If you follow this blog, you know there’s a lot more recipe-writing than blogging going on, but as my son said these are the best baked goods he’s ever had when he first tasted them, I think I need to pay special tribute to the recipe’s source. I have been fortunate enough to get to know a lovely lady, whose son attends the same class as mine. Last year at this time (Rosh Hashana) she made the class her Honey Muffins… My son demanded (and nagged) that I call her up that same day, and ask for the recipe. The first time I made them, I didn’t get the texture…
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- Can be prepared in advance, Cookies, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Parve, Pre-preparation required, Soy Free, Vegetarian
Swiss Meringue and Its Many Wonders
Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2…
- Can be prepared in advance, Cookies, Dairy, Dairy Free, Gluten Free, Kosher, Parve, Quickies, Vegetarian
Crembo Base (soft cookies)
Ingredients 100 gr. sugar 100 gr. soft butter 200 gr. Tami GF flour, or regular flour 2-3 egg yolks Preparation Mix all ingredients other than yolks into soft crumbs. Add 2 yolks and knead into a soft, smooth dough – if necessary, add the third yolk (or part of it). Cover in plastic wrap and refrigerate for ½ an hour. Preheat your oven to 160C/320F. Over a baking sheet, roll the dough to a thin layer. Cut out circles in the desired size (I cut into 1½-2 inches). Transfer cookies onto a tin lines with baking paper. Bake for 8-10 minutes until golden-brown. Let cool completely before removing from tin.
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Rosie-Beurre (Gluten-Free Petit Beurre)
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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Melt-In-Your-Mouth Chocolate-Chip Cookies
This is an easy, simple recipe for melt-in-your-mouth chocolate chip cookies. Crispy on the outside and chewy on the inside. Two forewarnings: (1) Watch them like a hawk as they bake because perfect to burnt is about 1 minute’s difference, and (2) let them cool completely before removing from tin, otherwise they will crumble (but still be deliciously yummy!) It’s important to take them out in time, because in two minutes they get flat (but still scrumptious). Happily, the same day I published this recipe a friend from a gluten-free group I’m a member of made them, and this is what these beauty queens look like when you take them…
