Ingredients 6-8 chicken thighs with skin, on bone 4 Tbsp dark brown sugar 2 tsp Dijon mustard ½ tsp Kosher salt 2 allspice kernels 2 bay leaves Preparation Preheat oven to 170°C/350°F/Gas mark 4. Clean excess skin and fat off chicken. Rinse chicken thoroughly and dry with paper towel. Mix all ingredients well in a bowl, so that chicken is completely covered. Arrange chicken thighs closely in oven-proof dish. Roast for approximately 1½ hours until skin is crisp.
- Chicken, Dairy Free, Gluten Free, hannukah, Kosher, Main courses, Meat, Passover, Quickies, Rosh Ha'Shana, Soy Free
- Dairy Free, Gluten Free, hannukah, Kosher, Parve, Quickies, Side Dishes, Soy Free, Starters, Vegetarian
Potato Latkes
Ingredients 5 medium potatoes 2 medium onions 2 eggs 3 Tbsp. Tami GF flour (or plain flour) 1 tsp salt optional: black pepper to taste Preparation Peel and grate the potatoes (using a grater or a food processor), and squeeze out all liquid. Peel and quarter the onions. Chop the onions toa pulp in the food processor and squeeze out all liquid. Mix all ingredients in a bowl. Heat skillet with ¼” of oil. Fill a Tbsp. with batter, flatten using a second Tbsp., sliding the Latke into the oil with it. Once the sides start to turn light-golden and crisp, turn Latke over. Once the other side is also…
- Cakes, Can be prepared in advance, Dairy, Dressed to Impress, Gluten Free, Kosher, Soy Free, Sweets, Vegetarian
Gluten-Free Vanilla-Mocha Cake
Ingredients 330 gr. Tami all-purpose GF flour 10 gr. (1 packet) baking powder ½ tsp. baking soda ½ tsp. salt 180 gr. room-temperature butter 300 gr. (1½ cups) sugar 1 tsp. vanilla extract 3 eggs For the Mocha: 4 Tbsp. espresso coffee 1½ Tbsp. cocoa powder 1 Tbsp. milk Bundt cake tin, buttered and floured. Preparation Preheat your oven to 180C/360F. Mix the flour, baking powder, baking soda and salt in a bowl. In your stand mixer on medium speed, beat the sugar, butter and vanilla extract using the K beater until light and creamy. Add eggs one at a time, waiting until each is fully incorporated. Reduce to low…
- Dairy, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Pre-preparation required, Quickies, Soy Free, Sweets, Vegetarian
Quick Vanilla Ice Cream
Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer. Ingredients 500 ml. heavy cream (or dairy-free/Pareve substitute) 300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk) 6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter) 1 vanilla bean, scraped for seeds Preparation Whisk all ingredients together in a bowl. Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed…
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Sweet GF Challah/Buns
Ingredients 600 gr. Tagmish GF flour 1 Tbsp. (12 gr.) dry yeast 120 gr. sugar 50 gr. (25 gr. + 25 gr.) vegetable oil 1 Tbsp. salt 600 ml. tap water 1 egg for brushing sesame seeds for sprinkling (optional) Preparation Mix all dry ingredients in a bowl. Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough. Pour remaining (25 gr.) of oil over dough, and knead into the dough. Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour. For buns: Divide dough into equal parts weighing 100…