1. food and drink
2. desserts and baking

Delicious Recipes
Visit our website for stockists www.rakusens.co.uk
© Rakusen's Limited 2010
Created by Denise Phillips
First Edition
Welco m e...
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Rakusens.co.uk/Contact
Den ise Phillip s
Food W rit er
N ot es on R econipmees
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•
•
•
•
•
Notes on Food
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Fresh herbs should be used wherever possible.
Measurements for both herbs and spices are according to my
preference, please adjust to either more or less to your taste.
Zest is always grated unless stated otherwise.
Meat and poultry should be cooked thoroughly. To test if poultry
is cooked, pierce the flesh through the thickest part with a skewer
or fork – the juices should run clear.
To season, use sea salt and freshly ground black pepper.
Packs of Filo and Puff pastry vary in both weight and size so adjustments to the recipe
may therefore be required.
Starters
Oriental Chicken F ilo Tartlets
Matzo Meal 'Bread' Rolls
Matzo Brei
Aubergine, Pine Nut & Goats Cheese Bruchetta
page 5
page 7
page 9
page 11
Turkey Goulash
Chicken with Apricots & Wild Mushrooms
Salmon Rolls filled with Spinach & Asparagus Pate
Crunchy Leek & Potato Gratin
page 13
page 15
page 17
page 19
Banoffee Pie
Walnut Cake
Pineapple & Pear Cru mble
Prune & Chocolate Souffle Cake
page 21
page 23
page 25
page 27
Mains
Desserts
3.
Fill the warmed tarts with the hot
chicken. Arrange in rows on a
colourful plate – black is good!
Garnish with sprigs of fresh
coriander leaves and toasted
sesame seeds. Serve with a small
dish of soya sauce.
Oriental Chicken F ilo Tartlets
These are really mouth-watering little filo cups filled with an oriental chicken
mixture. They are delightful canapés that will certainly impress your guests.
The pastry is brushed with both Rakusens Tomor margarine and egg yolk
to give it a golden colour and crispy texture. As they only use 1 breast of
chicken, they are a delicious economical creation. You can prepare the filo
tarts and the filling in advance but only fill them when ready to serve
otherwise they will go soggy.
Starters
To serve
in a stylish way...
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 15
Ingredients...
For the Oriental Chicken
F ilo Tartlets
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3 sheets Filo pastry
2 tablespoons Rakusens Tomor margarine,
melted
2 egg yolks, beaten
For the F illing
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1 boneless, skinless chicken breast, cut into
very small pieces
2 tablespoons sesame oil
1 tablespoon soy sauce
3 spring onions, trimmed and finely
chopped
1 clove of garlic, peeled and crushed
1 teaspoon ground coriander
1 teaspoon honey
Method...
To Make the F ilo Tarts
1. Pre-heat the oven to 200°C (400°F/gas mark 6)
2. Using a 5cm round cutter cut the filo into
circles
3. Mix the Rakusens Tomor margarine with
the beaten egg yolks
4. Brush each circle with the egg mixture and
sit it in an oiled mini canapé tin (the circles
should be the same size as the tin). You will
need 3 circle layers per cup
5. Bake in the oven for about 10 minutes until
golden brown
For the F illing
1. Heat the sesame oil in a small frying pan
or wok
2. Add all the filling ingredients and stir fry for
5 minutes until the chicken is cooked.
For Garnish
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1 bunch of coriander leaves
2 tablespoons toasted sesame seeds
Soya Sauce - for dipping
5.
I have been making these ‘bread’ rolls for many years; Enjoy at breakfast,
lunch, as a snack, as part of a tea or at dinner with soup. Flavour them as
desired with cinnamon, fresh herbs, almond essence or even add some
chopped nuts. They freeze well so double the recipe and save for another
time. These ‘bread’ rolls are quick and easy to prepare and are best served
slightly under cooked. If over cooked they will taste more like ‘rock’ cakes!
Starters
Matzo Meal ‘Bread’ Rolls
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 12 Rolls
Ingredients...
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4 eggs
300g Rakusens Medium or
Fine Matzo Meal
½ teaspoon salt
1 tablespoon sugar
220ml water
150ml oil
F lavour as Desired
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•
1 teaspoon ground cinnamon
2 tablespoons fresh herbs/ chopped nuts
Method...
1. Preheat oven to 375°F/190°C/Gas mark 5
2. In a bowl, mix Rakusens Matzo Meal with
salt and sugar
3. Bring the water and oil to a boil in a medium
sized saucepan
4. Add the liquid mixture to the matzo meal
mixture. Mix until well combined
5. Stir in the eggs one at a time and flavour as
desired
6. With slightly wet hands, shape by hand into
balls
7. Place on a tray lined with non-stick baking
parchment paper
8. Bake for approximately 25 minutes or until
nicely browned.
Store in air tight container for up to 3 days or
freeze.
7.
Serve at once with a further
sprinkling of salt or with sugar
and cinnamon.
Matzo Brei
Every mother has her own particular recipe for Matzo brei and this is mine.
I use the ratio half quantity egg to matzo, a little salt and a loving hand to
stir the pan. Chefs Tip: My children love it with a sprinkling of cinnamon
and sugar – a real treat for a special breakfast.
Starters
To serve
in a stylish way...
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 2 - 3
Ingredients...
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6 large Rakusens Matzos - broken into
bite-size pieces
3 eggs – lightly beaten
Pinch of salt3 tablespoons - vegetable oil
Method...
1. Put the Rakusens Matzos in a large bowl
and pour over cold water to cover. Leave
for 2-3 minutes, then drain. Add eggs and
salt.
2. Heat the oil in a frying pan, and then add the
matzo mixture and start to fry gently.
3. Break up the matzo brei into pieces, turn
them over and continue to cook until
golden. Turn once or twice again until the
pieces are crisp.The more times you turn the
matzo brei, the smaller the pieces become.
The longer you fry the crispier it gets - your
choice!
9.
Garnish with pine nuts and a
sprig of basil. Dust the plate
with some black pepper.
Aubergine, Pine Nut & Goats
Cheese Bruschetta
Classic bruschetta is toasted bread with a topping of your choice but here I
have used Rakusens’s tasty square Herb and Onion Matzo Crackers. These
crackers have no added fat and make the perfect base. This is a quick
impressive recipe and works best with soft crumbly goat’s cheese as it
spreads on the crackers more easily.Serve with drinks as a canapé, light lunch
or snack.
Starters
To serve
in a stylish way...
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 8 people
Ingredients...
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16 Rakusens Herb and Onion
Matzo Crackers
4 baby aubergines - sliced lengthways
2 tablespoons olive oil
125g goats cheese
50g pine nuts
2 tablespoons runny clear honey
Sea salt and freshly ground black pepper
Garnish
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Sprigs of basil
Method...
1. Preheat the grill to its highest setting
2. Drizzle the olive oil over the sliced
aubergine. Season with salt and pepper
3. Grill for 3 - 4 minutes on both sides or until
golden
4. Roast the pine nuts in a dry frying pan. Keep
an eye on them as they burn very fast.
Remove and set aside
5. Mash the goat’s cheese
6. Cut the aubergine sliced in half widthways
so they fit on the crackers. Each cracker will
need 2 pieces
7. Spread a little goat’s cheese on top and
drizzle with a little honey. Ideally make and
serve immediately or prepare the topping
and make up just before your guests arrive.
11.
Turkey is not just for the holidays – it is economical to buy and can be
transformed into numerous recipes. This dish is easy to prepare and above
all straightforward to serve. All the ingredients are family friendly and it
makes a delightful change for a Friday night or Sunday lunch meal. I like to
serve it on a bed of curly kale or stir-fried shredded savoy cabbage .
Mains
Turkey Goulash
Preparation Time: 25 minutes
Cooking Time: 1 hour 15 minutes
Serves: 10 people
Ingredients...
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To serve
in a stylish way...
Dust the plate with paprika.
Make a circle of cooked
cabbage and place a large
helping of turkey goulash into
the centre.
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3 tablespoons vegetable oil 6 garlic cloves peeled and crushed
4 large onions - peeled and roughly
chopped
3 tablespoons Rakusens Farina
potato flour
1kg boneless turkey, cut into small cubes
2 tablespoons sweet paprika
2 teaspoons ground cinnamon
750g mushrooms - sliced
10 medium carrots - peeled and cut into
chunks
6 stalks of sliced celery
1 kg or 5 medium potatoes - peeled and
cubed
450ml chicken stock
200ml red wine
4 tablespoons ketchup
Salt and pepper - to taste
Method...
1. Heat the vegetable oil in a large frying pan.
Add the onion and garlic and sauté until for
about 4 minutes or until the onion is no
longer transparent
2. Add turkey cubes, salt, pepper, cinnamon
and paprika, and cook gently on all sides for
approximately 10 minutes
3. Stir in the Rakusens Farina potato flour
and cook for 1 minute
4. Add the potato, mushrooms, carrots, celery
and tomato ketchup
5. Pour in the chicken stock and red wine
6. Cover, bring to the boil and simmer over low
heat for 1 hour
7. Taste and adjust seasoning accordingly.
Garnish
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Sprigs of parsley
Paprika – to dust the plate
13.
Sit a cooked chicken breast on a
warmed plate, pour over the
apricot and mushroom sauce and
garnish with a sprig of basil. As a
variation – liquidize half of the
sauce for a smoother consistency.
Serve immediately.
Chicken with Apricots &
Wild Mushrooms
This is a really quick and delicious family friendly main meal. It is easy to
prepare, straightforward to serve and above all very tasty! I have dusted the
chicken breasts in Rakusen’s Medium Matzo Meal for a crunchy coating.
You can vary the type of mushrooms or even add fresh apricots when in
season. For optimum flavour fresh apricots must be eaten at their peak of
ripeness. Many apricots are picked when not fully mature, which is a mistake
because they will never ripen properly. They are either hard and sour or soft
and dry. Squeeze them or ask to taste one before you buy. I have used the
ready soaked dried variety, which provide an excellent colour and do not
fall apart in cooking. They also absorb all the flavours of the wine and
chicken.
Mains
To serve
in a stylish way...
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6 people
Ingredients...
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6 skinless, boneless chicken breasts
6 tablespoons Rakusen’s Medium Matzo
Meal
1- 2 eggs beaten3 tablespoons vegetable oil
2 onions - peeled and roughly chopped
450g Shiitake or brown cap mushrooms washed and sliced
4 cloves garlic - peeled and finely chopped
250g Dried apricots - ready soaked - roughly
sliced or fresh - destoned
300ml dry white wine
Salt and freshly ground black pepper
Method...
1. Preheat the oven to 180°C/350°F/Gas mark 4
2. Coat the chicken breasts in egg followed by
Rakusens Medium Matzo Meal
3. Heat the vegetable oil in a large frying pan.
Brown the chicken breasts on both sides,
remove and place into a large ovenproof
dish with a lid or if preferred cook in the
frying pan over a low heat
4. Sauté the onions, mushrooms and garlic for
3 minutes in the original pan
5. Add to the casserole dish together with the
sliced apricots and wine
6. Season with salt and freshly ground black
pepper. Cover and cook for 30 minutes.
15.
Unwrap the salmon parcels and
remove the bakewell paper. Arrange
the sweet potatoes on the base of a
warmed plate. Sit the salmon parcels
on top of the potatoes and garnish
with long chive leaves and
wedges of lemon.
Salmon Rolls filled with Spinach
& Asparagus Pate
This is a great main course that has all the essentials for stylish dining.
Serving it with sweet potatoes makes a pleasant change and adds
colour to the dish. You can make the rolls in advance, and cook when
needed. They can be served hot or cold.
Mains
To serve
in a stylish way...
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 6 people
Ingredients...
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6 x 170g salmon fillet, skinned and boned flattened
1 red onion - peeled and finely chopped
225g fresh asparagus - roughly chopped
2 tablespoons olive oil - for frying
225g fresh or frozen leaf spinach - chopped
1 egg - beaten
2 tablespoons - ground almonds
2 tablespoons - Rakusens Fine Matzo Meal
2 tablespoons - flaked almonds
Salt and freshly ground black pepper
For the Sweet Potato Chips
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6 potatoes - cut into wedges
6 tablespoons - Olive oil
Salt and freshly ground black pepper
Garnish
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1 small bunch of fresh chives
3 lemons - cut into wedges
Method...
1. Preheat the oven to 200°C/400°F/gas mark 6
2. Heat a frying pan with olive oil and lightly
sauté the red onion until softened
3. Add the spinach and continue cooking until
all the moisture has evaporated
4. Heat a pan with boiling water and blanch
the asparagus until soft
5. Drain and set aside
6. Combine the cooked vegetables with the
beaten egg, ground almonds, Rakusens Fine
Matzo Meal, and flaked almonds
7. Season with salt and freshly ground black
pepper. Transfer to a food processor and
whiz briefly so that it is a chunky texture
8. Place the flattened salmon on a piece of
baking parchment paper that is large enough
for it to be rolled in
9. Place a large spoonful of the asparagus and
spinach pate along the longest side of each
salmon fillet
10. Roll up each fillet like a pinwheel and roll up
the bakewell paper together and secure like
a cracker
11. Cook the salmon parcels for 20 minutes
12. Place the sweet potato wedges on a baking
sheet. Drizzle over the olive oil and season
well. Roast for 25 minutes or until golden
and crunchy.
17.
To serve
in a stylish way...
Slice a portion of gratin onto a
large plate with a portion of
orange and fennel salad to
the side
This delicious vegetarian bake is topped with crumbled Rakusen’s Herb and
Onion Matzo Crackers and Parmesan cheese. It is ideal for a lunch or supper
any time. I used the food processor to slice the potatoes, which certainly
put some speed into its creation. When preparing leeks, ensure that you trim
the root end and coarse top. The easiest way to clean leeks is to slit them
lengthways and rinse under cold running water to remove any grit. The fennel
and orange salad brings both colour and texture to the dish and is very
simple to make.
Mains
Crunchy Leek & Potato Gratin
Served with Fennel & Orange Salad
Preparation Time: 25 minutes
Cooking Time: 50minutes
Serves: 6 people
Ingredients...
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3 leeks - trimmed and sliced
1 red onion - peeled and sliced
250g leaf spinach - cooked and well drained
900g potatoes - finely sliced
3 cloves garlic - peeled and finely chopped
2cm root ginger - peeled and finely
chopped
100ml vegetable stock
50ml double cream
Salt and freshly ground black pepper
For the Topping
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25g Parmesan cheese - grated
50g Walnuts - roughly chopped
8 Rakusens Herb & Onion Matzo Crackers
- crumbled
For the Salad
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25g Parmesan cheese - grated
50g walnuts - roughly chopped
8 Rakusens Herb & Onion Matzo Crackers
- crumbled
Method...
1. Preheat the oven to 200°C/400°F/Gas mark 6
2. Place half of the sliced leeks and half of the
sliced potato into a large casserole dish. Add
onion, cooked spinach and season with the
garlic, ginger and salt and freshly ground
black pepper
3. Layer another row of the sliced leek and
sliced potato so that the potato is on top.
4. Pour over the vegetable stock and cream.
Season again and bake in the pre-heated
oven for 40 minutes
5. Remove the gratin from the oven and
sprinkle over the crumbled Rakusens Herb
& Onion Matzo Crackers, grated Parmesan
and chopped walnuts
6. Return the dish to the oven for a final 10
minutes or until the potato is cooked and
the topping is golden
7. Mix the olive oil and honey together. Place
the orange segments, orange pepper and
fennel in a salad bowl. Dress the salad just
before serving.
19.
Make this dessert for a special treat. It is one of my all time favourites – a
combination of banana and toffee within a biscuit base. Whenever I see this
dessert on a restaurant menu I look no further. Traditionally the pie is topped
with cream and I feel that this spoils it. It’s the toffee and banana part that
is divine, so I have written this recipe for all those who do not like thick
cream but prefer Greek yoghurt! Must be made in advance and
will not freeze
Desserts
Banoffee Pie
Preparation Time: 20 minutes plus 1 hour and 15 minutes chilling time
Cooking Time: 2 hours
Serves: 6 - 8 people
Ingredients...
For the Base
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400g plain Rakusens Digestive Biscuits
160g Rakusens Tomor Margarine
For the F illing
To serve
in a stylish way...
Dust a little grated chocolate
over the pie just before
serving.
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2 x - 400g tins condensed milk
3 bananas - peeled and sliced
2 - 3 tablespoons clear honey
500g Thick Greek yoghurt
Garnish
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Grated chocolate
Method...
1. Melt the Rakusens Tomor Margarine. Place
the biscuits in a food processor and whizz
until they are completely crushed
2. Add the melted tomor margarine
3. Remove and use to line a 22 cm loose- base
pie dish
4. Refrigerate for a minimum of 1 hour
5. Place the 2 tins of unopened condensed
milk into a pan of simmering water for 2
hours. Extra water may need to be added
from time to time to ensure that the tins are
always completely covered
6. Drain the water away and carefully open the
tins
7. Mash the bananas and spoon into the
thickened condensed milk. Pour over the
biscuit base and level with a knife. Leave to
cool for 15 minutes
8. Mix the honey into the thick Greek yoghurt
and pour over the pie. It can be chilled for
up to 4 hours.
21.
This cake is made with just a few store cupboard ingredients. It is slightly
chunky in texture, slices beautifully without crumbling and can be used for
either a dessert or at tea time. Ideal for a special packed lunch or elegant
tea!
Preparation Time: 15 minutes
Cooking Time: 1 hour
Makes: 1 large cake
Ingredients...
To serve
in a stylish way...
Dust with icing sugar and some
walnut halves
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6 eggs separated
200g sugar
Grated zest of 1 lemon
110g Rakusens Fine Matzo Meal
250g walnuts - roughly chopped
For the Topping
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Icing sugar
20 walnut halves
Desserts
Walnut Cake
Method...
1. Line a 24 cm loose based cake tin with non
stick baking parchment paper
2. Preheat the oven to 160°C/325F/Gas mark 3
3. Beat the egg yolks and sugar until it forms a
thick yellow mixture. Add the lemon zest
and juice
4. Stir in the Rakusens Fine Matzo Meal and
mix well
5. Using a metal spoon, fold in the walnuts
6. In a clean bowl, whisk the egg whites until
they resemble soft peaks. Add one
tablespoon of egg whites followed by the
rest into the walnut mixture
7. Transfer the mixture into the prepared cake
tin
8. Bake for 50 minutes to 1 hour or until it is
set and golden.
23.
Dust the plate with a little
cinnamon and coconut to
enhance the final flavours.
Pineapple & Pear Cru mble
Crumble is always a family favourite ~ in fact crumbles became popular in
Britain during the 2nd World War when rationing made pastry a challenge.
Rakusens medium matzo meal makes a delicious topping. I have flavoured
it with store cupboard ingredients ~ cinnamon and coconut so this last
minute dessert can be on the menu! Serve with ice cream or cream.
Desserts
To serve
in a stylish way...
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 8 people
Ingredients...
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1 large pineapple - peeled, cored and
roughly chopped
3 medium pears - peeled, cored, and finely
diced
1 tablespoon vanilla sugar
1 teaspoon cinnamon
1 tablespoon brown sugar - optional
For the Cru mble Topping
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100g margarine
250g Rakusens Medium Matzo Meal
50g desiccated coconut
75g light brown sugar
1 tablespoon cinnamon
Method...
1. Preheat the oven to 180°C 350F/Gas mark 4
2. Prepare the fruit and stir in the vanilla
extract and cinnamon and transfer into a
large ovenware dish. Only add the brown
sugar if you have a particularly sweet tooth
and the pineapple requires some extra
sweetness
3. Mix together the crumble ingredients and
sprinkle evenly over the top of the fruit
4. Bake for 30 minutes in the pre heated oven
or until the crumb topping is slightly golden.
25.
Prune and chocolate soufflé cake is a great dessert when you want to
entertain as it freezes well and is quick and easy to make. It is a delicious
moist fudge-like cake that is filled with prunes that have been steeped in
brandy. Double the quantity and make two – one for the freezer as a standby
dessert for a future date. It is a brilliant recipe to keep for all occasions.
Prunes on their own are an acquired taste – however, I guarantee that when
they are put with chocolate and brandy in this way everybody will want
seconds!
Desserts
Prune & Chocolate Soufflé Cake
Preparation Time: 15 minutes plus 2 hours to soak the prunes
Cooking Time: 35 minutes
Serves: 8 people
Will freeze
Ingredients...
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100g Ready to eat prunes - cut in half
4 tablespoons - brandy
75g Plain chocolate - (finest quality) cut into
small pieces
25g cocoa powder
125g caster sugar
75g Rakusens Farina potato flour
4 large egg whites
25g caster sugar
Garnish
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•
To serve
in a stylish way...
Invert the cake on to a large
plate. Dust with icing sugar and
serve with a heaped spoon of
yoghurt and honey.
Dust with icing sugar
Natural yoghurt and honey
Method...
1. Place the prunes in a small bowl and spoon
the brandy over the top. Leave to soak for a
minimum of 2 hours or over night
2. Preheat the oven to 180°C/350°F/Gas mark 4
3. Line the base of 1 900g loaf tins or a 20 cm
loose bottomed round tin with non stick
baking parchment paper
4. Place the chocolate, cocoa powder, 125g
sugar and 150ml boiling water in a mixing
bowl. Stir until melted and smooth
5. Sift the Rakusens Farina potato flour into
the mixture and fold gently using a large
metal spoon until it is nearly incorporated
6. Whisk the egg whites in a separate bowl
until stiff. Gradually whisk in the 25g sugar
7. Stir about a quarter of the egg-white
mixture into the chocolate mixture until
incorporated, then pour the chocolate
mixture onto the remaining egg whites and
carefully fold in. (The mixture will be very
loose.) Pour into the prepared tin
8. Scatter the prunes over the top, then bake
for 30 - 35 minutes or until the sponge is
just firm and has risen up around the prunes.
Leave to cool in the tin - it will sink a little
as it cools.
27.
Delicious Recipes
Visit our website for stockists www.rakusens.co.uk
© Rakusen's Limited 2010
Created by Denise Phillips
First Edition