• Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Pasta Sauces,  Soy Free,  Vegan,  Vegetarian

    Thick Tomato Sauce

    June 7, 2013

    A thick sauce that is great with pasta, in lasagna and on pizza… Just between you and me: Add ½ cup heavy cream and you get a lovely Rosé pasta sauce. Ingredients 2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled) 6-10 garlic cloves, crushed 1 large onion, finely chopped Handful fresh basil leaves ½ cup water 2 tbsp. extra-virgin olive oil For pizza sauce: 2-3 Tbsp. dried Oregano salt and sugar for seasoning Preparation In large saucepan, sauté onion and garlic in olive oil, until lightly golden. Chop the tomatoes and add to the pan. Add basil leaves and water and stir well.…

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  • 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…

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  • Can be prepared in advance,  Dairy,  Desserts and mousses,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free,  Vegetarian

    Cajeta – Goat’s-Milk Dulce De Leche

    May 29, 2013

    Ingredients 2 liters goats-milk (for a vegan/dairy-free version use almond milk) 2 cups sugar 2 vanilla pods (or 2 tsp natural vanilla essence, with seeds) 2 cinnamon sticks ½ tsp. salt 1 tsp. baking soda Preparation Mix 4 tbsp. of the goats-milk with the baking soda. Pour the remainder of the milk into a heavy pot. Add the sugar, vanilla, salt and cinnamon to the pot and stir. Bring to a simmer over medium heat and mix until sugar dissolves completely. Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside. Return to heat and mix continually. When it starts to thicken, and/or change color,…

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  • Can be prepared in advance,  Dairy,  Dairy Free,  Desserts and mousses,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Whisked Gânache Chocolate Truffles

    May 25, 2013

    Ingredients ½ cup heavy cream (for a vegan version, use coconut cream) 280 gr. semi-sweet chocolate (I use 64% Belgian chocolate) 15 gr. butter (for a vegan version, use cold-pressed coconut oil) 2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio) Preparation In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Wait 1 minute and mix until chocolate is completely melted. Add butter and mix to fully incorporate. Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture. Refrigerate for an hour. Put the now-solid chocolate…

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  • Cakes,  Can be prepared in advance,  Dairy,  Fruit Cakes,  Gluten Free,  Kosher,  Quickies,  Vegetarian

    Grilled Nectarine Cake

    May 24, 2013

    After Shavuot (holiday), with all its cooking (and eating), I didn’t much feel like going to the Supermarket that Thursday or Friday. Then came along Friday afternoon, and I was so in the mood for cake, that I went through my entire fridge and pantry trying to find some remnants. I didn’t have enough of anything for any of my known recipes (for a second it looked like I didn’t even have any flour until I found half a bag hiding in the back) , so I improvised this cake… I think the pictures speak for themselves. Ingredients 70 gr. soft butter + ½ cup heavy cream – dairy or…

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