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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Vered’s Honey Muffins or Cake
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…
- Dairy Free, Dressed to Impress, Gluten Free, Kosher, Parve, Quickies, Rosh Ha'Shana, Salad Dressings, Soy Free, Vegan, Vegetarian
Pomegranate Vinaigrette
Ingredients 2 cloves garlic, crushed (1 tsp.) 2 tbsp. olive oil ¼ cup pomegranate concentrate (sauce) ¼ cup freshly-squeezed lemon juice salt Preparation In a small jar, add all dressing ingredients and shake well.
- Dairy Free, Gluten Free, Kosher, Parve, Quickies, Rosh Ha'Shana, Salads, Soy Free, Vegan, Vegetarian
Cherry Tomato and Pistachio Salad in Pomegranate Vinaigrette
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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Pomegranate and Pomelit Salad
Ingredients 1 large Pomelit/Oroblanco (a hybrid of Pomelo and Grapefruit – if you cannot get one, use a Pomelo, and add 1 tbsp. freshly-squeezed lemon) 1 cup pomegranate seeds ½ cup chives, chopped (only the green parts) 2 tbsp. vegetable oil salt for seasoning Preparation Peel and take the Pomelit apart into its individual segments. Peel each segment, and break the “meat” into 1″ pieces. Gently stir in the pomegranate seeds and green onions. Add the oil and season with salt to taste. Garnish with a few leaves of spearmint.
