• 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…

    Read More
  • Cakes,  Can be prepared in advance,  Cheesecakes,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Shavu'ot,  Vegetarian

    Delicate Baked Cheesecake

    August 15, 2013

    Ingredients 1 kg soft goats-milk cheese 6 eggs, separated 1 tsp. vanilla extract (the real stuff, not flavored) ½ + ½ cups of sugar 6 Tbsp. corn starch 5 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version) 2/3 cups room-temperature goats-milk 50 gr. melted goats-milk butter Preparation Preheat oven to 240C/460F. Place small tin with boiling water at the bottom of the oven (to create steam). Mix cheese with egg yolks, vanilla extract, and ½ cup of sugar. Sift corn starch and flour together and add to cheese mixture. Blend until no lumps remain. Add butter and…

    Read More
  • Cakes,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Fruit Cakes,  Kosher,  Parve,  Pies and Sweet Tarts,  Rosh Ha'Shana,  Soy Free,  Vegetarian

    Apple Pie

    July 13, 2013

    I got this recipe from a friend years ago. Other than a few minor changes, I kept it true to its origins. A fun, comforting pie best served warm with a scoop of good vanilla ice cream and a dollop of whipped cream. Filling Ingredients 8 Granny Smith apples, cored and cubed 150 gr. (¾ cup) Demerara sugar 2 tsp. cinnamon ½ tsp. almond extract 1 tbsp. lemon juice 50 gr. walnuts and/or raisins 2 Tbsp. Brandy Filling Preparation Cook apples sugar and cinnamon over medium heat. When somewhat softened add lemon, almond extract and nuts/raisins. Remove from heat and let cool. Regular Crust Ingredients 250 gr. (2 cups) whole…

    Read More
  • Beef,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Meat,  Significant work,  Soy Free

    Roast à la Zadik (Roast Beef with Carrots, Onions and Chestnuts)

    July 10, 2013

    I was thrilled that this recipe won the survey! This is in fact the first recipe I ever developed, before I knew what developing a recipe was. The method of cooking beef in a pressure cooker I learned from my mom, and the method of methodically submerging each slice of beef in the sauce I learned by watching my dad, who did it with the patience only he possesses. I developed this sauce over the years – it has gone through multiple variations and changes until it reached its current (and for me, final) composition. Ingredients 1-1½ kg. (2-3 pounds) beef shoulder roast 4 large carrots, peeled 2 large onions,…

    Read More
  • Can be prepared in advance,  Cookies,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Rosie-Beurre (Gluten-Free Petit Beurre)

    June 5, 2013

    I have to say: a year ago I would never have dared to try and make Petit Beure, let alone develop a recipe for it… 10 years ago I would have thrown the dough because I didn’t like the way it looked. My point is this: if you never dare, you can never succeed. I have never been prouder of a recipe I developed than I am of this one. I hope you enjoy it! A special thanks to Maya Shaked for being the brave  first to try out the recipe. Thanks to her we have additional insights and options. Ingredients 170 gr. sugar 170 gr. Goats-milk butter or regular…

    Read More