These meat patties are so deceiving. They look so humble, they’re so easy to make, but then BAM! you taste them and WOW! The flavor combination is both sophisticated and comforting. I’m pretty sure once you try them you’ll want to keep making them. ***Tip*** Instead of baking soda and water, you can just use soda water, but I never have it at home, plus baking soda is so much cheaper. Ingredients ½ kg. fresh ground beef (I use the breast) 1 cups parsley leaves (no stalks) 1 medium onion 3-4 garlic cloves 1 tsp. baking soda ¼ Tbsp. salt 1-2 tsp. Baharat seasoning 50 gr. unroasted pine nuts ¼-½…
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- Dairy Free, Dressed to Impress, Fish, Gluten Free, Holidays, Kosher, Parve, Passover, Pre-preparation required, Quickies, Rosh Ha'Shana, Shavu'ot, Soy Free
Herb-Blanketed Salmon Fillet
Ingredients ½ a salmon, filleted For the herb-blanket: 2 cups fresh coriander, leaves only 12 garlic cloves ¼ cup olive oil ¼ cup semi-dry white wine ½ Tbsp. kosher (coarse) salt Preparation Chop all herb-blanket ingredients in a food processor. Place salmon fillet in a pan over baking paper. Smear herb-blanket evenly over the fillet. Cover the pan with tin foil and refrigerate for at least 2 hours. Preheat your oven to 180C/360F. Place covered pan in oven and reduce heat to 160C/320F. Bake covered for 15 minutes, then remove tin foil and continue baking for 10-15 minutes. Cut into 3cm/1¼” wide strips and serve.
- Dairy Free, Gluten Free, Kosher, Other, Parve, Passover, Savory bakes, Side Dishes, Vegan, Vegetarian
No Yeast, GF Sugar-Free Lafa (Flat) Bread
Ingredients 300 gr. Tagmish Gluten-Free flour mix 10 gr. (1 packet) baking powder 1 tsp. salt 400 ml. tap water 50 gr. (¼ cup) vegetable oil Preparation In a bowl knead all ingredients to form a soft dough. Let rest for 10 minutes. Divide dough into 10 equal pieces (approx. 80 gr. each). Heat a large skillet (preferably cast-iron) over high heat. Over a sheet of baking paper gently flatten one piece of the dough into a thin circle, the size of the skillet. Flip the baking paper onto the skillet, so that the dough is directly on the skillet. Wait a few seconds and peel off the baking paper.…
- Buns and Rolls, Can be prepared in advance, Dairy Free, Gluten Free, Israeli independence day, Kosher, Parve, Savory bakes, Soy Free, Vegetarian
Soft GF Burger Buns
Ingredients 375 gr. tap water 1 Tbsp. (10 gr.) dry yeast ¼ cup (50 gr.) sugar 450 gr. Tagmish GF flour mix 1 tsp. salt 1 egg 40 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!). With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour). Divide into 12 equal parts (approx. 80 gr. each). Knead each part…
- Cakes, Cookies, Dairy, Dairy Free, Dressed to Impress, Gluten Free, hannukah, Kosher, Quickies, Soy Free, Sweets, Vegetarian
Quick Yogurt Donuts (Sufganiot)
Ingredients 2 eggs 20 grams (2 Tbsp.) sugar ½ tsp. salt 2 Tbsp. vegetable oil 160 ml. (⅔ cup) thick goats-milk yogurt or sour cream (For a non-dairy version: Tofutui dairy-free sour cream) 140 gr. (1 cup) Tami GF flour (or all-purpose flour, if you do not adhere to a gluten-free diet) 1 packet (12 gr.) baking powder 1 tsp. Brandy/Araq 1 tsp. vanilla extract oil for frying caster sugar to sprinkle Preferred filling: jam/chocolate ganache/Dolce De Leche/Crème pâtissière Preparation In a bowl, lightly whisk eggs and sugar. Add salt, oil, yogurt/sour cream, flour, baking powder, Brandy/Araq, and vanilla extract, and whisk until smooth. Heat oil in deep pot to 180C/360F and…
