• Breads,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Soy Free,  Vegan,  Vegetarian

    “Whole-Wheat” Gluten-Free Bread

    June 20, 2013

    Ingredients 1¾ cups lukewarm water 1 tbsp. salt 2 tbsp. olive oil 260 gr. (2 cups) Tagmish Gluten-free flour (or another suitable all-purpose GF flour) 1 cup freshly-ground flax seeds. 2 tbsp. Demerara sugar 8 gr. dry yeast Optional enhancements: dried pumpkin seeds, sunflower seeds, chopped nuts (or any other dry ingredient you want to add) Preparation In a bowl, mix the GF flour and ground flax seeds. Put the water, oil and salt into the breadmaker pan or a bowl (if oven baking). Add the flour and flax-seed mix, and on top of it the sugar and yeast. Set your breadmaker to basic mode (~3 hours depending on breadmaker model),…

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  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat

    Chicken Thighs Slow-Cooked in Beer

    June 9, 2013

    Ingredients 4 large skinless chicken thighs 2 tbsp. flour (for a Gluten-free version, use Tami flour) 2 tbsp. mustard powder 2 tbsp. oil 4 small onions, wedged 1 bottle beer (for a Gluten-free version, use Gluten-free beer) 2 tbsp. Worchester sauce or soy sauce Salt and pepper to taste Preparation Mix flour with mustard powder. Coat chicken evenly. Warm oil in deep pan and fry chicken until golden-brown. Remove from pan. Add onions to oil in pan and sauté until golden-brown. Re-add the chicken, and add the beer and Worchester sauce. Season with salt and pepper to taste. Bring to a boil, cover and simmer on low heat for about…

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  • Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Pasta Sauces,  Soy Free,  Vegan,  Vegetarian

    Thick Tomato Sauce

    June 7, 2013

    A thick sauce that is great with pasta, in lasagna and on pizza… Just between you and me: Add ½ cup heavy cream and you get a lovely Rosé pasta sauce. Ingredients 2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled) 6-10 garlic cloves, crushed 1 large onion, finely chopped Handful fresh basil leaves ½ cup water 2 tbsp. extra-virgin olive oil For pizza sauce: 2-3 Tbsp. dried Oregano salt and sugar for seasoning Preparation In large saucepan, sauté onion and garlic in olive oil, until lightly golden. Chop the tomatoes and add to the pan. Add basil leaves and water and stir well.…

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  • Can be prepared in advance,  Cookies,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Rosie-Beurre (Gluten-Free Petit Beurre)

    June 5, 2013

    I have to say: a year ago I would never have dared to try and make Petit Beure, let alone develop a recipe for it… 10 years ago I would have thrown the dough because I didn’t like the way it looked. My point is this: if you never dare, you can never succeed. I have never been prouder of a recipe I developed than I am of this one. I hope you enjoy it! A special thanks to Maya Shaked for being the brave  first to try out the recipe. Thanks to her we have additional insights and options. Ingredients 170 gr. sugar 170 gr. Goats-milk butter or regular…

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  • Beef,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Quickies,  Turkey

    Stuffed Artichoke Hearts in Lemon-Turmeric Sauce

    May 31, 2013

    This recipe was born out of a need to reduce calories, but still partake in my mom’s excellent meatballs. So instead of frying and cooking in tomato sauce with string beans, I stuffed artichoke hearts and baked them in a lemony-turmeric sauce, and if I may say so myself: Yum! Ingredients 1 package frozen artichoke hearts For the meatballs: ½ kg (~1 pound) ground beef or turkey (red) 1 medium-sized onion (or ½ of a large one) 1 cup of parsley leaves 2 large eggs (room temperature) 1-2 tbsp breadcrumbs (I use Tami Gluten-free flour)Salt to taste (~½-1 tbsp) For the sauce: ½ cup water Juice from one lemon (about…

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