Balaboosta Persian cake for Pesach Pesaj

  • 3 1/2 cups almond meal
  • 3/4 cup demarara sugar
  • 3/4 cup Gewurzhaus cardamom pistachio sugar, plus extra to serve (or substitute with 1/2 cup raw sugar, 1 tspn ground cardamom and 1/4 cup crushed pistachios)
  • 120g butter, at room temperature
  • 2 eggs
  • 250g natural yoghurt, plus extra to serve – about another cup
  • 1/2 tspn ground nutmeg
  • 1 tspn ground cardamom
  • Zest of one orange
  • 50g raw pistachios, chopped or slivered
  • Icing sugar and dried rose petals to serve

  1. Preheat oven to 180C.
  2. Grease and line a 20 or 22cm round cake tin.
  3. In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
  4. Spoon half the mixture into the prepared cake tin and press down to form an even base.
  5. To the remaining mixture, add eggs, yoghurt, half the orange zest and the spices and pulse until smooth and creamy. Pour over the base and shake gently to ensure mixture is even in the tin.
  6. Scatter the top with chopped pistachios and bake for 40-50 minutes or until the cake is golden.
  7. Cool in the tin on a wire rack.
  8. To serve, dust the cake with icing sugar and scatter over rose petals and extra pistachios. Mix together extra yoghurt with leftover orange zest and little cardamon pistachio sugar and serve alongside the cake.

Strudel de manzana

  • 4 manzanas de la variedad que más te gusten
  • 1 paquete de masa filo (8 hojas)
  • 30 gr de nueces
  • 2 cucharadas de azúcar negro
  • 40 gr de mantequilla.
  • Canela en polvo.
  • Azúcar glass (para decorar).

  1. Pela las manzanas y pártelas en dados pequeños.
  2. En una sartén echa un poco de mantequilla y pon el fuego a temperatura media. Deja que se derrita, e incorpora los trocitos de manzana. Remueve bien y deja que la manzana se vaya quedando blandita.
  3. Agrega el azúcar moreno y una cucharadita de canela, revuelve bien y a continuación añade un poquito de agua (1/4 taza). Remueve para que la manzana se caramelice durante 5 minutos más. Reserva y deja enfriar.
  4. Precalienta el horno durante unos 10 minutos a 200ºC.
  5. Introduce el resto de la mantequilla en un vaso, y éste en el microondas hasta que se derrita. 
  6. Saca una lámina de la pasta filo y extiéndela. Píntala con un poco de mantequilla y coloca encima otra lámina. 
  7. Coloca el relleno de manzana encima y enrollar
  8. Pinta por encima con un poco de mantequilla y déjalos en una bandeja forrada con papel manteca
  9. Hornea hasta que se hayan dorado.
  10. Sácalos del horno y déjalos reposar apenas 5 minutos, ya que se toman templados. Colócalos en el plato en el que los vayas a servir, y espolvorea con azúcar glas por encima.

Korean BBQ

  • 1 1/2 k Asado
  • 1/2 cup soy sauce
  • 2 tablespoon Rice Vinegar
  • tablespoon Sesame oil
  • 2 tablespoon Red Pepper powder
  • 8 cloves garlic
  • 1 tablespoon grated ginger
  • 1 cup onions
  • 1/4 cup honey

  1. Combine everything (but not the honey) and marinate the asado 
  2. Leave it in the fridge for 4 hr
  3. Bake it
  4. Boil the rest of the mixture with the honey and add to the asado for serving

Lemon & Almond Muffins


  • 1/2 cups self raising flour
  • 100g almond meal
  • 3/4 cup caster sugar
  • 3 eggs
  • 1/2 cup olive oil
  • 2 lemons rind and juice
  • 1/4 cup blanched almonds


  1. Preheat oven to 180C
  2. Combine flour, almond meal and sugar in a large bowl. 
  3. Beat eggs, oil, lemon rind and 1/2 cup lemon juice
  4. Add to flour mixture and stir until well combined. 
  5. Pour mixture into muffin pan. 
  6. Arrange blanched almonds on top.
  7. Bake cake for 20 minutes or until a skewer inserted into the centre comes out clean.

Upside-down peach cake


  • 1 3/4 cups (385g) caster sugar
  • 4 peaches, peeled, stoned, each cut into 6 wedges
  • 250g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) plain flour
  • 3 teaspoons baking powder
  • 1/2 cup (60g) ground almonds
  • 6 eggs
  1. Preheat oven to 170°C. 
  2. Grease and line base of a 24cm springform tin with baking paper. Place 3/4 cup sugar and 1/2 cup water in a small, heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Simmer until a dark caramel forms. Immediately pour caramel into base of tin, then top with peach wedges, skin-side down.
  3. Place butter, vanilla and remaining 1 cup sugar in the bowl of an electric mixer. Beat until light and fluffy. 
  4. Sift flour, baking powder, ground almonds and 1/2 teaspoon salt over butter mixture. 
  5. Add all eggs then beat on low speed until mixture is smooth and just combined.
  6. Spoon batter over peaches then level. 
  7. Bake for 30 minutes. Cover top with baking paper to prevent over-browning, then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean. 
  8. Stand in tin for 10 minutes. 
  9. Release side of pan then place a plate over top. Invert cake on to plate. Remove base and paper.

Ensalada fresca verano Quinoa, Frutillas y queso

  • 1 taza de quinoa
  • 1/2 cebolla
  • 250g frutillas
  • Queso feta
  • Perejil
  • Cilantro

  1. Se hierve en 2 tazas de agua, la taza de quinoa
  2. Una vez que hierve, bajar el fuego al minimo y quinoa esta lista cuando se consume el agua
  3. Agregar todos los ingredientes cortados chicos
  4. Condimentar con pimienta y aceite de oliva

Chocolate orange and honey cupcakes

    • 300g self-raising flour
    • 50g cocoa powder
    • 250g caster sugar
    • 125g butter
    • 1 egg
    • 180ml buttermilk
    • 3tbsp of runny honey
    • 2tbsp of orange juice
    • 2tbsp of finely grated orange zest
    • Icing for topping
    • Marzipan for decoration
    • Black icing for decoration
      1. Preheat the oven
      2. Line a 12 muffin tin with paper cases or lightly butter the tin if you aren't using cases.
      3. Sift the dry ingredients: flour, cocoa powder and sugar together in a large mixing bowl.
      4. Melt the butter, cool and beat in the egg. Add the buttermilk, honey, orange juice and zest and mix together.
      5. Pour the mixed liquid ingredients into the dry ingredients and stir until combined. Don't over mix as the mixture will become heavy. 
      6. Distribute the mixture between the muffin tins.
      7. Bake in the oven for 30 minutes until the muffins are firm to the touch. Test that they are cooked with a skewer which should come out clean.
      8. Remove from the oven and allow to cool.
      9. Add icing on top

      Brownie cake with Raspberry filling and Nutella topping

      Ingredients Brownies (make double mixture for two layers cake of Brownie)
      • 125g butter, chopped
      •  300g dark chocolate
      •  1 1/4 cups caster sugar
      •  3/4 cup plain flour, sifted
      •  1/4 cup cocoa powder, sifted
      •  1/2 cup chopped walnuts
      •  3 eggs
      Ingredients Raspberry filling
      • 1 1/2 cups Frozen Raspberries
      • 1 tablespoon cornstarch
      • 2 tablespoon lemon juice
      • 1/4 cup sugar

      Directions Brownies
      1. Preheat oven to 160°C fan-forced. Grease a 6cm-deep, 20cm pan. Line base and side with baking paper.
      2. Place butter and 200g chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce heat to low. Place bowl over saucepan (don’t let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.
      3. Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds remaining chocolate in a large bowl. 
      4. Add butter mixture and eggs. Stir to combine. 
      5. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. 
      6. Bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. 
      7. Cut portions when is still warm. Cool completely in pan.
      Directions Raspberry filling

      1. In a small sauce pan, combined all of the ingredients and slowly bring to boil over medium heat (keep stirring until thickened)
      2. Let cool completely before spreading onto cake.
      Note: Add Nutella and m&m for topping and decoration

      Chicken and Apple Balls (20)

      • 2 tsp light olive oil
      • 1 onion, finely chopped
      • 1 large Granny Smith apple, peeled and grated
      • 2 large chicken breasts, cut into chunks
      • ½ tbsp fresh parsley 
      • 1 tbsp fresh thyme or sage, chopped, or a pinch of dried mixed herbs
      • 1 chicken stock cube, crumbled (from 1 year)
      • 50g fresh white breadcrumbs
      • Salt and freshly ground pepper (from 1 year)
      • Plain flour for coating
      • Vegetable oil for frying 
      1. Heat the olive oil in a pan and sauté half the onion for about 3 minutes.
      2. Using your hands, squeeze out a little excess liquid from the grated apple.
      3. Mix the apple with the chicken, then add the cooked and remaining raw onion, herbs stock cube (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds. Season with a little salt and pepper (from 1 year).
      4. With your hands, form into about 20 little balls, roll in flour and fry in shallow oil for about 5 minutes until lightly golden and cooked through. 

      Tortilla de acelga


      • Un paquete grande de acelgas
      • 3 huevos
      • Media cebolla
      • Aceite
      • Sal y pimienta
      • Harina 2 cucharadas
      1. Lavar la acelga, tanto las hojas como las pencas
      2. Hervir con un poco de sal, por 15 minutos. 
      3. Colar y escurrir para que queden con la menor cantidad de agua posible (para que se una mejor y no se desarme)
      4. Picar en trozos y reservar en un bowl.
      5. Picar la cebolla en cubitos pequeños, y en una sartén con un poco de aceite freír hasta que transparenten. Agregar al bowl de las acelgas.
      6. Agregar los 3 huevos, sal y pimenta a gusto, y revolve hasta integrar todos los ingredientes.
      7. Se puede agregar la harina (para que se junte mejor)
      8. En una sartén limpia (que no sea la misma donde hizo las cebollas porque la tortilla se pegará), agregar un hilo de aceite, esperar a que este caliente y verter la mezcla.
      9. Con la cuchara de palo esparcir bien por toda la sartén y dejar hasta que se dore bien.
      10. Dar la vuelta la tortilla y dejar que dore.
      11. Servirla en un plato grande, y cortar en 6 porciones.