• Cakes,  Chocolate Cakes,  Cream Cakes,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Passover,  Pre-preparation required,  Sweets

    Layered Mousse Cake

    November 7, 2013

    This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers. Base Ingredients 1 XL egg 30 gr. sugar ¼ cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”) ¼ tsp. baking powder ½ tsp. cocoa powder Base Preparation Preheat your oven to 190C/375F. Whisk the eggs and sugar until fluffy. Sift the…

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  • Dairy Free,  Gluten Free,  Kosher,  Parve,  Passover,  Quickies,  Rosh Ha'Shana,  Shavu'ot,  Side Dishes,  Soy Free,  Vegan,  Vegetarian

    Festive Rice

    August 30, 2013

    Ingredients ½ tbsp. oil 1 medium onion, finely chopped 1 cup white rice 2 minced cloves of garlic (1 tsp.) ¼ cup pine nuts or bleached almonds ¼ cup black raisins ¼ cup pitted prunes, chopped into small cubes handful of parsley leaves 2¼ cups water ½ Tbsp. brown sugar ½ tbp. turmeric ¼ tbp. cinnamon salt and pepper for seasoning Preparation In a pot, fry the onions in the oil until lightly golden-brown. Add the pine nuts and roast for about 1 minute, while stirring. Add the rice and minced garlic and sauté lightly. Add the raisins, prunes and parsley leaves, and stir. Season with salt and pepper to…

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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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