• Autumn/Fall,  Dairy Free,  Dietary restrictions,  Gluten Free,  Kosher,  Parve,  Quickies,  Soups,  Vegetarian,  Winter

    Royal Chinese Corn Soup

    July 4, 2014

    This is just your standard Chinese-style corn soup. I call it “royal” because my little king asked me to make it for him, and do this recipe came to be. It is really quick and easy to make. Ingredients 1 can of sweet corn (approx. 800 gr. including liquid) 2 cups water ½ Tbsp. chicken-soup flavoring (optional) 2 Tbsp. sugar 1 Tbsp. corn starch 1 Tbsp. soy sauce/Coconut Secret (soy-free seasoning sauce) 1 tsp. salt ½ tsp. sesame seed oil 1 egg Preparation Pour half of the corn with its liquids into a pot. Using a stick blender, blend the corn and liquids into a thick cream. As the remaining…

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  • Quiche dough (made by Ifat Barel)
    Can be prepared in advance,  Dairy,  Dairy Free,  Gluten Free,  Kosher,  Other,  Quickies,  Shavu'ot,  Soy Free

    Quiche Pastry (savory)

    June 14, 2014

    Ingredients 100 gr. room-temperature butter 1 egg 1 Tbsp. water 200 gr. GF Tami Flour (or plain flour, for a regular version) ½ tsp. salt ¼ tsp. sugar Preparation In your stand-mixer bowl, using the K beater, blend butter until smooth on medium-high speed. Add the egg and water, and continue mixing until cohesive. In a separate bowl mix all dry ingredients. Reduce speed to medium, and add dry ingredients in, only mixing until they are incorporated into the dough (do not over process) Flatten dough in plastic wrap, close around and refrigerate for at least one hour (preferable overnight. You can keep refrigerated at least 2-3 days). Bake at…

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  • Cakes,  Can be prepared in advance,  Dairy,  Dairy Free,  Danishes and Yeast Cakes,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Vegetarian

    Soft GF Yeast Cakes

    May 1, 2014

    Ingredients 500 gr. Tagmish Gluten-Free flour mix 100 gr. soft butter 1 flat Tbsp. (10 gr.) dry yeast 1 egg ¼ cup sugar pinch salt ½ tsp. vanilla extract 1½ cups tepid water 1 tsp. baking powder Filling Ingredients: 50 gr. very soft butter + ingredients for the selected filling Glazing Ingredients: 1 egg Preparation Put all ingredients in your stand-mixer bowl, with the dough hook attached. Knead on low for approx. 10 minutes. Let rise until doubles (approx. 1 hour). Divide the dough into two equal parts. Over a floured surface (cornstarch), roll each part into a rectangle about ½ cm (¼”) thick. Generously spread the soft butter on…

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  • Dairy Free,  Gluten Free,  Kosher,  Main courses,  Parve,  Pre-preparation required,  Shavu'ot,  Side Dishes,  Soy Free,  Starters,  Vegan,  Vegetarian

    Slow-Cooked Stuffed Acorn Squash

    December 26, 2013

    Stuffed Acorn Squash Ingredients 7-8 units acorn squash ½ amount cooked white rice ½ cup (prior to cooking) black lentils, cooked 1 tsp. cumin ½ tsp. Baharat spice mixture salt to taste Stuffed Acorn Squash Preparation In a bowl, mix rice, lentils and seasoning well. Taste and adjust seasoning, if necessary. Peel and empty squashes. Gently cut squash bases to stand them in the pot. Fill each squash with the rice-lentil filling up to ¾ of its height. Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder ½ tsp. dry Thyme Preparation In a wide,…

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