Soy Free

Autumn/Fall, Dairy, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Pre-preparation required, Quickies, Soy Free, Spring, Summer, Vegetarian, Winter

Goat’s Milk Vanilla Ice Cream

October 26, 2014

Ingredients 4 cups (1 litre) goat’s milk ¾ cup sugar 1 tsp. vanilla extract, or scrape 1 vanilla bean for seeds pinch of kosher salt 4 egg yolks Preparation Warm milk, sugar, vanilla and salt in sauce pan until sugar dissolves. In a small bowl, beat egg yolks. Add approx. ½ a cup of the warm milk to the egg yolks and temper. Add egg yolks to the milk in the pan and cook for ~2 mins, stirring constantly. Remove from heat, and let cool. Transfer into a bowl and refrigerate until completely chilled. Churn in an ice-cream maker for 25-30 minutes. pour into freezer-friendly lidded plastic container, and freeze.

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Buns and Rolls, Dairy Free, Gluten Free, Kosher, Parve, Savory bakes, Soy Free, Vegetarian

Crunchy GF Baguette

October 24, 2014

You can literally HEAR the crunch: Ingredients 500 gr. Tagmish GF flour 140 gr. Tagmish GF Light Whole Bread mix 3 Tbsp. active dry yeast 1 Tbsp. salt 4 Tbsp. sugar 1 Tbsp. olive oil 625 gr. warm water For brushing: 3 Tbsp. oil + 1 Tbsp. apple vinegar (or plain vinegar) Preparation In a small bowl, mix yeast with 1 Tbsp. sugar and 100 gr. water and set aside for 5 minutes, until foams. In a stand-mixer bowl, mix flour, salt and remaining sugar. Create a pit in the middle, and add yeast mixture. Add the oil and remaining water, and knead on low until combined. Change to high…

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Buns and Rolls, Can be prepared in advance, Dairy, Dairy Free, Gluten Free, Kosher, Parve, Shavu'ot, Soy Free, Vegetarian

“Rustic” GF Buns

August 3, 2014

Ingredients 350 gr. (2½ cups) Tagmish GF flour 5 gr. dry yeast 25 gr. sugar 6 gr. (1 tsp.) salt 210 ml. milk 30 gr. soft butter-flavored Mazola margarine (or soft butter) 1 egg 120 ml. water 2 Tbsp. ground Flax seeds Coating: 1 egg, beaten + 1 tsp. vegetable oil Ground Kosher salt for sprinkling Preparation In a your stand-mixer bowl with the kneading hook, mix ½ cup of the flour, the yeast, salt and sugar. In a small sauce pan, lightly heat milk with Mazola/butter until warm (do not bring to a boil – even if Mazola/butter not completely melted!) Add egg to flour, then add warm milk…

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Autumn/Fall, Beef, Can be prepared in advance, Dairy Free, Gluten Free, Kosher, Main courses, Meat, Passover, Pre-preparation required, Seasonal, Soy Free, Spring, Starters, Summer, Winter

Tunisian Banatages

July 10, 2014

Banatages are moist, yummy Tunisian fried potato and meat balls. Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball. Ingredients Potato Casing 5 large potatoes, peeled and cubed (small cubes) 4 Tbsp. water 2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs Salt ¼ tsp. Pepper ½ tsp. Turmeric Filling: 1 large onion 1 handful parsley (leaves only) 500 gr. ground beef Salt ½ tsp. Turmeric Coating: Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed…

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Autumn/Fall, Dairy, Gluten Free, Kosher, Main courses, Meal suggestions, Other, Savory bakes, Seasonal, Shavu'ot, Soy Free, Spring, Summer, Vegetarian, Winter

Homemade Gluten-Free Pizza

June 19, 2014

Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli. I finally got it just the way I like it… I hope you like it too! Ingredients This makes one 26″ pizza – feel free to double all ingredients to make as many as you need… 250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish) 12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!) 1 tsp. sugar ½ tsp. salt 3 Tbsp. extra-virgin olive oil 210 ml. warm water 200-250 gr. grated cheese (Braided Mozzarella or any…

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