Browsing "Requires preparation in advance"

Quick Pistachio Ice Cream

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
½ tsp. of powdered cinnamon

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 container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

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.

2015-07-22 17.35.57

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 container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

Jan 20, 2016 - Spring, Requires preparation in advance, Winter, Dairy, Kosher, Quickies, Mousses and Desserts, Sweets, Gluten-free, Dairy-free, Soy-free, Fall/Automn, Vegetarian, Summer, Make an impression    Comments Off on “Cheat” Ice Cream in a variety of Flavors

“Cheat” Ice Cream in a variety of Flavors

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.
You can make it in any flavor you feel like – I have given a few of my favorite options here.
As I am sensitive to cow’s-milk, I have also noted the dairy-free/Pareve version, which is also (in this case) the vegan version. I hope you enjoy!

2015-07-22 17.35.57

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
Optional – flavor varieties:

  • For cinnamon ice cream – mix in ½ tsp. of powdered cinnamon before transferring to the ice cream maker.
  • For Mocha-flavored ice cream – melt 1-2 tsp. instant coffee into the mixture before transferring to the ice cream maker.
  • For a gorgeous pistachio-flavored ice cream – mix in 1 heap Tbsp. pistachio paste before transferring to the ice cream maker, and a handful of peeled unroasted pistachios to the cold ice cream while it is still soft.
  • For vanilla-chocolate chip ice cream – add a handful of chocolate chips to the cold ice cream while it is still soft.
  • For ripple ice cream – add 1-2 softened Tbsp. of your favorite jam (strawberry/raspberry/apricot/Dolce De Leche) to the cold ice cream while it is still soft, and swirl with spoon.

Preparation

Whisk all ingredients together in a bowl.
*including anything in flavor varieties marked as “before transferring to the ice cream maker”*
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.
*This is the stage where you add anything in flavor varieties marked as “add to the cold ice cream while it is still soft”*

Nov 17, 2015 - Other, Requires preparation in advance, Vegan, Kosher, Buns, Gluten-free, Dairy-free, Can prepare in advance, Parve, Vegetarian, Make an impression    Comments Off on Sweet Bun and Challah Dough

Sweet Bun and Challah Dough

Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – originally Gluten-free, and dairy free – here adjusted for plain flour.
For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough

2013-04-26 14.33.57

2013-10-30 18.42.15

Ingredients

500 gr. plain flour
8 gr. (1 tbsp) dry yeast
1 tsp. sugar
7 gr. (½ tbsp) salt
80 gr. (¼ cup) honey (for a vegan version, you can substitute for molasses)
360 gr. (1½ cups) tepid water
50 gr. (¼ cup) vegetable oil
Glazing Ingredients:1 egg, ½ tsp oil, pinch of salt, ¼ tsp water.
Vegan Glazing Ingredients:2 tbsp soy/rice milk, ½ tsp olive oil, pinch of salt.

Preparation

In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
In a large bowl, mix flour with salt.
Add remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!!
Cover bowl with plastic wrap and towel, and let rise until dough doubles.
For two Challahs:
Remove dough from bowl and place onto well-floured surface.
Knead well until dough is not sticky, and can be shaped.
Divide the dough into 2 equal parts (weigh).
From each part create one Challah (whichever braiding you prefer).
Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
Mix glazing ingredients and brush Challahes well
Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
Bake in an oven pre-heated to 160C/320F until golden-brown.

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