• 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,…

    Read More
  • Dairy,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Sweets,  Vegan,  Vegetarian

    Rose’s Pancakes

    May 25, 2013

    Ingredients 250 gr. sour cream or thick goats-milk yogurt (For a non-dairy/vegan version: Tofutui dairy-free sour cream) 1 egg (For those allergic to eggs/vegans: 1 soft banana, mashed) 1 cup flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour) 1 full tsp. baking powder ½ tsp. baking soda ½ cup sugar 1 cup milk/goats-milk (For a non-dairy/vegan version: soy/rice/hazelnut/oat milk – whichever type you enjoy the flavor of) oil/butter for frying Preparation In a bowl, mix sour cream/yogurt, sugar and egg/banana well. Add the flour, baking powder, baking soda and milk, and whisk until smooth. Cover the bowl in plastic wrap and refrigerate for ½ an hour. Heat a non-stick…

    Read More
  • 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…

    Read More
  • 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…

    Read More
  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Quickies,  Shavu'ot,  Soy Free,  Starters,  Vegetarian

    Goat-Cheese Stuffed Mushrooms in Brandy-Béchamel Sauce

    May 9, 2013

    I met my best friend Daniela during my B.A. studies. We didn’t immediately click – Tough me, and shy (then) her… But somehow by the time the year rolled to an end we clicked a little and decided to live together in the dorms second year. This, as they say, was the beginning of a beautiful friendship. Since I worked nights, we would eat dinner around 9 or 10p.m… Sometimes when we couldn’t be bothered to cook, we’d drop by a local restaurant (Rosso). At the time they had a divine stuffed-mushroom starter… Being the poor students that we were, we couldn’t really eat there regularly, so I decided to…

    Read More