Browsing Requires preparation in advance

Quick Pistachio Ice Cream

January19

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

January19

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.

“Cheat” Ice Cream in a variety of Flavors

January20

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”*

Sweet Bun and Challah Dough

November17

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.

2013-07-05 19.51.46

Let cool to room temperature before slicing.
For Buns:
With lightly-oiled hands, divide dough into equal-sized balls (80 grams each).
For Regular Buns:
Roll each portion into a nice ball.
For Stuffed Buns:
Flatten each portion in your hand (or using a rolling pin).

2013-05-14 13.30.38

Place about 1 “pregnant” tsp of filling in the center.

2013-05-14 13.30.48

Pinch closed.

2013-05-14 13.30.57
2013-05-14 13.31.04
2013-05-14 13.31.16

Roll into a ball.

2013-05-14 13.31.29

Continued Bun preparation:
Place buns on baking sheet, cover with a towel and let rise until they increase in size by 20-30%.
Mix glazing ingredients and brush buns well.
Sprinkle with sesame, poppy seeds, or whatever else you” d like (or nothing at all).
Bake in an oven pre-heated to 180C/360F until golden-brown.

2013-04-26 14.32.21

Let cool for a few minutes.

Coconut-Lemon-Pistachio Cookies

July9

I originally made these cookies based on a Karin Goren recipe (“Sweet Secrets 2”, p. 158). They were very nice, but I am the type of person that likes flavor-punches. I don’t do “nice” in food – I love spices and strong flavors. So I changed things up a bit, played with ratios, replaced some ingredients and added a few others. I think the result is spectacular (if I may say so myself).

2015-07-08 20.24.52

Ingredients

130 gr. soft coconut oil (not liquid!)
200 gr. (1 cup) granulated sugar
6 Tbsp. freshly-squeezed lemon juice
4 egg yolks
1 tsp. 100% pistachio paste
300 gr. (2 cups+2 Tbsp.) Tami GF flour (or plain flour)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup whole unroasted peeled pistachios
Sugar Coating:
50 gr. (¼ cup) sugar
zest of 1 lemon (optional)

Preparation

In your stand mixer, using the K beater, beat coconut oil and sugar into a paste.
Add egg yolks, lemon juice and pistachio paste, and continue beating until cohesive.
Mix flour, salt, baking soda and baking powder and add to coconut-oil mixture.
Add pistachios and beat on low until incorporated.
Divide the pliant dough into 3 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).

2015-07-07 20.50.10

Twist the edges of the baking sheet to seal the dough (like wrapped candy).

2015-07-07 20.51.03

Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 180C/360F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and lemon zest.
Brush each log with a tiny amount of water, and roll in the lemon-zest-sugar mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.

2015-07-08 19.44.28

Bake for approx. 15-20 minutes until they turn a light golden-brown on the sides.

2015-07-08 20.24.43

*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.

posted under Requires preparation in advance, Kosher, Sweets, Gluten-free, Dairy-free, Soy-free, Cookies, Parve, Vegetarian, Make an impression | Comments Off on Coconut-Lemon-Pistachio Cookies
« Older Entries

Choose Language | בחר שפה

206
7
Visit Us
Follow Me
Tweet
125

I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

Comments

comments