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Chicken, Dressed to Impress, Gluten Free, Kosher, Meat, Non-Kosher, Other, Passover, Rosh Ha'Shana, Starters

Sautéed Chicken Liver in Red-Wine Puffs

August 30, 2013

Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…

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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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Buns and Rolls, Can be prepared in advance, Dairy Free, Dressed to Impress, Gluten Free, Kosher, Other, Parve, Pre-preparation required, Vegan, Vegetarian

Sweet Gluten-Free Bun and Challah Dough

April 27, 2013

Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – Gluten*, and dairy free. For a plain-flour version: Sweet Bun and Challah Dough…

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Dairy, Dairy Free, Gluten Free, Kosher, Main courses, Other, Parve, Shavu'ot, Soy Free, Vegan, Vegetarian

Cheese Lasgna

April 23, 2013

This cheese lasagna is really easy to make and hard to stop eating. Last year I made it with milk and Gluten substitutes, and to my surprise it turned out excpetionally well, so I am including those substitutes. You can also replace the milk and cheese with goat or sheeps’ milk products. I personally think the mushrooms make it even better, but if you don’t like them you (or like me, are not allowed to have them), you can skip them, or replace them with grilled vegetables like Zucchini, red peppers, eggplant or yams, or a mixture of them. You can even add a thin layer of great tomato sauce. Ingredients 1 package Lasagna…

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Dairy, Gluten Free, Kosher, Other, Pre-preparation required, Quickies, Shavu'ot, Soy Free, Vegetarian

Cheesy Bread Sticks

April 21, 2013

Addiction Warning: if you prepare these too early in the day, there will be none left for your guests Ingredients 2 cups flour (for a Gluten-free version use “Tami” flour or Schar Bread Mix) 1 tsp. baking powder 1 cup grated Kashkaval cheese (or Caciocavallo) or Manchego 1 tsp. salt 200 gr. thick yogurt or sour cream 150 gr. cold butter, cubed (or 100 gr. goats-milk butter) Preparation In a food-processor bowl, mix the flour, baking powder, salt, cheese and butter, until crumbs form. Add the yogurt or sour cream, and continue pulsing until you have a smooth ball of dough. Wrap the dough in saran wrap and refrigerate for…

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