• Buns and Rolls,  Can be prepared in advance,  Dairy,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Shavu'ot,  Soy Free,  Vegetarian

    “Rustic” GF Buns

    August 3, 2014

    Ingredients 350 gr. (2½ cups) Tagmish GF flour 5 gr. dry yeast 25 gr. sugar 6 gr. (1 tsp.) salt 210 ml. milk 30 gr. soft butter-flavored Mazola margarine (or soft butter) 1 egg 120 ml. water 2 Tbsp. ground Flax seeds Coating: 1 egg, beaten + 1 tsp. vegetable oil Ground Kosher salt for sprinkling Preparation In a your stand-mixer bowl with the kneading hook, mix ½ cup of the flour, the yeast, salt and sugar. In a small sauce pan, lightly heat milk with Mazola/butter until warm (do not bring to a boil – even if Mazola/butter not completely melted!) Add egg to flour, then add warm milk…

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  • Breads,  Buns and Rolls,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Rosh Ha'Shana,  Savory bakes,  Shavu'ot,  Vegan,  Vegetarian

    Soft Dipping-Perfect GF Challah

    July 13, 2014

    Ingredients 250 gr. Tagmish GF flour 5 gr. dry yeast 30 gr. sugar (for sweet Challah, double the amount) 5 gr. salt 220 ml. ice-cold water 25 gr. soft butter-flavored Mazola margarine (or soft butter) Coating: 2 Tbsp. soy/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil Sesame seeds and Kosher salt for sprinkling Preparation Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook). Add the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough. Add the soft margarine/butter and continue kneading until completely incorporated, approx. 8 minutes. Cover bowl with plastic wrap, and let rise…

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  • Autumn/Fall,  Dairy Free,  Dietary restrictions,  Gluten Free,  Kosher,  Parve,  Quickies,  Soups,  Vegetarian,  Winter

    Royal Chinese Corn Soup

    July 4, 2014

    This is just your standard Chinese-style corn soup. I call it “royal” because my little king asked me to make it for him, and do this recipe came to be. It is really quick and easy to make. Ingredients 1 can of sweet corn (approx. 800 gr. including liquid) 2 cups water ½ Tbsp. chicken-soup flavoring (optional) 2 Tbsp. sugar 1 Tbsp. corn starch 1 Tbsp. soy sauce/Coconut Secret (soy-free seasoning sauce) 1 tsp. salt ½ tsp. sesame seed oil 1 egg Preparation Pour half of the corn with its liquids into a pot. Using a stick blender, blend the corn and liquids into a thick cream. As the remaining…

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  • Cakes,  Can be prepared in advance,  Dairy,  Fruit Cakes,  Gluten Free,  Kosher,  Parve,  Pies and Sweet Tarts,  Shavu'ot,  Soy Free,  Spring,  Summer,  Sweets,  Tu Bishvat (holiday of trees)

    Fruit and Crème “Roselomat” Tart

    May 28, 2014

    Crust Ingredients 300 grams flour (or Tami flour for a GF version) 200 grams cold butter or margarine, cubed 100 grams caster (powdered) sugar 1 egg Crust Preparation In your food processor bowl, using the metal blade, add flour, butter and caster sugar. Turn on until you get even crumbs. Add the egg and pulse briefly only until you receive a cohesive dough. Flatten dough in plastic wrap, close around and refrigerate for at least one hour (can easily leave refrigerated up to 2-3 days). Preheat oven to 180C/350F degrees. Remove dough from refrigerator, lightly flour a baking sheet and roll to a consistent ¼” thickness. Drape over 2 rectangular,…

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  • Cakes,  Can be prepared in advance,  Dairy,  Dairy Free,  Danishes and Yeast Cakes,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Vegetarian

    Soft GF Yeast Cakes

    May 1, 2014

    Ingredients 500 gr. Tagmish Gluten-Free flour mix 100 gr. soft butter 1 flat Tbsp. (10 gr.) dry yeast 1 egg ¼ cup sugar pinch salt ½ tsp. vanilla extract 1½ cups tepid water 1 tsp. baking powder Filling Ingredients: 50 gr. very soft butter + ingredients for the selected filling Glazing Ingredients: 1 egg Preparation Put all ingredients in your stand-mixer bowl, with the dough hook attached. Knead on low for approx. 10 minutes. Let rise until doubles (approx. 1 hour). Divide the dough into two equal parts. Over a floured surface (cornstarch), roll each part into a rectangle about ½ cm (¼”) thick. Generously spread the soft butter on…

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