• 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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  • Autumn/Fall,  Dairy,  Gluten Free,  Kosher,  Main courses,  Meal suggestions,  Other,  Savory bakes,  Seasonal,  Shavu'ot,  Soy Free,  Spring,  Summer,  Vegetarian,  Winter

    Homemade Gluten-Free Pizza

    June 19, 2014

    Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli. I finally got it just the way I like it… I hope you like it too! Ingredients This makes one 26″ pizza – feel free to double all ingredients to make as many as you need… 250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish) 12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!) 1 tsp. sugar ½ tsp. salt 3 Tbsp. extra-virgin olive oil 210 ml. warm water 200-250 gr. grated cheese (Braided Mozzarella or any…

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  • Quiche dough (made by Ifat Barel)
    Can be prepared in advance,  Dairy,  Dairy Free,  Gluten Free,  Kosher,  Other,  Quickies,  Shavu'ot,  Soy Free

    Quiche Pastry (savory)

    June 14, 2014

    Ingredients 100 gr. room-temperature butter 1 egg 1 Tbsp. water 200 gr. GF Tami Flour (or plain flour, for a regular version) ½ tsp. salt ¼ tsp. sugar Preparation In your stand-mixer bowl, using the K beater, blend butter until smooth on medium-high speed. Add the egg and water, and continue mixing until cohesive. In a separate bowl mix all dry ingredients. Reduce speed to medium, and add dry ingredients in, only mixing until they are incorporated into the dough (do not over process) Flatten dough in plastic wrap, close around and refrigerate for at least one hour (preferable overnight. You can keep refrigerated at least 2-3 days). Bake at…

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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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