link to the past, and family members who are no longer
with us. My great grandmother baked it for my grandad, then my mum, and now my mum bakes it
for me. By making this recipe, I hope to learn more about my great grandmother. She passed away
when I was really young, and even though I did get to meet her, I don’t really remember her at all.
I want to hear the story behind her recipe, and learn about when she used to make them, and who
she may have made them with.

INGREDIENTS

Base: 2 eggs/ 115 grams butter/ 1/2 cup sugar/ 2 cups
teaspoon of vanilla essence

Crumble:
1 tablespoon of margarine or butter at room temperature

METHOD

- Melt butter until it is liquid
- Pour all of the base ingredients and melted butter into a food processor,

blend until smooth
- Line a cupcake tin with individual cupcake wrappers
- Once cake batter is ready, pour even amounts into each wrapper
-Just before the cupcakes are baked, you need to prepare the crumble-

- Slowly add your butter to the bowl, ensure that it is at room temperature
- Start to bind all of the ingredients together by hand
until they form a crumble texture

- Once the crumble is ready, get your cupcakes and sprinkle even amounts
of crumble on top of each cupcake until you have used it all up

- Bake for 30-40 minutes at 180 degrees celsius fan-forced

Once the cupcakes start to become a golden-brown colour
remove cupcakes from the oven, and they will be ready to eat…

song recommendation

SUNDAY MORNING

MAROON 5

Tip 1:
Use a little extra
crumble for the
topping to give

crunch

“ Tip 2:
If mixture is too
Tip 3: thick, add a dash
This recipe
can be made of milk
as a whole
”
cake
First we eat,
There isthneon lwoveedsoincerer

than etvheerylotvheingofelsfeood.

– Geo-rMge.FB.Ke.rnFaisrhdeSrhaw

I really enjoyed cooking my dish for this task. I did this with my mum and the reason for that
is that my great grandmother has passed away, and my grandmother does not live in
specialty to the dish knowing that we were cooking something that had been passed down to

-
ma’s during the school holidays and most times they would be able to eat one of these cup-
cakes. I learnt that my great grandma loved baking cakes and sweet pies especially when she
had company. I now feel connected to my great grandmother in a way that I never was
before because I didn’t get the chance to know her for very long.

PAVLOVA

Annabel Lane

The reason that I chose pavlova is because it's a delicious and amazing cake. It is also one of
the family favorites. My nana made pavlova for my mum and now my mum makes it for me
and my siblings for birthdays.It makes me think of celebrations and our family coming
together.

INGREDIENTS

4 room temperature egg whites/ 3 cups of caster sugar/ 4 teaspoons of vinegar/

METHOD

- Place all ingredients except sugar into a bowl.
Gradually beat in sugar one teaspoon at a time until it is all dissolved.

Keep beating until the peaks maintain shape
degrees C

- Let cool in the oven and cover the top with cream then add fruit for example
strawberries, blueberries and passion fruit.

song recommendation

HOLY

JUSTIN BIEBER

Tip 1:
put cornflour

instead of
oil on the

flat tin

“ Tip 2:
Leave in cooling
Tip 3:
Mango is a oven
great addition
to the top ”

I am not a glutton -
There is no love sincerer
I am an explorer of food

than –tEhremaloBvoemboefckfood.
– George Bernard Shaw

Cooking in the kitchen alone with my mum was very relaxing especially when we were put-
ting on the cream and adding the berries. I also learned how my mum cooks which is halving
the sugar recipe in the pavlova which is still nice but when I cook I add it all back in.

JACHNUN

Libby Levi

The recipe I have chosen is Jachnun. I have chosen to do this recipe because on my father’s
side of the family it is a tradition that every Saturday (Shabbat), the family would meet at his
house and eat Jachnun at brunch. My father told me it was a tradition that Yemen Jews have
on a Saturday with their family. My grandfather is from Yemen so my father grew up with his
tradition. When my mother and father got married,my father’s aunt taught my mother how
to make this. It’s our favourite time during Shabbat. It’s important for my family to keep
traditions and eat the foods that are part of our heritage.

INGREDIENTS

600ml warm water/ 200g soft butter

METHOD

- Mix all ingredients well (except butter) until smooth dough forms
- Let the dough rest for an hour, covered
- With oiled hands, form 12 balls of doug
- Split butter into 12 equal portions

- On an oiled surface, use your hands to spread out 1 ball of dough.
Take 1 portion of butter and spread over the dough

- Fold the dough in (like a envelope). Start rolling until it’s like a long rectangle
- Then roll it up into a sausage. Repeat with remaining pieces
- Rest in a cool place for 1 hour

- Line a deep pot with day old bread. Cover with baking paper that has been
pierced with a knife in a few spots

- Line the Jachnun next to one another. Place a few eggs from the fridge on top
- Cover the pot and bake overnight (at least 8 hours) at 90 degrees
- Serve with fresh grated tomatoes and green chilli szchug

song recommendation

NOTYOUR TOY

NETA

Tip 1:
Make sure to
cover the whole
bottom of the pot

with bread

“ Tip 2:
Blend tomatoes
Tip 3:
Make sure your as a dipping
hands are buttered sauce

when rolling ”
the dough
TheFroeodisisnosylmovbeolicsinocferer
thalnovtehewhloevnewoofrdfs ood.

– GaeroergineaBdeernqaurdaStheaw
- Alan D Wolfelt

What I got out of making Jachnun was that I now know how to make our family dish. When I
decide to have children I hope to make it for them every Saturday, as we now do, and I can
teach them how to make it so they can pass down the tradition. I had the amazing experi-
ence cooking with my mum, I got a lot out of it. My mum and I chatted and I was so happy
that I had time for a mother and daughter cooking time.

HELEN GREEN’S CINNAMON AND SUGAR
BULKAS
Asher Levy

The reason I have chosen this recipe is because it has been passed down for four
making these bulkes. My great grandmother used to visit my mom and make a huge batch of bulkes
to give to the whole family. She would make them in a big metal tub and would wrap this tub with
blankets and put a big continental pillow on top. She would leave this on the table outside for the
yeast to rise. As she was very short, my great grandmother couldn’t knead the dough so instead she
had to punch it, turn it over and punch it more.This was quite ironic because she was the most
gentle person who would never hurt anyone. I like that this recipe has been passed down through
many generations and has an interesting story.

INGREDIENTS

115 grams of butter/ 4 tablespoons of sugar/ 1 teaspoon of salt/ 1 egg/

3 packets of instant yeast/ cinnamon

METHOD

- Blend the butter and sugar until they are creamy
- Add the egg and mix well

- Add the milk and lukewarm water and stir

- Put the dough in a very large bowl
- Cover the bowl with blankets then put in a sunny area for two hours

The dough should double in size
- Take the dough out of the bowl and knead or punch it

- Divide the dough into three equal balls and
roll them into three equal rectangles that are 30cm by 6cm

- Take cinnamon and sugar and spread it on the dough
- Roll the length of the rectangles so they look like long swiss rolls

song recommendation

TEETH

5 SECONDS OF SUMMER

Tip 1:
The more cinnamon

and sugar the
better!

“ Tip 2:
Don’t bake
Tip 3: for too long
Add more
cinnamaon and ”
sugar before
putting in the Cooking with kids

oven Theisrneotisjunstoalboovute...csoionkciengr.er
Itt'shaabnoutthhearlnoevsseingofimafgoinoatdio. n,

emp–oGweeorrmgeenBte, arnnadrdcSrehaatwivity
- JuliaChild

was very fun baking the bulkes. It also gave me an opportunity to spend time with my Mom

mom. She loves baking so getting to bake a family recipe with her son and her mother was
something that had not happened since I moved from South Africa six years ago. Overall I
really liked baking a family recipe and I hope I can bake more of them in the future.

LETCHO

Shyli Lewin

I chose letcho because it has been passed down from my great grandmother in Hungary all
the way to my family in Sydney, Australia. I chose this dish because it is very economical as it
is made with sausages, which is not as expensive as meat. It could be eaten with potatoes or

after the holocaust they continued to make this dish and taught it to their children, who also
continued to cook it. My grandmother made this dish often and the whole family enjoyed it.
My mother makes it and we all love it, especially the sausages. I am learning to cook this dish
from my mother and can’t wait to pass it on one day to my own children.

INGREDIENTS

onion/ capsiclum (red and green)/ chopped tomatoes/ chopped mushrooms/ sausages

METHOD

- Saute onions in olive oil
- Add the capsiculm

- Add chopped tomatoes
- Add salt and pepper

- Mix until tomatoes are soft
- Add sliced mushrooms
- Add sliced sausages

- Simmer until vegetables are soft
- Serve with rice or potatoes

song recommendation

CHOIR

GUY SEBASTAN

Tip 1:
Make sure to
cook the sausages
prior to them going

in the pan

Tip 2:
Cut the capsicum

finely, so it

“ ” cooks through

Tip 3:
Also tastes
good the next

day

TI'mhejurset issonmoeolonveewshinocleikreesr
cooking and for

than the love of food.

wh–oGmeosrhgaerBinegrnafrdooSdhawis a

form of expression

- Julia Child

Cooking with my Safta is so much fun. Bonding with her was a great experience. My Safta is
the cook of the house and she is incredible at it. When I was chopping the vegetables my
Safta kept saying “stop, you’re chopping too big”. She taught me how to chop each vegetable
correctly and it was really fun learning how to cook with her. Cooking is the best but cooking
with my Safta is even better.

BEEF STEW WITH POTATO AND
Toby Liu CARROTS

The dish I have chosen is beef stew with potatoes and carrots. It was given to me by my
auntie.The reason I have chosen this recipe is because I eat this every week and I’m curious
about this dish. It is a Chinese dish that was taken from China by my mother and was given
to my auntie. By making this recipe I hope that I can learn more about this dish, and learn
how to cook it so that one day I could make this dish for my children and grandchildren.

INGREDIENTS

Boneless beef chuck/ 2 potatoes/ 2 carrots/ 1 onion/ 10 garlics/
2 tablespoons of cooking wine/ 3 bay leaves/ 2 star anises/ 2 shallots/
right amount of cooking oil/ 1 tablespoon of superior light soy sauce/
1 tablespoon of superior dark soy sauce/ 1 tablespoon of oyster sauce

METHOD

- Cut the beef, potatoes, carrots, garlic, onion, shallots into little pieces
- Put some water into the pan, wait until the water is boiled
- Put beef into the boiled water, wait until it changes colour

- Take the beef out of the water, drain the water from the beef
- Put some oil in the dry pan, put onion, garlic, bay leaves and star anises.

Stir fry them
- Put in the prepared beef, stir fry until the beef changes colour
- Put in 2 tablespoon of superior light soy sauce, 1 tablespoon of superior dark
soy sauce, 1 ½ tablespoon of oyster sauce, 1 tablespoon of cooking wine
- Put in the prepared carrots. Then put in water until the water covers the dish

Wait until the dish is boiled
- Put the dish into pressure cooker, cook for ½ hour
- Open the cooker, put in the prepared potato, cook for another 10 minutes

- Put the dish into a clean and dry pan.

- Pick the bay leaves and star anises out, spread the prepared shallots

song recommendation

HANDCLAP

FITZ AND TANTRUMS

Tip 1:
Try not overcook
the vegetables or

protein

“ Tip 2:
Try using
Tip 3:
Serve with rice chicken
or fish
or noodles
”

InTchoeorkeinisg,naos lionvaell stinhceearretrs,
thasnimtphliceitlyovisetohfe sfigonod.

– GeoofrgepeBrefrneacrdtSiohnaw
- Curnonsky

The cooking made me realise how amazing my mum and aunt are to cook everyday.
I wanted to say a big thank you to my mum and aunty. When I cooked with them,they were
really appreciative of my help. By helping them to cook, they had more free time.Now that I
know how to cook this dish, I will be able to cook it by myself next time and let my mum and
aunty relax.

GREAT GRANDMA’S CHEESECAKE

Jay Maltz

The recipe I have chosen is a cheesecake that was given to me by my great grandma, Wendy.The
reason I have chosen this recipe is because my great grandma used to bake this cheesecake all the
time, for her children, my gaga Jenny and for her grandchildren, my mum.The cheesecake was a
regular treat when my mum visited and it was a family tradition to break the fast on grandma
Wendy’s cheesecake.This recipe is important to my family because unfortunately my great grandma
has dementia and doesn’t remember what a wonderful baker she was. Luckily my gaga and my
mum continue to tell us about the amazing cakes and biscuits my great grandma used to make. By
making this recipe I hope to continue a family tradition and make my great grandma proud.

INGREDIENTS

1 ¼ cups crushed marie biscuits/ 125g melted butter/ 500g cream cheese/

METHOD

- Mix crushed marie biscuits and melted butter together.
Keep a little aside as the topping

- Soften cream cheese in the microwave for 60 seconds
- With a metal spoon, stir cream cheese till smooth
- Add sugar, stirring gently
- Add egg yolks and vanilla stirring gently

- Add cream and stir

- Place cake mixture on top of marie biscuit base
- Sprinkle top with remaining biscuit crumb
- Bake at 180 degrees for 20 minutes

- After 20 minutes turn off the oven. Open the oven door ( the cake will still be a
ajar for at least 1 hour until cool

song recommendation

GRADUATION

JUICE WRLD

Tip 1:
Ensure cheese
mixture is mixed
well and smooth

Tip 2:
Cooling of the
cheesecake is

“ ” important

Tip 3:
Enjoy with family

and friends

The most indespensible
There is no love sincerer

ingredient of all

thag–noGoetdohrehgeolmBoeverencaorodofkShifnawgoo: d.

love for those

you are cooking for

- Sophia Loren

opportunity to cook a cheesecake with my Grandma and Great Aunty. I really enjoyed baking
with my family and talking to them about how good Wendy’s cheesecake really is.They spoke
to me about how much they enjoyed baking with me and how they missed cooking their
mum’s recipe. I think the main reason they enjoyed cooking with me is because they could
boss me around, but now I think I would be able to do it myself.This project allowed me to
spend time with my family and cook a delicious cheesecake with the daughters of my great
grandmother who passed this recipe down and I will treasure this memory forever.

HONEY CAKE

Chloe McHugh

The recipe I have chosen that is special to my family and has been passed down from generation to genera-
tion is honey cake. Every Rosh Hashanah, my grandma would make honey cake for all of my family to enjoy.
She would also make it for my grandfather to enjoy eating after the fast on Yom Kippur. She sadly passed
away at the start of this year and now the honour has been passed down to her two kids, my mum and my
aunty. Soon, they will pass it down to my sister, cousins and I. We will make it for our kids and pass my
grandma's recipe on down to future generations.The reason that I have chosen this recipe is because my
grandma was known for her honey cake amongst her family and friends. It also represents a special link to
Judaism.The honey in the cake is traditionally eaten on Jewish New Year to remind us to have a sweet and
happy year ahead. By making this recipe, I hope to pass on this tradition and message to my friends and
their families. Hopefully in the future, my kids will pass it on to their children along with the importance of its
link to Judaism.

INGREDIENTS

1 tsp of mixed spice/ 1 tbs of cocoa

METHOD

- Preheat oven to 180 degrees
- Mix sugar, honey, oil, eggs and lemon until well blended

until smoothly combined

fold above until beaten ingredients
- Add 1 cup of boiling hot water into the mixture and stir.

Batter should be thin and runny
- Bake batter into a square tin (22cm x 22cm) for 35 to 45 minutes

song recommendation

SUGAR, SUGAR

THE ARCHIES

Tip 1:
When adding hot
water to cake
mixture, stir for
about 5 minutes

“ Tip 2:
The icing sugar
Tip 3:
You could add on top gives
a bit of spice or the cake a

ginger bit more

” sweetness

Food imaginatively
There is no love sincerer

and lovingly prepared,

antdhae–naGteteohrnegeinlBogevroenoadrodfcSohfamwopoadn.y,

warms the being

- Marjorie Kinnan Rawlings

made her own recipe for this honey cake which will hopefully be passed down through the
family. It made an impact on me and my mum because these days, everyone is very busy
but cook with my family so I can spend quality time with them and was a special moment for
us. During the time, we had discussions about things going on in our lives and helped each
other with teamwork to make a delicious cake. I learnt a lot from cooking this cake so I will be
able to do it in the future. I would love to do this again with my family because it is a memo-
rable moment to share with each other.

MOROCCAN SESAME CROWNS
Amalia Michaeli(sCOURONNES AUX SESAMES)

The recipe I have chosen is called Morrocan Sesame Crowns.This recipe was given to me by
my great grandmother who made them for my grandmother, my mother and her brothers
when she was a child.The reason I have chosen this recipe is because, as a child, as soon as
my mum would step into a Morrocan house, they would be given these biscuits, accompanied
by mint tea. She used to spend afternoons with her grandmother and her mother making
these. My mother has taught it to me and my brothers, and it is my job to pass it down to my
future children and their children.

INGREDIENTS

1 tablespoon of aniseed/ 1 tablespoon of sesame seeds
+ extra for the top of the biscuits.

METHOD

- In a deep container, combine the oil, sugar, aniseed, baking powder, and

enough water to make a smooth dough)

- Take a piece of dough and roll it on a wooden surface, making a snake-looking

- Take one of the ropes of dough, and join the two ends, making a circle. It should
resemble a doughnut

- Once you have the circle, make 5 mm deep incisions with scissors, running along
the top of the circle, resembling a crown. Spray a little bit of oil on the crown and

sprinkle sesame seeds on the top

- Cook in the oven at 175˚C, checking regularly without opening the oven to
make sure they don’t burn.

song recommendation

HOLY

JUSTIN BIEBER

Tip 1:
If the dough is
too hard, slowly
add water and

mix it in

Tip 2:
Sesame seeds are
optional, the amount

“ ” you add is
personal

Tip 3:
These are best

left at room
temperature

The discovery
Tohfeareneiswndoislhovdeoessinmceorrer

thfaonrthhuemalonvheaopfpinfesosod.

t–hGaenortgheeBedrnisacrodvSeharwy

of a new star

- Anthelme Brillat-Savarin

When I cooked with my mum, I didn’t really enjoy not being the boss of the kitchen, but I
learned that cooking is never really as easy as it looks and having an expert to help is useful.
I learnt that you aren’t supposed to touch the dough hundreds of times, otherwise it will not
turn out as good as you think it will. I learned that cooking isn’t all about the outcome of the
recipe, but more about the cooking experience and spending time with whoever you cook
with. Baking this recipe made me feel much more connected with my mum's past and my
family's traditions. It was special cooking with mum because I got to spend alone time with
her.

MEDIUS

Ariela Mirkin

The recipe I have chosen is Medius. It was given to me by my grandmother.The reason I have
chosen this recipe is because whenever we are at my grandparents for lunch we are always
important to our family because we have made so many great memories while eating this
dish. My grandparents are from Egypt and this dish has been passed down so many
generations. My grandmother and I share a passion for cooking. I hope that this recipe
inspires you to cook delicious dishes.

INGREDIENTS

8 small zucchinis/ 500grams of mince meat/ 1 cup of breadcrumbs/ 1 egg/ oil for frying/

1 lemon/ 1/2 teaspoon salt/ 1/2 teaspoon pepper/ 11/2 cups of water

METHOD

mix all together with a fork until a mince consistency
- Fill each half of the zucchini with the minced meat mixture
- Crack and whisk one egg. Separately prepare one bowl of breadcrumbs. Dip
the meat side of the zucchini into the egg mixture. After, dip the zucchini into the

breadcrumbs
- Drizzle some oil in a frying pan and heat it up. Fry the zucchini with the meat
it for another few minutes. Take the zucchini off the heat and put it in a bowl

- When the frying pan is empty add water and lemon and let it boil. Put the
zucchini back into the frying pan and let it simmer for 5-10 minutes

song recommendation

HAPPY

PHARRELL WILLIAMS

Tip 1:
Fry until soft

Tip 2:
You can also use

gluten free

“ ” bread crumbs or
almond meal

Tip 3:
Make sure
the flesh pieces
aren’t too big.

Cooking is

Thereabisounto clroevaetisnigncerer

thasnomtehtehilnogvedeolifciofuos od.

–fGoeorrgsoemBeeronnaerd eSlhsaew
- Ayumi Komura

I was very fortunate to have made an Egyptian dish with my grandmother. It has been
passed down many generations and it really made me appreciate the food my family makes.
It always brings our family together.The cooking had an impact on my family and I. I realised
that my grandparents won’t be here forever and I need to cherish these moments with them.

enjoyed cooking with me and she said we should do it more often. This has inspired me to
make a family cooking book that can be passed down many generations. I hope I get to make
a lot more Egyptian food.

MY GREAT GREAT GRANDMA’S GINGER
BISCUITS
Joshua Naar

The recipe I have chosen is Ginger Biscuits.It was given to me by my Grandfather.The reason I have chosen
the recipe is because it really means alot to my family. My grandpa told me that his grandma made them.
That's my great great grandma! We normally visit our grandparents and cousins on a Sunday and my
grandfather would make gingerbread men and we would decorate them together. I think this recipe brings
our family together and the recipe makes us work as a team and as a family.My great grandma who lives in
Israel still makes these biscuits today and she's in her late 80’s. My grandfather makes them and I hope one
day they will reunite and make these biscuits together. By making this recipe I hope to encourage people to
see family more often. Cousins, aunts, uncles, grandparents, great grandparents, all these people play a
huge role in our lives but it’s the time we spend with them that really counts.

INGREDIENTS

200g margarine/ 1 cup sugar/ 1 egg/ 2 tablespoons of golden syrup/
21/2 teaspoons of bicarbonate soda/ 6 teaspoons of ground ginger/

1 teaspoon cinnamon/ 1 teaspoon mix spice

METHOD

- Add 200g margarine and 1 cup of sugar into magimix and cream well
- Add 1 egg, 2 tablespoons of syrup and mix (all in magimix)

- Add 2

1 teaspoon of cinnamon and 1 teaspoon of mixed spice into magimix
and mix all together

- Once mixed well, roll into small balls, place on baking tray
with baking paper

- Place into preheated oven of 180 degrees and bake for 15 minutes
- Take trays out of oven, place biscuits on cooling racks

song recommendation

HEAD AND HEART

JOEL CORRY/ MNEK

Tip 1:
Have fun and

enjoy what
you are cooking

Tip 2:
make sure not to
over brown the

“ ” biscuits

Tip 3:
Just enough sugar

and spice!

You don't have to

Thelorvee isconookinlogvteo scionocke,rer

but you have to do more than

than the love of food.

l–ovGeeobrgaekBinegrntaordbSahkawe.

You have to bake

out of love

- Tom Junod

used to make, so it brought my family heritage to the table, and I enjoyed every bite of my
ginger biscuits. I also think it had an impact on my grandpa because he was cooking his
grandma’s dish. It would have been an emotional experience for him as it would have bought
back memories of her and their relationship. I loved baking with my grandpa and we had a

bought some happiness to the table, sharing he recipe.

GINGER CAKE

Daniel Ratzemore

I chose this recipe because it was usually a recipe my family made to give as a gift if someone was
sick. It was passed down from my grandmother to my mother. It is also sometimes served after a
instead of one. You can not halve this recipe because it requires 3 eggs. It can last a week because of
the oil ,so it is a good cake that can last a long time and still taste fresh. It can be toasted to serve
warm just like it just came out of the oven. Surprisingly, people who don’t like ginger still enjoy this
by spreading butter on a slice. It’s very easy and quick to make only using one mixing bowl and a
whisk, basic ingredients and doesn’t require any food processors. Making it isn’t complicated, so
almost anyone can bake it, which is why it's such a great recipe to pass down to future generations.

INGREDIENTS

Dough:
1 egg + 2 yolks/ ¾ cup water/ 1 tablespoon vanilla extract

Filling: 300g dark chocolate/ 150g butter/ 1 egg white (use egg white from the dough)
Syrup: 125mL water (1/2 cup)/ ½ cup sugar/ lemon juice

METHOD

- Preheat the oven to 170 degrees celsius
- Put all the dough ingredients into an electric mixer and let it mix for

10 mins until combine
- Form the dough into a ball and let it sit for approximately 1hr in a warm place
- Take the chocolate and butter and put it in the microwave on 50% power and

let it melt together for 4 mins, mix together and put aside. Let it sit for 1hr
- Divide the dough into 3 bowls, take each ball and roll with a
rolling pin until it's ¼ cm thick

- Brush the rolled out dough with oil, then spread 1/3 of chocolate mix
and roll into a log

- Repeat with the 2 other balls then brush all 3 with egg white, let it sit for 15 mins
to rise again in a baking tray

- Bake for 30 minutes or until golden brown
- Take the syrup and pour over the hot cake