Feeds:
Posts
Comments

My MIL wanted a cake Insightful and Investigator could eat, and in addition she thought about buying a chocolate mousse cake. I took up the gauntlet and said, “I’ll bake a gluten free chocolate mousse cake!” (Gulp).

In the end I took two recipes – the base from one and the mousse from another. The result was good, except the fact that I didn’t think of amounts when I did my patchwork, so there was too much mousse (an oxymoron, I know. Nevertheless.) However, if that’s the only problem…šŸ˜€

So here it is in all its glory (but with the amounts fixed).

Ingredients:Ā (26 cm baking pan)

Base:

5 eggs
3/4 cup powdered sugar (or white, I didn’t have)
1 packet (80 gr) instant chocolate pudding (Osem is gluten-free)

Chocolate Mousse:

1 box (250 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate (be careful, many kinds contain gluten!)
5 tbsp water

Ganache:

1/2 box (125 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate

Instructions:

Preheat oven to 160Ā°C.

Prepare the base: Separate the whites from the yolks. I add a pinch of white vinegar to the egg whites, it makes them more stable, but that is up to you (you can’t taste it afterwards). Beat the egg whites. When foam starts appearing, add the sugar, 1/4 cup at a time, beating continuously, until stiff. Add the yolks and continue beating the eggs. Add the instant pudding, and continue beating until mixed. Pour into baking pan and bake 45 minutes. The cake will rise high – don’t worry, it will fall when cooled. Let cool to room temperature.

Jpeg

Fell flat. It gets even flatter with the mousse on top.

Prepare the mousse: Melt the chocolate with the water in the microwave until smooth. it should be liquid enough to pour out of the bowl, if it isn’t, add more water, heat, and mix again. Cool so won’t be burning hot (warm is OK). Beat the cream until soft, pour the chocolate into the cream and continue beating until stiff. Spread over the cooled base and freeze for at least 3 hours.

Prepare the ganache: Melt the chocolate with the cream and mix until smooth. Let cool to room temperature and pour over the cake.

chocolate mousse cake'

This is too much mousse. Yummy:)

Freeze overnight, take out of freezer two hours before serving, or leave in the refrigerator for a day.

chocolate mousse slice

Bon Apetit!

I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours:) Here is the upgraded version, including the filling from before:

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2Ā tbsp dark brown sugar
cold water
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again.Ā At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.

Put in a bag and refrigerate for 3 hours.

Preheat oven to 180Ā°C.

10-15Ā minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

See? Sticky.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Eat!

Now that’s pie!

Bon Apetit!

I had some leftover meat, rice, half a packet of mushrooms, and half an onion. I even had an open box of soy milk. All that was missing was the flashing neon sign: “Make Beef Stroganoff!”

Jpeg

Leftovers!

Ingredients:Ā (for 1 person)

About 1 tbsp canola oil
1/2 onion (or few slices leek), chopped
~100-150 gr champignon mushrooms (about 1/2 a packet), sliced
~100-150 gr leftover meat (I had turkey and beef cubes), sliced
1/2 cup soy milk
1 tsp cornflour (or Conditor gluten-free flour)
Fresh nutmeg
Salt
One portion leftover rice in a microwaveable bowl

Instructions:

Saute the onion or leek in the oil until getting transparent. Add the mushrooms and salt, saute until you can smell them. Add the meat, mix. Put the rice in the microwave for 1 minute (or less depending on your microwave). Add the soy milk, a couple dashes of freshly ground nutmeg, and the cornflour. Mix a bit until thickened. Pour over rice and eat! (If you really want to, you can photograph it firstšŸ˜‰ )

Bon apetit!

 

I heard this on the radio the other day, and BAM! I’m seven years old again, singing my favorite song. Music is the best time machine:)

Do you have a song that can bring you back in time? What is it?

I had a humongous amount of pears – the sweet kind that go soft after about maybe 5 minutes? My kids won’t touch anything if it even has a slightly different colored spot on it, so they refused to touch themšŸ™„ So I searched for pear pie recipes, that would be non dairy (as IĀ planned this for dessert for a meat meal) and gluten free. I quickly gave up and searched just for non dairy pear pie. I have Tami flour,Ā that is supposed to be a 1:1 gluten free flour substitute and I figured I’d use that. I went for this recipe. I skipped the liqueur (we had Druze guests for that meal, Druze don’t drink alcohol), and used yet another flour substitute for theĀ filling. Whew!

The result? Depends on your outlook (hence the title). The pear filling was excellent. The crust left much to be desired, being very crumbly. But it looked great!

Jpeg

Wow!

Investigator, as usual, ate it with gusto, the others didn’t touch it. I’m definitely keeping theĀ filling part of the recipe, and I’ll continue searching for a gluten free crust that’s worth making (and eating!).

Do you have any good pie recipes? Post them below!

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter (maybe more will make it less crumbly?)
50 gr margarine (maybe oil would be better?)
1/4 tsp salt (too much for a sweet pie,Ā using a pinch next time)
1 tbsp dark brown sugar
ice cold water

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix the flour, the sugar and the salt. Add the margarine and the oil, and process until large crumbs. Add the ice water a tbsp at a time until dough comes together (maybe more water?). The dough came out with a great texture, which just made the result even more disappointingšŸ˜¦ I’ll go for sticky next timešŸ˜€ Put in a bag and refrigerate for 3 hours.

Preheat oven to 180Ā°C.

10-15Ā minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

Does look crumbly, now that I Ā look at it again… definitely more water.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Smell that pie!

Eat!

Have a great weekend!

 

 

“Love is like a lot of things, it is always best done with the head. Save mindless efforts for mindless things.”-Raymond E Feist, Magician: Master

I reread the entire Riftwar Saga. It is still as good as I remember:)

MagicianSilverthornA Darkness at Sethanon

What I most liked about it then, and still like about it now, is that plans don’t always turn out as expected, and the books take truly unpredictable turns. Instead of theĀ standard “orphan turns magician and weds the beautiful princess” that it starts with, the Magician needs to go through a lot to become the magician, he doesn’t wed the princess (oops, spoiler) and so many other things and people come into it and make it even more interesting: monks, priests, aliens, tigers, eagles, dragons, giant ants, centaurs, elves, dwarves, you name it. And a really great story.

Even the quote above illustrates this. Instead of “follow your heart” and “go with the flow” and “the heart wants what theĀ heart wants” the message is “leave mindless efforts for mindless things.” Beautiful!

5 stars.

Like a child

It’s been ages since I baked a cake all alone. Lately either I haven’t baked a Shabbat cake at all, or the kids helped me. And if they help me, obviously I do the grown-up thing and let them lick the cake batter. What else can I do?
But now I made a last minute birthday cake for my niece and I’m all alone. I can’t let that batter go to waste, now, can I? So I’m standing in the kitchen licking batter and scraping the bowl and feeling… like a child.

image

I missed a spot!

May we all remember the sweet taste of childhood:) Have a great weekend!

Follow

Get every new post delivered to your Inbox.

Join 178 other followers