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
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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Stuffed Artichoke Hearts in Lemon-Turmeric Sauce
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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Rose’s Pancakes
Ingredients 250 gr. sour cream or thick goats-milk yogurt (For a non-dairy/vegan version: Tofutui dairy-free sour cream) 1 egg (For those allergic to eggs/vegans: 1 soft banana, mashed) 1 cup flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour) 1 full tsp. baking powder ½ tsp. baking soda ½ cup sugar 1 cup milk/goats-milk (For a non-dairy/vegan version: soy/rice/hazelnut/oat milk – whichever type you enjoy the flavor of) oil/butter for frying Preparation In a bowl, mix sour cream/yogurt, sugar and egg/banana well. Add the flour, baking powder, baking soda and milk, and whisk until smooth. Cover the bowl in plastic wrap and refrigerate for ½ an hour. Heat a non-stick…
- Can be prepared in advance, Dairy, Dairy Free, Desserts and mousses, Gluten Free, Kosher, Parve, Pre-preparation required, Vegan, Vegetarian
Whisked Gânache Chocolate Truffles
Ingredients ½ cup heavy cream (for a vegan version, use coconut cream) 280 gr. semi-sweet chocolate (I use 64% Belgian chocolate) 15 gr. butter (for a vegan version, use cold-pressed coconut oil) 2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio) Preparation In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Wait 1 minute and mix until chocolate is completely melted. Add butter and mix to fully incorporate. Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture. Refrigerate for an hour. Put the now-solid chocolate…
