• 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.

  • Cakes,  Cheesecakes,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Low calory,  One-Bowl Cakes,  Quickies,  Shavu'ot,  Soy Free,  Vegetarian

    Melt-in-your-Mouth Quick Cheesecake

    This is the only cheesecake my son likes. Ingredients 750 gr. 5% soft goats-milk cheese (or plain soft cheese) – room temperature ¼ cup of sugar 3 eggs 1 packet (80 gr.) instant vanilla pudding 1 Tbsp. corn starch 1 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version) Preparation Preheat oven to 150C/300F. Place small tin with boiling water at the bottom of the oven (to create steam). Mix cheese with sugar, and set aside for 5 minutes (for sugar to melt). Beat in the eggs (do not whisk). Add the instant pudding, flour and cornstrach, and…

  • Buns and Rolls,  Can be prepared in advance,  Dairy,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Shavu'ot,  Soy Free,  Vegetarian

    “Rustic” GF Buns

    Ingredients 350 gr. (2½ cups) Tagmish GF flour 5 gr. dry yeast 25 gr. sugar 6 gr. (1 tsp.) salt 210 ml. milk 30 gr. soft butter-flavored Mazola margarine (or soft butter) 1 egg 120 ml. water 2 Tbsp. ground Flax seeds Coating: 1 egg, beaten + 1 tsp. vegetable oil Ground Kosher salt for sprinkling Preparation In a your stand-mixer bowl with the kneading hook, mix ½ cup of the flour, the yeast, salt and sugar. In a small sauce pan, lightly heat milk with Mazola/butter until warm (do not bring to a boil – even if Mazola/butter not completely melted!) Add egg to flour, then add warm milk…

  • Breads,  Buns and Rolls,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Rosh Ha'Shana,  Savory bakes,  Shavu'ot,  Vegan,  Vegetarian

    Soft Dipping-Perfect GF Challah

    Ingredients 250 gr. Tagmish GF flour 5 gr. dry yeast 30 gr. sugar (for sweet Challah, double the amount) 5 gr. salt 220 ml. ice-cold water 25 gr. soft butter-flavored Mazola margarine (or soft butter) Coating: 2 Tbsp. soy/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil Sesame seeds and Kosher salt for sprinkling Preparation Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook). Add the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough. Add the soft margarine/butter and continue kneading until completely incorporated, approx. 8 minutes. Cover bowl with plastic wrap, and let rise…

  • Autumn/Fall,  Dairy,  Gluten Free,  Kosher,  Main courses,  Meal suggestions,  Other,  Savory bakes,  Seasonal,  Shavu'ot,  Soy Free,  Spring,  Summer,  Vegetarian,  Winter

    Homemade Gluten-Free Pizza

    Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli. I finally got it just the way I like it… I hope you like it too! Ingredients This makes one 26″ pizza – feel free to double all ingredients to make as many as you need… 250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish) 12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!) 1 tsp. sugar ½ tsp. salt 3 Tbsp. extra-virgin olive oil 210 ml. warm water 200-250 gr. grated cheese (Braided Mozzarella or any…