These cream puffs always come out tall and pretty, and go well with either a sweet or a savory filling. Ingredients 1 cup water 100 gr. margarine (or butter) 1 tsp. sugar pinch of salt 1¼ all-purpose GF flour (Tami, or another), or plain flour 4 large eggs, for the GF version, you will need to add 1-2 eggs to achieve the same results Preparation Preheat your oven to 190C/375F. In a small pot over medium heat, heat the water, butter, sugar and salt until fully melted into cohesive liquid (do not bring to a boil). Add all the flour at once and quickly mix with a wooden spoon until…
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- Dairy Free, Dressed to Impress, Gluten Free, Jams and marmalades, Kosher, Low calory, Parve, Soy Free, Vegan, Vegetarian
Fig and Nectarine Confiture
Ingredients 600 gr. figs, cubed 200 gr. nectarines, cubed 170 gr. sugar 10 gr. unsweetened pectin Juice of 1 lime 2 star anise Preparation Put all ingredients in a sauce pan, and toss to evenly coat fruit with dry ingredients. Bring to a boil over high heat. Reduce to low heat and let simmer for about 1-1½ hours, until the back of a spoon dipped comes out coated with jam. Pour into sterilized jars, and let cool. Savor every guilt-free bite – it’s a total of ~580 calories for the entire amount.
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Vered’s Honey Muffins or Cake
If you follow this blog, you know there’s a lot more recipe-writing than blogging going on, but as my son said these are the best baked goods he’s ever had when he first tasted them, I think I need to pay special tribute to the recipe’s source. I have been fortunate enough to get to know a lovely lady, whose son attends the same class as mine. Last year at this time (Rosh Hashana) she made the class her Honey Muffins… My son demanded (and nagged) that I call her up that same day, and ask for the recipe. The first time I made them, I didn’t get the texture…
- Cakes, Can be prepared in advance, Dairy Free, Fruit Cakes, Gluten Free, Kosher, One-Bowl Cakes, Parve, Quickies, Rosh Ha'Shana, Soy Free, Vegetarian
Yam “Bread”
This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it… Ingredients 3 cups flour (for a GF version, use “Tami” GF flour mix) 2 cups sugar 1 tsp. baking soda 3 eggs 2 cups yam, shredded 1 cup vegetable oil 1 can (8oz) crushed pineapple, drained 1 cup pecans, chopped ½ tsp. cinnamon 2 tsp. vanilla extract Preparation Coat two loaf pans with non-stick cooking spray. Preheat your oven to 160C/320F. In a…
- Can be prepared in advance, Cookies, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Parve, Pre-preparation required, Soy Free, Vegetarian
Swiss Meringue and Its Many Wonders
Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2…
