• Can be prepared in advance,  Cookies,  Dairy Free,  Desserts and mousses,  Gluten Free,  hannukah,  Kosher,  Parve,  Pre-preparation required,  Vegetarian

    Homemade Crembo

    October 27, 2014

    Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick…

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  • Cakes,  Dairy,  Gluten Free,  hannukah,  Kosher,  Savory bakes,  Sweets

    Fluffy Baked Sufganiot (doughnut)

    November 10, 2013

    Rich, fluffy baked doughnuts which can be filled with anything you like… Makes approx. 14 medium-sized doughnuts. Tip from Tami Ben-David (who was the first to try this recipe): you can braid this dough into a sweet Challah of your choosing, brush with egg, preheat your oven to 200C/390F, bake for 10 minutes, reduce heat to 175C/350F and bake for an additional 15 minutes. Ingredients 500 gr. Tagmish Gluten-Free flour (or plain flour, if you don’t need a GF version) 10 gr. dry yeast ½ cup sugar 80 gr. melted butter 420 ml. warm milk (375 ml. if you’re not making the GF version). You may substitute for Soy/Rice/Tapioca milk…

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