• Can be prepared in advance,  Cookies,  Dairy,  Gluten Free,  Kosher,  Quickies,  Soy Free,  Tu Bishvat (holiday of trees),  Vegetarian

    Rose’s Oatmeal Cookies

    January 21, 2014

    Ingredients 1½ cups flour (or Tami flour for a GF version) ¼ Tbsp. salt ½ Tbsp. baking soda 2 tsp. ground cinnamon 1 cup GF rolled oats (not instant) 200 gr. butter; softened 1 cup dark brown sugar, packed ½ cup white sugar 2 Tbsp. Honey 2 eggs 1 cup sultanas/chopped walnuts, a mixture of the two Preparation Preheat oven to 150C/300F degrees. In a bowl combine flour, salt, baking soda, cinnamon and oats. In your stand-mixer bowl, using your K-beater, mix sugars with butter at medium speed. Add eggs and honey and beat until fluffy. Add the flour mixture, raisins and walnuts, and mix at low speed just until…

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  • Cakes,  Can be prepared in advance,  Dairy,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Meringue Queen Cake

    January 21, 2014

    What I love best is recipes that are composed of parts of other great recipes – taking the best and creating something even better. This is just such a recipe. Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completley (take…

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  • Breads,  Gluten Free,  Kosher,  Parve,  Quickies,  Savory bakes,  Vegan,  Vegetarian

    Crispy White Bread (GF)

    December 26, 2013

    The original recipe for this fantastic bread was given to me by the lovely Rachel Gurevich Ingredients 500 gr. Tagmish GF flour (or good GF bread-mix) 1¼ Tbsp. dry yeast ½ bag (6 gr.) baking powder ¼ tsp. baking soda ½ tsp. sugar ½ Tbsp. salt ⅛ cup vegetable oil 2 cups warm water 1 egg with pinch of salt, for brushing Preparation In a bowl, mix flour with salt, baking powder, and baking soda. Create a pit in the middle, and add yeast, sugar and ½ cup of the water, and let stand for 5 minutes. Add the oil and remaining water, and knead well onto a soft ball.…

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  • Dairy Free,  Gluten Free,  Kosher,  Main courses,  Parve,  Pre-preparation required,  Shavu'ot,  Side Dishes,  Soy Free,  Starters,  Vegan,  Vegetarian

    Slow-Cooked Stuffed Acorn Squash

    December 26, 2013

    Stuffed Acorn Squash Ingredients 7-8 units acorn squash ½ amount cooked white rice ½ cup (prior to cooking) black lentils, cooked 1 tsp. cumin ½ tsp. Baharat spice mixture salt to taste Stuffed Acorn Squash Preparation In a bowl, mix rice, lentils and seasoning well. Taste and adjust seasoning, if necessary. Peel and empty squashes. Gently cut squash bases to stand them in the pot. Fill each squash with the rice-lentil filling up to ¾ of its height. Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder ½ tsp. dry Thyme Preparation In a wide,…

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