• Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Other,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Sweet Gluten-Free Bun and Challah Dough

    April 27, 2013

    Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – Gluten*, and dairy free. For a plain-flour version: Sweet Bun and Challah Dough…

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  • Can be prepared in advance,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Quickies,  Shavu'ot,  Side Dishes,  Soy Free,  Vegetarian

    Creamy Potato and Yam Layers

    April 26, 2013

    This is a recipe for layers of potatoes and yams baked in a light cream/goat-milk sauce. It is quick and easy to make, but looks and tastes like you’ve really put some time and work into it. Ingredients 3 potatoes, peeled and sliced lengthwise to ¼ inch slices 3 yams, peeled and sliced lengthwise to ¼ inch slices 2 onions, finely chopped 3 cloves of garlic, crushed 30 gr. butter 500 ml. heavy cream or goats’ milk Nutmeg, salt and allspice for seasoning Preparation Preheat your oven to 180C/360F. In a baking-sheet covered rectangular tin place a layer of potatoes. Season with a sprinkle of salt, nutmeg and allspice. Add…

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  • Dairy,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Other,  Parve,  Shavu'ot,  Soy Free,  Vegan,  Vegetarian

    Cheese Lasgna

    April 23, 2013

    This cheese lasagna is really easy to make and hard to stop eating. Last year I made it with milk and Gluten substitutes, and to my surprise it turned out excpetionally well, so I am including those substitutes. You can also replace the milk and cheese with goat or sheeps’ milk products. I personally think the mushrooms make it even better, but if you don’t like them you (or like me, are not allowed to have them), you can skip them, or replace them with grilled vegetables like Zucchini, red peppers, eggplant or yams, or a mixture of them. You can even add a thin layer of great tomato sauce.   Ingredients 1 package Lasagna…

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  • Dairy,  Gluten Free,  Kosher,  Other,  Pre-preparation required,  Quickies,  Shavu'ot,  Soy Free,  Vegetarian

    Cheesy Bread Sticks

    April 21, 2013

    Addiction Warning: if you prepare these too early in the day, there will be none left for your guests Ingredients 2 cups flour (for a Gluten-free version use “Tami” flour or Schar Bread Mix) 1 tsp. baking powder 1 cup grated Kashkaval cheese (or Caciocavallo) or Manchego 1 tsp. salt 200 gr. thick yogurt or sour cream 150 gr. cold butter, cubed (or 100 gr. goats-milk butter) Preparation In a food-processor bowl, mix the flour, baking powder, salt, cheese and butter, until crumbs form. Add the yogurt or sour cream, and continue pulsing until you have a smooth ball of dough. Wrap the dough in saran wrap and refrigerate for…

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  • Beef,  Can be prepared in advance,  Chicken,  Dairy Free,  Gluten Free,  Kosher,  Meat,  Soups,  Soy Free,  Turkey

    Couscous Vegetable Soup

    April 15, 2013

    Ingredients 3 carrots, cut into thick wedges 2 courgettes, cut into thick wedges 1 large onion, peeled 1 cup pre-soaked chickpeas (Garbanzo beans) ½ pound beef breast or chicken thigh, skinned salt to taste ¼ tsp Turmeric 2-3 tbsp vegetable oil Optional: slice of pumpkin 1 celery stalk, including leaves ¼ cabbage ½ tsp Cumin Preparation Pour the oil in a large pot, and lightly sautee all vegetables until they change their color. Add the beef/chicken and sear on all sides. Add the chickpeas and seasoning, cover with water (about an inch above the meat and vegetables. Cook over low heat until meat is done and soft and vegetables are…

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