• 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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  • Cremes,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free

    Crème pâtissière, Crème Diplomat and Crème “Roselomat”

    August 26, 2013

    Ingredients ½ litre milk (you can use a substitute such as rice/oat or tapioca milk – to create a non-dairy/Parve Crème pâtissière) 5 tbsp. corn starch 4 egg yolks ½ cup sugar (you can adjust depending on how sweet you like it) 1 tsp. real vanilla extract (grainy) – or vanilla-flavored extract. For Crème Diplomat: 250 ml. whipping cream 1 tbsp. sugar For Crème “Roselomat”: 250 gr. Buffalo soft white cheese/Tofutui dairy-free cream cheese (for a non-dairy/Parve version) Preparation Dissolve the corn starch in ¼ cup of the milk. Add the egg yolks. Pour the remaining milk, ½ cup of sugar and vanilla extract into a medium pot and bring…

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  • Can be prepared in advance,  Dairy Free,  Gluten Free,  Quickies,  Soy Free

    Home-made Granola

    August 15, 2013

    As simple as it is delicious. Great as a snack, great crumbled over yogurt – simply addictive! You may, of course, use regular rolled oats if you don’t follow a gluten free diet. Ingredients 500 gr. gluten-free rolled oats (not instant) A combination that you like of dried fruit and nuts (my favorite combinations are almonds, cranberries and pecans, or almonds, sunflower seeds, sesame, cranberries, pistachios and prunes): 250 gr. dried fruit mixture (dried apricot\prunes\raisins\cranberries\dates\dried apples, etc.) 250 gr. un-roasted nuts/seeds/sesame mixture (almonds\pecans\walnuts\hazelnut\cashew\pistachio\pumpkin seeds\sunflower seeds, etc.) ¾ cup honey/date honey (silan)/maple (I prefer honey) ½ cup olive oil pinch of Kosher salt Preparation Preheat oven to 150C/300F. Put all ingredients,…

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  • Cakes,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Fruit Cakes,  Kosher,  Parve,  Pies and Sweet Tarts,  Rosh Ha'Shana,  Soy Free,  Vegetarian

    Apple Pie

    July 13, 2013

    I got this recipe from a friend years ago. Other than a few minor changes, I kept it true to its origins. A fun, comforting pie best served warm with a scoop of good vanilla ice cream and a dollop of whipped cream. Filling Ingredients 8 Granny Smith apples, cored and cubed 150 gr. (¾ cup) Demerara sugar 2 tsp. cinnamon ½ tsp. almond extract 1 tbsp. lemon juice 50 gr. walnuts and/or raisins 2 Tbsp. Brandy Filling Preparation Cook apples sugar and cinnamon over medium heat. When somewhat softened add lemon, almond extract and nuts/raisins. Remove from heat and let cool. Regular Crust Ingredients 250 gr. (2 cups) whole…

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  • Beef,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Meat,  Significant work,  Soy Free

    Roast à la Zadik (Roast Beef with Carrots, Onions and Chestnuts)

    July 10, 2013

    I was thrilled that this recipe won the survey! This is in fact the first recipe I ever developed, before I knew what developing a recipe was. The method of cooking beef in a pressure cooker I learned from my mom, and the method of methodically submerging each slice of beef in the sauce I learned by watching my dad, who did it with the patience only he possesses. I developed this sauce over the years – it has gone through multiple variations and changes until it reached its current (and for me, final) composition. Ingredients 1-1½ kg. (2-3 pounds) beef shoulder roast 4 large carrots, peeled 2 large onions,…

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