• Chicken,  Dairy Free,  Gluten Free,  hannukah,  Kosher,  Main courses,  Meat,  Passover,  Quickies,  Rosh Ha'Shana,  Soy Free

    Dijon Chicken

    Ingredients 6-8 chicken thighs with skin, on bone 4 Tbsp dark brown sugar 2 tsp Dijon mustard ½ tsp Kosher salt 2 allspice kernels 2 bay leaves Preparation Preheat oven to 170°C/350°F/Gas mark 4. Clean excess skin and fat off chicken. Rinse chicken thoroughly and dry with paper towel. Mix all ingredients well in a bowl, so that chicken is completely covered. Arrange chicken thighs closely in oven-proof dish. Roast for approximately 1½ hours until skin is crisp.

  • 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.…

  • Autumn/Fall,  Beef,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Passover,  Pre-preparation required,  Seasonal,  Soy Free,  Spring,  Starters,  Summer,  Winter

    Tunisian Banatages

    Banatages are moist, yummy Tunisian fried potato and meat balls. Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball. Ingredients Potato Casing 5 large potatoes, peeled and cubed (small cubes) 4 Tbsp. water 2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs Salt ¼ tsp. Pepper ½ tsp. Turmeric Filling: 1 large onion 1 handful parsley (leaves only) 500 gr. ground beef Salt ½ tsp. Turmeric Coating: Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed…

  • Cakes,  Chocolate Cakes,  Dairy Free,  Gluten Free,  Kosher,  One-Bowl Cakes,  Parve,  Passover,  Quickies,  Vegetarian

    Rich Chocolate Cake

    Like comedy, sometimes the best recipes come out of improv. Ingredients 1 cup ground almonds ¼ cup Tami GF flour (or another all-purpose GF flour), or plain flour for a non-GF version 4 eggs 2 cup sugar ½ cup cocoa powder ½ cup cornstarch 1 bag (10 gr.) baking powder ¾ cup vegetable oil 2 Tbsp. Instant coffee 1 cup milk (or rice/soy/tapioka milk) 2 Tbsp. Brandy Preparation Preheat your oven to 170C/340F. Mix all ingredients in a bowl. Pour the cohesive mixture into an oiled round cake tin. Bake for approx. 40 minutes, until a toothpick comes out dry but still with moist crumbs. You can serve as is,…