• 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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  • Can be prepared in advance,  Cookies,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Rosie-Beurre (Gluten-Free Petit Beurre)

    June 5, 2013

    I have to say: a year ago I would never have dared to try and make Petit Beure, let alone develop a recipe for it… 10 years ago I would have thrown the dough because I didn’t like the way it looked. My point is this: if you never dare, you can never succeed. I have never been prouder of a recipe I developed than I am of this one. I hope you enjoy it! A special thanks to Maya Shaked for being the brave  first to try out the recipe. Thanks to her we have additional insights and options. Ingredients 170 gr. sugar 170 gr. Goats-milk butter or regular…

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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,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Sweets,  Vegan,  Vegetarian

    Rose’s Pancakes

    May 25, 2013

    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…

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