Chocolate Tuffles and Lemon Meringue Pie

One of the things I love most in the world, is weddings. They don’t come around in Cape Town too often, so we really relish in the simcha (joy) when we do attend. Is there anything like celebrating love with a happy bride and groom, not much?

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Is Cape Town not the most beautiful?

We like to host Sheva Brachot when we can for couples. This is a tradition where friends and family host dinners for the newlyweds, it’s like a little party, continuing the wedding celebrations. At the end of the evening after benching (the grace after meals) we recite (well, sing) the Sheva Brachot (literally, 7 blessings) that are recited under the Chuppah.

We hosted on Monday night for a friend of my husband from school.  We hosted a bagel night (kind of Holy Bagels, Israel inspired) with the option to toast them – and it went down really well (as it did the last time we hosted Sheva Brachot). It seems as though toasted sandwiches are total comfort food which people thoroughly enjoyed eating as kids 😉

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Our bagel spread. Tip: People go more for the hard cheese than creamed variety.

Anyway, so because dessert is my favourite, and what I like to impress with – I made decadent chocolate truffles. So easy, and so delicious. Here is the recipe:

Chocolate Truffles

  • 1/2 cup of cream
  • 2 cups of chocolate
  • a little flavouring (try vanilla or any other essence, a liqueur or coffee!)

And they’re super easy to make. Boil the cream on the stove and then add it to the broken up chocolate (the smaller the pieces the better). Stir with a whisk until a soft and delicious ganache forms. Then put it in the fridge for a for hours – I know you might not be patient enough (like me) but do it. The firmer it is the easier it is to work with. Scoop out and roll into little balls, and then roll them in cocoa/ground nuts/sprinkles/icing sugar/coconut… the options are only limited my your imagination. I wanted to coat some in white chocolate, but ran out of time.

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I wish I could have taken better pictures of these, but I promise they taste better than this picture looks.

I also made one of my absolute favourite desserts, lemon meringue pie. My husband doesn’t like lemon, but we were at a friends party who made a deliciously sweet one that he just loved! So I got the recipe from her and made it for everyone 🙂

Lemon Meringue Pie

  • 1 packet of crushed biscuits
  • 125 grams of butter, melted.
  • 3 eggs
  • 2 tins of condensed milk
  • 1 cup of lemon juice (or more or less to taste)
  • 1/4 cup castor sugar

Let’s make it!

  • Melt the butter and mix it with the biscuit crumbs. Press it into the base of your dish.
  • separate the eggs. Add the yolks to the condensed milk and lemon juice, and mix with a hand mixer until thick. Depending on how much lemon you like, adjust the taste.
  • Pour into the base and bake at 180 for 20 minutes.
  • While it’s baking beat your egg whites and gradually add the sugar until it forms a yummy meringue.
  • Once it’s done baking, add the meringue and use a knife, fork or spoon to create some pretty curls.
  • Pop it back in the oven to brown.
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This is what’s left of it. In it’s defense it was in the fridge in a packet, which whipped off some of the meringue. Oops. I promise it tastes delicious.

Needless to say, I’ve just brought all the leftovers in to work, and they got devoured in a second! So delicious. The perfect sweet and delicious treats after celebrating a special simcha! (or the end to a rough day at work 🙂

I’m always looking for new theme ideas for Sheva Brachot, so if you have any – send them this way! Have a great week, everyone.


Choc Chip Oatmeal Cookies

You’ll learn soon enough (from the recipes I contribute to this blog) that dessert is really my thing. I kind of like to end a good Shabbos meal with an impressive dessert. You might not usually associate cookies with Shabbos dessert, maybe more like snacks for tea, but I assure you, they can be upgraded.

LEt me give you some background on these. Story #1. My husband bought a pack of oats (the non-instant kind) for breakfast when he started his new teaching job last year. A year later, they’re still in our cupboard reaching the expiry (yip, who knew that oats had an expiry? Well, they do.) and I figured I had to do something with them. So naturally, I hopped onto pinterest for some ideas, and the greatest thing to possibly make with these oats, were choc chip cookies.

Now, story #2. Before this I’d never actually baked choc chip cookies successfully. You see, a few years ago, after my gap year in Israel we had a couple on shlichut in my home town for Bnei Akiva, the Jewish Zionist Youth Movement. We were incredibly close to them, and the wife would make the greatest choc chip cookies. At every event she’d bake them, and once even made a batch for my birthday. It wasn’t a fancy recipe, in fact it was the standard recipe that came at the back of the chocolate chip packet, but they just always tasted so much better when Noa made them. Anyway, so while this might not be her recipe (I tried it once, before I knew my way around a kitchen, and didn’t bat an eyelid at the typo that said 3tbs of baking powder…), but choc chip cookies will always remind me of her.

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So back to the point, I found the yummiest recipe on a blog called How Sweet Eats. So yummy, that after I’d tasted the batter before it went in the fridge to chill, I decided I had to make a 2nd batch (and because I still had a half packet of oats left). So here it is:


  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar (I used more brown than white)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon (the first batch I used only 1tsp and in the 2nd omitted it completely. It really depends on how much you like cinnamon)
  • 1 1/4 cups chocolate chips (or in my case, just pour in as many as you like.
  • if the dough is crumbly and not pulling together, feel free to add  1 – 2tbs milk (I’m sure water or orange juice would do the trick if you’re keeping it parev. I didn’t need it)


  • Mix the butter and sugar. If you’re like me without an electric mixer you’ll need it to be soft at room temperature and put a little elbow grease into it.
  • Add vanilla and eggs and mix.
  • Stir rest of the dry ingredients (flour, baking power, salt, cinnamon). Then beat in the oats until the dough comes together. (Add milk if necessary.
  • Add the chocolate chips.
  • Cover in the fridge for about half an hour.
  • Scoop and flatten onto your baking tray.
  • Bake for 9 – 12 minutes (or just keep an eye on them, depends how crunchy/soft you want them) at 190 degrees.

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DELICIOUS! Thank you Jess for such a fabulous recipe 🙂

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So how do you upgrade these for Shabbos, you ask? Ice cream sandwich cookies, of course!

Truth be told, I ran out of time to make the sandwiches this time, but I have made them before. You can use Jodi’s parev ice cream recipe – I made peanut butter ice cream by adding 2 big dollops of creamy peanut butter (because peanut butter and chocolate need to go together). We served platters of cookies, sweets from Israel, and nougat with the ice cream – it was such a hit with our guests, and also made a great breakfast for our friends who were staying over (well, the cookies anyway ;)).

Do you have a favourite cookie recipe?

My Full Proof Ice-cream Recipe

As Lee-Ann mentioned I don’t claim to be a foodie. But I do love putting all my heart and soul into cooking. My husband thinks I am crazy that after a full days work and running around after my two year old (BH!) I still want to stand around in the kitchen and make everything for Shabbos from scratch.

And every week I insist on making ice cream as well, but of course I never tell him how easy it actually is! (let him think I’m superwoman! 🙂  )

I basically found a recipe that is really easy and can be so versatile depending on which angle you want to go. I find this recipe works better with fruit. But truthfully its all in your imagination.

The recipe is as follows.

  • 6 eggs
  • 1 cup of sugar
  • 1 packet of orley whip/imitation cream
  • And addition of your choice (I have made choc-chip, passion fruit, marshmallow, chocolate, mango, strawberry, kiwi…you name it!)

This is how you make it:

  • First beat up the whites of the eggs and sugar until they are stiff
  • Fold in your orley whip and egg yolks and just let the machine do the work….seriously.
  • then you just add your flavour.

And yes it is that easy!!!

Happy Cooking