• Dairy Free,  Dressed to Impress,  Gluten Free,  Jams and marmalades,  Kosher,  Low calory,  Parve,  Soy Free,  Vegan,  Vegetarian

    Fig and Nectarine Confiture

    September 20, 2013

    Ingredients 600 gr. figs, cubed 200 gr. nectarines, cubed 170 gr. sugar 10 gr. unsweetened pectin Juice of 1 lime 2 star anise Preparation Put all ingredients in a sauce pan, and toss to evenly coat fruit with dry ingredients. Bring to a boil over high heat. Reduce to low heat and let simmer for about 1-1½ hours, until the back of a spoon dipped comes out coated with jam. Pour into sterilized jars, and let cool. Savor every guilt-free bite – it’s a total of ~580 calories for the entire amount.

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  • Breads,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Vegan,  Vegetarian

    Gluten-Free Breadmaker “White” Bread

    September 20, 2013

    If you’re familiar with the blog, you may know I already have a great recipe for GF soft white bread… The process is the same, but this bread’s texture is denser, and resembles the plain white bread most of us grew up eating… I’ll let the texture do the talking… Ingredients 400 gr. (2 cups) lukewarm water 6 gr. (1 tsp) salt 5 gr. (½ Tbsp) vegetable oil (Sunflower-seed/Corn/Canloa/Soy) 390 gr. (3 cups) Tagmish Gluten-Free flour 12 gr. (1 Tbsp) sugar 5 gr. (1 tsp) dry yeast Preparation Put the water, oil, and salt into the breadmaker pan or a bowl (if oven baking). Add the flour (creating an even…

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  • Cakes,  Cookies,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Rosh Ha'Shana,  Vegetarian

    Vered’s Honey Muffins or Cake

    September 2, 2013

    If you follow this blog, you know there’s a lot more recipe-writing than blogging going on, but as my son said these are the best baked goods he’s ever had when he first tasted them, I think I need to pay special tribute to the recipe’s source. I have been fortunate enough to get to know a lovely lady, whose son attends the same class as mine. Last year at this time (Rosh Hashana) she made the class her Honey Muffins… My son demanded (and nagged) that I call her up that same day, and ask for the recipe. The first time I made them, I didn’t get the texture…

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  • Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Rosh Ha'Shana,  Salads,  Soy Free,  Vegan,  Vegetarian

    Cherry Tomato and Pistachio Salad in Pomegranate Vinaigrette

    August 30, 2013

    Ingredients ½ kg. ripe cherry tomatoes (if you can get plum cherry tomatoes – even better) ½ cup chopped spearmint leaves ½ cup peeled, unroasted pistachios Preparation Prepare the Pomegranate Vinaigrette. Halve the cherry tomatoes. In a scalding skillet, roast the pistachios carefully for 2-3 minutes. Add the pistachios and spearmint to the cherry tomatoes. Pour dressing over salad, toss and serve.

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