• Can be prepared in advance,  Cookies,  Dairy,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Vegetarian

    Crembo Base (soft cookies)

    August 26, 2013

    Ingredients 100 gr. sugar 100 gr. soft butter 200 gr. Tami GF flour, or regular flour 2-3 egg yolks Preparation Mix all ingredients other than yolks into soft crumbs. Add 2 yolks and knead into a soft, smooth dough – if necessary, add the third yolk (or part of it). Cover in plastic wrap and refrigerate for ½ an hour. Preheat your oven to 160C/320F. Over a baking sheet, roll the dough to a thin layer. Cut out circles in the desired size (I cut into 1½-2 inches). Transfer cookies onto a tin lines with baking paper. Bake for 8-10 minutes until golden-brown. Let cool completely before removing from tin.

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  • Cremes,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free

    Crème pâtissière, Crème Diplomat and Crème “Roselomat”

    August 26, 2013

    Ingredients ½ litre milk (you can use a substitute such as rice/oat or tapioca milk – to create a non-dairy/Parve Crème pâtissière) 5 tbsp. corn starch 4 egg yolks ½ cup sugar (you can adjust depending on how sweet you like it) 1 tsp. real vanilla extract (grainy) – or vanilla-flavored extract. For Crème Diplomat: 250 ml. whipping cream 1 tbsp. sugar For Crème “Roselomat”: 250 gr. Buffalo soft white cheese/Tofutui dairy-free cream cheese (for a non-dairy/Parve version) Preparation Dissolve the corn starch in ¼ cup of the milk. Add the egg yolks. Pour the remaining milk, ½ cup of sugar and vanilla extract into a medium pot and bring…

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  • Cakes,  Can be prepared in advance,  Dairy,  Dressed to Impress,  Fruit Cakes,  Gluten Free,  Kosher,  Pies and Sweet Tarts,  Vegetarian

    Fruity Triple-Almond Tart

    August 21, 2013

    Almond Crust 250 gr. (1 ¾ cups) Tami (GF), or another all-purpose GF flour, or plain flour (if you don’t follow a GF diet) 100 gr. (1 cup) ground almonds 30 gr. (¼ cup) caster sugar 150 gr. cold butter, cubed 1 egg Knead everything except the egg into crumbs (in a bowl or your food processor) Add the egg and knead only until you have a solid dough. Cover with plastic wrap and refrigerate for an hour. Almond Cream 200 gr. (2 cups) ground almonds 120 gr. soft butter 150 gr. (¾ cup) sugar 1 egg ½ tsp. almond extract (optional) Mix everything well to a cohesive cream. Fruit…

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