Ingredients 1 cup white rice 1 tsp. extra-virgin olive oil ½ Tbsp. salt 2½ cups water Preparation In a microwave-safe dish mix rice, oil and salt well. Add water and put on highest-hear in microwave for 20 minutes (do not open in the middle) – and that’s all there is to it.
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Beef and Mushroom Stew
Ingredients 1 kg. (2 pounds) beef shoulder roast, cubed or Ossobuco 2 Tbsp. olive oil 2 large onions, sliced into semi-circles 7-8 garlic cloves, crushed 250 gr. fresh mushrooms (Champignon, Portabella, or a mixture), halved ¼ cup Teriyake sauce ¼ cup Balsamic vinegar 2 Tbsp. brown sugar (or silan – date honey) Warm water Salt and pepper to season Preparation In a pressure cooker, brown beef in olive oil on all sides. Remove the beef from the pot. Add the onion and sauté until translucent, while lightly scraping bottom of pot. Add crushed garlic and lightly sauté. Return browned beef with juices to pot and stir. Add the mushrooms and…
- Buns and Rolls, Dairy Free, Gluten Free, Kosher, Parve, Quickies, Savory bakes, Side Dishes, Starters, Vegan, Vegetarian
GF Jerusalem Sesame Bagels
The original recipe is by the lovely Sara Azuri Mizrachi, who allowed me to post my modified Gluten-free version. Ingredients 600 gr. Tagmish GF flour 1 “pregnant” Tbsp. (13 gr.) dry yeast ¼ cup sugar ¼ cup vegetable oil ¾ Tbsp. salt ½ bag (5 gr.) baking powder 600 ml. warm water 1 egg white for brushing sesame seeds and sugar for sprinkling Preparation Mix all dry ingredients in a bowl. Add all liquids and knead for a few minutes until you get a soft, sticky dough. Smear hands with vegetable oil and lightly massage the dough. Cover bowl loosely with a plastic bag, and let rise in warm place…
- Cakes, Chocolate Cakes, Dairy Free, Gluten Free, Kosher, One-Bowl Cakes, Parve, Passover, Quickies, Vegetarian
Rich Chocolate Cake
Like comedy, sometimes the best recipes come out of improv. Ingredients 1 cup ground almonds ¼ cup Tami GF flour (or another all-purpose GF flour), or plain flour for a non-GF version 4 eggs 2 cup sugar ½ cup cocoa powder ½ cup cornstarch 1 bag (10 gr.) baking powder ¾ cup vegetable oil 2 Tbsp. Instant coffee 1 cup milk (or rice/soy/tapioka milk) 2 Tbsp. Brandy Preparation Preheat your oven to 170C/340F. Mix all ingredients in a bowl. Pour the cohesive mixture into an oiled round cake tin. Bake for approx. 40 minutes, until a toothpick comes out dry but still with moist crumbs. You can serve as is,…
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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…