• 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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  • 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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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Other,  Shavu'ot,  Soy Free,  Vegetarian

    Gluten-free Yam and Goat-Cheese Lasagna

    May 30, 2013

    Ingredients 4 yams 1 roll (250 grams) semi-soft goatcheese 150 grams goats-milk feta cheese (or cowsmilk) 250 grams kashkaval cheese 750 ml. goats milk Salt and ground nutmeg, to taste Lasagna sheets (I use brown-rice Gluten-free sheets) Preparation Peel and cube the yams, cook in water until softened and puree. While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk. Mix well and season with nutmeg and salt to taste. Preheat your oven to 180C/360F. In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch),…

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  • Can be prepared in advance,  Dairy,  Desserts and mousses,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free,  Vegetarian

    Cajeta – Goat’s-Milk Dulce De Leche

    May 29, 2013

    Ingredients 2 liters goats-milk (for a vegan/dairy-free version use almond milk) 2 cups sugar 2 vanilla pods (or 2 tsp natural vanilla essence, with seeds) 2 cinnamon sticks ½ tsp. salt 1 tsp. baking soda Preparation Mix 4 tbsp. of the goats-milk with the baking soda. Pour the remainder of the milk into a heavy pot. Add the sugar, vanilla, salt and cinnamon to the pot and stir. Bring to a simmer over medium heat and mix until sugar dissolves completely. Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside. Return to heat and mix continually. When it starts to thicken, and/or change color,…

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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Quickies,  Shavu'ot,  Soy Free,  Starters,  Vegetarian

    Goat-Cheese Stuffed Mushrooms in Brandy-Béchamel Sauce

    May 9, 2013

    I met my best friend Daniela during my B.A. studies. We didn’t immediately click – Tough me, and shy (then) her… But somehow by the time the year rolled to an end we clicked a little and decided to live together in the dorms second year. This, as they say, was the beginning of a beautiful friendship. Since I worked nights, we would eat dinner around 9 or 10p.m… Sometimes when we couldn’t be bothered to cook, we’d drop by a local restaurant (Rosso). At the time they had a divine stuffed-mushroom starter… Being the poor students that we were, we couldn’t really eat there regularly, so I decided to…

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