• 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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  • 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…

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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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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Other,  Shavu'ot,  Soy Free,  Vegetarian

    Gluten-free Yam and Goat-Cheese Lasagna

    May 30, 2013

    Ingredients 4 yams 1 roll (250 grams) semi-soft goatcheese 150 grams goats-milk feta cheese (or cowsmilk) 250 grams kashkaval cheese 750 ml. goats milk Salt and ground nutmeg, to taste Lasagna sheets (I use brown-rice Gluten-free sheets) Preparation Peel and cube the yams, cook in water until softened and puree. While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk. Mix well and season with nutmeg and salt to taste. Preheat your oven to 180C/360F. In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch),…

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