Ingredients 4 yams 1 roll (250 grams) semi-soft goatcheese 150 grams goats-milk feta cheese (or cowsmilk) 250 grams kashkaval cheese 750 ml. goats milk Salt and ground nutmeg, to taste Lasagna sheets (I use brown-rice Gluten-free sheets) Preparation Peel and cube the yams, cook in water until softened and puree. While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk. Mix well and season with nutmeg and salt to taste. Preheat your oven to 180C/360F. In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch),…
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Goat-Cheese Stuffed Mushrooms in Brandy-Béchamel Sauce
I met my best friend Daniela during my B.A. studies. We didn’t immediately click – Tough me, and shy (then) her… But somehow by the time the year rolled to an end we clicked a little and decided to live together in the dorms second year. This, as they say, was the beginning of a beautiful friendship. Since I worked nights, we would eat dinner around 9 or 10p.m… Sometimes when we couldn’t be bothered to cook, we’d drop by a local restaurant (Rosso). At the time they had a divine stuffed-mushroom starter… Being the poor students that we were, we couldn’t really eat there regularly, so I decided to…
- Can be prepared in advance, Dairy, Dressed to Impress, Gluten Free, Kosher, Quickies, Shavu'ot, Side Dishes, Soy Free, Vegetarian
Creamy Potato and Yam Layers
This is a recipe for layers of potatoes and yams baked in a light cream/goat-milk sauce. It is quick and easy to make, but looks and tastes like you’ve really put some time and work into it. Ingredients 3 potatoes, peeled and sliced lengthwise to ¼ inch slices 3 yams, peeled and sliced lengthwise to ¼ inch slices 2 onions, finely chopped 3 cloves of garlic, crushed 30 gr. butter 500 ml. heavy cream or goats’ milk Nutmeg, salt and allspice for seasoning Preparation Preheat your oven to 180C/360F. In a baking-sheet covered rectangular tin place a layer of potatoes. Season with a sprinkle of salt, nutmeg and allspice. Add…
- Dairy, Dairy Free, Gluten Free, Kosher, Main courses, Other, Parve, Shavu'ot, Soy Free, Vegan, Vegetarian
Cheese Lasgna
This cheese lasagna is really easy to make and hard to stop eating. Last year I made it with milk and Gluten substitutes, and to my surprise it turned out excpetionally well, so I am including those substitutes. You can also replace the milk and cheese with goat or sheeps’ milk products. I personally think the mushrooms make it even better, but if you don’t like them you (or like me, are not allowed to have them), you can skip them, or replace them with grilled vegetables like Zucchini, red peppers, eggplant or yams, or a mixture of them. You can even add a thin layer of great tomato sauce. Ingredients 1 package Lasagna…
- Dairy, Gluten Free, Kosher, Other, Pre-preparation required, Quickies, Shavu'ot, Soy Free, Vegetarian
Cheesy Bread Sticks
Addiction Warning: if you prepare these too early in the day, there will be none left for your guests Ingredients 2 cups flour (for a Gluten-free version use “Tami” flour or Schar Bread Mix) 1 tsp. baking powder 1 cup grated Kashkaval cheese (or Caciocavallo) or Manchego 1 tsp. salt 200 gr. thick yogurt or sour cream 150 gr. cold butter, cubed (or 100 gr. goats-milk butter) Preparation In a food-processor bowl, mix the flour, baking powder, salt, cheese and butter, until crumbs form. Add the yogurt or sour cream, and continue pulsing until you have a smooth ball of dough. Wrap the dough in saran wrap and refrigerate for…
