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Dec 3, 2018 - Hannukah, Kosher, Quickies, Starters, Gluten-free, Dairy-free, Soy-free, Parve, Vegetarian, Sides    Comments Off on Potato Latkes

Potato Latkes

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 light-golden, lower heat and keep turning over every 30 seconds until both sides are a nice golden-brown.
Remove from oil using a slotted spoon and place on paper towel.
Serve with sour cream or thick goats-milk yogurt.

May 17, 2016 - Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides    Comments Off on Sweet GF Challah/Buns

Sweet GF Challah/Buns

2016-05-17 09.53.34

2016-05-17 11.38.04

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 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22

Dec 2, 2015 - Hannukah, Kosher, Quickies, Starters, Gluten-free, Dairy-free, Soy-free, Parve, Vegetarian, Sides    Comments Off on Grandma’s Potato Latkes

Grandma’s Potato Latkes

My granmother’s Potato Latkes – golden, crisp and perfect.

2014-12-16 14.16.12

Ingredients

4 potatoes
optional: 1 medium onion, finely chopped
1 egg
1 Tbsp. Tami GF flour (or plain flour)
salt, to taste

Preparation

Grate your potatoes (using a grater or a food processor), and squeeze to drain 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 golden and crisp, turn Latke over.
Once the other side is nice and golden, remove from oil using a slotted spoon and place on paper towel.
Serve with sour cream/thick goats-milk yogurt.

Nov 17, 2015 - Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides    Comments Off on GF White Bread

GF White Bread

2015-11-16 14.16.41

Ingredients

280 gr. (2 cups) Tagmish GF flour
½ Tbsp. (~7 gr.) dry yeast
2 Tbsp. sugar
¼ Tbsp. salt
½ tsp. (2 gr.) baking powder
2 Tbsp. vegetable oil
280 gr. tap water
1 egg
1 Tbsp. Tami Gluten-Free Couscous Mix

For brushing: 1 egg yolk + 1 tsp. vegetable oil

Preparation

Mix all dry ingredients, other than Couscous mix, in a bowl.
Add all liquids, except egg, and knead for a few minutes until you get a soft, sticky dough.
Add egg and knead until fully incorporated.
Add Couscous mix and knead for an additional 5 minutes.
Lightly oil a medium-sized bowl, and transfer the dough onto it.
Cover bowl with plastic wrap, and let rise for approx. ½ an hour.
Place dough into lightly-oiled bread tin.
Lightly wet your hands and smooth top of bread.
Lightly wet your finger tips and smooth dough on all sides, to create straight lines.
Cover with a towel and let rise refrigerated for ½ an hour.
Preheat your oven to 200C/400F.
Brush with egg mixture on top and sides evenly.
Bake at the center rack of your oven for 10 minutes.
Reduce heat to 170C/340F and continue baking until nicely golden-brown on top.
Move tin to a lower rack, and continue baking for 10 minutes.
Remove from oven and tin and let cool on an oven rack.
You can keep in closed plastic bag on counter top for up to two days, or slice and freeze.

2015-11-16 14.05.49

Tunisian Banatages

Banatages are moist, yummy Tunisian fried potato and meat balls.
Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball.

2014-07-10 16.55.30

Ingredients

Potato Casing
5 large potatoes, peeled and cubed (small cubes)
4 Tbsp. water
2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs
Salt
¼ tsp. Pepper
½ tsp. Turmeric
Filling:
1 large onion
1 handful parsley (leaves only)
500 gr. ground beef
Salt
½ tsp. Turmeric
Coating:
Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed fine GF breadcrumbs with crushed GF cornflakes, for that extra crunch)
1 egg, beaten

Frying oil

Preparation

Potato Casing
Boil the potato cubes in salted water until soft.
Strain completely and mash the boiled potatoes, adding the water.
Season with salt, pepper and turmeric, and mix well.
Add breadcrumbs/matzo flour and incorporate.

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Filling:

Finely chop onion and parsley in your food processor.

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Over medium heat, sauté the chopped onion and parsley in a little oil until the onion softens and turns translucent.

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Add the beef and lightly brown it, stirring continuously.

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Season with salt and turmeric.
Remove from heat and let cool.

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Prepare a bowl with the breadcrumbs for coating, and a tray lined with baking sheet.

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Take a Tbsp. of the potato casing, place on your hand and flatten to an thin oval layer.

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Add a Tbsp. of the filling in the center of the potato casing.

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Gently fold the edges of the potato casing over the filling, closing the meat within, and shape into an oval banatage.

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Roll banatage in breadcrumbs and place over the tray you prepared.

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Place tray in the refrigerator to cool and solidify, so it easier to handle, and doesn’t break when frying.

***Tip: If you wish to finish perparing the banatges another day, you can choose to freeze them at this time.

When you wish to finish preparing the banatages:
Heat 1½-2″ (4-5cm) of oil in a frying pan.
Dip each banatage in beaten egg.
Gently insert banatage into hot oil.
Turn until each side is a nice golden brown.
Remove from oil using a skimmer (sieved spoon), and place onto absorbent kitchen towels (to remove excess oil).

Enjoy!!

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