Dietary restrictions

Cakes, Can be prepared in advance, Dairy Free, Fruit Cakes, Gluten Free, Kosher, One-Bowl Cakes, Parve, Quickies, Rosh Ha'Shana, Soy Free, Vegetarian

Yam “Bread”

August 30, 2013

This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it… Ingredients 3 cups flour (for a GF version, use “Tami” GF flour mix) 2 cups sugar 1 tsp. baking soda 3 eggs 2 cups yam, shredded 1 cup vegetable oil 1 can (8oz) crushed pineapple, drained 1 cup pecans, chopped ½ tsp. cinnamon 2 tsp. vanilla extract Preparation Coat two loaf pans with non-stick cooking spray. Preheat your oven to 160C/320F. In a…

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Can be prepared in advance, Chicken, Dairy Free, Gluten Free, Kosher, Main courses, Meat, Soy Free, Turkey

Nectarine Chicken

August 30, 2013

Ingredients 8 skinless (and possibly boneless) chicken thighs or legs 2 large onions, chopped 3 carrots, peeled and cut into circles 1 medium-sized yam, cut into large cubes (4-5cm/1½-2″) 4 nectarines, quartered ¾ cup Teriyaki sauce 1 cup water 2 tbsp. brown sugar salt and pepper for seasoning 2 generous handfuls chopped coriander Preparation In a pot, fry the onions in oil until golden-brown. Add the carrots and yam, and lightly sauté. Add the chicken and brown on all sides. Add the nectarines and stir briefly. Add the water, Teriyaki sauce and sugar. Mix and season with salt, and pepper (optional) to taste. Bring to a boil, reduce heat, cover…

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Dairy Free, Gluten Free, Kosher, Parve, Passover, Quickies, Rosh Ha'Shana, Shavu'ot, Side Dishes, Soy Free, Vegan, Vegetarian

Festive Rice

August 30, 2013

Ingredients ½ tbsp. oil 1 medium onion, finely chopped 1 cup white rice 2 minced cloves of garlic (1 tsp.) ¼ cup pine nuts or bleached almonds ¼ cup black raisins ¼ cup pitted prunes, chopped into small cubes handful of parsley leaves 2¼ cups water ½ Tbsp. brown sugar ½ tbp. turmeric ¼ tbp. cinnamon salt and pepper for seasoning Preparation In a pot, fry the onions in the oil until lightly golden-brown. Add the pine nuts and roast for about 1 minute, while stirring. Add the rice and minced garlic and sauté lightly. Add the raisins, prunes and parsley leaves, and stir. Season with salt and pepper to…

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Chicken, Dressed to Impress, Gluten Free, Kosher, Meat, Non-Kosher, Other, Passover, Rosh Ha'Shana, Starters

Sautéed Chicken Liver in Red-Wine Puffs

August 30, 2013

Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…

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Can be prepared in advance, Cookies, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Parve, Pre-preparation required, Soy Free, Vegetarian

Swiss Meringue and Its Many Wonders

August 26, 2013

Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2…

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